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I love to pair the grilled okra with harissa or romesco, some crushed peanuts, and a bunch of fresh torn herbs.”ĬHEF CESAR ZAPATA, PHUC YEA & PHO MO, MIAMIĪt Phuc Yea, nationally acclaimed Colombian chef Cesar Zapata invites guests to enjoy modern interpretation of Asian/Latin fusion cuisine – a lively mash up of fresh and colorful Vietnamese ingredients pumped up with a spicy, bold richness of flavors of Zapata’s heritage. Cooking it quickly over really hot coals cuts back on the normal okra slime factor that typically is off putting to a lot of people. Okra is one of my favorite things to grill during summer. Those woods produce a lighter flavor as they burn compared to other hard woods.
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I especially love to cook vegetables, fish, and chicken over a combination of pecan and fruit wood (like cherry wood, peach, and apple). “During the summer, it seems like I tend to cook everything at home on the grill over hardwood. A native of Alabama, the Chef spends much of his summer outdoors. Websites: and CHEF ALEX HARRELL, COMMONS CLUB AT VIRGIN HOTELS NEW ORLEANSįor over 20 years, Chef Alex Harrell has been creating southern dishes with Mediterranean influences. It’s always a hit and I don’t have to worry about playing bartender.” I make a boozy strawberry lemonade that’s inspired by the refreshing drink they serve at Jazz Fest. “You can make a large batch of a spiked lemonade in advance and get a big gallon beverage dispenser with a spigot for around 10 bucks. When you see moisture collecting on the top of the fish, it’s ready.” Chef Landry’s other summertime tip while entertaining is to batch cocktails. Depending on how thick the filet is, you can usually cook it between 2 and 3 minutes per side but learn the signs to know when it’s ready. The other key to success with fish is knowing when it’s done. Don’t be stingy with the oil, I use canola and make sure it’s really on there, otherwise, your fish is going to stick to the grill and cause a mess. “Make sure you start with a clean and well-oiled grill. And what’s a Churrasco without a great chimichurri sauce? Skip the jarred stuff and make it from scratch, your tastebuds will thank you later.”ĬHEF BRIAN LANDRY, JACK ROSE, NEW ORLEANS & MARSH HOUSE, NASHVILLEĪ dedicated conservationist for Gulf Seafood, Chef Brian Landry says grilling fish seems more intimidating than it actually is, but a few key steps will ensure a perfectly grilled filet. After grilling, let your steaks rest for a few minutes before slicing to allow the juices to flow back into the meat. I like to take meat I’m grilling out of the cooler, liberally season it with salt and pepper, then let it sit at room temperature for about 30 minutes before I throw it on the grill. When grilling Churrasco, always make sure the grill is hot enough before you start, and that your meat isn’t ice-cold. “Especially for summer entertaining, I love grilling up Churrasco – the long, flat-cut skirt steak beloved in Latin cooking. Website: CHEF ROCCO CARULLI, R HOUSE, MIAMI Start with the sear and then transfer the seafood over to the other side of the grill.” When grilling lobster or seafood, divide your grill into high heat and medium high heat. This allows you to achieve the great BBQ flavor while still maintaining the tender juiciness of your protein. The high-heat zone is great for getting a sear and cooking fast, while the low-heat zone cooks the same way a convection oven does – low and slow. You want one area that is a hot zone, with direct heat from flames maybe a medium-high heat where the charcoals aren’t quite near the grates and another zone that uses indirect heat to cook low and slow. “The secret to hosting a fantastic BBQ is creating grill zones. Local Restaurant Fights Childhood Cancer One Cup of Lemonade at a TimeĪLPARENO RESTAURANT GROUP CELEBRATES GHEE INDIAN KITCHEN AS A MICHELIN GUIDE BIB GOURMAND WINNERĬHEF NINA COMPTON, COMPÈRE LAPIN & BYWATER AMERICAN BISTRO, NEW ORLEANS
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