decatur - Wise County Messenger

TEXAS HEALTH MATTERS
ALL AROUND WISE, Decatur, Texas, Thursday, May 7, 2009 5
Continued from page 3
pepper and salt to taste.
If you’re using a gas or
electric grill, generate a bit
of flavor-enhancing smoke
by using wood chips in a
smoker box. For most lighter
meats and vegetables, woods
such as apple, maple and pecan
give better results than
mesquite or hickory. Doing
pork tenderloin or venison
sausage That’s when
you reach for the mesquite
chips.
Go for a Caribbean flair by
using store-bought jerk seasoning
on grilled pork tenderloin,
poultry, shrimp and
fish such as kingfish, mahiahi,
snapper, thick tilapia
lets, grouper and tuna.
Avoid flakier fish such as
od or haddock, which tend
o break apart on the grill.
Pointer 3: Rock the
resins
As sublime as traditional
exas barbecued brisket,
ibs and sausage are, many
ome chefs in the Lone Star
tate are embracing grilling
echniques from all over the
United States. One increasingly
popular approach is
cooking salmon and other
strongly-flavored fish on a
thin plank of cedar or alder
that rests on a hot grill.
The combination of resin-infused
smoke from the
charred edges of the plank
and the lightly sweetened
marinades typically applied
to the fish create exquisite
results. Many good recipes
can be found by searching
the Food Network Web site
(www.foodnetwork.com).
Note: It’s advisable to
use readymade plank-cooking
slabs to ensure correct
thickness and to avoid the
overly sharp flavor of native
Texas cedar.
Pointer 4: Create saucier
sauces, luscious legumes
and vibrant veggies
Many types of grilled seafood
pair wonderfully with
tomato-based sauces. To
kick up the flavor of your tomato
sauce, prepare it in advance,
then put it in a small,
shallow pan in the corner of
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your covered grill as you’re
cooking other foods. Stir occasionally
to prevent sticking
and to blend flavors. In
just 15 to 20 minutes, your
sauce will have a wonderful,
smoky aroma and aftertaste.
Chili pepper-based sauces
also benefit from this treatment,
as do many soups and
stews.
Add the same smoky character
to beans by cooking
them partially or entirely
in a cast-iron pan on a covered,
smoky grill. For beans
that would normally require
ham or slab bacon for seasoning,
substitute natural
ham flavorings that come
in both powdered form and
concentrated pastes.
Most vegetables not only
work well on the grill but actually
are at their best when
cooked this way. That’s due
not only to the bold flavor
of smoke, but but also to
the sweet caramelization of
natural sugars in (for example)
sliced carrots, parsnips,
yams, scallions, leeks and
corn on the cob. Just brush
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with a bit of salted butter
and cook about five minutes
per side. Other vegetables
such as broccoli, green
beans and zucchini – even
heavier greens such as collards,
chard and kale – taste
great when tossed on the
grill for about three minutes
with a bit of oil, citrus juice
and salt.
One final twist on a Texas
favorite: cook some small
(6- to 8-inch diameter) cornbread
cakes to the firm but
not browned stage and finish
on the grill. Even the
traditionalists in your dinner
party will applaud.
By sticking to these basic
techniques, you can truly
have it both ways: dynamite
flavor and a healthier body
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