Absolutely anything will be cooked over an open flame. Irrespective of the kind of grilling they’re utilizing, cooks who put together meals over an open flame can’t assist however discover the distinctive taste that’s distinctive to grilled meals. Making an attempt one thing new this grilling season can open cooks’ eyes to a bunch of flavors they may not immediately affiliate with grilling. The next recipe for Ginger Soy Hen Breasts from Eric Treuille and Birgit Erath’s “Grilling” (DK Publishing) is one such meal that may open cooks’ eyes to the numerous great meals that may be cooked over an open flame. Ginger Soy Hen Breasts Serves 4 2 tablespoons grated contemporary ginger 3 grlic cloves, crushed 2 tablespoons darkish brown sugar 2 teaspoons sesame seeds 2 teaspoons toasted sesame oil 1 tablespoon medium dry sherry 1⁄2 cup soy sauce 4 boneless hen breast halves, slashed (see beneath) Salt Black pepper 1 recipe Cilantro Coconut Sauce (see beneath), elective Mix ginger, garlic, sugar, sesame seeds, sesame oil, sherry, and soy sauce. Add hen and toss to coat evenly. Cowl and refrigerate for half-hour, turning as soon as. Grill in keeping with directions beneath. Sprinkle with salt and pepper. Serve sizzling with Cilantro Coconut Sauce (elective). To slash hen breasts: With a pointy knife, lower 3 parallel slashes by means of pores and skin, about 1⁄4-inch deep. Out of doors grill: Grill skin-side down on medium-hot coals till crisp, about 7 minutes. Flip and proceed grilling till hen is opaque with no hint of pink, one other 5 minutes. Indoor grill: Preheat broiler. Broil skin-side up till pores and skin is crisp, about 7 minutes. Flip and proceed cooking till hen is opaque with no hint of pink, one other 5 minutes. Cilantro Coconut Sauce Makes 2 1⁄8 cups 1 handful cilantro leaves 1 handful contemporary mint leaves 4 garlic cloves, crushed 1 inexperienced chile, seeded and chopped 1 avocado, peeled, halved and pitted 1⁄2 teaspoon grand cumin 1 teaspoon sugar 3 tablespoons contemporary lime juice 11⁄2 cups coconut milk Salt Tabasco sauce Place cilantro, mint, garlic, chile, avocado, cumin, sugar, lime juice, and coconut milk in a meals processor or blender; pulse to a purée. Add salt and Tabasco sauce to style. Cowl and refrigerate for half-hour to permit flavors to mix. Serve chilled. Cooks observe: To keep away from discoloration, retailer in a bowl with plastic wrap, urgent instantly on the sauce to forestall contact with air.
