Topic: Education and Values
Using an Indoor Stove Top Grill Pan
Summer! And EVERYTHING should be easy!
Or at least dinner every night ought to be!
We are now blessed with abundant fresh vegetables, so salads of all kinds are possible. And, the outdoor grill is accessible for cooking outdoors. It's very easy to make a quick marinade and put your choice of meat in a ziplock bag or glass pan , add the marinade and place in the refrigerator until you come home from work. (See posts from last month about making marinades from herbs you're growing now.)
But, sometimes, we don't have time for the outdoor grill, even when it just involves turning on the gas outlet. Or maybe, you live in an aprtment or condominium that does not allow outdoor grilling. No worries!We can still put together a very savory, grilled dinner in the house using a “stove top grill pan.”
In the picture below, I show marinated boneless chicken thighs grilling on a stove top grill pan.
The indoor, stove top grill pan can be used for anything you might grill on the open grill outdoors. Of course, you won't have the option of smoky flavors. But you will have the opportunity to still have those lovely grill marks!
Stove Top Grill Pans are readily available in homegoods stores. To use the pan, apply a light coating of oil, then heat it over a medium-high to high heat on a large burner so the entire pan becomes equally hot. Sprinkle a little water to test for a hot pan before you put your food on it. The water should sizzle, then it's ready--(this is the same as testing for heat before you make pancakes on a flat skillet!) Make sure you cook all meat and fish to appropriate internal temperatures, this is ensured by using a large burner under the grill pan and by leaving the meat until it's cooked to half-depth of the meat before you turn it. Generally the food is turned only once.
Interestingly, with a grill pan, after cooking the meats (or vegetables) you can de-glaze the pan with a little white wine or lemon juice by boiling the liquid down. Then, drizzle the juices over the main course, increasing the flavor. For example, if you make marinated kebabs with vegetables, then serve over rice or quinoa or lentils, you can de-glaze the pan with some lemon juice. When you plate the kebabs, drizzle the juices over the kebab meat and vegetables to increase the flavor.
I started the de-glazing when the chicken thighs were already grilled, by drizzling lemon juice into the pan, allowing the meat to be glazed in the process of boiling the juice. My marinade was simple lemon juice and olive oil (2 tbsp each), generous oregano, basil, and salt and pepper—all in a Ziplock bag with the boneless, skinless chicken thighs in the refrigerator all day.
Below you'll see the plated, grilled chicken thighs with a side of quinoa and rice and a simple salad of mixed greens and cucumber.