Hot off the grill!

The lovely ladies of Haute Papier love letterpress.  We also love to eat!  And it doesn't get much better than grilling come the dog days of Summer here in D.C.  That's why we were so excited to receive these grilling reminders from Chef Scott Jenkins at Extra Virgin:

  • Foods that will be barbecued should always be marinated in the refrigerator, rather than on the counter.
  • The healthiest way to barbecue your food is to place it in the center of the grill, and put the coals off to the side. This will keep the juices from the food from dripping onto the coals.
  • Cut the vegetables to allow for maximum surface area on the grill; this allows for easy turning and flipping with minimal slip through the grill grate. You can cut the vegetable down to a smaller size if needed when removed from grill.
  • Use the smallest amount of oil when tossing vegetables with oil spices before grilling. The oil coating the vegetables is what causes flash fire and leaves a black soot residue on your grilled vegetables.
  • Try and arrange the heat (whether that’s gas or charcoal) into two separate sections of the grill providing both a direct and indirect heat source. This allows you to move your food to a cooking section and resting section.
  • Providing a rest period is a secret key that is mostly overlooked. Allow for 5-8 minutes before cutting into any meats or vegetable when they come off the grill.

We're also excited to try Chef Jenkin’s special marinade for your next barbeque!  Here goes ... 

the marinade 
1 cup merlot
1/2 c soy sauce
1/2 c olive oil
1 tbs black pepper
1 tbs minced garlic
1 tbs fresh rosemary
1 tbs dry oregano
Mix all together and submerge your favorite beef or lamb and marinade for 3 hours; unbelievable flavor and ease. Adds a lot of flavor and tenderness to BBQ cuts from the butcher.