The Infrared Grill Master by Jenny Dorsey

Author:Jenny Dorsey
Language: eng
Format: epub
Publisher: Ulysses Press
Published: 2020-09-22T00:00:00+00:00

1. Preheat the grill to 400°F. Add the wood chips.

2. Grind the cumin, mustard, fenugreek, coriander, black peppercorns, cinnamon, and cloves in a spice grinder until coarsely ground. Transfer the seasoning blend to a small bowl and combine with the hing, if using, and turmeric powder.

3. Heat 1 tablespoon of oil in a medium, oven-safe cast-iron skillet on the stove over medium heat until the skillet is slick and shiny.

4. Add the onion, the garlic, the ginger, and a dash of salt. Reduce the heat to medium-low and sauté the mixture for 8 to 10 minutes, until the onions are lightly caramelized.

5. Add the tomato paste and cook for another 2 to 3 minutes.

6. Add another tablespoon of oil to the skillet and increase the heat to high.

7. Add the spices and cook for 1 minute.

8. Reduce the heat to medium and add the tomatoes and garbanzo beans. Sauté for another 2 to 3 minutes.

9. Add the fish sauce and chicken stock. Stir. Remove the skillet from the heat.

10. Place the skillet on the grill, cover, and cook for 10 minutes. The mixture should be bubbly and well reduced.

11. Reduce the heat to 350°F. Cook the mixture for another 5 minutes, or until there is roughly ½ cup liquid left in the skillet.

12. Carefully break the eggs on top of the mixture. Cover and cook for 2 minutes. Remove the cover and continue cooking the yolks to desired doneness.

13. Remove the skillet from the grill and top the mixture with collard greens. Stir to combine thoroughly.

14. Season to taste with salt and white balsamic vinegar.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.