Rao's On the Grill by Frank Pellegrino Jr

Author:Frank Pellegrino, Jr.
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2012-10-10T16:00:00+00:00

1 (4-pound) chicken, giblets removed

Kosher salt

Freshly ground black pepper

1 lemon, halved

1 small onion, quartered

7 unpeeled garlic cloves

4 (3-inch) sprigs rosemary

¼ cup dry white wine

seafood

MANY OF US HAVE MEMORIES OF SUMMERTIME SEASIDE VACATIONS with meals made from sparkling fresh seafood right off the boat. There is something about eating fish outside that makes it taste better—just ask anyone who’s been to a clambake. I’ve taken a wide range of seafood dishes and cooked them on the grill. To discourage seafood sticking to the grill, be sure the grates are extra-clean and well-oiled, or to avoid the problem altogether, cook seafood or fish that is prone to stick on aluminum foil that is coated with vegetable oil spray.

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