When you think of summer fun and food, you usually think of cooking outside in the backyard, at a campground, or even the beach.
As you know, in Florida, the weather doesn’t always cooperate, so grilling indoors is another good option.
Indoor electric grills have been around for well over a decade.
The first to emerge was the contact grill style, with heat being provided by a top and bottom hinged grill, and so it cooked more quickly. This type of grill can be used to grill Panini sandwiches, too. Some of these grills even flip over to convert to a flat grill, to cook griddle style. As this style of grill evolved, manufacturers realized how important it was for the surfaces to be detachable so they could easily be washed, by hand or in a dishwasher.
The open grill style is more of a mini-version of the outdoor grill that can be used inside, but does not use charcoal or gas. It uses electricity. Some of these come with a lid which gives you more cooking options. Heat comes from the one-sided grilling surface, so foods have to be flipped. It takes longer to cook with this kind of grill than it does with a contact grill.
Whether you cook indoors or out, be sure to keep your food safe.
During these hot summer months, cooking outside on the grill poses some additional challenges.
Remember, when it is 90 degrees out, you have just an hour to eat or store your food, or you’ll need to discard it.
If eating inside, you have a 2-hour window.
Summer grilling provides a great opportunity to enjoy heart-healthy foods, by adding more poultry and seafood into your diet. Think about cooking chicken or shrimp kabobs to add more fresh fruits and veggies in your diet, too.
If you like the flavor combination of lemon and pepper, you should enjoy at least one of the following recipes.
Salmon or chicken? You choose.
Cooking times will need to be adjusted, based on the grilling method you use. Using an instant-read/meat thermometer will tell you exactly when the food is done.
Lemon-Pepper Salmon
Ingredients:
6 (6 oz. each) salmon fillets, about 1-inch thick, with skin
1 teaspoon fresh lemon zest
6 Tablespoons lemon-pepper butter (recipe below)
Preparation:
Prepare outdoor grill for grilling (medium-hot charcoal or if using gas – moderate heat and covered). If indoor-electric, prepare according to manufacturer’s directions.
Season salmon fillets with salt and pepper. Grill flesh-side down, on a lightly oiled grill rack or pan/electric grill surface, for approximately 4 minutes. Turn over and repeat grilling for another 4 minutes to 6 minutes, until the salmon is done.
The safe minimum internal temperature for cooked fish is 145°F. Use an instant-read/meat thermometer to check. When it is done, the fish will be opaque and will flake easily with a fork. When using indoor grills, be sure to look for signs of doneness, and check the internal temperature, so you don’t overcook the fish.
Spread 1 Tablespoon prepared butter sauce on each fillet and sprinkle with zest.
Makes 6 servings.
Lemon-Pepper Butter Sauce
Ingredients:
1 clove of garlic, minced
¼ cup fresh lemon juice
¾ teaspoon salt
¼ teaspoon fresh-ground black pepper
½ cup (1 stick) unsalted butter, melted
Preparation:
Add ingredients to blender/food processor. Blend for approximately 30 seconds. This can be made the day before, put into a tightly-sealed container in the refrigerator. Stir before using.
Lemon-Pepper Grilled Chicken
Ingredients:
¾ cup extra virgin olive oil (EVO)
½ cup fresh lemon juice
4 cloves garlic, minced
¼ teaspoon garlic powder
½ teaspoon freshly-ground black pepper
¾ teaspoon salt
3 pounds of chicken pieces (legs and thighs work well – remove skin to reduce calories/fat)
Preparation:
In a small bowl, whisk all ingredients (except chicken) until well-blended. Pour marinade into large resealable plastic bag. Add chicken pieces, seal bag, turn to coat. Refrigerate overnight.
Prepare outdoor grill for grilling (medium-hot charcoal or if using gas – moderate heat and covered). If indoor-electric, prepare according to manufacturer’s directions.
Drain chicken, discard marinade. Place chicken on outdoor grill (or use grill rack), skin-side up. Grill covered, over indirect medium heat for 15 minutes. Turn and grill another 15 minutes to 20 minutes longer until done. The safe minimum internal temperature for cooked poultry is 165°F. Use an instant-read/meat thermometer in the thickest part. For a nice white, fall-off-the-bone finished product, you may want to cook as high as 180F. Using an indoor grill may require shorter cooking times: 10 minutes to 12 minutes each side if using an open electric grill, an even shorter 4 minutes to 6 minutes each side when using a contact grill; so be sure to check the temperature often. Please remember that boneless pieces cook faster than bone-in pieces
Makes 6 servings.
Betsy Crisp is an Extension Family & Consumer Sciences agent and a licensed dietitian for the University of Florida/IFAS. She is based in Pasco County and can be reached at ten.lfytnuococsap@psircm.
Published July 27, 2016
