Smart Talk: Grilling season is here

 

What to look for on Smart Talk Wednesday, May 20, 2015:

With warm weather here to stay and Memorial Day this weekend, it’s time to dust off your grills for the barbecue season.

On Wednesday’s Smart Talk, get some great grilling tips and recipes from Chef Donna Marie Desfor, host of the WITF Cooks TV show, and owner of There’s a Chef in My Kitchen.

Chef Desfor discusses how to improve your grilling by paying close attention to factors such as how hot to cook your food, whether or not to use the rotisserie, or to smoke or not to smoke your meats.

She’ll also reveal how the expensive grill is not always the best by showing off some simple tools and gadgets that can improve the performance of the grill you already have.

Of course, as always, Chef Desfor will share some great recipes that you may find tasty, from different types of sauces to soak your beef, chicken, or pork in, to fruits and cakes for dessert.

As always, we’d like to hear from you too. If you have a recipe that you would like to share, call 1-800-729-7532 during the show or describe it in the comments section below.

Chef Desfor’s recipe for Classic Cast Iron Skillet Corn Bread:

 

Classic Cast Iron Skillet Corn Bread

This quick bread gets its moist and delicious texture from the polenta-grind cornmeal and buttermilk.  Combined with a bit of sweetness, the corn kernels and added bacon makes this the perfect match to any grilled foods.  It is an adaptation of Peter Reinhart’s Corn Bread recipe from his quintessential work, The Bread Baker’s Apprentice (Ten Speed Press, 2001).  You can cook your skillet corn bread on your grill for the ultimate outdoor experience.  Set your grill up for indirect heat, and adjust the temperature to medium or medium-low, about 350°F, no higher.

 Ingredients

1 cup polenta (coarse grind corn meal)*

2 cups buttermilk

About 6 to 8 slices hickory or hardwood smoked bacon, cooked slowly to render out fat, drained on paper towels, then chopped; reserve bacon fat.

1 3/4 cups flour

1 1/2 tablespoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/4 cup sugar

1/4 cup brown sugar

2 tablespoons honey

2 tablespoons butter, melted

3 eggs, lightly beaten

Generous 1 cup corn kernels (frozen is fine)

* not instant polenta

Preparation

Combine the polenta and buttermilk in a large bowl; over and leave at room temperature at least 6 hours, or up to 12.

Preheat oven to 350°F.  Combine flour, baking powder, baking soda, and salt in a mixing bowl; stir in the granulated sugar and brown sugar.  In a small bowl combine the honey and melted butter, then quickly stir the warm honey-butter mixture into the eggs.  Add the egg mixture to the polenta mixture and stir to combine.  Add the wet mixture to the flour mixture and fold with a large spoon or spatula all the batter is blended and smooth.  Stir in the corn kernels until evenly distributed.

Rub a 10-inch cast iron skillet with some reserved bacon fat.  Place the pan in the oven for about 5 until pan and fat are very hot.  Carefully remove the hot pan and pour in the batter, spreading it evenly.  Sprinkle the chopped bacon pieces evenly over the top and gently press into the batter.

Bake for about 30 minutes, or until the corn bread is firm and springy, the top a golden brown, and the bread tests clean on a toothpick.  Allow the bread to cool in the pan for at least 15 minutes before slicing it.  

Chef’s Notes: 

As with all quick breads, this batter can be used to make muffins. Fill greased muffin cups to the top and bake at 350°F for about 30 minutes, or until the center of a muffin is springy and a toothpick inserted into the center comes out clean. 

The addition of corn and bacon should be left to your own taste.  I achieve delicious results using less than 2 cups of corn, and about 6 ounces of the crumbled bacon.