RECIPES
July 1, 2019
You won’t miss the meat when
you make this mushroom burger
THE ASIAN REPORTER n Page 13
A foolproof way to make
chicken drumsticks ultra-tender
By America’s Test Kitchen
By America’s Test Kitchen
ortobello
mush-
room burgers are
no longer just a sad
substitute for beef bur-
gers; they are legitimately
delicious choices on their
own.
For charry grilled porto-
bellos that wouldn’t leak
moisture and make the
buns soggy, we decided to
try scoring them, a tech-
nique that works well with
oven-roasted mushrooms.
It worked like a charm on
the grill.
We lightly scored the
mushrooms on the smooth,
non-gill side in a cross-
hatch pattern. This helped
expedite the release of
moisture, which dripped
out and evaporated on the
grill, ensuring intense
mushroom
flavor
and
toasty, non-soggy buns.
The crosshatching also al-
lowed the mushrooms to
absorb more marinade — a
flavorful mix of olive oil,
ith their built-in
handles
and
small size, eco-
nomical chicken drum-
sticks are tailor-made for a
cookout. So we decided to
devise a foolproof way to
roast them on the grill to
ultra-tender
perfection
with nicely browned skin
and wonderfully juicy
meat.
We usually don’t brine
fattier dark meat, but since
we were roasting the
drumsticks for a fairly long
time in the grill’s dry heat
we brined them first in salt
water to help them retain
their juices as well as to
season them. A light coat-
ing of spice rub also upped
their flavor.
We set up a half-grill fire
with two zones: On the
cooler side we roasted the
drumsticks beyond their
usual doneness tempera-
ture of 175º Fahrenheit to
190º F, at which point most
of their connective tissue
had turned into rich gelatin
and their skin had ren-
dered gently.
W
P
MEATLESS MARVEL. The recipe for Grilled Portobello Burgers is
found in the Vegetables Illustrated cookbook. (Joe Keller/America’s Test
Kitchen via AP)
red wine vinegar, and gar- to five inches, you may
need to adjust the cooking
lic.
Once they were cooked, time accordingly. If the
we filled the portobello mushrooms absorb all the
caps with a savory mixture marinade, simply brush
of feta, sun-dried tomatoes, the onions with olive oil
and roasted red peppers before grilling.
before stacking them on
America’s Test Kitchen provided
grilled buns with basil
this article to The Associated
mayo, baby arugula, and
Press. More recipes, cooking
sweet grilled onions.
tips, and ingredient and
If your mushrooms are
product reviews are available at
<www.americastestkitchen.com>.
larger or smaller than four
Grilled Portobello Burgers
Servings: 4
Start to finish: 50 minutes
4 portobello mushroom caps (4 to 5 inches in diameter), gills removed
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
4 ounces feta cheese, crumbled (1 cup)
1/2 cup jarred roasted red peppers, patted dry and chopped
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/2 cup mayonnaise
1/2 cup chopped fresh basil
4 (1/2”-thick) slices red onion
4 kaiser rolls, split and toasted
1 ounce (1 cup) baby arugula
Cut 1/16”-deep slits on top of mushroom caps, spaced a half inch apart, in
crosshatch pattern. Combine mushrooms, oil, vinegar, garlic, salt, and pepper in
one gallon zipper-lock bag, seal bag, and turn to coat. Let sit for at least 30 minutes
or up to one hour.
Combine feta, red peppers, and sun-dried tomatoes in a bowl. Whisk mayonnaise
and basil together in a separate bowl. Push one toothpick horizontally through each
onion slice to keep rings intact while grilling.
For a charcoal grill: Open bottom vent completely. Light large chimney starter
filled with charcoal briquettes (six quarts). When top coals are partially covered
with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent
completely. Heat grill until hot, about five minutes.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15
minutes. Then turn all burners to medium-high heat.
Clean and oil cooking grate. Remove mushrooms from marinade, and brush
onions all over with remaining mushroom marinade. Place onions and mushrooms,
gill side up, on grill. Cook (covered if using gas) until mushrooms have released
their liquid and are charred on the first side, four to six minutes. Flip mushrooms
and onions and continue to cook (covered if using gas) until mushrooms are charred
on the second side, three to five minutes.
Transfer onions to platter and discard toothpicks. Transfer mushrooms to
platter, gill side up, and divide feta mixture evenly among caps, packing down
mixture. Return mushrooms to grill, feta side up, and cook, covered, until heated
through, about three minutes.
Return mushrooms to platter and tent with aluminum foil. Spread basil
mayonnaise evenly over roll bottoms and top each with one mushroom and one
onion slice. Divide arugula evenly among burgers, then cap with roll tops. Serve.
Nutrition information per serving: 612 calories (657 calories from fat); 40 g fat (9
g saturated, 0 g trans fats); 37 mg cholesterol; 1134 mg sodium; 49 g carbohydrate; 6
g fiber; 11 g sugar; 15 g protein.
The staff at
The Asian Reporter
wish you and your family a safe
and happy Independence Day!
DELICIOUS DRUMSTICKS. Grill-Roasted Spice-Rubbed Chicken
Drumsticks are easy to prepare. (America’s Test Kitchen via AP)
Indirect
grilling
is
largely hands off, but
halfway through roasting
we rearranged the drum-
sticks, moving those closer
to the heat to the outside
and those on the outside
closer to the heat to ensure
all of the drumsticks were
done at the same time.
We moved them to the
hotter side until the skin
was nicely charred and
crisp, which took only five
minutes. Before applying
the spice rub, smooth the
skin over the drumsticks so
it is covering as much
surface area as possible.
This will help the skin
render evenly and prevent
the meat from drying out.
America’s Test Kitchen provided
this article to The Associated
Press. More recipes, cooking
tips, and ingredient and
product reviews are available at
<www.americastestkitchen.com>.
Grill-Roasted Spice-Rubbed Chicken Drumsticks
Servings: 6
Start to finish: 40 minutes plus 30 to 60 minutes brining
1/2 cup salt
5 pounds chicken drumsticks
1 recipe spice rub (recipes follow)
Dissolve salt in two quarts of cold water in a large container. Submerge
drumsticks in brine, cover, and refrigerate for 30 minutes to one hour.
Place spice rub on plate. Remove drumsticks from brine and pat dry with paper
towels. Holding one drumstick by bone end, press lightly into rub on all sides. Pat
gently to remove excess rub. Repeat with remaining drumsticks.
For a charcoal grill: Open bottom vent halfway. Light large chimney starter filled
with charcoal briquettes (six quarts). When top coals are partially covered with ash,
pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent
halfway. Heat grill until hot, about five minutes.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15
minutes. Leave primary burner on high and turn off other burner(s). (Adjust
primary burner as needed to maintain grill temperature between 325º and 350º
Fahrenheit.)
Clean and oil cooking grate. Place drumsticks, skin side down, on cooler side of
grill. Cover and cook for 25 minutes. Rearrange pieces so the drumsticks that were
closest to the edge are now closer to the heat source and vice versa. Cover and cook
until drumsticks register 185º F to 190º F, 20 to 30 minutes.
Move all drumsticks to hotter side of grill and cook, turning occasionally, until
skin is nicely charred, about five minutes. Transfer to serving dish and let rest for
10 minutes. Serve.
Barbecue Spice Rub
Makes about 1/3 cup
3 tablespoons packed brown sugar
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons garlic powder (You can substitute
granulated garlic for the garlic powder, if desired.)
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon cayenne pepper
Combine all ingredients in small bowl.
Jerk-Style Spice Rub
Makes about 1/4 cup
If you can’t find whole allspice berries,
substitute two teaspoons of ground allspice.
1 tablespoon allspice berries
1 tablespoon black peppercorns
1 1/2 teaspoons dried thyme
2 tablespoons packed brown sugar
2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
3/4 teaspoon salt
3/4 teaspoon cayenne pepper
Grind allspice, peppercorns, and thyme in spice grinder or mortar and pestle
until coarsely ground. Transfer to bowl and stir in sugar, garlic powder, mustard,
salt, and cayenne.
Nutrition information per serving: 642 calories (303 calories from fat); 34 g fat (0
g saturated, 0 g trans fats); 311 mg cholesterol; 1215 mg sodium; 5 g carbohydrate; 0
g fiber; 3 g sugar; 72 g protein.