Well, I really enjoyed cooking on the piastra tonight.
I fired up the Weber with a mix of mesquite Kingsford and lump mesquite wood. I par-cooked the mixed veggies on the fire and then moved them to the gas grill to stay warm while I tossed the freshly washed piasstra on the Weber (instructions say to wash it before the first use).
I warmed the piastra and then brushed it with olive oil. I used the side with the grooves, not the flat side.
The lemon grass chicken, which was not nearly firm enough (think chicken burgers), was placed on the piastra.
Knowing that any attempts to turn the chicken early would result in a mess prompted me to just let it cook and release itself from the piastra. It worked well. I gave it one turn and there was no sticking.
The chicken had a nice hint of smoke and was very tasty, although a bit dry. I blame that on the extended cooking time on the first side along with the fact that this was a boneless, skinless breast recipe. Not a lot of moisture there. Next time I let the mixture set up in the fridge or freezer until it is nice and firm, and/or I do something to add a little moisture.
The piastra cleaned up just fine, and now shows the signs of its first battle.
I think the piastra is a great way to get some smoke in the food and avoid flame licks that could quickly burn it.
Next up........Scallops.
Sea scallops alla caprese
Mario Batali
Serves 6
Scoring the scallops before grilling makes them open up like a flower, and the contrast between the golden brown surface and white interior is striking. The trick here is to cook the scallops 90 percent on the first side, until very well seared, then just give them a quick finish on the other side.
INGREDIENTS
• 2 pounds mixed great heirloom tomatoes
• 24 fresh basil leaves
• 3 medium red onions, cut into 1-inch-thick slices
• Kosher salt and freshly ground black pepper
• 5 to 6 tablespoons extra-virgin olive oil
• 12 giant diver scallops (about 2 ounces each)
• 2 tablespoons Maldon salt or other coarse sea salt
• 1 lemon, cut in half
DIRECTIONS
Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to preheat.
Slice the tomatoes creatively (leave very small ones whole, or halve them) and lay out on a platter. Tear the basil leaves over the tomatoes, strewing them about. Set aside.
Season the onion slices on both sides with salt and pepper. Place them on the hot dry piastra and cook, unmoved, for 7 to 10 minutes, until well charred on the first side. Using tongs, carefully turn the slices over and cook for 7 to 10 minutes on the second side, until well charred and softened. Transfer to a plate and let cool slightly, then separate the onion slices into smaller rings and scatter them over the tomatoes. Drizzle the whole mess with 3 to 4 tablespoons of the olive oil.
While the onions cook, carve a checkerboard pattern about 1/4 inch deep into one side of each scallop. Season them all over with salt and pepper, toss them in a bowl with the remaining 2 tablespoons oil, and stir gently to coat.
Place the scallops on the dry clean piastra, design side down, and cook for 5 to 7 minutes, unmoved, until almost cooked (they should be opaque almost all the way through). Flip them over and sear for just 30 seconds, then remove and arrange on the tomato salad.
Sprinkle the tomatoes with the Maldon salt, squeeze the lemon halves over the scallops and tomatoes, and serve.
S.C.
Linear Mode
