A few years ago, we bought a little electric grill that we could put out on the terrace and cook sausages, steaks, chops, and chicken on. I know it's not charcoal, but quoi l'enfer, as Walt says. A charcoal fire would be too smoky so close to the living room and kitchen.
Actually, what we cooked was half a chicken.
We cook on the electric grill all summer. We even had an electrical outlet installed on a wall out on the terrace just for this purpose. The other day we cooked "tandoori" spiced chicken on the grill and it was excellent. The weather here is still summery, and we are still cooking on the electric grill several times a week.
To go with the chicken, we made some fresh green beans sautéed in garlicky olive oil...
...and we finished up some leftover scalloped potatoes from a couple of days earlier.
The electric grill has a pan to catch any dripping fat or juices from the food you're barbecuing. You fill the pan with water before you start cooking. That way, there's no smoke when fat falls in the pan. And the water helps slightly steam the meat or vegetables being grilled. It's a great little grill.
That's my kind of lunch...now I'm hungry.
ReplyDeleteHi Ken . My cousin in Italy has an electric hob on her back verandah for cooking fish .. Never fries fish in the house.. she makes delish anchovy litte fritti ..:-)
ReplyDeleteThat is a great grill and much healthier than cooking on charcoals. The chicken looks really good! I have a George Forman grill that I bring outside when I cook fish. It is easy to clean and cooks in no time at all and as Anne wrote, no fishy smell in the house.
ReplyDeleteHello Nadège, I agree with you. Do you know anybody named Bruce Schoenfeld? He wrote an article about Beaujolais in the National Geographic Traveler magazine.
ReplyDeleteAnne, good point about grilling fish (Nadège too). Virginia, we are having lunch right now...
No, I do not know Bruce!
ReplyDeleteNow, that looks really fresh and yummy!
ReplyDeletedoes it take a long time to do chicken on electric grill.....?? seems to me it would....
ReplyDeleteHi Melinda, no, it doesn't take that long, especially if you cover the chicken (or half) or, for example, a turkey leg & thigh section, with foil for a few minutes after it has browned. The cooking takes 30 to 45 minutes in all.
ReplyDeleteThe beans look like haricot verts, which I love. Not so much the green beans we get in the US.
ReplyDeleteIt's possible to grow beans like that in the garden, freshness counts. The blush is always off the store bought ones.
ReplyDeleteBonjour, Ken. I like the expression, "Quoi l'enfer!". Is there a franglais Waltism for "WTF"?
ReplyDelete