Darien Cooks | written by: JENNIFER FRATE, Darien Seafood Market and CHRISTINA CARNEGLIA, Darien Butcher Shop
FIRST THINGS FIRST: surf or turf, before you grill, clean those grates. Heat to super hot (with the lid closed) then use a heavy-duty wire brush to scrape away any charred bits. Once clean, oil the grates by rubbing them with a paper towel coated with oil.
SURF
• Swordfish and tuna: These are great fish to grill. No need to marinate. (Many marinades are too strong for fresh fish.) I recommend a layer of mayonnaise plus salt and pepper on each side. For cuts an inch to an inch-and-a-half in thickness, heat on medium for 4 minutes the first side then 7 to 8 minutes for the second side.
• Salmon is another great fish for the grill. Skin-on salmon fillets are best. Try seasoning with salt, pepper, dill, parsley and lemon. Cedar planks also give salmon a nice flavor. To cook, heat your grill over medium-high heat. (The oiled grill will make flipping easier.) Place salmon skin-side down and cook 6 to 8 minutes, or until the bottom half of the fish looks opaque and the skin easily releases from the grill. Flip and cook 4 to 6 minutes longer or until the corner of the fish flakes off with a fork.
• Little Neck Clams: A perfect starter, these clams steam in their own juice in the shell and are delicious on their own or served with melted butter. To prepare, rinse the clams in water then put them directly on a high heated grill. After 5 minutes, move them around with tongs. The clams will release some juices. When the shells pop open, the clams are ready to eat. This usually takes 10 to 12 minutes.
• Shrimp and scallops: For grilling, I recommend the larger sea scallops and make sure shrimp are shelled and deveined before cooking as shells will stick to the meat. Marinate both in something light such as olive oil, garlic, salt, pepper and fresh herbs for a half-hour to an hour before grilling. Skewer the scallops and the shrimp separately. Place them on skewers front to back so that they will lay flat on the grill. Cook shrimp 3 to 4 minutes a side. Grill scallops 4 to 6 minutes a side.
TURF
• The basics: Preheat your grill 10-15 minutes before cooking. The easiest way to determine the wellness you want is to use a meat thermometer. Keep the lid of your grill closed while you cook. Let the meat rest after grilling. This will give you a more tender, tasty final product. In general, allow thinner cuts to rest for 5 to 10 minutes; allow thicker cuts to rest for 10 to 20 minutes.
• About seasoning: For a prime cut of beef, using just salt and pepper never disappoints. If you are using a rub, let the meat set with the rub for a minimum of 45 minutes before grilling. If you are using a marinade, let meat marinate for 25 minutes minimum. For chicken, salt the entire surface. It will add flavor and help seal in moisture. If using barbecue sauce, hold off coating chicken until near the end of grilling.
• Beef: Ribeye, New York strip, filet mignon and sirloin are the best cuts for grilling. Trim excess fat. Preheat grill to high (450-550°F). For extra flavor, pat steaks dry with paper towels then sear them over direct heat, 3 to 4 minutes each side, until browned and crusty. If grilling a fattier cut such as a ribeye, move the meat to indirect heat after searing. Keep leaner cuts over direct heat. Grill to desired doneness. To prevent juice loss, use tongs to flip the meat and don’t press or poke.
• Burgers and dogs: For burgers, pre-heat your grill to high. For rare, grill about 3 minutes per side, medium-rare: 4 minutes per side, medium: 5 minutes per side, medium-well: 6 minutes per side, and well-done: 7 minutes per side. (See temperature guide for more detail.) Grill hot dogs over medium heat. Turn them occasionally, until they are heated through and have some nice char marks, about 6 to 10 minutes.
For more surf and turf grilling tips, visit Darien Seafood Market at 1941 Post Road and the Darien Butcher Shop at 13 Grove Street.
