A Delicious Undertaking – Summer Grilling at the Hills House
July 15, 2016
by Laurie Jasper
The Hudson Historical Society hosted 50 members and guests for a grilling demonstration and cookout by chefs Nicole Barreira and Megan Fournier of Great New Hampshire Restaurants (T-Bones, Copper Door and Cactus Jack’s). Nicole entertained and informed the crowd with quick, easy and delicious ideas while Megan handled grill duties with ease.
Nicole shared many hints and tips throughout the evening. She stressed that you should clean your grill before and after each use and season the grates with olive oil to prevent food from sticking. Guests enjoyed juicy hamburgers and steak tips while an abundance of vegetables sizzled on the grill. Nicole said that most people cut up vegetables into small pieces first, but that it is so much easier to cut them into bite size pieces after they are grilled. For zucchini and summer squash, she suggested cutting them in half the long way and adding olive oil and whatever spices you’d like before grilling. She encouraged skewering whole cherry tomatoes and mushrooms. The crowd was impressed with the perfectly grilled corn on the cob, which was left in its husk and rotated until it was soft when checked with tongs.
Next, Megan grilled pizzas that seemed to be the hit of the night. Using naan bread (which is a traditional Indian flatbread that can be found at local grocery stores) Megan brushed both sides with olive oil, added pizza sauce, cheese and pre-grilled vegetables. Nicole said it is fun to make several different kinds at once, depending on your family’s favorite toppings.
Finally, pineapple and watermelon slices were grilled with a bit of olive oil and salt and were tasty treats with which to end the evening. www.hudsonhistorical.com www.greatnhrestaurants.com.