When was the last time you woke up and decided to light up the grill for breakfast? Grilling brings a unique flavor to your favorite dish—and the method shouldn’t just be reserved for evening cookouts and afternoon tailgating.
We talked to Nick Melvin, executive chef and partner at Venkman’s restaurant in Atlanta, to get his expert take on all things grilling.
Why Fire up the Grill?
“Grilling adds an element of surprise that you might not be thinking about, as well as a great depth of flavor from the touch of smokiness and added caramelization,” says Nick. So what would Nick recommend if you decided to spend a day cooking out on the grill?
Breakfast: Baked Strata
A strata is a breakfast casserole similar to a quiche or frittata. “You can use the grill to first cook the onions, mushrooms and breakfast meats, and then you would combine the ingredients to bake the dish,” shares Nick. “Grilling the ingredients first is a great way to add deeper flavor.”
Chef’s Tip: Smoke items like cheese or cream to add an unexpected flavor. “Place a smaller bowl with heavy cream into a larger bowl filled with ice and let it smoke for 20-30 minutes,” explains Nick.
Lunch: Charred Romaine Salad
Take an unusual approach to a light summer salad by throwing romaine hearts on the grill for a quick char. Finish the salad with lump crab or pickled shrimp. “I would add a vinaigrette dressing and a few other veggies to balance out the smokiness,” recommends Nick. “You are taking the elements of smoke and char and lightening it up with chilled protein and a dressing that provides a hint of bitterness.”
Chef’s Tip: To char the lettuce, place on a clean, very hot grill for 1—2 minutes so that you get the flavor but the lettuce doesn’t wilt. Don't forget to brush the lettuce with olive oil before grilling.
Dinner: Pulled Mushroom Sandwich
Use the grill to create a non-traditional, healthy and meatless sandwich that is worthy of any BBQ. Start by grilling oyster mushrooms over wood chips for a smoky flavor. Shred the mushrooms with a fork and add your favorite sauce. When ready to serve, head back to the grill and sauté the shredded mushrooms. Place on a bun and add toppings, such as coleslaw or pickled vegetables, for a tangy freshness.
Chef’s Tip: “You can get the elements of smoke without actually having the food touch the grill,” explains Nick. “Prepare a sauté pan and place that right on the grill.”
The use of a grill can bring limitless options to traditional cooking. If you’re feeling ambitious and want dessert, try this recipe for Fire Roasted Strawberries. As you embark on your new grillingadventure, remember this bit of advice from Nick: “Don’t limit yourself to just steaks and burgers. Think of the grill as an oven with more character. Use that character and great flavor in everything from smoking to baking.”
About Chef Nick Melvin
Nick has over 10 years of experience in Atlanta’s top kitchens, and his signature style of cooking can be described as creative yet approachable. His New Orleans roots play a role in his Southern comfort food with a twist. To learn more, visit: http://venkmans.com/
