WHITE PLAINS, N.Y. -- Grilling on Labor Day is still possible whether the weather cooperates or not.
So explains Chef Andy Schilling of BLT Steak in White Plains who below, offers a grilled bacon side dish, ideal for preparing inside.
"What I like about indoor grilling is you don't actually have the fuss of outdoor grilling, including bad weather," he told Daily Voice. "There is less smoke and a lower temperature, but is still very effective. Grilling indoors also catches all the grease and allows for a much quicker cleanup. You will, however, need a well ventilated space."
- Start the grill off hot and lower to medium or medium low heat to prevent excess smoke.
- Put herbs between the grates of the grill pan, so your proteins or vegetables (and your house/apartment) get a nice aroma and flavor! I recommend brining your proteins the night before you start grilling. This way when you are ready to grill you just wipe the excess off, and you will have well-seasoned and tender meats.
- Keeping your grill pescatarian? Try grilling fresh seasonal vegetables and some shrimp. Make a quick herbed aioli and throw it together as a salad. It takes about 20 minutes, including prep time.
Recipe: Grilled Bacon (courtesy of Chef Andy Schilling, Chef de Cuisine at BLT Steak (White Plains)
- 1 cup Chopped Parsley
- 1 Tbsp Chopped Garlic
- 1 Tbsp chopped shallots
- 1 cup Extra Virgin Olive Oil
- Fine Sea Salt
- Freshly cracked black pepper
- 4 strips 1/8 inch thick slices Applewood Smoked Bacon
- Sherry Vinegar to finish
- Whisk together all dressing ingredients. Set aside.
- Grill the four slices of bacon on both sides. Plate and top with two tablespoon of the dressing. Finish with a drizzle of sherry vinegar.