Grill master Jamie Purviance joins us on this week’s episode of The Fine Cooking Podcast! He’s sharing his sure-fire techniques to make the most out of your grill year-round. From fruit to fish and even chicken thighs – Jamie has mastered grilling every food under the sun.
WWCN – Peaches
Chris likes to poach peaches with a little rosemary in the syrup and serve them over ice cream.
Sarah is in love with the combination of peaches and lavender which she first discovered in a peach lavender jam. She likes to make peach jam with a little lavender added to the mix, but you can get the flavor combo in simpler forms, like adding dried lavender to a poaching liquid for peaches, or even to a basic peach cobbler recipe.
Nancy likes to make Vietnamese-style summer rolls with shrimp, mint, carrots, and fresh peaches.
And Bill Taibe’s preparation of sugar-roasted peaches that can be used in sweet and savory ways is one of our favorites.
Grilling with Jamie Purviance
Chef and author Jamie Purviance joins us for the next segment. He is a grill master and has multiple NY Times best-selling cookbooks. His latest cookbook is Weber’s Ultimate Grilling.
Some of Jamie’s recipes (many) for Fine Cooking include:
When it comes to dessert, Jamie likes to grill fruit, like pineapple and summer berries.
Jamie’s picks for grill-top cookware: cast-iron skillet, a Weber cast-iron griddle with raised sides, Bluetooth thermometer (iGrill), extra-long tongs, and a vegetable grill pan/basket. (Note: there are many different models of griddles for different grills, but the one we linked is for the popular Genesis II gas grill.)
Jamie gets a lot of questions about how to keep fish from sticking to the grill: here’s one of our favorite hacks for preventing that. He also leaves us with his sure-fire grilling techniques for getting the most juicy and flavorful chicken thighs.
Diana’s tip on saving pasta cooking water—see here for a great tip for a “reminder” to save it.