Grill

Memorial Day marks the beginning of the summer grilling season. Grilling, one of the easiest low-fat cooking methods, can be a centerpiece for summertime meals. When grilling, as with other food preparation methods, it is important to follow food-handling and safety guidelines.   Grills need annual cleaning after winter storage by scouring the grate with a grill brush. Spray the grill with oven cleaner and rinse thoroughly. Before each use, apply non-stick cooking spray to prevent food from sticking to the grill.

This highly flavorful steak is versatile enough to work for family-style dining, as well as a party-worthy appetizer. It all comes down to the polenta. The dish starts by marinating thinly sliced sirloin in a potent blend of olive oil, balsamic vinegar and garlic. Because the steak is so thinly sliced, it thoroughly absorbs the marinade and cooks almost instantly on the grill. The steak then gets served over polenta. This recipe calls for slicing a tube of prepared polenta into rounds, then brushing them with oil and briefly grilling them.

katec@herald-mail.com Although summer doesn't officially end until Sept. 21, for many, Labor Day marks the season's close. There's still plenty of time to fire up the grill. If you're burned out on the usual - burgers, dogs and barbecued chicken, cast about for something different. How about fish? Elbert O'Keeffe, a longtime member of Antietam Fly Anglers, a 100-plus member fly-fishing club, hasn't eaten a fish he's caught for years. He's a catch-and-release man, fishing for the sport of it. When he did eat fish he caught, O'Keeffe kept cooking simple: Clean them, open them up, put them on the grill.

Tips on grilling seafood Choose pan-dressed fish - fish with head, tail and fins removed - fillets and steaks. Thick cuts are preferable. A well-greased, long-handled, hinged wire grill basket is recommended. Firm fish, such as tuna, salmon or shark can be cooked directly on the grill if handled carefully. Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket. Grill fillets over medium to medium-low heat.

There's something special about grilling outdoors, on the patio or in the park. It gives food a unique flavor and creates a festive mood. [cont. from lifestyle ] Grilling means more than hamburgers and hot dogs. Many types of meats, fruits and vegetables all show up on the grill. For safety and good health, it is important to make sure the recipes and grilling methods you use discourage the growth of bacteria that can cause foodborne illness and the production of cancer-causing components.

see the enlargement Fire up the grill Americans are firing up the grill more than 2.9 billion times a year, according to Barbecue Industry Association. It's a cinch to get food on the picnic table that tastes great without falling into the hot dog and burger routine. The key is to keep your freezer stocked and your pantry filled with fresh vegetables, fruit and staples. Turkey has become a convenient and versatile food. The wide range of products available now, from tenderloins and cutlets to bacon and ground turkey, means lots of options when planning meals.

Spring has sprung, and I'm betting that you've dragged the grill back out onto the patio. We all know that grilling is a great way to cook a steak, burgers, chicken or ribs. But if you're not grilling your vegetables, you're missing out on one of the tastiest trends in cooking. The flavor of some vegetables improves so much with grilling that often kids who won't eat your typical boiled or steamed vegetables will enjoy them grilled. Besides, who wants to leave the party on the patio and schlep back into the kitchen to cook part of the meal?

With the summer heat finally beating down upon us, it seems fitting to fire up the grill and get some savory scents rolling through the air. This recipe can be adapted by utilizing any firm fish such as mahi-mahi, mako or even monk fish. The secret is to keep the vegetables and fish approximately the same size so one does not cook faster than the other. Another secret is tenting; where you take a piece of aluminum foil and fold it as a tent over the grilled item to retain heat and finish the cooking process.

The Hagerstown Suns had seen enough of Hickory starting pitcher Yoon-Hee Nam. When Mark Hamburger stepped to the mound in the bottom of the seventh, the Suns began to fire up the grill for some tasty burgers with plenty of ketchup, mustard and relish. The Suns (20-18) broke a 1-1 tie with four runs in the inning for a 5-1 Friday fireworks victory over Hickory, about 12 hours after returning home from their recent trip in North Carolina. Nam, who came into the game with a 4-1 record and a stout 0.95 earned run average, allowed only a bunt single and recorded seven strikeouts through six innings.

A Hagerstown man appeared before Washington County liquor board officials on Wednesday to apply for a liquor license to reopen the Woodpoint Bar & Grill off Salem Avenue in Hagerstown. Brian Marquiss said during a hearing before the Board of License Commissioners for Washington County that he has been meeting with building, fire and health inspectors to reopen the business. He said work still needs to be done on the ceiling, a floor in a walk-in cooler, and tiles in the bar and kitchen.

Making food can be as ordinary as peeling potatoes or as extrordinary as creating a delicious sauce for the perfect french fry. Being a father is a bit like that. Sometimes being a parent is a delight, and sometimes it's a chore. But, like eating three meals a day, being a father is a day-in, day-out responsibility. It's also an opportunity for personal happiness. Two local fathers, Karl Lehtola of Boonsboro aand Heath Gibson of Halfway, talked recently about being a dad in a particular setting: Cooking with kids.

Name of business: Appleman Grille Owner: Felicia McDonald Address: 8488 Winchester Ave., Inwood, W.Va. Opening date: January 2013 Products and services: Crab cakes, steamed shrimp, boardwalk fries and homemade food Target market: Anyone who wants to try something different How did you get into your business, and what motivated you to start it? It was always a dream of my dad's to open up a restaurant, but he died not long after retiring from the Maryland State Police.

Memorial Day marks the beginning of the summer grilling season. Grilling, one of the easiest low-fat cooking methods, can be a centerpiece for summertime meals. When grilling, as with other food preparation methods, it is important to follow food-handling and safety guidelines.   Grills need annual cleaning after winter storage by scouring the grate with a grill brush. Spray the grill with oven cleaner and rinse thoroughly. Before each use, apply non-stick cooking spray to prevent food from sticking to the grill.

A nearly 240-year-old building next to Hagerstown Speedway east of Clear Spring is housing a new bar and restaurant that is scheduled to open Saturday. A luncheon and ribbon-cutting ceremony were held at Thunder Road Bar and Grille, at 15124 National Pike on Tuesday. The Washington County Commissioners and other county officials attended. The restaurant is in a building that opened in 1778 as a hotel for people traveling by horseback and has since served as a hospital, nursing home, and various other restaurants, said Jim Mills, director of marketing and events for the restaurant.

A popular restaurant in downtown Hagerstown has closed its doors. The Brickyard Grill at 15 W. Washington St. was closed as of Monday, according to an email that owner Chris Grossnickle sent to his customers Monday morning. “Brickyard Grill is closed and will not be re-opening,” the email said. “I appreciate your support for the past two and a half years.” On Monday, the restaurant's lights were out and a sign that said, “Closed,” was hanging in the front window. Grossnickle declined to comment for this story.

J&M Grill on South Potomac Street in Hagerstown opened in 1973 with Jack and MaeEtta McAfee aiming to provide good wholesome food. This week the restaurant celebrated its 40th year of dishing up meals to customers, many of them regulars. City, county and state officials attended a special event at J&M Grill on Tuesday to celebrate 40 years in business as one of Hagerstown's most popular restaurants. Mayor David S. Gysberts was in attendance and reminisced about eating at the restaurant as a youngster.

Bar owner upset by motorcycle comment FUNKSTOWN - The owner of Joker's Bar and Grill took exception Monday night to a comment that Funkstown Councilman Luke Barnette made during an Oct. 8 Funkstown Town Council meeting about a motorcycle burning rubber on a sidewalk during an event involving the bar. Barnette said during the October meeting that because of what he saw, he believes the council might want to rethink granting permission to...

Editor's note: Each Sunday, The Herald-Mail runs “A Life Remembered.” Each story in this continuing series takes a look back - through the eyes of family, friends, co-workers and others - at a member of the community who died recently. Today's “A Life Remembered” is about Donald L. Oberholzer, who died Oct. 11 at the age of 77. His obituary was published in the Oct. 12 edition of The Herald-Mail. Donald Oberholzer knew his priorities. Family and church came first, then service to the community he had lived in his whole life.

These pineapple swordfish kebobs are loaded with color and flavor. This also gives you a recipe that's easy on your wallet, your waistline and your time.  I prefer swordfish, but you can substitute chicken, pork, beef, shrimp or simply go vegetarian with this dish. The keys to this recipe are the simple ingredients put together on sticks that are marinated in General Tso's sauce just before grilling. Be sure to cut all ingredients to the same size and pre-cook tough cuts of steak so they do not under cook while your veggies slowly carbonize on your grill.  If you prefer to make up your own marinade, then try a 1 tablespoon of soy, 1 cup of orange juice and 1 tablespoon of honey mixed together.