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NEWS
Lynn Little | May 21, 2013
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.
NEWS
By J.M. HIRSH | August 6, 2010
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.
NEWS
Scott Anderson | Culinary Passion | July 25, 2013
This is another delicious recipe from the depths of grilling and flame.  The deliciousness of these chops is in the thick cut and high quality of meat.   It's also in how you treat them before they hit the grill.   I've built up a nice marinade with layers of flavor, but, as always, don't just go by my recipe.  Add to it, take away, try something new and create your own recipe.   Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
NEWS
September 1, 2004
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.
NEWS
May 19, 1998
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.
NEWS
BY DANA CARPENTER | April 27, 2005
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?
NEWS
By SCOTT C. ANDERSON / Special to The Herald-Mail | August 29, 2009
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.
NEWS
by KATE COLEMAN | September 1, 2004
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.
NEWS
By TIM KOELBLE | May 23, 2009
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.
NEWS
By Lynn F. Little | June 22, 1999
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.
ARTICLES BY DATE
LIFESTYLE
August 18, 2013
Fruit takes on a whole new flavor when kissed by fire and flame.  Once the subtle sweetness caramelizes on the surface of the fruit, it makes for a delicious treat ready for dessert or a sweet side with your favorite grilled protein. I'm going to take baby steps in grilling, going from an easy recipe and building up to more complex recipes featuring sauces to accompany the tender, grilled fruit.  As always, feel free to make the recipe your own by adding your own fruit to the mix. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and chef ambassador to the Wisconsin Milk Marketing Board.
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BUSINESS
August 7, 2013
Name of business: ThunderRoad Bar & Grille Owner: Jason Provard Address: 15124 National Pike, Hagerstown Opening date: May 4, 2013 Products and services: Thunder, Jack, Caution, Pit Stop and Rookie burgers; Back Fire Chili; cream of crab and chicken corn soups; chicken tenders; fries; full bar Target market: 30 and older; anyone who wants good food. How did you get into your business, and what motivated you to start it? I always wanted to open a restaurant that serves everyone, offers low prices, quality food and good music.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | August 6, 2013
Editor's note: This is part of an occasional series of stories on children eating vegetables and fruit. The series explores ways to work around picky eaters' resistance to trying vegetables and fruits. This is Leitersburg Peach Festival weekend. This year, there will be more than 100 vendors, a display of antique tractors, Civil War re-enactors and activities for children. But this event is an old-fashioned food festival with most of the emphasis on peaches and foods made with peaches and not a lot of extraneous activity.
SPORTS
August 2, 2013
Robert Griffin III and Mike Shanahan peppered the men in stripes with questions when NFL officials made their annual presentation at Washington Redskins training camp, the quarterback and coach trying to get clarity on how the franchise player can protect himself. “Mike asked a question, Robert asked a question - they should have had their own private little meeting,” backup quarterback Rex Grossman said. The emergence of mobile quarterbacks like Griffin has presented a challenge not only for NFL defenses, but also for the refs, who have to discern what's legal and what's not when it comes to hits delivered to QBs. The zone-read, in which Griffin has the option of keeping the ball or handing it off based on how the defense reacts, is a specific new wrinkle that required some adjustment from all parties.
NEWS
Scott Anderson | Culinary Passion | July 25, 2013
This is another delicious recipe from the depths of grilling and flame.  The deliciousness of these chops is in the thick cut and high quality of meat.   It's also in how you treat them before they hit the grill.   I've built up a nice marinade with layers of flavor, but, as always, don't just go by my recipe.  Add to it, take away, try something new and create your own recipe.   Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
NEWS
By DAN DEARTH | dan.dearth@herald-mail.com | July 17, 2013
The former Woodpoint Bar & Grill off Salem Avenue in Hagerstown might open in the next few weeks under a different name and new owners. The Board of License Commissioners for Washington County on Wednesday voted 3-0 to grant a conditional liquor license to Brian Marquiss and Frederick Knode. The liquor board told Marquiss and Knode that they would have to obtain a trader's license, and the Woodpoint at 1437 Salem Ave. would have to pass final inspections from the fire and health departments to complete the process.
NEWS
By DAN DEARTH | dan.dearth@herald-mail.com | June 12, 2013
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.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | June 11, 2013
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.
BUSINESS
June 2, 2013
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.
NEWS
Lynn Little | May 21, 2013
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.
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