This Month's MagazineDining and SpiritsArts and EntertainmentTravel and LeisureHome and Real EstateHealth and WellnessShopping & FashionEvents and PicsElegant Wedding Magazine

Bookmark and share

Issue Date: Additional Online Content


Web-only: How to Grill Whatever’s in Your Fridge

Our spring/summer issue will hit newsstands at the end of May. To get your taste buds warmed up, here’s an excerpt from our upcoming Web-only tutorial on grilling just about anything.

 

Garlic

 

Perfectly grilled garlic cloves are easy to achieve. They just require a watchful eye, as garlic softened by the heat of the grill is wonderful, but garlic burned on the grill is just, well, burned.

 

To start, slide individual cloves onto a thin metal skewer and brush liberally with olive oil. Grill slowly over medium heat, turning often and brushing occasionally with additional olive oil. In about 15 minutes, the garlic will be soft to the touch and should be browned, not charred, and fragrant. Remove from the skewers, chop or mash, and add to softened butter or gazpachos, or spread on a steak.


Comments. All comments must be approved by our editorial staff.
 
Choose an identity
Other Anonymous
 
Name 
Website 
All of these fields are optional.
CAPTCHA Validation
Retype the code from the picture
CAPTCHA Code Image
Speak the code Change the code
 


Home | Subscribe | Archives | Advertise | Newsstands | Contact Us | Jobs | Legal
© Cleveland Magazine 2014 | P: (216) 771-2833 | F: (216) 781-6318 | 1422 Euclid Ave. Suite 730 Cleveland, Ohio 44115
This site is a member of the City & Regional Magazine Association