Master The Grill With Bold Taste (NAPSA)—Connect with food >. Directions: and family at your next backyard cookout with surprising tips and bold recipes from Chef Adam Perry Lang. Chef Perry Lang, best-selling author of the just-released “BBQ 25: The World’s Most Flavorful Recipes—Now Made Foolproof” (Harper Studio,2010) and owner of Daisy May’s BBQ USA in NYC and upcoming Barbecoa slated to open in London in October 2010, shares his grilling secrets and unique approachto grilling. To impress guests with stand-out grilled fare, Chef Perry Lang sug- gests “3-D grilling.” When it comes to 3-D grilling, it is all about building bold flavors on the grill by consistently applying layers of flavor. Whether using a rub or salt and pepper, Chef Perry Lang recommends coating meat or fish with vegetableoil first, otherwise the seasoning will roll off. To enhance the overall flavor of the meal, serve side dishes with bold, southwest flavors that will complement your favorite grilled fare and have yourfriends and family asking for seconds. “T began my career as a classically-trained French chef but now my passion and focusis grilling— particularly 3-D grilling—whichis all about consistently applying layers of flavor before, during and after grilling,” says Perry Lang. “And you can’t forget flavorpacked sides. I find Bush’s Grillin’ Beans to stand up to the bold flavors in my favorite grilled foods and they help complete an all-around fantastic meal.” Improve your skills at the grill with Chef Perry Lang’s 3-D grilling approach and try one of his original, crowd-pleasing recipes like Grilled Boneless Chicken Breast Crusted with Mexican Oregano and Chile Dressing. To learn more about Chef Perry Lang’s grill tips and recipes to serve at your next grilling occasion, visit GrillingwithBeans.com. Grilled Boneless Chicken Breast Crusted with Mexican Oregano and Chile Dressing Serves: 6 to8 Preparation Time: 15 to 20 minutes Cook Time: 20 minutes To impress guests with stand-out grilled fare, Chef Perry Lang sug- gests “3-D grilling.” Seasoning Blend 1 tablespoonseasalt, kosher or other noniodized salt Freshly ground black pepper 1 tablespoon chile powder 6 to 8 boneless, skinless chicken breasts (8- to 10ounces) Herb Paste % cup dried oregano, preferably Mexican 2 teaspoonschili flakes 1 tablespoon dried garlic 1 tablespoon dried onion 1 egg white, beaten 1 cup water 1 tablespoon butter 3 tablespoons vegetable oil Chile Dressing Y% cup or 1 small red onion, finely chopped Y% cup scallion, finely chopped, green and white parts 1 tablespoonjalapejio or serrano chili, finely chopped % cup fresh-squeezed lime juice Y% cup white wine vinegar 1 cup extra virgin olive oil % cup cilantro leaves and stems, chopped 1 teaspoonsalt 1 teaspoon groundblack pepper 1 can (21 ounces) BUSH’S Black Bean Fiesta Grillin’ Beans Combinethesea salt, black pepper and chili powder to make the seasoning blend. Season the chicken on both sides with seasoning. Mix all of the ingredients for the herb paste. Create an egg wash by beating 1 egg white and combine with 1 cup of water. Dip the smooth side (top) of chicken breast in the egg wash and then coat by dipping in the herb paste. Saut the butter and oil in a large cast-iron skillet on top of grill over medium heat until it foams slightly. Add the chicken, herb side down, to pan. If your grill has a lid, close the lid andlet cook for 5 minutes. Flip the chicken over and cook for one more minute. Take the chicken pieces out of the skillet and place herb side on the medium-heat side of the grill. While the chickenis cooking, add all of the contents for the dressing and pulse in a blender until pureed with some chunksleft. Remove chicken from thegrill when the juices run clear or the internal temperature reaches 165 degrees Fahrenheit. To serve, pour the dressing on a platter and place the chicken on top. Garnish with bunchesofcilantro, fresh chiles and wedgesof lime. Serve with one can (21 ounces) BUSH’S? Black Bean Fiesta Grillin’ Beans”. More Ways to Score Compliments at the Grill 1. Invest in a Great Grill Brush A deangrill will allow for non-stick grilling. Work yourgrill before, during and aftergrilling, so your meatandfish will look sharp. 2. Lightly Oil Grill Surface Use a clean kitchen towel you are willing to part with andlightly saturate it with vegetableoil. Use a set of tongs to quickly brush the grill surface with the towel. 3. Build Flavors and Re-season as you Grill Baste with flavor-enhanced butter, oil and marinades(fresh or pre-boiled), and use a bundle of herbsto apply. Also re-season as you cooksince grill bars tend fo pull off spices and seasonings)
