GRILLING ON A PLANCHA

Vegetables grilling on a plancha.

Summer means grilling season. I know that. But rarely do I fire up a charcoal or wood-fired grill for only one or two persons. Instead, I do my grilling on a plancha in the comfort of the kitchen.

Plancha means a metal plate. It’s also the word for “iron,” the sort you iron your clothes with. Nowadays, irons are electric, but I once lived in an old mill house in the country with no electricity. We heated heavy planchas on a gas fire to iron our clothes. I had a pair of them—one to heat while the other was in use. 

But, back to grilling on a plancha. In a tapa bar, a plancha is the same sort of griddle you might find in a fast-food joint for grilling hamburgers. Instead of burgers, the grill meister is cooking tiny squid; whole, unpeeled prawns; slabs of swordfish steak; pork cutlets, and small steaks, basting them with aliño, a mixture of olive oil, garlic, parsley and lemon. I am amazed at the skill, knowing exactly when to turn each piece of food, when to remove it from the grill.

A plancha is a great tool for home cooking. I prefer a heavy, cast-iron grill pan that heats evenly. Especially useful is a reversible one—ridged grill pan on one side, great for steaks, and flat griddle on the other, perfect for fish and shellfish. The plancha sets directly over a gas burner.

Hake steak on a flat plancha.

How to grill on a plancha: Place the plancha over high heat until very hot, about 4 minutes. Then brush the grill with olive oil and sprinkle with coarse salt (same procedure whether using a flat or ridged grill pan). Place food to be grilled on the plancha. Keep the heat on high to get a good sear on the food. Don’t move it around. Then turn it.

Timing is the tricky bit, just as it is with grilling on charcoal. It takes some practice to know when to turn the food, when to take it off the grill.

Chicken breasts on a ridged grill pan.

If you don’t have a plancha, substitute a large cast iron skillet. An extractor fan helps to draw out the smoke from grilling, but you might set off the smoke alarm in any case. By the way, any of the foods cooked on a plancha can also be cooked a la parilla, on a charcoal or wood-fired grill.

What I most like about plancha cooking is that it doesn’t need a whole lot of pre-planning—no marinades, rubs, brines required. But, plancha-grilled foods really do need a sensational sauce. Romesco sauce with grilled shrimp. Alioli (garlic-olive oil mayonnaise) with griddled lamb chops or rabbit. Piquillo pepper sauce with fish. Here’s a bunch more.

Aliño
Sauce for Grilled Foods

This simple sauce is spooned over grilled foods immediately before serving. Use it with griddled baby cuttlefish, grilled chicken breast or any fish fillet. The sauce can also be used as a marinade or basting sauce. Keep it handy when you´re grilling meat, poultry and fish.

Aliño in the making.

2 cloves chopped garlic
½ cup chopped parsley
3 tablespoons lemon juice
½ teaspoon salt
6 tablespoons extra virgin olive oil

Combine all the ingredients in a small bowl and stir to mix. Use at room temperature. Sauce may be kept, covered and refrigerated, for up to one week.

Grilled hake and vegetables, drizzled with aliño.

Mojo Verde
Green Chile Sauce with Cilantro

This spicy Canary Islands sauce is sensational with grilled fish, lamb, or vegetables.

Cilantro, garlic, chiles for mojo verde.

4 cloves garlic
1 green chile, such as jalapeño (or to taste)
½ teaspoon ground cumin
1 teaspoon oregano
½ cup chopped parsley
½ cup loosely packed fresh cilantro leaves
¼ cup olive oil
3 tablespoons wine vinegar
½ teaspoon salt
4 tablespoons water
   
Place all ingredients in a blender container and blend until smooth. Sauce keeps, covered and refrigerated, one week.

Squid and sliced potatoes are grilled on a plancha, served with spicy mojo verde. The squid was cut open lengthwise, edges snipped to prevent their curling and grilled whole, then cut in pieces to serve. The potatoes were partially cooked whole, then sliced and brushed with olive oil before placing on the grill pan.

Mojo Picón
Red Chile Sauce

Serve this as a dipping sauce for chips, with grilled chicken or meat.

Piquant mojo picón.

3 tablespoons pimentón (paprika), not smoked
1 fresh red chile, seeded and chopped, or cayenne to taste
4 cloves garlic
¼ cup extra virgin olive oil
3 tablespoons wine vinegar
½ teaspoon ground cumin
½ teaspoon salt
4 tablespoons water

Place all of the ingredients in a blender and blend until smooth. If desired, thin with a little water. Sauce keeps one week, refrigerated.

Grilled chicken and butternut squash with mojo picón.

Sliced chicken on grilled bread with spicy red chile sauce.

Salsa Cabrales
Cabrales Blue Cheese Sauce

Cabrales is a distinctive blue cheese from Asturias—sharp, but remarkably creamy in consistency. It makes a delightful dressing or dip when thinned with wine or, in the Asturian style, dry cider. It's a classic served with grilled entrecote steaks. But, you know what? I didn't really like the blue cheese sauce with the steak. It was delicious, however, with the potatoes and as a dip with endive leaves.

Makes 2/3 cup

5 ounces Cabrales or other blue cheese
2 tablespoons chopped onions
1/3 cup white wine, cider or cava (sparkling wine)
Pinch of cumin seed

Place the cheese in a blender with onions, wine and cumin seed. Blend until smooth. Serve immediately or keep, covered and refrigerated, up to 3 days.

Ridged grill pan gives a good sear to steak, sliced potatoes.

SPRING IS SPRUNG--A HEAP OF NEW POTATOES

I have a big bucketful of freshly-dug potatoes from my garden. The spuds,   brown-skinned and white-fleshed, come in all sizes, tiny ones, golf-ball sized ones, big lumpy fist-sized ones. Newly hatched, they still smell of the earth.

Potatoes from the garden.

I’ll be eating potatoes for quite a while. But, right now I need to celebrate their first appearance. I choose a simple recipe from the Canary Islands for papas arrugadas, wrinkly potatoes. The potatoes are boiled in heavily salted water until they are wrinkly and lightly coated in salt. Then they are served with mojo verde, a green chile sauce made with cilantro, fresh coriander leaves.

Fresh cilantro, a springtime herb.

Cilantro, a spring herb like mint and parsley, is little used in Spanish cooking. Except for in the Canary Islands. The archipelago of seven volcanic islands is situated in the Atlantic ocean about 600 miles southwest of continental Europe, and only 65 miles off the coast of western Africa. Although the islands are Spanish provinces, they are closer to  Morocco than to mainland Spain. And, in fact, mojo verde is very similar to the Moroccan charmoula sauce. Lots of cilantro, garlic, green chile and a smidge of cumin are blended with olive oil and vinegar to make the sauce that is tangy, hot, and fresh, all at the same time.

To round out my menu, I added fish (fillets of dorada or gilthead bream) and the first runner beans from the garden.

Wrinkly potatoes and fish with cilantro mojo sauce.

 

Wrinkly Potatoes
Papas Arrugadas

Serves 4.

The potatoes and mojo can be served at room temperature. They make great tapas—just spear the potatoes on picks and serve the sauce alongside for dipping. Use small (1 ½ -2 inch) potatoes. Wash the potatoes but do not peel them.

Wrinkly potatoes with mojo.

1 ½ pounds small potatoes
1 tablespoon coarse salt
2 cups water

Place the potatoes in a pan with the salt and water. Bring to a boil and cook on a high heat until all the water has evaporated, about 20 minutes. The potatoes should be tender, coated with white salt and their skins slightly wrinkled. They can be reheated by adding a small quantity of water and allowing it to boil off.

If using very small new potatoes, cook them in the water just until tender when probed with a skewer. Drain off the water and return the potatoes to the heat to dry them.
   

Green Chile Sauce
Mojo Verde

Makes about ½ cup of sauce.

2 cloves garlic
1 jalapeño pepper, or to taste
½ teaspoon ground cumin
1 teaspoon oregano
2 tablespoons chopped parsley
½ cup chopped cilantro leaves
4 tablespoons olive oil
3 tablespoons wine vinegar
½ teaspoon salt
¼ cup water

Place all ingredients in a blender container and blend until smooth. Sauce keeps one week, refrigerated. Serve at room temperature.

©text, recipes, photos copyright Janet Mendel