Grill Pan

My best kitchen investment in years.

Two recipes anyone can make flawlessly:

Grilled Asparagus (stolen from The Naked Chef)
Get a bunch of thin young asperagus, clean and snap off the woody bits at the bottom while preheating the pan on High.
Grill in a single layer until charred, then flip and repeat.

Dump onto a serving plate, drizzle with olive oil & sprinkle with kosher or sea salt.
If you're cooking at Tim & the Burl's house, crank up the overhead fan and open all the doors and windows to placate the fire alarm.
Serve hot.


Grilled Chicken Thighs (adapted from Mark Bittman)

Rinse, pat dry and trim a pound or so of boneless skinless chicken thighs.
Combine in a bowl with pepper, salt, 3 cloves of garlic minced, olive oil & the juice of one lime (or half a lemon), stash in fridge for 30 minutes or so.

Preheat pan over medium-high, grill thighs until browned, roughly five minutes.
Turn and repeat, roughly four minutes.

Serve with rice, or turn into tacos.
If you're feeling adventurous you can make a pan sauce, although it's one culinary task complicated by the grill pan's unique physiognomy.