Pan-broil

Culinary definition of pan-broil:  To achieve a broiling affect by cooking meat in a pan, over direct high heat.

C@H FOOD FOR THOUGHT
We love this method of cooking meat as it creates dramatic results with relatively little effort.  A good hood fan is essential as the higher heat throws more smoke. 

Channelled cast-iron skillets or grill plates (like the one shown right) are lovely to work with, but not essential. A heavy skillet will do.  Pan-broiling is different than frying in that fat must be poured off or otherwise removed as it accumulates (most channelled surfaces achieve this for you without disturbing the meat), otherwise you're really just frying.

✭ ✭ ✭ Peachy idea! Nothing says summer like grilled stone fruits, pears or figs.  We enjoy summer year-round, three ways:  

• Pan-broiled stone fruits: Brush the cut surfaces of ripe, pitted peaches, apricots or plums with balsamic vinegar then sprinkle with brown sugar. Let sit for 15 minutes to let sugar absorb the liquid and become syrupy, pour off and save any liquid, then grill cut side down for a minute or two until grill marks (or patches) appear.  Turn over gently and drizzle reserved liquid into pit cavities.  Serve warm on vanilla ice cream, alongside pork or chicken, or as an appetizer topped with slices of brie or chunks of blue cheese.

• Pan-broiled pears: Use a melon baller or small spoon to remove core/string in small ripe pear halves, creating small pockets, then brush cut surfaces with a mixture of lemon juice and warm honey.  Grind over some black pepper and proceed as above (gorgeous accompaniment to grilled steak).

• Pan-broiled prosciutto-wrapped figs: Cut any sort of ripe but firm figs into halves or quarters, top each piece with a small knob of goat cheese, wrap snuggly with prosciutto then grill - all sides.  A drizzle of sweet balsamic is optional.  These take a bit of time to prepare, so we always make two or three times what we need, then wrap each batch in wax paper plus double-plastic and then freeze for 'emergencies'.

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