On behalf of Expert Village this is Bill Feldman
from New York City, “The Boxing Chef” on stove top grilling techniques. Now that we have
done, what we need to do for the platter we are going to let everything cool off for a
minute here. This is going to be a cold meat poultry type of seafood with vegetables in
the middle coming out type of plate. This is actually like a summer plate that we are
eating in the middle of the winter in our own home. So that you can still have that
barbecue feeling in your veins while it is like 0 below. But right now I’m going to heat
this pan up again. I’m going to spray it again and I got some extra vegetables and meats
here and I want to cook these all up. I’m a very hungry guy. I’m going to throw these
on, once again we here that sss that way we know everything is working. Now these vegetables
I’m just going to grill one side then I’m going to flip them over. I’m going to mix
them up and I’m actually going to hit them with teriyaki sauce and a little sesame oil.
What am I going to do that? Cause I want to have a little oriental flavor.