-=> Quoting Shawn Highfield to Jim Weller <=-

 JW> We don't have fire regulations prohibiting that and most apt owners
 JW> and condo boards allow propane grills but not wood and charcoal
 JW> grills or smokers. Especially fish smokers!

 SH> Wow, here in Ontario if you even attempt to put a propane grill on
 SH> your balcony the fire department will fine you

Even in a modern concrete and steel highrise with concrete
balconies?

I can certainly see it in a wood or vinyl sided, wood frame building
with wooden decks.


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     Title: Grilled Romaine 2
Categories: Grill, Vegetables
  Servings: 4

           FOR THE DRESSING:
      1    clove garlic, peeled and
    minced
      6    anchovy fillets, rinsed and
    minced
      2 ts mayonnaise
      2 ts Dijon mustard
    1/2 c  extra-virgin olive oil
      2 TB cider vinegar
    Kosher salt and black pepper
    to taste
    FOR THE SALAD:
      2 TB extra-virgin olive oil
      2    heads romaine lettuce
    1/2 c  grated Parmesan

Lettuces do nicely on the grill, softening slightly at their centers
and charring beautifully at their tips. Their bitterness is a fine
counterpart to the sweet spiciness of a lot of grilled foods. In
this recipe, the dressing is Caesar-like. Mustard and mayonnaise
serve as emulsifiers, while anchovies, garlic and vinegar provide a
welcome kick. Make sure to paint the dressing into the crevices
between the leaves, so that while the lettuce caramelizes slightly
on the exterior, there is still warm creaminess within.

For the 2 heads romaine lettuce, tops and bottoms trimmed neatly,
the heads cut lengthwise into quarters Build a fire in your grill,
leaving one side free of coals. When coals are covered with gray ash
and the temperature is medium (you can hold your hand 5 inches above
the coals for 5 to 7 seconds), you are ready to cook. (For a gas
grill, turn all burners to high, lower cover and heat for 15
minutes, then turn burners to medium.)

Meanwhile, make the dressing: Put the minced garlic into a bowl, and
add the minced anchovies. Using a whisk, mix and mash these
ingredients together until they form a paste. Add the mayonnaise and
the mustard and whisk. Add the olive oil, whisking all the while,
and then the vinegar. Season to taste with salt and pepper. Set
aside. Make the salad: Drizzle the olive oil over the quartered
heads of lettuce. Lightly grill these directly over the hot coals
for 15 to 20 seconds on each side, until they are lightly golden,
then remove to the cool side of the grill. Using a pastry brush or a
small spoon, paint the dressing over the lettuce, making sure to get
dressing between the leaves. Sprinkle the lettuce with Parmesan and
cover the grill for 1 or 2 minutes to allow the cheese to melt and
the lettuce to soften further. Remove lettuce to a platter and
serve.

Featured in: Mixed Grill, The American Way, By Sam Sifton

From: New York Times

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Cheers

Jim


... It's perfectly possible to love both grilled and griddled burgers.

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