INDOOR GRILLING PUNCH IT UP.

Byline: Natalie Haughton Food Editor

Millions of consumers may be more familiar with George Foreman's cooking appliances than with his boxing career.

``George Foreman grills have sold over 60 million pieces (grills) in the United States in the 10 years of its history (1995-2005),'' points out Gary Ragan, marketing vice president of Salton Inc., which designs and distributes the small appliances. ``In addition, we've probably sold 10 million units worldwide.''

Mention indoor grilling, and immediately the name George Foreman comes to mind. Thanks to him and the millions who live in condos, apartments and school dorms along with empty nesters, singles and others, the contact grill has become America's most popular indoor grilling machine.

Foreman is not just the frontman. He actually loves using his grills - and often has two or three going at a time, grilling meals for his super-size family. ``The Lean Mean Grilling Machine is the best tool I know for cooking healthful, knock-out-the-fat meals in a flash,'' he says.

He favors indoor grilling because it is so clean. ``I get everybody up in the morning and, with my suit and tie on, grill fish, chicken and eggs (on a griddle on the side) and never get grease on my clothes or the smell of the food,'' he says. ``I don't want to smell like barbecue going into church in the morning,'' adds the ordained minister, who has his own nondenominational church in Houston.

Some 30 different styles and sizes of grills (25 specifically for indoor grilling) are now on the market. The newest one, the Next Grilleration (with removable, dishwasher-safe grill plates, variable temperature control, electronic timer), has sold 500,000 since it was introduced last fall and is currently the top-selling electric kitchen appliance in the U.S.

What's fueling this popularity? Indoor grilling appliances fill a need for those who can't fire up a gas or charcoal grill (due to space or fire codes), those deterred by the weather, or those who want to cook just a couple of steaks or chops quickly.

With the desire to bring outdoor flavor inside, the indoor grilling craze is hot.

``I think an enormous number of people are doing indoor grilling,'' says Steven Raichlen, author of the recently released ``Indoor! Grilling'' (Workman Publishing; $18.95), a comprehensive, lively, 404-page tome. He sees no letup anytime soon.

And you'll find no bigger cheerleader for the cooking method than Foreman himself.

``Indoor grilling is the key to a fast, fuss-free meal,'' points out the Olympic heavyweight boxing gold medalist (1968) and two-time heavyweight champion in his third cookbook, ``George Foreman's Indoor Grilling Made Easy'' (Simon & Schuster; $19.95).

With contact grills, there are no coals to light, they are flame-free, clean, ultra-convenient and easy to use - and both sides of the food are cooked at once. With a nonstick grilling surface, cleanup is a snap, too.

Raichlen, an outdoor barbecue guru (author of ``BBQ USA,'' ``How to Grill,'' ``The Barbecue Bible'' and more) brings outdoor sizzle and taste inside with 270 recipes, from appetizers to desserts. They work on a variety of the seven indoor grilling utensils covered in the book - contact grills (including panini grills), grill pans, built-in grills (on cook tops), freestanding grills (that sit on countertops), fireplaces, countertop rotisseries and stove-top smokers.

``Some (indoor grills) function like outdoor charcoal or gas grills; others use technologies that produce results comparable to various grilling methods,'' he notes, adding that each device has its limitations (discussed in the book along with grill-buying advice and a wealth of other info).

Raichlen ups the level of sophistication for indoor grill food - beyond chicken breasts, burgers and grilled cheese sandwiches - with regional and ethnic flavors and flair.

Among his novel and innovative takes - Sea Bass in a Potato Crust, Shad Roe, Grilled Muffalettas, Espresso-Crusted Lamb Shanks, Chile Rubbed Chicken, Beer-Can Chicken Indoors, Pound Cake S'Mores, Smoked Tomato Salsa and Artichokes on a Spit.

Since most indoor-grilled foods lack smoky, barbecue flavor, Raichlen's solution is to use rubs, marinades or a basting mixture of melted butter and liquid smoke to impart flavor associated with outdoor cooking.

``Any kind of grilling is a way to get rid of fat,'' says Foreman, adding that his machines include drip trays for accumulation of excess fats. ``Don't take it and make gravy with it. Throw it away.''

When it comes to recipes, Foreman says, ``I'm a basic man. I use onion powder, garlic powder, lemon pepper and olive oil for seasoning salmon or meats.''

His book includes 100 recipes for quick and easy creations (on a contact grill), from grill-smart breakfast food and snacks to entrees, side dishes, rubs, marinades and desserts. Recipes serve four, with nutritional information accompanying each.

Natalie Haughton, [phone]

natalie.haughton(at)dailynews.com

GRILLED EGGPLANT WITH FETA AND LEMON

1 large eggplant, cut into 1/2-inch slices

1 tablespoon salt

3 tablespoons olive oil

4 ounces feta cheese, crumbled

1/2 teaspoon sweet paprika 

Freshly ground black pepper

1 lemon, cut in half

Spread eggplant slices on a rimmed baking sheet and sprinkle with 1/2 of salt. Flip sides and sprinkle with remaining salt. Let stand 15 minutes to remove some of bitterness. Transfer slices to sheets of paper towels; pat dry.

Preheat grill to high. Brush both sides of eggplant slices with olive oil. Grill (in batches if necessary, depending on the size of your grill) about 6 minutes, until slices have taken on grill marks and are golden brown. Transfer eggplant to a serving platter and top with feta, paprika, pepper and a squirt of lemon juice. Serve hot or at room temperature. Makes 4 servings.

From ``George Foreman's Indoor Grilling Made Easy,'' by George Foreman with Kathryn Kellinger.

CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL

16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined

1 tablespoon ancho chile powder

1 1/2 teaspoons garlic salt

1 teaspoon ground coriander 

1 teaspoon dried oregano 

1/2 teaspoon ground cumin 

1/2 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

Avocado and Corn Salsa

Rinse shrimp under cold running water, then blot dry with paper towels. Place chile powder, garlic salt, coriander, oregano, cumin and pepper in a mixing bowl and whisk to mix. Add shrimp and toss to coat. Stir in olive oil. Let shrimp marinate in refrigerator, covered, 30 minutes to 1 hour.

Cook shrimp on a contact grill, in a grill pan, on a built-in grill, on a freestanding grill or on a fireplace grill until cooked through (1 to 8 minutes total, depending on type of grill). When done, shrimp will turn pinkish white and will feel firm to the touch.

Spoon Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 hot shrimp over edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let cooked shrimp cool to room temperature. Refrigerate shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days. Makes 4 servings.

AVOCADO AND CORN SALSA: Place 1 ripe avocado, cut into 1/4-inch dice, in bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons lime juice. Spoon 1 ripe red tomato, seeded and cut into 1/4-inch dice, on top of avocado.

Cut kernels off 1 ear sweet corn, shucked. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add corn kernels to mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.

Just before serving, add 1 green onion, finely chopped, 1 to 2 jalapeno peppers OR serrano peppers, seeded and minced and 1/4 cup chopped fresh cilantro to mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice if necessary. Season with coarse kosher or sea salt and ground black pepper to taste; the salsa should be highly seasoned. Makes 2 to 3 cups.

From ``Raichlen's Indoor! Grilling,'' by Steven Raichlen.

GRILLED CAMEMBERT

1 large (8-ounce) Camembert OR 2 small (5 ounces EACH) Camemberts

2 teaspoons extra-virgin olive oil

Smoked tomato salsa (store-bought OR homemade)

Bruschetta (grilled bread slices)

Place a grill pan on stove and preheat it to medium-high over medium heat. When ready to cook, lightly oil raised ridges of grill pan with a paper towel that has been dipped in oil. Brush top and bottom of Camembert with olive oil. Place Camembert in hot grill pan, gently pressing the cheese onto raised ridges. Grill cheese until dark grill marks appear on bottom, 1 to 2 minutes. Carefully turn cheese over with a spatula and grill on other side until it has grill marks, 1 to 2 minutes. Don't overgrill cheese, or it will become too runny inside and may leak out of rind.

Spoon tomato salsa into the well of a platter or plate. Using a spatula, carefully set grilled Camembert in center (you can also place cheese in center of platter and spoon salsa around it). Serve at once, with a spoon for spreading the runny cheese and salsa on bruschetta. Make 4 to 6 servings.

From ``Raichlen's Indoor! Grilling,'' by Steven Raichlen.

POUND CAKE S'MORES

8 to 10 ounces very good bittersweet chocolate in thin bars

8 marshmallows

1 to 2 tablespoons powdered sugar

16 slices pound cake (each 1/4-inch thick)

3 tablespoons unsalted butter, melted

If necessary, break chocolate bars into 8 rectangles; each should be about the size of a slice of pound cake. Using a slender knife, cut marshmallows crosswise into 1/4-inch slices; dust knife with powdered sugar first to keep marshmallows from sticking.

Arrange 8 slices of pound cake on a platter and top each with a piece of chocolate and some marshmallow slices. Top with remaining pound cake slices. Can be prepared several hours ahead to this stage. Keep covered with plastic wrap until ready to cook.

When ready to cook, brush pound cake s'mores on both sides with butter. Cook using a contact grill, a grill pan, a built-in grill, a freestanding grill or a fireplace grill until toasted and golden brown and chocolate and marshmallows are melted (will take 2 to 10 minutes total, depending on grill used; turn with a spatula if necessary). Serve at once. Makes 8 s'mores.

From ``Raichlen's Indoor! Grilling,'' by Steven Raichlen.

3 P'S TURKEY BURGER

1 pound ground turkey

1/3 cup pine nuts OR walnut pieces

3 tablespoons grated Parmesan cheese

2 to 3 tablespoons store-bought pesto

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 whole wheat pitas

4 romaine lettuce leaves OR 1 small handful arugula 

1/2 lemon

Preheat grill to high. Put turkey in a medium bowl and add pine nuts, Parmesan, pesto, salt and pepper. Using a fork, mix seasonings into meat and then, with your hands, form mixture into 4 patties, each about 1-inch thick.

Grill patties (in batches, if necessary, depending on the size of your grill) for about 4 minutes, until they have taken on grill marks and are cooked through. Put each burger into a pita with some lettuce and a squeeze of lemon juice. Serve immediately. Makes 4 servings.

From ``George Foreman's Indoor Grilling Made Easy,'' by George Foreman with Kathryn Kellinger.

CAPTION(S):

6 photos

Photo:

(1 -- 2 -- cover -- color) The indoor GRILL team

Steven Raichlen, George Foreman know what sizzles

(3 -- color) CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL, top left

(4 -- color) GRILLED CAMEMBERT

(5 -- color) no caption (grilled fish)

(6 -- color) no caption (grilled burgers)

From ``Raichlen's Indoor! Grilling,'' Workman Publishing

From ``George Foreman's Indoor Grilling Made Easy,'' Simon & Schuster