Dec 302011
Barbecue
“Treuille’s latest book is, without doubt, the best on the subject I’ve seen.” – “Evening Standard.” Fire up the charcoal, grab the tongs and discover how to use smoke, spice, and sizzle to mouth-watering effect. Try rubs, mixes, marinades and finger-licking recipes from around the globe. It contains 150 tasty meals that include cardamom chicken tikka, prawns with salsa fresca, and chargrilled pineapple with rum glaze. Complement your cooking with exciting salsas and sumptuous salads. There’s pr
List Price: $ 12.98
Price: $ 12.98
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Grilling: Where THere’s Smoke There’s Flavor,
I got tired of my simple grilling recipes and with the start of a new summer, I looked for new ideas for barbeque. Boy oh boy, I found it! This book has it all: how to make the mixes, rubs and marinades. Wanna cook Mexican on the grill? Thai? Cajun? It offers simply wonderful recipes and explains grilling techniques and how to make those marinades. Marinate those pork chops in the “Recado Rojo” or that chicken in the “Carolina Honey Glaze” and let the party begin! They’ll beat a path to your grill.
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|Globally Inspired Grilling,
“All around the world people cook over open fire. It’s how cooking began and it has stood the test of time.”
Eric Treuille and Birgit Erath have created an entire world of globally inspired recipes for the grill. Birgit loves to travel and owns a spice store with over 1,800 culinary flavorings called The Spice Shop. Eric is a favorite author who started cooking in his uncle’s boulangerie in France. Together they have created a feast for the eyes and a sense of nostalgia for cooking outdoors.
After going through a number of gas grills, I think I’m going back to charcoal for a while because cooking over charcoal seems to be much more of an art form. The authors give instructions for making a fire and checking the temperature of the coals.
An entire section is dedicated to spices and you might want to look for some smoked paprika or Pomegranate molasses. While most of the recipes use ingredients you may already have in your kitchen, there are some more exotic ideas. Annatto seeds are used in the achiote seasoning and this in turn is used in the Recado Rojo – a honey marinade for pork chops, shrimp or chicken. You are truly creating recipes from scratch and you can make up seasoning mixtures from the spices you already own.
Sample Recipes:
Chargrilled Sirloin Steak with Garlic Parsley Butter
Cilantro Beef Satays with Honey Tamarind Glaze
Lamb Tikka Masala
Spicy Masala Shrimp
Sweet Chili Chicken
Lemon Ginger Chicken Drumsticks with Mango and Mustard Seed Glaze
Chargrilled Corn on the Cob with Cilantro Chili Butter
Chargrilled Pineapple with Sweet Rum Glaze
Lemon Tahini Sauce
Avocado Mango Salsa
Honey Miso Sauce
Black Olive Butter
“Grilling” even has a recipe for Mayonnaise, Focaccia and Spicy Pita Chips. There are ideas for advance preparation and lists of grilling equipment.
~The Rebecca Review
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|Grilling: Where There’s Smoke There’s Flavor,
What a fun cookbook! Every recipe is luciously photographed. There’s a wide range of flavors in the recipes covered — but there’s nothing difficult to make or containing obscure or expensive ingredients. I’ve been working my way through the recipes since I got the book and haven’t hit a loser yet. Would make a great housegift.
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