100 Grilling Recipes You Can't Live Without: A Lifelong Companion

by Bill Jamison, Cheryl Jamison

Overview

Anyone who has ever been to a Fourth of July party, a backyard barbeque, or any red-blooded carnivore will tell you that great grilling is truly a talent. While over 82 percent of U.S. households light up their grill each year, great grilling takes time, practice, creativity, trial and error – or it can be distilled down into one master volume of best grilling recipes written by two dynamos that Bon Appétit has dubbed "the king and queen of grilling." For the folks that want the top recipes and mastery attainable for even the home cook, Cheryl and Bill Jamison lay the groundwork and roll out only the "best of" in 100 Grilling Recipes You Can't Live Without. This backyard essential delivers championship recipes with the Jamison's signature lively wit that reinvigorates the endless utility of this popular cooking technique. Grilling is the meat-lover's cooking method of choice. The heart of the Jamisons' book consists of five big chapters on meats and fish: Steaks, Chops, and Ribs; Blazing Burgers and Haute Dogs; Spit-Roasted (Rotisserie) Poultry and Meat; Chicken, Duck, and Quail; and Fish and Shellfish. A chapter on Fajitas, Tacos, and other Southwestern classics adds to the already substantial main-course selections. The chapter of Vegetable Mains and Sides reveals the glory of fire-kissed produce, and smaller chapters on grilled pizzas and grilled desserts round out the package. You could wander through hundreds of recipes in cookbooks or on the Web in search of the best in grilling tips and recipes, or you could turn to the authorities who have built a commanding reputation in the subject area with over two decades of travel, research, recipe-testing, and writing. Winners of no less than five cookbook awards from the James Beard Foundation and the International Association of Culinary Professionals, Cheryl and Bill Jamison have the chops to offer up a rock-solid compilation of the one hundred best grilling recipes - enough for a lifetime of enjoyment.

Product Details

ISBN-13:	9781558328020
Publisher:	Harvard Common Press, The
Publication date:	05/07/2013
Sold by:	Barnes & Noble
Format:	eBook
Pages:	272
File size:	443 KB

About the Author

Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamisons "the king and queen of grilling and smoking." They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.

Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamisons "the king and queen of grilling and smoking." They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.

Table of Contents

Why 100 Recipes? ix

Great Grill Flavor 2

Happy-Hour Grazing 10

Fire-Roasted Oysters with Tabasco Vinaigrette 12

Margarita Shrimp 14

Shrimp Rémoulade 16

Speared Chicken Caesar Salad 18

Sublime Salbutes 20

Moroccan Chicken Wings 22

Sassy Satay 24

Lettuce Wraps with Asian Steak 26

Grilled Cheese Sandwich on a Stick 28

Goat Cheese Wrapped in Grape Leaves 29

Antipasto Extravaganza 30

Party-Time Pizzas 32

Classic Italian Pizza with Fire-Roasted Tomato Sauce 34

Primo Pizza Dough for the Grill 36

Clam and Sausage Pizza 38

Hot and Cool Pizza 40

Pecorino Pizza with Artichokes 43

White Pizza 46

Fired Onion Flatbread 48

Blue Corn and Green Chile Pizza 50

Blazing Burgers and Haute Dogs 54

All-American Backyard Burgers 56

Berghoff's Chicago Beer Burgers 58

Caribbean Curry Burgers 61

Great Plains Bison Burgers 63

Rosemary and Mint Lamb Burgers 65

Herb-Rubbed Turkey Burgers 66

Portobello Burgers 68

Pacific Rim Tuna Burgers 70

Doggone Good Hot Dog 71

Bratwurst Roll, Sheboygan-Style 72

Italian Sausage Sandwich 74

Fajitas, Tacos, and Other Southwestern Classics 76

Texas Fajitas 78

Drunken Fajitas 82

Cumin-Rubbed Carne Asada 84

Chuck Steak Tacos 86

Chipotle Chicken Tacos 88

Santa Barbara Fish Tacos 90

Flame-Kissed Chile Rellenos 92

Sizzling Steaks, Chops, and Ribs 94

A Porterhouse from Heaven 96

Carpetbag Steak 98

Stephan Pyles' Texas Rib-Eye 99

Florentine T-Bone 102

Mustard-Rubbed Bison Steak 103

Pickapeppa-Marinated Flank Steak 104

Elk Backstrap Medallions with Purple Onions and Plum Sauce 106

Church-Picnic Pork Chops 109

Cuban-Style Pork Tenderloin 111

Pork Tenderloin Filled with Figs, Bacon, and Charred Onions 113

Dr Pepper's Baby Back Ribs 115

South Seas Baby Backs 118

Pomegranate Lamb Chops 120

Deviled Lamb Rib Chops 122

Chicken, Duck, and Quail 124

Bodacious Barbecued Chicken Breasts 126

Chicken Breasts Stuffed with Country Ham 129

Chicken Paillards with Hot Ginger Sauce 130

Orange-Chipotle Chicken Breasts 132

African Chicken 134

Chicken Thighs with Loads of Lemon and Garlic 136

Chicken under a Brick 138

Grilled Duck Breasts with Armagnac and Lavender Honey Glaze 140

Duck Jambalaya 142

Quail with Red-Eye Rub 144

Spit-Roasted Poultry and Meat 146

Herb-Roasted Rotisserie Chicken 148

St. Tropez Market Chickens with Dressing 150

Buttery Heritage Turkey 154

Spit-Roasted Turkey Breast 156

Leg of Lamb with Mint Julep Sauce 158

Rosemary-Scented Pork Loin 160

Pork Loin dl Pastor 162

Fired-Up Fish 164

Simple, Sumptuous Pompano 166

Basil-Scented Salmon 168

Planked Salmon 170

Summery Salmon Sandwich 172

A Steak-Lover's Tuna Steak 174

Dry-Rubbed Tuna Steaks 176

Salmon-Buttered Halibut Steaks 177

Swordfish Steaks with Tomatillo Vinaigrette 178

Tangerine-Teriyaki Halibut Fillets 180

Catfish with Snappy Tartar Sauce 182

Succulent Shellfish 184

Louisiana Barbecued Shrimp 186

Skewered Shrimp with Romesco Sauce 188

Seafood Paella with Allioli 190

Flame-Fired Calamari 193

Mimosa-Basted Lobster 194

Lobster BLT 196

Soft-Shell Crab Salad 198

Vegetable Main and Side Dishes 200

Summer Vegetable Platter 202

Grilled French Fries 205

Heartland Bounty Platter 206

Simply Superb Corn on the Cob 208

Grilled Onion Rings 210

Glistening Eggplant with Fresh Tomato Relish 212

Asparagus with Lemon-Bacon Vinaigrette 214

S'mores and More for Dessert 216

Hot Banana Split 218

Gooey Good S'mores 220

Pina Colada Pineapple Spears 221

Grilled Peaches with Gorgonzola 222

Honeyed Figs 223

Apple Wedges with Whiskey-Caramel Sauce 224

Kaleidoscope Fruit Kebobs 226

Crunchy Caramelized Pears 227

Measurement Equivalents 229

Index 231