Tuesday, August 25, 2009

300 Big & Bold Barbecue & Grilling Recipes

If you follow my blogs, you know I love grilling. I find it a very healthful way to cook.

If you follow my blogs, you also know I've been whining a lot about not having a BBQ here in Halifax...condo living with no balcony, no terrace, no patio, no porch...in a word, no barbecue.

So, you must be thinking...why would she continue to get barbecue books?

Masochistic...possibly. But I do have a couple of great indoor tools...my Cuisinart GR-4 Griddler and my 10-Inch Cast-Iron Square Grill Pan .

And I do want to share great grilling recipes with my equally BBQ-challenged blogging friends.

There are tons of recipes in this book that are so adaptable to indoor cooking, you won't even think twice before trying them. And remember, you can also use your broiler to grill tasty meats, vegetables, breads....whatever, even if you don't have a grill pan. Just place a cake rack over a rimmed baking sheet lined with foil (for easy clean up), place the top oven rack closer to the broiler element at the top of the oven and you're ready to go.

I have lots or recipes earmarked - there are 36 rubs and sauce recipes alone..wasabi vinaigrette, soy-ginger marinade, Provencal flavoring paste (I think that's up very soon to be used on the Grilled Salmon Nicoise Salad), glazes, butters and how about a Bloody Mary Salsa...not your cup of tea (pardon the pun), then how about a golden papaya or pineapple mandarin salsa instead?

Being a rib fanatic, I'll be experimenting with Florentine style ribs with lots of garlic and fresh rosemary for a dry rib, and a honey-basted Asian style for sticky, finger licking options.

You vegetarians out there are lucky too. The Argentinean Grilled Vegetable Platter with Chimichurri sounds awesome, as does the Vegetable Kebabs with Za'atar.

And now that I've got your undivided attention....

Just to show how versatile this book is... The recipe calls for huge shrimp and would be perfect as appetizers, "cocktail party" food, grilled individually or on pre-soaked skewers with the sauce on the side for dipping, or as a main course served with a zesty salad...

I had an entire box of fusilli cooked and ready for the effects of Hurricane Bill...which never really impacted us, fortunately (pasta is a perfect base for salads when there's no power)...but I digress. Instead of discarding the marinade, I boiled it for a few minutes and then tossed the hot pasta with it, topped it with shrimp and a dollop of the sauce, which was so good, I added more and frankly, could just eat the sauce with a spoon!

Bottom line...300 Big & Bold Barbecue & Grilling Recipes is a fantastic book - with or without a BBQ.

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