Everyday Grilling

50 Recipes from Appetizers to Desserts

by Sur La Table

Price: $15.00
ISBN-13: 9781449400583
ISBN-10: 1449400582
Size: 6 1/2 x 6 1/2 in.
Page Count: 144 pages

““Everyday Grilling” has more than 40 color photographs, an intro that covers all the basic tools and techniques — including ways to add an even bigger punch of flavor to the grilled food — followed by recipes that are clearly written with directions for cooking on both a charcoal flame or gas grill. It’s divided into five categories — Appetizers, Salads and Sandwiches, Vegetables, Main Dishes, Desserts — so you can easily create a five-course menu. How about a starter of Planked Big Easy Shrimp, followed by Baby Greens with Grilled Figs, Blue Cheese and Walnuts? Then an entrée of Grilled Carrots with Fresh Thyme and Wood-Grilled Cowboy Ribeye with Chipotle Butter. And for dessert? Grilled Banana Split. Now that’s a menu sure to please any crowd.” ––Signon San Diego http://bit.ly/n3fGwm

“Here’s what’s hot in the world of grilling: A new book from Sur La Table called Everyday Grilling: 50 Recipes From Appetizers to Desserts. With twists on classic faves — such as grilled corn with chipotle butter and cilantro — we think there’s something for everyone in the family. In addition to grilled recipes for every course, there are tips for cooking on gas and charcoal grills, along with ideas about using specialty gadgets.” ––Star-Telegram.com http://bit.ly/l7YHS3

“Who can resist the succulent tastes and savory scents of fresh food cooked on a hot grill? Indeed. With the approaching warm weather, more and more family cooks are retreating to their patios and backyards to grill. This reader-friendly cookbook suggests that instead of grilling the main course, why not the whole meal. “Everyday Grilling” features 50 recipes that allow cooks to do just that. … The bottom line is that this book proves that there is nothing that can’t be grilled. The easy-to-follow recipes are certain to turn a good summer meal into a great one.” –The Tuscon Citizen http://bit.ly/mmwVR8

“This book is a great reference whether you are experienced with grilling or just starting out. It contains over 50 easy recipes that you can master and use to impress your friends and family. …The photos are beautifully illustrated and will make you hungry for more.” ––Night Owl Reviews http://bit.ly/gQKTNS

“Sur la Table has come out with the perfect little book to inspire you to dust that grill off and put it to good use. There’s a little bit of everything in this book; Appetizers, Salads and Sandwiches, Vegetables, Main Dishes, and even Desserts! The portable size makes the book perfect for toting to the cottage and even makes for a great host or hostess gift. … All in all we found this book to be very inspiring, and very tasty!” ––Living in the Kitchen with Puppies http://bit.ly/hrFNdo

“[Everyday Grilling] includes 50 recipes covering everything from appetizers to salads, sandwiches, vegetables, main dishes, and desserts, and there are some great grilling tips too. An enticing photo sits next to each recipe, and I was immediately drawn to the grilled mozzarella and anchovies in chard leaves, the grilled cauliflower steaks with tahini sauce, and the grilled eggplant cannelloni with ricotta. There’s a stir-grilled chicken, mushroom, and baby bok choy dish prepared in a grill wok, and plank grilling recipes for salmon, shrimp, and papaya. There’s even a grilled banana split for dessert.” ––Lisa is Cooking http://bit.ly/h1wDTp

Serves 8

Ingredients

Pound Cake
1 cup (2 sticks) unsalted butter, softened, plus more for preparing the pan
2 cups sifted unbleached all-purpose flour, plus more for preparing the pan
½ teaspoon kosher or sea salt
¼ teaspoon baking powder
1 ½ cups sugar
5 large eggs, at room temperature
1 tablespoon freshly grated lemon zest
1 tablespoon poppy seeds

Strawberry-Rhubarb Sauce
1 pint strawberries, cored and quartered lengthwise
½ pound rhubarb, trimmed and cut crosswise into ½-inch pieces
2 tablespoons fresh orange juice
6 to 8 tablespoons sugar

Vanilla ice cream

Many fans of pound cake know that toasting it heightens the cake’s buttery flavor. Grilling works the same magic, so when you have the grill going for a summer dinner, why not grill dessert, too? Be sure to brush the grill rack clean first.
1. To make the cake, preheat the oven to 325°F. Lightly grease a 9 by 5 by 3-inch loaf pan with butter. Coat the bottom and sides with flour and shake out the excess.

2. Sift together the flour, salt, and baking powder into a medium bowl.

3. In the bowl of a stand mixer fitted with the paddle, or in a large bowl with a handheld mixer, cream the butter on medium speed until smooth. Add the sugar gradually, beating constantly until the mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl once or twice, then beat in the lemon zest and poppy seeds. On low speed, add the dry ingredients gradually, beating just until blended. Transfer the batter to the prepared pan, spreading it evenly.

4. Bake until the cake is firm to the touch and beginning to pull away from the sides of the pan, about 1¼ hours. A cake tester inserted in the middle should come out clean. Cool the cake in the pan on a rack for 15 minutes, then invert onto a rack. Invert again so the top is up and finish cooling on the rack.

5. To make the strawberry-rhubarb sauce, put the berries, rhubarb, orange juice, and 6 tablespoons sugar in a medium saucepan. Set over moderate heat and heat, stirring until the sugar dissolves. Cover, adjust the heat to maintain a gentle simmer, and cook, stirring occasionally, until the fruit softens and forms a sauce, about 10 minutes. Keep a close eye on the saucepan, reducing the heat if the mixture threatens to bubble over. Cool slightly, then taste and add more sugar if desired. Transfer to a bowl, cover, and chill thoroughly.

6. Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high (375° to 400°F). Cut the ends off the cake, then cut the cake into 8 equal slices. Grill directly over the coals or gas flame, turning once, until lightly toasted on both sides, about 2 minutes per side.

7. Put about 1/3 cup of the sauce on each dessert plate. Top with a slice of toasted cake and a scoop of ice cream. Serve immediately.

Serves 4
Ingredients

Oyster Sauce
1 large clove garlic, minced
1 inch fresh ginger, grated
2 tablespoons chicken broth
1 tablespoon oyster sauce
1 ½ teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon Chinese rice wine or dry sherry
1 tablespoon peanut oil
1 pound boneless, skinless chicken breast or thigh, cut into 2-inch pieces
1 pound baby bok choy, cut in half lengthwise
8 ounces button mushrooms, sliced
½ fresh red chile, seeded and sliced
Steamed rice for serving

With steamed rice, this stir-grilled dish makes a wonderful meal. Stir-grilling involves marinating foods, then stirring them with wooden paddles or spoons as they cook in a grill wok to a caramelized finish.

1. To make the sauce, combine the garlic, ginger, chicken broth, oyster sauce, soy sauce, sesame oil, rice wine, and peanut oil in a large bowl. Add the chicken, bok choy, mushrooms, and chile and toss to blend. Cover and let marinate in the refrigerator for 30 minutes.

2. Prepare a very hot charcoal fire or preheat a gas grill to high (450° to 500°F). Oil the inside of a grill wok.

3. Place the grill wok on the grill grate. Add the chicken mixture to the grill wok. Cover the grill and let cook for 2 minutes. Stir the mixture with wooden paddles or a long-handled wooden spoon, cover, and cook again for 2 minutes. At 2-minute intervals, stir, cover, and cook for 10 more minutes or until the chicken is opaque and firm.

4. Transfer the stir-grilled food to a serving bowl. Serve atop steamed rice.

Inside this reader-friendly book are recipes for completely grilled and completely delicious meals. From bruschetta to banana split, Everyday Grilling proves there’s nothing you can’t grill, and alongside the easy-to-follow recipes are full-color photographs that are sure to make taste buds tingle.

Other flavorful features include:

• Instructions for cooking on gas and charcoal grills to help make your food turn out just right
• Tips on how to use specialty grill gadgets, such as woks and planks, and advice for using marinades, bastes, rubs, and sauces
• A recipe for everyone, including vegetarian dishes and desserts

With Everyday Grilling, the delectable delights of a grilled dish can be enjoyed at every meal, all year long.