Monday, February 2, 2009

300 Big & Bold Barbecue & Grilling Recipes

Right now it’s hard to imagine warm weather and outdoor cooking. But sure as day follows night, spring will be here soon and with it the siren call of the backyard barbecue. This spring, Karen Adler and Judith Fertig, best-selling authors known nationally as The BBQ QueensTM, will launch their new cookbook, 300 BIG & BOLD BARBECUE & GRILLING RECIPES (Robert Rose Publishing; May 2009; softcover/$24.95; ISBN: 978-0-7788-0212-9).

This incredible collection of recipes for the barbecue and grill shares the best-kept barbecue secrets from around the world with bold flavors from an international pantry. Karen and Judith call it “global goes local – any barbecue or grilling technique in the world can be performed in your own backyard on your grill.” All recipes are easy to prepare and come with tips and advice for creating the perfect barbecue or grill experience. Topics include everything from grilling “alla Piastra” or “alla Brace,” to grilling foods wrapped in a banana leaf or paperbark to slow smoking.

Some of the culinary creations in the book include: Sicilian Grill-Roasted Chicken, Tequila and Chile Lamb Shanks on the Smoker, Mesquite-Grilled Bison Steak with Italian Parsley Pesto, Cuban-Style Suckling Pig, Vietnamese Grilled Beef Skewers in Pho, Venezuelan Pulled Beef and Black Beans, Lavender-Smoked Rack of Lamb and Kansas City Hickory-Smoked Brisket Flats.

And barbecue does not have to mean only meat. As we strive to eat healthier, we can enjoy more lean dishes that include fish, vegetables and fruit. Karen and Judith have included chapters devoted to fish and shellfish, as well fruits, salads and sandwiches with recipes such as Tapas-Grilled Bread with Serrano Ham and Manchego Cheese, Flamed-Seared Potato and Fennel Salad, Island Grilled Papaya with Fresh Lime, Leaf-Wrapped Barramundi on the Barbie, Planked and Pepper-Crusted Maple-Glazed Salmon, Wasabi-Grilled Scallops with Japanese Beans, Orange-Basted Shrimp on the Barbie, Hot or Cold Grilled Swordfish with Caper, Anchovy and Sun-Dried Tomato Relish, and Grill-Smoked Trout with Cilantro Gremolata.


George Erdosh said...

I am sitting here on the sunny deck in Northern California reading your wishful comments on barbecue as spring arrives. I hate to brag but temperature is above 60 and I grill outdoors almost year round. Sometimes I do it on a jerry-rigged wire rack that fits into the wood stove, after the fire burns down to hot embers. But it's not all silver lining here: we have a severe drought and fire danger in the summers is very bad...

Check out my latest (Nov/08). It’s already getting great reviews:

Tried and True Recipes from a Caterer’s Kitchen—Secrets of Making Great Foods

On Amazon, etc.

Judith Fertig said...

Thanks so much for reviewing a former Cincinnati girl's newest book! I grew up in Reading on goetta and cottage ham, but had to move to Kansas City to learn the secrets of slow smoking ribs over a combination of woods. But I still hanker for Aglamesi's and Graeter's ice cream, schnecken, and cheese coneys--but try to indulge when I'm back home. Our book will be in bookstores soon or you can order it from Yum!