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365 Great Barbecue and Grilling Recipes

Overview

Light Your Fire

If you love to barbecue but would like to add a little flair to your repertoire, zest to your sauce and spice to your life, then this cookbook is for you. Here is a different, tasty grilling recipe for, quite literally, each day of the year.

Start with such unusual grilled appetizers as "Ginger Beef Bites" or "Chicken Sate with Peanut Sauce"; build a great meal around such easy-to-prepare meats and poultry as " Herbed Flank ...

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1990 Hardcover New with no dust jacket 0060162244. BRAND NEW! Ships immediately with free tracking. Not ex-lib. Not a remainder.; 8vo 8"-9" tall; 214 pages.

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Overview

Light Your Fire

If you love to barbecue but would like to add a little flair to your repertoire, zest to your sauce and spice to your life, then this cookbook is for you. Here is a different, tasty grilling recipe for, quite literally, each day of the year.

Start with such unusual grilled appetizers as "Ginger Beef Bites" or "Chicken Sate with Peanut Sauce"; build a great meal around such easy-to-prepare meats and poultry as " Herbed Flank Steak with Dijon Mustard" and "Parslied Chicken with Garlic" or eat lighter with such seafood as "Shellfish Brochettes Hawaiian" or "Teriyaki Salmon Steak." There's even a special section of "grilled" salads, such as "Grilled Salad Nicoise" and "Grilled Chicken and Zucchini Salad with Mint"; and great vegetable accompaniments, such as "Grilled Ratatouille" and "Corn on the Cob with Chile Butter. "

Experiment with marinades and spicy rubs. Try a variety of barbecue sauces. Throw a real New England clambake or a Texas barbecue. Whether barbecuing for a crowd, making something quick for the kids or preparing an elegant dinner, give a special twist to everything you grill with 365 Great Barbecue & Grilling Recipes.

Unusual grilled appetizers, main course meats and poultry, vegetable accompaniments, and even "grilled" salads.

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Product Details

  • ISBN-13: 9780060162245
  • Publisher: HarperCollins Publishers
  • Publication date: 4/28/1990
  • Series: 365 Ways Ser.
  • Pages: 112

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Turkey Kebabs with Honey-Mustard Sauce

Prep: 15 minutes Marinate: 2 hours Cook: 15 minutes Serves: 4

Overcooking delicate turkey breast meat will make it dry, so be sure to remove these kebabs from the grill while the turkey is still juicy.

1 1/2 pounds skinless, boneless turkey breast 1/3 cup olive oil 1/2 cup dry white wine 2 large garlic doves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Honey-Mustard Sauce (recipe follows)

Rinse turkey under cold running water and pat dry. Cut into 11/2- to 2-inch cubes and place in a medium bowl. Add olive oil, wine, garlic, salt, and pepper; toss until well mixed. Cover with plastic wrap and marinate 2 to 4 hours at room temperature, or overnight in refrigerator.

Prepare a hot fire. Thread turkey pieces closely together on long metal skewers. Place on an oiled grill set 4 to 6 inches from coals and grill, turning and moving skewers occasionally, until just barely cooked, about 10 minutes. Turn again and brush with some Honey-Mustard Sauce. Grill until kebabs are browned outside and just cooked through, about 5 minutes longer. Transfer kebabs to a platter and pour on remaining sauce before serving.

Honey-Mustard Sauce

1 cup heavy cream
3 tablespoons dry white wine
1 tablespoon honey
1 tablespoon coarse-grained mustard

In a medium saucepan, boil cream over medium-high heat on stove until it is reduced by half, about 6 to 8 minutes.

Stir in wine, honey, and mustard. Cook just until heated through, about 1 minute. Remove from heat. (This sauce can be prepared up to 2 days ahead andrefrigerated, covered. Reheat on stove or side of grill before using.)

Grilled Tomato and Mozzarella Salad

Prep: 5 minutes Cook. 4 minutes Serves: 4

This salad is best made with ripe summer tomatoes.

2 large beefsteak tomatoes, thickly sliced
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/4 pound mozzarella cheese, thinly sliced
1/4 cup finely chopped fresh basil or parsley

Prepare a medium-hot fire. Season tomatoes with salt and pepper. Brush 1 side of each slice with olive oil. Set tomatoes oiled side down on an oiled grill and cook without turning for about 2 minutes, until very lightly browned. Brush lightly with olive oil and turn carefully with a wide metal spatula. Place a piece of mozzarella on top of each tomato slice and grill, covered, until cheese just begins to melt and tomatoes are softened but still hold their shape, about 2 minutes longer.

Transfer cheese-topped tomato slices to a platter. Sprinkle basil over tomatoes and drizzle on remaining olive oil.

365 Great Barbecue and Grilling Recipes. Copyright © by Lonnie Gandara. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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