All Fired Up!: 250 Fresh and Flavorful Grilling Recipes
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All Fired Up!: 250 Fresh and Flavorful Grilling Recipes

by Margaret Howard
     
 

A terrific collection of fresh and flavorful grilling recipes, plus dozens of tips to make memorable meals.

Grilling is the perfect way to create tasty dishes for the whole family, which will satisfy even the pickiest palates. And grilling indoors is quick and healthy, reducing the amount of fat in foods. In this newly expanded and revised edition,

Overview

A terrific collection of fresh and flavorful grilling recipes, plus dozens of tips to make memorable meals.

Grilling is the perfect way to create tasty dishes for the whole family, which will satisfy even the pickiest palates. And grilling indoors is quick and healthy, reducing the amount of fat in foods. In this newly expanded and revised edition, home economist and registered dietitian Margaret Howard shares 275 time-tested recipes for grilled food and accompaniments.

Here is just a small sampling of the range of recipes:

  • Meats, such as spicy peppered sirloin steak, southern-style pulled pork, Moroccan turkey burgers, rosemary-grilled chicken breasts, spit-roasted leg of lamb
  • Fish and seafood dishes, such as ginger-sesame salmon steaks, scallops and shrimp
  • Vegetarian options, such as grilled Mediterranean vegetables,
    spicy tofu satay
  • Accompaniments, such as blond barbecue sauce, island salsa, creamy buttermilk dressing
  • Desserts, such as grilled fresh pineapple, flaming blueberry mango crisp

    Special icons highlight vegetarian, quick to prep and spicy dishes. There are also menu suggestions and easy-to-adapt variations for perfect single dishes, complete meals or all-out banquets.

    With up-to-date information on equipment, safety and health concerns and hundreds of great cooking tips, All Fired Up! is a comprehensive reference for any outdoor -- and indoor -- home chef.

  • Editorial Reviews

    Canadian Health & Lifestyle
    It's easier than ever to enjoy an entire meal from the barbecue. This year-round cookbook by Registered Dietitian, Margaret Howard, reveals best grilling secrets to get maximum fun and culinary power from the grill. From wild game meats and vegetables to appetizers and fruits, get advice on creative grilling methods and suggested menus.
    Ottawa Citizen - Julian Armstrong
    It's an expansion and revision of her 1998 book and covers everything you need to know about this cooking method, indoors or outside. Charts cover indirect and direct grilling times and temperatures, wines are suggested with most recipes, both indoor and outdoor methods are included with many dishes, and concise equipment tips are offered. Colour photographs liven up the book.
    Style at Home.com
    Packed with drool-worthy grilling ideas, this hefty tome is sure to get you fired up for al fresco dining!
    Good Times
    The 275 recipes in this book will have you setting your sights higher than the usual burgers and hot dogs.
    Cookbook Digest - Kristy Terry
    There are enough recipes to keep you busy until next summer. Ten chapters capture everything from appetizers to burgers to fish to desserts. Beautiful photographs give you an idea of the reward of your efforts and suggested menu boxes help you fill in the blanks. Many of the recipes have an international flair...but that's what takes this book one step further than many other run-of-the-mill grilling books.
    Waterloo/Durham Record - Liz Monteiro
    This book on grilling will make you want to get the barbecue out again -- even if it's below zero outside.
    Okanagan Sunday
    Any grilling chef, from beginner to advanced, wondering what to cook this summer would do well to read All Fired Up!

    Product Details

    ISBN-13:
    9781554075973
    Publisher:
    Firefly Books, Limited
    Publication date:
    03/18/2010
    Edition description:
    Second Edition, Revised and Expanded
    Pages:
    256
    Product dimensions:
    8.90(w) x 9.90(h) x 0.90(d)

    Related Subjects

    Read an Excerpt

    Direct Grilling

    Polynesian Chicken Mango Kebabs


    Bold herbs and spices teamed with lime and coconut milk make a satisfying marinade for chicken. If you have time, let the chicken marinate overnight.

    Lime-Coconut Marinade


    1/2 cup (125 mL) coconut milk
    2 tbsp (25 mL) lime juice
    1 tsp (5 mL) grated lime peel
    3 cloves garlic, minced
    1 green onion, finely chopped
    1 tsp (5 mL) coriander seeds, crushed
    1/2 tsp (2 mL) each: ground cumin and paprika
    1/4 tsp (1 mL) each: salt and freshly ground pepper
    1/8 tsp (0.5 mL) hot pepper sauce

    Chicken and Mango


    4 boneless, skinless chicken breast halves
    1 tbsp (15 mL) liquid honey
    1 large mango, peeled and cubed
    Toasted sesame seeds

      1. For marinade: In bowl, combine coconut milk, lime juice and peel, garlic, onion, coriander, cumin, paprika, salt, pepper and pepper sauce.


      2. Cut chicken into 1-inch (2.5 cm) cubes. Place in shallow nonreactive dish or resealable plastic bag. Pour marinade over chicken, cover and refridgerate for 2 to 4 hours or overnight.


      3. Remove chicken from marinade; reserve marinade. Place marinade in small saucepan, stir in honey and bring to a boil. Reduce heat and simmer for 5 minutes; keep warm.


      4. Preheat grill on medium-high. Thread chicken cubes and mango alternately onto 4 metal or soaked wooden skewers. Place kebabs on oiled grill rack. Close lid and cook for about 10 minutes or until browned and chicken is no longer pink inside; turn three times, brushing with warmmarinade. Remove chicken and mango from skewers and sprinkle with sesame seeds.


    Makes 4 servings


    Suggested Menu:

    Fluffy rice and Grilled Asparagus (page 168) drizzled with Mint Vinaigrette makes a refreshing accompaniment for this entrée.


    Mint Vinaigrette:

    Combine 1 tbsp (15 mL) water, 1 tbsp (15 mL) olive oil, 2 tsp (10 mL) rice vinegar and 1 tsp (5 mL) minced fresh mint leaves

    Meet the Author

    Margaret Howard is a recipe developer and cookbook author. Two of her other titles are The Complete Book of Small Batch Preserving and 250 Best 4-Ingredient Recipes.

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