All Fired Up!: 250 Fresh and Flavorful Grilling Recipes

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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...

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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.

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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.
Good Times
The 275 recipes in this book will have you setting your sights higher than the usual burgers and hot dogs.
Okanagan Sunday
Any grilling chef, from beginner to advanced, wondering what to cook this summer would do well to read All Fired Up!
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Product Details

  • ISBN-13: 9781554075973
  • Publisher: Firefly Books, Limited
  • Publication date: 3/18/2010
  • Edition description: Second Edition, Revised and Expanded
  • Edition number: 2
  • Pages: 256
  • Product dimensions: 8.90 (w) x 9.90 (h) x 0.90 (d)

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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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

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Table of Contents


  1. Introduction to Grilling
  2. Appetizers and Other Starters
  3. Meats on the Grill
  4. Birds on the Grill
  5. Fish and Seafood on the Grill
  6. Kebab Grilling
  7. Spit Roasting
  8. Vibrant Vegetable Grilling
  9. All Those Extras
  10. Marinades, Rubs, Pastes, Bastes and Sauces
  11. Indoor Grilling
  12. Sweet Endings


    Acknowledgments

    Index

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Preface


Opening section from "Introduction To Grilling"


This book is designed to get people "fired up" about grilling. It tells all you really need to know to get fun and satisfaction from your barbecue grill, whether it's charcoal or gas-fired, outdoors on your deck or indoors on your kitchen range. The book deals with meats, poultry, fish and vegetables and the different methods of grilling them -- direct, indirect, spit roasting and kebabs. It also covers all the elements that complete the meal -- appetizers and other starters, side dishes, marinades, bastes, rubs, pastes, sauces and desserts. In this book, you will find all the ingredients for a complete grilled meal, including suggested menus.

What is grilling, and how does it differ from barbecuing? Although often used interchangeably, these two terms are quite opposite. Grilling uses high temperatures for fast cooking. Barbecuing uses low temperatures for slow cooking. True barbecuing is done with a fire of various kinds of wood in the same enclosure but a distance away from the food. The fire imparts a rich, smoky flavor to the food. Barbecuing is a much slower process than grilling, and requires greater patience. Few of us have the time in our busy lives to wait out the long cooking times of a true barbecue. Nor do we possess the necessary equipment.

This book is about grilling, and the terms grilling and grill are used throughout. However, many recipes do use indirect grilling -- a method that removes the food from close contact with the heat source for a longer cooking period. It's not barbecue, but it's a delicious compromise.

Why do we grill? Perhaps we are led by some primeval instinct.No one knows exactly when people first started cooking food over a fire, but it was certainly several millennia ahead of the microwave oven. Some scholars date the practice back 100,000 years, when our ancestors first discovered that meat placed over hot embers became tender and released its natural juices. A more likely answer is that grilling is a lot of fun. It moves meal preparation out of the sometimes humdrum drudgery of the kitchen to a more festive outdoor setting of the backyard with family and friends. Grilling often shifts the cooking responsibility from mom to dad to the delight of both parties. Grilling implies a more casual approach to both meal preparation and dining. And of course, food cooked on an outdoor grill tastes good anytime of the year. The grill imparts a taste to food that no other cooking method quite duplicates. That's why many of us grill all year round.

Read More Show Less

Introduction

Opening section from "Introduction To Grilling"

This book is designed to get people "fired up" about grilling. It tells all you really need to know to get fun and satisfaction from your barbecue grill, whether it's charcoal or gas-fired, outdoors on your deck or indoors on your kitchen range. The book deals with meats, poultry, fish and vegetables and the different methods of grilling them -- direct, indirect, spit roasting and kebabs. It also covers all the elements that complete the meal -- appetizers and other starters, side dishes, marinades, bastes, rubs, pastes, sauces and desserts. In this book, you will find all the ingredients for a complete grilled meal, including suggested menus.

What is grilling, and how does it differ from barbecuing? Although often used interchangeably, these two terms are quite opposite. Grilling uses high temperatures for fast cooking. Barbecuing uses low temperatures for slow cooking. True barbecuing is done with a fire of various kinds of wood in the same enclosure but a distance away from the food. The fire imparts a rich, smoky flavor to the food. Barbecuing is a much slower process than grilling, and requires greater patience. Few of us have the time in our busy lives to wait out the long cooking times of a true barbecue. Nor do we possess the necessary equipment.

This book is about grilling, and the terms grilling and grill are used throughout. However, many recipes do use indirect grilling -- a method that removes the food from close contact with the heat source for a longer cooking period. It's not barbecue, but it's a delicious compromise.

Why do we grill? Perhaps we are led by someprimeval instinct. No one knows exactly when people first started cooking food over a fire, but it was certainly several millennia ahead of the microwave oven. Some scholars date the practice back 100,000 years, when our ancestors first discovered that meat placed over hot embers became tender and released its natural juices. A more likely answer is that grilling is a lot of fun. It moves meal preparation out of the sometimes humdrum drudgery of the kitchen to a more festive outdoor setting of the backyard with family and friends. Grilling often shifts the cooking responsibility from mom to dad to the delight of both parties. Grilling implies a more casual approach to both meal preparation and dining. And of course, food cooked on an outdoor grill tastes good anytime of the year. The grill imparts a taste to food that no other cooking method quite duplicates. That's why many of us grill all year round.

 

Read More Show Less

Recipe

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 milk2 tbsp (25 mL) lime juice1 tsp (5 mL) grated lime peel3 cloves garlic, minced1 green onion, finely chopped1 tsp (5 mL) coriander seeds, crushed1/2 tsp (2 mL) each: ground cumin and paprika1/4 tsp (1 mL) each: salt and freshly ground pepper1/8 tsp (0.5 mL) hot pepper sauce

Chicken and Mango

4 boneless, skinless chicken breast halves1 tbsp (15 mL) liquid honey1 large mango, peeled and cubedToasted 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 warm marinade. Remove chicken and mango from skewers and sprinkle with sesame seeds.

Makes 4servings

Suggested Menu:
Fluffy rice and Grilled Asparagus (page 168) drizzled with Mint Vinaigrette makes a refreshing accompaniment for this entre.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
Read More Show Less

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