All Fired Up!: Outdoor and Indoor Grilling

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This year-round cookbook will get you "all fired up" about grilling. Discover everything you need to know to get maximum 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 includes meats, poultry, fish, vegetables, and fruits, and provides thorough advice about the different methods of grilling them — direct, indirect, spit roasting and kebabs.

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Overview

This year-round cookbook will get you "all fired up" about grilling. Discover everything you need to know to get maximum 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 includes meats, poultry, fish, vegetables, and fruits, and provides thorough advice about the different methods of grilling them — direct, indirect, spit roasting and kebabs.

All Fired Up! has recipes such as Leg of Lamb with Port Wine sauce, Grilled Red Pepper and Herb Dip, and Flaming Blueberry Mango Crisp. It also covers appetizers and other starters, side dishes, marinades, rubs, sauces, and more desserts. You will also find suggested menus.

With over 150 recipes and illustrated with 60 beautifully vibrant photographs, All Fired Up! is designed to get people "fired up" about grilling, whether you're using a charcoal barbecue, one that's gas-fired, or indoors on your kitchen range.

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Editorial Reviews

Kitchener-Waterloo Record
Mouth-watering photos and ideas for barbecuing year round.
Chronicle Journal
A great cookbook for fans of grilling.
Okanagan Sunday - Kim and Darren Ansley
Comprehensive ... Most recipes are modern twists on timeless favorites ... Any grilling chef, from beginner to advanced, wondering what to cook this summer would do well to read All Fired Up!
Edible Prairie Journal
Still in print and still worth looking for.
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: 9781552092170
  • Publisher: Firefly Books, Limited
  • Publication date: 3/1/1998
  • Pages: 224
  • Product dimensions: 8.86 (w) x 9.66 (h) x 0.52 (d)

Meet the Author

Margaret Howard is a Registered Dietitian, a Professional Home Economist and a food and nutrition consultant. She has authored and co-authored over 14 cookbooks including four books in the Choice Menus series for people with diabetes as well as consulting on cookbooks for Hospital for Sick Children in Toronto.

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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 warm marinade. 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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