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All Fired Up!: Outdoor and Indoor Grilling
     

All Fired Up!: Outdoor and Indoor Grilling

by Margaret Howard, Margaret Howard
 

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

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.

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!

Product Details

ISBN-13:
9781552092170
Publisher:
Firefly Books, Limited
Publication date:
03/01/1998
Pages:
224
Product dimensions:
9.00(w) x 10.00(h) x (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 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


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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