Canadian Living: The Barbecue Collection: The Best Barbecue Recipes from Our Kitchen to Your Backyard

Overview

It's grilling season again! This year, Canadian Living is back with a second helping of its best-selling grilling bible, The Barbecue Collection. Updated with dozens of fresh, exciting new recipes and mouthwatering photos, it's guaranteed to please barbecue lovers from coast to coast.

Whether you like to grill sizzling laid-back fare, such as burgers and pizza, or spectacular special occasion dishes, such as roasts and oysters, this collection has the recipes you're craving. ...

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Overview

It's grilling season again! This year, Canadian Living is back with a second helping of its best-selling grilling bible, The Barbecue Collection. Updated with dozens of fresh, exciting new recipes and mouthwatering photos, it's guaranteed to please barbecue lovers from coast to coast.

Whether you like to grill sizzling laid-back fare, such as burgers and pizza, or spectacular special occasion dishes, such as roasts and oysters, this collection has the recipes you're craving. Packed with tips and advice from Canadian Living's food experts, each chapter focuses on a specific type of grilled food, offering dozens of delicious options.

Recipes are written with clarity in mind and use techniques and equipment that are familiar to home cooks. Cooks of all skill levels, from beginner to expert, will find recipes that will delight and challenge them. With 552 pages of reliable, Tested-Till-Perfect recipes, The Barbecue Collection is the perfect combination of taste and inspiration to keep you grilling year-round.

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Product Details

  • ISBN-13: 9780980992496
  • Publisher: Transcontinental Books
  • Publication date: 4/20/2010
  • Pages: 552
  • Product dimensions: 7.80 (w) x 9.90 (h) x 1.30 (d)

Meet the Author

Andrew Chase is contributing food editor of Canadian Living Magazine, where he has developed recipes for more than 10 years. He is also food editor of Homemakers magazine since 2004. A critically acclaimed chef in Toronto, he has authored several cookbooks, including the Asian Bistro Cookbook and The Blender Bible. He focuses his food interests on authentic and creative international cooking. A former sinologist, he has particular interest and expertise in Chinese and East Asian Cuisines.

The Canadian Living Test Kitchen combines the talents of Canada's top food specialists in the country's largest media test kitchen. these specialists research, develop, test and retest recipes to make your cooking life easier and more pleasurable.

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Read an Excerpt

Indian Hot Wings with Mint Dipping Sauce

Ingredients
1/4 cup (50 mL) coriander leaves, minced
2 tbsp (25 mL) curry paste
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) vegetable oil
1-1/2 tsp (7 mL) ground ginger
3/4 tsp (4 mL) turmeric
3/4 tsp (4 mL) ground coriander
1/4 tsp (1 mL) salt
2 lb (907 g) chicken wings, tips removed
Mint Dipping Sauce*

Preparation:

In large bowl, mix together fresh coriander, curry paste, lemon juice, oil, ginger, turmeric, ground coriander and salt.

Add chicken wings; toss to coat well. Cover and marinate in refrigerator for at least 2 hours or for up to 24 hours.

Arrange wings on rack on foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven for 20 minutes; turn and bake until juices run clear when chicken is pierced, about 15 minutes.

Broil wings, turning once, until crisp and browned, 1 to 2 minutes per side. Serve with Mint Dipping Sauce.

* Mint Dipping Sauce

Ingredients
1/3 cup (75 mL) Balkan-style plain yogurt
1/4 cup (50 mL) minced fresh mint, (or 1 tbsp/15 ml dried)
2 tsp (10 mL) lemon juice
1 tsp (5 mL) minced seeded jalapeño peppers
1/4 tsp (1 mL) ground cumin
1/4 tsp( 1 mL) pepper
1 pinch granulated sugar
1 pinch salt

Preparation:
In bowl, mix together yogurt, mint, lemon juice, jalapeño pepper, cumin, pepper, sugar and salt.

Caprese Pizza with Bacon

Pizza on the grill? Yes, you’ll be hooked, once you try our Caprese Pizza with Bacon. With a homemade basil pesto, fresh mozzarella and bacon, it’s a late summer masterpiece (when tomatoes and basil are at their peak).

Ingredients
6 slices bacon
4 oz (113 mL ) fresh mozzarella or bocconcini cheese
1 lb (454 g) white pizza dough
2 tsp (10 mL) extra-virgin olive oil
1/2 cup (125 mL) Basil Pesto for Pizza*
1 tomato, sliced into 1/4-inch(5mm)thick rounds
2 tbsp (25 mL) sliced fresh basil

Preparation:

Cut bacon slices in half. In skillet, cook bacon over medium heat until still slightly chewy, about 8 minutes. Transfer to paper towel–lined plate; set aside.

Drain and pat mozzarella dry; cut into 1/4-inch (5 mm) thick rounds. Arrange on separate paper towel–lined tray; pat dry.

On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.

Brush with oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.

Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.

Spread with pesto; top with tomato, bacon and cheese.

Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes. Sprinkle with basil.


* Basil Pesto for Pizza

Ingredients
1/4 cup (50 mL) pine nuts
2 cups (500 mL) packed fresh basil leaves
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) extra-virgin olive oil
1/2 cup (125 mL) grated Parmesan cheese
1 garlic clove, minced

Preparation:

In small dry skillet, toast pine nuts over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.

Add basil, salt and pepper; finely chop together. With motor running, add oil in thin steady stream until pureed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

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Table of Contents

Preface and Introduction

Chapter I: Brochettes, Kabobs and Satays
Chapter II: Hamburgers and Sandwiches
Chapter III: Sausages
Chapter IV: Steaks, Chops and Ribs
Chapter V: Roasts
Chapter VI: Fish and Seafood
Chapter VII: Poultry
Chapter VIII: Vegetables
Chapter IX: Pizzas
Chapter X: Sauces, Marinades, Rubs and Butters
Chapter XI: Favourite Barbecue Sides

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