Fish & Shellfish, Grilled & Smoked

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300 foolproof recipes for everything from Amberjack to Whitefish, plus really good rubs, marvelous marinades, sassy sauces, and sumptuous sides.

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Overview

300 foolproof recipes for everything from Amberjack to Whitefish, plus really good rubs, marvelous marinades, sassy sauces, and sumptuous sides.

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Editorial Reviews

Library Journal
Adler (Best Little Grilling Cookbook) and Fertig (Prairie Home Cooking), coauthors of an earlier grilling and smoking cookbook, live in Kansas City, MO, which they describe as the "melting pot of barbecue." Here they offer dozens of recipes inspired by a wide range of cuisines, from Cider-Marinated Boston Bluefish to Grilled Seafood Paella to Smoked Asian Leaf-Wrapped Snapper. There's also a large section devoted to "Everything Else You Need": rubs and marinades, salsas and relishes, and side dishes. The grilling recipes outnumber the smoking ones, and indeed most backyard cooks are more likely to turn to the former first, but the easy, varied recipes for using a smoker as well as the focus on fish and shellfish help set this book apart from the myriad others on outdoor cookery. For most collections. Copyright 2002 Cahners Business Information.
From the Publisher
"Cort Sinnes reigns!"

—Karen Adler and Judith Fertig, authors of 25 Essentials: Techniques for Planking and 25 Essentials: Techniques for Grilling Fish

"A master of backyard cooking"

—James McNair, author of James McNair

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Product Details

  • ISBN-13: 9781558321809
  • Publisher: Harvard Common Press, The
  • Publication date: 4/1/2002
  • Pages: 416
  • Product dimensions: 7.25 (w) x 9.13 (h) x 1.43 (d)

Meet the Author

Judith M. Fertig is a bestselling and award-winning cookbook author. She lives in Shawnee Mission, Kansas, where she develops recipes that celebrate the rich culinary traditions of the Heartland. A recognized authority on regional Midwestern cuisine and an experienced cookbook author and food writer, she has studied at the Cordon Bleu in London and La Varenne in Paris. Prairie Home Breads follows Fertig's definitive Prairie Home Cooking, a collection of recipes inspired by the abundant produce of the Midwestern states, including wild and heirloom fruits and vegetables, game, grains, and beef. The bestselling Prairie Home Cooking was a 1999 nominee for both the IACP Cookbook Award and the James Beard Book Award. Fertig is also the author of the award-winning Pure Prairie: Farm Fresh and Wildly Delicious Foods from the Prairie, as well as several books on barbeque with coauthor Karen Adler. In addition to these cookbooks, Fertig wrote the Great Plains chapter of the American version of Culinaria, a two-volume book on American culinary traditions. She is a contributor to numerous distinguished magazines and newspapers, including the New York Times, the London Sunday Times, the San Francisco Chronicle, Saveur, Santé, Country Living, and Country Home. Fertig was inspired to write the Prairie Home cookbooks while living in London. Although she had lived and traveled all over the Midwest, living abroad gave her a new perspective, revealing the Midwest as a region of culinary innovation, cultural diversity, and fresh and varied native foods and produce. Looking at this familiar region from a new perspective allowed Fertig to capture the honest wholesomeness of Midwestern cuisine in her cookbooks. To write Prairie Home Breads, Fertig visited Old World artisanal bakeries, farmhouse kitchens, rural church suppers, community bake sales, bustling urban ethnic bakeries, farmer's markets, and home kitchens throughout the Midwest. Fertig shares her considerable culinary expertise and her appreciation of the Midwestern kitchen in cooking classes and seminars and as a restaurant consultant.

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Table of Contents

Starters

1 Asparagus Wrapped in Provolone and Prosciutto: Wrapping and Grilling Vegetables

2 Classic Bruschetta: Grilling Bread

3 Grilled Quesadillas: Grilling Flatbread

4 Shrimp with Basil and Prosciutto: Wrapping and Grilling Shellfish

5 Mussels Bordelaise: Foil-Packet Grilling

6 Three Satays: Grilling Kabobs

Seafood and Poultry

7 Tuna Steaks with Green Olive Sauce: Grilling Firm Fish

8 Tunisian Tilapia in Pita: Grilling Delicate Fish

9 Grilled Sea Scallops with Bay Leaves: Grilling Shellfish

10 Chicken Breasts with Chevre and Yellow Pepper Puree: Grilling Boneless Poultry

11 Thunder Thighs: Grilling Bone-In Poultry

12 Quartered Duckling with Fig and Green Olive Sauce: Grilling Duck

Meat

13 Red Rooster Flank Steak: Grilling with a Marinade

14 Steak with Salsa Verde: Grilling Thick Boneless Steaks

15 Porterhouse for Two with Cambozola Butter: Grilling Thick Bone-In Steaks

16 Barbecued Country-Style Pork Ribs: Grilling Ribs

17 Pork Loin with Dijon Mascarpone: Grilling Loin Roasts

18 Marsha's Miracle Butterflied Leg of Lamb: Marinating and Grilling Large Cuts of Meat

Vegetables

19 Grilled Zucchini with Herbs: Grilling Sliced Vegetables

20 Garlicky Grilled Tomatoes: Grilling Delicate Vegetables

21 Grilled Whole Escarole: Grilling Leafy Vegetables

22 Simple Grilled Potato Wedges: Grilling Hard Vegetables

23 Grilled Whole Eggplant: Grilling Whole Vegetables

Desserts

24 Caramelized Fruit Kabobs: Grilling Fruit

25 Dessert Bruschetta with Cheese and Honey: Grilling Bread and Cheese

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