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Fish & Shellfish, Grilled & Smoked: 300 Flavor-Filled Recipes, Plus Really Good Sauces, Marinades, Rubs, and Sides

Overview

Barbecue and grilling pros Karen Adler and Judith Fertig offer 300 varied recipes for grilling and smoking nearly every variety of fish and shellfish, from amberjack to whitefish. Recipes, which include apple cider-smoked trout with horseradish cream and fresh corn and smoked clam cakes with ancho chile sauce, are supplemented by information-packed tips and guidance, such as an overview of different oyster varieties in North America and guidelines for healthy grilling and smoking. Chapters on marinades, rubs, ...

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Fish & Shellfish, Grilled & Smoked: 300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous M

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Overview

Barbecue and grilling pros Karen Adler and Judith Fertig offer 300 varied recipes for grilling and smoking nearly every variety of fish and shellfish, from amberjack to whitefish. Recipes, which include apple cider-smoked trout with horseradish cream and fresh corn and smoked clam cakes with ancho chile sauce, are supplemented by information-packed tips and guidance, such as an overview of different oyster varieties in North America and guidelines for healthy grilling and smoking. Chapters on marinades, rubs, sauces, and side dishes help readers build sumptuous, complete meals.

Recipes include:
Grilled Tuna with Fresh Peach and Onion Relish
Salmon with Tunisian Spiced Vegetables
Teriyaki Stir-Grilled Mahimahi
Tequila-Lime Grilled Shrimp
Latin Lover’s Grilled Baby Squid
Balsamic Smoked Haddock
Apple Cider-Smoked Trout with Horseradish Cream
Fresh Corn and Smoked Clam Cake with Ancho Chili Sauce
Smoked Scallops with Citrus Vinaigrette
Orange and Red Onion Salad
Parmesan-Crusted Tomatoes

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Editorial Reviews

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

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.
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Product Details

  • ISBN-13: 9781558321816
  • Publisher: Harvard Common Press, The
  • Publication date: 4/10/2012
  • Pages: 416
  • Sales rank: 675,785
  • Product dimensions: 7.25 (w) x 9.13 (h) x 1.18 (d)

Meet the Author

The BBQ Queens have created more than 350 delectable, doable recipes for grilled, smoked, barbecued, planked, stir-grilled, and rotisserie-cooked food in The BBQ Queens’ Big Book of Barbecue. Adler and Fertig cover every step of a meal: shopping lists and tips for easy ingredient preparation, how to keep the mess and the cooking time to a minimum when possible so that weeknight dinners are a breeze, and how to grill extra food in order to have great leftovers for meals throughout the week. They lay the groundwork for expert grilling and smoking with clear explanations of basic techniques, then they encourage backyard cooks to branch out and experiment with new versions or flavors. Special sections and photographs throughout highlight the adventures of and recipes from Grill Gals and BBQ Babes—women from all over the country and all walks of life who grill and smoke and want to spread the love.

Don’t let the tiaras fool you, Adler and Fertig are as serious about the art of barbecue as they are about having a royally good time. The BBQ Queens’ Big Book of Barbecue takes a fresh look at the power of outdoor cooking, harnessing it to create practical, delicious meals with a relaxed attitude.

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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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