Mr. Food Grills It All in a Snap

Overview

Mr. Foods It All in a Snap

Grilling is easy! Grilling is fun! And who doesn't go for those great cooked-outdoors tastes?! Did you know that you can cook an entire meal on your grill? Well, you can! From fun Munchies on the Grill, like Hot 'n' Spicy Nut Snacks and Cheesy Burger Bites, to main courses that go Beyond Basic Burgers and Charbroiled Chicken Champions, go From Garden to Grill. Also included are recipes for making Mouth-Watering Meats, Sizzling Seafood, and Hot Diggity ...

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Overview

Mr. Foods It All in a Snap

Grilling is easy! Grilling is fun! And who doesn't go for those great cooked-outdoors tastes?! Did you know that you can cook an entire meal on your grill? Well, you can! From fun Munchies on the Grill, like Hot 'n' Spicy Nut Snacks and Cheesy Burger Bites, to main courses that go Beyond Basic Burgers and Charbroiled Chicken Champions, go From Garden to Grill. Also included are recipes for making Mouth-Watering Meats, Sizzling Seafood, and Hot Diggity Dogs and Sausage, Too. So, why not start your day with Striped Maple Sausage and end it with Chocolate-Stuffed Bananas, Waffle Sundaes, or other Sweet Endings, all made right on your grill?! And that's not all! There are tips on selecting grills, lighting a barbecue, and grilling safety. So, the next time you're looking for a fun, quick meal or a new idea for your picnic or tailgate party, let your grill come to the rescue. In a "snap" you'll be hearing cheers of "OOH it's so GOOD!! "

Art Ginsburg has been appearing as Mr. Food for more than fifteen years, and his show is now the largest food news insert segment in the nation, seen in more than three hundred cities. A native of Troy, New York, he now resides in South Florida, where he produces his syndicated television show.

Author Biography: Art Ginsburg has been appearing as Mr. Food for more than fifteen years, and his show is the largest food news insert in the nation, seen in more than four hundred cities. He has sold almost two million of his Mr. Food cookbooks. A native of Troy, New York, he now resides in South Florida, where he produces his syndicated television show.

Not only is this book chocked full of great recipes, it also includes tips on making the perfect barbeque fire, grilling safety, and selecting equipment and accessories. From Tropical Seafood Kebabs and Japanese Steak to Individual Spicy Apple Pies, Mr. Food shows readers how to grill it all!

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Product Details

  • ISBN-13: 9780688137113
  • Publisher: HarperCollins Publishers
  • Publication date: 7/28/1995
  • Edition number: 1
  • Pages: 166
  • Product dimensions: 6.40 (w) x 9.59 (h) x 0.73 (d)

Read an Excerpt

Ratatouille Chicken Kebabs

4 to 6 servings

What a combination-juicy medallions of chicken skewered with eggplant and onions ... Mmm mmm!

8 wooden or metal skewers
4 boneless, skinless chicken breast halves (about 1 pound),
cut into 1 1/2-inch chunks
I medium-sized eggplant, skin on, cut into 1-inch chunks
1 medium-sized onion, cut into 1-inch chunks
3/4 cup Italian dressing
1 cup spaghetti sauce, warmed

If using wooden skewers, soak them in water for 15 to 20 minutes. Preheat the grill to medium-high heat. Then thread the chicken, eggplant, and onion alternately on each skewer. (Be sure to pierce the skin of the eggplant with the skewers so it won't fall apart.) Baste each kebab completely with the Italian dressing. Grill for 7 to 9 minutes, until the chicken is cooked through and no pink remains, turning the kebabs over halfway through the grilling. Discard any leftover marinade. Remove the kebabs to a serving platter and top with the warmed spaghetti sauce.

NOTE: If you want to baste the kebabs with the dressing while cooking, be careful of flare-ups from the oil in the dressing.


Grilled Red Snapper

4 servings

Some people avoid cooking fish because they think it's "too much work." Well, not anymore! In fact; it's even better cooked on the grill 'cause this way, there's no odor in the kitchen!

1 tablespoon curry powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
4 red snapper fillets (about 6 ounces each)
1/4 cup vegetableoil

Preheat the grill to medium-high heat. In a small bowl, combine the curry powder, cumin, salt, pepper, and garlic powder; mix well. Rinse the fish with cold water and pat dry with a paper towel. Rub a tablespoon of the oil on each piece of fish, then rub the spice mixture into both sides of the fish, coating it evenly. Place the fish in a hinged grill basket that has been coated with nonstick vegetable cooking spray. Grill the fish for 7 to 9 minutes, or until cooked through and firm to the touch, turning the basket over once during cooking.

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