Omaha Steaks: Let's Grill

Overview

The useful how-to section begins with a much-needed clarification of the cooking methods -- grilling, barbecuing, smoking, and others. Then it's on to the equipment: whether you're cooking on a gas, charcoal, electric, or rotisserie grill, Omaha Steaks: Let's Grill discusses what you should look for and what you should avoid. Accessories are demystified, safety issues are explained, the variety of fuels (lump charcoal, briquettes, woods) and how to use them are outlined. The authors also walk you through the ...
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2001 Hard cover Illustrated. New in new dust jacket. Clean and tight-unused copy-Excellent! ! Sewn binding. Cloth over boards. With dust jacket. 128 p. Contains: Illustrations. ... Audience: General/trade. Read more Show Less

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Overview

The useful how-to section begins with a much-needed clarification of the cooking methods -- grilling, barbecuing, smoking, and others. Then it's on to the equipment: whether you're cooking on a gas, charcoal, electric, or rotisserie grill, Omaha Steaks: Let's Grill discusses what you should look for and what you should avoid. Accessories are demystified, safety issues are explained, the variety of fuels (lump charcoal, briquettes, woods) and how to use them are outlined. The authors also walk you through the crucial steps of building, lighting, and maintaining the fire, cooking over it, and cleaning up. By the end of a few brief chapters, you'll know the hows and whys of every aspect of grilling.

Omaha Steaks: Let's Grill concludes with a chapter of essential advice on selecting, preparing, storing, and using grill-friendly ingredients, and appendixes that include at-a-glance charts of cooking times and internal food temperatures. Leave this book right next to the tongs, because you'll be reaching for this indispensable handbook of information and recipes all year long.

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Editorial Reviews

From Barnes & Noble
The Barnes & Noble Review
Grilling isn't just tasty, it's fun. You light a fire; you slap big, marinated meat on metal; you poke and turn. The sweetness of summer nights is nothing without a grill. And any food -- fish, fowl, or zucchini -- tastes better with those crispy cross-hatches on top.

In this book, grill experts John Harrisson and Frederick J. Simon share with us their favorite recipes for the open flame. They cover all the bases: beef, pork, lamb, seafood, chicken, veggies, and even fruit. With tips for beginners and exotic recipes for the initiated, Harrisson and Simon provide us with the essential ingredients of super grilling. (Jesse Gale)

Library Journal
With a lively design, lots of color photographs, and mouthwatering recipes, this little book is sure to appeal to backyard barbecuers. Omaha Steaks is well known for its high-quality mail-order beef, but the company has actually expanded way beyond that since the early days. The recipes in its latest cookbook are for all courses of a meal, from Grilled Sweet Corn Soup to Kashmiri Curry Chicken Wings to Alder-Grilled Salmon Steaks, even Figs from the Grill for dessert. For larger collections. Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9780609607763
  • Publisher: Crown Publishing Group
  • Publication date: 3/27/2001
  • Edition description: 1ST
  • Pages: 128
  • Product dimensions: 4.80 (w) x 9.80 (h) x 0.60 (d)

Table of Contents

Foreword 7
Preface 9
Introduction, History & Fundamentals 11
Where to Begin, Grills & Grilling Equipment 15
Where and Why, Location & Safety Issues 20
Firing Up the Grill, Fuel & Flavorings 24
Notes on Ingredients, Storage, & Handling 28
The Recipes 33
Soup
Grilled Sweet Corn Soup (That Bites!) 33
Charred Tomato & Garlic Soup with Balsamic Vinegar 34
Spiced Jack-o'-Lantern Soup with Green Apple Garnish 36
Grilled Portobello Mushroom-Sherry Soup 37
Beef
Mesquite-Grilled Porterhouse Steaks with Oregano-Tomato Butter & Grilled Garlic Mashed Potatoes 38
Spice-Rubbed Grilled Steak Sandwich with Brandied Caramelized Onions 39
Garlic & Chile-Stabbed T-Bone Steaks with Grilled Corn Relish 40
Grilled Peppered Filet Mignon with Brandy-Peppercorn Sauce 42
Merlot-Marinated Sirloin Steaks with Grilled Scallions & Peppers 44
Pecan-Crusted Boneless Strips with Chimayo Red Chile Sauce 45
Chipotle Grilled Filets with Black Bean-Roasted Mango Salsa 47
Jarlsberg Cheese, Bacon & Chile Burgers with Crispy Sweet Onions 48
Teriyaki Tenderloin Beef Kabobs with Sticky White Rice 49
Sweet-Rub Rib-Eye Steaks with Grilled Polenta Cremona-Style 50
Pork
Chile-Rubbed BBQ Hickory Pork Ribs with Down-Home BBQ Sauce 52
Spice & Herb-Brined Pork Filets with Wild Mushroom Orzo 53
Grilled Marinated Pork Medallions with Apricots & Golden Raisins 55
Citrus-Marinated Pork Loin with Mango-Chile Sauce 56
Hong Kong Pork Ribs with Spicy Hoisin-Ginger Glaze 59
Sweet-Rubbed Raspberry-Glazed Ribs with BBQ Beans 60
Grandma's Grilled Pork Sausage Patties with Grilled Tomatoes 61
Creole-Style Seasoned Pork with Honey-Mustard Grilled Peaches 62
Fresh Herb-Crusted Pork Chops with Roasted Green Chile-Apple Relish 64
Lamb
Citrus-Mint Marinated Boneless Leg of Lamb with Grilled Eggplant Salad 65
Aegean Island Souvlaki with Grilled Vegetable Couscous 66
Rosemary-Rubbed Lamb Chops with Tunisian-Style Harissa 68
Red Wine-Citrus Marinated Lamb Chops with Mark's Mango Chutney 69
Pine Nut-Crusted Rack of Lamb with Grilled Asparagus 71
Balsamic Vinegar & Port-Glazed Lamb with Grilled Skillet Cornbread 72
Chicken
"Amber Nectar" Drunken Chicken with Grilled Zucchini 73
Goat Cheese-Stuffed Chicken Breast with Blackened Tomatillo Sauce 74
Kashmiri Curried Chicken Wings with Minted Yogurt-Cucumber Dip 76
Cilantro-Garlic Marinated Chicken Breast with Avocado-Papaya Salsa 77
Lemongrass-Speared Grilled Chicken Satay with Thai Peanut Sauce 79
Worcestershire & Chile-Rubbed Whole Chicken with Herbed Potatoes 80
Home-Style Honey-Mustard Chicken with Grilled Garlicky Potatoes 82
Jim Coleman's Grilled Chicken Peppery Salad with Melon Salsa 83
Trelawny Parish Jamaican Jerk Chicken with Red Chile Grilled Corn 85
Seafood
Grilled Yellowfin Tuna with Ancho Chile-Orange Sauce 86
Alder-Grilled Salmon Steaks with Creamy Dill Sauce 87
Grilled Whole Red Snapper with Grilled Vegetables in Yellow Peppers 88
Seared Ginger-Soy Marinated Tuna with Soy-Mustard Sauce 90
Seared Mahimahi Sandwich, North-Shore Style 91
Grilled Zested Swordfish with Red Bell Pepper-Plum Tomato Sauce 93
Rum-Soused & Rum-Glazed Halibut with Tropical Fruit Salsa 94
Mesquite-Grilled Oysters with Bell Pepper Mignonette 97
Tequila-Marinated Grilled Shrimp and Pineapple Skewers with Papaya Relish 98
Grilled Rock Lobster Tails with Red Chile Butter Dipping Sauce 101
Orangey-Garlic Sea Scallops with Zesty Black Bean Sauce 102
Vegetables
Grilled Portobello Mushroom & Red Bell Pepper Sandwich with Spicy Aioli 103
Tomato & Shiitake Mushroom Grilled Pizza 104
Grilled Potato & Watercress Salad with Mint Vinaigrette 106
The Nouveau Grilled Cheese Sandwich with Red Bell Peppers 107
Stephan's Grilled Summer Vegetables with Lemon Zest Aioli 108
Dessert
Figs from the Grill with Ginger Ice Cream 109
Grilled Sweet Pears with Stilton & Port Sauce 110
Seared Finger Bananas with Creamy Cointreau Sabayon 112
Appendix A Basic Recipes 113
Grilled Garlic 113
Grilled Bell Peppers and Chiles 113
Pureed Chiles 114
Blanched Tomatoes 114
Appendix B Cooking Times 115
Appendix C Resources 119
Acknowledgments 121
Index 122
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