Stonewall Kitchen Grilling
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| Author | : Jonathan King |
| Publisher | : Chronicle Books |
| Total Pages | : 0 |
| Release | : 2010-03-31 |
| Genre | : Cooking |
| ISBN | : 9780811868709 |
Try something new and different on the grill with 50 of Stonewall Kitchen's favorite recipes for grilling everything from steak and chops to lobster, tuna, vegetables, and fruit, including such gastronomic delights as Grilled Prosciutto-Wrapped Figs Stuffed with Blue Cheese and tasty little Lamb-Mint Sliders. Learn how to grill-roast a whole turkey or cook a pizza over a fire with a recipe that includes 12 different topping suggestions. Even bananas can be grilled and drizzled with lime and maple syrup for a completely new take on dessert! For lots of smart suggestions on choosing tools like grilling baskets and chimney starters, plenty of trusted advice on grilling skewered foods (kebob anyone?), and of course, the best recipesperfect for any gas or charcoal grilllook no further than Stonewall Kitchen.
| Author | : Jonathan King |
| Publisher | : William Morrow Cookbooks |
| Total Pages | : 176 |
| Release | : 2001-04-03 |
| Genre | : Cooking |
| ISBN | : 9780060197834 |
Ten years ago, Jonathan King and Jim Stott decided to cook up some homemade jams and sell them for extra money at a farmer's market. Those jams, along with a full line of chutneys, jellies, relishes, and other condiments, have grown into the renowned Stonewall Kitchen, whose products are now available in gift stores and specialty markets everywhere. But what to do with all these flavorful condiments besides spreading them on bread or crackers? The Stonewall Kitchen Cookbook serves up tantalizing ways to use their ever-expanding line of jams, chutneys, dessert toppings, savory mustards, relishes, and flavored oils. More than a cookbook, it's a new concept in cooking, teaching you how to use quality condiments in your everyday cooking (and you're not limited to Stonewall Kitchen products). This collection of 75 recipes boosts every cook's standards with a variety of delicious options. Techniques are simple. Ingredient lists are short. For example, weekend entertaining can still be elegant but a lot less complicated. Steamed sea bass is delicious served plain. Pair it with Roasted Red Pepper Sesame Sause and it becomes spectacular. Or simplify a restaurant classic by using Roasted Garlic Mustard to create Rack of Lamb with Mustard-Herb Crust. Dress up bowls of Corn-Crab Chowder with spoonfuls of spicy Corn Relish. Apply the same concepts to weeknight family fare. Spicy Linguine with Shrimp couldn't taste better or be easier than with Roasted Garlic Oil. Use Blackberry Sage Tea Jam to glaze roast chicken. Need some quick ideas to perk up vegetables? A splash of balsamic vinegar brings out the flavor in roasted beets. A fiery spice rub does wonders for Oven-Roasted Spiced Fries. And what meal is complete without dessert? Jams and preserves turn old standbys into uique interpretations. Try Stonewall Kitchen's version of Blueberry Ice Cream made with Wild Maine Blueberry Jam. Top Peach Melba Shortcakes with Raspberry Peach Champagne Jam for a new take. Make your cooking easier and better than ever with The Stonewall Kitchen Cookbook.
| Author | : Andrew Schloss |
| Publisher | : WeldonOwn+ORM |
| Total Pages | : 624 |
| Release | : 2016-06-14 |
| Genre | : Cooking |
| ISBN | : 1681882140 |
From the New York Times-bestselling authors, a guide to grilling with failproof techniques and over sixty-five mouthwatering recipes. In this guide and cookbook, two grill experts break down the essential information you need to graduate grill school. Learn about different types of grills and equipment and master the eight fundamental grilling techniques, including direct and indirect grilling, smoking, and la plancha. Organized by main ingredient and type of dish, each chapter features fresh recipes with flavor profiles inspired from around the globe. You’ll find engaging lessons that break down the techniques for getting the best results with burgers, steak, salmon, vegetables, and more. This enticing collection includes over sixty-five recipes for burgers, beef, pork, poultry, fish & shellfish, vegetables, pizzas, and desserts—plus an entire chapter on brines, rubs, and sauces. Recipes include: Tunisian Turkey Burgers with Harissa Ketchup; BBQ Brisket with Ancho Chocolate BBQ Sauce; 3-Pepper Spareribs with Peach Bourbon Barbecue Sauce; Grilled Chicken Tikka Masala; Planked Salmon Fillet with Citrus Rub and Artichoke Relish; Grilled Squid with Chorizo and Romesco; Grill Woked Broccoli and Cauliflower Florets with Tom Kha Ga Glaze; Grilled Fennel Basted with Rosemary Absinthe; Grilled Pizza with Black Garlic, Arugula & Soppressata; Barely Burnt Honey Glazed Pears with Orange and Rosemary; and more
| Author | : Bill Jamison |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 259 |
| Release | : 2013-05-07 |
| Genre | : Cooking |
| ISBN | : 1558328017 |
100 of the best grilling recipes by two of America's leading grilling and barbecue experts
| Author | : Steven Raichlen |
| Publisher | : Workman Publishing |
| Total Pages | : 513 |
| Release | : 2001-05-01 |
| Genre | : Cooking |
| ISBN | : 0761120149 |
Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio). A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops—and hundreds of inside tips.
| Author | : Don Mauer |
| Publisher | : Penguin |
| Total Pages | : 385 |
| Release | : 2006-04-04 |
| Genre | : Cooking |
| ISBN | : 1440690995 |
Expert Don Mauer walks barbeque novices through the basic techniques of grilling, from building a fire (for charcoal grills) to getting the heat just right (for gas grills). With tips and 250 recipes, grillers will learn to manage their grill space and heating zones like a pro while surprising family and guests with everything from tasty hamburger basics to fantastic fish and veggies.
| Author | : The Editors of Southern Living |
| Publisher | : Time Home Entertainment |
| Total Pages | : 368 |
| Release | : 2015-04-14 |
| Genre | : Cooking |
| ISBN | : 0848746546 |
The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.
| Author | : Rodney Scott |
| Publisher | : Clarkson Potter |
| Total Pages | : 226 |
| Release | : 2021-03-16 |
| Genre | : Cooking |
| ISBN | : 198482693X |
IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.
| Author | : Bonnie Matthews |
| Publisher | : Simon and Schuster |
| Total Pages | : 240 |
| Release | : 2015-06-09 |
| Genre | : Cooking |
| ISBN | : 1632207532 |
What’s the secret to delicious, fast, and healthy cooking? Matches and a grill. If you think grilling is just for burgers and hot dogs, think again. Hot and Hip Grilling Secrets is the exciting new cookbook that shows you how much more your grill can do, and how easy and fun it is to cook with fire. Prepare for the week by grilling up flavorful meat and veggies for salads and wraps. Whip up a healthy weeknight stir fry your whole family will love. Host a party without spending the whole day in the kitchen! You won’t believe how many delicious appetizers, entrees, sides, and even desserts you can make on the grill: Tandoori chicken kabobs with grilled tomatoes Grilled Mandarin slaw with peanuts and shrimp Salmon filet grilled on a cedar plank with cherry salsa Ribeye steak with a red rooibos tea rub Grilled zucchini nachos Toasted granola peach crisp And many more! Hot and Hip Grilling Secrets also gives readers a crash course on the tools and techniques that make grilling easier without breaking the bank, plus different types of grilling for all lifestyles and budgets. The book also features gorgeous full-color photographs sure to get you fired up for your new favorite way to cook! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
| Author | : Karen Adler |
| Publisher | : Running Press Adult |
| Total Pages | : 362 |
| Release | : 2017-05-02 |
| Genre | : Cooking |
| ISBN | : 0762461306 |
For all-American flavors, look no further than your own backyard garden for meals that are grill and barbecue-friendly: all hail the red, white, and 'que! The authors of The Gardener and the Grill are back in the backyard with garden-fresh grilling like never before. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, blackberries, country ham, maple syrup, pomegranates, craft beer, and sweet onions. Throw these recipes on the grill: Ember-Roasted Brussels Sprouts Barbecuer's White Bean Cassoulet Planked Chicken Breasts with Chile Lime Sofrito Root Beer Ribs Grilled Banana Splits Great grilling techniques like ember roasting and flavored wood smoke make each recipe perfect for date nights, family dinners, and tailgate parties. Celebrate the magic of the grill year round, with vegetables straight from the American garden.
