Ardie A. Davis has compiled this small hardback loose-leaf book on grilling, Techniques for Grilling, with 25 essential recipes, that is incredibly appealing to men and women alike. It's tough enough to take to the grill, and easy enough to understand before marinade time begins.
Appetizer Grilling Tips
The Starters section has only four recipes, and that is plenty to get a party going. Goat Cheese with Tomato Basil Pesto, Fire Roasted Pepper Salsa, Hickory Grilled Shrimp and Grilled Chicken Wing Drums offer delicious recipes with understandable instructions. Don't skip the starters.
Ribeye Steaks & Porterhouse: Grilling the Main Dish
There's everything here that a grilling boy (or girl) would want, including big chops like Rib Eyes, Porterhouse and pork, followed with a poultry selection of chicken and duck recipes, and a good offering for seafood lovers with Trout, Salmon and Sea Scallops. Delightful recipes, all of them.
How to Grill Corn on the Cob and Other Side Dishes
Side dishes often get left to the poor kitchen cook, but Techniques for Grilling proves that the outdoor chef can handle the whole meal with these recipes for seasoned corn on the cob, herbed potatoes, market veggies and a sweet grilled potato and squash dish. It really can all be done on one cooktop.
Grilled Dessert
There is one tasty-looking recipe for Grilled Pineapple and Bananas with Lemonade Glaze, along with some general tips on fruit glazing and grilling that will keep the chef out of the kitchen for an entire meal. Fruit never tastes sweeter than when cooked on a grill.
Summary
It's hard not to mention this book's size because that is a big part of its appeal (no pun intended). It is small enough to fit inside a very large palm, yet manages a hard back with easy-flip pages and 25 manageable recipes. No cook will feel overwhelmed, but all are sure to be inspired. A great grilling guide.
Recipe Excerpt:
Herb Grilled Potatoes
Ingredients:
- 4 large baking potatoes, halved lengthwise
- 8 large fresh rosemary sprigs
- 1/4 cup extra-virgin olive oil or canola oil
- Fine sea salt and freshly ground black pepper to taste
Directions:
- Fill a charcoal chimney with briquettes, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium.
- Oil a grill basket and arrange the potatoes in it with a rosemary sprig on top of each half. Lock the basket and spray or brush the potatoes and rosemary with the olive oil, then season with salt and pepper.
- Grill the potatoes over direct heat, turning frequently, for 20 to 30 minutes, depending upon thickness of potatoes, until a knife inserted in the thickest part of a potato goes in easily. Remove the rosemary and serve.
Title: Techniques for Grilling
Author: Ardie A. Davis
Publisher: Harvard Common Press, 128 pgs., $12.95
ISBN: 978-155832392-6
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