In Born to Grill, authors Cheryl and Bill Jamison provide a culinary cooking school experience in the form of delicious recipes and tips for outdoor cooking. The James Beard award-winning authors give insight into the choice between gas or charcoal cooking, tips on grilling, and then get down to business with a hefty supply of grilling recipes.
Homemade Pantry Recipes for Barbecue Cooking
The recipes for homemade rubs, paste, marinades, spice mixes, mustards, ketchup and, of course, barbecue sauce are so much better than what can be bought in a store that they are well worth the bit of extra time to make from scratch.
Grilling Recipes: Culinary Cooking Outdoors
The recipes included in Born to Grill cover the gamut, including:
- Casual Fare
- Serious Steaks
- Pork, Lamb, Veal, Venison & Fowl
- Fish & Shellfish
- Garden Veggies
- Grilled Salads & Pastas
- Desserts
- Non-Grilled Accompaniments
Summary
Born to Grill is an everything-in-one cookbook with a brief introduction to grill basics, and a plethora of delicious recipes. There are no photos in this cookbook, but cooking tips are included with most recipes, and it is the recipes that make Born to Grill shine.
Title: Born to Grill
Authors: Cheryl and Bill Jamison
Publisher: Harvard Common Press, 2004, 500 pgs, $16.95
ISBN: 978-1-55832-291-2
Recipe Excerpt:
Hot and Sassy Sweet Potatoes
Serves 4 to 6
Ingredients:
Sweet Jalapeno Glaze:
- 2 tablespoons butter
- 1/4 cup mined onion
- 1/2 teaspoon ground allspice
- 6 tablespoons lime, lemon or orange marmalade
- 2 to 3 tablespoons minced pickled jalapenos, plus 1 tablespoon of pickling juice from the jar
- 2 to 2 1/4 pounds sweet potatoes (about 2 large), peeled and halved lengthwise
- Prepare the glaze, first melting the butter in a small, heavy skillet over medium heat. Stir in the onion and allspice and sauté until the onion is translucent, about 5 minutes. Add the marmalade and the jalapenos and their juice and heat through. (The glaze can be made several days ahead, covered and refrigerated. Reheat it to lukewarm before using.)
- Slice the sweet potato halves into long wedges 1/2 inch thick at their widest side. Steam the sweet potatoes until tender, about 10 minutes. (The sweet potatoes can be prepared to this point a day in advance, covered, and refrigerated. Bring them back to room temperature before proceeding.)
- Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
- Transfer the sweet potatoes to a well-oiled grate. Grill uncovered over medium heat for 8 to 10 minutes, turning once, until very tender. Brush with the glaze in the last couple of minutes of grilling and again when the potatoes are done. If grilling covered, cook for 7 to 9 minutes, turning once midway and glazing in a similar fashion.
- Serve the sweet potatoes hot.
Trevy Thomas - After more than a decade of food writing, Trevy Thomas joined Suite 101 as Feature Writer for the Home Décor and Cookbooks ...
