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The Good Housekeeping Test Kitchen Grilling Cookbook: 225 Sizzling Recipes for Every Season PDF

581 Pages·2013·25.94 MB·English
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Preview The Good Housekeeping Test Kitchen Grilling Cookbook: 225 Sizzling Recipes for Every Season

THE GOOD HOUSEKEEPING TEST KITCHEN GRILLING COOKBOOK 225 SIZZLING RECIPES FOR EVERY SEASON HEARST BOOKS New York CONTENTS FOREWORD THE JOYS OF THE GRILL STARTERS & SALADS OUR FAVORITE BURGERS CHICKEN & OTHER POULTRY STEAK & RIBS PORK & LAMB FISH & SHELLFISH VEGETABLES & MEATLESS MAINS SALSAS, SAUCES & SIDES DESSERTS & DRINKS APPENDIX 16 CELEBRITY GRILLING RECIPES Grill like the pros with these irresistible recipes from the experts. Diane Kochilas’s Grilled Eggplant Terrines with Feta and Mint Emeril Lagasse’s Home-Ground Burgers with Bacon, Cheese, and Fresh Thyme Guy Fieri’s Turkey Burgers with Jalapeño Jack and Sweet Corn Elizabeth Karmel’s Grilled Chicken Wrapped with Lettuce and Mint Jamie Deen’s Grilled Tomato and Mozzarella Chicken Breasts Steven Raichlen’s Koreatown Beef with Cucumber Salad Bobby Flay’s Red Curry–Marinated Skirt Steak Fajitas Ray Lampe’s Apricot-Glazed Baby Back Ribs Chris Lilly’s Grilled Pork Tenderloins with Cherry Glaze Bobby Flay’s Pulled-Pork Sandwiches with Black Pepper Vinaigrette Bobby Deen’s Cedar-Planked Salmon with Quinoa Salad Cheryl and Bill Jamison’s Grilled Shrimp with Lots of Lemon and Garlic John Stage’s BBQ Sweet Potatoes with Grilled Corn Relish Johanne Killeen and George Germon’s Spicy Grilled Pizza with White Corn and Three Cheeses Paul Kirk’s Turkey Creek Barbecue Sauce Chris Schlesinger and John Willoughby’s Grilled Banana Splits FOREWORD If America had a national cooking method it would be grilling. We celebrate the start and finish of summer with the enticing aromas and incomparable flavors of traditional backyard barbecues: grilled chicken, burgers, steaks, and ribs. More recently, we’ve embraced grilling as a go-to cooking method for healthy eating —and easy clean-up. Now we’re grilling pizzas, vegetables, and even desserts. And, with the help of a grill pan, even those of us in the North are enjoying luscious grilled food year-round. Enter the Good Housekeeping Test Kitchen Grilling Cookbook: Making delicious grilled meals indoors and out is easy with this collection of favorite year-round grilling recipes and tips—all triple-tested in our test kitchens. Our recipes for starters and salads will have you turning out quesadillas, wings, and grilled salads with ease. To keep you in step with the burger craze, we include a total of thirty burgers, from beefy to veggie. And, of course, we haven’t forgotten the classics: Try our succulent recipes for every cut of steak, chops, and ribs, including sometimes overlooked items like butterflied leg of lamb and veal chops. Fish and shellfish are luscious on the grill, too. Enjoy favorites like salmon and shrimp, plus tempting takes on sea bass, scallops, and even squid. And we offer an entire chapter starring vegetables, from meatless mains to flame-charred sides. Our rubs, marinades, and sauces will add mouthwatering flavor to even a simple chicken breast, while our salsas and classics sides complete any backyard barbecue. Refreshing drinks for both kids and grownups alike will keep everyone’s thirst quenched. Juicy grilled fruits, frozen treats, and nostalgic baked goods are all sure-to-satisfy finales for grilled dinners. As a bonus, we’ve included sixteen outstanding recipes from celebrity grill masters, top chefs and blue-ribbon-winning grill masters alike. But before you start up your grill (or heat your grill pan), bone up on essential tools, techniques, and safety procedures reviewed in “The Joys of the Grill”. Happy grilling! SUSAN WESTMORELAND Food Director, Good Housekeeping THE JOYS OF THE GRILL Whether you cook on a shoebox-size hibachi or on a state-of-the-art gas grill with side burners and an infrared rotisserie, you know that grilling imparts an incomparable flavor that no other cooking method can. The intense heat, the savory smoke, and the pleasure of cooking (and eating) outdoors all enhance the natural flavor of top-grade steaks, succulent ribs, plump chicken breasts, sparkling seafood, and garden-fresh vegetables. Before you fire up your grill, spend a few minutes with these pages to assess your grill and utensils, bone up on techniques and flavor-enhancing tricks, and review safety procedures. TYPES OF GRILLS Manufacturers now offer an enticing array of options for gas, charcoal, and electric grills (and some avid grillers own more than one type). Gas grill: With its speed and ease of operation, the gas grill has become America’s favorite type of grill. And what’s not to like? Open the gas valve, turn on the controls, preheat for about ten minutes, and you’re ready to go. With gas grills—fueled by either liquid propane or natural gas—you’ve got a world of features to choose from, including • a wide range of BTU capacities, up to almost 50,000 BTUs, depending on the manufacturer • stainless-steel, cast-iron (holds heat better for a superior sear), or porcelain- coated cooking grates (makes for easy cleanup) • stainless-steel or porcelain-coated flavor bars, V-shaped bars that catch dripping fat and return it to the cooking food in the form of tasty smoke • infrared burners for searing • side burners that allow you to do stovetop cooking while you grill • a special lower-BTU smoker burner, as well as a smoker box for wood chips • a rotisserie burner and attachment • a warming rack, which allows you to stop food from cooking as soon as it’s done • built-in grill thermometers, grill lights, and storage In terms of size, you can find a gas grill to fit your needs, whether you’re cooking for one or the entire neighborhood. Charcoal grill: Fueled by charcoal briquettes or natural hardwood charcoal chunks, charcoal grills are, on the whole, less expensive than their gas-powered brethren. Look for a charcoal grill made of heavy-gauge steel; a porcelain- enamel coating will give you better protection from rust. Look for sturdy legs positioned to keep the grill steady. Other features you might find in a charcoal grill include • plated-steel, preseasoned-cast-iron, or porcelain-enameled cooking grates • adjustable-height fire grates • side shelves and bottom storage • warming rack • temperature gauge • removable ash trays for easy cleaning As with gas grills, you can find a charcoal grill in whatever size fits your needs. If you’re cooking for one or two, consider the hibachi, a small cast-iron grill that’s just right for a pocket-sized patio. Electric grill: The electric grill offers an alternative to messing around with gas tanks and charcoal. Plug it in, and you’re good to go. If you live where charcoal or gas is not allowed on the terrace, patio, or deck, there are tabletop versions as well as full-size electric grills that you can even use indoors; just be sure to position your grill within reach of a grounded outlet.

Description:
This entry in the popular Good Housekeeping Test Kitchen family of ring-bound cookbooks is the essential resource on a favorite topic: grilling! Presented in our handy, bestselling binder format, and including 20 bonus smartphone tags that link to helpful how-to videos, it features triple-tested rec
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