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

581 Pages·2013·25.94 MB·English

by  Good Housekeeping

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.