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Tag: Bbq
Back to the Bbq Cookbook Contest!
by Danielle
Contests + Excerpts + Food & Drink / June 17, 2011
With BBQ season finally here I though it would be fun to give a couple of our cookbooks away. I'm also including a couple of spice rubs courtesy of Chef Salt. Yum!
To be entered to win 1 copy of Fire it Up, 1 copy of Eat Like a Man and a couple yummy spice rubs.
Leave a comment on this post (1 entry)
Post the following on Twitter (1 entry)
“I entered to win Raincoast Books' Back to the Bbq Cookbook Contest courtesy of #raincoastbooks #chroniclebooks!"
I will draw one winner at random from all entries on Friday, June 24th, at 12:00pm (PST). I will be in touch if I draw your name.
Gin and Juniper T-Bone with Green Olive Tapenade
Makes 4 servings
INGREDIENTS
1 large T-bone steak (2½ to 3 pounds), about 2 inches thick
3 tablespoons olive oil
½ cup pine nuts
¼ cup extra-virgin olive oil
2 tablespoons drained capers
1 garlic clove, coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves
¼ teaspoon coarse salt
¼ teaspoon ground black pepper
½ cup Juniper Rub
¾ cup gin
Juniper Rub
Best with beef, veal, pork, game birds, game meats, shellfish
3 tablespoons juniper berries
1 tablespoon whole almonds
1 teaspoon green peppercorns
2 teaspoons dried thyme leaves
1½ teaspoons ground coriander
1½ teaspoons finely grated lemon zest
1½ teaspoons coarse salt
½ teaspoon ground cloves
Put the juniper berries, almonds, and green peppercorns in
a spice grinder and grind coarsely. Or put them in a zipperlock
bag, press out the air, and crush the spices in the bag
with the bottom of a heavy skillet. Pour into a cup and mix in
the thyme, coriander, lemon zest, salt, and cloves. Store in
tightly closed container for up to 1 month.
Green Olive Tapenade:
1½ cups fresh flat-leaf parsley leaves and small stems
1 cup pitted brine-cured green olives such as Arauco, Sicilian, or Spanish olives
DIRECTIONS:
Spoon 2 tablespoons of the rub into a 1-gallon zipper-lock
bag. Add all but 1 tablespoon of the gin. Drop in the steak
and press the air out of the bag. Seal and refrigerate for 4 to
8 hours, turning occasionally.
For the tapenade: Combine all of the ingredients in a food
processor. Pulse until the ingredients are finely minced but
not pureed into a paste, 10 to 15 seconds.
Remove the steak from the marinade and pat dry. Coat all
over with 2 tablespoons of the olive oil, and then sprinkle the
remaining rub all over the steak. Let stand at room temperature
for 30 minutes before grilling.
Light a grill for bilevel high/low heat, about 500+/275°F
Brush the grill grate and coat with oil. Grill the
steak directly over high heat until darkly crusted, 4 to 6 minutes
per side. Reduce the heat to low on a gas grill, or move
the steak to the low-heat area on a wood or charcoal grill.
Cover and grill for another 10 to 15 minutes for medium-rare
to medium (135 to 145ºF). Transfer to a platter and let rest for
5 minutes.
Douse the steak with the remaining 1 tablespoon gin and 1 tablespoon olive oil. Make 4 servings by cutting the meat from each side of the bone and dividing each section of meat into 4 pieces. Or, you can slice the meat ¼ inch to ½ inch thick, and then divide the slices so each guest receives some tenderloin and some top loin. Serve with the tapenade.
Recipe courtesy of Chronicle Books' Fire it Up by Andrew Schloss and David Joachim.
Meat and One Veg
by Dan
Food & Drink / June 13, 2011
If you're a designer and you love meat (and that's got to put you in a pretty big category, right?), Bacon Ipsum is the website for you.
Bacon Ipsum? Indeed.
Basically, Bacon Ipsum is an online text-generator that spices up the boring old lorem ipsum placeholder text used for design mock-ups in publishing and graphic design by inserting a whole lot of meat-related words. Text options include 'All Meat' and 'Meat and Filler'.
Here's an 'All Meat' example:
Bacon ipsum dolor sit amet ham tail bacon headcheese chuck flank. Tenderloin jowl meatball chuck tongue t-bone. Bresaola sausage chicken meatloaf jowl pancetta. Hamburger pancetta ribeye pork belly biltong pig, bresaola ham hock. Jowl brisket bacon pork chop ground round shank. Pancetta cow chuck bacon andouille, boudin tri-tip bresaola beef ribs hamburger ground round pig pastrami brisket salami. Shankle flank chuck, tail swine shank tongue.
Beef hamburger tenderloin ham hock. Bresaola bacon pork chop ball tip rump, headcheese salami spare ribs venison tail drumstick boudin short ribs short loin. Sirloin bresaola short ribs, bacon boudin tail pork ham andouille ham hock rump sausage ball tip pastrami. Drumstick pork loin cow, pork boudin sausage strip steak corned beef ground round pastrami short ribs brisket. Ham tongue swine chicken. Jerky tenderloin rump, meatloaf shank short ribs pancetta sirloin ribeye tongue spare ribs boudin ham hock chicken turkey. T-bone boudin tail brisket chicken.
As I'm sure you'll agree, that is a whole lot meat! And it just go to show that everything really is better with bacon. Even Latin.
And why do I mention this now?
Well, it is the season to be grilling, and there is that tiny matter of Father's Day this weekend, and as a dad (and a dude) my mind does tend to wander towards the BBQ (even if it isn't close to lunch time yet).
So, on the off chance you're looking for meatier BBQ recipes, or just to happen to be looking for
But if you (and your dad!) can wait until September, you might also want to check out Whole Beast Butchery (available for pre-order from your local indie and Chapters-Indigo and Amazon online), in which San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process. That, also, is a whole lot of meat right there...
Of course, there is the merest possibility that this might just be too much meat for one blog post, so just to tip the scales back towards a semblance of a balanced diet for one minute, I thought I would also mention Plenty — a favourite in our office since it was published by Chronicle Books in March.
Written by restaurateur Yotam Ottolenghi, the book collects 120 vegetarian(!) recipes inspired by Yotam's Mediterranean background and his unapologetic love of ingredients.
Funnily enough though, Yotam is not a vegetarian himself... (I wonder if he thinks everything's better with bacon? Hmm... Perhaps not...)
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Summer Eats and Treats
by Siobhan
Food & Drink / June 24, 2010
Summer has been slow-moving out here in Vancouver. I don't mean "slow-moving" that "languid, lazy days of summer" kind of way. I mean, "Summer, hurry up and get here already. Seriously."
Along with the usual summertime activities -- swimming, hiking, camping, general lazing about in the sunshine -- I cannot wait for BBQs, picnics, drinks on patios...
In that spirit (ie. wishful thinking), here are some summer cookbooks to beckon the beginning of summer (whenever the heck it gets here). Enjoy!
Farmer's Market Desserts
Gorgeous Fruit Recipes from First Prize Peach Pie to Chocolate Cherry Cupcakes
This collection of tempting desserts inspired by those markets and the farmers who share their produce there satisfies the sustainable shopper's sweet tooth with more than 50 recipes for tarts, crisps, cupcakes, puddings, and more.
Sample Recipes:
- Read an interview with author Jennie Schacht on Grist.org, along with recipes for Strawberries and Cream Cake Roll and Chilled Plum Soup with Sour Cream.
- Summer Hibiscus Cooler and Rhubarb, Blueberry & Cream Parfait on the Chronicle blog.
- Goat Yogurt Panna Cotta with Balsamic Strawberries on the Fete a Fete blog.
- Black & Blue Buckle, Aprium Almond Tart and Berry Sauce for Lemon Verbena Buttermilk Ice Cream as part of NPR's "Top 10 Summer Cookbooks" feature.
More Treats:
Porch Parties
Cocktail Recipes and Easy Ideas for Outdoor Entertaining
A charming guide to casual outdoor entertaining, including 50 recipes for everything from punches to cocktails including several nonalcoholic sippers and 10 uncomplicated snacks.
Sample Recipes:
- Pomegranate Pimm's Cup and Minted Raspberry Ice Tea as part of NPR's "Top 10 Summer Cookbooks" feature.
- Michelada on Ladies' Home Journal
Latin Grill
Sultry and Simple Food for Red-Hot Dinners and Parties
Bold flavors, minimal ingredients, and a passion for flame! Discover a new spin on grilling, Latin-style, with more than 70 recipes by renowned chef Rafael Palomino, a pioneer of the fresh culinary territory known as Nuevo Latino. A little bit French, a little bit South American, this cuisine is huge on flavor!
Sample Recipe:
- Grilled Palomino Burger with Manchego Cheese and Avocado on the Chronicle blog.
More Treats:
Super-Charged Smoothies
More Than 60 Recipes for Energizing Smoothies
Super-Charged Smoothies is packed with all-new recipes for delicious elixirs rich with the nutrient-packed, disease-fighting, life-changing superfoods that promote energy and vitality.
Sample Recipes:
- "Kombucha, Baby!" Smoothie and "Strawberries All the Whey" Smoothie on the Chronicle blog.
More Treats:
- Video: Authors (and twin sisters!) Mary Corpening Barber and Sara Corpening Whiteford talk about the book -- and smoothies!
- Mary and Sara on Facebook
- View an excerpt from the book on Scribd
Stonewall Kitchen Grilling
Fired Up Recipes for Cooking Outdoors All Year Long
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!
Sample Recipe:
- “Meatball” Sliders on the Chronicle blog.
Fast, Fresh and Green
More Than 90 Delicious Recipes for Veggie Lovers
This new bible for all things vegetable from Susie Middleton, Fine Cooking's Vegetable Queen. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores.
Sample Recipes:
- Author Susie Middleton writes about the book on her blog -- and shares a recipe for Sweet Potato “Mini-Fries” with Limey Dipping Sauce.
- Peas with Lemon and Mint, Squash Linguine, and Tomato and Peach Salad on Fine Cooking.
- Warm Parmesan Fava Beans with Shallots and Mint and Sesame-Ginger Marinated Grilled Shiitakes as part of NPR's "Top 10 Summer Cookbooks" feature.
More Treats:
Rum Drinks
50 Caribbean Cocktails from Cuba Libre to Rum Daisy
More than a cocktail book, Rum Drinks is your ultimate rum resource, including recipes for classic and contemporary cocktails and traditional snacks to accompany them, plus salty tales from a history of the sugar trade to the sparkly heydey of the Cuba Libre, an island-by-island listing of Caribbean rums, and a guide to great rum bars all over the world.
Sample Recipes:
- Mojito a Mi Manera on the Chronicle blog.
- Punch a la Noix de Coco on Epicurious.com
More Treats:
Mastering the Grill for the August Long Weekend
by Siobhan
Food & Drink / July 25, 2007
The August long weekend is coming up fast. Are you ready? More importantly, is your GRILL ready?
If you want to do more than just BBQ, then pick up one of our most popular cookbooks this summer: MASTERING THE GRILL, published by Chronicle Books. It contains more than 300 delicious recipes, plus tips and techniques for the BBQ - from how various grills, pit barbecues, and smokers work, to the science of heat transference, and how different fuels affect this fundamental process.
You'll be a Master of the Grill in no time. To get you started, here are the author's top 5 tips on grilling:
* Never walk away from a grill, unless you're cooking with indirect heat. Since all grills have hotspots, you need to be there to rotate the meat to make sure it cooks evenly.
* Use a spice rub for instant flavor. Marinades don't penetrate deeply into the meat and often cook off. A rub will adhere to the meat and ensure great taste.
* When meat is ground, its juices escape. For juicy burgers, add water, ketchup, steak sauce, or any other flavored liquid.
* To give your meat a great crust, first sear the meat with high heat on all sides, then move it to lower heat to finish cooking. This helps your meat develop a crust and prevents burning.
* When grilling barbecued chicken, don't add the sauce until the last five minutes. The high sugar content of the sauce will cause it to burn if left on too long.
Is your mouth watering yet? Well, this will do it: check out some of the recipes for Herb Cheese-Stuffed Garlic Burgers, Grilled Corn and Crab Salad with Raspberries, and Smoked Chorizo Pizza with Caramelized Onions and Arugula. (Who knew you could make pizza on the grill? Obviously, I need this book.)
Get more info on MASTERING THE GRILL here and on the book's site.
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