Grill Eats & Drinks: Recipes for Good Times
Language: English
Pages: 64
ISBN: 1452141177
Format: PDF / Kindle (mobi) / ePub
A taste of the good life! This bite-size collection showcases 20 special recipes, all with photographs, that will inspire food lovers to take the party outside. Selected from some of Chronicle Books' best-loved cookbooks, here are easy-peasy drinks (alcoholic and nonalcoholic), quick appetizers, simple salads and sides, and great-for-the-grill main dishes. Whether it's the South Seas Sangria, Corn with Chipotle Butter, or the Honey-Glazed Spareribs that beckon, everything tastes better out on the patio. And grilling will be all the more relaxing for the cook who has this just-right repertoire at hand.
on a serving plate. Add the mayonnaise, lemon juice, and curry powder to the yolks. Use a fork to mash well and combine. Season with salt and pepper. Using a spoon, fill the egg whites with generous spoonsful of the egg yolk mixture, dividing evenly. Sprinkle with the chives. Serve or cover and keep refrigerated for up to 1 day. QUICK SUMMERTIME GAZPACHO SERVES 4 4 large tomatoes, peeled and chopped 11/2 cups [150 g] peeled and chopped English cucumber 1 red onion, peeled and chopped 1/2
When the pan gets hot, add the 2 Tbsp olive oil, spreading it so it evenly coats the bottom of the pan. Add the mushrooms and cook, stirring regularly, until they soften, about 7 minutes. Add the roasted red peppers and garlic and cook for 1 minute more. Season with salt and pepper and transfer to a medium bowl. Set aside, or let cool, cover, and refrigerate for up to 24 hours. Set the mushroom mixture, pizza sauce, grated cheese, and pepperoni on a table near the grill. Prepare enough coals for
it to slide easily. Repeat with the other three pieces of dough, placing each one on a separate tray. Bring one of the pizza trays to the grill and slide the dough onto the center of the grill grate. Grill for 2 to 3 minutes, or until golden brown. Turn over and immediately spoon a layer of sauce over the crust. Add one-quarter of the cheese, one-quarter of the mushroom mixture, then one-quarter of the pepperoni. Continue grilling for 2 to 3 minutes more, until the crust is cooked through (this
chopped garlic 1 tsp kosher salt Several dashes hot sauce 12 corn tortillas 2 lb [910 g] red snapper fillets 2 tsp chili powder 2 tsp paprika 2 tsp dried oregano Kosher salt and freshly ground black pepper Olive oil for brushing 4 limes, quartered, for serving Hot sauce for serving TO MAKE THE ONION-CILANTRO TOPPING: In a medium bowl, mix together the chopped onion, cilantro, and lime juice. Season with salt and pepper. Set aside, or cover and refrigerate for up to 4 hours. TO MAKE
food processor, combine the ginger, mint, cilantro, honey, vinegar, and canola oil. Process until blended and smooth. Season with salt and pepper. Place the lamb chops in a large resealable plastic bag. Add 1/4 cup [60 ml] of the sauce. Seal the bag and marinate in the refrigerator for at least 30 minutes, or up to 4 hours, turning the bag once or twice. Prepare enough coals for a medium-hot charcoal fire, or preheat your gas grill on medium-high for 10 minutes with the lid closed. Discard the