By Andrew Schloss, David Joachim
What will we grill? every little thing! From the best-selling authors of learning the Grill, comes the 1st grill booklet all for constituents. hearth It Up exhibits today's chefs how you can purchase, arrange, and grill greater than 290 elements from pork and beef to chook, fish, greens, fruit, and extra. convenient charts clarify varied cuts, most sensible grilling equipment, and ideal doneness. Insider information and retain It easy suggestions resolve dozens of dinnertime dilemmas. wonderful colour photographs and worthwhile illustrations deliver all of it to existence. With greater than four hundred scrumptious recipes and one hundred sixty profitable rubs, brines, marinades, and sauces, hearth It Up makes it effortless for everybody to develop into a yard grill master—no subject what's at the menu. Jam jam-packed with recipes, suggestions, and illustrations.
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Additional resources for Fire It Up: 400 Recipes for Grilling Everything
Example text
Store in a tightly closed container in the refrigerator for up to 1 week. Warm to room temperature before serving. MAKES ABOUT ½ CUP 3 tablespoons unsalted butter 1 jalapeño chile pepper, stemmed, seeded, and finely diced 1 tablespoon ground coriander 1 tablespoon ground cumin 3 tablespoons tequila Black Mustard Butter Best with lamb and vegetables MAKES ABOUT ½ CUP Finely grated zest and juice of 2 limes 3 tablespoons black mustard seeds 1 teaspoon coarse salt 6 tablespoons unsalted butter ½ teaspoon coarsely ground black pepper 1 clove garlic, minced 2 tablespoons chopped fresh cilantro 1 tablespoon finely shredded fresh ginger 2 teaspoons brown mustard Melt the butter in a small skillet over medium heat.
Zhug (zoog) adds fresh, warming, and pungent aromas to everything from fish and chicken to pork and vegetables. Think of it as spiced hot sauce mixed with herbal pesto. Best with veal, pork, chicken, turkey, shellfish, fish, vegetables. Good with anything except sweets MAKES ABOUT 1½ CUPS MAKES ABOUT ¼ CUP 1 small garlic bulb 1 teaspoon olive oil Light a grill for direct medium heat, about 375ºF (see page 12). Cut the pointed end off the garlic bulb, exposing most of the cloves. Put the garlic bulb, cut-side up, on a 6-inch square of aluminum foil, drizzle with the olive oil, and wrap the foil around the garlic to enclose it.
Finely chop the onion, jalapeño, and the raw tomato. Add to the shallow dish. When the mango is cool enough to handle, peel back the skin, working over the shallow dish to capture any juices and flesh. Discard the skin. Hold the peeled mango over the dish and squeeze between your hands, working the flesh loose with your fingers and letting it drop into the bowl. Chop any large pieces of flesh with a knife. Stir in the lime zest and juice, cilantro, salt, and sugar. Serve warm or refrigerate in a tightly closed container for up to 1 day.