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No. 2056 May 5th, 2008 |
FROM THE COOKBOOK SHELF
I used my outdoor grill for the first time Sunday. Although a lot of people cook year-round, I'm not one of them. I had no desire for cookout food during the winter that we experienced this year but when the temperature is on the rise, lead me to the grill! And that brings me to a brand new cookbook released in April, BBQ Bash by the "barbecue queens," Karen Adler and Judith Fertig. They have collectively authored more than 20 cookbooks, including the BBQ Queen's Big Book of Barbecue and Weeknight Grilling with the BBQ Queens.
Their newest cookbook is full of creative ideas that will help hosts and hostesses throw the most memorable barbecue of the season without a lot of fuss. Adler and Fertig present twelve themed party menus that make planning and preparation effortless. Each menu includes a wide variety of recipes along with suggestions for drink pairings and tips for selecting the right music and decor to set the mood. There's even a black tie barbecue, a formal affair but uses the grill to make stylish recipes in a casual manner. Adler would know because her wedding reception was just such an occasion!
For anyone looking to reinvent the backyard barbecue, the authors make it easy to bring together all the elements of a great celebration. Their new book is about much more than recipes; it's a complete party planning guide that can help anyone turn a paper-plate cookout into a BBQ Bash!
Stir-Grilled Italian Sausage, Peppers and Onions is a topping for a pizza crust cooked on the grill (recipe in cookbook) but as far as I'm concerned, it can be eaten as an entree. I picked this recipe from the BBQ Bash cookbook because it demonstrates how simple preparation can be. The cookbook suggests a grill wok. Any pan suitable for outdoor grilling can be used. Since I do grilled vegetables often, last year I invested in a more expensive mesh skillet ($29.95) at Williams Sonoma.
STIR-FRIED ITALIAN SAUSAGE, PEPPERS AND ONIONS
8 oz. Italian sausage, cut into thin slices
2 cups bell pepper slices including red, yellow and green
1 large red onion, cut into 8 wedges
2 tablespoons olive oil
Shaved Parmesan cheese
Oil the interior and exterior of the grill wok and place on a baking sheet. In a zipper-top bag, combine the sausage, peppers and onion. Drizzle with olive oil and toss to coat. Place the grill wok on the grill grate over the heat. Dump the contents of the bag into prepared grill wok and stir-grill, tossing with wooden paddles every 2 minutes or so, for 15 minutes or until vegetables have browned and softened and sausage is done. Sprinkle with Parmesan cheese. Recipe makes 4 servings.
Source: Barbecue Bash, The Be-All, End-All Party Guide, From Barefoot to Black Tie, by Karen Adler and Judith Fertig; Harvard Common Press, April 2008, $16.95/paperback.
If you're wondering what I cooked on the grill last Sunday, it was Italian Chicken Packets from Betty Crocker Grilling Made Easy, published by Wiley in 2005.
ITALIAN CHICKEN PACKETS
4 boneless skinless chicken breast halves (I prefer Millers brand)
1 medium yellow bell pepper, cut into 4 wedges
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4 Roma tomatoes cut in half
1 small red onion, cut into 8 wedges
1/2 cup Italian vinaigrette dressing (I used Good Seasons brand)
Prepare grill for direct heat cooking. Cut 4 18x12-inch pieces of foil. On one side of each foil piece, place 1 chicken breast half, 1 bell pepper wedge, 2 tomato halves and 2 onion wedges. Drizzle 2 tablespoons dressing over chicken and vegetable mixture on each foil piece. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold, fold again. Allow space on sides for circulation and expansion. Cover and grill packets over medium heat 20 to 25 minutes, rotating packets 1/2 turn after 10 minutes. At the end of cooking time insert an instant thermometer through foil to make sure internal temperature is 1800. Place packets on plates. Cut an X across top of each packet; fold back foil.
GOODBYE TO GEORGE FOREMAN AND HELLO TO CUISINART GRIDDLER!
Understand that I had one of the first George Foreman grills before grids were removable for washing. Also, the one I had cooked two hamburgers or chops but it certainly wouldn't have been practical when we were a family of six. So my latest purchase shouldn't surprise anyone.
When panini sandwiches became popular I almost bought a panini maker but am I glad I waited because now I have a Cuisinart Griddler that offers four separate cooking options. With a change of non-stick cooking plates (4 of them) and adjustment of the hinge it becomes a contact grill, panini press, open grill or griddle. I initiated it last weekend when Mary Ann was here. First we had panini sandwiches for lunch made with sauteed portobello mushroom slices, fontina cheese, spinach leaves and leftover chopped canned artichokes. My bread of choice was Pepperidge Farm Sourdough. What a scrumptious vegetarian sandwich this turned out to be!
Using the open grill option that night, we had marinated boneless, skinless thighs. As the meat was sizzling, I couldn't help but think how handy the open grill will be when outdoor elements are not to my liking. Look for the Cuisinart Griddler in well stocked housewares departments (mine came from Bed Bath & Beyond) or when I'm using it at my demo table at the Bryan Chief.
WASTE NOT!
Wasting food is not my intention but I've thrown away my share of it during the empty nest time of my life. With food costs rising and to keep waste at a minimum, I'm trying to buy more sensibly. When shopping for a specific food, ask these questions:
Is it nutritious?
Do I have a specific use for it?
Will I use it soon?
Would I be better off without it?
Your answers should be yes to all four questions. If you've answered no to any or all of the first three, walk on by. If your answer is yes to the last question, also walk on by. Good luck being less wasteful. |
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