Gastro Grilling
Fired-up Recipes To Grill Great Everyday Meals: A Cookbook
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- US$18.99
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- US$18.99
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Gastro Grilling is for everyone who loves to fire up the grill anytime of the year and turn an everyday meal into a gastronomic delight. If you consider grilling and cooking over the hot fire a hobby and not a chore, then get ready to create the most delicious meals you've ever tasted right in your own backyard.
In Gastro Grilling you will find recipes like Fire-Roasted Oysters Topped with Crawfish Bourbon Butter or Grilled Jumbo Prawns Stuffed with Shrimp and Wrapped in Chicken & Bacon. Add to that the ever succulent Better Butter Burger Stone-Grilled or Hot Smoked Pulled Salmon Sandwich with a Cured Brown Sugar Rub. Tender juicy steak recipes that you'll be itching to get cooking outside.
Chockfull of 125 lofty, fun recipes, including rib recipes to make your mouth salivate and your fingers sticky, this must-have grilling book features recipes for great-flavoured steaks of beef, veal, pork, lamb, and game that are the essence of grilling. There are plenty of tasty chicken recipes too. If you like seafood, Ted makes it easy for gastro grillers to master the grill with simple-to-prepare and absolutely delightful dishes such as Chipotle Cinnamon Sea Scallops or Grilled Halibut Steaks with Avocado Wine Butter Sauce. There are even a few yummy grilled dessert recipes to round out the complete meal.
Gastro Grilling has something for everyone!
PUBLISHERS WEEKLY
Grilling and BBQ expert Reader (Hot and Sticky BBQ) brings the heat in this collection of more than 135 foodie-focused recipes for the grill. Though he's quick to point out that "gastro does not imply pretentious," many of his recipes say otherwise: baked sweet potatoes are injected with buckwheat honey, spiced rum, and orange juice; escargot is drizzled with cognac, then placed atop sliced brie, drizzled with garlic chive butter, and grilled on a plank drilled with indentations; and an entire mackerel is grilled atop hay soaked in beer ("not for the amateur... there will be flames"). That's not so say his recipes aren't mouthwatering: smoked risotto with fire-roasted squash, and steak roll-ups with porcini mushroom rub, roasted garlic and portobello mushrooms are toothsome and relatively simple to prepare, as are appetizers like brown sugar butter-crusted shrimp. But a great many other dishes, such as grilled lamb kidneys with prunes and port wine reduction require a certain amount of determination on the part of the cook, both in terms of sourcing as well as prep. Yes, there are stuffed mushrooms and a teriyaki flank steak, but they are in the minority. It adds up to a middling but inspired effort readers will likely find themselves wishing they could simply order many of Reader's dishes than attempting to prepare them.
