Williams-Sonoma Collection: GrillingThe tantalizing smoky aroma of food cooking on a hot grill can draw a hungry crowd in a matter of minutes. Who can resist chicken or baby back ribs brushed with a sweet and spicy marinade? Whether you have a charcoal or gas grill in your backyard, an array of delicious grilling recipes awaits you in this cookbook. Williams-Sonoma Collection Grilling offers more than 40 recipes, including updated classic fare and exciting new ideas. Tempt guests with an elegant grilled entrée of scallops brushed with spicy wasabi or perhaps savory portobello mushrooms dressed with herb-infused olive oil. If you're craving a juicy steak or seared tuna, a recipe from the meat or seafood chapters is sure to please. A selection of vegetable recipes provides plenty of ideas, both for healthful accompaniments or stand-alone meals. And, for something a little more unusual, try grilling pears for dessert. Full-color photographs make it easy to decide what to grill, and each dish is accompanied by a photographic side note that highlights a key ingredient or technique, making Grilling much more than just a collection of recipes. An informative basics section and glossary fill in all you need to know to make grilling a favorite way of cooking for every occasion. Mastering the art of grilling is one of the most satisfying ways to share a good meal with family and friends. Whether it's a T-bone steak, a salmon fillet, corn on the cob, or even pizza, virtually any food can be adapted to this versatile cooking technique and grilled with success. Williams-Sonoma Collection Grilling offers more than 40 delicious recipes, including both beloved classics and inspiring new ideas. In these pages, you'll find grilling recipes for any occasion—from a casual backyard barbecue to a more elegant dinner with friends. This vividly photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf. |
Contents
Introduction | 6 |
THE CLASSICS | 9 |
Grilled Chicken with Herb | 10 |
Baby Back Ribs with HoneyJalapeño Marinade | 13 |
Shrimp with LemonGarlic Butter | 14 |
Butterflied Leg of Lamb with RosemaryGarlic Paste | 17 |
SmokeGrilled Salmon with Fennel and Tarragon | 18 |
The Perfect Hamburger | 21 |
HerbCrusted Rack of Lamb with Mint and Sherry Gravy | 34 |
Lamb and Mushroom Kabobs | 37 |
Flank Steak with Ginger Marinade | 38 |
Butterflied Pork Tenderloins with MangoLime Salsa | 41 |
POULTRY ON THE GRILL | 43 |
Grilled Chicken with HomeStyle Barbecue Sauce | 44 |
Cornish Hens under a Brick Italian Style | 47 |
Chicken Breasts Stuffed with Fresh Sage and Mozzarella | 48 |
TBone Steaks with ThreePepper Rub and Bourbon Steak Sauce | 22 |
MEAT ON THE GRILL | 25 |
New York Strip Steaks with Thyme and Garlic Butter | 26 |
Skirt Steak Fajitas with Pico de Gallo | 29 |
Pork Chops with ApricotBrandy Glaze | 30 |
Veal Chops Tuscan Style | 33 |
ChileStuffed Turkey Thighs | 51 |
Grilled Duck Breasts with Dried CherryZinfandel Sauce | 52 |
Whole GrillRoasted Turkey | 55 |
Chicken Satay with Peanut Sauce | 56 |
Common terms and phrases
aluminum foil basil black pepper bone charcoal grill charcoal or gas Check for doneness chile powder Chipotle chips or chunks cloves garlic coals corn cornstarch cover the grill cup 2 fl direct grilling directly over high directly over medium-high doneness by cutting dried fillet fish flavor freshly ground pepper garlic powder gas grill ginger grill for direct grill rack grilling over high grilling over medium-high heat page 107 high heat indirect heat instant-read thermometer jalapeño juice lamb lemon let rest marinade meat medium-high heat minced fresh oil for coating oil the grill olive oil onion oregano paprika pink platter pork Portobello Mushrooms Prepare a charcoal pure chile powder recipe Red Pepper rosemary salmon salsa salt and pepper sauce seafood Serving Tip side skewers sliced small bowl soaked for 30 soy sauce spice rub steaks tablespoon taste teaspoon thyme tomatoes turning once unheated portion vegetable oil wood chips Worcestershire sauce