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Christopher Schlesinger's The Thrill of the Grill: Techniques, Recipes, & Down-Home PDF

By Christopher Schlesinger

ISBN-10: 0060084499

ISBN-13: 9780060084493

The Granddaddy of all Grilling cookbooks-with greater than 130,000 copies sold-is to be had in paperback for the 1st time ever. From outdoors cooking specialists Chris Schlesinger and John Willoughby, you'll research ...
<UL>* professional suggestion on getting your grill set up
* a hundred ninety sensational recipes from appetizers to dessert
* nice suggestions for grilling meals to perfection
* An updated consultant to barbecuing
* An necessary record of instruments you'll have to have
</UL>

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Extra resources for The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue

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I think that this combination soup/clam dish works in that way. The broth is great, and I would garnish it with some chopped peanuts and fresh mint. • Serves 4 as appetizers SERVING SUGGESTIONS: Serve this with Grilled Pork Loin with InChris Schlesinger & John Willoughby / 59 donesian Chile-Coconut Sauce or Grilled Pork Skewers with Green Mango. Some Like It Hot Equatorial Fruit Cocktail with Lime Juice and Jalapeños Huevos del Diablo (The Devil’s Own Deviled Eggs) Pasta from Hell Steamed Clams with Lemongrass and Chiles de Árbol Sweet Potato Salad Your Basic Black Beans Herman’s Margarita Number Three Avocado Stuffed with Seared Tuna Estilio Seviche VERY HIGH 1 pound 2-inch-thick tuna steak 8 tablespoons lime juice (about 4 limes) 1 tomato, chopped into large chunks 1 medium red onion, diced small 1 red bell pepper, finely chopped 2 tablespoons chopped cilantro 2 tablespoons extra virgin olive oil Salt and freshly cracked black pepper to taste 2 ripe avocados, halved, pitted, and peeled ½ medium head green cabbage, very thinly sliced 3 radishes, finely sliced, for garnish 60 / The Thrill of the Grill 1 lime, cut into rounds, for garnish 1.

Serves 6 SERVING SUGGESTIONS: Serve this in front of Grilled Pork Loin with 44 / The Thrill of the Grill Indonesian Chile-Coconut Sauce, or along with Avocado Stuffed with Seared Tuna Estilio Seviche. ” —CALVIN TRILLIN, Alice, Let’s Eat Grilled Toast Canapé Variations 1 cup olive oil 2 tablespoons minced garlic 1 fresh baguette, cut into ¼-inch slices (about 40) Olive oil Balsamic vinegar 1. Combine the 1 cup olive oil and the garlic and, using a brush, paint both sides of each slice of bread with this mixture.

Scoop the yolk mixture back into the whites and garnish with a piece of pickled ginger or a bit of your favorite chutney. Try RaisinGinger Chutney or Very Aromatic Tomato-Ginger Jam. Whenever my folks would have people over in the summer, my mom would serve deviled eggs. For that reason, no summer function seems really complete to me without them. I always insist on serving this, my own peculiar version, at all such affairs. It is a quick preparChris Schlesinger & John Willoughby / 51 ation, as much a novelty as a serious food item, and dates from a stage in my cooking career when people would dare me to make everything hot.

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The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Christopher Schlesinger


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