Just got my copies of LATIN GRILLING and PLANET BARBECUE in the mail. As discussed during the July 2011 COTM's nomination process, I am starting this spin off thread for those of us interested in continuing to grill this month out of these books or any other grilling books. During August and beyond.....
Since several books will be referred to during this thread, please include the name of the book, the name of the recipe, and the page number in your posts.
So, what are you grilling???
When people post to the "old" IG or S&W threads, would it be worth putting a pointer in this thread withthe name of the recipe and book and a permalink to your post in that thread? Or is that just too complicated?
Links to IG threads:
Master thread for July COTM: http://chowhound.chow.com/topics/793282
Bruschetta, Pizza, Flatbread: http://chowhound.chow.com/topics/793280
Fish, shellfish, poultry, meat: http://chowhound.chow.com/topics/793276
Pasta, salad, vegetables: http://chowhound.chow.com/topics/793282
Gelato and Sorbetto (is this even relevant to grilling? Not sure) http://chowhound.chow.com/topics/793273
Master thread to Aug 2007 Grilling COTMS
re: The Dairy Queen
Thank you TDQ for posting the link for the 2007 August Grilling thread. I must not have participated that month (probably because my grill was the worst back then). I am a little afraid to look it over now having just acquired three new grill books, but you know I can't resist! I hope to be "done" buying cookbooks for a while....well, except for Cod and Country which is calling my name.
I'll probably add to this grilling thread during August. In my library at home are:
*Italian Grill by Mario Batali
*License to Grill by Chris Schlesinger & John Willoughby
Weber's Charcoal Grilling by Jamie Purviance & Jim Purviance
Planet Barbecue by Steven Raichlen
Tell me what's so special about Latin Grill...please.
*PS: I like the idea of adding new reports to the archived COTM threads.
To me, the recipes in Latin Grill are very appealing. I am a west coast girl and during my grad school years I lived pretty close to the border, affording me the opportunity to make lobster burrito runs at a moments notice. I miss those days and that kind of cooking. I love street food and this book evokes all kinds of food memories for me. I am hoping it lives up to me expectations.
Another reason why I think I also lean toward latin cooking is that my son is gluten intolerant. The latin diet does not use a lot of flour (other than flour tortillas) and so we can easily eat as a family making corn tortillas for him, flour for the rest of us. By contrast, Italian night is a nightmare of dishes in my house. Two pots of water for boiling gluten free pasta and regular pasta, two sauces, one kid friendly, one for adult tastes. You get the idea.
The final reason I like Latin Grilling is that I have an aversion to compendium cookbooks. I just find them too overwhelming to sift through. So, I tend to underutilize them. A single subject grilling book such as Latin Grilling, The Italian Grill or the Japanese Grill is more to my taste.
I just got Planet Barbecue out of the library, so I'm looking forward to that one.
We should add _Asian Grill_ by Corinne Trang to the mix. I'd call her recipes Asian-influenced rather than straight Asian recipes. There are several I'm fond of, like the Country Ribs with Hoisin Sauce -- dead easy and yummy. Paraphrase: Cut 2 1/2 lbs boneless country ribs into 1/2" thick slices. Marinate for 4-6 hrs. in a mixture of 1/3 c hoisin sauce, 1/4 c fish sauce, 2 tbsp sugar, 2 grated garlic cloves, and 1 1/2 tbsp grated ginger. Grill over high heat for about 6 minutes, turning frequently, until crisp and cooked through. Now I'm getting hungry for them!
I also own but have never cooked out of _Smoke & Spice_ by Jamison & Jamison, their follow up book _Sublime Smoke_, and the _Williams-Sonoma Grilling_ book. So I'd love to hear anything anyone has to say about them.
I'm excited about having this thread going while we cook from World Vegetarian. I'll post about some recipes from The Japanese Grill, and also from Planet Barbecue. I have several other grilling books that I might cook from as well, depending upon my mood, time, and what kind of meat and veg I have available. I have the Jameson books, another Raichlen book, one Schlesinger & Willoughby book, a Weber book, "The Vegetarian Grill" by Andrea Chesman, some more BBQ oriented books, and more that I can't remember off the top of my head. Obviously I can't cook from all of these this month, so I will probably focus on PB and TJG, which have grabbed my attention lately. I think I'm done with the Batali book for now. I was thinking of doing the quail from Batali, but I found a recipe in Planet Barbecue for quail that looks more interesting.
Glad to hear so many people are interested in participating in this grilling thread. It has been so hard for me to find time to make dinner with the kids out of school for the summer, I find myself making things on the grill more and more. Tonight we are having breakfast sausage and grilled grapes. Not much of a meal but we were out all day.
For this weekend, I just bought the ingredients to make the Iranian Saffron Lemon Chicken Wings on page 26 and the Tokyo Style Grilled Chicken Dumplings on page 30, both out of PLANET BARBECUE. I think I am going to throw the marinade together tonight (wings) and make the dumplings to the point of freezing, so I have them ready to go.
Going to try and hunt down some sugar cane in anticipation for making skewers out of LATIN GRILL next week. Yeah me!
MelMM, I just spent the last hour drooling over recipes in THE JAPANESE GRILL. I don't own the book, but I think I am going to get it soon. Looks like a lot of master marinade recipes used simply on various meats, is that your experience? Would love to hear about your experience with this book.
I know a lot of us are burned out on Mario, but I plan on continuing with Mario as well. I will double post my results, here and on the July COTM thread.
Yes, there are marinades that are used in several recipes, and even when the marinade is unique to the recipe, there are a few key ingredients being used over and over. Which is why I didn't really understand the complaints about finding ingredients for this book. It's only a few things you need to get, and you are set for the whole book. A couple things I've made recently: a miso marinated pork chop, and a miso marinated skirt steak. The marinades were different, but had the miso element in common. Both dishes were excellent. These are not flavors that hit you over the head. It's just a subtle hit of umami and char to add to what is naturally there in the meat. That works for me.