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Designed for the busy cook, Williams-Sonoma Food Made Fast Grilling is all about good food, simply prepared. Succulent steaks, marinated vegetables, and delicate fish all taste better when cooked over a hot grill. What’s more, grilling is ideal for quick meals, as it enhances the natural flavor of foods without requiring long cooking times. Each of the simple-yet-delicious grilled dishes in this book can be made in three steps or fewer, using just a handful of ingredients. Many of the meals, such as Herbed Flank Steak with Tomatoes and Orange-Chipotle Chicken with Corn, take less than 30 minutes from start to finish. Others, such as Jerk Pork Tenderloin, require just 15 minutes of prep time and then can be left to cook on the grill while you spend time with family and friends. You'll also find creative ideas for using extra portions of grilled meat or vegetables as the centerpieces of subsequent meals. You’ll also discover: - Tried-and-true tips for using your gas or charcoal grill effectively
- Guidelines for keeping a well-stocked pantry, with storage rules and staples lists
- "Grilling Basics" chapter with grill heat regulation tips, grill tool and supply lists, and grill safety advice
- Tips for efficient shopping
- A comprehensive recipe index
- An entire section on flavor (rubs, marinades, etc.)
545681 |
Williams-Sonoma Food Made Fast: Grilling |
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$17.95
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Dimensions - 8" x 9-1/2"
112 Pages
Hardcover
Over 40 recipes
Over 90 Photos |
Bourbon-Molasses Chicken (see photo in additional views)
Canola oil, 1 tablespoon
Yellow onion, 1 small, finely chopped
Garlic, 2 cloves, minced
Ketchup, 1 cup (8 fl oz/250 ml)
Molasses, 1/4 cup (3 oz/90 g)
Balsamic vinegar, 1/4 cup (2 fl oz/60 ml)
Bourbon, 1/4 cup (2 fl oz/60 ml)
Whole chicken, 1, about 4 lb (2 kg), cut into 8 serving pieces
Salt and freshly ground pepper
1. Make the bourbon-molasses sauce.
Prepare the gas or charcoal grill for indirect grilling over high heat. In a heavy saucepan over medium heat, warm the oil. Add the onion and cook, stirring often, until golden brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, molasses, vinegar, and bourbon and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 10 minutes. Remove the pan from the heat and set aside.
2. Grill the chicken.
Season the chicken pieces with 3/4 teaspoon salt and 1 teaspoon pepper. Lightly oil the grill rack. Place the chicken pieces, skin side down, on the rack over the drip pan, positioning the legs, thighs, and wings closest to the heat. Cover and grill, turning the pieces occasionally, until an instant-read thermometer inserted into the thickest part of the thigh or breast (but not touching bone) reads 170°F (77°C), about 50 minutes. During the last 10 minutes of grilling, brush the pieces generously with the sauce. Remove from the grill and serve.
Serves 4 |
Tandoori Lamb Chops (see photo in additional views)
30 minutes from start to finish!
Garlic, 2 cloves
Yellow onion, 1 small, quartered
Ginger, 2 tablespoons, chopped
Plain yogurt, 1 cup (8 oz/250 g)
Garam masala, 1 teaspoon
Salt
Cayenne pepper, 1/4 teaspoon
Lamb loin chops, 4, each about 1 inch (2.5 cm) thick
1. Prepare the lamb.
Prepare a gas or charcoal grill for direct grilling over high heat. In a food processor, chop the garlic finely. Add the onion and ginger and pulse to chop finely. Add the yogurt, garam masala, 1 teaspoon salt, and the cayenne and pulse to mix. Transfer to a shallow, nonreactive dish. Add the lamb and turn to coat in the yogurt mixture. Cover and let stand while the grill heats. (The lamb chops can be refrigerated up to overnight; turn occasionally in the marinade.)
2. Grill the lamb.
Lightly oil the grill rack. Place the lamb chops on the grill. Grill, turning once, for 10-12 minutes total for medium-rare. Transfer to plates and serve.
Serves 4 |
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Sample Recipe 1
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Sample Recipe 2
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