4 minute read
Food & Wine Celebrating 25 th Anniversary of the “Barbecue Bible” with
cookbook author Steven Raichlen
By Donna Hodge CNW Food Columnist
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There’s nothing like the smell of the grill wafting through the air in anticipation of enjoying that mouthwatering delicious dish. As we enjoy grilling season and outdoor entertaining, we want to not only have the best grilled dishes but be mindful of good safety to ensure a memorable gathering.
Demystifying the art of grilling is a passion of cookbook author and BBQ aficionado and educator Steven Raichlen. The five-time James Beard Award winning author has penned an impressive array of New York Times bestselling cookbooks. Besides being a Barbecue Hall of Famer and truly an indefatigable barbecue anthropologist, not to mention the host of several PBS TV programs, “Project Smoke and Project Fire; Primal Grill and Barbecue University, and his newest series called Steven Raichlen’s Plant Barbecue, Steven Raichlen is all about everything Barbecue.
Raichlen’s book “The Barbecue Bible” published by Workman Publishing celebrates its 25th Anniversary. This extensive 500-page tome is dedicated to global live fire cooking with tools and techniques to help inspire and educate you to a great grilling experience. He is one of the very first journalists to shine a light of a myriad of iconic dishes that have become a part of the American barbecue experience. His excitement and enthusiasm for BBQ revolutionized the grilling experience while introducing us to unfamiliar and diverse flavors and different cultures.
Speaking before an audience of barbecue enthusiasts at WTTW- Channel 11 studios, where you can watch his programs, I had the opportunity to sit down with Mr. Raichlen, to find out what inspired him to delve into the world’s oldest form of cooking.”
“Having visited over 70 countries and 6 continents, I realized that you could bring a logic and a system to the world’s oldest cooking method – and least understood cooking method, it brought me great enthusiasm and promise.”
Raichlen says while he uses charcoal and gas, he enjoys barbecuing with wood as well. “ I like oak because it’s a clean flavor. With chips I soak them beforehand for smoking and with chunks I do not soak them, he adds.”
For the novice or grilling master, I asked him what they should have in their arsenal. He spoke
1. A good stiff wire brush
2.Long handle spring loaded tongs
3.Suede or leather gloves to protect your hands
4.Instant read thermometer
I asked him what the latest trends in the world of barbecuing. “The rise of the pellet grill, as it is great food smoking. Wood grilling is another trend as now more and more people are grilling over wood. And, interestingly, different meats, he adds. “With inflation is so high we are looking for cheaper cuts of meat. The influx of different types of meats are also trending. And he added that “we’ve gone crazy for grilling vegetables!”
Raichlen’s favorite recipe in the “Barbecue Bible” is the Catalan Tomato Grilled
By Mare’ Evans Contributing Writer
Citrus Coconut
Steamed Cod
Ifyou’re looking for a recipe to wow your family when you’re short on time but still want something big on flavor, do I have the recipe for you, perfect for the hot summer months. It’s light, healthy and wonderfully tasty. It’s even beautiful to look at before you dive in to partake in a wonderful wholesome meal prepared with love. Complimentary veggies include broccoli, spinach or Asparagus; or a fabulous blue curly kale salad with red plum tomatoes and a wonderful dressing of your choice.
Bread. Simple and easy, it has 5 ingredients. Rub bread with garlic, tomatoes, drizzle with oil and sprinkle with salt. He says it is very simple and he loves it because your guests can participate in the experience and grill their own bread. It is so interactive and so welcoming. As noted in his book, Raichlen educates us that this bread belongs to an ancient family of grilled breads such as the Italian Bruschetta and the Indian naan. This dish from Spain “Pa Amb Tomquet” typifies the “irrefutable proof” that the best dishes are often the easiest. It requires the freshest raw ingredients: Crusty country-style bread, ripened tomatoes extra virgin olive oil and fresh garlic, it’s optional. Here are two methods of preparing this quick and easy dish – perfect for Summer grilling.
First method; Rubbing and drizzling and adding the ingredients. The second allows your guests to make their own. Set out a bottle of extra virgin olive oil and a small bowl of coarse (kosher or sea) salt. Give your guests a clove of garlic and half a tomato and let them create their own masterpiece.
Catalan Tomato Bread
Serves 8
4 very ripe tomatoes, cut in half 4 clove garlic (optional), cut in half 8 slices country-style bread, cut ½ in thick
Ingredients
• 4 cod fillets (6 ounces each)
• 1 tablespoon cornstarch
• 1 cup canned coconut milk
• 1/2 cup orange juice
• 2 tablespoons sweet chili sauce
Extra virgin olive oil
Small bowl of coarse (kosher or sea) salt Freshly ground black pepper (optional
1. Place a half tomato and half a garlic clove on each serving plate
2. Set up the grill for direct grilling and pre-heat to medium high.
3. When ready to cook, arrange the bread slices on the hot grate and grill until nicely browned,
2-4 minutes per side. NOTE: Do not take your eyes off of the grill as grilled bread burns very quickly.
4. Place a piece of bread grilled bread on each plate. To eat, rub the bread with the cut side of the garlic, then with the cut side of the tomato, drizzle olive oil over each slice, then sprinkle with salt and pepper, if desired on top.
This book is truly a celebration of sizzle and smoke while giving you the secrets of live-fire cooking with some of the most sought-after dishes, mouthwatering sauces and insider tips and techniques. For more information about this book or Steven Raichlen’s books, TV programs, tips, and techniques, visit stevenraichlen.com and www.barbecuebible. com.
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon soy sauce
• 1 can (11 ounces) mandarin oranges, drained
• 1 green onion, chopped
• 2 tablespoons sliced almonds
• 1 tablespoon sesame oil
• Minced fresh cilantro
Directions
1. In a large saucepan, place a steamer basket over 1 in. water. Place cod in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until fish just begins to flake easily with a fork, 8-10 minutes.
