The BBQ Queens are back to show the world that grilling is not just for the weekend! In Weeknight Grilling with the BBQ Queens, Karen Adler and Judith Fertig offer 100 easy and versatile recipes for weeknight dinners on the grill, and most can be prepared in 45 minutes or less. The Queens' straightforward, fun - loving approach shakes up the monotonous routine of cooking dinner and gives busy people everything they need to get healthy, great - tasting meals on the table quickly. All the recipes and suggestions needed for each dinner are included on a two - page spread for maximum convenience, and the ingredients called for are either readily available in grocery stores or already sitting in the pantry. The BBQ Queens explain a variety of grilling techniques, such as skewering and stir - grilling; offer Time - Saving Tiara Touches providing shortcuts and other ways to streamline dinner prep; and include recipes for turning grilled leftovers into wonderful new dishes. Weeknight Grilling with the BBQ Queens makes dinner preparation such a snap that the only difficulty is in choosing which of the mouthwatering dishes to serve, such as Grilled Flank Steak with Avocado Salsa Verde and Grilled Corn; Asiago Grilled Chicken Breasts with Linguine Marinara; Lime - Basil Shrimp with Grilled Polenta and Asparagus; Grilled Vegetable Roll - Ups with Feta - Olive - Lemon Filling; Mesquite - Grilled Pasta Salad with Chicken, Peaches, and Cashews; or Tandoori Turkey Burgers with Onion, Tomato, and Cucumber Raita. These user - friendly recipes harness the power of the grill to make tasty, nutritious meals easily achievable all week, every week.
Shares 100 quick-prepare recipes for weeknight grilling, pairing each recipe with a two-page spread for convenient reference, in a volume that features healthy cooking tips, coverage of a range of grilling techniques, and directions for ...
A 1/2-inch-thick paillard will cook in about 2 1/2 minutes per side. Cubano Grilled Chicken with Picadillo Olive ... For the salsa, in a medium-size bowl combine 1 chopped medium-size onion, 1 seeded and chopped large red bell pepper,.
Offers advice on grilling basics such as starting a fire, using a gas grill, and cooking times, and features recipes for foods ranging from meats and vegetables to fruits, breads,...
We are both avid indoor cooks as well, and our philosophy is that just about anything that you cook indoors can be adapted to be cooked outdoors. The big plus in cooking outdoors comes from that smoky, charred flavor that you get from ...
Hickory-flavored Pork Patties, Pacific Rim Salmon Fillets, and Stir-Grilled Shrimp with Snap Peas are just a sampling of the many grilled favorites featured in this cookbook.
Any party with Karen Adler and Judith Fertig at the helm is bound to be a success.
Simply go to Google.com and search for the kind of wood you want, for example, “beechnut grilling planks” or “birch grilling planks.” Also see the Resources (page 122) for additional plank vendors. Here is a comprehensive list of the ...
WHITE. WINE. WINMICHETTE. Fresh vinaigrettes are easy to make, packed with flavor, and are the perfect all-purpose marinades. 1/2 cup olive oil 1/4 cup vinegar 1/4 cup dry white wine 1 clove garlic, minced 1/2 teaspoon mustard 1 ...
There are even recipes for brunch on the grill. The book includes cool drinks to sip while the fire gets hot, as well as appetizers, salads, simple desserts, and, of course, the meats, fish, and poultry that everyone loves to grill.
Schlesinger, coauthor of The Thrill of the Grill (William Morrow, 1990) and License to Grill (William Morrow, 1997), holds a Ph.B. from the Kansas City Barbeque Society Greasehouse University—that's Doctor of Barbecue Philosophy!