Omaha Steaks: Let's Grill - Hardcover

John Harrisson

9780609607763: Omaha Steaks: Let's Grill

Hardcover

ISBN 10: 0609607766 ISBN 13: 9780609607763

Publisher: Clarkson Potter, 2001

Here is the perfect companion to everybody’s favorite cooking technique: the unbeatable thrill of the live fire. More than a wonderful collection of mouthwatering recipes, Omaha Steaks: Let’s Grill is also an invaluable introduction to everything you need to know (and nothing you don’t need to know) to set up, fire up, and grill away.

The useful how-to section begins with a much-needed clarification of the cooking methods-grilling, barbecuing, smoking, and others. Then it’s on to the equipment: whether you’re cooking on a gas, charcoal, electric, or rotisserie grill, Omaha Steaks: Let’s Grill discusses what you should look for and what you should avoid. Accessories are demystified, safety issues are explained, the variety of fuels (lump charcoal, briquettes, woods) and how to use them are outlined. The authors also walk you through the crucial steps of building, lighting, and maintaining the fire, cooking over it, and cleaning up. By the end of a few brief chapters, you’ll know the hows and whys of every aspect of grilling.

And then come the recipes: soups, beef, pork, lamb, chicken, fish and shellfish, vegetables, and desserts-an array of sixty fantastic dishes, representing a broad range of cuisines, from down-home favorites such as Chile-Rubbed BBQ Hickory Ribs to updated classics such as Pine Nut-Crusted Rack of Lamb with Grilled Asparagus to Far East-inspired Lemongrass-Speared Chicken Satay with Thai Peanut Sauce. The dishes are creative, but developed with the home cook in mind so all recipes are completely accessible to everyone.

Omaha Steaks: Let’s Grill concludes with a chapter of essential advice on selecting, preparing, storing, and using grill-friendly ingredients, and appendixes that include at-a-glance charts of cooking times and internal food temperatures. Leave this book right next to the tongs, because you’ll be reaching for this indispensable handbook of information and recipes all year long.

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Review:

You'd expect breathtaking recipes like Chipotle-Grilled Filets with Black-Bean-Roasted Mango Salsa or Mesquite-Grilled Porterhouse Steaks with Oregano-Tomato Butter and Grilled Garlic Mashed Potatoes from Omaha Steaks, "America's first name in meat," but what about Seared Ginger-Soy-Marinated Tuna with Soy-Mustard Sauce, Kashmiri Curried Chicken Wings with Minted Yogurt-Cucumber Dip, or Creole-Style Seasoned Pork with Honey-Mustard Grilled Peaches? Believe it or not, all of these lip-smacking, mouthwatering recipes, and many more, are included in Omaha Steaks: Let's Grill.

Frederick J. Simon is an owner of Omaha Steaks and John Harrisson has coauthored more than 20 cookbooks. Together they have created a colorful, innovative collection of recipes for grilling everything from beef, lamb, and pork to chicken, fish, and vegetables. They begin with the basics: different kinds of grills and grilling tools, grill safety, and fuels. A short section on choosing ingredients follows, including tips on how to check for freshness and the best marinating and grilling methods for each type of ingredient. But it will be the full-page photos of dishes like Grilled Rock Lobster Tails with Red Chile Butter Dipping Sauce or the succulent, sticky Hong Kong Pork Ribs with Spicy Hoisin-Ginger Glaze that will have you rolling out your grill, even if it's the middle of winter where you live. The side dishes and sauces are also creative and original, such as the Tropical Fruit Salsa for the Rum-Soused and Rum-Glazed Halibut, the Red Chile Grilled Corn for the Trelawny Parish Jamaican Jerk Chicken, and the Brandied Caramelized Onions for the Spice-Rubbed Grilled Steak Sandwich.

Simon and Harrisson never forget that grilling is a wonderful way to socialize while you cook. The techniques involved are simple and the process is far from an exact science. The key, they remind us, is to make sure we're having fun, and that the fruits of our labors make us proud. These recipes go from casual burgers and kabobs to elegant dishes such as Balsamic Vinegar and Port-Glazed Lamb with Grilled Skillet Cornbread, and even to desserts like Seared Finger Bananas with Creamy Cointreau Sabayon. These guys know that once you get the grilling "bug" it's hard to come back to the kitchen. --Leora Y. Bloom

About the Author:

JOHN HARRISSON has co-authored more than twenty cookbooks with such culinary luminaries as Stephan Pyles, Douglas Rodriguez, Norman Van Aken, and Mark Miller, as well as the first two Omaha Steaks books, The Steaklover’s Companion and Beef for All Seasons. He was born in England, and now lives in Hawaii.

FREDERICK J. SIMON is an owner of Omaha Steaks International, as well as co-author of The Steaklover’s Companion and Beef for All Seasons. He lives in Omaha.
Visit Omaha Steaks on the Web at www.omahasteaks.com

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