Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue - Softcover

Cheryl Jamison

Softcover

ISBN 10: 1558321071 ISBN 13: 9781558321076

Publisher: Harvard Common Press, 1996

Synopsis

225 innovative recipes for smoke-cooked barbecue, emphasizing chicken, fish, and vegetables.

About this title

About the Author

Cheryl Alters Jamison and Bill Jamison are considered the preeminent experts on smoke-cooked barbecue, one of the hottest trends in American cooking. Their previous cookbooks include James Beard Book Award-winners Smoke and Spice and The Border Cookbook, as well as Texas Home Cooking and The Rancho de Chimay Cookbook.

Reviews

Home smoking equipment, including stove-top smokers, has become less expensive and more popular in recent years. The authors of the James Beard Award-winning Smoke and Spice, about traditional smoke-cooked barbecue, now turn their attention to this latest cooking trend. This exuberant manual delivers tips for buying and using the equipment, and for more than 200 classic recipes from a variety of traditions?including Mediterranean, Caribbean, Japanese and Mexican?adapted to the demands and strengths of smokers. Dishes range from soups (Crawfish and Andouille Chowder) to nuts (Linguine with Smoked Walnuts and Herbs) and, of course, meat (Spice-Rubbed Venison Scaloppine, or a simpler Lemon-Garlic Leg of Lamb). Emphasizing poultry and fish, the Jamisons offer spicy combos, such as Thai Firebirds (with ginger and red chilis) or Sweet and Hot Salmon Steaks, and mellower marinated dishes, such as Brandy-Smoked Turkey Breast. Substantial vegetable dishes, pastas and elaborate main-course salads round out the varied recipes. Sometimes the smoky flavor is incidental (Veggie Heroes) and sometimes central (Chipotle-Honey Flank Steak). The Jamisons will smoke anything; their enthusiasm will encourage many readers to join them.
Copyright 1996 Reed Business Information, Inc.

Summer is upon us, and there's something for everyone in the latest crop of books on outdoor cooking. Butel, the author of several popular books on Southwestern food, also runs a cooking school in Albuquerque. She starts with a good introduction to grilling and smoking, with information on rotisserie cooking as well. Her recipes, from Appetizers to Quick Smoking to Desserts from the Grill, are appealing and fairly sophisticated. Readers expecting typical Southwestern cooking, however, will be surprised to find Bayou Gumbo, Hot Tuna Teriyaki with Sushi Rice, and other ethnic and "fusion" dishes. In any case, there are lots of good and imaginative recipes here. For most collections. The Jamisons, who covered classic barbecue in Smoke & Spice (LJ 4/15/94), are back with a more contemporary approach, creating an array of delicious dishes from Southwest Shrimp and Corn Nuggets to Salmon with Summer Herbs. They stop short of smoking desserts, but they do offer menu suggestions for each of their tempting recipes. Recommended for most collections. The old school of barbecuing is represented by Venable and Willingham. Venable offers Rick's Hot Wings, Down and Dirty Ribs, Kansas City Steaks with Red Wine, and other recipes in that vein; most are short and simple. Willingham, who has won awards at barbecue competitions all over the country, includes many recipes from other barbecues as well as his own recipes. There are recipes for both grilled and barbecued meats and fish, along with appetizers, side dishes, and barbecue sauces, rubs, marinades, et al., presented with lots of folksy humor. Spieler's contribution is a beautifully photographed collection of mouthwatering dishes, but it's not exactly classic barbecue: Thai-Style Shrimp, Provencal Fish in Grape Leaves, and Yucatan Turkey. (Almost all the recipes are for grilled dishes rather than true barbecue.) Buy this for its eclectic assortment of internationally inspired summery recipes, not as the basic introduction to outdoor cooking that its title might suggest.
Copyright 1996 Reed Business Information, Inc.

Excerpt. © Reprinted by permission. All rights reserved.

Double-Smoked Salsa Mexicans often make salsas with grilled or roasted tomatoes, deepening the natural fruit flavor. Here we put a different twist on the idea by smoking the tomatoes and also incorporating the smoky savor of chipotle chiles. If you want to mellow the mixtures, add chunks of avocado. Makes about 2 cups

4 whole small tomatoes, preferably Italian plum Vegetable Oil 1 to 2 canned chipotle chiles and 1 to 2 tablespoons of adobo sauce 1/2 medium onion, chopped 3 tablespoons minced fresh cilantro 2 tablespoons tomato paste 1 tablespoon white vinegar 2 garlic cloves, minced 1/2 teaspoon salt, or more to taste Pinch or two sugar (optional) Bite-size Haas avocado chunks.

Bring your smoker to its appropriate cooking temperature. Coat the tomatoes with oil and smoke until the skins split and the tomatoes are well softened, about 25 to 3 5 minutes at a temperature of 225 to 250 degrees F. (The tomatoes can be smoked a day ahead, covered, and refrigerated.) Transfer the tomatoes (unskinned and uncored) to a blender and add the other ingredients, except for the optional sugar and avocado. Pure the salsa. Pour the salsa into a small bowl and refrigerate for at least 30 minutes. Taste the mixture and add a bit of sugar if it's too sharp: if your tomatoes are the summer's freshest, you probably won't need it. Stir in the avocado shortly before serving if you wish. Serve the salsa with chips, or over grilled fish, tacos, or other dishes.

Lemon Leeks Roman emperor Nero ate heaps of leeks in an effort to improve his singing voice. This dish shows why they're worthy of song. serves 3 or 6

Vinaigrette 6 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 large shallot, minced 1/2 teaspoon prepared dijon mustard 1/4 tablespoon coarse salt Generous grinding of black pepper

6 medium leeks, trimmed of roots Minced fresh parsley, preferably the flat leaf variety, for garnish

Combine the vinaigrette ingredients in a lidded jar and reserve at room temperature. Bring your smoker to its appropriate cooking temperature. Place leeks in a steamer. Steam the leeks on the stove over high heat for five minutes, once the water has begun to boil. Brush the leeks thoroughly with the vinaigrette and transfer them to the smoker. Cook the leeks until very tender, about 25 to 35 minutes at a temperature of 225 to 250 degrees F. Drizzle more vinaigrette over the leeks and them top them with a scattering of parsley. Serve warm. Leftovers are good warm or chilled.

Edition details

• Publisher: Harvard Common Press
• Publication date: 1996
• Language: English
• ISBN 10: 1558321071
• ISBN 13: 9781558321076
• Binding: Paperback
• Number of pages: 400