Good Housekeeping Great Recipes: Grilling: Mouthwatering Recipes for Unbeatable Barbecue

By Hearst

Fire up the grill! America loves to barbecue, and the experts at Good Housekeeping have a bestselling collection of 100 sure-fire recipes-including ones new to this edition! Of course youll learn how to make the perfect burger, but youll also find Grilled Pesto and Mozzarella Pizzas, Mojito-Rubbed Chicken with Pineapple, Baby-Back Ribs Supreme, Shrimp Sonoma, Campfire Corn with Herb Butter, and much more. All the basics are here, including advice on accessories, terrific marinades, ideas for flavoring the fire, and instructions for preparing many faves indoors in a grill pan.  

• Language: English
• Publisher: Hearst
• Release date: May 1, 2012
• ISBN: 9781588169419

Book preview

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Variations on bruschetta

Good Housekeeping

GRILL IT!

MOUTHWATERING RECIPES FOR

UNBEATABLE BARBECUE

HEARST BOOKS

New York

HEARST BOOKS

New York

An Imprint of Sterling Publishing

387 Park Avenue South

New York, NY 110016

Good Housekeeping is a registered trademark of Hearst Communications, Inc.

Hearst Books is a trademark owned by Hearst Communications, Inc.

© 2012 by Hearst Communications, Inc.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission from the publisher.

ISBN 978-1-58816-941-9

GOOD HOUSEKEEPING

Rosemary Ellis

EDITOR IN CHIEF

Courtney Murphy

CREATIVE DIRECTOR

Susan Westmoreland

FOOD DIRECTOR

Samantha B. Cassetty, M.S., R.D.

NUTRITION DIRECTOR

Sharon Franke

FOOD APPLIANCES AND TECHNOLOGY DIRECTOR

BOOK DESIGN: Memo Productions

PROJECT EDITOR: Sarah Scheffel

Photography Credits

Good housekeeping grill it! : mouthwatering recipes for unbeatable barbecue.

    p. cm.

  Includes index.

  ISBN 978-1-58816-941-9

1. Barbecuing. I. Hearst Books (Firm)

TX840.B3G65 2012

641.5'784–dc23

2011030034

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The Good Housekeeping Cookbook Seal guarantees that the recipes in this cookbook meet the strict standards of the Good Housekeeping Research Institute. The Institute has been a source of reliable information and a consumer advocate since 1900, and established its seal of approval in 1909. Every recipe has been triple-tested for ease, reliability, and great taste.

For information about custom editions, special sales, and premium and corporate purchases, please contact Sterling Special Sales at 800-805-5489 or [e-mail].

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www.sterlingpublishing.com

CONTENTS

FOREWORD

THE WAY TO GREAT GRILLING

STARTERS & SALADS

CHICKEN & TURKEY

BEEF, PORK & LAMB

FISH & SEAFOOD

VEGETABLES & MEATLESS MAINS

SALSAS, SAUCES & RUBS

INDEX OF RECIPES BY ICON

PHOTOGRAPHY CREDITS

METRIC EQUIVALENTS

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Jambalaya Sausage Kabobs

FOREWORD

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Simple preparations, enticing aromas, luscious food: Let’s talk grilling. It’s so easy and the results so satisfying that grilling has become a go-to cooking method. And, with the help of stovetop grill pans, delectable grilled food is a year-round option.

In Grill It! we’ve offered our favorite triple-tested recipes for juicy steaks and burgers, fresh vegetables, chicken, seafood, and even pizza. Recipes start with crowd-pleasing appetizers (from quesadillas to skewers to wings) and share-worthy salads (including a grilled Caesar). But the meat of this cookbook is the entrées: Some, like Garden-Fresh Chicken Parmesan and Grilled Fish Tacos, are ideal for easy weeknight suppers. Others, like Barbecue Chicken for a Crowd and Baby-Back Ribs Supreme are best for a leisurely weekend barbecue. And, of course, burgers: From chicken and turkey to beef and even a black-bean burger, we have you covered!

These days, vegetables are stars on the grill. Whether you want to grill a platter of mixed veggies or pop on a packet of potatoes, we provide recipes for lots of tempting sides. Our grilled pesto and mozzarella pizzas, veggie burritos, and eggplant parmesan will appeal to vegetarians and the rest of the crew, too, so be sure to make plenty. The book closes with a chapter on sauces, salsa, and rubs that will add mouthwatering flavor to any meat or vegetable.

Before you light your grill (or heat your grill pan), check out "The Way to Great Grilling." Our advice will help you get the most out of your grill, whether you favor gas, charcoal, or the latest thing in grilling, the electric grill, which allows you to cook without an open flame on a small deck or patio. Grill-pan tips and recipe variations throughout the book reveal why this fast-and-easy indoor method for lower-fat cooking has become a favorite in the weeknight repertoire.

From our test kitchen to your backyard, happy grilling!

SUSAN WESTMORELAND

Food Director, Good Housekeeping

THE WAY TO GREAT GRILLING

Whether you cook over a shoebox-size hibachi or a state-of-the-art gas grill, you know that the intense heat and savory smoke of grilling impart an incomparable flavor that no other cooking method can. The pleasure of cooking (and eating) outdoors enhances the mealtime experience and, some say, improves the flavors of any dish.

Types of Grills

Manufacturers now offer an enticing array of options in grills.

Gas grills have become America’s favorite type of grill. And what’s not to like? Open the gas valve, turn on the controls, preheat for about ten minutes, and you’re ready to go. With gas grills—fueled by either liquid propane or natural gas—you’ve got a world of features to choose from, including a wide range of BTUs up to almost 50,000; extra burners and warming racks; stainless-steel, cast-iron, or porcelain-coated cooking racks; and stainless-steel or porcelain-coated flavor bars (V-shaped bars that catch dripping fat and return it to the food in the form of tasty smoke).

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Charcoal grills are fueled by charcoal briquettes or natural hardwood charcoal chunks. They are typically less expensive than their gas-powered brethren. Look for one made of heavy-gauge steel; a porcelain-enamel coating will give you better protection from rust. If you’re cooking for one or two, consider the hibachi, a small cast-iron grill that’s just right for a pocket-sized patio.

Electric grills offer an alternative to messing around with propane tanks or charcoal. Plug it in and you’re ready to go. Or, if you live where charcoal or gas are not allowed on the terrace, patio, or deck, there are tabletop versions as well as full-size electric grills available; just be sure to position your grill within reach of a grounded outlet.

GRILL-PAN BASICS

Essentially a heavy skillet with ridges in the bottom, a grill pan allows you to do your grilling indoors over your stovetop. You can’t prepare everything you’d cook on an outdoor grill in a grill pan, but there’s a wide range of recipes that will work—all manner of steaks, burgers, lamb, pork chops, fish steaks and fillets, scallops and shrimp, boneless chicken breasts and turkey cutlets. Grilled sandwiches, the toast for bruschetta, many vegetables, and fruits can be pan-grilled, too. We’ve sprinkled an assortment of recipes and grill-pan variations throughout this book, including great burgers you can grill up on your stovetop.

Grill pans come in a range of sizes and materials, from the classic cast iron to stainless steel and hard-anodized aluminum. You can opt for a stay-cool handle or remember that the handle will get just as hot as the rest of the pan. Seasoned cast-iron pans are naturally nonstick. Whether you’ve seasoned your own pan or you’ve bought it preseasoned from the factory, all you need to clean it after each use is a rinse in hot water and a good scrubbing with a stiff brush then towel dry—no detergent, as that can remove the seasoning.

We do not recommend buying a grill pan with a nonstick coating; these should not be preheated empty and if they are heated over more than medium heat, the coating can begin to degrade, releasing harmful chemicals.

Grilling Equipment

Here are the basics, plus some extras.

Grill topper: If you often grill delicate foods such as seafood and vegetables, you’ll want a grill topper, a perforated metal sheet or tray that provides a nearly smooth surface for grilling. It allows you to virtually stir-fry cut-up foods over the flames.

Grilling basket: Another good option for delicate or small foods like kabobs, vegetables, shrimp, or fish fillets. Once the food is inside and the basket is clamped shut, you can toss and turn the entire thing at once—easy!

Tongs: Better than a fork for turning foods because tongs don’t pierce the surface and release juices.

Spatula: Use a long-handled spatula with a heatproof handle for flipping burgers and moving food around on the grill topper.

Skewers: Long metal skewers are a must for kabobs. Choose skewers with flat shafts rather than round ones; this will prevent food from slipping or turning as it cooks.

Basting brush: A heatproof handle and long shaft are essentials. Choose (nearly indestructible, nonstick) silicone bristles over natural or synthetic.

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Thermometers: There are two types. The first measures the internal temperature of the food; choose from an instant-read thermometer, which is inserted into the center of the food when it’s nearly finished, or a thermometer that consists of a probe with digital readout, which you insert into the food as it goes onto the grill. The second type is a grill surface thermometer, which measures the heat of the fire; it’s especially useful when you’re cooking large items low and slow and need to maintain an even temperature for many hours.

Grilling mitts: Make sure they’re long to protect more of your forearm and well insulated to protect you from intense heat. Heavy suede mitts are excellent.

Brass-bristled scrub brush: Use this to clean the grill rack. The best time for this? While the grill is still hot.

For the Fire

Gas and electric grills are easy to light; just follow the manufacturer’s directions.