Grill Eats & Drinks: Recipes for Good Times

By Chronicle Books

The essential recipes you need to establish the best grilling game on the block—from Grilled Pizza to Foolproof Burgers, Tequila-Lime Shrimp to Mojitos.
 
A taste of the good life! This bite-size collection showcases twenty special recipes, all with photographs, that will inspire food lovers to take the party outside. Selected from some of Chronicle Books’ best-loved cookbooks, here are easy-peasy drinks (alcoholic and nonalcoholic), quick appetizers, simple salads and sides, and great-for-the-grill main dishes. Whether it’s the South Seas Sangria, Corn with Chipotle Butter, or the Honey-Glazed Spareribs that beckon, everything tastes better out on the patio. And grilling will be all the more relaxing for the cook who has this just-right repertoire at hand.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Apr 14, 2015
• ISBN: 9781452150451

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Book preview

QUICK-PICKLED VEGGIES

SERVES 6 TO 8

2 cups [200 g] small cauliflower florets

2 cups [200 g] ¹/2-in- [12-mm-] thick small zucchini slices

1 cup [90 g] 1-in [2.5-cm] green bell pepper squares

1 cup [90 g] 1-in [2.5-cm] red bell pepper squares

2 sprigs fresh tarragon

2¹/2 cups [600 ml] water

1¹/2 cups [360 ml] white wine vinegar

³/4 cup [180 ml] unseasoned rice vinegar

²/3 cup [130 g] sugar

One 2¹/2-in [6-cm] piece fresh ginger, peeled and cut into thin slices

7 garlic cloves, peeled and halved

1 Tbsp kosher salt

2 tsp yellow mustard seeds

1¹/2 tsp red pepper flakes

Combine the cauliflower, zucchini, bell peppers, and tarragon in a large, nonreactive bowl or wide-mouthed jar and set aside. Bring the water, wine vinegar, rice vinegar, sugar, ginger, garlic, salt, mustard seeds, and red pepper flakes to a boil in a large pot. Lower the heat to a simmer and cook for 10 minutes. Bring to a boil again and pour the hot liquid over the vegetables. Stir occasionally while the mixture cools, then cover and refrigerate. Wait at least 3 days before eating, stirring every once in a while to keep all of the vegetables submerged. When serving, make sure to avoid the ginger and garlic, which are for flavoring, not eating. The pickles keep in the refrigerator for up to 1