Description:
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
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