Steven Raichlen's Barbecue! Bible

Posts Tagged ‘dessert’

Impress Mom on Her Day with a Grilled Brunch

Impress Mom on Her Day with a Grilled Brunch

All photos by Richard Dallett. As food holidays go, Mother’s Day (celebrated this year on May 8th) is risky business. There’s that well-intentioned, but often disastrous breakfast in bed—cooked (mauled?) by Dad and the kids. Or there’s the all too often indifferent, overpriced brunch cooked by chefs who would rather be celebrating the day with their own moms. (The National Restaurant Association estimates that nearly 50 percent of American families will go out to eat on Mother’s...

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Barbecue University™

Applying Lessons Learned at BBQ U: Pumpkin Pie Hits the Grill

Applying Lessons Learned at BBQ U: Pumpkin Pie Hits the Grill

If barbecue is a religion, most of the time I find myself preaching to the choir. But last year at Barbecue University I had the opportunity to make a convert. Her name was Toni Dash and she came to BBQ U with terrific writing skills (from her blog, BoulderLocavore.com) but little experience grilling. Well, to judge from this innovative dessert—grilled pumpkin pie with a smoked gingersnap crust—she caught the holy fire. She’s also a mind reader, because...

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National S’mores Day Is Coming Up: Here Are 10 New Ways to Celebrate

National S’mores Day Is Coming Up: Here Are 10 New Ways to Celebrate

You heard it here first: Monday, August 10, is National S’mores Day. The origins of this campfire treat are unclear. We do know that the recipe for s’mores first appeared in a 1927 scouting handbook called Tramping and Trailing with the Girl Scouts. Yes, this portmanteau word—a combination of “some” and “more”—has been on the lips of North American outdoor cooks for nearly a century. (As have dabs of gooey fire-roasted marshmallows, smears of chocolate, and graham...

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Wishing You a Smokin’ Valentine’s Day

Wishing You a Smokin’ Valentine’s Day

“If music be the food of love, play on,” wrote Shakespeare in Twelfth Night. We can’t help you with the music (we trust you do your own mixing), but in the romance food department we have you covered. No stressed out servers. No long wait for cocktails. And the best table in the house is yours. Speaking of cocktails, get things started with a fired up Old-Fashioned: For each drink, crust a slice of orange with sugar and grill over a hot...

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4TH OF JULY MENU, PART 4

A 4TH OF JULY MENU, PART IV: BLUEBERRY CRUMBLEIt's the final installment of our countdown to the day when our obsession is made manifest all across the nation. Being the devoted grillers that we are, we must up the ante by grilling all the way through the menu. Time for dessert. BLUEBERRY CRUMBLE My wife Barbara has a passion for the tiny, sweet, incredibly fragrant low bush blueberries harvested in Maine at the end of July and the beginning...

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BOOK TOUR CHRONICLES

BOOK TOUR CHRONICLES: A PHOTO SOUVENIR OF THE CLEVELAND FABULOUS FOOD SHOW No, I'm not a rock star, but I did march on stage to the beat of Springsteen's "Born in the USA" (Burn in the USA?!) The occasion? The first Fabulous Food Show in Cleveland, Ohio, dedicated to grilling. Catching up with an old pal, Emeril Lagasse. Historical side note: I first met Emeril when I was the restaurant critic for Boston Magazine and he was chef at the Parker...

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PRESS ST. HELENA

BLISS ON THE BONE  Greetings from one of our favorite chop houses - "Press" in St. Helena in the Napa Valley. Pastured meats. Great local wines. And a souffle for dessert made from Scharffen Berger 70 per cent chocolate. Here's one secret behind Press's big flavors: They use only cherry and almond in the wood-burning grill. Absolute bliss on the bone: a mixed grill featuring Sonoma lamb chops, smoky beef tenderloin kebabs, and Wagyu...

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BBQU 2011 #2

WHAT'S ON THE MENU AT BBQU (PART 1)? Here are some food photos we snapped at Barbecue University recently, illustrating our tendency to cook entire meals on the grill--eight recipes per day. In the photo above? Ember-roasted gazpacho. Incidentally, sign-ups for next year's sessions (scheduled for June 6 - 9 and June 9 - 12) have already begun. For more information, please click on "BBQ U" (see the link on the left hand side of our homepage). ...

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DESSERT ON THE GRILL

DESSERT ON THE GRILL - ROUND 21  By now, you're already a pro at cooking dessert on the grill. Here's how they do it in Bogota, Colombia. (For the complete recipe, see Planet Barbecue, page 571.) Start with ripe plantains, those jumbo-size cooking bananas, popular throughout Latin America. You'll also need guava paste (sometimes called membrillo) and a salty white cheese, such as queso fresca. Make a lengthwise slit in each plaintain...

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GIFT – BBQ U

FOR THE HOLIDAYS: BBQ U GIFT CERTIFICATES  Many of you have asked about gift certificates for BBQ U. Well, here they are for the June 8-11 and June 12-15, 2011, sessions. This is the most ambitious class yet, covering Icons of Barbecue, Grilling with Edge, and Global Tailgating. Learn how to prepare coffee-rubbed brisket, fire pit ribs, whole fish in a salt crust, bourbon-brined turkey, Kobe-style beef sliders, grilled lobster, lemongrass...

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