Steven Raichlen's Barbecue! Bible

Posts Tagged ‘dessert’

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 BONEĀ  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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DESSERT MEETS GRILL

DESSERT MEETS GRILL    Oiling the grill grate. Looking for a new dessert on the grill? Check out these coconut-grilled bananas from Thailand. (The recipe is on page 573 in Planet Barbecue.) Position the bananas at the edge of the grill grate to keep the exposed ends of the skewers from burning.  Bananas skewered on bamboo and dipped in coconut-caramel.  A novel presentation: Grilled bananas served...

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BRAZILIAN PINEAPPLE

BRAZILIAN SPIT-ROASTED PINEAPPLE  Steven discovered this outrageous dessert in Porto Alegre, Brazil. Watch Steven make it on the Borders Kitchen website: Brazilian Pineapple. (more…)

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Happy Labor Day!

Happy Labor Day! It's hard to believe Labor Day is upon us already. Steve, Barbara, daugher Betsy (in the center) and son Jake (in the Chappy T-shirt) wish everyone a great holiday. Here are some of the dishes we grilled on Martha's Vineyard this summer. Clockwise starting at the top right: grilled corn, blueberry crisp, grilled asparagus, grilled clams, grilled garlic bread, and grilled swordfish with pineapple salsa.

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Attention Chocolate Lovers

Attention Chocolate Lovers OK, chocolate may not be a primary ingredient in barbecue. Although before dismissing the notion entirely, consider life at the grill without Mexican Mole Poblano barbecue sauce (page 176 in Sauces, Rubs, and Marinades), Chipotle Chocolate Ribs (page 110 in Raichlen on Ribs), and of course, any of the numerous variations on that scout staple, S'mores (page 512 in Barbecue Bible; page 438 in How to Grill; and page 736...

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