Steven Raichlen's Barbecue! Bible

Posts Tagged ‘fish’

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Healthy Grilling: A Dietician’s Menu

Healthy Grilling: A Dietician’s Menu

I’ve said it before. I’ll say it again: Barbecue (more specifically grilling) is the ultimate health food. Grilling adds flavor through smoke and searing, while simultaneously melting out fat. Historically speaking, the discovery of cooking food with fire was mankind’s single greatest discovery and it gave us a competitive evolutionary edge that sustains us to this day. It gives me great pleasure to introduce today’s blog, written by my step-daughter, Betsy Klein. Betsy...

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The Raichlen July 4th Menu

The Raichlen July 4th Menu

They get me when the first veterans march by. World War Two vets, white-haired but proud, followed by the men and women who served in Korea, Vietnam, the Gulf, and now Afghanistan and Iraq. Then comes a real Fife and Drum Corps in Revolutionary War garb, their snare drums rattling you to attention. It’s the Independence Day parade in Edgartown, Martha’s Vineyard. I’ve celebrated July 4th in a lot of places (including overseas), but there’s nothing like a small town parade to make you feel patriotic. This Independence Day marks another...

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Tips for Planked Salmon

Tips for Planked Salmon

Excerpted from Steven Raichlen's Beer-Can Chicken. Chances are, if you’ve visited the Pacific Northwest you’ve enjoyed one of the most distinctive American ways to grill fish: on a cedar or alder plank. The process satisfies and gratifies on quite a few levels. First, the wood imparts a unique flavor all its own—a spicy, wine-like flavor in the case of cedar; a woodier, smokier flavor in the case of alder. It also tends to absorb...

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Tonight: Fabulous Fish Tacos

Tonight: Fabulous Fish Tacos

Whether you’re observing the last Friday of Lent by abstaining from meat or simply looking for lighter dining options now that spring’s officially launched, take a cue from south-of-the-border: serve grilled fish tacos tonight. (The community fish fry will get along just fine without you.) In coastal Mexico, from the Baja peninsula to the Yucatán, fish tacos are not so much a recipe as an appetizing equation: fish + wrappers + condiments = fish tacos. Consequently, they’re infinitely customizable. There’s the protein: impeccably fresh fish, minimally...

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The Smoked Salmon Whisperer

The Smoked Salmon Whisperer

Smoke masters go to extraordinary lengths to perfect their craft, chopping and seasoning their own wood, butchering their own meats, spending sleepless nights tending pits or smokehouses. But as far as I know, only one serenades his smoked salmon with piano music. His name is Ole Hansen of Hansen & Lydersen in London. At six foot three, with long blond hair and piercing blue eyes, he looks more like one of his Viking ancestors than the bespoke salmon master to star chefs and...

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GUAMANIAN YELLOW FIN

WHAT'S COOKING ON GUAM? We received another missive from our barbecue-obsessed friend, Guamanian firefighter and prolific blogger Rueben Olivas, whose tantalizing photo of the completed dish made us want to book a flight immediately to the beautiful Pacific island. We thought we'd share it with you: With all the water surrounding Guam, it goes without saying that fish is abundant. One of my favorite methods of preparing fish is to smoke it, especially...

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JERKY

JERKY, REDUX We had no idea when we published the jerky edition of "Up in Smoke" recently that it would generate such a great response. Jerky, it seems, has a huge legion of fans. (Sign up here for the free monthly newsletter: see the white newsletter link on the left.) One of those fans is Steven's colleague in barbecue, Nancy Loseke, who recently wrote an e-book on jerky for Traeger Pellet Grills. (Her Texas 075, loaded with smoking meat, is...

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PHILIPPINES, PART 2

GRILLING, PHILLIPINES-STYLE (PART 2) A few weeks ago, we deputized our friend Alex Paman to be on the lookout for Filipino grilled specialties during a planned trip, and he generously shared his photos with us. (For more, see the most recent blog below.) Of the photo above, he says, "Grilled seafood platters are a staple in many of the Philippines' world-class beach resorts. This one, from Plantation Bay, features scallops, shrimp, mussels, and...

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TUNA

TUNA THE WAY WE LIKE IT Here's a snapshot from a recent meal at the sizzling new Kushi restaurant in Washington, D.C. The tuna gets flash-seared on a fiery grill just long enough to sear the outside. Then it's topped with fried garlic, chile peppers, scallions, and daikon radish. Served with ponzu (yuzu and soy) or wasabi and soy sauce. The wood-burning grill at Kushi.

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PLANKED SALMON

SON-IN-LAW PICKS UP THE TORCH  This just in from Steven's son-in-law, Gabriel Berthin. Planked salmon in the finest family tradition. A maple plank from Quebec. Alaskan wild salmon. And a simple glaze made from 2 parts mayonnaise (Hellmann's please), 1 part Dijon-style mustard, lemon zest and freshly-squeezed juice for acidity, and just a touch of pure maple syrup for sweetness. Go, Gabriel!

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