Steven Raichlen's Barbecue! Bible

Posts Tagged ‘onions’

Hot Stuff

Green Meets Grill

Green Meets Grill

No, I haven't gone over to the dark side. But I did recently publish a vegetarian barbecue book -- in French in Quebec, where believe it or not, I have a French language TV show on barbecuing and grilling called Le Maitre du Grill. The book may be for the French-speaking visitors to BarbecueBible.com, but vegetarian grilling is for all of us. According to a recent New York Times story, while only 5 percent of Americans embrace a vegetarian diet...

Read more →

SENGALESE MEAL

Here's another guest entry by our buddy, blogger Mick Vann of Gustidude. It's a great blog. Check it out! Art and I got together this past Saturday to put together a Senegalese Grilled Chicken recipe that was one of dozens cut from the final version of our then too-lengthy appetizer book: The Appetizer Atlas: A World of Small Bites, Art Meyer and Mick Vann, 2003, Wiley Senegalese Grilled Chicken with Lemon and Onions (serves 8 as an appetizer)...

Read more →

PART 2 – REALLY BIG BBQ

PART 2 - REALLY BIG BARBECUE Our friend, blogger Mick Vann, was invited to a very special barbecue featuring a whole steer. We've shared some of it with you already. As promised, here's Part 2: And here's a link to Mick's blogspot: Gustidude. ...there was a great nosh of grilled fresh fava bean pods...zip them open and enjoy the nutty treats inside: ...had some nice Malbec to go with: ...a pile of found deer antlers from the ranch: ...the...

Read more →

GRILLED CHEESE

VEGETARIANS AT THE GRILL  Who knew that vegetarian grilling was that popular? Steven's book Vegetarians at the Grill is a best-seller in Holland. Here are some grilled cheese kebabs from the set of his French-Canadian TV show. To make the kebabs, use squares of tomato, pepper, onion, and a grilling cheese like Greek halloumi or Indian paneer. Check out the skewers--sturdy branches of rosemary, leaves stripped from the bottom to make room...

Read more →

Grilled: The Ultimate Spring Onions

Grilled: The Ultimate Spring Onions (Photo courtesy of Nancy Loseke) When Steven learned his assistant, Nancy Loseke, was Barcelona-bound recently, he urged her to seek out cal

Read more →

Spit Roasted Onions

Spit roasted onions? If you've thought countertop rotisseries are good only for roasting chicken, check out these onions--quartered, marinated in equal parts honey, olive oil, and balsamic vinegar, and spit-roasted until crusty and brown in the rotisserie basket. They're fab. Outdoor grillers can achieve the same effect via indirect grilling. Boil down any leftover marinade to make an incredible sauce.

Read more →