Steven Raichlen's Barbecue! Bible

Posts Tagged ‘shrimp’

Barbecue University

Steven Raichlen’s Barbecue Birthday Menu

Steven Raichlen’s Barbecue Birthday Menu

Call it a busman’s holiday. When my birthday rolls around in this blustery month of March (don’t try to guess when or how old), I’ll celebrate with, what else, a barbecue. And being the hands-on, DIY, control freak kind of guy I am, I’ll probably cook it myself. Oh, I’ll have help from son-in-law Gabriel, the master mixologist of the family. I’m thinking something smoky, like an Oaxacan Manhattan—made with mezcal. (Gabriel also grills...

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A 4th of July Menu, Part I: Jalapeno Shrimp Skewers

A 4TH OF JULY MENU, PART I: JALAPENO SHRIMP SKEWERS In anticipation of July 4th, I've put together an all-star Independence Day menu--it's what we'll be grilling this summer. Not that you need an excuse to break out the grill: If you're like many of our readers, every day is grill day, 24-7-365. I'll be rolling out the recipes on Tuesdays and Thursdays over the next two weeks, so check back in for the next installments. And now (drum roll, please)...

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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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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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VICTOR’S SHRIMP

SHRIMP ON THE BARBIE, BASQUE-STYLE Some of the best prawns I've ever tasted, and they only have two flavorings: Spanish olive oil and coarse sea salt. Here's how they're made by Spanish grill genius Victor Arguinzoniz at the restaurant Extebarri. Start with fresh prawns from the Bay of Biscay. Of course, you'll grill them with the heads on and in the shell. Spray with Spanish extra-virgin olive oil. Grill over the embers of an oak fire...

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Steven at the Aspen Food & Wine Classic

Steven at the Aspen Food & Wine Classic It's Fathers Day weekend and Steven spent it the same way he has for the last 12 years: in Aspen, Colorado, at the Food & Wine Classic. On the menu: a primal menu of recipes from Steven's forthcoming Planet Barbecue. First up: an Israeli salad of grilled eggplant, peppers, and tomatoes. Next, piri piri prawns topped with hellfire chili hot sauce Long bone veal chops (available from...

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Where’s Steven and What’s He Eating?

Where's Steven and What's He Eating? Steven's tour of Planet Barbecue continues. Hint on this location. It's a lot warmer than North America is at the moment, even warmer than it is in Steven's home town Miami. The dish in question is turmeric shrimp, made by marinated jumbo prawns in a spicy paste of fresh turmeric, salt, pepper, and ginger.

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Steven’s New TV Show (Part Two)

Steven's New TV Show (Part Two) More scenes from the taping of Steven's new TV show, The Primal Grill. In particular, some of the dishes you can look forward to seeing in May. Here Steven carves a spit-roasted whole rib roast. Argentinean style grilled peppers and eggplants. A birds eye view of grilled shrimp cocktail with Mediterranean salsa. Grilled oysters with chipotle barbecue sauce, cilantro, asiago, and tequila. Rotisserie...

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PAELLA ON THE GRILL

PAELLA ON THE GRILL  From time to time, we'll give you an exclusive preview of recipes that will be featured on the next season of Barbecue University on PBS. Here's the first--Paella on the Grill--cooked over wood as it was centuries ago in Eastern Spain. The filming and production crew devoured it on the spot. Paella on the Grill Serves 6. 2 tablespoons extra-virgin olive oil 2 chorizo sausages 1 chicken, cut into 8 pieces Coarse...

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DUELING PENS

Dueling Pens  When Steven gave a grilling demonstration at the Charlotte Shout last month, he was in righteous company. Here Steven and Martin Yan autograph a copy of Indoor Grilling at the Johnson & Wales Bookstore in Charlotte, North Carolina. Steven prepared rum glazed shrimp grilled on sugar cane (How to Grill), dry rub ribs (Barbecue Bible), and Cinnamon Grilled Peaches (BBQ USA), while Martin sent flames leaping high into the...

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