Steven Raichlen's Barbecue! Bible

Posts Tagged ‘shrimp’

Battle of the Hibachis

Battle of the Hibachis

It’s the antithesis of the modern North American stainless steel super grill (you know, that propane-fired monster with multiple heat zones, infrared sear station and industrial strength rotisserie). But when it comes to providing maximum grilling efficiency in minimal space, few grills can beat its direct, concentrated, blast-furnace heat. It’s the compact Japanese-style tabletop grill known in the West as the hibachi. Without it there would be no yakitori or robatayaki. Get the Yakitori Like They Make It in Japan recipe....

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6 Things You Need to Know About Buying Shrimp

6 Things You Need to Know About Buying Shrimp

Shrimp on the barbie? You bet. This small crustacean looms large on Planet Barbecue. It’s universally available, relatively affordable, quick cooking, and sizzled on the grill in virtually every corner of the world. We Americans consume more shrimp per person per year than salmon, cod, or tilapia combined. When shrimp is good (sweet, fresh, and firm), few crustaceans can rival it. It’s a succulent, snappy crescent of pure protein—18 grams per 3 ounce serving. Shrimp is so accommodating, it even tells you when...

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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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