Recipe of the Month
If you want to take your cuisine to the next level do this…
Many have asked us “How is it possible to do 500 recipes!?” Good question!
One night, when we were enjoying a dinner that included several of Stevens fantastic recipes, we wondered “what is it that is making all these meals so unbelievably good?”
And then we realized. It was because we were on our quest to do all 500 and we weren’t doing just one of Stevens great recipes in a night and adding some average side dishes of our own to go with it.
No, we were doing multiple SR recipes in one dinner, and the more of his that we did, the more indescribably delicious the meals became from start to finish!
So, we offer for your enjoyment, the mind-blowing possibilities for peak cuisine when you have 500 awesome recipes to choose from!
Dinner Plans for March
Pisco Sour – Pg 58 (Peru)
The pisco sour isn’t what you’d call a hot seller these days, but in the boom time following the California gold rush this lively cocktail was one of America’s most popular drinks. Pisco is a robust brandy made in Peru and Chile from muscat grapes. Cheers!
Grilled Provolone (Provolone Asado) – Pg 86 (Argentina)
Doesn’t cheese melt when heated? Won’t it become gooey on the grill? It may defy the laws of culinary physics, but the fact is that provolone holds its shape beautifully during grilling, acquiring a silky texture and a charred, smoky flavor that balances the cheese’s peppery, pungent bite. Tasty!
Grilled Fish with Brazilian Garlic Marinade – Pg 322 (Brazil)
One of the most celebrated restaurateurs in Rio de Janeiro, the charismatic Marius Fontana, created this garlic marinade and it is a winner! We’re betting this will get top marks from our Raichlen aficionados!
West Indian Grilled Vegetables – Pg 401 (Trinidad)
Trinidadians aren’t big grillers, but one exception are chokas, a fire-roasted vegetable that is chopped and seasoned with oil. The traditional vegetable for choka is eggplant or aubergine, but you can also use tomatoes, potatoes, or even pumpkin. If you only do one recipe from this month’s meal plan, do this one. It’s phenomenal!
Spice-Grilled Pineapple – Pg 513 (USA)
The charred flavor of grilled pineapple meshes nicely with the caramelized sweetness of the fruit. Go for the gold—look for fruit with a golden rind which will be juicier and sweeter than the usual green-rind pineapples. A lovely way to finish off a great meal…and super simple!
All recipes can be found in The Barbecue Bible!
