x

Newsletter Up In Smoke

Get Raichlen's Burgers! plus weekly recipes and tips straight from Steven Raichlen!


Menu

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!

November Dinner Menu

Planter’s Punch (55): Serving guests planter’s punch is a sign of hospitality in the Caribbean. Made with a rum and a variety of fresh juices, this beverage is a terrific companion to West Indian-style barbecue.

Planter Punch - November Dinner Menu

– Photo: Samuel Swanlund

 

Grilled Corn Chowder (92): Corn grilled over live fire with wood smoke takes on an earthy sweetness that can’t be replicated any other way. Serve this chowder to weekend guests or as an appetizer on Thanksgiving.

Grilled Corn Chowder

– Photo: Samuel Swanlund

 

Grilled Duck with Garlic (290): Whether eaten just by itself or with the Cinnamon Cherry Sauce on page 291, this duck might replace turkey on your Thanksgiving table. It’s a celebratory meal.

Grilled Duck - November Dinner Menu

– Photo: Samuel Swanlund

 

West Indian Pumpkin Gratin (420): If you cannot find pumpkins (they seem to disappear after Halloween), substitute butternut or another yellow squash.

Pumpkin Gratin

– Photo: Samuel Swanlund

 

Catalan Cream (519): This recipe came from Barcelona’s Restaurant de les 7 Portes, an establishment that opened in 1836. A small kitchen blowtorch is helpful for caramelizing the tops of this rich and satisfying dessert.

Catalan Cream - November Dinner Menu

– Photo: Samuel Swanlund