The Big Book of Backyard Cooking (44 page)

Purviance, Jamie.
Weber’s Art Of The Grill: Recipes for Outdoor Living.
Chronicle Books, 1999.

Raichlen, Steven.
The Barbecue Bible.
Workman Publishing, 1998.

Schlesinger, Chris, and John Willoughby.
The Thrill Of The Grill.
William Morrow and Company, Inc., 1990.

TABLE OF EQUIVALENTS

THE EXACT EQUIVALENTS IN THE FOLLOWING TABLES HAVE BEEN ROUNDED FOR

CONVENIENCE.

LIQUID AND DRY MEASURES

U.S.

METRIC

¼ teaspoon

1.25 milliliters

½ teaspoon

2.5 milliliters

1 teaspoon

1 tablespoon (3 teaspoons)

1 fluid ounce (2 tablespoons) 30 milliliters

¼ cup

⅓ cup

1 cup

1 pint (2 cups)

1 quart (4 cups, 32 ounces)

1 gallon (4 quarts)

3.84 liters

1 ounce (by weight)

1 pound

2.2 pounds

U.S.

METRIC

1/8 inch 3 millimeters

¼ inch 6 millimeters

½ inch 12 millimeters

1 inch 2.5 centimeters

OVEN TEMPERATURES

FAHRENHEIT CELSIUS GAS

250

½

275

140

300

150

325

160

350

180

375

190

400

200

425

220

450

230

475

240

500

260

BETTY ROSBOTTOM is the author of several books on cooking and entertaining.

She writes a weekly column for the LA Times Syndicate and is a frequent contributor to
Bon Appétit
magazine. Founder of the La Belle Pomme Cooking School in Columbus, Ohio, she now teaches cooking classes in her hometown of Amherst,

Massachusetts, and at leading culinary schools throughout the United States.

• 8
  
• INTRODUCTION
  
• 11
  
• BASICS:
  
• TIPS AND HELPFUL HINTS, TECHNIQUES, AND SOME BASIC RECIPES
  
• 12
  
• TIPS AND HELPFUL HINTS
  
• 12
  
• ABOUT GRILLING
  
• 13
  
• ABOUT BUYING FISH
  
• 13
  
• ABOUT VEGETABLES AND SALADS
  
• 13
  
• ABOUT FRESH HERBS
  
• 14
  
• ABOUT SALTS
  
• 14
  
• ABOUT ICE-CREAM MAKING
  
• 15
  
• SOME BASIC TECHNIQUES
  
• 15
  
• TOASTING NUTS, SEEDS, OR COCONUT FLAKES
  
• 15
  
• CRUSHING FENNEL, CARAWAY, OR ROSEMARY SEEDS
  
• 15
  
• “PERFECT” HARD-BOILED EGGS
  
• 16
  
• CLEANING LEEKS
  
• 16
  
• PEELING GARLIC CLOVES
  
• 16
  
• PEELING AND CHOPPING TOMATOES
  
• 17
  
• SEEDING AND CHOPPING HOT PEPPERS
  
• 17
  
• ZESTING OR REMOVING THE PEEL FROM CITRUS FRUIT
  
• 18
  
• A FEW BASIC RECIPES
  
• 18
  
• BUTTER-RICH SAVORY PIE DOUGH
  
• 19
  
• BUTTER-RICH SWEET PIE DOUGH
  
• 20
  
• CRÈME FRAÎCHE
  
• 20
  
• HERBES DE PROVENCE
  
• 21
  
• EASY SAFFRON RICE
  
• 22
  
• CHAPTER 1
  
• GRILL FAVORITES: STEAKS, BURGERS, AND HOT DOGS
  
• 24
  
• CHILI-RUBBED SIRLOINS WITH GUACAMOLE SALSA
  
• 25
  
• GARLIC-SCENTED SIRLOINS WITH RED AND YELLOW PEPPER RELISH
  
• 26
  
• SIRLOIN STEAKS WITH BLUE CHEESE WALNUT BUTTER
  
• 27
  
• CHARRED T-BONE OR PORTERHOUSE STEAKS WITH CHIMICHURRI SAUCE
  
• 28
  
• BACON-WRAPPED FILET STEAKS TOPPED WITH ROASTED GARLIC BUTTER
  
• 30
  
• TENDERLOIN STEAKS WITH HOT SPICY TOMATO RELISH
  
• 31
  
• RIB-EYE STEAKS WITH WHIPPED HORSERADISH CREAM
  
• 32
  
• RIB-EYE STEAKS WITH SMOKY CHILE TOMATO SAUCE
  
• 34
  
• GINGER AND GARLIC FLANK STEAKS
  
• 35
  
• SESAME FLANK STEAKS WITH GRILLED GREEN ONIONS
  
• 36
  
• GRILLED LEMON PARSLEY VEAL CHOPS
  
• 38
  
• HAMBURGERS WITH CHUNKY GUACAMOLE SALSA AND SMOKED BACON
  
• 39
  
• “TRUE BLUES” HAMBURGERS
  
• 40
  
• BBQ BURGERS
  
• 41
  
• LAMB BURGERS WITH ROASTED RED PEPPER RELISH
  
• 42
  
• LEMON DILL CHICKEN BURGERS
  
• 43
  
• TURKEY BURGERS WITH HONEY MUSTARD, WHITE CHEDDAR, AND CRISP APPLE SLICES
  
• 44
  
• TURKEY BURGERS WITH BALSAMIC ONION MARMALADE
  
• 45
  
• GOAT CHEESE–STUFFED TURKEY BURGERS WITH ROASTED RED PEPPER RELISH
  
• 46
  
• SALMON BURGERS WITH CUCUMBERS AND SESAME MAYO
  
• 48
  
• TUNA BURGERS WITH PICKLED GINGER AND WASABI MAYO
  
• 49
  
• PORTOBELLO MUSHROOM BURGERS WITH PEPPER BOURSIN AND MIXED GREENS
  
• 50
  
• BRATWURSTS ON TOASTED ROLLS WITH CARAMELIZED ONIONS AND CREAMY HORSERADISH SAUCE
  
• 51
  
• SAUSAGES ON TOASTED ROLLS WITH TOMATO MUSTARD RELISH
  
• 52
  
• ITALIAN SAUSAGES ON TOASTED ROLLS WITH SWEET PEPPER AND ONION SAUTÉ
  
• 53
  
• KIELBASA ON TOASTED BUNS WITH HOT APRICOT MUSTARD
  
• 54
  
• CHAPTER 2
  
• LAMB, PORK, BIRDS, AND FISH COOKED OVER AN OPEN FIRE
  
• 56
  
• LAMB CHOPS WITH ROQUEFORT, FIGS, AND ROSEMARY
  
• 58
  
• GRILLED LAMB CHOPS WITH ORANGE AND MINT COUSCOUS
  
• 60
  
• PROVENÇAL LAMB CHOPS AND SUMMER VEGETABLES
  
• 62
  
• BUTTERFLIED LEG OF LAMB WITH GARLIC, MINT, AND LEMON
  
• 64
  
• LAMB CHOPS WITH CRUSHED GARLIC, ROSEMARY, AND RED PEPPER FLAKES
  
• 65
  
• BUTTERFLIED PORK CHOPS BRUSHED WITH TARRAGON MUSTARD BUTTER
  
• 66
  
• PORK TENDERLOINS WITH PEACH GINGER SAUCE
  
• 68
  
• PORK LOIN IN A ROSEMARY JACKET
  
• 70
  
• PORK AND PRUNE BROCHETTES
  
• 72
  
• LIME PORK CHOPS WITH TOMATO SOUR CREAM GARNISH
  
• 73
  
• CHICKEN WITH MANGO, TOMATO, AND KIWI SALSA
  
• 74
  
• FENNEL AND ROSEMARY-COATED CHICKEN
  
• 76
  
• HONEY CITRUS CHICKEN
  
• 78
  
• CHICKEN “SCALLOPS” TOPPED WITH TOMATOES, BLACK OLIVES, AND FETA
  
• 80
  
• HICKORY-SMOKED TURKEY BREAST WITH HERB STUFFING
  
• 82
  
• OLD-FASHIONED BARBECUED CHICKEN
  
• 84
  
• SUTRISNO’S CHICKEN SATAY
  
• 86
  
• BARBECUED SALMON WITH A MAHOGANY GLAZE
  
• 87
  
• SALMON FILLETS WITH FRESH TARRAGON AND CRUSHED FENNEL
  
• 88
  
• GRILLED SALMON WITH GREEN MUSTARD SAUCE
  
• 89
  
• HALIBUT FILLETS WITH TOMATO-ORANGE BUTTER
  
• 90
  
• SWORDFISH STEAKS WITH LIME CILANTRO BUTTER
  
• 91
  
• SWORDFISH STEAKS WITH MANGO LIME SALSA
  
• 92
  
• SWORDFISH WITH TOMATO-ORANGE SALSA
  
• 93
  
• PEPPER AND CORIANDER–COATED TUNA STEAKS
  
• 94
  
• TUNA STEAKS TOPPED WITH WARM SHIITAKE MUSHROOMS
  
• 96
  
• LANG’S GRILLED OYSTERS
  
• 97
  
• GRILLED LOBSTER TAILS WITH CITRUS BUTTER
  
• 98
  
• BARBECUED SHRIMP IN THEIR SHELLS
  
• 100
  
• MIXED SEAFOOD GRILL WITH SESAME DIPPING SAUCE
  
• 102
  
• CHAPTER 3
  
• BACKYARD CLASSICS: FRIED CHICKEN, BOILED LOBSTERS, GREAT SANDWICHES, AND MORE
  
• 104
  
• SESAME FRIED CHICKEN WITH HONEY GLAZE
  
• 106
  
• HABANERO CHICKEN WINGS
  
• 107
  
• CORNISH GAME HENS WITH MUSTARD AND ROSEMARY
  
• 108
  
• BAKED HAM WITH A RED CURRANT MUSTARD GLAZE
  
• 109
  
• ITALIAN COLD CUTS WITH ARTICHOKE, RED PEPPER, AND OLIVE CONFETTI
  
• 110
  
• RIBS, DEEP SOUTH STYLE
  
• 111
  
• SHRIMP WITH CREOLE DIPPING SAUCE
  
• 112
  
• ANN CLARK’S GOLDEN FRIED CLAM CAKES
  
• 113
  
• BOILED LOBSTERS WITH TWO DIFFERENT SAUCES
  
• 114
  
• SPICY CRAB CAKES
  
• 116
  
• MOUNDS OF MUSSELS WITH SAFFRON MAYONNAISE
  
• 118
  
• PO’ BOYS WITH CORNED BEEF, CREAMY CARAWAY COLESLAW, AND SWISS
  
• 119
  
• HAM, CHEDDAR, AND PLUM CHUTNEY ON WHOLE WHEAT
  
• 120
  
• BLTS WITH BASIL MAYO ON TOASTED COUNTRY BREAD
  
• 121
  
• TURKEY, APPLE, AND CHEDDAR CLUBS
  
• 122
  
• CHICKEN CLUBS À LA PROVENÇALE
  
• 124
  
• PAN-GRILLED WRAPS WITH CHICKEN, GINGER, AND PLUM SAUCE
  
• 125
  
• TUNA SALAD WITH OLIVES, TOMATOES, AND BASIL ON CRUSTY BAGUETTES
  
• 126
  
• CAPE COD FRIED SCALLOP ROLLS
  
• 128
  
• NEW ENGLAND LOBSTER ROLLS WITH SESAME ORANGE MAYONNAISE
  
• 129
  
• CRAB AND PISTACHIO SALAD SANDWICHES
  
• 130
  
• EGG SALAD CLUB SANDWICHES
  
• 131
  
• BEEF IN THE ROUND SANDWICHES
  
• 132
  
• CHAPTER 4
  
• VEGETABLE SIDEKICKS
  
• 134
  
• GRILLED ASPARAGUS SPEARS
  
• 135
  
• ARTICHOKES WITH PECORINO, BLANK PEPPER, AND OLIVE OIL
  
• 136
  
• GRILLED CORN ON THE COB WITH SEASONED BUTTERS
  
• 137
  
• SPICY FRIED CORN, VIDALIAS, AND RED PEPPERS
  
• 138
  
• GOLDEN CORN CAKES TOPPED WITH GOAT CHEESE AND BACON
  
• 140
  
• PEPPER JACK CORN PUDDING
  
• 141
  
• CORN AND TOMATO PUDDING WITH BASIL
  
• 142
  
• POLENTA TRIANGLES WITH CORN, RED PEPPERS, AND GREEN ONIONS
  
• 144
  
• GRATIN OF EGGPLANT AND TOMATOES
  
• 146
  
• GOLDEN EGGPLANT SLICES WITH BASIL
  
• 147
  
• GREEN BEANS TOSSED WITH OLIVE OIL AND CHIVES
  
• 148
  
• GREEN BEANS WITH BALSAMIC BUTTER
  
• 149
  
• GREEN BEANS AND LIMAS WITH PECORINO
  
• 150
  
• FRIED VIDALIA ONION RINGS SCENTED WITH ROSEMARY
  
• 152
  
• BALSAMIC ROASTED ONIONS
  
• 153
  
• GRILLED POTATO AND ONION PACKAGES
  
• 154
  
• SKEWERED ROSEMARY RED SKINS
  
• 155
  
• HORSERADISH AND MUSTARD–SCENTED POTATO GRATIN
  
• 156
  
• POTATO GRATIN WITH MUSTARD AND WHITE CHEDDAR CHEESE
  
• 157
  
• YUKON GOLDS BAKED WITH ARUGULA AND BACON
  
• 158
  
• SCALLOPED POTATOES WITH CRÈME FRAÎCHE AND GRUYÈRE
  
• 159
  
• BOURSIN POTATOES
  
• 160
  
• SWEET POTATO CHIPS
  
• 161
  
• SESAME-SCENTED SUGAR SNAPS
  
• 162
  
• A MIXED BAG OF BEANS
  
• 163
  
• ROASTED TOMATO SLICES WITH OLIVES AND HERBS
  
• 164
  
• CARAMELIZED ZUCCHINI AND ONIONS
  
• 165
  
• ZUCCHINI, POTATOES, AND TOMATOES GREEK STYLE
  
• 166
  
• CRISPY ZUCCHINI AND CORN CAKES
  
• 168
  
• PROVENÇAL SUMMER VEGETABLE TART
  
• 170
  
• CHAPTER 5
  
• SALADS WITH SPECIAL TOUCHES
  
• 172
  
• OLD-FASHIONED POTATO SALAD
  
• 173
  
• GERMAN POTATO SALAD WITH FRESH DILL
  
• 174
  
• ROASTED POTATO SALAD WITH DILL AND MINT DRESSING
  
• 176
  
• ROASTED SWEET POTATO SALAD WITH LIME AND HONEY
  
• 177
  
• COLESLAW WITH SPANISH OLIVES
  
• 178
  
• SESAME AND GINGER COLESLAW
  
• 179
  
• RED AND YELLOW PEPPER COLESLAW IN LIME DRESSING
  
• 180
  
• PARMESAN BLACK PEPPER COLESLAW
  
• 182
  
• CREAMY CARAWAY COLESLAW
  
• 183
  
• CABBAGE, HAM, AND GRUYÈRE SALAD
  
• 184
  
• GRILLED CAESAR SALAD
  
• 186
  
• WATERCRESS, CARROT, AND ORANGE SALAD IN A HONEY DRESSING
  
• 187
  
• MESCLUN SALAD WITH FENNEL, ORANGES, AND FIGS
  
• 188
  
• PEAR, CHEDDAR, AND GREENS WITH HONEY DRESSING
  
• 189
  
• MUSHROOM AND ARUGULA SALAD WITH SHAVED PARMESAN
  
• 190
  
• RED, YELLOW, ORANGE, AND GREEN HEIRLOOM TOMATO SALAD
  
• 191
  
• TOMATO AND FENNEL SALAD WITH FENNEL SEED DRESSING
  
• 192
  
• EMILY BELL’S FORKLIFT SALAD
  
• 193
  
• AVOCADO, MANGO, AND ARUGULA SALAD
  
• 194
  
• WATERCRESS, CUCUMBER, AND BELGIAN ENDIVE SALAD WITH MUSTARD SEED DRESSING
  
• 195
  
• KATHIE ALEX’S BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA
  
• 196
  
• CHICKEN SALAD WITH FIGS AND GREEN BEANS IN BLUE CHEESE DRESSING
  
• 198
  
• EASY CHICKEN SALAD WITH CHUTNEY AND LIME
  
• 199
  
• TURKEY SALAD WITH PEACHES AND SESAME
  
• 200
  
• WILD AND WHITE RICE SALAD WITH ASPARAGUS AND SMOKED SALMON
  
• 202
  
• BLACK BEAN, TOMATO, AND AVOCADO SALAD FOR A CROWD
  
• 203
  
• RICH TERAPAK’S THREE BEANS PLUS SALAD
  
• 204
  
• EXTRA-SPECIAL TABBOULEH WITH AVOCADO AND FETA
  
• 205
  
• BLT PASTA SALAD
  
• 206
  
• ORZO SALAD WITH VEGETABLES AND HERBS
  
• 208
  
• CHAPTER 6
  
• COOL DRINKS
  
• 210
  
• JULEP ICED TEA
  
• 211
  
• INDIAN ICED TEA
  
• 212
  
• SPICED ICED COFFEE
  
• 213
  
• CARAMEL ICED COFFEE
  
• 214
  
• OLD-FASHIONED LEMONADE
  
• 215
  
• RASPBERY LEMONADE
  
• 216
  
• LIME SPRITZERS
  
• 216
  
• FRENCH LEMONADE
  
• 217
  
• ORANGE SPARKLERS
  
• 218
  
• RASPBERRY BANANA SMOOTHIES
  
• 219
  
• PEACH SMOOTHIES
  
• 220
  
• COCONUT BANANA SMOOTHIES
  
• 220