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Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) [A Cookbook]
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Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) [A Cookbook]
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Overview
In Food52’s Any Night Grilling, author (and Texan) Paula Disbrowe coaches you through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week—no long marinades or low-and-slow cook times here. Going way beyond your standard burgers and brats, Disbrowe offers up streamlined, surprising recipes for Crackly Rosemary Flatbread, Grilled Corn Nachos, and Porchetta-Style Pork Kebabs, alongside backyard classics like Sweet & Smoky Drumsticks, Gulf Coast Shrimp Tacos, and Green Chile Cheeseburgers. You’ll also be charring fruits and vegetables in coals for caramelized sweetness, bringing day-old bread back to life, and using lingering heat to cook ahead for future meals. Filled with clever tips, lush photography, and what will surely become your favorite go-to recipes, Any Night Grilling is the only book you and your grill need.
Product Details
| ISBN-13: | 9781524758974 |
|---|---|
| Publisher: | Clarkson Potter/Ten Speed |
| Publication date: | 03/27/2018 |
| Series: | Food52 Works |
| Sold by: | Random House |
| Format: | eBook |
| Pages: | 224 |
| File size: | 208 MB |
| Note: | This product may take a few minutes to download. |
About the Author
PAULA DISBROWE is a food and travel writer based in Austin, Texas, and the author of five cookbooks.
Read an Excerpt
Party Wings with Cholula Butter
Serves 4
I wasn’t a wing enthusiast until I cooked them on the grill—then I was hooked. The high heat renders the fat, crisping the skin and making them taste both rich and improbably light (unlike the gut-bomb sports bar variety). Of course, wings are the quintessential party snack, something spicy and messy to entertain you while you’re sipping cocktails and swapping one-liners. They can also be the attraction, join other small plates, or provide a hearty snack for friends waiting on something with a longer cooking time, like a smoked whole turkey or brisket. A two-zone fire is essential here because it provides nice heat for an initial char, as well as a moderate zone to cook the meat through without scorching the skin. I use drumettes because they’re meaty and easier to eat, and Cholula for the hot sauce. It’s a smoky Mexican hot sauce that’s delicious on eggs, tacos, and just about everything.
3 pounds (1.4kg) chicken wing drumettes
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1⁄4 cup (60ml) Cholula hot sauce
3 tablespoons freshly chopped parsley
2 tablespoons unsalted butter, at room temperature
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1. Place the drumettes in a large bowl, drizzle with enough olive oil to lightly coat, generously season with salt and pepper, and toss to combine.
2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.
3. While the grill heats, in a separate bowl, stir together the Cholula, parsley, butter, lemon juice, and garlic.
4. Grill the drumettes over direct heat, flipping and rotating as needed for even cooking, until nicely charred on all sides, 5 to 7 minutes. Move the drumettes to indirect heat, close the grill, and continue to cook, turning the drumettes often (and closing the grill lid in between), until cooked through and the juices run clear (if you’re uncertain, cut into one to check), 20 to 25 minutes.
5. Place the hot drumettes in the bowl with the Cholula butter, toss vigorously until well coated, and serve immediately.
Table of Contents
Foreword viii
Introduction x
Firing Up the Grill 1
Let's Start with a Drink 14
Dough
Grilled Bread, a Love Story 20
Creamy Kale Toasts 24
Crackly Rosemary Flatbread 28
Crispy Greek Pies with Dandelion & Feta 31
Pizza Dough & Inspired Pies 32
Tarte Flambée 39
Cheese
Halloumi with Blood Oranges, Green Olives & Pistachios 44
Paneer & Vegetable Kebabs with Spicy Cilantro Oil 47
Queso Panela Tacos with Zucchini & Sweet Corn 48
State Park Potatoes 51
Grilled Cheese & Mushrooms 52
Broccoli Spears with Crispy Cheese Crust 57
Provaleta with Dandelion & Toasted Almonds 58
Charred Greens & Smoky Salads
Grilled Escarole & Sweet Peppers with Pecorino Dressing 63
Chicories with Charred Scallion Dressing, Crispy Egg & Nori Bread Crumbs 64
The Cabbage Patch Wedge 67
Radicchio & Pears with Anchovy Bread Crumbs and Burrata 68
Asparagus & String Beans with Smoky Romesco 71
Rustic Winter Squash with Arugula & Apples 72
Grilled Vegetable Salad with Brown Butter Vinaigrette 75
Smoky Fattoush with Buttermilk Dressing 76
Grilled & Coal-Roasted Vegetable Mains
Artichokes with Grilled Lemon Mayo & Fresh Herbs 81
Smoky Eggplant Dip with Grilled Pita 82
Coal-Roasted Spaghetti Squash, Two Ways 85
Smoked Beets & Black Lentils 90
Grilled Corn Nachos 91
Cauliflower Steaks with Green Harissa 95
Smoky Ratatouille 96
Crispy Sweet Potatoes with Tiki Dressing & Sesame Seeds 99
Truckload of Marinated Vegetables 100
Grilled Mushroom Bánh Mì 104
Smoky Tomato & Red Lentil Soup 107
Fresh Catches
Basic Grilled Fish with Grilled Vegetable Vinaigrette 112
Crispy Octopus & Potatoes 113
Instant Vacation Swordfish Skewers 117
Beach House Pasta with Shrimp & Grilled Limes 118
Gulf Coast Shrimp Tacos 121
Herb-Basted Smoked Salmon 122
Grilled Branzino with Thai Basil Butter 127
Salt-Crusted Snapper with Spicy Fish Sauce Vinaigrette 130
One-Pot Clambake 132
Seafood Paella with Freekeh & Lima Beans 135
Barbecued Birds & Juicy Pork
Party Wings with Cholula Butter 138
Sweet & Smoky Drumsticks 143
Chicken Thighs with Rosemary Smoke 145
The Secret to Spectacular Boneless Breasts 146
Spatchcocked Chicken with Haricots Verts & Grilled Lemons 148
Grill-Roasted Chicken with Tomatillo Salsa 151
Tipsy Chicken with Smoky Pan Drippings 154
Hill Country Quail with Greens & Chickpeas 158
Sauage Mixed Grill with Radishes, Beets & Pickled Mustard Seeds 161
Porchetta-Style Pork Kebabs with White Beans 162
Porterhouse Pork Chops with Sage-Chile Butter 165
Bardstown Baby Backs with Bourbon-Mustard Glaze 166
Beef, Burgers & Lamb
The Best Burgers 170
Green Chile Cheeseburgers 173
Straight-Up Lamb Burgers 174
Hot Dog Night 178
Boneless Leg of Lamb with Sumac Yogurt Sauce 182
Cowgirl Strip Steaks with Pink Peppercorn Crust 186
Skirt Steak with Salsa Verde 189
Charred Steak Tips with Asian Herb Salad 190
Rebel Tomahawk 193
The Smoky-Sweet Charm of Grilled Desserts 196
Anatomy of a S'more 202
Thanks Yous 204
Index 207