Fish & Shellfish, Grilled & Smoked: 300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptuous Sides

by Karen Adler, Judith Fertig

Overview

Barbecue and grilling pros Karen Adler and Judith Fertig offer 300 varied recipes for grilling and smoking nearly every variety of fish and shellfish, from amberjack to whitefish. Recipes, which include apple cider-smoked trout with horseradish cream and fresh corn and smoked clam cakes with ancho chile sauce, are supplemented by information-packed tips and guidance, such as an overview of different oyster varieties in North America and guidelines for healthy grilling and smoking. Chapters on marinades, rubs, sauces, and side dishes help readers build sumptuous, complete meals. Recipes include: Grilled Tuna with Fresh Peach and Onion Relish Salmon with Tunisian Spiced Vegetables Teriyaki Stir-Grilled Mahimahi Tequila-Lime Grilled Shrimp Latin Lover's Grilled Baby Squid Balsamic Smoked Haddock Apple Cider-Smoked Trout with Horseradish Cream Fresh Corn and Smoked Clam Cake with Ancho Chili Sauce Smoked Scallops with Citrus Vinaigrette Orange and Red Onion Salad Parmesan-Crusted Tomatoes

Product Details

ISBN-13:	9781558325555
Publisher:	Harvard Common Press, The
Publication date:	03/28/2002
Sold by:	Barnes & Noble
Format:	eBook
Pages:	416
File size:	19 MB
Note:	This product may take a few minutes to download.

About the Author

Karen Adler has written 13 books on grilling and barbecue, 9 of them together with Judith Fertig; together she and Judith bill themselves as "The BBQ Queens." Among their bestsellers is Fish and Shellfish, Grilled and Smoked. Adler is also the president and owner of Pigout Publications, a wholesaler and distributor of barbecue and grilling books into specialty markets.

Judith M. Fertig is a bestselling and award-winning cookbook author. She lives in Shawnee Mission, Kansas, where she develops recipes that celebrate the rich culinary traditions of the Heartland. A recognized authority on regional Midwestern cuisine and an experienced cookbook author and food writer, she has studied at the Cordon Bleu in London and La Varenne in Paris. Prairie Home Breads follows Fertig's definitive Prairie Home Cooking, a collection of recipes inspired by the abundant produce of the Midwestern states, including wild and heirloom fruits and vegetables, game, grains, and beef. The bestselling Prairie Home Cooking was a 1999 nominee for both the IACP Cookbook Award and the James Beard Book Award. Fertig is also the author of the award-winning Pure Prairie: Farm Fresh and Wildly Delicious Foods from the Prairie, as well as several books on barbeque with co-author Karen Adler.

Karen Adler has written 13 books on grilling and barbecue, 9 of them together with Judith Fertig; together she and Judith bill themselves as "The BBQ Queens." Among their bestsellers is Fish and Shellfish, Grilled and Smoked. Adler is also the president and owner of Pigout Publications, a wholesaler and distributor of barbecue and grilling books into specialty markets.
Judith M. Fertig is a bestselling and award-winning cookbook author. She lives in Shawnee Mission, Kansas, where she develops recipes that celebrate the rich culinary traditions of the Heartland. A recognized authority on regional Midwestern cuisine and an experienced cookbook author and food writer, she has studied at the Cordon Bleu in London and La Varenne in Paris. Prairie Home Breads follows Fertig's definitive Prairie Home Cooking, a collection of recipes inspired by the abundant produce of the Midwestern states, including wild and heirloom fruits and vegetables, game, grains, and beef. The bestselling Prairie Home Cooking was a 1999 nominee for both the IACP Cookbook Award and the James Beard Book Award. Fertig is also the author of the award-winning Pure Prairie: Farm Fresh and Wildly Delicious Foods from the Prairie, as well as several books on barbeque with co-author Karen Adler.

Table of Contents

Starters

1 Asparagus Wrapped in Provolone and Prosciutto: Wrapping and Grilling Vegetables

2 Classic Bruschetta: Grilling Bread

3 Grilled Quesadillas: Grilling Flatbread

4 Shrimp with Basil and Prosciutto: Wrapping and Grilling Shellfish

5 Mussels Bordelaise: Foil-Packet Grilling

6 Three Satays: Grilling Kabobs

Seafood and Poultry

7 Tuna Steaks with Green Olive Sauce: Grilling Firm Fish

8 Tunisian Tilapia in Pita: Grilling Delicate Fish

9 Grilled Sea Scallops with Bay Leaves: Grilling Shellfish

10 Chicken Breasts with Chevre and Yellow Pepper Puree: Grilling Boneless Poultry

11 Thunder Thighs: Grilling Bone-In Poultry

12 Quartered Duckling with Fig and Green Olive Sauce: Grilling Duck

Meat

13 Red Rooster Flank Steak: Grilling with a Marinade

14 Steak with Salsa Verde: Grilling Thick Boneless Steaks

15 Porterhouse for Two with Cambozola Butter: Grilling Thick Bone-In Steaks

16 Barbecued Country-Style Pork Ribs: Grilling Ribs

17 Pork Loin with Dijon Mascarpone: Grilling Loin Roasts

18 Marsha's Miracle Butterflied Leg of Lamb: Marinating and Grilling Large Cuts of Meat

Vegetables

19 Grilled Zucchini with Herbs: Grilling Sliced Vegetables

20 Garlicky Grilled Tomatoes: Grilling Delicate Vegetables

21 Grilled Whole Escarole: Grilling Leafy Vegetables

22 Simple Grilled Potato Wedges: Grilling Hard Vegetables

23 Grilled Whole Eggplant: Grilling Whole Vegetables

Desserts

24 Caramelized Fruit Kabobs: Grilling Fruit

25 Dessert Bruschetta with Cheese and Honey: Grilling Bread and Cheese

Editorial Reviews

Adler (Best Little Grilling Cookbook) and Fertig (Prairie Home Cooking), coauthors of an earlier grilling and smoking cookbook, live in Kansas City, MO, which they describe as the "melting pot of barbecue." Here they offer dozens of recipes inspired by a wide range of cuisines, from Cider-Marinated Boston Bluefish to Grilled Seafood Paella to Smoked Asian Leaf-Wrapped Snapper. There's also a large section devoted to "Everything Else You Need": rubs and marinades, salsas and relishes, and side dishes. The grilling recipes outnumber the smoking ones, and indeed most backyard cooks are more likely to turn to the former first, but the easy, varied recipes for using a smoker as well as the focus on fish and shellfish help set this book apart from the myriad others on outdoor cookery. For most collections. Copyright 2002 Cahners Business Information.

Library Journal

"Cort Sinnes reigns!"

—Karen Adler and Judith Fertig, authors of 25 Essentials: Techniques for Planking and 25 Essentials: Techniques for Grilling Fish

"A master of backyard cooking"

—James McNair, author of James McNair

From the Publisher