Steven Raichlen

Project Griddle (eBook, ePUB)

The Versatile Art of Grilling on a Flattop

• Format: ePub

Produktbeschreibung

From America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don't's of grilling. Prized for their accessibility and versatility-and because they're so much fun to use-griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs' shortcuts, and some pitfalls to watch out for. And then there are the recipes-each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods-egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It's Project Smoke for griddles-and don't think of buying one without its guidance.

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Produktdetails

• Verlag: Workman Publishing Company
• Erscheinungstermin: 29. April 2025
• Englisch
• ISBN-13: 9781523528899
• Artikelnr.: 72319295

Autorenporträt

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.

Inhaltsangabe

INTRODUCTION
 
Ch. 1: BREAKFAST
Bacon Meets Griddle  
Prosciutto Bacon  
Griddle Feast—Lumberjack Breakfast
Jake’s Breakfast Sausage  
Dirty Fried Eggs  
Bacon and Eggs in a Hole  
Jared’s Bacon, Egg, and Donut Breakfast Sandwich  
Limoncello Pancakes  
Very French Toast
Not Your Usual Hash Browns  
 
Ch. 2: TAPAS
Bacon-Grilled Dates  
Tapas Bar Mushrooms with Garlic Parsley Lemon Butter  
Manchego Cheese Crisps  
Griddled Figs and Halloumi Cheese  
Fire Crackers (Griddled Saltines with Hot Paprika and Goat Cheese-Filled
Piquillo Peppers)  
A New Patatas Bravas  
Tapas Bar Shrimp (Grilled Shrimp with Shishito Peppers) 
Griddle Feast—a Tapas Cocktail Party  
 
Ch. 3: SANDWICHES
BLT and Company  
Grilled Cheese and Then Some  
A New Croque Monsieur  
The Midnighter (Cuban Ham, Cheese, Pork, and Pickle Sandwich)  
Muffuletta New Orleans Cold Cut Sandwich  
Cheesesteaks North and South
Polpetti Po’ Boy (The Smashed Meatball Sub)  
Chopped Cheese  
Griddle Feast—A Diner Lunch
 
Ch. 4: BURGERS AND SAUSAGES
Smash Burgers with Raichlen’s Special Sauce  
Burgers au Poivre  
Kalbi Burgers (in the Style of Korean Beef Ribs)  
Lamb Burger “Hoagie”  
Zuzu’s Beef, Lamb, and Pine Nut Sliders with Yogurt and Tahini  
Musa’s Adena Kebab (Chili-Laced Lamb “Sliders”)  
Vietnamese Pork Meatballs (Bun Cha)  
“Hot” Dog, Really (Griddled with Jalapeños and Pepper Jack Cheese)  
Griddle Feast—A Tailgate Party
 
Ch. 5: FLATBREADS AND TORTILLA DISHES
Smoked Paprika Garlic Bread  
Jalapeño Cheddar Arepas  
Piadina (Italian Mortadella “Quesadilla”)  
Almost Khachapuri (Georgian-Style Egg and Cheese Tortilla)  
Totopos (Tortilla Crisps)  
Tostadas (Open-Face Crispy Tortillas Three Ways)  
Loaded Quesadillas  
Tortillas con Queso Fundido (Griddled Cheese and Chorizo Tortillas)  
 
Ch. 6: MEAT
A5 Wagyu Strip Steak  
Griddled Rib Eyes with Pepperoncino Chimichurri  
Sirloin with Foie Gras (Solomillo con Foie)  
Carne Asada Tacos (Mexican Seared Beef Tacos)  
Pinchos Moruños (Moorish Pork Kebabs)  
Barbecue Flavor Pork Chops  
Fire Eater Lamb Chops (Spiced with Cumin and Red Pepper in the Style of
Western China)  
 
Ch. 7: POULTRY
Chicken Fingers for Grown-ups  
Brick Chicken with Crispy Herbs and Tomato-Olive Salsa  
Korean Flavor Chicken Thighs
Chicken Thighs with Alabama White Sauce  
Sesame Soy Chicken in the Style of a Japanese Steakhouse  
Chicken Spiedies (Greek-American Chicken Kebabs)  
Crispy Skin Duck Breasts with Cherry Relish  
 
Ch. 8: SEAFOOD
Sole Meunière with Brown Butter  
Candied Salmon  
Sesame Seared Tuna  
A New Fish Sandwich  
Teppan Yaki Shrimp  
Scallops with Marcona Almond Picada  
Charm City Crabcakes  
 
Ch. 9: VEGETABLES, RICE, AND TOFU
Plancha Potato Chips  
Latkes (Jewish Potato Pancakes)
Smash Browns (aka Smashed Potatoes)
Zucchini Pancakes with Serrano and Mint  
Teppan Yaki Zucchini  
Torpedo Onions with Toasted Almonds and Balsamic Glaze  
Onion Volcano  
Acorn Squash with Bacon and Maple Syrup  
Fried Rice and Company  
Char Siu Tofu (Chinese Barbecue Style)  
Griddle Feasts: A Teppan Yaki Dinner  
 
Ch. 10: DESSERTS
Burnt Peaches with Sour Cream and Brown Sugar  
Peppered Pineapple with Mezcal Whipped Cream  
Caramelized Pears with Chocolate and Almonds (A New Pears Belle Helene)  
Torrijas (Spanish “French” Toast)  
Chocolate Banana French Toast  
Crêpes and Co.  
 
INDEX
ACKNOWLEDGMENTS