| A New Barbecue Cookbook from a Master (Tested Recipes) |
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By Joyce Rosencrans
Scripps Howard News Service
Award-winning cookbook author Steven Raichlen of Coconut Grove, Florida, has followed up his blockbuster tome of 1998, The Barbecue! Bible, with Barbecue! Bible Sauces, Rubs and Marinades, Bastes, Butters & Glazes (Workman). You might also remember Raichlen's masterly recipes in yet another award-winner, Miami Spice. He has written 20 cookbooks in all, but this latest tome on the saucy side of the grill ranks among his most interesting and useful. Raichlen travels the world's barbecue belt every year, gathering tips from pit masters in South Africa to South America. Digressing from the southern theme, the book's sauces include those from the Far East, too, such as Korea's outstanding soy-based barbecue sauce with toasted sesame seeds. There's a recipe for Balinese seasoned salt and Cambodian Barbecue Dipping Sauce of garlic, fish sauce, soy sauce, cilantro, mint and roasted peanuts. The world offers only so many items to grill and barbecue -- the same tuna, salmon, pork, steaks, vegetables, fruits, chicken, burgers, shish kebab, even pizza -- but Raichlen opens a barbecue world in which seasonings set the tone. With this book in hand, you could grill nothing but chicken all summer and still never grow bored or repeat the same flavor. Among Raichlen's scintillating sauces: Fruity flavors, from rhubarb to cranberry barbecue sauces (and guava and blueberry and tamarind-banana!) Mustard-beer butter: This blend calls for both black and yellow whole mustard seeds, mustard powder and prepared mustard, plus dark beer, chopped shallots, a whole stick of real butter and a dab of vinegar. Cuban mojo (citrus garlic sauce), is pronounced MO-ho, not mo-JOE. It's the traditional sauce for Cuban pit-roasted pork and palomilla, a thin steak cut from the round and grilled. It's definitely ketchup-free and has an electrifying effect on seafood, poultry, pork and beef, says Raichlen. Monkey gland sauce is not as ghastly as it sounds. He writes, "For a South African, nothing tastes better at a barbecue than this sweet-spicy blend of chutney, wine and hot sauce. This version comes from Garth Stoebel, executive chef of the posh Mount Nelson Hotel in Capetown -- note that the butter and liquid smoke aren't traditional, but I love the way they round out the flavor of the sauce." Coca-Cola Barbecue sauce: This isn't as strange as it sounds because Coke is sweet, tart and spicy - the stuff of great grilling sauces. "Incidentally," writes Raichlen, "pot roast braised in Coca-Cola is a favorite in Venezuela." The Only Marinade You'll Ever Need is the recipe title for Raichlen's own favorite all-purpose food-soak combining olive oil, lemon, garlic and herbs. "It instantly transports you to the Mediterranean," he says. "I can't think of a single food that doesn't taste better bathed in it. Use it as both a marinade and a basting sauce (set aside a portion for basting)." Coca-Cola Barbecue Sauce Recipe by Jim Budros, a champion at the Kansas City Royal International Barbecue Contest, as printed in Barbecue! Bible Sauces, Rubs, And Marinades, Bastes, Butters & Glazes. Ingredients: 1 cup Coca Cola
1 cup ketchup
1/4 cup Worcestershire sauce
1 tsp. liquid smoke
1/2 cup A-1 Steak Sauce
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. freshly ground black pepper Preparation: Combine all the ingredients in a heavy, nonreactive saucepan (not uncoated aluminum or cast iron). Gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature and refrigerate. The sauce will keep for several months. Serves: 2 cups The Only Marinade You'll Ever Need Recipe by Steven Raichlen. Ingredients: 1/4 cup fresh lemon juice
1/2 tsp. hot pepper flakes
1/2 tsp. cracked black pepper
1/2 tsp. coarse salt (kosher or sea)
4 strips lemon zest (colored part of peel)
3 garlic cloves, crushed or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil (or cilantro, dill, oregano or mix of all 4) Preparation: Combine the lemon juice, hot pepper flakes, cracked pepper and salt in a nonreactive (glass, ceramic or stainless steel) bowl and whisk until the salt dissolves. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness; use it within 1 or 2 hours of making. Stir again before using. Serves: 1 cup Monkey Gland Sauce Recipe by chef Garth Stoebel, Capetown, South Africa. Recipes appears in Barbecue! Bible Sauces, Rubs and Marinades. Ingredients: 1 cup fruit chutney (homemade or Major Grey's commercial brand)
3 Tbs. dry red wine
3 Tbs. port (wine)
2 Tbs. salted butter
1 tsp. Tabasco cause, or your favorite hot sauce
1/2 tsp. freshly ground black pepper
1/2 tsp. liquid smoke
Coarse salt (kosher or sea) Preparation: Combine all ingredients in a heavy, nonreactive saucepan over medium-high heat and bring to a boil. Reduce heat to medium and simmer the sauce until the chutney dissolves and the sauce is richly flavored, stirring often, 5-10 minutes. For a chunky sauce, serve as is. For a smooth sauce, puree in a food processor or blender. Use right away or transfer to a jar, cover and refrigerate. The sauce will keep for several weeks; bring to room temperature before serving. Variation: Replace half the chutney with ketchup. Serves: 1-1/4 cups. (Joyce Rosencrans is home editor of The Cincinnati Post.) (Distributed by Scripps Howard News Service, www.shns.com. )
RESOURCES :
Miami Spice: The New Florida Cuisine
Model: 1563053462
Author: Steven Raichlen
(1993)
To order this title from Amazon, click here.
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
The Barbecue Bible
Model: 076113177
Author: Steven Raichlen
(1998)
To order this title from Amazon, click here.
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Barbecue! Bible Sauces, Rubs and Marinades -- Bastes, Butters and Glazes
Model: 0761119795
Author: Steven Raichlen
(2000)
To order this title from Amazon, click here.
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
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