Where There's Smoke: Simple, Sustainable, Delicious Grilling

Where There's Smoke: Simple, Sustainable, Delicious Grilling

Barton Seaver

Language: English

Pages: 304

ISBN: 1402797052

Format: PDF / Kindle (mobi) / ePub


This second cookbook from Barton Seaver—following For Cod and Country—sends the rising authority on sustainable foods to the sweet, smoky grill, where he showcases his love of fresh, organic produce, fish, beef, and poultry. Emphasizing seasonal vegetables and accompaniments as much as the protein, Seaver serves up recipes designed to celebrate the spirit of togetherness—including Wood-Grilled Snap Peas with Smoky Aioli, Grilled Pacific Halibut with Pistachio Butter, Peruvian Chicken, Chimichurri Marinated Short Ribs, and Pickled Smoked Peaches. In addition to mouthwatering dishes, Seaver gives the nitty-gritty on fueling your fire; preparation and cooking; recipes for sauces, spice mixes, and marinades; and ways to eat smartly and healthily.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

coating of dressing. Kale is a particularly healthy green, super high in many minerals and vitamins. Baby mustard greens Just like mature mustard greens, these can pack a punch. On their own, baby mustard greens would be way too overpowering, but a small handful of these lively, tender greens can make a salad memorable. Belgian endive This lettuce looks more like a dime-store-novel space rocket than a salad green, its obelisk-shaped heads of densely packed leaves resting resolutely on blue wax

chunks 2 large turnips, peeled and cut into 1-inch chunks 2 large ripe tomatoes, cut into 1-inch chunks 2 tablespoons molasses or maple syrup 3 tablespoons red wine vinegar Juice of 1 lemon Kosher salt 1 cup water In a wide, heavy-bottomed stew pot, heat the almond oil over high heat. Add the celery, fennel, onion, and pepper. Sauté for 5 minutes, then add the anchovies with all of their oil. Mash the fillets into the oil until they dissolve. Add the squash and turnips and toss to

a week in high school when I suddenly started telling everybody that cows have souls and, therefore, I would not eat them. I still believe that every living thing is sacred, but I started eating meat again and, while I don’t eat much of it, it has always been part of the sustenance I am grateful for. I have many vegetarian friends, and I regularly enjoy vegetarian meals. A common misconception of the vegetarian diet is that it’s all about finding meat substitutes. As a culture, we tend to

are a true delicacy if you can find them. Most stores with a fresh fish counter don’t carry them regularly, but if you ask a couple of days ahead of time, they should be able to get them for you. These delicious, roughly 6-inch-long fish are not at all comparable to the unfortunately much-maligned canned version. They are briny and sweet, packed with ocean flavor. Your fishmonger should be able to do most of the work of scaling and gutting the fish for you, but the task is easily accomplished by

Submerge the bird in the brine, weighting it down with a plate if need be, and refrigerate for 12 to 24 hours for chicken and 24 to 36 hours for turkey. Makes enough to brine one 3- to 4-pound chicken; multiply by 4 for a turkey Pork Brine This is great for chops, tenderloin, or any quick-cook portion. For long-cooked smoke recipes, a dry rub is better. 1 quart warm water 2 bay leaves � cup firmly packed brown sugar 3 tablespoons kosher salt Mix all the ingredients and stir until the salt

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