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Weber's Real Grilling
“During the football season I turn again and again to
Beer-Marinated Chicken Tacos
(page 196, see photo in More Views). Whether I am tailgating or watching a game at home, it’s such a simple recipe, because I almost always have the ingredients on hand, and the flavors are fantastic together. That’s the main point with this cookbook. It’s all about easy, exciting food for real people.” –Jamie Purviance, author of
Weber’s Real Grilling®
Weber's Real Grilling®
is filled with easy, exciting, and absolutely delicious food from the grill. This one-of-a-kind cookbook includes 200 original grilling recipes. You'll find meats, poultry, vegetables, side dishes... in short, everything you need to create delicious meals. All of the recipes call for easy-to-find, simple ingredients that you can quickly find in any well-stocked supermarket. You'll get straight-up advice for developing amazing flavors with rubs, marinades, and sauces, as well as great ideas for smoking foods with wood chips and cooking with a rotisserie.
You'll also get:
One-of-a-kind grilling cookbook with over 200 original recipes, each with a color photo
Illustrated tips, techniques and secrets throughout
Recipes with big flavor and easy-to-find ingredients
Tabbed chapters and page flags to mark your favorite recipes
From basic preparation to advanced fire-tending techniques,
Weber's Real Grilling®
has all the tools you need for successful grilling. Some cookbooks are meant for perusing...
Weber’s Real Grilling®
is meant for using!
Item#
Product
Qty
Price
545517
Weber's Real Grilling
$24.95
Dimensions - 9" x 11-3/8"
304 Pages
Softcover
200 Recipes
200 photos
Grilled Bananas with Raspberries and Rum
(see photo in more views)
Prep time: 5 minutes
Grilling time: 5 to 7 minutes
2 tablespoons caramel sauce
1 tablespoon dark rum
4 bananas, ripe but not soft, unpeeled
16 fresh raspberries
4 scoops vanilla ice cream [optional]
1. In a small bowl, mix the caramel sauce and rum until smooth. Cut each banana in half lengthwise but do not cut through the skin on the bottom. Open each banana slightly, like a book. Drizzle the caramel mixture evenly over the cut sides of each banana. Evenly space 4 raspberries inside each banana. Grill over Direct Medium heat until the bananas are warm and the skins are dark, 5 to 7 minutes, turning once. Peel the bananas and serve warm with ice cream, if desired.
Makes 4 servings
Seared Sea Bass with Green Pea Sauce
(see photo in more views)
Prep time: 15 minutes
Grilling time: 5 to 7 minutes
Sauce
2 tablespoons unsalted butter
1/4 cup finely chopped yellow onion
1 cup low-sodium chicken stock
1 cup frozen petite green peas
2 teaspoons finely chopped fresh tarragon
2 tablespoons heavy cream
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
6 skinless Chilean sea bass fillets, about 6 ounces each and 1 inch thick
Extra virgin olive oil
1 tablespoon finely chopped fresh tarragon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups medium-diced cherry tomatoes
1. To make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onions and cook until tender but not brown, 2 to 3 minutes, stirring occasionally. Add the chicken stock. Raise the heat to high and bring to a vigorous boil. Add the peas and cook until just tender, 1 to 2 minutes. Pour into a blender and add the tarragon. With the lid of the blender off, process until very smooth, 1 to 2 minutes. Clean the medium saucepan and return the sauce to it. Add the remaining sauce ingredients, mix well, and simmer until it reaches a sauce consistency, about 5 minutes, stirring occasionally.
2. Lightly brush or spray the fillets with oil. Season with the tarragon, salt, and pepper. Grill over Direct High heat until the flesh is opaque in the center, 5 to 7 minutes, carefully turning once.
3. Meanwhile, reheat the sauce. Spoon some sauce on each plate, place a fillet in the middle, and scatter the tomatoes over the top. Serve warm.
Makes 6 servings
Specs
Sample Recipe 1
Sample Recipe 2
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