[CH] Cookbooks

Boyle, Kris (kris.boyle@canada.cdev.com)
Mon, 13 Jul 1998 19:01:32 -0400 

Now that we are in the middle of summer (for those of us
in the Northern Hemisphere) what do people think about
chiles and the BBQ (other than the fact it's a natural)

I have picked up a couple of cookbooks lately that lean
the "hot" way, I was wondering if anyone else has them
(or even better, can recommend some that I don't have!!)

Hot Barbecue - Hugh Carpenter and Teri Sanderson

This is probably my most used cookbook lately.  The marinades
get a little repetitive (and get yourself one of those little
Cuisinart chopper jobs if you are going to do a lot of these
recipes) BUT they are good!!

Keepers - (says he looking at the myriad of post-its):

Chicken Grand Marnier
Smoking Thai Beef
Javenese Pork Tenderloin with Spicy Peanut Slather!!
Spareribs with Chipotle-Coriander Cure

The neat thing about this cookbook is that the BBQ directions
tell you how to grill, smoke, roast, pick yer BBQ technique!

Oh yeah - and did I mention the Thai-High BBQ shrimp or the
Tuna with Wasabi Ginger??

Great cookbook, easy to upgrade the "hot" level to anything
you (or your more-than-willing victims) can enjoy!!

This is part of a series, Hot Wok, Hot Chicken and Hot Pasta
are the others if I remember correctly.  You probably only need
two of the available titles (personally I recommend BBQ and 
Chicken but YMMV)

Next,

All on the Grill - Michael McLaughlain

Some really nice stuff in here but a lot of sauces/marinades 
that have to cooked on the stove before hand.  But I can't seem
to stop making the Teriyaki Portobello Mushroom Salad (no, as
far as I can tell it doesn't even come close to what =Mark does
with Portobellos - will customs let those through??) but it is
good anyway.  Other choice items:

Grilled Baby Back Ribs with Molasses-Mustard Glaze,
Lime Caesar Salads with Grilled Chile-Rubbed Shrimp.
Shark Fajitas,
New Mexico Green Chile Cheeseburgers (this is assumed but it sure
reads well ;-)
Spicy Plum Chicken

All of these need an extra boost to actually reach CH levels but
the flavour (yeah - I'm a Canuck - I spell flavour that way!!) 
balances are definitely something to work with.

And finally,

Jane Butel's Southwestern Grill

Lots of really good looking stuff here,

Tonight is Grilled Tenderloin a la Housten Jet Set,

Flank steak instead of tenderloin, no bacon.

So what's everyone's favourite inspiration (other than Rael
of course!!)

Kris 

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Kris Boyle                 | Computing Devices Canada
kris.boyle@canada.cdev.com | Ottawa, Ontario, Canada
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