Friday, May 24, 2013

Good Housekeeping Grilling; Recipe for Grilled Shrimp, Corn, and Tomato Salad

Good Housekeeping Grilling contains over 275 recipes for grilling both indoors or outside on a gas or charcoal grill, with bright pictures and helpful tips.

Those familiar with Good Housekeeping know their recipes are all tested, and the cookbooks can be used by both beginners and advanced cooks alike. Good Housekeeping Grilling is no exception, and all the recipes listed (except for condiments, sauces and accompaniments) are all made on the grill, including desserts.

Grilling covers all the basics to grilling, including purchasing one for the first time. A full explanation and description of the different types of grills are included in the foreword: gas grills, charcoal grills, and electric grills. Safety is always paramount when fire is involved, and the book has a good section on the basics of starting a fire and grilling rules for safety.

Once you have finished grilling foods, especially meats, there may be a question of when it is done. The meats and seafood chapters have many tips in between the recipes with recommended internal temperatures when checking with a thermometer. Things like how to cook the perfect steak and secrets to great burgers help to ensure cooking success as well.

Contents and Book Chapters

Good Housekeeping Grilling has eleven chapters containing recipes for just about any menu: Appetizers; Pizza, Panini, and Other Sandwiches; Salads; Burgers; Poultry; Beef, Veal, and Lamb; Pork; Fish and Shellfish; Vegetables and Side Dishes; Rubs, Sauces, Glazes, Salsas, and More; and Desserts on Fire.

Recommended For Beginning Grillers: Bright Pictures and Simple Recipes

The many tips sprinkled throughout Grilling encourages beginners to try new things on the barbeque, such as fish and vegetables with such headings as Everything You Need to Know About Buying and Storing Fish and Guide to Grilling Vegetables. For those who need a primer on making rubs for meats and poultry, there are seven recipes including two that are salt-free. Most glazes have no more than three ingredients, and the Secret-Recipe BBQ Sauce has both pineapple and molasses for sweet and tangy flavors.

Another reason this is a good grilling book for beginners is that most recipes contain staple ingredients inside most pantries, which makes it easy to try new recipes without many trips to the market.

Recipe: Grilled Shrimp, Corn, and Tomato Salad

  • 2 limes
  • 4 tablespoons olive oil
  • 3/4 teaspoon salt
  • 2 pinches ground red pepper (cayenne)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 pound large shrimp, shelled and deveined, with tail part of shell left on if you like
  • 3 ears corn, husks and silk removed
  • 4 ripe medium tomatoes to (6 to 8 ounces each), each cut in half and seeded
  • 2 medium poblano chiles (about 4 ounces each)
  • 1 head green or red leaf lettuce, thinly sliced
  1. Prepare outdoor grill for covered direct grilling over medium heat.
  2. Meanwhile, from limes, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In cup, with fork, mix lime juice with 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon lime peel, and pinch ground red pepper. Set dressing aside.
  3. In medium bowl, with fork, mix coriander and cumin with remaining 2 tablespoons oil, 1/2 teaspoon lime peel, 1/4 teaspoon salt, and pinch ground red pepper. Brush corn and tomatoes with half of oil mixture. Toss shrimp in oil mixture remaining in bowl.
  4. Place corn and whole poblanos on hot grill rack. Cover grill and cook until corn is browned in spots and skin on poblanos is charred and blistered on all sides, 10 to 12 minutes, turning over occasionally. Transfer corn to cutting board. Transfer poblanos to large sheet of foil. Wrap foil around poblanos and allow to steam at room temperature until cool enough to handle, about 15 minutes.
  5. While poblanos steam, place shrimp and tomatoes on hot grill rack (or hot flat grill topper). Cover grill and cook shrimp just until opaque throughout, 3 to 4 minutes, turning over once. Cook tomatoes until lightly browned, 4 to 6 minutes, turning over once. Transfer shrimp to large bowl and tomatoes to cutting board.
  6. Remove poblanos from foil. Peel off skins and discard. Cut each poblano lengthwise in half; remove seeds and membranes. Cut poblanos crosswise into thin strips; add to shrimp in bowl. Cut corn kernels from cobs; add to same bowl. Peel off and discard skin from tomatoes. Cut tomatoes into thin strips; add to same bowl. Add 2 tablespoons dressing to shrimp mixture; toss to coat.
  7. In another large bowl, toss lettuce with remaining dressing. To serve, place lettuce on platter; top with shrimp mixture.

Book Information:
Recipe adapted and used with permission by the publisher.

Disclosure: This book was provided by the publisher and any opinions expressed are my own.

Renee Shelton
The Cookbook Papers


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