cbrm - where there's smoke

Just in time for barbecue season, the most amazing and comprehensive book has been published, Where There's Smoke, Simple, Sustainable, and Delicious Grilling by Barton Seaver.

Do not for minute think this book is all about meat on the barbecue. Yes, meat is here, but so much more! It is page 150 before meat even makes an appearance, and that chapter is devoted to seafood. Mr. Seaver serves as the Sustainability Fellow in Residence at the New England Aquarium, so the man knows his fish. He is also big on sustainablilty in general and this book is full of information on how we can all tread a little lighter.

Let's start at the beginning. The Introduction gives you all the whys, hows, and with whats you need to get your grill on. There is talk about the chemical reactions that happen in food that is grilled, and a basic primer on grill friendly wines. Then Mr. Seaver wraps it up with ten, count 'em, ten wine salts that can be used to season just about anything to pair with the wine you have chosen. Worth the price of admission right there.

Chapter 1 is for Drinks + Starters. Drinks both alcoholic and non, and appetizers like

Prosciutto-Wrapped Dates, and

Grilled Artichokes with Lemony Aioli.

This chapter also includes detailed instructions on how to shuck an oyster, and what to do with it once it has been shucked.

Chapter 2 gives us Soups + Salads. This chapter includes information on 26 different greens, their flavor profiles, and how to use them on the grill, or with grilled foods.

Strawberry and Peppery Greens Salad with Crispy Goat Cheese. We had this for the first time a couple of weeks ago and it is in heavy rotation while strawberries are in season. One side of the fritter is covered with bread crumbs and fried, the other side gets orange zest and thyme leaves. Unbelievably good.

Chapter 3, Stars, Vegetables + Accompaniments and has enough good food to keep everyone, including vegetarians, happily grilling.

Grilled Broccoli with Pecan Pesto and Parmesan. We made this last weekend. Delicious.

Grilled Asparagus with Whipped Ricotta and Pistachio Piccata. I served this along side halibut for an impressive and delicious dinner.

Grilled-Roasted Spaghetti Squash with Molasses and Butter. Squash on the grill is one of my favorite things, and this recipe sounds delicious. I grill all manner of summer squash, but had never thought to bring the fall squash bounty to the grill. Fall is going to be full of amazing flavors!

Chapter 4, Fins + Shells. Remember when I called this book comprehensive? I was not kidding. This chapter gives us instructions for grilling 36 types of seafood, 36! Along with great food comes great information about sustainability and the health of ourselves and our oceans.

Citrus-Marinated Diver Scallops. This on the menu for Saturday.

Chapter 5 is for Wings, Chicken, Turkey + Duck. Duck on the grill? Who knew.

Grilled Quail in Guinness Marinade,

Smoked Turkey. We always grill our Thanksgiving turkey. Once you have it grilled, you will never go back to the oven. Also, with the turkey on the grill, there is plenty of room in the oven for other stuff.

Chapter 6, Beef, Pork, + Lamb. By now you expect a ton of information about different meats and how to best grill them, and here it is. 22 different cuts of meats explained so that no matter what you bring home from the market, you will know how to grill it. This chapter also gives you some great sausage recipes if you have an inkling to make your own.

Chorizo, Linguica, and Merguez.

And if all of that were not enough, Chapter 7, Basics. Here you will find a number of brines, salts, marinades, infused oils, sauces, and even some pickled veggies. The book is truly amazing in it's scope.

A tome of a grilling book, vegetable centered, full of big flavors and colors. I can not imagine you will have a grilling question that is not address here. This one is a keeper! Do you know someone with a birthday coming up? Father's Day is around the corner. Put one of these books in their hands and wait by the phone for your dinner invitation.

 

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