Editors of Womans Day - Fire Up the Grill: Over 75 Recipes for Great Dining Outdoors

In the same series: Dinners On15 Minutes Away!: 70 Recipes That Will Save the Day One-Pot Wonders: Effortless meals for hectic nights Filipacchi Publishing 1633 Broadway New York, NY 10019 2003 Filipacchi Publishing First eBook Edition: June 2010 ISBN: 978-1-933231-93-8 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. What could be more all-American than backyard grilling? We all have memories of summer days when the sizzle and smell of the barbecue were a call that dinner was ready. Back then, cooking on the grill usually meant burgers, franks, steaks, ribs and the occasional chicken breast. But times have changed. With Fire Up the Grill!, Womans Day has fast-forwarded grilling into the 21st century.

Readers have always turned to Womans Day for nutritious, easy and timesaving recipes. Now we help you think in a completely new way about traditional grilling. Yes, there are burgers and chicken dishes. There are also recipes that go far beyond the same-old, same-old. Have you ever considered grilled lamb, pork, seafood or veggies? Take your pick of tantalizing international dishes from the Caribbean to the Mediterranean to the Pacific Rim. And, of course, theres lots of down-home American flavor, from finger-lickin Barbecue Ribs to Grilled Chicken Pizza.

These are dishes that are sure to please, whether youre trying to stimulate the palate of a finicky child or surprise a sophisticated adult. We show you how to do them, no mess, no fuss. Sandwiches, exotic salads, exciting entrees, even a grilled fruit dessertyou name it, its here, along with the tips and tricks that make prep and cooking fast and easy. We also include the sides and add-ons you need to create a full meal, including dips, salsas, drinks and desserts. Fire Up the Grill! offers something for everyone and every occasion, from the simplest backyard family barbecue to an elaborate alfresco dinner party under the stars.

Chicken with Walnut-Basil CrustCRUST1 cup loosely packed basil leavescup walnut piecescup grated Parmesan cheese3 large cloves garlictsp each salt and pepper1 broiler-fryer chicken (3 lb), quartered and skin removed Process Crust ingredients in food processor to a fine paste. Chicken with Walnut-Basil CrustCRUST1 cup loosely packed basil leavescup walnut piecescup grated Parmesan cheese3 large cloves garlictsp each salt and pepper1 broiler-fryer chicken (3 lb), quartered and skin removed Process Crust ingredients in food processor to a fine paste.

Pat over top and sides of chicken pieces. To grill with charcoal using indirect heat: Build a fire with about 20 briquettes on 1 side of grill. Set grill 4 to 6 in. above coals. When coals are medium-hot (400F), arrange chicken, crust side up, on side of grill without briquettes. Cover grill and cook 30 to 40 minutes until chicken is opaque near the bone.

For gas grills: Follow manufacturers instructions for indirect grilling.

Grilled Chicken Pizza3 skinless, boneless chicken breast halves (about 12 oz)cup bottled balsamic vinaigrette1 tube (10 oz) pizza crustGarlic-flavor nonstick spray1 cup shredded part-skim mozzarella cheesecup grated Parmesan cheese1 cup diced plum (Roma) tomatoes1 cup lightly packed torn arugula or basil leaves Heat barbecue grill. While grill heats, place chicken and vinaigrette in a ziptop bag and seal; turn to coat. Line a baking sheet with foil; coat foil with nonstick spray. Unroll pizza dough on sheet; press into a 12 x 9-in. rectangle.

Coat dough with nonstick spray. Remove chicken from bag and grill, turning once, 7 to 8 minutes, until lightly charred and cooked through. Remove to a cutting board. Cut crosswise in -in.-thick slices. Invert pizza dough onto grill; peel off foil. Grill 1 minute or until the underside is lightly browned.

Turn crust over and grill 30 seconds or until underside stiffens. Scatter top with cup mozzarella cheese, then the chicken, remaining mozzarella cheese and the Parmesan cheese. Cover and grill 1 to 2 minutes until cheese melts, making sure underside of pizza doesnt burn. Transfer to a cutting board; top with tomato and arugula, then cut in 4 pieces.