Chronicle Books (Firm) - Grill Eats & Drinks

Published in 2015 by Chronicle Books LLC.
All rights reserved. No part of this book may be reproduced
in any form without written permission from the publisher. Material on previously published in Picnics
by Sara Dressen (text copyright 2004 by Chronicle Books LLC and photographs copyright 2004 by Jonelle Weaver) by Chronicle Books LLC. Material on previously published in The Seriously Simple Deck
(text copyright 2002 by Diane Rossen Worthington and photographs copyright 2000 by Maura McEvoy) by Chronicle Books LLC. Material on previously published in
Dads Awesome Grilling Book (text copyright 2009 by Bob Sloan and photographs copyright 2009 by Antonis Achilleos) by Chronicle Books LLC. Material on previously published in Seriously Simple (text copyright 2002 by Diane Rossen Worthington and photographs copyright 2002 by Noel Barnhurst) by Chronicle Books LLC.

Material on previously published in Tropical Cocktails Deck
(text and photographs copyright 2008 by Mittie Hellmich) by Chronicle Books LLC. Library of Congress Cataloging-in-Publication Data available. ISBN 978-1-4521-4117-6 (hc)
ISBN 978-1-4521-5045-1 (epub, mobi) Design by Vanessa Dina Chronicle Books LLC
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San Francisco, California 94107
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SERVES 6 TO 8 2 cups [200 g] small cauliflower florets 2 cups [200 g] 1/2-in- [12-mm-] thick small zucchini slices 1 cup [90 g] 1-in [2.5-cm] green bell pepper squares 1 cup [90 g] 1-in [2.5-cm] red bell pepper squares 2 sprigs fresh tarragon 21/2 cups [600 ml] water 11/2 cups [360 ml] white wine vinegar 3/4 cup [180 ml] unseasoned rice vinegar 2/3 cup [130 g] sugar One 21/2-in [6-cm] piece fresh ginger, peeled and cut into thin slices 7 garlic cloves, peeled and halved 1 Tbsp kosher salt 2 tsp yellow mustard seeds 11/2 tsp red pepper flakes Combine the cauliflower, zucchini, bell peppers, and tarragon in a large, nonreactive bowl or wide-mouthed jar and set aside. Bring the water, wine vinegar, rice vinegar, sugar, ginger, garlic, salt, mustard seeds, and red pepper flakes to a boil in a large pot. Lower the heat to a simmer and cook for 10 minutes. Bring to a boil again and pour the hot liquid over the vegetables.

Stir occasionally while the mixture cools, then cover and refrigerate. Wait at least 3 days before eating, stirring every once in a while to keep all of the vegetables submerged. When serving, make sure to avoid the ginger and garlic, which are for flavoring, not eating. The pickles keep in the refrigerator for up to 1 week.

SERVES 6 2 cups [400 g] unpitted olives, a mixture of both green and black, such as picholine, nioise, and Kalamata, large and small 2 Tbsp olive oil 6 thin strips of lemon peel, 1/4 tsp finely chopped lemon zest, plus 1 tsp freshly squeezed lemon juice 6 thin strips of orange peel, plus 1/4 tsp finely chopped orange zest 2 garlic cloves, cut into thin slices 1/4 tsp whole coriander seeds 1 bay leaf Combine all the ingredients in a medium bowl, cover, and marinate in the refrigerator for at least 2 days, stirring occasionally. MAKES ABOUT 1 QT [900 G] 2 large tomatoes, peeled, seeded, and finely diced 1/2 red bell pepper, seeded and diced 1/2 yellow bell pepper, seeded and diced 1 large carrot, peeled and diced 1 ear fresh corn, kernels cut from the cob 2 Tbsp finely chopped fresh cilantro, plus cilantro leaves for garnish 2 Tbsp finely chopped fresh flat-leaf parsley 1 jalapeo chile, seeded and finely chopped 2 Tbsp fresh lemon juice Kosher salt and freshly ground black pepper 1 avocado, peeled, pitted, and cut into 1/2-in [12-mm] pieces Tortilla chips In a medium bowl, stir together the tomatoes, bell peppers, carrot, corn kernels, chopped cilantro, parsley, jalapeo, and lemon juice. MAKES ABOUT 1 QT [900 G] 2 large tomatoes, peeled, seeded, and finely diced 1/2 red bell pepper, seeded and diced 1/2 yellow bell pepper, seeded and diced 1 large carrot, peeled and diced 1 ear fresh corn, kernels cut from the cob 2 Tbsp finely chopped fresh cilantro, plus cilantro leaves for garnish 2 Tbsp finely chopped fresh flat-leaf parsley 1 jalapeo chile, seeded and finely chopped 2 Tbsp fresh lemon juice Kosher salt and freshly ground black pepper 1 avocado, peeled, pitted, and cut into 1/2-in [12-mm] pieces Tortilla chips In a medium bowl, stir together the tomatoes, bell peppers, carrot, corn kernels, chopped cilantro, parsley, jalapeo, and lemon juice.

Season with salt and pepper. Cover and refrigerate for up to 1 hour. Spoon the salsa into a serving bowl. Gently stir in the avocado. Taste and adjust the seasonings.

SERVES 12 12 large eggs, at room temperature 2/3 cup [150 g] mayonnaise 2 Tbsp freshly squeezed lemon juice 11/2 tsp curry powder Kosher salt and freshly ground black pepper Chopped chives for garnish Place the eggs in a large pot of cold water and bring to a boil. SERVES 12 12 large eggs, at room temperature 2/3 cup [150 g] mayonnaise 2 Tbsp freshly squeezed lemon juice 11/2 tsp curry powder Kosher salt and freshly ground black pepper Chopped chives for garnish Place the eggs in a large pot of cold water and bring to a boil.

Remove from the heat, cover, and let sit for 15 to 20 minutes. Drain carefully and let cool before peeling. Slice the eggs in half lengthwise and remove the yolks, placing them in a large bowl. Place the egg white halves on a serving plate. Add the mayonnaise, lemon juice, and curry powder to the yolks. Use a fork to mash well and combine.

Season with salt and pepper. Using a spoon, fill the egg whites with generous spoonsful of the egg yolk mixture, dividing evenly. Sprinkle with the chives. Serve or cover and keep refrigerated for up to 1 day.

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