Steven Petusevsky - Sizzle and Smoke: The Ultimate Guide to Grilling for Diabetes, Prediabetes, and Heart Health

Director, Book Publishing, Abe Ogden; Managing Editor, Greg Guthrie; Acquisitions Editor, Victor Van Beuren; Editor, Rebekah Renshaw; Production Manager, Melissa Sprott; Composition and Cover Design, pixiedesign, llc; Photographer, Renee Comet; Printer, RR Donnelley.

2014 by Steve Petusevsky. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including duplication, recording, or any information storage and retrieval system, without the prior written permission of the American Diabetes Association.

Printed in the United States of America
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The suggestions and information contained in this publication are generally consistent with the Clinical Practice Recommendations and other policies of the American Diabetes Association, but they do not represent the policy or position of the Association or any of its boards or committees. Reasonable steps have been taken to ensure the accuracy of the information presented. However, the American Diabetes Association cannot ensure the safety or efficacy of any product or service described in this publication. Individuals are advised to consult a physician or other appropriate health care professional before undertaking any diet or exercise program or taking any medication referred to in this publication. Professionals must use and apply their own professional judgment, experience, and training and should not rely solely on the information contained in this publication before prescribing any diet, exercise, or medication. The American Diabetes Associationits officers, directors, employees, volunteers, and membersassumes no responsibility or liability for personal orother injury, loss, or damage that may result from the suggestions or information in this publication.

The paper in this publication meets the requirements of the ANSI Standard Z39.48-1992 (permanence of paper).

ADA titles may be purchased for business or promotional use or for special sales. To purchase more than 50 copies of this book at a discount, or for custom editions of this book with your logo, contact the American Diabetes Association at the address below, at booksales@diabetes.org, or by calling 703-299-2046.

American Diabetes Association
1701 North Beauregard Street
Alexandria, Virginia 22311

DOI: 10.2337/9781580405300

Library of Congress Cataloging-in-Publication Data

Petusevsky, Steve.
Sizzle and smoke / Steven Petusevsky.
page cm
Includes bibliographical references and index.
ISBN 978-1-58040-530-0 (alk. paper)
1. Diet therapy. 2. Barbecuing. 3. Diabetes--Diet therapy--Recipes. 4. Heart--Diseases--Diet therapy--Recipes. I. American Diabetes Association. II. Title.
RC684.D5P48 2014
641.56314--dc23
2013044949
eISBN: 978-1-58040-593-5

Acknowledgments

This is the part of the book that produces post production depression for me. Its a weird dichotomy of relief and sadness. Writing is often a lonely process and forces me to live inside only my own mind for long periods of time. Sometimes this can be quite uncomfortable. Creating a book is a team effort in spite of the solitude involved and I often fear I will forget to thank people that helped these pages come to life.

First and foremost, I want to thank Abe Ogden and Rebekah Renshaw at the American Diabetes Association for believing in me and for the opportunity to write this book and hopefully reach so many people who will benefit from these pages. Thanks to Renee Comet of Renee Comet Photography and food stylist Lisa Cherkasky for their always brilliant photographs. My hope is to positively affect many readers and perhaps inspire them to begin new traditions with their families and friends. I want them to know creative healthful food is simple, beautiful, and delicious, especially on the grill!

I want to thank Lori, my fiance for her unending support, encouragement and true acts of love. She is my soul mate and a great lover of my food, which she never fails to communicate to me, especially when I need to hear it the most. Ironically she is a vegetarian and although many of the recipes in this book are vegetarian, many others are not. Gleefully she watched as my brothers, their wives, and friends ate copious amounts of meat and smiled through it! I also want to thank and express appreciation and much love to my family: my dad Lenny who eats anything I put down in front of him. My brothers: Mitchell and Howie and their wives Wendy and Roberta, for hosting many grill parties. My kids: Sabrina and Jared have been my recipe test dummies for over 20 years now, and continue to give me immeasurable joy when I cook for them. It is equally as wonderful to have 3 step daughters who love their grilled food: Dana, Arianne, and Avital, are always honest in sharing their food thoughts.

My agent and friend for many years, Beth Shepard has always been there for me, not only to make this book a reality, but to bounce around any thoughts both food and life related. She always sorts through these inner musings in the most logical manner.

I consider myself a lucky man with so many people around me that I love and respect who inspire my global travels and unending quest for that elusive recipe, authentic cooking method, or incredible food photo that I just have to take.

I want to give thanks to my mother, Claire who was my food muse and will always be in my mind and heart. She inspired my life of food and my continuous culinary journey. She was an amazing cook even though I was 14 when I first realized fish wasnt necessarily shaped like a brick and lived in the freezer. I often ask myself, How would mom cook this? To my dad, Lenny, who recently passed, Im sure my mom and dad will be reading this next book together.

Enjoy these favorite recipes, share them with loved ones, eat responsibly and always tell ones close to you how much you love them.

Its time now to fire up the grill!

Chef Steve

Table of Contents

Youll notice from the recipe titles, chapter offerings, and stunning photos that, although this book is about the art of grilling, it goes far beyond the typical grill book.

All of the recipes have been carefully designed to be nutritionally appropriate for those with diabetes, prediabetes, and for optimal heart health. The recipes are easy to follow, contain ingredients that are readily available, and are unique and creative. Many of the recipes are influenced by my personal travels and observations of other cultures. The flavors are bold with a minimum amount of fuss and kitchen toil. Plus, there are a host of recipes that accompany the grilled offerings that can be prepared in the kitchen or even the day before you plan on firing up the grill.

The chapter includes incredible marinades and simple ways to impart flavor to any grilled item, whether it is a meat, or plant-based Protein. I use many of these flavoring recipes not only for home use, but when I am in the professional kitchen as well. One of my current personal favorites is Dukkah, a spice sprinkle Ive been using like magic fairy dust on everything from grilled asparagus to pan-sauted green tomatoes.

The chef in me knows that most grilled foods need a little salsa, sauce, or simple chutney to spoon over the top to highlight and kick up the flavor. The recipes youll find in the are just a few of the delightful sauces that are made to accompany your favorite grilled item.

Side dishes are often the highlight of my meal. I wanted to share with you some of my favorite items that pair with grilled foods. Combining several vegetarian recipes makes for the perfect dinner for your family and guests even if they are not practicing vegetarians. The chapter is immense and covers everything from creative vegetarian dishes to every sort of meat, seafood, and poultry.