Daniella Malfitano - Best grill recipes ever: fast and easy barbecue plus sauces, rubs, and marinades

Photo Credits: All photos courtesy of Stockfood, unless otherwise noted below. Page 8: tab1962/iStockphoto.com; 11, 12: Jyilana/iStockphoto.com; 13: bhofack2/iStockphoto.com; 30, 31: Fotoatelie/Shutterstock.com; 33: Lisovskaya Natalia/Shutterstock.com; 50 51: badmanproduction/iStockphoto.com; 52: Lauri Patterson/istockphoto.com; 73: Shalith/iStockphoto.com; 76, 77: Lisovskaya/iStockphoto.com; 83: Paduk/iStockphoto.com; 96, 97: Stephanie Frey/Shutterstock.com; 101: Photomaxx/Shutterstock.com; 106, 107: splendens/iStockphoto.com; 115: Kelly Cline/istockphoto.com; 119: Carina Lochner/iStockphoto.com; 124, 125: Brent Hofacker/Shutterstock.com Front Cover: Lisovskaya Natalia/Shutterstock.com; Fanfo/Shutterstock.com; jmattisson/Shutterstock.com Spine: fotohunter/Shutterstock.com Back Cover: Jyliana/iStockphoto.com; Stockfood Copyright 2013 by W. W. Norton & Company, Inc. Previously published as No Frills Grillin All rights reserved For information about permission to reproduce selections from this book, write to Permissions, The Countryman Press, 500 5th Avenue, New York, NY 10110 For information about special discounts for bulk purchases, please contact W. W.

Norton Special Sales at specialsales@wwnorton.com or 800-233-4830 The Library of Congress has cataloged the printed edition as follows: Names: Malfitano, Daniella, author. Title: Best Grill Recipes Ever : Fast and Easy Barbecue Plus Sauces, Rubs, and Marinades / Daniella Malfitano. Other titles: No frills grillin Description: Woodstock, VT : The Countryman Press, a division of W. W. Norton & Company, [2016] | Series: Best ever | Previously published as: No frills grillin. | Includes index. | Includes index.

Identifiers: LCCN 2016010919 | ISBN 9781581573930 (pbk.) Subjects: LCSH: Barbecuing. | Marinades. | Sauces. | LCGFT: Cookbooks. Classification: LCC TX840.B3 M325 2013 | DDC 641.7/6dc23 LC record available at https://lccn.loc.gov/2016010919 ISBN 978-1-58157-529-3 (e-book) The Countryman Press www.countrymanpress.com A division of W. W.

Norton & Company, Inc., 500 Fifth Avenue, New York, NY 10110 www.wwnorton.com TO MY MENTOR AND FRIEND, UNCLE PETER DUMBROWSKI.
THANK YOU FOR BELIEVING IN ME AND GIVING ME THIS OPPORTUNITY.

This book will give you all of the inspiration you will need to be a grilling master for the great outdoors or right inside your very own home kitchen! Best Grill Recipes Ever contains over 55 irresistible grilling and barbecue recipes that are simple and easy to follow. With recipes ranging from such classic backyard barbecue delights as grilled beef, lamb, pork, chicken, and vegetables to more adventurous dishes, including grilled halibut, shrimp, lobster, corn, and bananas, this grilling book is sure to please. In addition, this wonderful barbecue companion includes recipes for some amazing grilled side dishes and sauces that will aid you in planning the perfect barbecue feast! All of the recipes that I have chosen for this book have been inspired from traditional and unique barbecue favorites. Best Grill Recipes Ever will be your perfect backyard and kitchen barbecue companion for preparing exquisite grilled meals. These recipes will inspire you to head to your barbecue or grill pan and get cooking! With pleasure and an appetite,
Chef Daniella Malfitano Yield: 4 servings Prep Time: 25 minutes Marinating Time: 12 hours Grilling Time: 2 hours 4 pounds spareribs FOR THE MARINADE 2 garlic cloves, pressed 1 small onion, finely chopped cup tomato paste cup ketchup cup honey cup freshly squeezed orange juice cup cider vinegar cup soy sauce 2 tablespoons Worcestershire sauce 1 teaspoon fresh ginger, peeled and grated 1 stalk lemongrass, finely chopped Freshly ground black pepper cup finely chopped fresh cilantro, plus more for garnish Rinse the ribs under cold running water and pat dry with paper towels.

Trim away any fat and remove the silver skin from the back of the ribs. Cut the ribs into four portions and place in a nonreactive shallow dish. Set aside. Marinate the Ribs In a mixing bowl, combine all the marinade ingredients, stirring to thoroughly blend. Divide the marinade in half, reserving one half for dipping or drizzling. Generously brush both sides of the ribs with the marinade, reserving the rest of the brushing marinade for basting.

Cover and refrigerate the ribs for at least 12 hours, turning the ribs over from time to time. To Grill When ready to cook, prepare the grill for indirect grilling. Preheat to medium-high heat. Place the ribs, bone side down, on the hot grill grate, making sure they are not over a direct flame. Grill, covered, at about 325F for 1 to 2 hours, or until the meat is tender. Try not to open the grill for the first half hour.

About 20 to 30 minutes before serving, brush with remaining marinade. Transfer the ribs to a cutting board and let rest for 8 to 10 minutes before cutting into individual or two-rib sections. Transfer the ribs to a serving platter and garnish with fresh cilantro and black pepper to taste. Serve with the reserved marinade that had not been used for basting.

Yield: 4 servings Prep Time: 45 minutes Grilling Time: 18 minutes 4 boneless strip steaks (8 to 10 ounces each) 4 tablespoons good-quality olive oil Coarsely ground black pepper Coarse salt Bring the steaks to room temperature prior to grilling. Prepare the grill for direct grilling.

Preheat to high heat. Pat the steaks completely dry with absorbent paper towels. Brush the steaks on both sides with olive oil and season generously with the pepper and salt. Brush the grill grate with olive oil. Place the steaks on the hot grate and grill for 6 to 9 minutes per side, depending on the thickness of the steak. Test for doneness by inserting an instant-read thermometer into the thickest portion of the meat.

The internal temperature should be at least 145F for medium-rare. Transfer the steaks to a platter and cover loosely with aluminum foil. Let rest for 3 to 4 minutes before slicing and serving.

Yield: 4 servings Prep Time: 30 minutes Marinating Time: 12 hours Grilling Time: 14 minutes 2 pounds boneless leg of lamb FOR THE MARINADE teaspoon saffron threads 1 tablespoon warm water cup freshly squeezed lemon juice 1 tablespoon lemon zest 1 teaspoon coarse salt Freshly ground black pepper 1 small onion, minced 3 garlic cloves, minced cup plain yogurt 2 bay leaves TO GRILL 4 tablespoons salted butter 2 tablespoons freshly squeezed lemon juice 8 cherry tomatoes 8 pearl onions, peeled 1 large green bell pepper, seeded and cut into 1-inch squares 1 lemon, cut into wedges, for serving (optional) Marinate the Lamb Rinse the lamb under cold running water and pat dry with paper towels. Cut the lamb into 2-inch cubes. Set aside.

Crumble the saffron into a large stainless-steel or glass bowl. Add the warm water and let it sit for at least 5 minutes. Add the lemon juice, lemon zest, salt, black pepper to taste, onion, and garlic; stir to blend. Add the yogurt, bay leaves, and cubed lamb, tossing well to thoroughly coat the lamb. Cover and refrigerate for at least 4 hours or overnight. The longer you marinate, the better.

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