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Grilling, Grilling & More Grilling!

Author Dror Pilz

Hardcover

$18.95 US

Charlesbridge | Imagine

8.27"W x 9.39"H x 0.68"D | 26 oz | 20 per carton

On sale Feb 01, 2013 | 144 Pages | 978-1-936140-91-6

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Nothing’s better for bringing friends and family together than a good meal cooked over an open flame. This collection of luscious recipes celebrates the magic of fusion cuisine, techniques old and new, and tricks gathered not just from the world’s best chefs but from the moms and dads who tend to the grill in their own backyards. And while you’ll get the much-loved burgers, steaks, and corn on the cob, you’ll also discover new favorites, from the plains of South America to the rice patties of the Far East.

There’s just something about cooking on the grill and summer that goes so well together! There is such an enormous cornucopia of dishes that can be prepared on the backyard grill, and cookbooks like Grilling, Grilling & More Grilling! are such welcome additions to personal, family, and community library cookbook collections. Superbly illustrated throughout with full-color photographs by Danya Weiner and expertly compiled by Dror Pilz, the recipes range from a Mozzarella, Pesto & Grilled Vegetable Sandwich; a Sautéed Cherry Tomato & Garlic Bruschetta; and Asian-Style Book Choy to Hamburger Napolitano; Chicken Satay Skewers with Peanut Sauce; and Smoked Beef Spareribs. There are even desert recipes such as Cinnamon Pear Kabobs and Grilled Bananas with Chocolate! Every recipe in this 144-page compendium is clearly laid out, enabling even the most novice of family chefs to produce superbly prepared dishes that will please any palate and satisfy any appetite!
–The Midwest Book Review

Dror Pilz has been grilling and smoking meat, fish, and more for over 20 years. He is head of the food division of Israel’s largest importer and distributor of food and agriculture products. As part of his job, and for the pure love of food, Dror travels extensively all over the world, looking for new grill recipes and techniques. He has appeared on numerous TV culinary shows, as well as contributed articles and recipes to food magazines. He regularly conducts grilling and smoking workshops on his estate near Tel Aviv.

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Cajun Corn on the Cob

Note from the chef: Nobody does vegetables like the good ol’ boys down south. Spicy, cheesy Cajun corn on the cob is best served alongside a juicy Surf and Turf Burger (page 79).

Makes 6 servings

6 ears fresh corn, shucked and cleaned
½ cup melted butter
Coarse salt, to taste
Ground black pepper, to taste
½ cup Parmesan cheese, shredded
For serving:
1 teaspoon Tabasco sauce

1. Preheat grill.
2. Grill corn over a low flame, rotating frequently. This usually takes between 10 and 15 minutes, depending on the variety of corn.
3. Place corn on serving dish and pour the melted butter over it. Sprinkle with salt, pepper and Parmesan cheese, rotating the corn so that the entire surface gets covered.
4. Using grilling tongs, remove corn from grill and transfer to dinner plates.
5. Finish by dripping a few drops of Tabasco sauce on each ear of corn. Serve hot.