Stars: ****
Summary: By the star of the Licence to Grill show on Food Network Canada is this cookbook. Recipes and grilling tips and techniques.
Okay so I know December isn’t really the prime grilling time but I had the pleasure of getting this book in the summer so I was able to try out a recipe or two. I would have tried out more but we don’t really have much of a grill. If I had a great grill like the one shown on the cover of the book, we’d grill year round.
The book is full of information: picking the perfect grill, charcoal vs. gas, grill maintenance, grilling tools, grilling history and about smoke.
The recipes are in 8 sections: vegetables, beef, pork, lamb and game, seafood, poultry, desserts and sauces, marinades and relishes.
I’d like to share a recipe I made below but first a few notes. I used dried tarragon instead of fresh and made way less as I was only feeding 3. They were pretty good although they weren’t as strong as I’d hoped.
- Cut the leafy tops off the carrots leaving only half an inch at the root.
- Wash and peel the carrots and cut them in half lengthwise.
- Put them into a sealable plastic bag and drizzle with sesame oil, honey, ginger and tarragon.
- Toss to coat and marinate at room temperature for about 30 minutes.
- Preheat the barbecue to medium heat.
- Oil the grill. Place carrots flat-side down over direct heat and cook for 3 minutes or so depending on how thick the carrots are.
- Flip and continue grilling for a minute or two
- Remove from the heat and serve warm.
Serves 7
Links of Interest: Licence to Grill on Food Network Canada,
Buy Complete Licence to Grill at amazon.com and support SMS Book Reviews