“Our last barbecue book was a huge seller and we sold over 33,000 copies,” said Tina Anson Mine, executive editor of food and books for Canadian Living in an interview from the magazine’s offices in Toronto.
“We decided to update and give this rendition a new lease on life and there are more than 100 new recipes never seen before in all kinds of international flavours.”
The other 50 are reprinted from other publications that Anson Mine says have been hugely popular as well.
One of the most impressive and varied is the chapter on grilling poultry.
Recipes such as Beer-Can Chicken have variations using Greek spices or Italian herbs.
Home grillers are given the opportunity to serve up an easy weeknight Quick Korean Chicken or Coriander Chicken. These recipes are ideal as they can be prepared the night before, held in the refrigerator and grilled the next night for hungry families.
“We have a whole section on marinades and rubs which can also be prepared in advance to go straight to the grill for supper,” she says.
As the price of steak, lamb and some other meats rises, Anson Mine says research is showing that people are gravitating toward meats like chicken, turkey and pork burgers.
“And there are a lot of vegan recipes using grilled vegetables,” she notes. “Some of these are marked as side dishes yet they are good as main dishes as well.”
“The Barbecue Collection” (Transcontinental/Random House Canada, $32.95, paperback) has recipes and dishes for brochettes and kebabs, skewers, burgers, sandwiches and sausages.
“We have some spectacular sausage recipes,” says Anson Mine. One to try is spicy Merguez Sausage, popular in North Africa. Like the others in that chapter it can be made from scratch.
Rounding out the choices are recipes for fish and seafood such as blackened catfish, a seafood Caesar Salad, grilled shrimp, squid, oysters and clams.
The book also gives its readers The Basics, an in-depth introduction which covers the most up-to-date barbecuing techniques.
Here from the book is a recipe for chicken thighs glazed with marmalade.
Marmalade-Glazed Chicken Thighs
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) extra-virgin olive oil
10 ml (2 tsp) chopped fresh rosemary
1 clove garlic, minced
1 ml (1/4 tsp) each salt and pepper
8 boneless skinless thighs, halved crosswise
30 ml (2 tbsp) marmalade
In a bowl, whisk together lemon juice, oil, rosemary, garlic, salt and pepper; toss with chicken until coated. Marinate for 15 minutes, covered, or refrigerated for up to 8 hours.
Reserving any remaining marinade, thread chicken onto double-pronged bamboo skewers or 8 pairs of soaked wooden skewers; brush with marinade. Grill, covered, on greased grill over medium heat, turning once, until juices run clear when chicken is pierced, 12 to 15 minutes.
Meanwhile, microwave marmalade, covered, on high until melted, about 30 seconds. (Or heat in small saucepan over low heat until melted.) Brush skewers with marmalade; grill, turning once, for 1 minute.
Makes 4 main-course servings.
Nutrition information per serving: 204 calories; 22 g protein; 9 g total fat; 8 g carbohydrate; 95 mg cholesterol; 248 mg sodium.Suggest a correction