Contributed by: Chris WebAdmin. of RecipesNow.com
Napolean's Everyday Gourmet Grilling
There is a peculiar contagion in the air. While spring is the most common onset of this contagion it can manifest all year round. Men are particularly susceptible, you may have already notice the symptoms. Do your menfolk appear bemused, beguiled or besotted? Have you noticed them staring into the backyard or dreamily flipping through hardware catalogues? If so they just might be infected. They just might be suffering from "Barbeque Fever".
Napolean Gourmet Grills teamed up with Chef Ted Reader, all bravely suffering from this same affliction and have risen above their symptoms to create the ultimate barbeque lovers cookbook. With full colour pics and delicious remedies (recipes) for what ails you, this is the only prescription you will need.
There is no cure for "Barbeque Fever" but hey, with remedies like these and the smell of barbeque floating through the air, who would want one?
To make sure you have everything you need, Napolean's Everyday Gourmet Grilling includes tips, guides and information about the tools you need and the food you will want to prepare. The steak doneness chart is smack dab in the middle of the book, a good spot for the most referred to page.
Starting with a foreward from the owners of Napoleon Grills and "In The Beginning" from Chef Ted Reader with all the details you need to get started, the categories include Rubs, Marinades, Sauces, Grilled Vegetables and Fruit, Grilled Fruit, Side Dishes for the Grill, Appetizers, Salads, Sandwiches, Beef, Cooking Beef the Sizzle Zone Way, Veal and Lamb, Pork, Poultry, Fish and Seafood and Desserts.
The recipes are easy to follow and full of variety. Not just for the carnavore, there are plenty of grilling ideas for everyone in the family.
Enjoy this delicious offering from the book.
Grilled Sirloin Steak With Caramelized Onions and Mushrooms
Combine the garlic puree and mustard. Place the steak on a flat surface and pat dry with paper towels, then massage the garlic mixture into the steak. Season the steak with salt and pepper. cover and set aside at room temperature for 30 to 45 minutes.
Preheat the grill to medium-high (450 F/230 C).
Place the wok - or a heavy saute pan - on the side burner and heat over a high flame. Melt the butter and olive oil to sizzling and add the sliced onions. Saute to soften, about 3 to 4 minutes. Add the mushrooms and continue sauteing until the mushrooms have softened and any moisture has evaporated. Stir in the minced garlic, saute for another 3 minutes, and then move pan over to the grill. Let the mixture slow-saute over the grill, stirring frequently, until the onions have turned a deep golden brown, about 15 minutes. Do not let the onions brown too fast or they will burn instead of caramelizing.
Add the vinegar and stir until it is absorbed. Stir in the sugar and season with salt and pepper. Set the onion mixture aside and keep warm.
Place the steak on the gill and cook for 5 to 6 minutes a side for medium rare. Remove the grill and let rest for 3 to 4 minutes.
Thinly slice the steak across the grain. Place slices on a platter or individual plates and top with the onion mixture. Serve immediately.
Serves 4 to 6
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