Napolean's Everyday Gourmet Grilling - Review
Contributed by: Chris WebAdmin. of RecipesNow.com
Article: "Napolean's Everyday Gourmet Grilling"
Author: Chris Sadler
Contact Author: Chris@1001Recipes2Send.com
Copyright: 2008 Chris Sadler
Publishing Guidelines: This article may be reprinted without
modification on your website or in your opt-in newsletter,
provided the resource box remains intact.
Word Count: 745
Word Wrap at 65 characters
Web Address: http://www.1001Recipes2Send.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
Now don't be alarmed, while "Barbeque Fever" is extremely
contagious it is not harmful and there is a treatment. Cook,
outdoors. Not a caveperson you say? You have no desire to eat
food that tastes like charcoal? Can't say that I really blame
you. Never fear, Chef Ted Reader can help.
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
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
Napoleon Round or Square Wok Topper
6 cloves garlic, pureed
1 tablespoon dijon mustard 15 mL
1 sirloin steak (about 3 lb/1.5 kb), trimmed
salt and freshly ground black pepper
3 tablespoons butter 45 mL
2 tablespoons olive oil 30 mL
2 large sweet onions, peeled and trimmed, thinly sliced
1 lb large white mushrooms, quartered 500 g
4 cloves garlic, minced
1/4 red wine vinegar 60 mL
1 tablespoon granulated sugar 15 mL
salt and freshly ground black pepper
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
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
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
Thinly slice the steak across the grain. Place slices on a
platter or individual plates and top with the onion mixture.
Serves 4 to 6
Prep Time: 20 minutes
Marinade Time: 30 to 45 minutes
Cook Time: 45 minutes
About the Author:
Chris Sadler is Owner and WebAdmin of The
Recipes Database and Easy-Bake Oven Recipes and Resources
EBORecipes.com . Become a member to receive the weekly
newsletter alert: http://www.1001Recipes2Send.com
Download FREE eBooks at: http://www.1001Recipes2Send.com/Free
For kid's recipes visit: http://www.EBORecipes.com
This article is also available online in HTML format at:
Napolean's Everyday Gourmet