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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
More Articles: 
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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".

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 
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

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 
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
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 
1001Recipes2Send.com
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 Grilling


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