Chronicle Books has a fantastic selection of grilling cookbooks for the home chef. Grilling season is still here, so do not start packing away your spatula and tongs just yet. If you are anything like my husband, grilling season is all year long, no matter the weather conditions. Coming up with new and fresh flavors can be difficult, especially if you not have a cooking background. Chronicle Books makes it easy for you with their great selection of grilling cookbooks.
Stonewall Kitchen Grilling has wonderful recipes for cooking on the grill. The authors, Jonathan King, Jim Stott, and Kathy Gunst published a cookbook that will guide you through the grilling season for mouth watering steaks and other juicy meats to make a delicious mean for anyone to love!
There are 50 recipes that are Stonewall Kitchen's favorite recipes. One of my faves is the Grilled Caesar Salad with Parmesan Cheese Toasts. I LOVE caesar salad, and even more, I LOVE cheese! What could be better? I will share only this recipe for a sneak peak, but you have to get the cookbook for yourself to try these recipes.
Here is my fave, an excerpt from Stonewall Kitchen Grilling Cookbook. (King, Stott, & Gunst)
What you need:
Vinaigrette: 3 anchovy fillets, Sea Salt, 1/4 cup olive oil, 3 tablespoons frreshly squeezed lemon juice, and freshly ground black pepper.
1 Large head romaine, 2 Tablespoons anchovy oil, 1 Tablespoon oloive oil, 8 slices baguette or crusty bread, cut an inch thick, and 3 ounces Parmesean cheese thinly shaved.
1. Make the vinaigrette ~ Mash 3 anchovy fillets in a small bowl, and add a tiny pinch of salt. Add a 1/4 cup of olive oil, some freshly ground black pepper to taste, and 3 tablespoons freshly squeezed lemon juice, and whisk until smooth. You can make the vinaigrette hours before if you like.
2. Preheat the grill for medium-high direct heat, which is 325 to 375 degrees F. Make sure you have your grill rack clean and ready, and let it get hot for 3 minutes.
3. After rinsing the lettuce thoroughly (Do not separate the leaves or uncore the lettuce head), let the lettuce dry. Drizzle 1 tablespoon of the anchovy oil and the olive oil over the lettuce to evenly coat.
4. Brush the bread slices on both sides with the remaining 1 tablespoon of anchovy oil.
5. Put the lettuce on the grill rack and cook for a minute on each side, or until the outside leaves are just charred and beginning to wilt, but the inside leaves are still crisp. Then remove from heat.
6. Place the bread slices on the grill grate for 30 seconds. Flip toasts over and scatter half the cheese on top, cover the grill, and grill for a minute or until the cheese is melted. Remove from the grill.
7. Trim the root end of the lettuce and leave the head whole or cut into half lengthwise. Then place the lettuce in center of a large plate or small platter. Arrange the cheese toasts around the lettuce. Scatter the remaining cheese on top and around the lettuce and spoon a tablespoon or two of the vinaigrette on top, and serve the remaining vinaigrette on the side.
~ Jonathan King, Jim Stott, and Kathy Gunst
Enjoy the rest of these recipes for only $19.95.