Read e-book online Beerlicious: The Art of Grillin' and Chillin' PDF

By Ted Reader

ISBN-10: 0771073674

ISBN-13: 9780771073670

International recognized BBQ chef Ted Reader combines his favorite passions -- beer & BBQ -- and launches his such a lot bold choice of grilling recipes yet!
In this cookbook you can find recipes from Ted Reader, his kin, acquaintances and lovers. each one recipe is made with a unique beer that Teddy selected for exact purposes and flavours. He believes that the essence of significant yard grilling and smoking comes from having enjoyable and when you recognize Ted, you recognize that he lives to have fun.
Written in Reader's vintage pleasant and obtainable sort and followed via remarkable nutrition images, Beerlicious is this season's must-have BBQ publication. It presents BBQ fanatics with marvelous recipes and provides perception approximately what beers pair most sensible with each one dish.

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Additional info for Beerlicious: The Art of Grillin' and Chillin'

Example text

Cup sugar ½ teaspoon ground cloves  cup water  teaspoons or more Red Curry Paste  teaspoons ground ginger  teaspoon ground cardamom  teaspoon ground cinnamon  teaspoon ground cumin, toasted in a (page ) ½ teaspoon chili garlic sauce or Red Chili Purée (page )  cup unsalted whole cashews small dry skillet over medium heat  cup unsalted whole pecans until fragrant and a little darkened,  cup unsalted whole almonds about  minute  tablespoons butter or margarine ½ teaspoon ground nutmeg  cup Toasted Coconut (page ) Preheat an oven to  degrees F.

All these spunky sauces exist to flavor fresh vegetables and plain jasmine or sticky rice. This lone stars the supersalty bean sauce Thais inherited from the kitchens of China. Sauce: Vegetables: ¾ cup coarsely chopped tofu  small cucumbers or  large hothouse  tablespoon Asian bean sauce ⅓ cup Vegetable Stock (pages  and ) ½ cup minced shallots  tablespoon vegetable oil  tablespoons coarsely chopped garlic ½ cup finely chopped purple onion ⅔ cup unsweetened coconut milk  tablespoons palm sugar or brown sugar cucumber, peeled, halved lengthwise, and cut into thick slices  wedges green cabbage, about  inches wide at their widest point  green beans, cut into -inch lengths, or whole snow peas ½ red sweet pepper, cut into long, thin strips  teaspoon soy sauce  carrot sticks ¼ teaspoon salt  large radishes, trimmed and halved  tablespoons Tamarind Liquid (page lengthwise ), or as needed To make the sauce, combine the tofu, Asian bean sauce, vegetable stock, and half of the shallots in a mini processor or blender.

For a savory treat, leave off the palm sugar adornment and use the cakes as edible platforms for scrumptious Thai sauces. Spread them with Roasted Chili Paste (page ), or serve them with Roasted Eggplant Dip with Thai Flavors (page ), Satay Peanut Sauce (page ), or Tangy Tamarind Sauce (page ). ½ cups long-grain white sticky rice  cup palm sugar or brown sugar Vegetable oil for deep-frying Cook the rice as directed on page  and turn the hot rice out onto a large tray or baking sheet.

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Beerlicious: The Art of Grillin' and Chillin' by Ted Reader

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