Sunday, April 11, 2010

Book Report: Soaked, Slathered, and Seasoned

I am working on updating my summer menu with an eye towards my new weekly's request for "flavorful, fragrant, beautiful food".

Elizabeth Karmel's Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ is one of my favorite summer cookbooks. The Tumbled Tomatoes are a summer snacking favorite, and my absolute favorite chicken salad recipe featuring red grapes and Chinese Five Spice powder, is on page 40.

Her newest is a small, softcover gem, stuffed with yummy sounding stuff - Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill.

The first section gives some grilling basics, then it moves into sections for marinades and brines (Soaked), sauces, glazes, mop, sauces, relishes & jellies and sweet sauces (Slathered), then BBQ rubs and spice blends, flavored vinaigrettes, compound butters, pestos and tapenades and dipping sauces (Seasoned).

Here's a few that caught my eye:

Green Olive & Lemon Marmalade Tapenade (I have a jar that marmalade in the cupboard!)

Finger Lickin Good Brandy-Steeped-Fig Tapenade (FIGS!)
Mushroom Pesto
Sun-Dried Tomato and Goat Cheese Butter (!)
Chunky Lemon Olive Vinaigrette
Root Beer BBQ Sauce
Pumpkin Butter BBQ Sauce (with Applejack!)

Looking forward to moving into grilling season and trying out some of these delicious sounding recipes.  You can see more of Elizabeth Karmel's recipes on Girls at the Grill, but I'd highly recommend you get a copy of both of her books. 
















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