Ive got to Grill Now What or Arabian Delights

I've got to Grill, Now What?!

Author: Pamela Richards

Fire up the grill--because you're about to find out how to make the best barbecue ever! From the perfect burger to lip-smacking, down-home chicken to a feast of vegetables, invite friends and family into the backyard for unforgettable grilled meals. It doesn't matter if you're a beginning cook: every one of these tasty recipes uses a limited number of ingredients to keep things nice and simple. Even the layout's so easy to use, because everything needed for a dish appears right on the same spread; no turning to a separate section to locate that tangy honey mustard or teriyaki sauce. Try "things on a stick," like rosemary lamb kabobs or skewered beef tenderloin. Grill marinated Portobello mushrooms, or that old favorite--corn on the cob. Just imagine how a tuna steak with cantaloupe salsa will melt in your mouth. Plus a world of grilling know-how, from the different types (gas, kettle), basic utensils, fun accessories, and lots more.

Table of Contents:

	The joys of grilling	8
	Safety-smart grilling	9
	Charcoal grills	10
	Gas grills	12
	Other grills	14
	Necessary tools	15
	Basic utensils	16
	Now what do I do?	18

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Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula

Author: Amy Riolo

Since marrying into an Egyptian family ten years ago and traveling extensively in the region, culinary expert Amy Riolo has been discovering the cuisine of Arabia at lavish parties and palaces, in simpler homes, stylish restaurants, and marketplaces. Now she brings this rich and exotic cuisine to American cooks of all levels, giving time-honored techniques, step-by-step recipes, and lively menus for many occasions and the everyday. Sample breakfast delights like Wild Thyme Glazed Croissants. Savor Gulf-Style Calamari Soup and Chicken Kabsah, a delicious rice and chicken casserole that exudes the aroma of dried limes and the traditional Saudi spice mix. Dip into delicious dessert recipes like Melon KâЂ™nafeh, and Chocolate Covered-Almond Filled Dates. Sip mouthwatering drinks like Rose Water Cooler, and a variety of Arabian "cocktails" like Golden Dream, made with mandarin juice, peach, honey, saffron and milk.

Though Amy Riolo entertains like an Arabian princess, she is a practical American, as she reveals how to create an Arabian tea party worthy of royalty, and a Laylat ul Henna, the ultimate girlsâЂ™ night in, when brides-to-be gather with female friends and family members for a night full of beauty, pampering, henna-tattooing, music, dancing, and of course, an array of tempting culinary treats. Most ingredients are available at your local supermarket, though the "Where to Buy Guide" gives mail-order sources for any that may be hard to find.

Sample a recipe from Arabian Delights from "A Royal Wedding Menu":

Eggplant, Tomato, and Chili Pepper Salad
( Salata Bat njan bil Tomatum wa Filfil)

Thisis a hot and healthy salad that takes only minutes to prepare. It works well on buffets or as a simple side dish during a busy weeknight. When choosing eggplants, look for small ones with smooth, shiny skin and no bruises. Tomatoes should be bright red, firm, and kept outside of the refrigerator to yield the best flavors.

2 1/2 cups canola oil, divided
4 small (4- to 5-inch-long) eggplants, sliced into
1/4-inch-thick slices
4 roma tomatoes, sliced into 1/4-inch-thick slices
3 green chili peppers, seeded
1/4 cup distilled white vinegar
Salt, to taste
Freshly ground black pepper, to taste
Pinch of chili powder or paprika
Plain yogurt for garnish, if desired

Heat 2 cups canola oil in a large frying pan over medium heat. When oil is hot, carefully lower eggplant slices
into pan. Do not crowd skillet. Fry eggplant 3 to 5 minutes per side until lightly golden and cooked through.
Remove with a slotted spoon and place onto a platter lined with paper towels. Continue with remaining eggplant.
Fry roma tomatoes in the same manner and place onto a platter lined with paper towels.
Fry chili peppers in the same manner and place onto a platter lined with paper towels.
Whisk remaining 1/2 cup canola oil, vinegar, salt, pepper, and chili powder or paprika together in a small bowl to
form a dressing.
Place fried eggplant, tomato, and pepper slices onto a large serving platter. Top with dressing. Taste and adjust
seasonings if necessary. Serve at room temperature.
Serves 4.