"Let the Flames Begin" Cookbook Review

by Judith Bishop

Father’s Day is coming and it’s my turn to prepare the celebratory meal. I will boldly enter into Man’s Cooking Domain. I thought it would be easy. I’ve watched my not so silent partner lovingly grill asparagus to perfection. He is the flank steak man of the household. He makes it look so simple. I realized it was simple for him. He had a not so silent partner running around the kitchen doing the sous chef work while he studied the trees off our deck and drank beer!

           Chris Schlesinger and John Willoughby came to my culinary rescue with Let the Flames Begin.  I have two of their other books, Thrill of the Grill, and Big Flavors of the Hot Sun. Both books burst with recipes that complement summertime dining. I have always loved their books because they address the whole meal with recipes from appetizers to drinks and desserts. Schlesinger and Willoughby are charcoal or wood burning men. My household has traveled to the dark side, and we use a gas grill. I compared their cooking notes with Steve Raichlen’s, How to Grill. His book easily translated real flame technique to my less than burly grill.

          I decided the easiest way for me to make the meal was to cook everything outside. No dashing wildly around while the chicken charred. I too would ponder tree leaves, and drink a glass of Pinot Gris.

          I opened the book and chose several dishes to become the Father’s Day meal. For appetizers I made, Proscuitto-wrapped Grilled Peaches with Balsamic Drizzle and Crispy Proscuitto-wrapped Asparagus with Saffron-Crab Mayonnaise. The peaches were easy to do. Cut them in half, remove the stone, and wrap with Proscuitto, tooth pick together. A reduction of inexpensive balsamic vinegar seasoned with fresh cracked pepper complemented the grilled flavor on the peaches.

          In the same vein, the grilled Proscuitto- wrapped asparagus had a salty, sweet, nutty flavor. Saffron-crab mayonnaise for dipping was colorful, elegant, and added texture and color. Both asparagus and mayonnaise could be used separately.

          I have discovered ground buffalo. It tastes like the ground beef from my childhood, and is very low in fat and cholesterol. To top these manly burgers I made Grilled Shiitake Mushrooms with Sherry, Soy, and Scallions. There are two parts to the recipe. An Asian dressing including sherry, soy sauce, and fresh ginger and  a marinade with roasted sesame oil, garlic, red pepper flakes, and toasted coriander seeds. The meaty consistency of shiitakes lends itself to grilling. The flavors and grilling elevate “sautéed mushrooms” to new heights.

          The last recipe I made was grilling Naked Corn. This is a non-soaking technique. Just shuck, de-silk the ears, and roll around on the grill until golden brown. Schlesinger and Willoughby suggested 3-5 minutes but I found it took closer to 15 minutes. All grills are as different as those who use them!

          I’ve tested, tasted, and am ready for Father’s Day. Chris and John will be at my side as I grill the meal and ponder the leaves…

Read! Eat! Enjoy!

Judith Bishop

www.ingoodtastestore.com

Copyright 2000-2005 Culinary Adventures, all rights reserved.