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Entries tagged with 'Steven Raichlen'

Uzbek Beer Can Chicken

Serious Eats Caroline Russock 8 comments

The recipe begins by grinding a warm spice rub of ginger, paprika, coriander, turmeric, and cumin, then rubbing it into the chicken and letting it sit and soak for a few hours. Even before the chicken is grilled, it takes on a lovely burnished tone. After the spice rub has had enough time to work its way into the flesh, it's time to crack open a beer! Taking a few sips is part of the recipe. More

Cook the Book: Jerk Pork

Serious Eats Caroline Russock 8 comments

What's the first image that pops into your head when you think about Jamaica? Bob Marley? White sandy beaches? A certain smokable substance? Perhaps a steel drum band? Or maybe, if your mind tends to jump to more food related images, a smokey grill filled with jerk chicken and pork coated in that super spiced Jamaican seasoning that tastes like nothing else. More

Grilled Baby Backs with Sweet Soy Glaze

Serious Eats Caroline Russock Post a comment

[Photograph: Caroline Russock] The following recipe is from the September 1 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! These Grilled Baby Backs with Sweet Soy Glaze from Steven Raichlen's Planet Barbecue!... More

Cook the Book: Currywurst

Serious Eats Caroline Russock 3 comments

There's something so weird and wonderful about the combination of grilled sausages and curry-spiked ketchup that is German Currywurst. It's one of those dishes that has intrigued me since I first heard about it. Since I have no plans to travel to Berlin anytime soon, I decided it was time to experience currywurst for myself, with the help of this recipe from Planet Barbecue! by Steven Raichlen. More

Cook the Book: Ground Lamb Kebabs with Turkish Hot Peppers

Serious Eats Caroline Russock Post a comment

[Photograph: Caroline Russock] Every night this summer when the temperatures have risen to cooking-prohibitive territory I've turned to my local Turkish delivery joint and ordered plates of Adana kebab served with grilled flat bread, a lemony cucumber and tomato salad,... More

Cook the Book: Grilled Shishito Peppers with Sesame Oil and Salt

Serious Eats Caroline Russock 3 comments

A few weeks back I nominated Fried Stuffed Olives into my unofficial bar snacks hall of fame. This week I have another contender for the list: Grilled Shishito Peppers with Sesame Oil and Salt, courtesy of Steven Raichlen's Planet Barbecue! While the preparation of the tiny shishitos is minimal (merely brushed with sesame oil, grilled until blistering, and salted), the excitement comes from the somewhat volatile nature of the peppers. Once grilled, the flavor of the peppers is grassy and sweet but one out of every five or so is spicy enough to have you reaching for a cool drink. More

Cook the Book: 'Planet Barbecue!'

Caroline Russock Closed

In preparation for your Labor Day cookouts we will be forgoing the usual burgers and dogs for a selection of global barbecue recipes including Indonesian Baby Back Ribs with a Sweet Soy Glaze, Turkish Lamb Kebabs, and Grilled Japanese Shishito Peppers with Sesame Oil and Salt. Enter to win a copy of Planet Barbecue! More

Grilling: Five-Spice Short Ribs

Serious Eats Joshua Bousel 5 comments

I tend to put on the Primal Grill with Steven Raichlen show when I want to fall asleep. Don't get me wrong, Raichlen has some great recipes, even if they can be unnecessarily heavy on ingredients, but something about his... More

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