Grill Smoke BBQ by Ben Tish

Grill Smoke BBQ by Ben Tish is proof that there is a world full of options when it comes to barbecue than hot dogs and burgers and that there is a power greater than us that loves us and wants us to eat happy. Tish, the Chef Director of the Salt Yard Group in London brings smokey deliciousness to far more than the usual fare and I, for one, am grateful he has. 

First of all the book is stunning, the photographs, the layout and feel of the book is just sensational. Then we have the recipes - Potato and Honey Flatbreads with Smoked Butter (yes smoked butter) & Thyme, Marcella Apple and Potato Pancakes, Slow Cooked Blackberries with Turkish Pide and Creamed Sheep's Cheese, Hot Smoked Butternut Squash with Ricotta and Grape Jam and so many more. Carnivores, have no fear, the book shares plenty of protein dishes and those offerings look killer as well. But where this title shines for me is in the out-of-the-norm selections such as Cavolo Nero Gratin with Cream and Gorgonzola, Charcoal Grilled Chicory with Pomegranate Molasses and Walnut & Coffee Cake with Salted Caramel and Clotted Cream - oh for heaven's sake - I'm swooning. 

Anyone who loves to grill, smoke or barbecue will appreciate the content of this glorious title and even those of us who aren't so much into the fire and smoke routine (like myself) can find themselves totally taken in by these innovative, beautiful dishes. 

Special thanks to the author and Quadrille Publishing for sharing the Hot-smoked pork belly with cider, apples and marjoram. Be sure to head over to our contest page to enter to win a copy of this title. Fire up your grills and prepare yourself for greatness. 

Hot-smoked pork belly with cider, apples and marjoram


The classic combination of pork, apple and cider has been around for years. It is said that this culinary triumvirate first came into being in Normandy, where all three elements are in plentiful supply. When I was young, my parents would cook pork chops with grilled apples and cider gravy, and I remember thinking how exotic and interesting the dish was (I think it's still rolled out in the Tish senior household on special occasions). You'll need to start this recipe the day before. There's only one non-negotiable in this book… and that's serving this pork with Smoked Mashed Potato (recipe below). 

Serves 4

You'll also need a lump of hardwood, a chimney starter, a water tray and a temperature probe

1.2 kg (2 3/4 lb) boneless pork belly, skin on
1 quantity Brine for white meat (see below)
4 small apples
1/2 bunch marjoram, leaves picked, to serve
sea salt and black pepper

For the cider glaze

100g (1/2 cup) dark brown sugar
50ml (3 1/2 Tbsp) cider vinegar
500ml (generous 2 cups) dry cider

Using a very sharp knife, score the skin of the pork belly in criss-cross fashion. Place the pork in a non-reactive bowl or container, then pour over the brine and 3 litres (3 quarts) of water. Leave for 7-8 hours in the fridge.

For the cider glaze, place the sugar and vinegar in a nonreactive saucepan and heat on the stovetop until the sugar has dissolved. Pour in the cider. Bring to the boil, then reduce to a simmer and cook until thick and syrupy. Reserve and keep warm.

Light the barbecue and set for direct/indirect cooking. Place the lump of wood onto the ashen charcoal to start smoking.

Lift the pork out of the brine and pat dry with paper towels. Rub the meat all over with some of the glaze, then place skin-side down on the grill in the direct heat zone. Cook for 3 minutes before turning and cooking for 3 minutes on the other side. Transfer the pork, skin-side down, to the indirect heat zone.

Place a water tray in the direct heat zone. Baste the pork with the glaze, then close the lid (the temperature inside the barbecue should be about 170-175ºC/340-350ºF; regulate with the vents, if needed) and cook for 1 hour before turning and basting the pork again. Cook for another hour, then turn and baste again.
At this stage, check if the water tray needs topping up, and add a fresh batch of coals from the chimney starter and another lump of wood. Place the apples on the grill around the pork and cook with the lid closed for a further hour, then baste the pork again. Check to see if the pork is very tender - it should be soft enough to cut with a spoon. If not, keep cooking and basting for another hour or so. To be on the safe side, use the temperature probe to check the internal temperature of the pork, which should be around 75ºC (167ºF).

Finish with a final glaze, then remove the pork from the barbecue and leave in a warm spot to rest for 20 minutes. The apples can come out at the same time as the pork, as long as they are nice and soft.

Cut the pork into four thick slices, and serve each one with an apple and a sprinkle of marjoram leaves.

Brine for white meat - chicken and pork

Makes about 1L (4 1/4 cups)
100g (1/2 cup) coarse sea salt
50g (1/4 cup) caster (superfine) sugar
zest of 1 lemon, peeled off in long strips
2 bay leaves
1 tsp coriander seeds
1 tsp fennel seeds

Place all the ingredients in a medium non-reactive saucepan with 1 litre (4 1/4 cups) of water. Slowly bring to the boil, stirring as you go to dissolve the salt and sugar. Remove from the heat and allow to cool before using. 

Smoked mashed potato

This wickedly naughty mash comes with the added bonus of smokiness from oak-smoked milk and cream - it works a treat and adds a natural sweetness to the potatoes. My favourite potato for mashing is the red-skinned Desiree as it has firm, creamy flesh that doesn't absorb too much water on cooking; Maris Piper makes a good substitute.

Serves 4

You'll also need a cold-smoking device and some oak chips

100ml (generous 1/3 cup) double (heavy) cream
75ml (1/3 cup) full-cream (whole) milk
600g (1lb 5oz) Desiree potatoes, peeled
50g (3 1/2 Tbsp) unsalted butter, diced
sea salt and white pepper

Set up the cold-smoking device in the barbecue with the oak chips and get it going, then place the grill rack on top.

Pour the cream and milk into a medium bowl, then place on the rack and close the lid and vent of the barbecue. Cold-smoke for 1 hour, then remove the bowl from the barbecue and leave to rest for 1 hour.

Cut the potatoes into even chunks, then place in a saucepan and cover with cold water. Season with salt. Bring to the boil on the stovetop, then simmer until the potatoes are nice and tender. Drain, then return the potatoes to the hot pan and let them steam-dry for 2 minutes.

Mash the potatoes or press through a potato ricer or masher into a bowl. Pour in the smoked cream and milk and stir in the butter. Season to taste, then serve immediately.

Recipes excerpted with permission from Grill Smoke BBQ by Ben Tish, published by Quadrille, RRP $35.00 hardcover.

Master Recipes by the Editors of Food and Wine

Master Recipes: A Step-by-Step Guide to Cooking Like a Pro by The Editors of Food & Wine appeals equally to new and experienced cooks. The new cook will love the step-by-step approach and process photos to guide them (homemade ricotta, roasting a turkey). The experienced cook will also love those points but more as a way of perfecting their skills and perhaps even expanding upon them (make your own ramen noodles, croissants).

The book is organized by levels. Level One wherein you master basic cooking skills such as macaroni and cheese, biscuits, pickling, etc. Level Two takes us up a rung to pulling our own mozzarella, sous vide techniques and soufflés. Level Three is geared toward intermediate work such as perfect challah, meringue, sausage making and more. By the time you reach Level Four, you are ready to make your own ramen noodles, tofu and beautifully pleated soup dumplings. 

Master recipes include the Ice Cream Birthday Cake, Pork and Crab Dumplings, Tempura and more. Making a turkey for the first time - it's here, fried chicken, sauerkraut and French onion soup. Make ahead tips and wine suggestions are offered as well. Food & Wine does it again with another book that will be sure to be a classic. 

Special thanks to Oxmoor House for sharing the recipe below with our members. Once you are done here head to our contest page to enter our giveaway for one of three copies of this book. 

Macaroni and Cheese with Buttery Crumbs


Everyone has an opinion on what makes the ideal macaroni and cheese. New York City-based cookbook author Grace Parisi prefers a classic American version that's rich and creamy thanks to a quick béchamel. Small chunks of gooey cheddar and Colby flavor the dish throughout, while a sprinkling of buttery breadcrumbs gives every bite a terrific crunch.

Time 45 min active 1 hr 30 min total

Makes 6 servings

5 Tbsp. unsalted butter,
plus more for greasing
3 Tbsp. all-purpose flour
2½ cups half-and-half or whole milk
1 lb. sharp cheddar cheese, cut into ½-inch pieces
½ lb. Colby cheese, cut into ½-inch pieces
1 Tbsp. Dijon mustard
Pinch of freshly grated nutmeg
Pinch of cayenne
Kosher salt and black pepper
1 lb. elbow macaroni
¾ cup plain dry breadcrumbs 

 

Preheat the oven to 350°.  Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly (First photo). Add the half-and-half and cook, whisking constantly, until thickened, about 3 minutes. Add half of the cheddar and Colby cheeses and cook over low heat, stirring, until melted. Stir in the mustard, nutmeg and cayenne; season the cheese sauce with salt and black pepper.

Meanwhile, cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain very well. Return the macaroni to the pot.  Add the cheese sauce and the remaining cheese and stir until combined (Second photo). Spread the macaroni in the prepared baking dish.

In a small glass bowl, melt the remaining 2 tablespoons of butter in a microwave. Add the breadcrumbs, season with salt and black pepper and stir until evenly moistened. Sprinkle the buttered crumbs over the macaroni and bake for about 45 minutes, until bubbling and golden on top (Third Photo). Let stand for 15 minutes before serving.

MAKE AHEAD The assembled dish can be refrigerated overnight. Bring to room temperature before baking.

WINE suggestion: Buttery, full-bodied Chardonnay. 

 

The Book of Greens - Jenn Louis

The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes by Jenn Louis and Kathleen Squires is a compilation of more than 175 recipes for simple, show-stopping fare guaranteed to inspire you to reach for new greens at the farmers' market, or use those that you are familiar with in new exciting ways.

The Book of Greens is organized alphabetically by type of green, each entry features information on seasonality, nutrition, and prep and storage tips, along with innovative recipes.   

The Dandelion Greens, Prosciutto and Olive Picnic Cake looks amazing and I'm going to try it with something instead of olives and maybe even later today as it has cooled off a great deal here in Colorado. (I don't like olives - I've tried). Grilled Cabbage with Miso and Lime (I love miso), Pasta Dough with Tomato Leaves and Nori and Coconut Flour Buttermilk Biscuits with Sesame Shichimi Butter are other examples what this former Top Chef contestant has in store for you in this book. Jenn's book Pasta by Hand is gorgeous - and so is this title. It isn't one of those titles that will collect dust on your shelf. 

Update:  I made the loaf Saturday morning and while I couldn't wait to cut it to get a beauty shot - because we were hungry - it is still incredibly delicious.

Special thanks to Ten Speed Press and the author for sharing the Mustard Green Pancakes recipe below. I've made scallion pancakes before and these give me so many wonderful ideas to mix the tasty morsels up a bit. Be sure to head over to our contest page to enter our giveaway - you want this book.

 

MUSTARD GREEN PANCAKES

These aren't like breakfast pancakes; they are like the scallion pancakes you might find in a Chinese restaurant. If you love the sharp, strong flavor of mustard, then you will love these. Or if you don't want so much of a vegetal flavor, consider subbing in a milder green, such as spinach or chard. The dipping sauce drives home the Asian flavor.

MAKES 4 PANCAKES, SERVES 4
Pancakes

2 cups [280 g] all-purpose flour
1 cup [240 ml] boiling water
¼ cup [60 ml] toasted sesame oil
1 ounce [30 g] thinly sliced mustard greens (tender stems are okay)
¼ cup [60 ml] neutral vegetable oil Kosher salt
Dipping Sauce

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon thinly sliced green onions (green parts only)
½ teaspoon peeled and grated fresh ginger
2 teaspoons sugar

Put the flour in a food processor. With the motor running, slowly drizzle in 3⁄4 cup of the boiling water. Process for 15 seconds. If dough does not come together, drizzle in more water, 1 tablespoon at a time, until it just comes together. Transfer to a work surface and knead a few times to form a smooth ball. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.
 
Divide the dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk, about 8 inches [20 cm] in diameter. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll the disk up like a cylinder, then start at the end and coil the dough like a snail's shell. Flatten gently with your hand and roll again into an 8-inch [30-cm] disk. 

Paint with another layer of sesame oil, lay an even layer of one-quarter of the sliced mustard greens, and roll up like a cylinder again. Again, coil like a snail shell, flatten gently, and re-roll into a 7-inch disk. Repeat with the remaining dough and mustard greens to make three more pancakes.

Combine all the dipping sauce ingredients and set aside at room temperature.
To cook the pancakes, heat the oil in an 8-inch (20-cm) nonstick or cast-iron pan over medium-high heat. When the oil is hot, after 2 to 3 minutes, carefully slip one pancake into the hot oil. Cook, shaking the pan gently until the first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs and continue to cook until the second side is and even golden brown, about 2 more minutes. Season with salt, cut into 6 wedges.

Serve immediately with the sauce for dipping.

Repeat with the remaining pancakes. 

OTHER GREENS THAT WORK IN THIS RECIPE:
nettles, spinach, lamb's quarters
 

"Reprinted with permission from The Book of Greens by Jenn Louis, copyright © 2017. Photography by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House LLC."

 

Milk Street Live - Fall Tour & PBS Debut

Christopher Kimball is taking Milk Street on the road this Fall and tickets are on sale now. Please note pre-sale access ends June 29, 2017 using code MSKLIVE.

Kimball will be signing the first Milk Street Cookbook after the events for all VIP ticket holders. If you can't make one of his appearances, publication date is set for September 12th for this debut Milk Street title which can be preordered by using our Buy Book button.

Plans are for more on-stage audience interaction including tastings, cook-offs and competitions with the entire audience being a part of the live tasting. 

Plans for a behind-the-scenes tour of Milk Street as well as exploring the team's culinary trips from Thailand to finding the best hummus in the Middle East.

Milk Street Live's schedule is available on our World Calendar of Cookbook Events.

Check your local PBS listings this September as Christopher Kimball's Milk Street Television will be airing its first show with lots of new co-hosts, guests, and cooks. American Public Television will distribute the show, and they will be co-presenters along with WGBH Boston.

 

Salt, Fat, Acid, Heat by Samin Nosrat

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat is a master class in cooking that condenses decades of professional experience into just four simple elements - salt, fat, acid and heat.

The author learned to cook at Chez Panisse and has been hailed as "the next Julia Child" from NPR's All Things Considered and her mentor Alice Waters has declared that Samin is "America's next great cooking teacher".

Samin's first sentence of her introduction - "Anyone can cook anything and make it delicious." - sets the tone for this book. There is something magical about this book - it's content, the incredible illustrations and the wealth of knowledge - all combined will transform us all into kitchen wizards. 

This indispensable tome delivers 100 essential recipes - and dozens of variations - to take the author's lessons and put them into use to make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. All of this information is packaged with 150 illustrations and infographics that will help us understand the world of flavor.

I have always been a good cook and now I believe I am a great cook because I remotely understand the balance of salt, fat, acid and heat - it took me a while to get there by myself and now I am sharpening that knowledge. Salt, Fat, Acid and Heat is on par with the greatness of The Food Lab and will become the teaching cookbook for this generation. I'm predicting you will hear this title repeatedly come to the surface during cookbook award season.

Samin has events scheduled check our calendar to see if she will be in your area. Special thanks to the Simon & Schuster for sharing two recipes with our members. Be sure to head over to our contest page to enter our giveaway for this must-have title. 

Caesar Dressing

Makes about 1 ½ cups

4 salt-packed anchovies (or 8 filets), soaked and fileted
¾ cup stiff Basic Mayonnaise (page 375) (below)
1 garlic clove, finely grated or pounded with a pinch of salt
3 to 4 tablespoons lemon juice
1 teaspoon white wine vinegar
3-ounce chunk of Parmesan, finely grated (about 1 cup), plus more for serving
¾ teaspoon Worcestershire sauce
Freshly ground black pepper
Salt

Coarsely chop the anchovies and then pound them into a fine paste in a mortar and pestle. The more you break them down, the better the dressing will be.

In a medium bowl, stir together the anchovies, mayonnaise, garlic, lemon juice, vinegar, Parmesan, Worcestershire sauce, and pepper. Taste with a leaf of lettuce, then add salt and adjust acid as needed. Or, practicing what you learned about Layering Salt, add a little bit of each salty ingredient to the mayonnaise, bit by bit. Adjust the acid, then taste and adjust the salty ingredients until you reach the ideal balance of Salt, Fat, and Acid. Has putting a lesson you read in a book into practice ever been this delicious? I doubt it.

To make the salad, use your hands to toss the greens and Torn Croutons with an abundant amount of dressing in a large bowl to coat evenly. Garnish with Parmesan and freshly ground black pepper and serve immediately.

Refrigerate leftover dressing, covered, for up to 3 days.

Ideal for romaine and Little Gem lettuce, chicories, raw or blanched Kale, shaved Brussels sprouts, Belgian endive.

Mayonnaise

There might not be a sauce more polarizing than mayonnaise, but I fall firmly in the camp of the devoted. And, as a teacher, I don't think there's a better way to illustrate the power of a little kitchen science than by making, breaking, and fixing a mayonnaise with my students. It's like a little miracle, every time. Refer back to the walkthrough on page 86 for a refresher on all of the nuances of making and fixing a mayonnaise.

When making mayonnaise as the base for a sauce, such as Tartar or Caesar Dressing, leave it unsalted and make it as stiff as possible to account for all the other ingredients you'll be adding that will season and thin it out. On the other hand, to season a plain mayonnaise for spreading, dissolve the salt in a few tablespoons of water or whatever form of acid you plan to add, whether it's lemon juice or vinegar. If you add salt without dissolving it first, you'll have to wait a while for the mayonnaise to completely absorb it before you get an accurate idea of how it tastes. If you choose this route, add salt gradually, stopping to taste and adjust along the way.

To lend a Mediterranean flavor to Aïoli, Herb Mayonnaise, or Rouille you plan to serve with Italian, French, or Spanish food, use olive oil. To make an American-style base to use in Classic Sandwich Mayo or Tartar Sauce, use a neutral-tasting oil such as grapeseed or expeller-pressed canola.

Basic Mayonnaise
Makes about ¾ cup

1 egg yolk at room temperature
3/4 cup oil (refer to page 374 to help you decide what type of oil to use)

Place the egg yolk in a deep, medium metal or ceramic bowl. Dampen a tea towel and roll it up into a long log, then form it into a ring on the counter. Place the bowl inside the ring-this will hold the bowl in place while you whisk. (And if whisking by hand is simply out of the question, feel free to use a blender, stand mixer, or food processor.)

Use a ladle or bottle with a nozzle to drip in the oil a drop at a time, while whisking the oil into the yolk. Go. Really. Slowly. And don't stop whisking. Once you've added about half of the oil, you can start adding a little more oil at once. If the mayonnaise thickens so much that it's impossible to whisk, add a teaspoon or so water-or whichever acid you're planning on adding later on-to help thin it out.

If the mayonnaise breaks, refer to page 86 for tips on how to fix it.

Cover and refrigerate leftovers for up to 3 days.

Recipe reprinted from Salt, Fat, Acid, Heat with permission of Simon & Schuster and the author. Illustrations by Wendy MacNaughton. 

District Six Huis Kombuis - South African Cookbook

District Six Huis Kombuis: Food & Memory Cookbook by Tina Smith is a 2016 World Gourmand Award Winner in the culinary travel division. NPR covered this fascinating title that shares the stories and memories of a mixed-race section of South Africa where Europeans, Asians, Africans, Christians, Muslims and Jews called home before it was declared a whites-only area. As the NPR article states, by the early 1980's nearly 60,000 people were forcibly removed from District Six. This wasn't the only area affected by the apartheid movement but it is the most documented perhaps due to its central location.

The District Six Museum in Cape Town has worked diligently on bringing the former residents of this area back together and the result of those meetings come to life in District Six Huis Kombuis: Food and Memory Cookbook. The publication of this book is part of the museum's committment to preserve the culture of this lost community and to commemorate the integration of food and cultural heritage through personal stories, recipes, historical images and craft work.

Huis kombuis  means "home kitchen" in Afrikaans and this book shares more than recipes and traditions of the original residents of District Six - it breathes life back into this forgotten section and people of South Africa - a very tight community where the best part was the sharing of food.

From the publisher's website, QuiverTree Publications:

The book is a culmination of memories and narrative. It weaves through the days of a typical week in District Six, focusing on traditional family recipes that were prepared with love and often limited resources. This is a visual celebration of the vibrancy and warmth of the community - who foraged, preserved, baked and cooked together.

I have a passion for books of this nature that bring the treasured past and a community of people back to the forefront where it should be. I hope to bring you more information on this title soon. 

Update: I've now had a quick look at the pdf version of this incredible book and it is truly stunning. I will be adding more information to this post in the next week. It is worth every penny to have it shipped overseas. 

Eat Delicious by Dennis the Prescott

Eat Delicious: 125 Recipes for Your Daily Dose of Awesome by Dennis Prescott features comfort food from around the globe that can be prepared by any home cook, no matter their skill level.

This book reflects the inviting, energetic style of the author's popular Instagram account, packed with 125 of his most popular and original recipes for breakfast, lunch, and dinner as well as desserts, snacks, and sides that everyone will enjoy. 

If you love big bold flavors and stunning photography, this is the book for you. Noodle Bowls with Crispy Chicken and Peanut Sauce (I made these and they were incredible - picture to the right), Pulled Pork Ramen, and Deconstructed Sushi Bowls are examples of the global influences here. Dennis even does desserts - Smashed Pavlova with Citrus Curd and Berries, Brown Sugar Bournbon and Candied Pecan Ice Cream and Lemon-Ricotta Mini Doughnuts with Chocolate Sauce and he does them well.

This book will surprise you with it's awesomeness, he even warns you right on the cover. Special thanks to William Morrow for sharing Dennis' Saucy Slow-Roasted Pulled Pork Burgers with Creamy Coleslaw. Now head over to our contest page to enter to win a copy of this cool book. 

SAUCY SLOW-ROASTED PULLED PORK BURGERS WITH CREAMY COLESLAW

MAKES 10 TO 12 SERVINGS


• When I left Nashville, of course I was obsessed with re-creating its fried chicken, but the other thing that kept me busy was mastering perfect pulled pork. The studio where my band spent our days and nights recording was just down the road from a local BBQ joint, the site of my baptism into all things Southern BBQ. We spent almost every lunch loving on their daily special, and three days a week it was an intoxicating variation of pulled pork.

On nachos, on a potato roll, in a taco, or by itself, pulled pork = heaven. This recipe is my version of a classic. The combo of fall-off-the-bone pork and slaw is seriously out-of-this-world, next-level sandwiching.

As with anything slow roasted to perfection, this recipe takes a little extra time to prepare, so it's best to plan ahead.

PULLED PORK

1 tablespoon chili powder
2 tablespoons brown sugar
1 ½ teaspoons smoked paprika
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 tablespoon kosher salt
1 ½ teaspoons freshly cracked black pepper
1 (5-pound) bone-in pork shoulder
3 tablespoons olive oil
1 cup cola
1 recipe Spicy-and-Sweet BBQ Sauce

COLESLAW

1 cup prepared mayo
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon sugar
½ teaspoon celery seed
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper
4 cups shredded red cabbage
2 cups shredded green cabbage
2 carrots, grated on a box grater

FOR SERVING

10 to 12 burger buns
2 cups of your favorite sliced pickles
Your favorite hot sauce

1. Make the pulled pork: In a small bowl, combine the chili powder, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Massage the pork shoulder with half of the olive oil, then coat it all over with the spice rub. Cover and refrigerate overnight.

2. Preheat the oven to 425°F. Let the pork come to room temperature on the counter for 30 minutes prior to cooking.

3. Heat a large Dutch oven over medium-high heat and add the remaining olive oil. Sear the pork on all sides until golden brown, 2 to 3 minutes per side. Pour in the cola and transfer the pork to the oven. Immediately decrease the oven temperature to 325°F and cook for 6 1/2 to 7 1/2 hours, or until the pork is basically falling apart and easily shreddable and the kitchen smells like heaven.

4. Rest the cooked pork on a board for 10 minutes.

5. While the pork is resting, make the coleslaw: In a large bowl, combine all the ingredients except the cabbages and carrots and mix until smooth. Add the cabbages and carrots and mix until the vegetables are coated and the coleslaw is creamy and delicious. Set aside.

6. Shred the pork with two forks, discarding any bones or excess fat. Toss the pulled pork in the pan juices, then pour over as much BBQ sauce as your heart desires and toss.

7. Serve on a bun with the coleslaw, the pickles, and the hot sauce. Delicious.

SPICY-AND-SWEET BBQ SAUCE

MAKES ABOUT 2 CUPS • My education into all things Southern cuisine went something like this: fried chicken, pulled pork, BBQ sauce. Oh, and sausage gravy, biscuits, grits, sweet tea-honestly,it doesn't get much better! God bless the South. Go visit immediately.

For me, a great sauce should be like the icing on the cake. It's there to propel your meal to the next level, elevating an already delicious dish into something remarkable. This BBQ is guaranteed to do just that. A little spicy, a little sweet, and completely legit.

1 tablespoon butter
1 cup finely diced red onion
½ cup dark beer
1/4 teaspoon kosher salt
3 garlic cloves, minced
1 jalapeño, seeded and finely diced
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 cups store-bought organic ketchup
3 tablespoons dark brown sugar
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
2 tablespoons fresh lemon juice

1. In a medium saucepan, melt the butter over medium-low heat. Add the onion, beer, and salt, stir, cover, and cook gently for 15 minutes, watching carefully and stirring every few minutes so the onion doesn't stick to the pan. Add the remaining ingredients, stir, and bring to a simmer. Let the sauce simmer away for 30 minutes, stirring every so often.

2. Using an immersion blender, puree the sauce directly in the pot until smooth. (Alternatively, carefully transfer the sauce to a regular blender and puree until smooth. Be careful when blending hot liquids.)

3. Transfer to a jar, let cool completely, and store in the fridge overnight to allow the flavors to develop. The BBQ sauce will keep in an airtight container in the fridge for about 2 weeks.

From Eat Delicious by Dennis Prescott. Copyright © 2017 by Dennis Prescott. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Chicken The New Classics by Marcus Bean

Chicken: The New Classics by Marcus Bean shares more than 100 recipes for one of my favorite proteins. I am sometimes the recipient of flack for making so many chicken dishes but it is versatile, reasonably priced and everyone in our family loves it.

The author begins with setting out guidelines for purchasing, storing, and preparing your whole chicken or chicken parts. He follows with weekday meals, then "for the weekend" and concluding with dinners and celebrations. 

Classics are represented but always with a twist - Winter Chicken Waldorf Salad with Crisp Shallots, Chicken Falafel, Scotch Eggs with Chicken Lemongrass and Thyme and a scrumptious looking Chicken Cranberry and Stilton Pie. The innovative takes on traditional recipes and global influences make this book a keeper. 

In my work, I have to read many cookbooks and I try to cook from the ones I review at least a recipe or two - sometimes I cook the recipes after the review because I'm one step behind. I have a few recipes already marked to try in the next few weeks - Chicken with Crisp Noodles, Chicken, Bok Choy & Toasted Peanut Stir-Fry, and a Chicken Macaroni and Cheese with Crisp Pancetta. 

If you love chicken - this is the book for you - unique recipes, beautiful photographs and very approachable. Thanks to Nourish and the author for sharing a recipe with our members for Chicken and Prawn Dumplings. Be sure to head over to our contest page to enter our giveaway open to US, UK and Canada. Good luck!

 

Chicken & prawn dumplings
with soy dipping sauce

I've always been a 'grazer' (it stems from tasting lots of dishes during service and generally not having time for proper sit-down meals), so this is just the dish for me - these little dumplings make healthy snack food that's perfect for sharing with friends. If you use a bamboo steamer, you can serve the dumplings straight from the steamer.

Serves 4 Preparation time: 20 minutes, plus 30 minutes chilling
Cooking time:10 minutes

For the chicken & prawn dumplings

250g/9oz minced chicken
250g/9oz raw peeled tiger prawns, finely chopped
1 tsp salt
1 tsp freshly ground black pepper
4 tbsp chopped coriander leaves
100g/3½ oz water chestnuts, finely chopped
2 tbsp soy sauce
2 tbsp finely chopped spring onions
1 tbsp mirin
1 tsp caster sugar
2 tsp sesame oil
200g/7oz wonton wrappers

For the soy dipping sauce

4 tbsp light soy sauce
4 tbsp Chinese rice vinegar
4 tsp toasted sesame oil
2 tbsp finely chopped coriander leaves

Mix together the chicken, prawns, salt and pepper in a bowl. Add all the remaining dumpling filling ingredients except the wrappers and mix together. Cover the bowl with cling film and chill in the fridge for 30 minutes to firm up.

Put a teaspoonful of filling on the first wonton wrapper, bring up the sides and press them around the filling mixture. Tap the dumpling on a flat surface to make the bottom flat, then repeat the process until you have used all the mixture.

Put a large saucepan of water on to simmer, with a steamer insert on top. Put the dumplings into the steamer and cook for 5-10 minutes until tender and cooked through.

Meanwhile, mix together all the dipping sauce ingredients in a non-metallic bowl.

Serve the dumplings straight from the steamer with the dipping sauce served separately.

Extracted from Chicken by Marcus Bean © Marcus Bean 2014 published by Nourish Books, London Hardback $24.95, commissioned photography by Martin Poole

 

Adventures in Starry Kitchen - Nguyen Tran

Adventures in Starry Kitchen: 88 Asian-Inspired Recipes from America's Most Famous Underground Restaurant by Nguyen Tran chronicles the evolution of the little underground restaurant that could. As the author tells his story, he also shares 88 easy-to-follow pan-Asian recipes including Claypot Striped Bass, Buttermilk Beer Beignets, Singaporean Chili Crab, Double-Fried Chicken Wings and, of course, Starry Kitchen's trademark Crispy Tofu Balls.

This book wowed me with recipes I've never come across to date: Pineapple Beer Chicken Wing Soup; Five-Spice Apple Fritters with Honey Bourbon Cream Sauce; and Salted Duck Egg Cereal Prawns for example. I'm totally impressed with the recipe collection but also enjoying Tran's story which is entertaining and inspirational. 

I have a friend, Marc, I've mentioned him before. He is an Asian cuisine master. Here is how our conversation went on this book (and others): 

"Marc, have you ordered Adventures in Starry Kitchen?"

"No, I don't need it. Thanks anyway."

"Marc - Crispy Tofu Balls." Pause. "Braised Pork Belly with Vietnamese Fermented Shrimp Paste and Lemongrass" Pause. "Spam Brussels Sprout Fried Rice." Pause.

"Damn you. Ordered." 

Now, he's singing the book's praises. I am the cookbook whisperer. Thank you ladies and gentlemen - I'll be here hopefully for a long, long time. The quirky cover shouldn't throw you - once you start flipping through the pages you will totally get that choice and you will love the book - especially if you enjoy Asian-fusion type dishes.  


I've made the Double-Fried Chicken Wings  with the Tamarind Sauce - holy snow in July these wings are everything. I have the Spicy Korean Noodles up on deck and will come back with a photo soon. 

Special thanks to HarperOne and the author for sharing the stunning Salted Plum Lychee Panna Cotta recipe with our members. Be sure to head to our giveaway post to enter our contest

SALTED PLUM LYCHEE PANNA COTTA

Thi is obsessed with panna cotta-a slightly solid and creamy Italian dessert, not unlike flan, only denser and less bouncy in construction-and her Salted Plum Lychee Panna Cotta is a longstanding staple of our menu, including at Button Mash today. Sweet lychee on the inside, salty plum sauce on the outside, all delicious for our mouths.

2-4 Servings

SALTED PLUM SAUCE (aka fluid gel if you want to get all Modernist Cuisine sounding):

1 cup water
2 teaspoons salted plum powder
6 1/3 teaspoons lime juice
2/3 teaspoon agar-agar

PANNA COTTA:

1 1/3 teaspoons gelatin powder, or 2 bronze gelatin sheets/leaves*
1/3 cup plus 1 cup heavy whipping cream
1 (20-ounce) can lychees or 20 ounces fresh lychees, peeled
3 2/3 tablespoons milk
1/4 cup sugar
Edible flowers, for garnish (optional)
Pomegranate seeds, for garnish (optional)

* If you have access to these kinds of fancy ingredients from the Internet, gelatin sheets come in bronze, silver, gold, and platinum grade, which signify the "Bloom Strength," or how strong a sheet gels compared to its overall mass.

1. For the Salted Plum Sauce: Because agar-agar is seaweed-based and fairly delicate to work with, this recipe might be one you can't multitask until you get a good feel for it. Handle with care, and let's hope you don't have to frustratingly do it over and over again.

2. Heat water and salted plum powder in pot over medium heat. When it starts to steam (not boil!), add lime juice and agar-agar. Whisk until agar-agar dissolves. Continue to whisk for 1 minute, or until the mixture thickens. Remove from heat and pour in a container, then let cool to room temperature. Refrigerate to settle. Once it settles, add to a blender and puree until it forms a thicker saucy consistency. Store in fridge until you're ready to bust that bad boy out!

3. For the Panna Cotta: If using gelatin sheets, add to a bowl of ice-cold water and submerge. Soak (aka let the gelatin bloom) for 5-7 minutes, or until the sheets soften. To prevent sheets from breaking down, drain water immediately after the 5-7 minutes and gently wring out remaining water from the sheets, just like you were wringing out a towel.

4. If using powdered gelatin, place gelatin in a bowl and add 1/3 cup heavy cream. Let it sit. Let it bloom.

 5. If using a fun mold to shape and pop out your panna cotta, brush a light layer of cooking oil on the bottom and sides.

6. Next, drain syrup from can of lychee (or save for a lychee-flavored cocktail or anything else that could use an "infused" sugary syrup,yuuuuummers!). Add lychees to a blender and puree until smooth. Set aside.

7. This next step is very delicate because gelatin in any form is fairly unstable, so this may take some trial and error, based on a balance of your heat and your feel for that heat. You'll know what I mean if you mess up. If you don't, you're a natural-born talent!

8. Heat a pot with milk, sugar, and remaining heavy cream on medium-low heat until sugar dissolves and liquid is warm enough to touch. Like the Salted Plum Sauce, the milk, sugar, and heavy cream should steam but not boil. If you have a thermometer, DO NOT go over 145°F.

9. Next, add gelatin (sheets or powdered in heavy cream), then whisk until gelatin dissolves. This will take a few minutes.

10. Remove from heat, then immediately add lychee puree while the cream is still warm. Mix gently with a spatula.

11. Ladle into ramekins, small bowls, your preferred fancy or not-so-fancy container, or into your pre-oil-brushed mold.

12. Refrigerate, carefully. Gelatin is fairly docile and irritably unstable. As it cools, however, panna cotta should solidify within an hour.

13. If after 2 hours it still hasn't settled, don't fret-you can still recover. Recombine the cream in a pot and warm to right below boiling. Add a tad bit more (bloomed) gelatin, then remove from heat. Repour into molds. Be careful not to add too much gelatin, which will result in a stiff, less creamy panna cotta, more of a superstiff Jell-O than panna cotta.

14. Garnish with a thin layer of Salted Plum Sauce on top of your final plating-do fancy dots or a paintbrush swipe if you would like-and edible flowers (if you somehow got these) and pomegranate seeds (if in season and available). Bon appetit, y'all.

From ADVENTURES IN STARRY KITCHEN: 88 Asian-Inspired Recipes from America's Most Famous Underground Restaurant. Copyright © 2017 by Nguyen Tran. Reprinted with permission by HarperOne, a division of HarperCollinsPublishers. Photo credit: Bao Minh Nguyen

 

June Cookbook Preview Post Part Two

Last week in my first June preview post, I shared a number of new cookbooks that caught my attention but our work here at Eat Your Books is never done - I have more to share today. Most of these cookbooks will be the subject of future promotions.

Following the Eat Your Books' Facebook page will ensure you never miss a giveaway, recipe posts or culinary news. Don't forget to enter all the current contests - there are multiple ways to enter - take advantage of them all. Another note of advice, please check your spam/junk email folders for notifications -  you don't want to miss a prize!

If you are planning to purchase any of these books for yourself or as gifts, please use the Buy Book link as we will receive a small affiliate fee that will allow us to index more books. 

Zoe's Ghana Kitchen by Zoe Adjonyoh has updated a collection of Ghanaian dishes for today's cook in her new release. Zoe lives in South-East London and her pop-up restaurant and supper club has been all the rage in the foodie scene both in London and Berlin. Recipes from Lamb Cutlets with Peanut Sauce, Jollof Fried Chicken to a Honey & Plantain Ginger Cake will have you craving Zoe's Ghanaian cuisine that brings the traditional flavours of Ghana to our kitchens. This title is being released both in the US and UK.


Vegetarian Heartland: Recipes for Life's Adventures by Shelly Westerhausen is a cookbook of approximately 85 recipes for vegetarian comfort food delivered from a new point of view. Recipes are organized by 'adventure' and each features a drink, salads, soups, main courses, and desserts. This book will appeal to vegetarians everywhere, especially in the Midwest, as well as home cooks looking for more creative recipes to add to their repertoire. 

Mexican Ice Cream: Beloved Recipes and Stories by Fany Gerson, the New York baker and sweets maker, showcases the diverse flavors of Mexican frozen treats. Quince Sorbert, Rose Petal Ice Cream, and White Corn Ice Cream are a few of the delicious flavors that await you in this book. Fany is the author of two other titles My Sweet Mexico and Paletas both of which are on my bookshelf. This new title from Fany is not to be missed.

Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods by Rachael Mamane and Adam Danforth is the comprehensive guide to culinary stocks and broths from the self-taught cook and owner of small-scale broth company Brooklyn Bouillon. Her book takes us on culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 complex and unique recipes incorporating stocks as foundational ingredients while also focusing on zero waste. Rachael has events planned to promote her book. 

The Savvy Cook by Izy Hossack is the young blogger behind Top with Cinnamon's second book filled with recipes that focus on maximum flavor for minimum effort all with an eye on the budget. Lime-Chile Corn and Crispy Onions, Carrot Ribbon, Cinnamon & Halloumi Salad, Cauliflower Miso Mac & Cheese, and a Lemon, Blueberry & Corn Cake are examples of the creative dishes herein. This title is being released in the UK and US but with different covers. (US cover to left).


The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables
by Ken Haedrich serves up 150 delicious baked goods that are full of fresh fruits, vegetables, and herbs and go far beyond zucchini bread and carrot cake. From Bacon, Cheddar, and Fresh Corn Muffins to Fresh Fennel and Italian Sausage Pizza, Spaghetti Squash and Parmesan Quiche, and Brown Sugar Rhubarb Tart Squares, these scrumptious recipes add nutrition plus amazing flavor to every meal of the day. 

Vegetables on Fire: More Than 60 Recipes for Vegetable-Centered Meals from the Grill by Brooke Lewy features 60 recipes that bring the sweetness of caramelized vegetables into satisfying, flavor-forward meals. Cauliflower "steaks," broccoli burgers, and beets that slow-smoke like a brisket are just three of the meatless meals to base a great cookout around. More than 30 stunning images showcase the beauty and variety of these recipes, each of which includes instructions for charcoal and gas grilling as well as using a grill pan on the stovetop or under the broiler. For vegetarians, those who love to grill, and anyone looking for more creative ways to prepare vegetables, this is the book for you.

 
This Cheese is Nuts!: Delicious Vegan Cheese at Home by Julie Piatt is a stunning collection of flavorful nut-based cheeses. Here she shares seventy-five recipes using almonds, cashews, and other nuts to create cheeses anyone can make right at home. They remarkably simple to prepare (all you need are a few simple ingredients and a basic dehydrator - a Vitamix is recommended as a food processor may leave some of the cheeses grainy). Some recipes include Raw Beet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel and Brazil Nut Pesto, French Onion Soup with Cashew Camembert, and more.

 
Lisbon: Recipes from Portugal's Beautiful Southern Region by Rebecca Seal and Steven Joyce is a collection of her favorite recipes from her travels. This beautiful book features over 80 dishes along with stunning photography of the food, people and landscape of this special area of the world. Chorizo Pate, Roasted Octopus with Smoked Paprika, Parsley & Lemon, and Pork with Clams are a few dishes to whet your appetite for Portugal. Then to sweeten the deal the famous Milk Tarts are included in this book along with Bread of God - little fluffy rolls topped with sweetened coconut and many more desserts. As with all of Seal's books, they are must haves to add to your collections. 


The Spice Tree by Nisha Katona will show you what spices and ingredients go together in the Indian kitchen. Everything you need to know to cook authentic Indian is found within these pages and explained beautifully and simply. I will have this book soon and will be able to provide you more details in our roundup. This title is being released in the UK and US. 



Tasting Georgia: A Food and Wine Journey in the Caucasus
by Carla Capalbo is a collection of recipes and gathered stories from food and winemakers in this stunning but little-known country. Both a cookbook and a travel guide to such a special place on the world's gastronomic map. This title is being released in the UK this month.


Tuck In: Good Hearty Food Any Time by Ross Dobson is a cookbook for every occasion. With recipes for simple weekday fare, special meals for friends and family, dishes to roll out at weekend barbecues and mouth-watering desserts - all the bases covered. From revamped old favourites to international taste sensations, these are easy, delicious recipes that you'll be sure to return to again and again. This title is being released in Australia. 

Elly Pear's Let's Eat : Simple, Delicious Food for Everyone, Every Day by Elly Pear shares over 90 of her new pescatarian recipes all centering around vegetables, grains, pulses and dairy. Her approach to food and cooking perfectly suits the modern-day cook and is packed with innovative fresh flavours, interesting textures and a strong garnish game to boot. Elly believes that food should be simple and special, whatever the occasion - the two go hand-in-hand. This title is being released in the UK. 
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