Latest news with #StevenRaichlen
Yahoo
22-05-2025
- Entertainment
- Yahoo
Memorial Day grilling: Our best recipes, tips and advice for 2025
While the calendar marks summer as officially starting in June, this weekend's Memorial Day is its unofficial start. It's also the unofficial start to the summer grilling season. While grilling takes place year-round for many of us, summertime is when grilling is easy. For the kick-off of grilling season, we dug into our archives to find favorite, crowd-pleasing recipes for juicy burgers, smoky ribs and barbecue chicken. These are sure-fire bets and crowd-pleasers to salute the start of the season. Pairing with those dishes are our best tips, techniques and advice to keep your Memorial Day cookout safe. And we tossed in a few trends to look out for this season, from barbecue and grilling expert Steven Raichlen. Raichlen authored 32 books, including the popular The Barbecue Bible and Planet Barbecue. He's also a journalist and TV Host widely known for his shows, including Barbecue University and the website His latest cookbook, released in April, is "Project Griddle: The Versatile Art of Grilling on a Flattop," (Workman, $30). Raichlen's 2025 trends from the include: Bone marrow everywhere: "Today, roasted marrow bones are a big ticket item, turning up at high-end restaurants across the country." More: Overcharged on a product? In Michigan consumers are owed compensation Cowboy butter everywhere: This is a blend of butter, minced garlic or shallot (or both), parsley or other fresh herbs, paprika, cayenne or hot pepper flakes. Use it, Raichlen writes, melted for basting, creamed for dipping and dolloping, and frozen, then sliced for adding to and melting atop grilled steaks. Picanha everywhere: A "thin, oval roast (taken from the top sirloin), with its thick, snowy layer of fat, is one of the world's most flavorful cuts of beef." Picanha can be grilled like a steak, Raichlen writes. Tomahawks everywhere: An "oversized rib steak with long rib bone attached, is turning up at steakhouses and high-end restaurants everywhere." Griddles stand up: Riachlen writes that these "stand-up, propane-fired outdoor griddles (they look like gas grills) continue to skyrocket." The griddles are used for cooking everything from breakfast items like pancakes, Reuben sandwiches for lunch, and cooking a steak. More: Busch's Fresh Food Market celebrating 50th Anniversary Personal pizza ovens: "All produce exemplary pies with push button, turn of the knob convenience, generally in less than 15 minutes." And they are not just for pizza. Raichlen says the ovens also can be used for roasting steaks. And so, cheers to these tasty ways to kick off the unofficial start of the grilling and summer seasons. Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. This article originally appeared on Detroit Free Press: Memorial Day 2025: Top 6 tips for grilling this year
San Francisco Chronicle
20-05-2025
- General
- San Francisco Chronicle
Embrace the smoke, and other tips for grilling vegetables at a Memorial Day barbecue
When barbecue expert Steven Raichlen traveled the world searching for novel grilling traditions, he marveled at the commonalities across 60 countries. The way live fire brings people together. The universal embrace of smoky flavors. The theatrical nature of what could otherwise just be a family getting food on the table. 'If you simmer a pot of soup on the stove, nobody's going to gather around and watch the show,' said Raichlen, author of 'The Barbecue Bible' and 32 other books. He wasn't searching for grilled vegetables. He found them everywhere anyway. Grilled mushrooms, peppers and even artichokes in Italy. Planks of asparagus laced onto wire-thin skewers in Japan. Corn and chilies served in countless ways in Latin America. Much of what he found ended up in ' How to Grill Vegetables,' which also is a nod to his wife, daughter and cousin, all vegetarians. 'So it's sort of self-defense.' But he notes that nearly all his books devote a substantial section to vegetables. 'There's nothing like the high, dry heat of the grill that intensifies a vegetable's sweetness,' he said. 'In so many cultures, grilled vegetables really have a very important place.' How to get the most out of vegetables on the grill The first thing to consider is the structure of the vegetable, Raichlen said, and then select the appropriate method. As a general rule, high-moisture vegetables like zucchini, peppers and mushrooms are best served by direct grilling, meaning cooking over a high-heat fire with the lid open. He recommended bringing the temperature to 500 F to 600 F. Denser vegetables like turnips, cauliflower or leeks are better served by indirect grilling, or cooking next to the fire, with the lid closed, at 350 F to 400 F. Closing the lid presents another opportunity to inject the vegetables with smoky flavor by adding wood chips or chunks to the fire or smoker vault of a gas grill, he said. Or try 'caveman grilling' Many cultures char certain vegetables directly on hot coals, which Raichlen calls 'caveman grilling.' Baba ganoush, the Middle East's smoky eggplant dip, is the best-known example. 'It's an absolutely magical dish, because the eggplant has a smoking device built right into it,' he said, referring to its thick skin. 'All you do is char the skin and it permeates the flesh.' Tomatoes, onions, squash and zucchini work, too. Just fan the embers with newspaper to blow away excess ash. Sear the vegetables on all sides, turning frequently, and scrape away the most-burnt parts. Don't limit yourself to the obvious Beyond corn, peppers and other usual suspects, Raichlen also has grilling recipes for potatoes, beets, carrots, avocados and even lettuce. He makes a grilled version of the steakhouse classic wedge salad with a quick homemade dressing spiked with chipotle peppers. Simply cut a head of iceberg lettuce into quarters and briefly sear the cut sides. The edges get sweeter and pick up smoky notes while the center stays cool and crisp. Before grilling, it's best to scrub the grill grate and coat it with vegetable oil — good advice for all types of grilling. And it's usually a good idea to first season vegetables with an olive oil-based marinade. Then it's a matter of 'doing a dance on a razor's edge' between pleasantly charred and outright burnt, Raichlen said. 'You try and get as close to burnt as possible without actually burning.' Two recipes from Raichlen's 'How to Grill Vegetables': Armenian Charred Eggplant Dip with Tomatoes and Onions Serves: 4 to 6, about 2 cups Time: 10 minutes to prep, 6 to 10 on the grill 2 small or 1 medium eggplant, about 1 pound 2 large plum (Roma) tomatoes 1 sweet onion (unpeeled) 1 large clove garlic, peeled, loosely wrapped in aluminum foil 1⁄2 teaspoon freshly and finely grated lemon zest 2 tablespoons lemon juice 3 tablespoons extra virgin olive oil 2 tablespoons chopped dill or parsley Directions Set up your grill for ember, or 'caveman,' grilling. Rake out the coals in an even layer and fan off loose ash. (Alternatively, this recipe can be made with high-heat, direct grilling.) Lay the vegetables on the coals and grill, turning often with tongs, until the skins are charred and flesh is easily pierced with a skewer, about 2 minutes for the garlic, 4 minutes for the tomatoes, and 6 to 10 minutes for the eggplants and onions. Transfer the veggies to a wire rack set over a rimmed sheet pan to cool. Scrape and discard the really burnt parts. Roughly chop the vegetables. Place them in a food processor and pulse to a coarse puree. Work in the zest and juice and enough extra-virgin olive oil to obtain a loose puree. Add the dill, season to taste with coarse salt and black pepper. Serve with pita bread or chips. Grilled Wedge Salad with Smoky Ranch Dressing Serves 4 1⁄3 cup mayonnaise 1⁄3 cup buttermilk 1 tablespoon rice vinegar 1 teaspoon minced canned chipotles in adobo 1⁄2 teaspoon lime zest 1 tablespoon lime juice 3 tablespoons chopped cilantro or dill 1 head iceberg lettuce, cut into quarters through the core 1⁄4 cup chopped smoked almonds Directions In a small bowl, whisk the mayonnaise, buttermilk, vinegar, chipotle, and lime zest and juice. Salt and pepper to taste. Wait to stir in the cilantro until just before serving. Set up your grill for high-heat, direct grilling. Scrape the grill grate clean and coat with vegetable oil. Brush the cut sides with olive oil. Arrange the wedges cut sides down on the grill on a diagonal. Grill until lightly singed, 1 to 2 minutes, giving each wedge a quarter turn after 30 to 60 seconds to lay on a crosshatch of grill marks. Grill the other cut side, working quickly so the lettuce remains raw in the center. Transfer the wedges to a platter, spoon over the dressing and sprinkle with almonds.
Winnipeg Free Press
20-05-2025
- General
- Winnipeg Free Press
Embrace the smoke, and other tips for grilling vegetables at a Memorial Day barbecue
When barbecue expert Steven Raichlen traveled the world searching for novel grilling traditions, he marveled at the commonalities across 60 countries. The way live fire brings people together. The universal embrace of smoky flavors. The theatrical nature of what could otherwise just be a family getting food on the table. 'If you simmer a pot of soup on the stove, nobody's going to gather around and watch the show,' said Raichlen, author of 'The Barbecue Bible' and 32 other books. He wasn't searching for grilled vegetables. He found them everywhere anyway. Grilled mushrooms, peppers and even artichokes in Italy. Planks of asparagus laced onto wire-thin skewers in Japan. Corn and chilies served in countless ways in Latin America. Much of what he found ended up in ' How to Grill Vegetables,' which also is a nod to his wife, daughter and cousin, all vegetarians. 'So it's sort of self-defense.' But he notes that nearly all his books devote a substantial section to vegetables. 'There's nothing like the high, dry heat of the grill that intensifies a vegetable's sweetness,' he said. 'In so many cultures, grilled vegetables really have a very important place.' How to get the most out of vegetables on the grill The first thing to consider is the structure of the vegetable, Raichlen said, and then select the appropriate method. As a general rule, high-moisture vegetables like zucchini, peppers and mushrooms are best served by direct grilling, meaning cooking over a high-heat fire with the lid open. He recommended bringing the temperature to 500 F to 600 F. Denser vegetables like turnips, cauliflower or leeks are better served by indirect grilling, or cooking next to the fire, with the lid closed, at 350 F to 400 F. Closing the lid presents another opportunity to inject the vegetables with smoky flavor by adding wood chips or chunks to the fire or smoker vault of a gas grill, he said. 'Then you can smoke as well as roast, so you wind up with very incredible flavors,' he said. Or try 'caveman grilling' Many cultures char certain vegetables directly on hot coals, which Raichlen calls 'caveman grilling.' Baba ganoush, the Middle East's smoky eggplant dip, is the best-known example. 'It's an absolutely magical dish, because the eggplant has a smoking device built right into it,' he said, referring to its thick skin. 'All you do is char the skin and it permeates the flesh.' Tomatoes, onions, squash and zucchini work, too. Just fan the embers with newspaper to blow away excess ash. Sear the vegetables on all sides, turning frequently, and scrape away the most-burnt parts. Don't limit yourself to the obvious Beyond corn, peppers and other usual suspects, Raichlen also has grilling recipes for potatoes, beets, carrots, avocados and even lettuce. He makes a grilled version of the steakhouse classic wedge salad with a quick homemade dressing spiked with chipotle peppers. Simply cut a head of iceberg lettuce into quarters and briefly sear the cut sides. The edges get sweeter and pick up smoky notes while the center stays cool and crisp. Before grilling, it's best to scrub the grill grate and coat it with vegetable oil — good advice for all types of grilling. And it's usually a good idea to first season vegetables with an olive oil-based marinade. Then it's a matter of 'doing a dance on a razor's edge' between pleasantly charred and outright burnt, Raichlen said. 'You try and get as close to burnt as possible without actually burning.' Two recipes from Raichlen's 'How to Grill Vegetables': Armenian Charred Eggplant Dip with Tomatoes and Onions Serves: 4 to 6, about 2 cups Time: 10 minutes to prep, 6 to 10 on the grill 2 small or 1 medium eggplant, about 1 pound 2 large plum (Roma) tomatoes 1 sweet onion (unpeeled) 1 large clove garlic, peeled, loosely wrapped in aluminum foil 1⁄2 teaspoon freshly and finely grated lemon zest 2 tablespoons lemon juice 3 tablespoons extra virgin olive oil 2 tablespoons chopped dill or parsley Directions Set up your grill for ember, or 'caveman,' grilling. Rake out the coals in an even layer and fan off loose ash. (Alternatively, this recipe can be made with high-heat, direct grilling.) Lay the vegetables on the coals and grill, turning often with tongs, until the skins are charred and flesh is easily pierced with a skewer, about 2 minutes for the garlic, 4 minutes for the tomatoes, and 6 to 10 minutes for the eggplants and onions. Transfer the veggies to a wire rack set over a rimmed sheet pan to cool. Scrape and discard the really burnt parts. Roughly chop the vegetables. Place them in a food processor and pulse to a coarse puree. Work in the zest and juice and enough extra-virgin olive oil to obtain a loose puree. Add the dill, season to taste with coarse salt and black pepper. Serve with pita bread or chips. Grilled Wedge Salad with Smoky Ranch Dressing Serves 4 Time: 15 minutes to prep, 3 to 4 minutes on the grill 1⁄3 cup mayonnaise 1⁄3 cup buttermilk 1 tablespoon rice vinegar 1 teaspoon minced canned chipotles in adobo 1⁄2 teaspoon lime zest 1 tablespoon lime juice 3 tablespoons chopped cilantro or dill 1 head iceberg lettuce, cut into quarters through the core 1⁄4 cup chopped smoked almonds Directions Winnipeg Jets Game Days On Winnipeg Jets game days, hockey writers Mike McIntyre and Ken Wiebe send news, notes and quotes from the morning skate, as well as injury updates and lineup decisions. Arrives a few hours prior to puck drop. In a small bowl, whisk the mayonnaise, buttermilk, vinegar, chipotle, and lime zest and juice. Salt and pepper to taste. Wait to stir in the cilantro until just before serving. Set up your grill for high-heat, direct grilling. Scrape the grill grate clean and coat with vegetable oil. Brush the cut sides with olive oil. Arrange the wedges cut sides down on the grill on a diagonal. Grill until lightly singed, 1 to 2 minutes, giving each wedge a quarter turn after 30 to 60 seconds to lay on a crosshatch of grill marks. Grill the other cut side, working quickly so the lettuce remains raw in the center. Transfer the wedges to a platter, spoon over the dressing and sprinkle with almonds. EDITOR'S NOTE: Albert Stumm writes about food, travel and wellness. Find his work at
