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June 3

Printer's Row Book Fair - Steve Raichlen

Printer's Row Book Fair
June 7-8
10:00 a.m. - 6:00 p.m.
Dearborn and Polk

For more information:
www.chicagotribune.com

Steven Raichlen

To purchase a copy of the book:

The Barbecue! Bible 10th Anniversary Edition

For tips:
www.barbecuebible.com

MUSTARD-LIME STEAKS
Method: Direct grilling
Serves: 4

Ingredients:
2 T-bone steaks (each about 1 pound and 1-1/4 inch thick)
1/4 cup dry mustard, such as Colman's
1/4 cup Worcestershire sauce
Juice of 1 large, juicy lime, plus extra lime wedges or slices for garnish
Coarse salt (kosher or sea)
Freshly ground white pepper, to taste

Directions: Place the steaks on a platter and sprinkle with half the dry mustard. Pat the steaks with the flat part of a fork to spread the mustard evenly over and into the meat. Sprinkle the steaks with half the Worcestershire sauce, then squeeze half of the lime over them. Pat with the fork. Season the steaks generously with salt and pepper, patting with the fork. Let the steaks marinate for 15 to 20 minutes while you preheat the grill.
Preheat the grill to high.
When ready to cook, oil the grill grate. Place the steaks on the hot grate and grill, turning with tongs, until cooked to taste, 4 to 6 minutes per side for medium-rare. Do not rotate the steaks; if you do, you'll knock off the mustard mixture. Transfer the steaks to a platter and let stand for 3 minutes.
Remove the bone, and thinly slice the steaks on the diagonal, as you would London broil. Let the slices marinate in the meat juices for a minute or two, then serve immediately.

GRILLED VEGETABLES IN THE STYLE OF SANTA MARGHERITA
Method: Direct grilling
Serves: 8
Advance Preparation: 30 minutes for making basil oil

For the basil oil:
1/2 cup best quality extra virgin olive oil
4 to 6 leaves of fresh basil, roughly chopped
1 large clove of garlic, roughly chopped
1-1/2 teaspoons fresh lemon juice
For the vegetables:
8 to 10 mini red bell peppers
8 to 10 mini orange bell peppers
8 to 10 mini yellow bell peppers
2 Belgian endives
2 small heads radicchio or Treviso
1 pound fresh cremini or button mushrooms, stemmed, caps wiped clean with dampened paper towels
4 small zucchini
2 bulbs of fennel
1 pound medium-thick asparagus, fibrous ends removed
8 small plum tomatoes
Coarse salt (kosher or sea) and freshly ground black pepper
Lemon wedges for serving
Balsamic vinegar (optional)
You'll also need:
A vegetable grate (optional)

Directions:
Make the basil oil: In a blender or food processor, combine the olive oil, basil, garlic, and lemon juice. Let sit for 30 minutes for flavors to develop.
Meanwhile, prepare the vegetables. Stem, halve, and seed the peppers. Cut the endives and radicchio lengthwise in quarters, leaving the stem ends attached. Cut the mushrooms in half and the zucchini in half lengthwise. Trim the feathery green parts off the fennel. Cut the bulb through the stem end into 3/8-inch thick slices.
When ready to cook, preheat the grill to medium-high. Preheat a vegetable grate (if using) for 5 minutes. Lightly brush the bell pepper pieces with the basil oil, season with salt and black pepper, and arrange on the hot grate. Grill until lightly charred on both sides, leaving the skins intact, 3 to 4 minutes per side. Transfer to a platter. Similarly, oil, season, and grill the endive, radicchio, mushrooms, zucchini, fennel, asparagus, and tomatoes the same way. Each vegetable should be nicely charred on the outside and soft and tender inside; depending on the vegetable, this will take 3 to 6 minutes per side. Brush all the vegetables lightly with the basil oil and season with salt and pepper as they cook.
Arrange the grilled vegetables attractively on a platter. Drizzle the remaining oil on top of the hot vegetables and let them cool.

Just before serving, you might want to season them again with salt and pepper. (Taste to make sure.) Serve lemon wedges on the side for squeezing over the vegetables. Alternatively, drizzle a bit of balsamic vinegar over the vegetables.

Note: If mini bell peppers are not available, substitute regular-size bell peppers (1 to 2 of each color) for the mini bell peppers called for. Treviso is a colorful (burgundy) version of endive; look for it in specialty produce markets, or order it from www.melissas.com.

GRILLED CORN WITH SHADON BENI BUTTER
Method: Direct grilling
Serves: 8

Ingredients:
4 ears of corn (the larger and older, the better)
4 Tablespoons (1 stick) of salted butter, at room temperature
2 Tablespoons finely chopped fresh culantro or cilantro
1 scallion, both white and green parts, trimmed and minced
1 clove garlic, minced
Freshly ground black pepper, to taste

Directions:
Preheat the grill to high.
Shuck the corn, leaving husk attached at the bottom, remove silk, and set aside while you prepare the shadon beni butter.
Place the butter, culantro, scallions, garlic, and pepper in a food processor and process until smooth. Transfer to a bowl. Alternatively, if the herbs and garlic are minced really fine, you can stir them right into the butter in the bowl.
When ready to cook, oil the grill grate. Arrange the corn on the hot grate and grill, turning with tongs, until nicely browned all over, 8 to 12 minutes. As the corn cooks, brush it occasionally with the butter. Remove from the grill and brush once more with the butter. Serve immediately.

GRILLED SUGAR-DIPPED PINEAPPLE
Method: Direct grilling
Serves: 8 to 10

Ingredients:
1 ripe pineapple, peeled and cored, leafy top cut off
8 Tablespoons (1 stick) unsalted butter, melted
3/4 cup granulated sugar
1 teaspoon grated lime zest
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup dark rum, for flambéing (optional)

Directions:
Preheat the grill to high. Slice the pineapple into 8 or 10 even rounds. When ready to cook, place the melted butter in a shallow bowl; combine the sugar, lime zest, and cinnamon in a separate bowl. Bring both bowls to grillside. Oil the grill grate. Dip each slice of pineapple first in melted butter, then in the sugar mixture, shaking off the excess. Arrange the pineapple slices on the hot grate and grill, turning with tongs, until browned and sizzling, 5 to 8 minutes per side. Transfer the pineapple slices to plates or a platter, arranging the slices in an overlapping fashion.
If using the rum, warm it in a small flameproof saucepan on one side of the grill; do not let it boil or even become hot. Remove from the heat and then, making sure your sleeves are rolled up and hair is tied back, light a long match and use it to ignite the rum, averting your face as you do so. Very carefully pour the flaming rum over the pineapple and serve immediately.