Grill corn, kebabs, burgers and lamb like a pro with these expert tips and techniques.
” src=”https://s.yimg.com/ny/api/res/1.2/p6lYwdy.MjMbzSRINdpqFw–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTY0OA–/https://media.zenfs.com/en/food_wine_804/6cf8fc3f33e0192cdf0 8fd103488d5c0″ class= “caas-img”/>
Food & Wine / Photography: Victor Protasio, / Food Styling: Margaret Dickey / Prop Styling: Lydia Pursell
America’s barbecue and grill guru Steven Reichlen has shared many recipes with Food & Wine magazine over the years. He has written more than 30 of his books and hosted more than five television shows, winning him multiple IACP Awards and James Beard Awards along the way. Miami chefs have been influenced by culinary traditions and ingredients from China, Italy, India, Spain, Vietnam, and more when creating their recipes. From amazing grilled sides to smoked brisket and smoky baby back ribs, here are some of Steven Raichlen’s best recipes you must try.
mustard slaw
” src=”https://s.yimg.com/ny/api/res/1.2/JUOZ3XBRzMtBJLwM0jTJsQ–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTY0MQ–/https://media.zenfs.com/en/food_wine_804/22285124163e33fea 6bf1a8914be7b4b” class=”caas -img”/>
Matt Taylor-Gross / Food Styling: Barrett Washburn
Reichlen packs the bright, punchy flavor of tangy Dijon mustard, vinegar, and hot sauce into coleslaw that cuts through the greasiness of barbecued meats.
get the recipe
Smoked Brisket with Coffee Beer Mop Sauce and Zinfandel BBQ Sauce
” src=”https://s.yimg.com/ny/api/res/1.2/66hAwCOIWvbTwl5PZHTuUA–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTY0OA–/https://media.zenfs.com/en/food_wine_804/c7b5c4e314d29248d02 52e88f5e4d13c” class=”caas” -img”/>
Food & Wine / Photography: Victor Protasio, / Food Styling: Margaret Dickey / Prop Styling: Lydia Pursell
Raichlen slow-cooks this brisket on the grill for a rich, smoky flavor, long enough to create the accompanying Zinfandel barbecue sauce.
get the recipe
Berber flavored chicken breast
” src=”https://s.yimg.com/ny/api/res/1.2/IYTwkgkWoIxTt0IHPGLOcg–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTk2MA–/https://media.zenfs.com/en/food_wine_804/c857995c776b3d2f679 3e038198ef29f” class=”caas -img”/>
Raiklen rubs chicken breast with a North African spice blend and cooks it on the grill, forming a crispy skin full of rich flavor.
get the recipe
Grilled swordfish tuna steak with basil caper butter
Flavorful butter gives this savory swordfish steak a tangy, herby taste. Enjoy the arugula and endive salad with pine nuts and Parmesan cheese.
get the recipe
Smoky spice T-bone steak with chili salsa
Raichlen sprinkles the steak with chipotle powder, brushes it lightly with olive oil, sears it medium-rare, and serves it with a salsa of garlic, salt, diced beefsteak tomatoes, bell peppers, onions, jalapeños, and cilantro.
get the recipe
Turkish shish kebab with garlic tahini
Reichlen combines the Turkish tradition of grilling meat and vegetables separately, allowing foods with different cooking times to reach the perfect doneness. He serves grilled lamb with a creamy, garlicky tahini sauce.
get the recipe
Tuscan style veal chop
Raichlen makes an instant sauce for his tender, juicy veal rib chops by resting the cooked meat in olive oil with garlic and fresh herbs.
get the recipe
Tuna burger with ginger lemon mayonnaise
Raichlen mixes cilantro, ginger, and soy sauce with sushi-grade tuna to create these bright, fresh fish burgers, then serves them medium-rare with cucumber salad and ginger-lemon mayonnaise.
get the recipe
tandoori leg of lamb
Raiklen uses tender and juicy lamb legs and follows the traditional tandoori marinating method of washing them with lemon juice and then soaking them for a long time in a yogurt-based marinade.
get the recipe
classic beef burger
” src=”https://s.yimg.com/ny/api/res/1.2/2BawN898XYP7fUSNR7I6kQ–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTk2MA–/https://media.zenfs.com/en/food_wine_804/e1b6ea4c593239b65c3 3e0ce064de6db” class=”caas -img”/>
Inspired by one of America’s first hamburger restaurants, Lewis Ranch in New Haven, Conn., founded in 1900, Reichlen blended ground sirloin and shoulder loin for this patty. He tops his grilled burgers with lager-spiked cheese sauce.
get the recipe
Smoky grilled corn with parmesan butter
” src=”https://s.yimg.com/ny/api/res/1.2/S4sO56ng6VLWsrd_.eaKcg–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTk2MA–/https://media.zenfs.com/en/food_wine_804/a05a11626eb09557c3f 14c01cc924723″ class= “caas-img”/>
Reichlen grills the corn with the husks removed, which he says provides a convenient handle and exposes the kernels to the fire, giving the corn a rich, smoky flavor.
get the recipe
Pa Amb Tomàquet (Catalan style tomato bread)
Inspired by Barcelona’s signature dish, Raichlen cuts very ripe tomatoes, rubs them with garlic on grilled country bread, drizzles with extra-virgin Spanish olive oil and seasones them with salt and pepper. Just this magical flavor made it onto the list. Among the 40 best recipes of 2018.
get the recipe
Lemongrass beef roll and rice noodles
Inspired by Vietnamese bo banh, these flavorful rolls combine rice noodles, crunchy vegetables, and sirloin steak. You can also customize your own with dipping sauces, fresh herbs, bean sprouts, and jalapeños.
get the recipe
Chinese style ribs with guava barbecue sauce
Raichlen rubs in sugar, salt, dry mustard, five-spice, pepper, cinnamon and cloves, then occasionally sprays the baby back ribs with sherry while baking them in a drip pan. The ribs are topped with a sticky barbecue sauce made with Miami-inspired guava paste and rum.
get the recipe
Brazilian chicken beer marinated
In this 30-minute recipe, Raichlen adds halved chicken breasts to Xingu (a Brazilian black lager with a cola-like flavor), seasoning them with mustard and onions, and mixes them into a classic beer-bratwurst dish. Reminds me of that combination.
get the recipe
Thai chicken leg
Raiklen marinates split chicken feet in garlic, cilantro, fish sauce, vegetable oil, hoisin sauce, cilantro, kosher salt, and pepper. Grill it skin side down. Serve the chicken with Thai chili sauce.
get the recipe
Cider-glazed baby back ribs with lemon barbecue sauce
Ms. Raichlen rubs a homemade rub on the backs of these babies, seasones them with apple cider, grills them with plenty of hickory smoke, and serves them tender, sweet-spicy ribs with sweet-sour barbecue sauce. https://www.foodandwine .com/recipes/cider-basted-baby-back-ribs-lemon-barbecue-saucedish.
get the recipe
For more food and wine news, sign up for our newsletter.
Read the original article on Food & Wine.
