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Annette Joseph Talks Grilling for Entertainers

Annette Joseph Talks Grilling for Entertainers

Annette says "Always have the right tools on hand especially when grilling!"

As a lifestyle expert and photo stylist with over 20 years of expertise under her belt, Annette Joseph has a pretty good handle on how to entertain. With summer very much here, she is doling out her tips on what you need to successfully host during this season. A spokesperson for Hayneedle's Outdoor Summer Campaign, we're pretty sure she knows what she's talking about.

Here are Annette’s Must-Do Tips:

• My motto is to always be prepared and always have the right tools it just makes life and entertaining easier.
• When guests arrive for cookout, you will have everything at your fingertips, no sweat, with a few good recipes under your belt, summer cookouts are easy-peasey. The main event at a cookout is the grill.
• I love a good gas grill and I love an outdoor kitchen even more. The Weber Genesis grill is a great choice.
• Weber is always dependable and has been the experts on grilling for many years. A good grill is the best tool of all.
• I could not live without my grilling utensils by my side. I like the Mirage Aluminum BBQ Tool Set. With these utensils, I am ready for any dish that comes my way.
• I make a mean marinated Flank Steak with my hot off-the-grill roasted corn with thyme butter. With this crowd-pleaser, any cookout will be a winner.

Head to the next page for Annette's “go-to” grill recipes!

Competitive Grilling in the Great Outdoors: Ted Allen on the Challenges of Chopped Grill Masters

Photo by: David Lang ©2015, Television Food Network, G.P. All Rights Reserved.

David Lang, 2015, Television Food Network, G.P. All Rights Reserved.

For the second time in the show's history, Chopped headed out of the studio and into the great outdoors for Grill Masters. The cast traded in their dress shoes and city blacks for boots and overalls — well, almost! Production moved the entire crew to Queens County Farm on the outskirts of New York City to tape the special grilling tournament, premiering July 14 at 10|9c. FN Dish caught up with host Ted Allen to chat about the challenges the location posed as well as the challenges the competitors will face.

"We're a studio show, for the most part, and you forget how easy you have it shooting indoors," says Ted, referring to the fact that Chopped tapes at Food Network headquarters in New York City, which is a whole lot comfier than roughing it in the Tucson desert like the cast and crew did for the previous Grill Masters season — just think sand everywhere. For Season 2 everything still had to happen outdoors, and even though a more convenient location was chosen, it didn't mean it would be that much easier — there was still the chance of inclement weather, among other uncontrollable factors.

"When you shoot outside you can only shoot until the sun starts to go down, and then you're done. You have to get it done before that," says Ted about the challenge that just lighting the tournament arena poses when you're dependent on the sun, which doesn't take cues from the lighting director. "As soon as the sun is up you've got to roll," he adds, which means an early start to the day for everyone. But on the flip side, they're up to the challenge when it means working outside the studio for a change. For the cast and crew, including himself, "it's like a field trip," says Ted. "You're outside — it's something totally different, and we love it."

And the best part about being outside for a cooking show is, of course, the cooking. With Grill Masters, chefs and competitive barbecuers have come from around the nation to try their luck with the Chopped mystery baskets. But for the barbecuers, for whom every hour of cooking time is precious, the time constraints of Chopped are the biggest challenge. This is not the place for real low-and-slow barbecuing, Ted points out. Besides that, their range of expertise might also be a limitation: "Most of [the barbecuers] spend their … career focused on one or two things, cooking perfect brisket or perfect pulled pork." That's not enough for Chopped: "We require you to do much more than just that," says Ted. That focus on one thing might be a hindrance.

The competition will weed out the weak from the strong when it comes to cooking experience, testing the chefs' ability to think creatively on the fly when faced with unfamiliar ingredients. That is the rub of Chopped. What else is there to expect? "There are twists and turns in every episode of the tournament, some good surprises, and that's what we're after," says Ted. "I hope the viewers like it. I think they will."

Tune in Tuesday, July 14 at 10|9c to watch the premiere of the five-part Chopped Grill Masters tournament.

Grilled Hawaiian BBQ Chicken Recipe

A delicious Hawaiian bbq chicken marinated with your own bbq sauce!

Why buy bbq sauce for this Hawaiian bbq chicken when you can easily make your own with a few ingredients you probably have in your kitchen. You will love this recipe that is perfect for the bbq. I love to grill on the BBQ even when the weather is not quite warm enough because food from the BBQ is so yummy.

We always cook with chicken raised by a Canadian farmer because we know that it is grain-fed, free of hormones and steroids and they have high animal care standards. To help me cook our chicken to correct food-safe temperature I use this handy cooking temperature chart. When I go grocery shopping I always look for the Raised by a Canadian Chicken Farmer label which luckily for us our local stores always care. In addition, to make my shopping easier I use the grocery app, it’s so handy you’ll wish you started using it sooner!

What is Hawaiian Chicken?

Now let’s talk some more about this delicious Hawaiian BBQ chicken. What makes it Hawaiian, the pineapple? I’m not sure I just like to think of myself looking at the ocean in Hawaii while eating this Hawaiian BBQ chicken on the patio. Is that not enough reason? Whether it qualifies as a “Hawaiian BBQ” dish or not I think you will enjoy it as much as we do.

Most culinary experts will tell you that a Hawaiian chicken recipe includes a few things. Included are always a teriyaki or sweet barbecue sauce and pineapple. Some are grilled as whole breasts or tenders, while others are in kebabs and grilled. The real Hawaiian part comes from the sweet sauce.

Can Hawaiian BBQ Chicken be a Freezer Meal?

Sometimes, convenience is the way to go. In this case, I love mixing up this sauce and pouring it and the chicken into a freezer storage bag to thaw and grill later. So, yes, this can easily be a freezer prep idea. Just make sure to always date and label then thaw properly overnight in the refrigerator for safety.

How to cook baby back ribs

There are several different ways to cook ribs to tender perfection, so the method is really all up to personal preference. Don’t have a grill? No problem. Oven-baked ribs may not have the same smoky flavor, but they can be just as tender.

Whether you're cooking just a half rack or several at a time, the cooking time will be the same as long as the racks are in a single layer on your grill or in your oven. Ribs should be placed on the grill or in an oven meat-side up. You can tell they're done when the meat has shrunk back from the ends of the bone to expose it and the meat's internal temperature reaches 190 F on a digital thermometer.

What will vary by cooking method is time. Here's how long baby back ribs need to cook depending on how you cook them.

How long to smoke baby back ribs on a smoker

Smoking ribs in a smoker takes about 5 hours. When smoking baby back ribs in a smoker, follow a "2-2-1" hourly schedule. First, the smoker should be preheated to 225 F, and during the cooking process, the temperature should be kept between 225 and 250 F. First, the ribs should be placed directly on the grate and smoked for two hours. Then, take the racks off the grill and wrap the racks tightly in foil before returning them to the smoker to cook for another 2 hours with the lid tightly closed. Before the last and final hour of cooking, carefully remove ribs from foil, place them back onto the grate and brush on several coats of barbecue sauce every 15 minutes or so while the ribs cook for an additional hour.

How long to smoke baby back ribs on a gas grill

Smoking ribs on a gas grill takes about three hours and 30 minutes. If you're cooking ribs on a gas grill, first preheat the grill to about 300 F. Once preheated, turn off one burner and reduce heat on the other burner(s) to medium or medium-high heat. Arrange ribs on the grate over the burner that has been turned off. Close the grill's lid and cook for about three hours, or until the ribs are tender. Then brush on several coats of barbecue sauce every 10 minutes or so for the final 30 minutes of cooking.

How long to smoke baby back ribs on a charcoal grill

Cooking ribs on a charcoal grill takes about three hours. First, set up the grill for indirect cooking over low heat, about 300 F. Once coals are blazing red, push them to one side and place a drip pan in center of grill. (If your grill has a built-in drip pan, there's no need to add one.) If using wood chips, scatter about one cup directly over the coals, then replace the top grate. Arrange ribs on the center of the grate, close the lid and cook for about three hours, or until ribs are tender. Replenish the charcoal as needed to maintain a steady temperature, adding about 10 new coals every 45 minutes of cooking time. During the final 30 minutes of cooking time, brush several coats of barbecue sauce onto the ribs every 10 minutes.

How long to cook baby back ribs in the oven

Cooking baby back ribs in an oven takes about three hours and it's a great method you can use all year long. First, preheat the oven to 250 F. Wrap the dry-spiced ribs in foil and place the rack on a cookie sheet. Cook for about two hours and 30 minutes, or until the ribs are tender. Remove ribs from the oven and raise the temperature to 350 F. Open up the foil and brush the ribs with your favorite barbecue sauce. Return the rack to the oven and cook for an additional 30 to 40 minutes, brushing with additional coats of sauce every 10 minutes.

China's Mars rover touches ground on red planet

China’s first Mars rover has driven down from its landing platform and is now roaming the surface of the red planet, China's space administration said Saturday. The solar-powered rover touched Martian soil at 10:40 a.m. Saturday Beijing time (0240 GMT), the China National Space Administration said. China landed the spacecraft carrying the rover on Mars last Saturday, a technically challenging feat more difficult than a moon landing, in a first for the country.

Apple CEO Tim Cook testified in the Epic v. Apple trial. Here are 4 key takeaways.

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Parents outraged after Florida high school edits girls’ yearbook pictures to make clothes more conservative

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All the times Bill Gates reportedly engaged in questionable conduct before he and Melinda Gates announced their divorce

Gates' conduct toward female coworkers and ties to Jeffrey Epstein have faced scrutiny in the wake of his pending divorce from Melinda French Gates.

Ashton Kutcher's twin didn't want to be 'the face of cerebral palsy.' Now he's glad

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Elon Musk congratulates Ford on the debut of their new electric F-150 Lightning pickup truck

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Newly revealed text messages shed light on how Matt Gaetz's wingman could bring about his downfall

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Iran deliberately shot down plane full of passengers in act of terrorism, Canadian judge rules

Jury to decide how much Iran should pay victims in compensation, but collection will be challenging

World champs Hurd, Memmel eye big picture at US Classic

Morgan Hurd can feel when the pressure creeps up on her. The only thing the 19-year-old Hurd hasn’t done is make an Olympic team, a byproduct of the calendar more than anything else. Hurd seemed to be on her way last March when she won the American Cup in what was supposed to be the first major step toward the 2020 Tokyo Games following an occasionally difficult 2019 competition season.

‘Die Jew.’ Jewish family visiting South Florida harassed while walking in Bal Harbour

As a Jewish family visiting South Florida from New Jersey walked along Collins Avenue in Bal Harbour earlier this week, four men in an SUV began hurling insults — and garbage — at them.

I tried Burger King's new fried chicken sandwiches and was shocked they came from a fast-food chain

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Owner of AP tower destroyed in Israeli airstrike in Gaza says he saw no evidence of Hamas in the building

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FBI employee accused of storing classified documents at home

An FBI employee has been indicted on charges that she stored classified documents and other national security information at home over the course of more than a decade, the Justice Department said Friday. Kendra Kingsbury, 48, is accused of having unauthorized possession of a broad swath of sensitive government documents, including materials that describe sources, methods and operations and that contain information about operatives such as a suspected associate of Osama bin Laden. Kingsbury worked as an intelligence analyst in the FBI's Kansas City office for 12 years until her suspension in December 2017.

Arrest made in decades-old Texas cold case murder to which notorious serial killer had falsely confessed

In 2008 DNA cleared serial killer Henry Lee Lucas who confessed to crime in 1986

Liz Cheney’s primary challenger describes impregnating 14-year-old girl at 18 as ‘like the Romeo and Juliet story’

In what he called a "Romeo and Juliet story," U.S. House candidate and Wyoming state Senator Anthony Bouchard revealed late Thursday he had a "relationship with and impregnated a 14-year-old girl when he was 18," reports The Casper Star-Tribune on Friday. Bouchard broke the news himself in a Facebook Live on Thursday, attempting to get "ahead of the story after learning that people were investigating it in opposition to his candidacy," writes the Star-Tribune. The senator is in the midst of challenging Rep. Liz Cheney (R-Wyo.) for her seat in the House, but says he does not believe Cheney's team was involved in digging up the story, the Star-Tribune reports. "Two teenagers, girl gets pregnant," says Bouchard in the Facebook Live video. "You've heard those stories before. She was a little younger than me, so it's like the Romeo and Juliet story." Bouchard did not reveal the girl's age in the Facebook Live video, the Hill reports. Investigators have been hounding my family for weeks and now the liberal fake news is coming out with a hit piece about my teenage years. This is why good people avoid running for office. I won't back down, Swamp! @RepLizCheney Bring it! — Anthony Bouchard for Congress Against Cheney (@AnthonyBouchard) May 21, 2021 Bouchard says the two married in Florida when he was 19 and she was 15, and divorced three years later. At age 20, the unnamed ex-wife committed suicide, reports the Star-Tribune. "She had problems in another relationship," Bouchard added in his video. "Her dad committed suicide." Bouchard's plans to run for office remain seemingly unaffected: "Bring it on. I’m going to stay in this race," he said to the Star-Tribune. After announcing his candidacy in January, Bouchard reported raising over $300,000 in the first quarter of the year. More at The Casper Star-Tribune. More stories from theweek.comJoe Manchin calls increasingly likely GOP filibuster of Jan. 6 commission 'so disheartening'Harry Reid saw ɼlassified' things at Area 51 that ⟺scinated meɻiden infrastructure compromise elicits cold reception from GOP negotiators

Ukraine extends sanctions in connection with Russian aggression

Ukrainian President Volodymyr Zelenskiy extended sanctions against companies and politicians blamed by Kyiv for involvement in Russian aggression against Ukraine, his office said on Friday. The list of hundreds of entities includes Russian television channels, news agencies, newspapers, consulting companies, online payment system WebMoney, and leaders of pro-Russian separatists. Relations between Moscow and Kyiv collapsed after Russia annexed the Ukrainian region of Crimea in 2014 and Russian-backed separatists took control of a chunk of eastern Ukraine that same year.

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Easy Recipes That Start with a Can of Cola

Whoever said whiskey and soda mixtures only work in cocktails obviously hasn&rsquot tried our beloved Bourbon-And-Cola Bundt Cakes! This light and fluffy dessert is one of Southern Living&rsquos most requested recipes for good reason. These mini cakes have a delicate chocolate flavor that&rsquos sure to impress even the choosiest dessert critics. Bourbon-and-Coke, the classic cocktail, is the foundation of this tasty sweet. The carbonation in the soda actually helps the moist and dense cake batter rise, resulting in an irresistibly airy treat. Make sure to select good, quality bourbon it adds a smoky richness that perfectly balances the acidity of the cola and the sweetness of the chocolate.

Butter, sugar, vanilla, and cocoa blend effortlessly to create a charming dessert that will make your taste buds tingle. And, of course, the chocolate glaze is definitely worth mentioning. Made with many of the same ingredients as the cake, the warm and flavorful drizzled chocolate glaze tops off the Bourbon-and-Cola Bundt Cakes flawlessly. This recipe can be made in one large Bundt pan, but for an adorably cute and fun party presentation, mini Bundt pans &ndash also known as brownie Bundt pans &ndash are the way to go! With only 20 minutes of hands-on time, this recipe is a new and exciting way to serve up a Bourbon-and-Coke at your football tailgates this fall.

To begin, preheat your oven to 350˚, and beat the butter at a medium speed with an electric mixer until it&rsquos smooth and creamy. Gradually add in the sugar, and beat until perfectly blended. Next, slowly add the eggs and vanilla. Stir together the soda, buttermilk, and bourbon in a small bowl, and combine the flour, cocoa, baking soda, and salt. Once completed, add the flour mixture to the butter mixture, and pour the batter into 3 lightly greased 12-cup brownie Bundt pans. Bake at 350˚ for about 15 minutes, and drizzle the Bourbon-and-Cola Bundt Cakes with our delectable, mouth-watering chocolate glaze. This dessert will keep you coming back for more, guaranteed!

On the brisket beat with Steven Raichlen

Who would have guessed Chappaquddick was the brisket epicenter of the world?

Famed grillmaster, popular writer, brisket aficionado, and part-time Chappy resident Steven Raichlen is the author of “The Brisket Chronicles,” a step-by-step guide to braising, smoking, and curing the perfect brisket.

Raichlen says the best way to describe his book is as an autobiography seen through brisket. He begins with the science of brisket, and follows it throughout the world, before giving a history on what he calls “the world’s most epic cut of meat.” Numerous recipes fill the book’s later pages.

“It just seemed like a great way to take meat lovers around the world using this one kind of meat as a magic carpet,” Raichlen said in a recent interview with The Times.

Raichlen splits his time between Miami, Fla., and the Vineyard. He’s known for hosting the popular television shows “Project Fire,” “Project Smoke,” “Primal Grill,” and “Barbecue University.” His extensive writing career spans the globe and several major publications.

“Brisket is having its moment,” he said. “People are doing really amazing brisket all over the country, and indeed all over the world … you can get great brisket anywhere.”

There’s barbecued brisket in Texas, pastrami and corned beef in New York City, vaca frita in Cuba, sulungtang in Korea, red-cooked brisket in China, and stracotto and bollito misto in Italy.

Despite this moment of brisket, Raichlen says it’s still an intimidating cut for many people.

“It’s probably the largest piece of meat most people will buy. It represents a half-day commitment in terms of cooking it. There’s just something about brisket that’s bigger than life … it’s central to culinary happiness in so many food cultures.”

Brisket is a dense piece of meat that comes from two steer chest muscles. One is the flat, and the other is the point. Due to its well-exercised, load-bearing use, brisket makes for a poor grilling candidate. Instead, brisket should be cooked “low and slow,” according to Raichlen’s book. It’s packed with flavor, but if not cooked correctly, it can be tough.

For a great barbecue brisket you need four ingredients: brisket, salt, pepper, and woodsmoke. Finer points to cooking the meat are the wrap, the rest, the smoke rate, the stall.

There are two types of rubs Raichlen recommends. The black-and-white rub is made up of cracked black peppercorns and salt. The newspaper rub is black (pepper), white (salt), and “read” all over (red pepper flakes).

It was an almost insurmountable task to choose a single brisket from the book, but one of Raichlen’s favorites was a rare and expensive A5 Wagyu beef brisket from Japan that he cooked on his “Barbecue University” television show. The cut cost close to $1,200. A5 is the highest grade for meat in Japan, and Wagyu are bred for their marbled meat.

Beyond brisket, Raichlen loves to cook T bone steaks “caveman style,” which means laying it directly on the embers, but that doesn’t mean he’s opposed to other cuts of meat. “I never met a cut of meat I didn’t like,” Raichlen said.

Raichlen shares memories of his earliest briskets during holiday dinners, corned beef he ate as a teenager, pastrami he learned how to smoke in college while working at a delicatessen, French and German briskets he ate while abroad on a Watson Foundation fellowship, and meat he ate in Vietnam while writing for National Geographic’s Traveler magazine. “Almost every decade of my life there’s been a brisket that has figured prominently in my life,” he said.

Meat-lovers can take their love of brisket to the next level with Raichlen’s book, which includes more than 60 recipes. Picking his favorite recipe out of the book was a bit of a challenge, but Raichlen suggests the Korean-style quick-cook brisket — a brisket that is actually grilled. First the brisket is frozen solid, then it is cut into paper-thin slices. The thin strips are then cooked over a high heat on a hibachi grill for 29 seconds per side.

He’s been coming to the Vineyard since his days as a restaurant critic for Boston Magazine. Each year, the magazine would do a roundup of restaurants on the Cape and Islands.

Some of Raichlen’s favorite brisket on the Island comes from Sea Smoke Barbecue in Oak Bluffs, brisket scones at State Road restaurant in West Tisbury, and of course all the briskets Raichlen smokes himself at his home on Chappaquiddick.

Fans of Rachlen’s food writing and recipes might also have some fun with his soon-to-be published novel, “The Hermit of Chappaquiddick.” The book strays away from his legendary recipes, but finds Claire, a New York book editor who is recovering from a serious illness, house-sitting on the tiny island. There, Claire meets the Hermit. Cooking, passion, and mystery ensue.

Mark Bittman on grilling, the business of beef, and historic Filipinotown

It’s summer cookout season, and Mark Bittman has some essential grilling tips. Third-generation butcher Katie Flannery talks life in the beef business. English chef James Whetlor wants us to consider eating more goat. As Filipinotown gentrifies, the owners of a new bar are trying to reach out to their neighbors. Jonathan Gold talks food-centric cinema. And a peculiar vegetable is popping up at the farmers market.

How to cook a delicious Bluefish

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These are the last of my recipes for Bluefish and some of these can be used for other species of fish!

Baked Bluefish

Type: Entree

Servings: 4

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 40 minutes


  • 2 cans of snows chowder
  • 1 4-5 pound blue ( fillets)
  • fresh garlic
  • some chopped onion

Directions: In a 9吇 pan, put the chopped onion, 1 can of Snow’s clam chowder, and a couple of cloves of garlic, add fish fillets, a dash of Worchester sauce, and cover with the other can of Snow’s. Bake at 350F, for 30-40 minutes. Enjoy!

Simple Bluefish

Type: Entree

Servings: 2

Difficulty: Easy

Prep Time: 30 Minutes

Cook Time: 15-20 Minutes


  • 2 Fillets
  • Milk
  • Garlic
  • Butter
  • Sea Salt
  • Ground Pepper

Directions: Soak Fillets in Milk for 15 to 20 minutes. This removes a lot of the oils. that can make it taste fishy. Rinse off milk before next step.

Melt some butter and mix with some garlic, and generously coat fillets.

Oven: Bake @ 400F for about 15 to 20 minutes recoat fillets with butter/garlic 1 or 2 times while baking

Grill: 10-12 minutes

Recoat fillets with butter/garlic 1 or 2 times while grilling

Other Notes: I like to do a Vegetable Stir Fry to go along as a side. Most white wines will go nicely with this fish.

Beer Batter Bluefish Fillets

Type: Entree

Difficulty: Easy


  • Beer Batter:
    • 2 c. flour
    • 1 tbsp. lemon pepper
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 2 egg
    • 1 (12 oz.) can warm beer
    • Fish fillets (about 1/2 inch thick

    Directions: Check fillets to make sure all bones have been removed. Rinse in cold water, drain, pat dry with paper towels. Dip fillets in batter and deep fry at 370 to 375 degrees F (do not overload cooker). Cook (turning frequently) until fillets are floating and golden brown (3 or 4 minutes). Remove to rack to drain, then place in single layers on paper towels. Serve hot.

    Braised Bluefish with Oriental Flavorings

    Type: Appetizer

    Difficulty: Easy


    • 1/2 lb. bluefish*
    • salt and pepper
    • 3-4 scallions (chopped)
    • 2 tbsp. minced ginger
    • 2 cloves garlic, minced
    • 4 tbsp. toasted sesame seeds
    • 3 tbsp. sesame oil
    • 3 tbsp. soy sauce
    • 3 tbsp. Chinese cooking wine
    • Juice of 1 lemon

    Directions: Cut the bluefish into 4 even pieces. Rub with salt and pepper to taste. Saute&rsquo scallions, ginger, garlic in sesame oil. Add sesame seeds, soy sauce, wine and lemon juice. Simmer 1 minute. Place half of mixture on bottom of baking pan. Put fish on top of mixture, adding remaining half to top of fish. Bake for 20- 25 minutes at 350 degrees.

    Customer reviews

    Top reviews from the United States

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    I really like to cook and consider myself to be pretty good, but, I am not the type of cook who can open the refrigerator and pull out whatever is in there and make a 4 star meal. I need a recipe in front of me, regardless of how many times I have made it.

    My wife bought this book YEARS ago and we have faithfully used it each year. It is filled with easy to make recipes that have become some of our favorites. The binder and plastic page material is a great design for a cookbook, with no worries about staining, ripping, binding, etc. stuff that happens to cookbooks when ingredients get spilled, splattered, etc. Easy to clean and opens/sits beautifully in my countertop cookbook stand.

    With so many recipes available on the internet it may not make sense to some to buy a cookbook, but it is so easy for me to pull this off the shelf and turn to the marked pages to one of our favorites. I purchased this rcecently for my daughter to use in her own home. She grew up with many of these recipes. I was very happy to find a good conditioned copy on Amazon that I could give her to carry on many of the summer meal traditions.

    1. Egusi Stew

    Onwuachi calls egusi stew "Nigeria&aposs most popular dish," though he might be conflating its popularity with his own adoration, since he also notes that it&aposs the definitive favorite of everyone in his family. It&aposs a dish his mother (a Texas-born caterer with roots in Louisiana and Jamaica) learned to make from her then-husband&aposs cousin because it was a favorite of Onwuachi&aposs father&aposs she continued to make it after their divorce because she liked the taste just as much as he did.

    The stew is made with the large seeds of the egusi, a melon that looks like a watermelon on the outside and a giant cucumber on the inside. The flesh of the melon is bitter and inedible, but the seeds are toasted and ground, and they help thicken the stew, which is seasoned with pungent crayfish powder, bright ginger, spicy Scotch bonnet chiles, and iru (fermented locust beans that can be purchased fresh, dried, or ground into a powder). Onwuachi&aposs recipe contains goat, but other versions call for beef or seafood.

    The overall taste of the stew is earthy (from the fermented beans) and nutty from the egusi seeds—which have a flavor reminiscent of pumpkin seeds—with those bright spots mentioned above. Traditionally it’s eaten with swallow (also known as fufu), a category of foods made from starchy ingredients like African yams, taro root, cassava, plantains, and cornmeal. The starch is cooked and then pounded into a stiff paste in a mortar and pestle. Eventually, the paste can be formed into a ball and treated like a utensil (pieces of the paste are pinched off and used to sandwich a piece of stew meat, eliminating the need for a fork or spoon).

    Watch the video: Joseph (December 2021).