By Karen Adler, Judith Fertig
BBQ Bistro will take your barbeque from yum to ooh-la-la, bringing the attraction and style of the French bistro in your personal yard. Authors Karen Adler and Judith Fertig percentage their favourite quickly and informal bistro recipes for a scorching grill. With recipes like Grilled Salmon Benedict, French Feta and Charentais Melon, Grilled Rib-Eye Steak with Onion Straws, and more!
BBQ Bistro will extend your barbeque repertoire and inspire you to play with various flavors and methods, from including a touch of smoke to cheese, to turning an eggplant into simply grillable paillards, or getting the best char on a steak. It additionally bargains vintage French sauces, facets, and small plates you could pair with any meal every time of the 12 months. With tips about grilling and holding, BBQ Bistro is a must have for any griller and may fulfill your whole fish fry wants, mais oui!
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Additional resources for BBQ Bistro: Simple, Sophisticated French Recipes for Your Grill
Indd 44 12/19/14 9:58 AM Planked Scallops with Pistachio Butter S HOW YOUR GRILLING SAVOIR FAIRE WITH THIS EASY RECIPE THAT LOOKS AND tastes like you worked all day. Nap the scallops with the wonderful Pistachio Butter that has all the flavor of a fancy sauce, but it’s no-cook! Just stir the ingredients together for a colorful and delicious compound butter that you dot over the scallops. Bread is a must for sopping everything up. Shrimp or prawns are easy to substitute for the scallops if you prefer.
AVOCADO CRÈME FRAÎCHE Makes about 11⁄2 cups (340 g) 1 small, ripe avocado, pitted 1 cup (226 g) crème fraîche or sour cream 2 to 3 tablespoons freshly squeezed lime juice 1⁄2 teaspoon granulated sugar Kosher salt Spoon the avocado pulp into a small bowl and mash until smooth with a fork. Add crème fraîche, lime juice, sugar, and salt to taste; fold together. Refrigerate for a least 1 hour, covered, or until thick. Store in an airtight container in the refrigerator for up to 2 days. BROWN SUGAR CRÈME FRAÎCHE Makes about 11⁄2 cups (340 g) 1 cup (226 g) crème fraîche or sour cream 2 to 3 tablespoons rum 2 to 3 tablespoons packed dark brown sugar Mix the crème fraîche, rum, and brown sugar together in a bowl.
Sometimes you see them at specialty markets; you can also grow your own. Add some slices of dry-cured ham to the plate to serve along with this tartine, delicious for breakfast or as a light dinner with a glass of chilled rosé. SERVES 6 12 to 18 slices of grilled baguette 1 (1-pound/500-g) ripe Charentais melon (or cantaloupe) 8 ounces (225 g) French feta cheese or goat cheese, crumbled Cut the melon in half and remove the seeds. Slice the melon halves into six wedges and cut off the rind. Place the melon slices on a platter with a bowl of the crumbled feta in the center.
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