The other day I received my Saveur Magazine in the post, and laid it aside until I could delve into the latest publication, to read what this Special Edition is about. This culinary magazine delivers high quality that I feel is a must have. Let me share what I saw because I want Half Hour Meals members to do a lot of grilling this season. When we know more about a subject, we tend to relax and feel comfortable stepping out of our kitchens and into the great outdoors. Why not draw from experienced cooks and chefs so you can serve your family exciting flavors, and avoid the hum-drum routines where we seem to get stuck.
“Cooking With Fire” talks about how we are fast becoming a “BBQ Nation”. Within the pages their writers explore American comfort foods, which they claim have evolved into an edible art form. Could this be right? The other day I watched a segment of a program on the Food Channel about a company in Texas, that can turn just about any large object into a newly designed grill. Imagine! They showed a baby carriage grill and so many others, that after I watch the taped show, I will tell you more on that score. This month Saveur reveals to us we are a people who love to cook over open fire, and that Americans have turned this into a finger-licking journey. Sounds tasty.
There are loads of photographs and a few memoirs by people who talk about growing up with BBQ playing a major role in their lives. “East vs. West” gently spotlights some of the North Carolina regional styles of grilling. Plus, a story by a woman who after being brought home by her then boyfriend, received daunting looks from her future Southern Mother-in-law, that saw her as a Yankee girl, one who didn’t have a clue about BBQ or college football. She talks about sauces and pulled pork, too. I liked the sides of hush puppies, slaws, and banana puddings (finished with slices of fresh banana and whipped cream on top).
“Ribs and Rituals” as it happens are big subjects in Kansas City, where they take this style of cooking quite seriously indeed. They lovingly smooth their sauces over their choicest meats they are prepping for the grill. The finished meats look perfect … no other word for it. Los Angeles and Mexico get into the mix as well, telling about how these communities gather “Sunday After Church” to cook an array of foods over hot coals and in-ground grilling.
Chef Murko of “Classic Cue’s” a featured restaurant mentions his love of cooking the dishes on his menu over grills and fire, too. Even Utah gets into the scheme of things. Everyone’s joining this party, oh, just look at that prime rib!
Well you need to buy this edition, because there is a whole lot more to see and read about, especially all of these gorgeous sauces in the bottles. I never knew there were so many. You’ll want to keep this in your cookbook bookshelf to refer to all summer long. It’s a keeper.
(I took these photos of my magazine. I love Saveur!)
