Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) [A Cookbook] (Food52 Works)

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This innovative collection of recipes will have you grilling deeply flavorful dishes for lunch, dinner, or any time.

In Food52’s Any Night Grilling, author (and Texan) Paula Disbrowe coaches you through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week—no long marinades or low-and-slow cook times here. Going way beyond your standard burgers and brats, Disbrowe offers up streamlined, surprising recipes for Crackly Rosemary Flatbread, Grilled Corn Nachos, and Porchetta-Style Pork Kebabs, alongside backyard classics like Sweet & Smoky Drumsticks, Gulf Coast Shrimp Tacos, and Green Chile Cheeseburgers. You’ll also be charring fruits and vegetables in coals for caramelized sweetness, bringing day-old bread back to life, and using lingering heat to cook ahead for future meals. Filled with clever tips, lush photography, and what will surely become your favorite go-to recipes, Any Night Grilling is the only book you and your grill need.

From the Publisher

Queso Panela Tacos with Zucchini & Sweet Corn

Serves 4

Panela is semisoft Mexican cheese that’s often served crumbed over salads. But don’t limit its subtly sweet, milky goodness to a garnish—crispy, gooey grilled panela is the stuff that taco dreams are made of. After grilling, you can nestle the cheese slices in a pool of Tomatillo Salsa (page 151) that’s easy to assemble beforehand (or a day in advance), or serve them simply in warm corn tortillas with a mixture of charred zucchini, sweet corn, sautéed kale, spinach, or grilled mushrooms. You can also serve grilled panela ‘fajita style’ with a sizzling pile of grilled peppers and onions.

Recipe

Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.

Grill the squash and corn over direct heat, turning as needed for even cooking, until lightly charred on all sides, 5 to 6 minutes. Set aside to cool.

Brush the panela slices with olive oil and grill until charred and browned, 1 to 2 minutes per side. Dice the grilled squash and transfer to a bowl. Trim the corn kernels from cob and add to the squash, along with the cilantro, oregano, lime juice, and a drizzle of olive oil. Stir to combine and season with salt and more lime juice as desired.

Grill the tortillas over direct heat until lightly charred, about 30 seconds per side. Keep warm in a basket or wrapped in a kitchen towel.

Spread a layer of the salsa on the bottom of a shallow dish or plate. Nestle slices of grilled panela in the salsa. Serve immediately with the squash-corn mixture and charred tortillas on the side.

Ingredients 2 zucchini, yellow crookneck squash, or Mexican squash (called calabacita or tatuma), halved lengthwise 2 ears corn, shucked 1 pound (450g) panela or asadero cheese, cut into 1⁄2-inch (1.3cm) slices Olive oil 3 tablespoons freshly chopped cilantro (leaves and tender stems) 1⁄2 teaspoon dried Mexican oregano, crumbled 2 teaspoons fresh lime juice, plus more as desired Kosher salt 8 to 10 corn tortillas Tomatillo Salsa (optional; page 151)

Publisher ‏ : ‎ Ten Speed Press
Publication date ‏ : ‎ March 27, 2018
Language ‏ : ‎ English
Print length ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 1524758965
ISBN-13 ‏ : ‎ 978-1524758967
Item Weight ‏ : ‎ 1.85 pounds
Dimensions ‏ : ‎ 7.5 x 1.08 x 9.29 inches
Part of series ‏ : ‎ Food52 Works
Best Sellers Rank: #141,061 in Books (See Top 100 in Books) #97 in Burger & Sandwich Recipes #113 in Meat Cooking #160 in Barbecuing & Grilling
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