Recipes By Steven Raichlen
70 recipes found
Texas-Style Brisket
South Carolina-Style Mustard Sauce
Alabama White Barbecue Sauce
Milk and Honey Ribs
Fish Mousse Grilled On Lemon Grass (Sate Lilit)
Cool Soba Noodles With Sweet Soy Broth
Vietnamese Pineapple-Shrimp Sauce
Steven Raichlen's Romesco Sauce
BBQ Eggs
Pickled eggs are popular bar food everywhere, but at Backyard Barbecue in Tompkinsville, Ky., they come with a fiery twist. The eggs are pickled in an incendiary amalgam of cayenne, melted butter and vinegar. This is the classic dip for Monroe County pork-shoulder steaks, repurposed to pickle eggs. The preparation is simple, but budget seven days to complete the pickling process.
Peach Kebabs On Cinnamon Sticks
Asian Noodle Salad
Mojo De Ajo (Cuban Citrus-Garlic Barbecue Sauce)
French West Indian Sauce Chien
Basic Rub For Barbecue
North Carolina-Style Pulled Pork
Swedish Mulled Wine (Glogg)
One of the most interesting hot mulled wines is Swedish glogg (pronounced glook), a heady combination of red wine, sauternes and aquavit, enriched with raisins and almonds. Glogg is traditionally served in mugs with tiny spoons for eating the nuts and fruit. The recipe relies on a process called mulling. The term has the same root as our word mill (as in milling or grinding) and herein lies one of the secrets of holiday bartending. Whole spices, like cinnamon sticks, allspice berries, cardamom pods, blades of mace and whole nutmegs, have more flavor than pre-ground spices. Bruise seed spices, like cloves or cardamom, in a mortar and pestle or beneath a heavy skillet. Whole nutmegs should be freshly grated. Fresh ginger is so widely available, there is little excuse to use powdered.
Rosemary-Grilled Scallops
Beef Ribs with Mol Coloradito
The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
Turkey Smoked Indoors
Grilled Shrimp On Sugar Cane Skewers
These whole shrimp are skewered on sugar cane and basted with a rum-mustard glaze, making them great appetizers at a cookout. Assembling them is a snap: Just make a starter hole with a metal or bamboo skewer in the shrimp. Look for sugar cane swizzle sticks, thin, square-sided sticks, that make perfect skewers. All you need to do is cut off one end sharply on the diagonal to help ease the skewer through the food.
Brined Turkey
This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that has you smoking it outdoors on a charcoal grill, the other indoors using a stovetop smoker and a conventional oven. But there's no reason you couldn't brine the turkey according to the method below and then roast it to bronzed perfection.
