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Published: Tuesday, 6/13/2006

Recipes for creative grilling

The variety of recipes in this season's grilling cookbooks is sure to please the creative cook.

There's something for every taste, from the exotic Grilled Baby Octopus with Coconut Rice and Spit-Roasted Duck in the Culinary Institute of America Grilling (Lebhar-Friedman, $35) to the Martini Marinated Filet Mignon with Sauteed Spinach and Pine Nuts and Grilled Catfish in Weeknight Grilling with the BBQ Queens by Karen Adler and Judith Fertig (Harvard Common Press, $14.95).

The Asian Grill by Corinne Trang (Chronicle, $22.95) includes Sweet Miso-Marinated Fish, Five-Spice Marinated Duck, and Teriyaki Venison.

Raichlen on Ribs by Steven Raichlen (Workman, $12.95) is a collection of 75 recipes from baby back to spare, short to long, pork to beef to lamb. Recipes include Redeye Ribs with Cafe au Lait Barbecue Sauce, Jamaican Jerk Spareribs, and Lone Star Beef Ribs. There's even a recipe for Bison Ribs with Cabernet Sauvignon Barbecue Sauce.

Karen Putman's Championship BBQ Secrets for Real Smoked Food (Robert Rose, $21.95) includes plenty of recipes for brines, rubs, marinades, bastes, and sauces. The author, who is the grand champion of the American Royal BBQ Contest, includes her recipe for Flower of the Flames Rib Rub made with sweet Hungarian paprika and World Championship Ribs.

Dr. BBQ's Barbecue All Year Long! Cookbook by Ray Lampe, a.k.a. Dr. BBQ (St. Martin's Press, $17.95), has a barbecue menu for every occasion from Grilled Rabbit on Groundhog Day to Grilled Porterhouse Steaks on Memorial Day to Grilled Iowa Pork Chops on Labor Day. For a summer camping trip, he recommends Grilled Greek Chicken and Spuds in Foil with Outdoor S'mores.

Speaking of camping, Campfire Cuisine: Gourmet Recipes for the Great Outdoors by Robin Donovan (Quirk, $15.95) has 100 simple recipes for meals cooked at a campsite. Cheesy Biscuits are cooked in a covered skillet. Foiled Baked Yams with Spicy Chili Butter cook in 35 minutes. Start the day with Bananas Foster French Toast.

In Williams-Sonoma Grilling by Rick Rodgers (Free Press, $19.95), Chicken under a Brick uses the Italian method of cooking chicken: the bird is opened flat and then marinated in a piquant lemon garlic mixture. Grilling the chicken under a heavy weight brick exposes the maximum amount of the bird to the heat for a golden, crisp skin and moist flesh. Grilled Roasted Mussels with White Wine & Shallots are cooked in a cast-iron frying pan for a delicate smokiness.

- Kathie Smith

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