EBOOK
About
Griddles (aka planchas and flat-tops) are soaring in popularity, and Project Griddle-from Steven Raichlen, America's bestselling grilling authority-is an essential guide for everyone who owns them.
Prized for their accessibility and versatility-and because they're so much fun to use-griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach that embraces history, geography, and anthropology, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs' shortcuts, and some pitfalls to watch out for. And then there are the recipes-each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods-egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It's Project Smoke for griddles-and don't think of buying one without its guidance.
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com. INTRODUCTION
Ch. 1: BREAKFAST
Bacon Meets Griddle
Prosciutto Bacon
Griddle Feast-Lumberjack Breakfast
Jake's Breakfast Sausage
Dirty Fried Eggs
Bacon and Eggs in a Hole
Jared's Bacon, Egg, and Donut Breakfast Sandwich
Limoncello Pancakes
Very French Toast
Not Your Usual Hash Browns
Ch. 2: TAPAS
Bacon-Grilled Dates
Tapas Bar Mushrooms with Garlic Parsley Lemon Butter
Manchego Cheese Crisps
Griddled Figs and Halloumi Cheese
Fire Crackers (Griddled Saltines with Hot Paprika and Goat Cheese-Filled Piquillo Peppers)
A New Patatas Bravas
Tapas Bar Shrimp (Grilled Shrimp with Shishito Peppers)
Griddle Feast-a Tapas Cocktail Party
Ch. 3: SANDWICHES
BLT and Company
Grilled Cheese and Then Some
A New Croque Monsieur
The Midnighter (Cuban Ham, Cheese, Pork, and Pickle Sandwich)
Muffuletta New Orleans Cold Cut Sandwich
Cheesesteaks North and South
Polpetti Po' Boy (The Smashed Meatball Sub)
Chopped Cheese
Griddle Feast-A Diner Lunch
Ch. 4: BURGERS AND SAUSAGES
Smash Burgers with Raichlen's Special Sauce
Burgers au Poivre
Kalbi Burgers (in the Style of Korean Beef Ribs)
Lamb Burger "Hoagie"
Zuzu's Beef, Lamb, and Pine Nut Sliders with Yogurt and Tahini
Musa's Adena Kebab (Chili-Laced Lamb "Sliders")
Vietnamese Pork Meatballs (Bun Cha)
"Hot" Dog, Really (Griddled with Jalapeños and Pepper Jack Cheese)
Griddle Feast-A Tailgate Party
Ch. 5: FLATBREADS AND TORTILLA DISHES
Smoked Paprika Garlic Bread
Jalapeño Cheddar Arepas
Piadina (Italian Mortadella "Quesadilla")
Almost Khachapuri (Georgian-Style Egg and Cheese Tort
Prized for their accessibility and versatility-and because they're so much fun to use-griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach that embraces history, geography, and anthropology, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs' shortcuts, and some pitfalls to watch out for. And then there are the recipes-each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods-egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It's Project Smoke for griddles-and don't think of buying one without its guidance.
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com. INTRODUCTION
Ch. 1: BREAKFAST
Bacon Meets Griddle
Prosciutto Bacon
Griddle Feast-Lumberjack Breakfast
Jake's Breakfast Sausage
Dirty Fried Eggs
Bacon and Eggs in a Hole
Jared's Bacon, Egg, and Donut Breakfast Sandwich
Limoncello Pancakes
Very French Toast
Not Your Usual Hash Browns
Ch. 2: TAPAS
Bacon-Grilled Dates
Tapas Bar Mushrooms with Garlic Parsley Lemon Butter
Manchego Cheese Crisps
Griddled Figs and Halloumi Cheese
Fire Crackers (Griddled Saltines with Hot Paprika and Goat Cheese-Filled Piquillo Peppers)
A New Patatas Bravas
Tapas Bar Shrimp (Grilled Shrimp with Shishito Peppers)
Griddle Feast-a Tapas Cocktail Party
Ch. 3: SANDWICHES
BLT and Company
Grilled Cheese and Then Some
A New Croque Monsieur
The Midnighter (Cuban Ham, Cheese, Pork, and Pickle Sandwich)
Muffuletta New Orleans Cold Cut Sandwich
Cheesesteaks North and South
Polpetti Po' Boy (The Smashed Meatball Sub)
Chopped Cheese
Griddle Feast-A Diner Lunch
Ch. 4: BURGERS AND SAUSAGES
Smash Burgers with Raichlen's Special Sauce
Burgers au Poivre
Kalbi Burgers (in the Style of Korean Beef Ribs)
Lamb Burger "Hoagie"
Zuzu's Beef, Lamb, and Pine Nut Sliders with Yogurt and Tahini
Musa's Adena Kebab (Chili-Laced Lamb "Sliders")
Vietnamese Pork Meatballs (Bun Cha)
"Hot" Dog, Really (Griddled with Jalapeños and Pepper Jack Cheese)
Griddle Feast-A Tailgate Party
Ch. 5: FLATBREADS AND TORTILLA DISHES
Smoked Paprika Garlic Bread
Jalapeño Cheddar Arepas
Piadina (Italian Mortadella "Quesadilla")
Almost Khachapuri (Georgian-Style Egg and Cheese Tort