Cooking in the Heartland is cooking from the heart. A generosity of spirit accompanies the simple, hearty dishes drawn from the diverse ethnic cuisines brought to the Midwestern states. While seasoning and spicing is generally mild, in line withMoreCooking in the Heartland is cooking from the heart.
A generosity of spirit accompanies the simple, hearty dishes drawn from the diverse ethnic cuisines brought to the Midwestern states. While seasoning and spicing is generally mild, in line with Scandinavian traditions, in the past century Mediterranean flavors have joined in the mix. German immigrants brought with them not only the tradition of beer-making, but also sausages and wurst of all shapes and sizes. All this and much, much more shines through in this vast region’s delectable and distinctive grilling traditions.Great Year-Round Grilling in the Midwest celebrates the regional diversity of America’s most cherished outdoor culinary pastime.
Written by a leading food author in a clear, easy-to-follow style, it provides step-by-step hints and techniques in year-round grilling, along with more than 100 recipes and 50 mouthwatering color photographs. Regional recipes are complemented by international specialties, and basic grilling information is also included. In addition to main courses, this indispensable resource will show you the fine art of grilling everything from hors d’oeuvres to pizza.
There are also recipes for regional side dishes and luscious desserts made in the kitchen to further enhance the food coming off the grill.From regional favorites to more global cuisine, just a few of the recipes inside:Beer-Simmered Sausages Grilled Corn and Sausage Salad Kansas City BBQ Sauce Pork Chops with Apple Cream Sauce Rhubarb Chicken Steaks with Maytag Blue Cheese and Red Wine Sauce Walleye Pike with Dilled Tomato and Corn RelishWhitefish with Tarragon Sauce Dilled Salmon Burgers Grilled Corn Soup Middle Eastern Lamb Salad Toasted Cake with Berry Sauce Sunday Dinner” Midwest Smoked Prime Rib of Beef