Rao's On the Grill
Perfectly Simple Italian Recipes from My Family to Yours
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3.3 • 3 Ratings
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- $11.99
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- $11.99
Publisher Description
World renowned Rao's restaurant now takes on barbecuing with a new cookbook that gets you out of the kitchen and onto the patio
The Pellegrino family knows what America wants to eat—and in Rao's On The Grill son Frank, Jr. reveals their family's summer entertaining secrets. This simple, fresh, happy cookbook features both new ideas for home chefs and great, abundant recipes for the food that the Pellegrinos make for
themselves and their friends at home. Whether you have a simple kettle grill or a brand-new state-of-the-art outdoor kitchen, Rao's On The Grill will turn you on to new ways of using an ancient cooking method and will delight you with eighty new foolproof dishes to try. In Rao's On The Grill, you'll
learn to:
• cook pizza on the grill
• create flavor-boosting marinades, sauces and rubs for
meat and sides
• grill vegetables to peak tenderness and char
• turn to pasta salads with grilled accents
• transform summer staples, such as seafood and corn, into
magic meals
• use your indoor cooking equipment on the grill
• keep meat juicy
• prepare the perfect I talian burger
• make your winter favorites, like Lemon Chicken and Steak
Pizzaiola, outdoors
• use your grill for dessert!
PUBLISHERS WEEKLY
Frank Jr. represents the fourth generation of the Pellegrino family and oversees the Las Vegas outpost of Rao's, his family's famous East Harlem bastion of red sauce and lemon chicken. As far from home as this old neighborhood Italian eatery might be at its Caesar's Palace location, this offering of recipes for backyard barbecuing seems even further afield. Yet here are many of their signature dishes, transformed by what Pellegrino calls, in not the best choice of words, the "kiss of the grill." Most of the seafood and pasta entrees employ a skillet or roasting pan placed on the grate, with the grill cover down, to absorb some smoky flavor. These include lobster fra diavolo and spaghetti with crab and heirloom tomato. Seven different pizza recipes utilize a 14-in. perforated pizza pan to ensure a crust that is crunchy but not burned to a crisp. With the meats and poultry, though, fire finally has its say. The direct flames create golden brown skin on grilled chicken wings, sear a veal paillard chop, and ready a rib-eye for its sauce of Dijon, garlic, and sage. Aluminum foil is the lynch pin of a decadent dessert: bisect a banana, fill it with crumbled pieces of candy bar, wrap in foil and grill for 5 minutes. Top the result with ice cream and you have a candy bar banana split.
