Here are five cookbooks we recommend for grillers:

“Grilling” By The Culinary Institute of America (Lebhar-Friedman Books, $35): With 100 full-color illustrations and helpful step-by-step instructions, this is one of the better guides. From Baja-Style Fish Tacos to Beer Can Chicken, this collection is both delightful and fun. It suggests that great grilling depends on three basic elements, namely wonderful wood, the right equipment and good technique. This book will help almost any cook develop better technique.

“The Sonoran Grill” By Mad Coyote Joe (Northland Press, $16.95): Written by the host of the popular “The Sonoran Grill,” show on Phoenix’s KNXV-TV, this book promises to turn novice chefs into grilling experts. Its 130-plus recipes include such regional favorites as Grilled Corn on the Cob with Lime and Chile, Salsa de la Casa and Habanero Pork Tenderloin.

“Weekend Grilling with the BBQ Queens” by Karen Adler and Judith Fertig (Harvard Common Press, $14.95): Kansas City, Mo., cooks Adler and Fertig have written more than 20 cookbooks. This is one of their most popular. With 100 easy-to-make, versatile, delicious recipes, this book promises to serve up a tasty meal in 45 minutes or less. Some of the better dishes include Wood-Grilled Shrimp Quesadillas, Stir-Grilled Spaghetti with Meat Sauce and a Kiss of Smoke, and Tandoori Turkey.

“The Better Homes and Gardens New Grilling Cookbook” Edited by Kristi M. Fuller (Meredith Press, $29.95): This spiral-bound, easy-to-use collection features 500-plus recipes, a complete guide to grilling, tips and techniques, nutrition facts and equipment suggestions. Smokey Gazpacho, Herb-Grilled Tomatoes and Beer-Marinated Peppered Steaks are personal favorites included in this book.

“Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut” By Aliza Green (Quirk Books, $14.95): This nifty little book should be in every American kitchen. It is an essential resource with more than 200 full-color illustrations of cuts of beef, veal, lamp, game and poultry and at least 100 recipes. Armed with this informative guide, you’ll never be mystified at the butcher’s ever again.

Source: “Better Homes and Gardens New Grilling Book” Source: “Weekend Grilling with the BBQ Queens” Source: “The Sonoran Grill” Source: “The Culinary Institute of America Grilling” Source: “The Sonoran Grill”

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Watermelon and Jicama Salsa

3 cups chopped seeded watermelon

1 1/2 cups thinly sliced, peeled jicama

1 fresh jalapeño pepper, seeded and finely chopped

2 tablespoons chopped green onion

1 tablespoon snipped fresh cilantro or mint

1 pounds seasoned rice vinegar

1/4 to 1/2 teaspoon ground red pepper (optional)

In a medium bowl stir together the watermelon, jicama, jalapeño, green onion, cilantro or mint, vinegar and red pepper.

Cover and chill for up to 2 hours. Serve with grilled chicken, fish or pork. Makes about 5 cups.

Grilled Chicken Wings and Spuds – Southwest Style

2 pounds chicken wings

1 1/2 cups Italian dressing

1/2 cups chopped fresh Italian parsley or cilantro

Zest and juice of 1 lemon (or lime instead)

1/2 teaspoon red pepper flakes

4 medium-size baking potatoes

1 cup mesquite wood chips

Place wings in a large zipper-top plastic bag.

In a 2-cup measuring cup, combine the dressing, parley, zest and juice and red pepper flakes. Pour 1 cup of the marinade into the bag of chicken. Reserve the rest for the potatoes. Seal the bag and toss to coat. Marinade the chicken for about 15 minutes

Slice each potato into 8 wedges and place in a large zipper bag and marinade for about 15 minutes.

Prepare hot fire in grill. Grill chicken wings on one side of grill and the potato wedges on the other. Turn both several times while cooking. Grill for about 20 minutes. Serve and enjoy.

Summer Bruschetta

3 cups diced fresh plum tomatoes

1 loosely packed cup fresh basil, finely chopped

3 or 4 cloves garlic, run through a garlic press

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil

1 teaspoon balsamic vinegar

Mix ingredients together well, let stand for 1/2 hour and serve. Perfect with fresh grill-roasted baguettes. Makes 3 1/2 cups.

Beer Can Chicken

2 fryer chickens, about 4 pounds each

4 teaspoons salt

2 teaspoons ground pepper

2 12-ounce cans lager or pilsner-style beer

10 tablespoons lemon juice

1/4 cup barbeque sauce

Preheat grill to medium high.

Blot the chickens dry and season with 2 teaspoons of the salt and 1 teaspoon of the pepper. Pour the beer in a bowl, add lemon juice, barbeque sauce and remaining salt and pepper. Set beer cans on grill over direct heat and carefully lower each of the chickens onto them. Position legs so that they are balanced, then mop the chickens with the sauce every 15 minutes and continue cooking until golden, probably about 60 minutes. Just to play safe, use a meat thermometer.

Grilled Corn on the Cob with Lime and Chile

Boil corn until tender, about 6 minutes. Coat with butter, grill over medium heat, allowing grill marks. Remove from heat, squeeze lime over corn and sprinkle with paprika and salt to taste. This is an old Mexican treat that is easy to prepare and delicious.

This entry was posted on Wednesday, May 17th, 2006 at 12:00 am and is filed under Taste. Tags for this post: Larry Cox, Recipes, Taste-Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.