Monday, June 8, 2009

Dueling Editions II

The other magazine bragged "The BBQ Edition!" I can always get my mouth around barbecue, so I began reading with full attention.

This was good but I made it with shrimp instead of pork ribs.

1/4 cup fresh ginger, peeled and chopped (used powdered and only 2 T at that)
6 garlic cloves, chopped (used 3, not that many shrimp)
1 T sugar (used 1/2 T)
pinch f sea salt
1 T black pepper
2 T honey (just glugged it in; didn't measure it)
2 T soy sauce (was out of soy; used teriyaki)
OPTIONAL: 2 T nuoc nam (Thai fish sauce)

Put the ginger, garlic, sugar salt and papper into a blender and puree. Smear it over the shrimp, let them sit a minute and then grill them.

I can't image what the editors were smoking, but they went wild over barbecued hot dogs. They created six recipes (Brie and sliced pears, anyone?) and then the madness (or a whisky front) moved in and they didn't stop until they had 80 different ways to do it.

A few of the more acceptable ones - LA-Mexican - bacon and jalapenos; the Reuben - sauerkraut, melted Swiss and Russian dressing.

Some that made me ask: Why bother with the hot dog and bun? Such as: Creole - fried green tomatoes and remoulade sauce. Buffalo - wing sauce, carrot and celery matchsticks and blue cheese dressing. Genoese - pesto and toasted pine nuts. Russian salad - boiled potatoes mixed with mayo, pickles, capers, hard-boiled eggs and peas.

Premature heat stroke? "Funny" kitchen fumes? Your guess is as good as mine... You can read both magazines at Saveur. com and Bon

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