Home Cooking By Ingredient • 200 barbecue recipes by Louise Pickford

200 barbecue recipes by Louise Pickford

By Louise Pickford

Creation; flavor tempters; together with: Scallops & chorizo kebabs, Yakatori poultry skewers, chook & jalapeno quesadilla, Marinated goat cheese with herb-grilled tortilla, For vegetarians; together with: Charred chilli pumpkin wedges, Grilled corn with lime & chilli salt rub, Barbecued candy potatoes with mustard butter, Chickpea & tofu veggie burgers, Steaks & ribs; together with: Rib eye with chimichurri sauce,T-bone with garlic & parsley butter, Beer & paprika bird, Rum & maple-glazed beef stomach, red meat steaks with fennel rub, Rosemary-rubbed lamb cutlets, Lamb with tahini yogurt sauce, Fish & seafood; together with: Clam parcels with coconut, Scallops with papaya salsa, Chargrilled calamari with chilli jam, Grilled lobster tails with fennel, Salmon with lemon & olive salad, Jerk tuna with mango salsa, Prawns with garlic aioli, Burgers, sizzling canine & kebabs; together with: All American burger, vintage cheeseburger, chook burger with onion jam,Tuna burger with guacamole, Lamb burger with grilled mushrooms & rosemary aioli, Cornbread aubergine burgers with tomato, mozzarella & pesto, Prosciutto-wrapped Italian scorching canine with salsa rossa, Salads, sauces & marinades; together with: Seared pork salad with creamy mustard dressing, Tuna tataki with sesame dressing, Smoked garlic Caesar salad, Grilled vegetable salad with goat cheese dressing, combined leaf salad with pine nut dressing, Lemon, lime, chilli & thyme oil, Moroccan spice paste, fish fry sauce, candy treats; together with: Barbecued bananas with maple ice cream, Grilled pineapple with lime granita, Seared mango with strawberry sorbet, Fruit parcels with caramel sauce

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Example text

And this posed a not insignifi cant problem from the moment that this particular food became for centuries the object of a particular upper-class desire because of its symbolic character, even before it acquired gastronomic appeal. We would do well to linger a bit on this aspect of the subject, which raises the question of how gastronomy is related to nutrition and adds new elements for consideration in our inquiry. The contiguity of nutritional science and gastronomic practice in medieval and modern culture, at least until the seventeenth century, has been amply demonstrated in the pioneering studies of Jean-Louis Flandrin, which opened extremely fertile avenues of research.

During these same decades, the Gonzaga dukes of Mantua gain much appreciation for their custom of sending boxes of precious fruit to their aristocratic friends. Particular prestige is attached to the “precoce di Moglia,” a type of pear that ripens early and was developed in the Gonzaga gardens. The “fine,” socially elevated image of the pear can take on erotic connotations when the exchange of gifts takes place not between lords but between lovers. ” The sensuality of the fruit is here related to its contact with the mouth of the lady, who mischievously bit into it before sending it to her lover.

Recipes in those texts demonstrate the culture of the elite classes, but to our surprise, they seem to be infused with flavors and seasonings borrowed from peasant fare. ” And that is the point: the appearance of “lowly food” on upper-class tables was achieved with much caution and shrewdness, geared to bridging the distance between image and reality, between an ideology of difference—with which the entire culture of the period was imbued—and familiarization with the intermixing of culinary usages, as confirmed by the cookbooks.

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