Sandra Lee is a home, life and style expert and best-selling author. She has 13 books to her credit and is the host of a top-rated television show on the Food Network called Semi-Homemade Cooking.
About the Cookbook
If grilling sounds like a good idea for your summer entertaining, but the thought of putting together a meal from scratch seems overwhelming, it's time to look to Sandra Lee's Semi-Homemade Grilling 2. Packed full of meal ideas, tricks and secrets of the grill, it's a must for the summer season. Whether you are using charcoal, gas or electric, this cookbook has ideas for you. Over 200 pages of recipes and color photos will take you step by step through the process of putting together dishes and meals that look like they belong on the cover of a magazine without having to slave in the kitchen or over the grill.
Sandra Lee's semi-homemade philosophy pervades this book. It combines 70% ready made products with 30% fresh and creative touches to allow anyone to take 100% credit for something that looks and tastes as if it were made completely from scratch.
Each recipe includes a color photograph as well as both indoor and outdoor cooking methods. Preparation and grilling times as well as yield information is all included for your convenience. All of the recipes are organized into the following chapters:
Veggies and Sides
Skewers
Dogs and Sausages
Pork and Lamb
Things to Do with Your Turkey Fryer
Beef
Things with Wings
Swimmers
Best Burgers
Desserts
Parties
To give you an idea about the kind of recipes included in Semi-Homemade Grilling 2, I'm including some recipes from its pages here:
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place each ear on a 12 -inch square piece of aluminum foil.
In a small bowl, blend together the butter, Italian seasoning, and garlic. Spread liberally over ears of corn. Wrap corn with sliced proscuitto. Wrap in foil. Place on hot, oiled grill. Cook for 25 to 30 minutes or until corn is tender, turning frequently. Serve hot.
Indoor Method: Preheat oven to 425 degrees F. Prepare corn, wrapped in foil, as directed. Roast corn in oven for 20 to 25 minutes or until tender. Serve hot.
Instead of being basted with a glaze, ground chicken is mixed with ginger, garlic and clean, citrusy lemongrass to give it a spring-fresh taste. A punch of pimento keeps the sweetness in check. Grill these on wispy lemongrass stalks to make a pretty plate for a luncheon or brunch.
1 pound ground chicken
1 jar (2-ounce) diced pimento, drained, Dromedary
1 tablespoon finely chopped fresh cilantro
1 tablespoon lemongrass blend, Gourmet Garden
2 teaspoons minced ginger, Gourmet Garden
1 teaspoon salt
1 teaspoon curry powder, McCormick
1 teaspoon crushed garlic, Gourmet Garden
8 lemongrass stalks, rinsed
For Lemongrass Curry Dipping Sauce:
1/2 cup sour cream, Knudsen
1 tablespoon lemongrass blend, Gourmet Garden
1 teaspoon curry powder, McCormick
1 teaspoon minced ginger, Gourmet Garden
1 teaspoon lime juice, ReaLime
1/4 teaspoon salt
In a large bowl, combine ground chicken, drained pimento, cilantro, 1 tablespoon lemongrass blend, the 2 teaspoons ginger, the 1 teaspoon salt, 1 teaspoon curry powder, and the crushed garlic. Mix thoroughly. Divide the chicken mixture into 8 equal portions; tightly form each portion into an egg shape over the bulb end of a lemongrass stalk. Set aside.
For Lemongrass Curry Dipping Sauce, in a small bowl, combine sour cream, 1 tablespoon lemongrass blend, 1 teaspoon curry powder, the 1 teaspoon ginger, the lime juice, and the 1/4 teaspoon salt. Cover and chill until ready to serve.
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place skewers on hot, oiled grill. Cook for 12 to 16 minutes or until cooked through, turning frequently. Serve with Lemongrass Curry Dipping Sauce.
Indoor Method: Prepare skewers and Lemongrass Curry Dipping Sauce as directed. Preheat oven to 375 degrees F. Place skewers on a foil-lined baking sheet. Bake in oven for 30 to 35 minutes or until cooked through. Serve as directed.
Soak a cedar grilling plank in water for at least 1 hour. Set up grill for direct cooking over medium-high heat. For Spicy Hoisin Sauce, in a saucepan, combine the 1/2 cup hoisin sauce, the vinegar, soy sauce, chile blend, garlic, and ginger. Bring to a boil; reduce heat. Simmer for 5 minutes.
Season cedar plank by removing plank from the water and placing on hot grill. Cover grill for 3 minutes. Plank may be warped; turn plank every minute until it flattens out. Measure out 1/3 cup of Spicy Hoisin Sauce; brush over fish. Sprinkle with sesame seeds. Place on seasoned plank; cover grill. Cook for 8 to 12 minutes or until fish flakes easily when tested with a fork. Serve tuna hot with remaining Spicy Hoisin Sauce.
Indoor Method: Prepare Spicy Hoisin Sauce and fish as directed. Preheat broiler. Place fish on a foil-lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source about 3 minutes per side or until fish flakes easily when tested with a fork. Serve as directed.
Yields: 4 servings
Preparation Time: 20 minutes
Grilling Time: 8 minutes
Where to Buy
If you are interested in purchasing Semi-Homemade Grilling 2 by Sandra Lee, you can buy it online right now for over 30% off the list price by clicking here. The publisher's list price for the cookbook is $19.95.
