Steven Raichlen

A cook explores the global appeal of the classic meat-and-potatoes combination.
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Yogurt-Cucumber Sauce
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Steven Raichlen's favorite way to prepare veal chops—a sumptuous cut of meat—involves searing them on the grill and topping them with a fresh tomato-basil salsa, a recipe from the Côte d'Azur. Oak is the best wood for grilling these chops. It is readily available, burns hot and imparts a lovely flavor.Plus: More Grilling Recipes and Tips
Whole Jerked Red Snapper
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"Although many pair Jamaica's fiery jerk seasoning with chicken and pork, I love it with fish, especially whole red snapper" says Steven Raichlen.Plus: More Grilling Recipes and Tips
White BBQ Sauce
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This easy mayonnaise-based white bbq sauce is ready in minutes, and pairs perfectly with grilled or smoked chicken, chicken wings, and more. Plus: More Grilling Recipes and Tips
Vegetable Mixed Grill
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Steven Raichlen's travels on the barbecue trail have taken him to some pretty remarkable restaurants, but none has been as unabashedly theatrical as Tokyo's Inakaya. The moment you enter, a waiter in a blue robe announces your arrival; his colleagues repeat the announcement in voices that could rouse the dead. You take your seat amid more shouting ("the customer is sitting down"; "The customer is ordering") at a U-shaped bar facing a large display of meat, seafood and vegetables. You point to the ingredients that strike your fancy and the robabta-yaki begins. This style of simple heart cooking takes its name from the Japanese words ro (the hearth around which peasants once gathered for warmth and cooking) and yaki (grilled).The most remarkable aspect of robata-yaki is the utter simplicity of the preparation: most of the fare is seasoned solely with salt and sesame oil, so each ingredient tastes like itself, only more so. This mixed grill of vegetables has many virtues, not the least of which is that it's the best way Raichlen has found to cook okra. Satisfying Vegetarian Recipes
Tuscan-Style Veal Chops
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"Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," Steven Raichlen says. "At Peter Luger Steakhouse, in Brooklyn, steaks get finished with a pat of butter; other places use beef tallow." In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these. More Veal Recipes
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Turkish pit masters devised an ingenious "divide and conquer" approach to shish kebabs: They grill the meat and vegetables separately to allow foods with different cooking times to reach the perfect degree of doneness.Plus: More Grilling Recipes and Tips
Tortilla Española
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The traditional way to make Tortilla Española is to deep-fry the potatoes and pan-fry the tortilla. Steven Raichlen prefers to boil the potatoes and finish the tortilla in the oven, a procedure that makes less of a mess and also reduces the overall fat. Tortilla Española can be served warm or at room temperature. More Delicious Side Dishes
Tuscan-Style Veal Chops
Rating: Unrated
5
"Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," Steven Raichlen says. "At Peter Luger Steakhouse, in Brooklyn, steaks get finished with a pat of butter; other places use beef tallow." In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these. More Veal Recipes
Turkish pit masters devised an ingenious "divide and conquer" approach to shish kebabs: They grill the meat and vegetables separately to allow foods with different cooking times to reach the perfect degree of doneness.Plus: More Grilling Recipes and Tips
Tortilla Española
Rating: Unrated
1
The traditional way to make Tortilla Española is to deep-fry the potatoes and pan-fry the tortilla. Steven Raichlen prefers to boil the potatoes and finish the tortilla in the oven, a procedure that makes less of a mess and also reduces the overall fat. Tortilla Española can be served warm or at room temperature. More Delicious Side Dishes
These offbeat tuna burgers were loosely inspired by a Thai fried white fish patty called tod man pla. The Thai cucumber salad stands in for pickles. Use sushi-quality tuna so you can serve the burgers medium rare. Slideshow:  All-Time Favorite Burgers 
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Tandoori Leg of Lamb
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The tandoor oven is India's version of a grill. Here, Steven Raichlen follows the traditional method of tandoori marinating—a wash of lemon juice followed by a long bath in a yogurt-based marinade—using a tender, succulent leg of lamb. After grilling the lamb, Raichlen says, make sure it rests for at least 15 minutes before carving. More Amazing Lamb Recipes
This recipe comes from the most unlikely source, a Rio de Janeiro meat emporium called Porcao (Big Pig). Like most churrascarias (barbecue restaurants), Porcao specializes in an astonishing assortment of grilled meats served on long spits and carved at the table. Conspicuous consumption is the name of the game: the waiters keep bringing food until you ask them to stop.The following kebabs caught Steven Raichlen's eye precisely because they weren't made with meat. At Porcao they're made with a sweet, mild freshwater fish. The closest equivalent in North America would be halibut, which isn't always readily available, so Raichlen usually uses swordfish.Coconut milk is a traditional ingredient in Brazilian cooking. Its high fat content keeps the fish moist and flavorful. Be sure to use unsweetened coconut milk, which is available at Asian groceries and most supermarkets. Healthy Grilling Recipes
Steak Frites
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People throughout France sit down regularly to a meal of deceptive simplicity and universal appeal: steak and french fries. It may seem like the world's easiest dish (after all, it requires only two main ingredients), but the steak must be meaty and juicy, the potatoes buttery and crisp, and both must arrive at the table piping hot. Here's an uptown version of this French bistro classic, featuring Steven Raichlen's favorite cut of beef for steaks—rib eye—anointed with a dollop of creamy Roquefort butter. The French would most likely pan-fry the steaks, but Raichlen prefers the flavor that comes with grilling. The frites get their meltingly soft interior and crisp crust from a two-step frying process: the first at a lower temperature to cook them through, the second at a higher heat to crisp them. Plus: More Grilling Recipes and Tips
Spiced Lamb Steaks
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This dish bridges two continents: Africa and Europe. Lamb is the preferred meat for grilling in North Africa—served sizzling off the fire at outdoor stalls and casual restaurants. The seasoning here is a Tunisian spice mix called tabil. Steven Raichlen thinks you'll find the nutty flavor of the toasted caraway and the sting of the hot pepper flakes unique among rubs for meat. Serve with Chickpea "Fries", which are actually strips of chickpea flour dough cut to look like french fries. More Amazing Lamb Recipes
These succulent burgers were inspired by Carolina pulled pork (shredded slow-cooked pork shoulder). Instead of crisp bits of roasted pork skin, the ground pork gets mixed with browned bacon bits for a smoky flavor. In the tradition of South Carolina, the topping is a honey-mustard sauce. All-Time Favorite Burgers
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"Many cooks debate whether it's better to grill corn with the husks on or off. I'm of the husk-off school. Exposing the kernels to the fire gives corn a richer, smokier flavor, plus the pulled-back husks provide great no-mess handles," says Steven Raichlen.Plus: More Vegetable Recipes and Tips
"Every year I come up with one preparation that's embarrassingly simple but incredibly versatile," grilling guru Steve Raichlen says. This go-to recipe is a glaze made from maple syrup, soy sauce and Asian sesame oil, which adds a trifecta of sweet, salty and nutty flavors to all sorts of grilled meats and fish. More Salmon Recipes
This marinade owes its firepower to chipotle chiles, which are smoked jalapeños. Use canned chipotles in adobo, so you can add some of the sauce from the can to the mixture. This marinade also goes well with chicken and pork.Plus: More Grilling Recipes and Tips
Pork Tenderloin Fajitas
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Fajitas have been a Texas tradition since 1973, when Mexican-born restaurateur Ninfa Laurenzo put them on the menu of her Houston restaurant, Ninfa's. Originally, fajitas were grilled skirt steak, but they've been made with everything from lobster to Portobellos. This recipe calls for succulent pork tenderloin marinated in lime juice and spices and dressed with chipotle salsa and pico de gallo. Healthy Grilling Recipes
Cooking pizza on the grill takes just a few minutes. Have all of your toppings assembled before you begin to grill the crusts. Unless your grill is enormous, you'll only be able to cook one pizza at a time.Plus: More Grilling Recipes and Tips