GROOVY ICE POP MOLDS
Tovolo Green Groovy Ice Pop Molds, Set of 6
* Fill with your favorite pop or juice and freeze to make custom popsicles
* Set of six pop molds completely reusable
* Create a set of treats in assorted flavors
* Terrific for birthday parties or a day in the sun
* Dishwasher safe
Price: $18.34 & eligible for FREE Super Saver Shipping on orders over $25.
BBQ USA: 425 FIERY RECIPES FROM ALL ACROSS AMERICA
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.
In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin’ or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There’s grill-crazy California, where everything gets fired up – dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It’s a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).
He uncovers the secrets to grilled pizza at Al Forno in Providence, Rhode Island. Reveals how to make the legendary Cornell Chicken from upstate New York. Steps two centuries back to the traditional babecued mutton of Owensboro, Kentucky, and then right up to the present—showing us, for example, how to grill bool kogi, the sweet soy and sesame marinated shell steaks patrons cook over in-table braziers in Los Angeles’s Koreatown.
About the Author
Steven Raichlen is the author of The Barbecue! Bible and How to Grill, which are winners of IACP/Julia Child Cookbook Awards, and other books in the Barbecue! Bible series, as well as the IACP/Julia Child Award-winning Miami Spice. He is also the star and creator of Barbecue University at the Greenbriar, the forthcoming nationally televised PBS cooking show. Like 54 percent of Americans, he grills all year long, in his case in Coconut Grove, Florida, and Martha’s Vineyard, Massachusetts.
Product Details
* Paperback: 784 pages
* Publisher: Workman Publishing Company (April 22, 2003)
* Language: English
* ISBN-10: 0761120157
BBQ USA: 425 Fiery Recipes from All Across America
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PLANET BARBECUE!: 309 RECIPES, 60 COUNTRIES
The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.
Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, “Everything tastes better grilled.”
In addition to the recipes the book showcases inventive ways to use the grill: Australia’s Lamb on a Shovel, Bogota’s Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.
About the Author
Steven Raichlen is America’s “master griller” (Esquire). In addition to his bestselling, award-winning cookbooks, including The Barbecue Bible, How to Grill, and BBQ USA, articles by him appear regularly in Food & Wine, Bon Appetit, and other magazines and newspapers. He was host of PBS’s popular series Barbecue University and Primal Grill. Bon Appetit named him Cooking Teacher of the Year (2003). He has won 5 James Beard Awards, including two for his High-Flavor, Low-Fat series on which this book is based. He lives and grills in Coconut Grove, Florida and on Martha’s Vineyard, Massachusetts.
Planet Barbecue!: 309 Recipes, 60 Countries
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CHEF’S CHOICE 835 PIZZELLLE PRO EXPRESS BAKE
Chef’s Choice 835 Pizzelle Pro Express Bake
* Bakes three 3-inch pizzelle at once in 45-60 seconds, recovers heat instantly
* Nonstick plates; overflow channel for excess batter
* 9 inches wide, 3-1/4 inches high, 10 inches deep; stores upright; cord wraps
* Electronic controls: “heating-up” and “ready” lights, dial for choosing color
* Pizzelle and cannoli recipes, batter spoon, wooden cannoli-dowl included”
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“The Chef’s Choice Pizzelle Pro Express Bake is fast, and very easy to use and clean. The measuring spoon and ready light take the guess work out of making perfect three cookies at a time. The thickness of each cookie is consistent, because of the fastener clip. I have used two other manufacturer pizzelle grills and found the Chef’s Choice is far superior and reasonably priced.” — by M. Therese Curtin (Littleton, MA USA)
COOL MOLDS
Cool Cones by Jokaris
* Easy to use
* Kid friendly
* Serve and store ice cream
* Lids double as stands
* Available in 4, 6, or 8 molds
Price: $11.60 & eligible for FREE Super Saver Shipping on orders over $25.
ICE CREAM BAR MOLDS
WHAT… Cold Molds™ pop molds
WHO… The Cold Molds™ line of flexible, siliconized rubber molds was originally developed by Russ L’Hommedieu, owner of “Pirate’s Cove Ice Cream”, in Southold, NY. Russ sold the Cold Molds™ company to Steve Reppucci, of Mad Maggie’s Ice Cream. Cold Molds™ now has the space to grow, along with a new owner who’s a fervent fan of the Cold Molds™ products, and ready to help other ice cream shop owners learn how the Cold Molds™ products can help them make their stores more profitable.
WHY…
* The large opening on the surface of these molds makes it easy to pour thick, creamy mixtures.
* Cold Molds™ are manufactured using pure silicon rubber, and are specially designed to freeze “soft” so that removing frozen cakes or popsicles are exceptionally easy!
* Cold Molds™ are practically indestructible. As long as you don’t cut or puncture them, you will find that they last forever. Long after you’ve tossed away those old metal molds that will dent, tarnish, break, etc, your Cold Molds™ will still look like new.
WHERE… a href=”http://www.coldmolds.com”>www.coldmolds.com
RAW ORGANIC COCONUT OIL
WHAT… LoveRawFoods™ Raw Organic Centrifuged Coconut Oil
WHO… Blue Mountain Organics is a mission-focused company, founded to demonstrate the holistic and symbiotic relationship between people, food, and environment and between worker and business. They accomplish these goals by bringing the most deliciously raw and pure organic products sourced from the most fair and conscious providers. They commit to working towards a more harmonious and sustainable world.
WHY…
* LoveRawFoods™ extra virgin coconut oil comes directly from certified organic coconuts in India, using a low heat process called centrifuge extraction, allowing maximum retention of nutrients and live enzymes.
* This method of extraction is considered one of the purest of all methods of oil extraction.
* Unrefined coconut oil consists of approximately 50% of a medium chain fatty acid called lauric acid.
* A variety of health benefits, including anti-viral and antimicrobial properties, have been attributed to unrefined coconut oil high lauric acid content. The only other naturally occurring source higher in lauric acid is breast milk.
* Raw, Vegan, Superfoods
* No Preservatives, Non-GMO
* Made to order in small batches and in a peanut-free facility
* Certified Kosher by Earth Kosher
* Certified Organic by Stellar Certification Services
WHERE… www.bluemountainorganics.com
BLUE STAR DUAL FREEZE POP MOLDS
Blue Star Dual Freeze Pop Molds by Tovolo
* Clever handles catch drips as you eat; no more pop slop
* Insulated plastic sleeves keep your pops colder, longer outside the freezer
* Base keeps pop molds secure from tips and spills in the freezer
* Bases snap together to create sets of six or more; mix or match Stars and Rockets
* Set of 3
Price: $12.63 & eligible for FREE Super Saver Shipping on orders over $25.
RED ROCKET DUAL FREEZE POP MOLDS
Red Rocket Dual Freeze Pop Molds by Tovolo
* Clever handles catch drips as you eat; no more pop slop
* Insulated plastic sleeves keep your pops colder, longer outside the freezer
* Base keeps pop molds secure from tips and spills in the freezer
* Bases snap together to create sets of six or more; mix or match Stars and Rockets
* Set of 3
Price: $12.63 & eligible for FREE Super Saver Shipping on orders over $25.
LEKUE SILICONE ICE CUBE TRAY
Lekue Silicone Ice Cube Tray, Heart
* FDA approved recyclable flexible rubber
* Retains shape, unbreakable
* Easy individual pop-out
* Do not use in dishwasher or oven, do not expose to direct heat
* The coolest shapes in your drink – try adding food coloring to the water for great party cubes
Price: $5.00 & eligible for FREE Super Saver Shipping on orders over $25.