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New: a food bookazine

Posted by Sheryl Julian  June 29, 2009 03:55 PM

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The new "Good Housekeeping Grilling for Every Day" is a bookazine, which I think means that it's more than a magazine but less than a book. The soft cover publication, launched this week, costs $9.99. There are other bookazines on the market, but this is the first food-related one I've seen.

Here's a sample of one of the 137 recipes, all designed for a Fourth of July barbecue.

Shrimp and pineapple with basil and greens
Serves 6

3 to 4 limes
3 tablespoons olive oil
1 1/2 cups loosely packed fresh basil leaves
Salt and pepper, to taste
1 1/2 pounds large shrimp, shelled and deveined
1 pineapple (3 pounds)
12 corn tortillas
Olive oil (for sprinkling)
6 ounces mesclun or other baby greens
2 heads Belgian endive, thickly sliced

1. Prepare outdoor charcoal or gas grill for medium heat.
2. Grate enough of the limes to make 1/2 teaspoon grated rind. Juice them to get 1/4 cup juice.
3. In blender, combine the lime rind and juice, olive oil, 1/2 cup basil leaves, and a generous punch each of salt and pepper. Blend until pureed.
4. Transfer 2 tablespoons of the basil mixture to a medium bowl. Add shrimp and toss well.
5. Cut off crown and stem ends from pineapple. Stand pineapple upright and slice off rind and eyes. Cut pineapple lengthwise into 8 wedges. Cut off core from each wedge. Place pineapple wedges on hot grill rack and cook about 10 minutes or until lightly charred and tender, turning once.
6. Place shrimp in a grill basket or on a small grill rack and transfer to grill. Cook 5 to 8 minutes or until opaque throughout, turning once. Transfer shrimp to large bowl. Transfer pineapple to cutting board and cut into 1/2-inch chunks.
7. Sprinkle tortillas with oil. Grill 4 to 5 minutes or until toasted, turning over once.
8. Add greens, endive, pineapple, remaining basil, and remaining dressing to the shrimp. Toss well.
9. Place 2 tortillas on each of 6 plates; top with shrimp and pinenapple salad. Adapted from "Good Housekeeping Grilling for Every Day"

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
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