First Comprehensive Guide, The Flippin’ Awesome Backyard Griddle Cookbook, to the Best Selling Outdoor Griddle
The Flippin’ Awesome Backyard Griddle Cookbook is the first comprehensive guide to the best-selling griddle that’s revolutionizing outdoor cooking.
“Cooking on a flat-top griddle is fun. This book will show you a bunch of tips, techniques, and equipment the professionals use so you can easily recreate restaurant-quality experiences in your own backyard. I challenge you to think beyond pancakes, bacon, and hashbrowns, and consider cooking things like chicken Parmesan, scallops with asparagus tips, and crunchy ramen noodles and veggie stir-fries.”
-Paul Sidoriak, author of The Flippin’ Awesome Backyard Griddle Cookbook
Nothing says “summer” like cooking outdoors. The simple combination of fire and food is a definite way to create some wonderful memories, especially when that food is shared with people you love. And what better way to impress family and friends than by mastering the same equipment used in professional kitchens? With a backyard griddle, you’ve got the ultimate tool for turning out diner-style favorites all in one place.
The Flippin’ Awesome Backyard Griddle Cookbook is the first cookbook written specifically for griddle grill masters to helps home cooks get the most out of their equipment. Featuring 50 delicious recipes, from diner classics like flapjacks and smashed burgers to hibachi favorites like yakitori, as well as innovative treats like jalapeno bacon-wrapped corn on the cob, The Flippin’ Awesome Backyard Griddle Cookbook goes beyond the basics for bold flavors and exciting dishes that are sure to satisfy. With full-color images for every recipe, simple step-by-step instructions, and lay-flat binding, Flippin’ Awesome is the indispensable guide to rockin’ the grill all summer long!
Paul Sidoriak is a lifelong outdoor cooking enthusiast and a Kansas City Barbecue Society certified barbecue judge. Paul has been cooking on a griddle grill on and off for almost thirty years, and loves creating new recipes. Follow along with what Paul is cooking on Instagram and Twitter @GrillingMontana.
The Flippin’ Awesome Backyard Griddle Cookbook is the first comprehensive guide to the best-selling griddle that’s revolutionizing outdoor cooking is available this June wherever books are sold.
Title: The Flippin’ Awesome Backyard Griddle Cookbook: Tasty Recipes, Pro Tips and Bold Ideas for Outdoor Flat Top Grillin’
Author: Paul Sidoriak
Publisher: Ulysses Press
BACON JALAPENO–WRAPPED CORN
This dish makes a perfect accompanying act to almost any recipe, but it could star as a lunch all by itself. The sweetness of the corn works great with the saltiness of the bacon, and the punch of heat from the jalapenos is tempered by the cream cheese. I have been cutting corn off of the cob since an orthodontist recommended I do so, but however you enjoy it, I am sure you will find it as ear-resistible as I do. This recipe is from The Flippin’ Awesome Backyard Griddle Cookbook is the first comprehensive guide to the best-selling griddle that’s revolutionizing outdoor cooking.
2 ears corn, shucked
½ cup cream cheese, softened
1 tablespoon smoked paprika
½ cup finely diced seeded jalapeno
6 strips thin-cut bacon
1. Smear the corn with cream cheese. This allows the jalapenos to adhere better. Dust each of the ears of corn with paprika directly onto the cream cheese.
2. Sprinkle the diced jalapenos on a cutting board or flat surface, and then roll the corn through the jalapenos, picking up as many bits of pepper as you can.
3. Start with a strip of bacon at the stalk end and wrap it around the corn. If you give the bacon a bit of a stretch, it often makes a smoother layer and adheres more tightly. Overlap the strips of bacon and wrap until the entire ear of corn is covered. Take care to wrap the bacon tightly so the cream cheese is less likely to leak out.
4. Preheat the griddle to a target temperature of about 300°F.
5. Place bacon-wrapped corn directly on the griddle and cover. Rotate the corn a quarter turn every 2 to 3 minutes. The goal is to both render the bacon and allow the corn to completely cook through.
5. The corn should be done in 15 to 18 minutes, but the slower you render the bacon, the more flavorful the corn becomes.
CHORIZO BREAKFAST TACOS
These breakfast tacos are savory and creamy. Corn tortillas are gluten-free and make a perfect holder for the eggs and chorizo, but feel free to use flour tortillas if you prefer.
¼ cup milk
½ pound chorizo
butter, as needed
½ cup chopped green pepper
½ cup diced sweet onion
6 corn tortillas
½ cup shredded cheddar cheese
cooking oil, as needed
1. Crack the eggs into a medium bowl and whisk with the milk until well mixed.
2. Bring the griddle grill to medium-high heat.
3. When the grill is hot, begin to cook the chorizo. As the chorizo cooks, chop it continually with a stiff spatula or metal scraper to promote even cooking and browning while it breaks into small pieces. Cover the chorizo and allow it to cook completely.
4. While the chorizo continues to cook, melt a couple of pats of butter on the griddle and sauté the pepper and onion until the peppers begin to wilt and the onions start to become translucent. Combine the chorizo and vegetables and spread them out evenly on the cooking surface.
5. If needed, add more butter to make sure the griddle is well greased before you pour the egg mixture into the chopped chorizo and veggies. Using a wide spatula or scraper, stir the egg mixture while it cooks and the eggs form curds. As the eggs solidify, scrape the eggs, chorizo and veggies aside and cover to keep warm.
6. Spread a thin coat of oil on the griddle and allow it to heat until shimmering. Place the tortillas in the oil and cook for about 2 minutes per side.
7. Uncover the chorizo mixture and add the cheese on top. Cook until the cheese melts.
8. Assemble the tacos by dividing the chorizo mixture into thirds and scooping it into a double-layered tortilla, then top with cheese.
SHRIMP WITH CHEESY POLENTA CAKES
Some food combinations just work well together. We do not have to understand why to appreciate how delicious the flavors are. Recently, one of my favorites has been shrimp and grits. In this recipe, we make the grits ahead of time and finish them on the griddle grill as polenta cakes. It’s one of those dishes that works well as a main course, but can also be a fantastic appetizer or lunch when served with a salad.
Serves 4 to 6
3 cups water
1 tablespoon garlic salt
1 cup fine cornmeal/polenta
2 cups shredded white cheddar cheese, divided
¼ cup (½ stick) cold butter, divided
1 pound jumbo 21/25 shrimp, peeled and deveined
White Wine Griddle Sauce (page 123), as needed
cooking oil, as needed
1. Make the polenta cake in advance by bringing water and garlic salt to a boil in a medium pot over high heat. Reduce the heat to low, and add the polenta, stirring frequently to prevent clumping. Using a long-handled wooden spoon or heat-resistant spatula, stir constantly as you allow the polenta to cook at a very slow boil over low heat. Boiling polenta is extremely hot and unpleasant if it hits your skin, so take care to prevent it from splashing on you while cooking. Cook for 12 to 15 minutes, until it has thickened to a coarse pudding-like consistency, then stir in half the cheese and butter. Stirring frequently, allow the butter and cheese to melt completely, then add the remaining butter and cheese. Stir until fully melted. Carefully pour the polenta into a square baking pan or muffin tins, in a layer about an inch thick. Allow to cool 4 to 6 hours or overnight, covered in the refrigerator.
2. Bring the griddle grill to medium-high heat. Remove the polenta from the refrigerator and invert it onto a flat surface to take it out of the pan. If you used a baking pan, cut the polenta into squares based on how many servings you intend to make.
3. Grease the griddle grill well with cooking oil, and once it begins to shimmer, add the shrimp on one side and the polenta cakes on the other. Cover the shrimp and allow both the shrimp and the cakes to cook undisturbed for 3 to 4 minutes.
4. Flip all the shrimp and deglaze with some of the White Wine Griddle Sauce, then cover. To flip the polenta cakes, use a sturdy spatula, and scrape under the cake, making sure all the golden brown crust remains intact. The shrimp should be done when pink throughout and curled from head to tail, after about 6 minutes.
4. Serve the shrimp on top of the polenta cakes.
WHITE WINE GRIDDLE SAUCE
A mix of white wine and sherry adds a lovely sweetness to recipes.
Makes about 2 cups
1 cup dry white wine
1⁄2 cup water
1⁄4 cup cooking sherry
1⁄4 cup cooking oil
2 tablespoons finely minced shallots
1 tablespoon dried parsley
1 tablespoon finely minced garlic
1 tablespoon finely minced capers
1 teaspoon salt
1 teaspoon pepper
Put ingredients in a medium bowl and whisk until combined. Use immediately or store refrigerated for up to 10 days.