Ethnic Grilling

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 2 June 2001

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

We're going way beyond burgers and brats on the barbie this week with grilling guru Steven Raichlen, author of Barbecue! Bible Sauces, Rubs and Marinades, Bastes, Butters & Glazes. Steve roamed five continents to bring a global perspective to the flavor boosting recipes in his latest work. His Korean Barbecue Sauce is just one tasty example.

Jane and Michael Stern are in Kentucky "fried-chicken heaven" at the Bon Ton Mini Mart. Gadget queen Dorie Greenspan talks cheese graters, our Parisian correspondent tells of the latest food trend in the City of Light, and we'll hear how top chefs in France and America are opening their kitchens to amateur cooks atl'École des Chefs. We have Lynne's recipe for Portobello "Steaks" with Holy Oil and she'll be taking your calls.

Broadcast dates for this episode:

July 8, 2000 (originally aired)
June 2, 2001 (rebroadcast)

Transcript

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0:31.4	Our common nature is a musical journey with Yo-Yo Ma and me, Anna Gonzalez, through this complicated country.
0:38.7	We go into caves, onto boats, and up mountain trails to meet people, hear their stories,
0:44.4	their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:54.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
1:00.6	It's Lynn Rosetta with the splendid table.
1:17.8	These days, when the setup house, it's a given that after you buy the bed, you buy the grill.
1:18.9	Makes sense.
1:24.1	And since we're all so confident about firing up, let's spread those wings.
1:26.7	How about some new ethnic grilling?
1:30.3	Today we have Grillmeister Stephen Reiklin, author of the Barbecue Bible, Salses, Rubs, and Maranods. Jane and Michael Stern are
1:36.3	in fried chicken heaven. Technically, that's the state of Kentucky. Gadget Queen Dory Greenspan
1:42.3	takes on cheese graders.
1:49.1	We have reports on France's latest home cooking trend, frozen food.
1:55.8	Top chefs open their kitchens to amateurs, all this and more coming up on the splendid table.
1:57.8	The first this.
2:09.0	Welcome to Kitchen Chronicles where knowledge is power and cooking is pleasure,
2:13.1	a practical guide to nourishing ourselves and the people we care about.
2:16.5	Today I'd like to talk about the pastas of summer.
2:22.3	I've got some ideas for quick-sossing without meat, some strong opinions about pasta salads, and a new trick for getting more flavor from your fresh pasta toppings.
2:27.3	This is definitely the best time of year to make uncooked or barely cooked sauces.
	...

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