No one gathers around the stove to watch soup simmer or meat roasting in the oven. But fire up your grill and you instantly become the center of attention. In this episode, Steven reinvents the cocktail party, harnessing the power of live fire to take finger food over the top. He begins with West Indian rum-and citrus-glazed jumbo shrimp grilled on sugarcane. Italian-inspired "finger-burner" lamb chops are next, along with a great grilled dish from Spain: Catalan tomato bread (grilled bread rubbed... [see more] with grilled garlic and tomatoes and drizzled with extra virgin olive oil). Smoked nectarine bellinis keep appetites sharp and conversation flowing. And sommelier Kristine Bocchino shares suggestions for three great wines to serve at the party. Plantation shrimp with spiced rum glazeFinger burner lamb chopsCatalan grilled tomato breadSmoked nectarine bellinis
In his groundbreaking Barbecue Universitytelevision series, Steven Raichlen taught the world how to grill. In the popular sequel Primal Grill,viewers were taken on a virtual tour of global grilling. And in Project Smoke, Raichlen brought the arts of barbecuing and smoking from the competition circuit to the American home. Deciding it was time to turn up the heat, Steven introduces his hottest series yet, PROJECT FIRE, a new and insightful exploration of how we grill today, and how we will grill and smoke tomorrow. With a dynamic new format that includes on-set guests and off-road field trips, innovators of live fire cooking join Steven to share revolutionary new techniques that elevate the backyard barbecue experience — from ember-roasting and salt slab grilling to fire-heated iron and high tech rotisseries. STEVEN RAICHLEN'S PROJECT FIRE introduces new foods — from unfamiliar cuts of steak to eco-friendly seafood — and new twists on popular classics, such as entire meals cooked on the grill, from breakfast to paella to clambakes. And, as usual, Steven features a collection of new tools and fuels for the avid griller.