Recipes
Oysters have been an American holiday tradition since the 1800s—oyster stew, oyster stuffing, oyster souffle, etc. One reason is that oysters are best during the months that end in “R” and can travel long distances in the cold.) While millions of people enjoy these briny bivalves raw, they’re also delectable when grilled on the half shell..
Claire’s Cranberry Walnut Bread
“Claire attempted to plunge into the next chapter, but her mind was elsewhere. She closed her computer and went to the kitchen to bake a loaf of cranberry nut bread. She roasted the walnuts in a skillet to give them a smoky flavor and perfumed the batter with cardamom and freshly grated orange zest. While the bread was cooling, she found a card, wrote a note, and tied it to the pan with raffia.”
–From Chapter 8, “The Hermit’s Lair” in Steven Raichlen’s novel The Hermit of Chappaquiddick
Smoky Dutch Pancake
This Dutch baby pancake is a great way to incorporate grilling into breakfast. This cousin of the popover and Yorkshire pudding puffs dramatically on a hot grill. Plus, it will wow your house guests.
Smoky Bloody Mary
The Raichlen twist on the traditional Bloody Mary burns it up with fresh horseradish and sriracha. You’ll smell smoke—literally—thanks to a flavorful blast of hickory from a handheld smoker. I know it sounds like heresy, but to reinforce the smoke flavor, use mezcal (a smoky cactus spirit from Mexico) in place of the usual vodka.
Chicago-Style Italian Beef Sandwich
Tired of leftover turkey? Pivot to a savory Italian beef sandwich. If you find yourself in the company of Chicago natives,, try not to talk about politics, religion, or who in the Windy City makes the best Italian beef sandwiches. Just don’t do it. The recipe varies from restaurant to restaurant, but this one will get you in the ballpark.
Beef and Pork Chili
This chili takes an ecumenical approach, featuring both beef and pork—meats both diced and ground—two kinds of beans, plus plenty of chile powder, poblano pepper, and jalapeño to crank up the heat. Don’t be deterred by the long ingredient list—you probably have most of the aromatics in your kitchen already. And despite the lengthy instructions, you can make it from start to finish in 1 hour.
Burnt Oranges with Rosemary
Burnt oranges with a sugar-and-rosemary crust is one of Steven’s simplest recipes. But the flavors and texture—bitter, sweet, fruity, floral, herbal, and smoothly creamy—are supremely intense and complex. The amount of smoke involved makes this a dish you definitely don’t want to do indoors.
Smoked Crème Brulee
Our last dish is a custard. The Spanish call it crema catalana; for the French it’s crème brulee. It belongs in Planet Barbecue thanks to the use of live fire to burn its sugar topping to a candy crisp crust. The only thing that could make it better? A soulful blast of wood smoke. We give you torched, smoked crème brulee.
As the holidays gather speed, it helps to slow down around the grill, take in the cold air, and cook something that feels a little special. These December recipes bring comfort, smoke, and a welcome break from the rush. Fire up your favorite cooker, savor the moment, and let great food carry you through the season.
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