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We'll talk about ingredients you might know and some you might not, cooking techniques, and the significance of certain foods cooked specially for the holidays. We'll hear stories from to the Kansas City area and share recipes that have been carried across continents, oceans, and generations. |
 Steven Raichlen is a multi-award winning author; journalist; cooking teacher; and TV host. His best-selling Barbecue Bible cookbook series (more than 2 million copies in print) and Barbecue University TV show on PBS have virtually reinvented American barbecue.
Raichlen’s adventure with barbecue began with The Barbecue Bible (Workman, 1998), an IACP/ Julia Child Award-winning encyclopedic study of global grilling chronicling his 4-year, 200,000-mile odyssey on the world’s barbecue trail. In 2000, Workman published How to Grill, the world’s first step-by-step guide to live fire cooking, with more than 1000 color photographs, hailed by the New York Times as “astute, approachable, and eminently appealing.” How to Grill won an IACP Award, as well as a Jacob’s Creek Silver Ladle award in Australia. Raichlen’s BBQ USA (2003), is a 780-page, 650-photograph, 425-recipe love song to regional American barbecue. Raichlen’s 25 books also include Barbecue Bible Sauces, Rubs, and Marinades; Beer Can Chicken; the perennially popular Miami Spice (Workman Publishing), the James Beard Award-winning Healthy Latin Cooking (Rodale), and the new Big Flavor Cookbook (Black Dog & Levanthal). In all Raichlen has won 4 James Beard Awards and 3 IACP awards, and his books have been translated into French, Italian, Spanish, Dutch, Danish, German, Polish, Hungarian, Japanese, and Chinese. Raichlen’s TV show, Barbecue University with Steven Raichlen, debuted on Public Television in spring, 2003. Taped on location at the luxurious Greenbrier resort in White Sulfur Springs, West Virginia, the 26 part series focuses on the techniques of live fire cooking. In 2000, Raichlen launched Barbecue University at the Greenbrier—profiled on the Food Network (which ranked it the “Best BBQ Experience in the U.S.”), and in Bon Appetit Magazine, Travel & Leisure Magazine and Esquire. In 2003, Bon Appetit named Raichlen “Cooking Teacher of the Year.” In August, 2003, Raichlen defeated Iron Chef Roksbura Michiba in a barbecue battle on Japanese television. Oprah called him the “Gladiator of Grilling” and “Howard Stern hailed him as the “Michael Jordan of Barbecue.” In 1975, Raichlen received a Thomas J. Watson Foundation Fellowship to study medieval cooking in Europe, as well as a Fulbright Scholarship to study comparative literature. He holds a degree in French literature from Reed College and trained at the Cordon Bleu and La Varenne cooking schools in Paris. Raichlen lives with his wife, Barbara, in Coconut Grove, Florida, and Martha’s Vineyard, Massachusetts. |
4825 Troost, Suite 202 Kansas City, MO 64110 phone: 816-235-1551 fax: 816-235-2864 email: kcur@umkc.edu    |
 An unmistakable sound of the season is the sizzle and smoke of the backyard grill. And even though Kansas City is one of the BBQ capitals of the world, even experts (and novices alike) can learn something new from grilling guru and Barbecue University teacher Steven Raichlen. Today Up to Date steps outside of the Boulevard Brewing Company (site of the previous hour's Walt Bodine Show on beer!) as Steve Kraske welcomes grilling guru Steven Raichlen to discuss his book How to Grill. There’s something for everyone as Raichlen discusses and demonstrates techniques and recipes that will benefit grilling novice and master alike. |
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Ginger-Soy London Broil
 Lettuces with Venetian Sweet-and-Sour SauceRecipe courtesy of Steven Raichlen, from his book How to Grill. Cooking time: 6 to 10 minutes You'll need: For the Sweet-and-Sour Sauce 3 tablespoons extra virgin olive oil 2 cloves garlic, peeled and gently crushed with the side of a knife 3 tablespoons pine nuts 3 tablespoons currants or raisins 1/2 cup balsamic vinegar 1/3 cup honey 1 ounce semisweet chocolate, coarsely chopped Coarse salt and black pepper 1 tablespoon butter For the lettuces 2 small or 1 large head radicchio 2 medium Belgian endives, halved lengthwise 2 tablespoons extra-virgin olive oil Equipment 12 slender bamboo skewers or wooden toothpicks, or more as needed, soaked for 1 hour in water to cover 1 cup wood chips (preferably oak), unsoaked 1. Make the sweet-and-sour sauce: heat the oil in a saucepan over medium heat. Add the garlic and cook until lightly browned, about 3 minutes. Add the pine nuts and currants and cook, stirring until the pine nuts are lightly browned, about 2 minutes. Stir in the vinegar, honey and chocolate and bring to a boil. Simmer the sauce until thick and syrupy, 3 to 5 minutes, whisking to mix in the chocolate. Season the sauce with salt and pepper to taste. Remove the pan from the heat and whisk in the butter. (The sauce can be prepared up to 6 hours ahead and reheated.) 2. Set up the grill for direct grilling and preheat to high. Is using a gas grill, place the wood ships in the smoker box or in a smoker pouch and preheat until you see smoke. 3. Cut the radicchio into wedges (each wedge should be about 1 inch thick at the outside edge). Run a slender bamboo skewer or toothpick crosswise through each wedge to hold the leaves together. You don't need to skewer the endives. 4. When ready to cook, if using a charcoal grill, toss the wood ships on the coals. Arrange the radicchio and endives on the hot grate and grill until nicely browned, 3 to 5 minutes per side, turning with tongs. After 1 minute baste the lettuces with the oil as they cook. 5. Transfer the grilled lettuces to plates or a platter and serve with the sauce in a bowl on the side or drizzle it over them. For a richer flavor, although less handsome appearance, turn the lettuces a few times to soak up the sauce. Serve hot or warm. |
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