REVIEW – 125 Best Indoor Grill Recipes Cookbook – With Shrimp Satay Recipe

by Valerie Gray, From Val's Kitchen

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125 Best Indoor Grill Recipes Cookbook

125 Best Indoor Grill Recipes

  • Paperback: 192 pages
  • Publisher: Robert Rose (September 4, 2004)
  • Language: English
  • ISBN-10: 0778801020
  • ISBN-13: 978-0778801023
  • Cover Price $19.95

ABOUT 125 BEST INDOOR GRILL RECIPES

There’s a popular new kid on the barbecue block: the electric indoor grill, which lets you enjoy grilling all year round from the comfort of your kitchen. No fuss, no mess, no fat — just delicious grilled food.

One of the most enticing aspects of the indoor grill is its accessibility. You don’t need to be a barbecue authority, or even have outdoor barbecue experience. Anyone can learn to indoor grill, and with the help of 125 Best Indoor Grill Recipes, you will become hooked on the fabulous fish, the moist boneless skinless chicken breasts and thighs, the flavorful steaks and burgers. You’ll be amazed at the mealtime options open to you, rain or shine.

Not only can you create outstanding food, but you can do it quickly and almost effortlessly. There’s also handy information for the perfect indoor grilling pantry — everything from main ingredients to tools, as well as a chart of recommended internal cooking temperatures and approximate grilling times.

Prepare to tempt your taste buds, expand your grilling horizons and explore the wonderful variety of recipes found in this cookbook.

ILANA SIMON is a respected and accomplished food writer and editor. She is also the author of The 125 Best Fondue Recipes, 125 Best Ground Meat Recipes and The Fondue Bible.

MY THOUGHTS

I love the idea of an indoor grill. They’re really convenient, especially for quick meals, or for times of the year where you want to grill something but can’t do it outside.

Chapters in this book include:

  • Appetizers
  • Salads And Side Dishes
  • Sandwiches
  • Burgers
  • Main Entrees: Beef
  • Main Entrees: Chicken And Turkey
  • Main Entrees: Fish And Seafood
  • Main Entrees: Pork, Lamb And Veal
  • Desserts

The beginning of the book contains grilling tips, cooking temperatures and times, and some basic information about using an indoor grill. Each chapter includes an index of the recipes it contains. There aren’t many photos in this cookbook, but the ones that are in it are very appealing. The recipes are straightforward and easy to follow. What I would find helpful is cooking time to be highlighted instead of having to look for it, also including prep time would be helpful too. Recipes that I’d try first include Lowfat Potato Pancakes, Grilled Salisbury Steak, Weekday Barbecued Chicken, Southern Fried Chicken, Chicken Nuggets, Four Ingredient Chicken, and Hawaiian Style Pork. This cookbook would be great for anyone that likes the convenience of the indoor grill and is looking for some additional recipes and ideas to put to use. It would also pair well with an indoor grill if you’re giving one as a gift.

Here’s a recipe for Shrimp Satay, taken from page 29.

Shrimp Satay Recipe From 125 Best Indoor Grill Recipes Cookbook

Shrimp Satay Recipe

Excerpted from 125 Best Indoor Grill Recipes by Ilana Simon © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

These spicy shrimp satays will be the stars of your appetizer tray.

MAKES 12 SKEWERS (ABOUT 40 SHRIMP)

Tips – Use natural smooth peanut butter for best results. If using processed peanut butter, reduce the amount of honey by half.
Make Ahead – Prepare peanut sauce up to 2 days in advance. Cover and refrigerate.

INGREDIENTS

  • Twelve 9-inch (23 cm) bamboo skewers
  • 4 cloves garlic 4
  • 1⁄4 cup peanut butter 50 mL
  • 2 tbsp soy sauce 25 mL
  • 2 tbsp sesame oil 25 mL
  • 2 tbsp seasoned rice vinegar 25 mL
  • 2 tbsp minced gingerroot 25 mL
  • 2 tbsp liquid honey 25 mL
  • 2 lb jumbo shrimp, peeled and deveined 1 kg

INSTRUCTIONS

1. Soak bamboo skewers in hot water for 30 minutes.
2. In food processor, mince garlic. Add peanut butter, soy sauce, sesame oil, rice vinegar, gingerroot and honey, and process until smooth.
3. Thread shrimp loosely onto bamboo skewers,
3 to 4 shrimp per skewer, leaving space at each end. Brush sauce over shrimp, covering both sides. Cover and refrigerate for a minimum of 20 minutes or for up to 1 hour.
4. Spray both sides of contact grill with vegetable cooking spray or oil. Place shrimp skewers on grill, close lid and grill for 2 minutes, or until shrimp are pink and opaque.
If your contact grill has more than one temperature setting, set it to medium-high for this recipe.

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2 comments

patricia Marsden September 14, 2013 - 11:28 am

Have had an electric grill om my stovetop or in my kitchen for 15 years more or less.

Reply
Nancy September 28, 2013 - 11:09 am

This Shrimp Satay recipe looks easy and delicious!

Reply

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