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Around the Fire — April 6, 2016

Around the Fire

I admit, I am not the grill master.  The way it works in my house is I season the meat or veggies and The Hubs does it.  For the most part, this system works for us.  However, I have learned that he is not allowed to grill while I am not home.  He has used (and not replaced) too many of my cake pans to catch drippings or for whatever else.

Hello!!!  Use a sheet pan dude!!!

I saw Around the Fire on Blogging for Books and decided to order it for my next Cookbook review.  I had never heard of Ox Restaurant before but I figured it must be good.  Come to think of it, I don’t even know anyone who has ever been to Oregon actually.  I wonder if it is one of the less traveled vacation spots that everyone is missing out on.  I may have to check into that….

Okay, this isn’t about me.  Its’ about the book.  Sorry I got off track for a minute there.

It is a very nice book I have to admit.  It has your basic sections:


Chilled Seafood

Grilled Meats

Grilled Seafood

Grilled Vegetables


Warm Vegetable Dishes



There is a section on the restaurant, explaining the experience you may have if you go the restaurant.  There is a huge grill in the middle of it. That sounds pretty cool. She also explains how the owners, Greg and Gabi, have a different approach to the whole grilling game.  It isn’t just throwing something on the grill. So far, to me, this makes it sound like “fancy grilling”.

There is a section on Grilling Basics which I am most anxious about.  It goes into the styles of grills, different fuels, woods, grilling tools, etc.  It also speaks quite a bit about smoking.

Being a Texan, the recipes are good because they’re not just steaks on a grill. I like that fact that there are lots of different things listed in the book along with the directions.  I am trying this whole healthy eating thing so this book seems to be helpful from what I see.  They even have a grilled halved cantaloupe stuffed with Ricotta and Prosciutto!!!!  How dreamy does that sound????

There are several Froie Gras recipes, quail, a lot of seafood, and lamb.  Of course there is beef and chicken as well but I like the different choices especially when I am in the mood to try something new.  Some things will need to be purchased at a specialty store but not much.  Most of the recipes are Argentina based.

I think this cookbook will be great for if you’re having a party.  Mind you, a lot of them are not just season and throw it on the grill.  Most of them require steps before hand that could take 3 or 4 days.  To some, that may sound difficult but to me I like it.  I can prepare, mess up my kitchen, etc. before hand so when I do invite people over, all I have to do is take it out and do the final stages.  This allows me to sit and have my Argentinian wine with all my friends while The Hubs grills it.  This also allows me to monitor (hover) and make sure he does not use anymore of my good baking pans.