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Steven Raichlen's Project Fire
Episode 204: Green Meets Grill
Season 2
Episode 204
Today, we’re grilling green with vegetables we love like asparagus, corn, and mushrooms. Celebrate meatless grilling in all its verdant glory. From a new egg salad with grilled fresh hearts of palm, to a squash, black bean, and queso fresco pizza you grill directly over the fire. And grilled cheese with portobello mushrooms served in a swirl of blazing cognac.
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26:49
Hanger Steak with Caramelized Onions, Cambodian Steak, Reverse-Seared Porterhouse

26:49
Grilled Vegetable Paella, Vietnamese Beef & Noodle Salad, Mystery Box Challenge-Tofu

26:49
A look back on how preparing steak evolved through Steven's popular cooking series.

26:49
Grilled Lime Mojitos, Grilled Florida Lobster, Bajan Beef Plate Ribs, Turkey Adobo.

26:49
Tangerine Teriyaki Chicken, Ribs with Guava Sauce, Brisket Tacos with Chili Jam.

27:16
3-2-1 Pork Shoulder, Moroccan Lamb Shoulder, Spit-Roasted Beef Shoulder Clod.

26:49
Pork “Shooters,” Miami Wings, Brisket Burgers.

26:49
Cornell Chicken, Barbecued Salmon with Brown Sugar Butter Glaze, Baltimore Pit Beef.

26:48
Whole Grilled Snapper in Pipian Sauce, Cochinita Pibil, Dessert Quesadillas.

26:49
Caveman flatbread, w/vegetable salad, wood hearth chickens, grilled pears with amaretti.

26:48
Secreto and Romesco sauce, Drunken Spinalis, Brisket steaks w/shallot sage butter.

26:49
Florida Oysters & clams, Jim’s redfish on the half shell, grill-top shrimp boil.