Fish Hits The Fire -
steven raichlen's project fire

Fri, May 23 10:30 P.M. NH Create (11.4)  

Fish on the grill. Four simple words that strike fear into the hearts of novice grillers. Well, fear no more, because Project Fire will walk you every step of the grilling process-from grilling whole fish and fillets to fire-roasting shellfish. Singapore-spiced halibut grilled in banana leaves. A whole fish with Indonesian flavors grilled by Rafael Lunetta, chef/owner of Lunetta in Santa Monica. Alaskan salmon riffs on Russian coulibiac, with a stuffing of grilled onions, mushrooms, rice and smoke. Finally, we grill pristinely fresh oysters with Asian-inflected aromatics. SINGAPORE- SPICED HALIBUT IN BANANA LEAVES; WHOLE GRILLED BRANZINO WITH INDONESIAN SPICES; NEW SCHOOL COULIBIAC GRILLED SALMON WITH SMOKED EGGS; GRILLED OYSTERS WITH ASIAN AROMATICS.

Duration: 26 minutes and 46 seconds

Episode Number: 103

All broadcast times for this episode: (show all)

Fri, May 23	10:30 P.M.	Fish Hits The Fire     NH Create (11.4)
Sat, May 24	11:30 A.M.	Fish Hits The Fire     NH Create (11.4)
Sun, May 25	1:30 P.M.	Fish Hits The Fire     NH Create (11.4)
Mon, May 26	9:30 P.M.	Fish Hits The Fire     NH Create (11.4)
Tue, May 27	2:30 A.M.	Fish Hits The Fire     NH Create (11.4)

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About Steven Raichlen's Project Fire:

In his groundbreaking Barbecue University television series, Steven Raichlen taught the world how to grill.

In the popular sequel Primal Grill, viewers were taken on a virtual tour of global grilling.

And in Project Smoke, Raichlen brought the arts of barbecuing and smoking from the competition circuit to the American home.

Deciding it was time to turn up the heat, Steven introduces his hottest series yet, PROJECT FIRE, a new and insightful exploration of how we grill today, and how we will grill and smoke tomorrow.

With a dynamic new format that includes on-set guests and off-road field trips, innovators of live fire cooking join Steven to share revolutionary new techniques that elevate the backyard barbecue experience - from ember-roasting and salt slab grilling to fire-heated iron and high tech rotisseries.

STEVEN RAICHLEN'S PROJECT FIRE introduces new foods - from unfamiliar cuts of steak to eco-friendly seafood - and new twists on popular classics, such as entire meals cooked on the grill, from breakfast to paella to clambakes.

And, as usual, Steven features a collection of new tools and fuels for the avid griller.

Visit the Steven Raichlen's Project... web site

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