The Let's Get Grilling cookbook review is part of our ongoing series of (mostly) Canadian cookbook reviews!
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On the Road with The Cooking Ladies: Let’s Get Grilling by Phyllis Hinz and Lamont Mackay is a culinary travelogue where they share their culinary adventures in North America as far as the Arctic Circle. Traveling in a motor home, they visited countless towns and met incredible people. Their nine-year journey inspired the recipes in this cookbook.
Chapters and Recipes
The chapters list recipes as well pages of anecdotes and snippets of history; to name a few: Rum Runners and Prohibition in the Windsor-Detroit Tunnel, The Colony of Avalon, Promenade Through History in Quebec, Memories of Temecula Wine Country, and Hawaii, Farm-to-Table Paradise.
Hot Tips from the Cooking Ladies and Internal Temperature Guide are also included.
Grill temperatures (in Fahrenheit and Celsius) are in included in the over 100 well-formatted and easy to follow recipes along with colour photos.
Travel Stories and Recipes
- Snacks & Starters: Maple Salmon Cubes, Three-Pepper Antipasto, Rocky Point Shrimp, Hot Pepper Brie
- Burgers, Sandwiches, & Pizza: Whiskey Burger with Coleslaw, Philly Cheesesteak, Chicken Spiedie, Caprese Pizza
- Pork: Apple Rum Back Ribs, Wild Rice-Stuffed Pork Tenderloin, Sausages on a Bed of Kraut, Smoked Pork Steaks
- Beef: Braising Beef Ribs, Marinated Beef Kabobs, Strip Loin Potato Packets, Cast Iron Sweet & Sour Meatballs
- Poultry: Lime Butter Lobster Tails, Citrus Shrimp Kabobs, Sesame-Crusted Scallops, Bacon-Infused Malpeque Oysters
- Lamb & Game: Smoked Venison Roast, Caribou Steaks, Lamb Loin Chops with Orange Zest
- Vegetables: Sweet Onion & Cheese Pie, Parmesan Grilled Asparagus, Bacon Brussels Sprouts, Grilled Lime & Cilantro Sweet Corn
- Fruit & Dessert: Syrup-Seasoned Melon, Balsamic Blue Cheese Peaches & Pears, Grilled Pound Cake with Oranges & Chocolate
- Accessories to the Recipes: Molasses Sauce, Memphis-Style Dry Rub, Southwest Salsa, Basic Grilling Pizza Dough
Rocky Point Shrimp Cocktail Recipe (Page 19)
This recipe is the Cooking Ladies’ version of the one they had at Maria Bonita’s restaurant in Puerto Penasco, Mexico, also known as Rocky Point. It’s a fishing village on the Sea of Cortez renowned for its gigantic shrimps. Once the prep work is done, and the shrimps are grilled, this recipe is easy to assemble, and can be made in advance.
While reading through the ingredients, gazpacho came to mind, but this cocktail is clamato juice-based with finely diced vegetables and also includes finely diced avocado, jalapeno pepper and hot sauce. Pour the ingredients into cocktail glasses, add two to three shrimps to each glass and refrigerate. Serve with lime wedges and soda crackers. My family was impressed with the presentation. This is one hot and spicy cocktail!
Southwest Veggie Burger (Page 39)
This veggie burger is one of the best ones I’ve tasted so far. It’s stacked with grilled zucchini, mushrooms, onions, sweet potato, red pepper and eggplant, and topped with Monterey Jack cheese. It makes a satisfying meal. The adobe pepper in the accompanying Southwest Salsa gives it a hot and spicy flavour.
Marinated Sirloin Steak
I was never good at grilling steak. It always turned out tough and dry. This time I grilled it until the temperature reached the suggested 135°F (medium-rare) and the steak turned out perfect. The marinade gives it a rich flavour.
- Two 1-lb (450 g) top sirloin steaks
- ½ cup (125 mL) peeled and chopped onion
- 3 garlic cloves, chopped
- ½ cup (125 mL) extra-virgin olive oil
- ¼ cup (60 mL) red wine vinegar
- 2 Tbsp (30 mL) soy sauce
- 1 Tbsp (15 mL) Worcestershire sauce
- 1 tsp (5 mL) Dijon mustard
- ½ tsp (2 mL) hot sauce
- ¼ tsp (1 mL) sea salt
- ¼ tsp (1 mL) coarsely ground pepper
- Place the steaks flat in a shallow, glass dish.
- In a bowl, combine the remaining ingredients. Mix well.
- Pour the mixture over the steak. Turn the meat to coat both sides. Cover and refrigerate 12 to 24 hours. Turn the steaks once or twice while marinating.
- Preheat the grill on high (550–600°F/290–315°C) for 10 minutes with the lid closed. Using a pair of long-handled tongs, oil the grate by wiping it with a piece of folded paper towel dipped lightly in canola oil.
- Remove steaks from the marinade. Discard marinade.
- With the lid closed, grill the steaks for about 5 minutes on each side or until the internal temperature registers 135°F (57°C) for medium-rare on an instant-read thermometer.
- Transfer the steaks to a cutting board. Let rest for 10 minutes before serving.
I enjoyed cooking and reading through this Cooking Ladies cookbook. It helped me handle the barbeque with more confidence. I travelled with them through their stories, and the recipes are delicious. It’s a cookbook I'll be referring to during the summer.
On the Road with The Cooking Ladies: Let’s Get Grilling
Authors: Phyllis Hinz and Lamont Mackay
Softcover: 240 pages
Publisher: Whitecap Books
Cover and images from On the Road with the Cooking Ladies: Let's Get Grilling by Phyllis Hinz and Lamont Mackey, reprinted by permission of Whitecap Books. Photographer: Jonathan Bielaski. Food stylist: Tara Ballantyne.
A review copy of On the Road with the Cooking Ladies: Let's Get Grilling was provided by Whitecap Books.
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The On the Road with the Cooking Ladies: Let's Get Grilling cookbook review was written by Liliana Tommasini, author of the aptly named blog My Cookbook Addiction. Her passion for baking and cooking began at an early age. Liliana grew up in an Italian household where each meal was made from scratch with fresh ingredients, and Sunday family lunches were always a celebration. She now carries on that tradition in her expanding family. She has a passion for collecting cookbooks and believes that every recipe tells a story that must be shared to nourish your soul and feed your belly. You can connect with Liliana on Twitter, Facebook and Instagram.