Quiz Answer Key and Fun Facts
1. In the introduction, Mr. Seaver discusses his favorite woods for grilling. Which of his favorite woods does he describe as "the wood of the Southwest and a common flavoring smoke for Tex-Mex cuisine. ...it is best used with foods that include chile peppers, cilantro, and/or cumin."
2. Seaver discusses several wines that go well with grilled food, and then also recommends a "surprise" selection. In his words it is a "fortified wine from the south of Spain" that is "profoundly good with grilled fatty seafood like salmon and bluefish." What wine is this?
3. Seaver also identifies several cocktails that he feels go well with grilling, especially when guests are also involved. One, that he says "may seem a bit of an odd combination," but is also "perfect with oysters." Combining Champagne with Guinness stout, which cocktail is this that, when poured properly, produces two layers in the glass?
4. To grill this seafood, Seaver says to get the kind with the "beautiful purplish skin," and to leave the skin on when you grill. The head must be separated from the body to clean it, giving you two pieces to grill. Seaver also says the tentacles char, creating a pleasing contrast of texture. What type of seafood is this?
5. Another fish which originally was found only in the Gulf states, is this one with firm, lean texture, also known as seriola or lemon fish. The cookbook "Where There's Smoke" says it needs to be brined to keep its moisture, and can be grilled with a little mesquite or hickory for an added tang. What is this fish called?
6. Seaver also includes a few types of sausage, for which he tells how to mix the ingredients and how to grind them, as well as how to stuff the casing, in addition to the grilling itself. One of them is a lamb sausage which originated in Morocco before becoming part of French cuisine. Can you identify it by name?
7. Another dish in Seaver's book is "a traditional Catalan" dish "slowly roasted over a smoldering wood fire," and featuring "pretty much the same [ingredients] you'd find in a ratatouille or as part of an Italian antipasto platter." He calls it Escalivada. What ingredients are in this dish?
8. Another vegetable dish Seaver described as "a loose interpretation of the classic Italian dish of sweet and sour stewed eggplant." What is the name of this preparation of fall vegetables, which also includes celery, fennel, onion, hot pepper, anchovies, squash, turnips, and tomatoes?
9. What type of meat does Seaver recommend soaking in salted milk from four hours to overnight before grilling?
10. Seaver has a recipe for Beet and Taleggio Panzanella. Other ingredients include an orange, pumpernickel bread, a lime, horseradish, and 1/4 bunch fresh dill. While I can tell you that panzanella is a salad, I want you to tell me what taleggio is.
Source: Author
shvdotr
This quiz was reviewed by FunTrivia editor
WesleyCrusher before going online.
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