Fish Steaks with Secret Scilly Cay Grilling Sauce

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Gorgeous insists that his sauce is secret, but if he wanted to keep it that way, he should never have told me the ingredients. We experimented in Dave’s and Mary Jane’s kitchen until we got the sauce right. It can also be used on chicken. It is a grill sauce, designed to be brushed on during the grilling process, but it has a lot of sugar in it, so take care that it does not burn. The sauce yield is about 1 cup.

Ingredients

2 teaspoons olive oil
1 clove garlic, chopped
½ cup orange marmalade
1 cup orange juice
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
1/4 teaspoon curry powder
1 tablespoon ground dry roasted peanuts
2 tablespoons Scotch bonnet or habanero hot sauce
1/4 teaspoon freshly ground black pepper
2 thick fish steaks, such as shark or tuna

Instructions

In a sauce pan, heat the olive oil and saute the garlic. Add the remaining sauce ingredients and cook over medium heat until the sauce thickens, about 10 minutes. Transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate if not using it immediately.

Add wood chips (such as pecan or mesquite) to the grill fire. Brush the sauce over the steaks and place them on the grill. Keep brushing the steaks with the sauce until they are done. The time will vary according to the heat of the fire, the thickness of the steaks, and their proximity to the fire. Try not to turn the steaks more than twice.

Grilled Chicken Parts with Tasty’s Barbecue Sauce

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The ingredients for this sauce were given to me by Dale Carty and I must say that I admired him for making his sauce from scratch rather than buying a commercial one. That’s probably why his restaurant is named as it is. This sauce is added to the chicken during the last half of cooking, and the chicken is best when it’s smoke-grilled (used wood chips soaked in water), so keep it quite a distance from the fire, close the lid on the barbecue unit, and grill it slowly. The sauce yield is about 3 cups or a little more.

Ingredients

  • 1 tablespoon olive oil

  • 1 clove garlic, chopped

  • 1 medium onion, chopped

  • 1 green or red bell pepper, chopped

  • 3 medium tomatoes, peeled and chopped

  • 1 cup water

  • 2 tablespoons mango chutney

  • 1/4 cup pine nuts, dry roasted and ground

  • 1 teaspoon thyme

  • 1/4 cup Scotch bonnet or habanero hot sauce

  • 1 medium chicken, cut into 8 pieces (2 wings, 2 thighs, 2 legs, 2 breasts)

Instructions

In a large skillet over medium heat, saute the garlic in the olive oil for about 2 minutes. Add the onion and saute an additional 5 minutes. Add the pepper and saute another 5 minutes. Add the tomatoes and saute, covered for 20 minutes. Uncover, add the remaining sauce ingredients and simmer for 5 minutes. Transfer to a blender and puree.

Smoke grill the chicken until half done, brush the parts with the sauce, and continue smoke-grilling until done.

Caribbean ‘Crayfish’ with Tasty’s Wet Rub

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I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster. Don’t ask me their scientific name. Substitute large lobster tails for them if they don’t live in your neighborhood. The wet rub or marinate is from Dale Carty at Tasty’s and it’s quite unique. The yield is about 1 cup.

Ingredients

  • 1/2 cup freshly chopped basil

  • 1 1/2 inch long piece of ginger, peeled and grated

  • 1 teaspoon dried oregano

  • 1 teaspoon thyme

  • 1/4 cup olive oil

  • 2 tablespoons Scotch bonnet or habanero hot sauce

  • 2 large lobster tails, removed from the shell

Instructions

In a bowl, combine all the ingredient for the rub. Add the lobster tails to the rub and coat well. Marinate for at least one hour in the refrigerator. Grill over medium heat for about 7 to 8 minutes a side, turning once. You will have to re-coat the tails with the rub when they are on the grill.

Ancho Chile Dry Rub

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Here’s a great rub to use on meats which will be smoked or grilled.

Ingredients

Ancho Chiles, Peppercorns, Celery Seed, Cumin Seed, Annato Seeds

Instructions

Here’s a great rub to use on meats that will be smoked or grilled. Since anchos are sold in fairly pliable condition, place them in the oven on low heat until they are brittle.

  • 4 ancho chiles, stems removed and seeded, dried in the oven

  • 2 teaspoons whole white peppercorns

  • 1 teaspoon whole black peppercorns

  • 1/2 teaspoon celery seed

  • 3 and 1/2 teaspoons cumin seed

  • 1 teaspoon thyme

  • 1 small bay leaf

  • 1 teaspoon annato seeds

  • 1 and 1/2 teaspoons salt

Blend together all the ingredients in a spice mill or blender. Pack in a glass jar after using.

Yield: About ½ cup

Heat Scale: Mild

Gator Sauce

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Charlie Butcher serves this sauce with fried alligator tail at Schooner’s Seafood House.

Ingredients

  • 1 /2 cups (12 tablespoons) Minorcan Datil Mustard

  • 1 1 /2 cups (12 ounces) white vinegar

  • 1 1 /2 cups (12 ounces) honey

  • 3/4 cup (6 ounces) lemon juice

  • 1 1 /2 cups (12 ounces) apricot jelly

Instructions

In a large bowl, combine all the ingredients and mix well. Store in the refrigerator in glass jars.