Chocolate-Orange Shells

Chocolate-Orange Shells

Dave DeWitt Leave a Comment

Next up, a very summery dessert that’s great for hot days when you want to cool down, but want a bit of a “Wow” factor for the guests you’re serving. You could also make this with orange, lemon or lime sherbet (or a combination).

Ingredients

4 large California oranges3 cups brown sugar
1 cup water
2 cups granulated sugar
4 egg whites
1 teaspoon cream of tartar
1/2 cup confectioner’s sugar
Chocolate ice cream
8” x 12” wooden board, 1/2” thick
Heavy duty aluminum foil

Cocoa powder (optional garnish)

Instructions

Fire up your barbecue to its highest temperature, 600-700 degrees F is best. Cover the wooden board with two layers of aluminum foil and set aside. Cut the oranges in half, horizontally, and then remove the juice and pulp and place the shells in a medium saucepan of simmering water for 5 minutes. Remove the orange shells and drain thoroughly.

In a large saucepan, pour 3 cups of brown sugar into 1 cup of boiling water. Bring the sugar water to a rolling boil, then turn to low and add the orange halves. Simmer them for about 30 minutes, turning each half over several times.

Using tongs, remove the shells from the syrup and cool them cut side down on aluminum foil or on waxed paper. Sprinkle granulated sugar over the shells while they cool. With a hand mixer whip the egg whites until they form stiff peaks, adding cream of tartar and confectioner’s sugar as you whip the egg whites.  

Fill the orange shells with chocolate ice cream (or your other favorite flavor) and cover with the meringue. Place the shells on the aluminum-covered board and place it in the center of the hot barbecue. Cook for 2-3 minutes, or until the meringue is just starting to brown. Remove the board from heat and serve immediately.

For garnish you may sprinkle the top of the meringue with cocoa powder.

BBQ American Pie

Dave DeWitt Recipes Leave a Comment

First we’ll start off with good old American apple pie. This recipe can be whipped up at the last minute, as can most of these BBQ desserts, and gives you a delicious pie that tastes like Grandma made it. If the crust is charred along the edges, who cares? It’s barbecue, man. Oh yes, my grandma lived in Canada…hence the addition of cheese to the pie. Try it, you’ll love it.

Ingredients

Pie crust for a 2-crust pie (the packaged roll-up kind works just fine)

10 medium Granny Smith and/or Macoun apples, peeled, cored and sliced (a 50-50 mix is wonderful)
1/2 cube of unsalted butterBBQ Apple Pies
2 tablespoons Applejack brandy
1 teaspoon nutmeg
1 1/3 teaspoons cinnamon
Pinch of salt
2 teaspoons cornstarch dissolved in 1/4 cup of apple juice
1 cup brown sugar

3 ounces bleu cheese, crumbled
3 ounces aged white cheddar cheese, crumbled

2 tablespoons cream to brush on pie crust

Instructions

Melt the butter in a large non-stick pan and add the apples; stir over medium heat for 2 minutes, then add the brandy, nutmeg, cinnamon, salt, cornstarch mix, and brown sugar.
Stir well and cook until the apples are just beginning to soften, about 8-10 minutes.

Set aside and let the apple mixture cool to room temperature.

Line the bottom crust of your pie plate with one of the crusts, prick the crust with a fork, and add the filling. Sprinkle the cheddar and blue cheese on top of the filling and cover with the top pie crust.

Slit the crust in three places and crimp the edges of the top and bottom crusts together with a fork.  

Brush the top of the pie with the cream to help brown the crust.  Use an aluminum pie-crust-edge protector or small strips of aluminum foil to cover the edges of the pie. About ten minutes before pie is done, remove the covering to let edges brown evenly.  

Place the pie on indirect heat in a medium-hot barbecue (450 degrees F. or so) and cook for 45 minutes or until the surface of the pie is golden brown. Cool the pie and serve with ice cream (homemade is awesome). 

Ginger Barbecue

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Use this marinade to season thin cuts of pork, chicken, and beef. You can adjust the amount of chile pepper according to your desired level of spiciness.

Ingredients

2/3 cup soy sauce
3 cloves garlic, minced
1/2 cup sliced green onions
2 Tablespoons fresh ginger, minced or grated
3 Tablespoons sesame oil
1 Tablespoon red wine vinegar
1 Tablespoon chile powder
2 Tablespoons honey

2-2 1/2 pounds of thinly sliced beef, pork or chicken

1 white onion
1 small eggplant
1 green pepper

1 bottle of kimchi

Instructions

Mix all of the ingredients together in a bowl. Marinate thin slices of beef, pork, or chicken in the refrigerator for 12-24 hours. Slice the onion and eggplant into thick slices, about 1/3-1/2 inch thick. Slice the green pepper into six sections. While grilling the meat, also grill the vegetables. Grill the meat until thoroughly cooked. Grill the vegetables until they have softened. Serve both with a kimchi garnish.

Heat scale: medium

Spicy Soba Noodles

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This is a great dish for when you are in the mood for a hearty soup but want something a bit exotic. You can use either plain soba noodles or buckwheat soba noodles depending on your preference.

Ingredients

Spicy Soba Noodles

1/4 cup soy sauce
1 Tablespoon brown sugar
1 Tablespoon chopped ginger
2 Tablespoons minced garlic
One package of soba noodles (around 12 oz.)
2 scallions, chopped
2 sheets of nori, shredded
Chile powder to taste
2 Tbsp. sesame oil

Optional:
Orange zest
Shiitake mushrooms
Toasted sesame seeds

Instructions

Make the broth by adding the soy sauce, brown sugar, ginger, and garlic to 1 cup of water and placing over high heat.

Add the soba noodles to the broth and cook at a slow boil for 3-6 minutes, depending on the firmness of the noodles, which should be served al dente.

Transfer the noodles and broth into serving bowls, then top with chile powder, nori, scallions, and sesame oil. Garnish with orange zest, mushrooms, and sesame seeds as desired.

Heat scale: medium

Spicy Papaya Salad

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This recipe is the Thai equivalent to American coleslaw. It’s got a similar crunch, a similar freshness, but a lot of spice. Enjoy it on its own as a meal or along with your favorite curry.

Ingredients

Spicy Papaya Salad

1 green papaya, peeled, seeded, and shredded
1 medium carrot, shredded
1 ripe tomato or 5-6 cherry tomatoes, sliced
1-2 scallions, chopped
1/4 cup of chopped cilantro
1 seeded and chopped Thai bird chili, jalapeño pepper, or fresh cayenne pepper
The juice of 1-2 limes, preferably key limes
Salt to taste

Optional:
1/2 cup crushed peanuts
1 Tbsp. garlic, thinly sliced

Instructions

Add all of the ingredients into a large serving bowl, toss, and allow to sit for 30 minutes. Serve topped with crushed peanuts and fresh garlic slices.