Prawns in Orange-Ginger Sauce

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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

12 giant tiger prawns, shelled and de-veined (tails intact)
1/2 cup butter

1 cup freshly-squeezed orange juice 

2 tablespoons sherry

1 teaspoon grated orange zest 

2 minced green onions (tops and white parts)

1 teaspoon freshly grated ginger root
1 orange, thinly sliced for garnish

 

Prawns in Orange-Ginger Sauce

Instructions

Combine butter, juice, sherry, zest, onions, and ginger in a saucepan and cook over  medium to low heat, stirring until butter is completely melted. Cool to room  temperature.


Put prawns in a one-gallon sealable plastic bag and add half of the orange sauce, seal the bag and set prawns aside to marinate for 1 hour.  Cover remainder of sauce and keep warm.


Preheat charcoal or gas barbecue to 375˚F.


Place the shrimp on an oiled grill rack about four inches above the coals or gas flame. With a brush, liberally baste the prawns with the sauce and grill for two minutes, then turn the prawns over and generously baste again, cooking for another two minutes. Most of them will be done at this point, but continue basting and turning any larger prawns until they are pink and just cooked through. 


Remove the prawns from the heat immediately, as they will get tough if overcooked. 


Serve prawns on a warm platter over spinach leaves, with the remaining sauce as a dip for the prawns. Garnish with thin orange slices.


Serves 4 to 6

Barbecued Lamb Ribs

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

This recipe and others can be found in the following article:

Flypaper & Foie Gras

A Tale of Two Barbecue Restaurants 

By Rick Browne, PH.B. 

 

 

 

Ingredients

1/2 cup onion, finely chopped

1 clove garlic, minced

1 tablespoon olive oil 

1/4 teaspoon dry oregano 

1/4 teaspoon ground cinnamon 

1/8 teaspoon cayenne pepper 

2 teaspoons brown sugar 

1 tablespoon prepared yellow mustard

1 tablespoon balsamic vinegar 

1/4 cup ketchup

2 tablespoons red wine

2 1/2 pounds lamb spareribs, fat trimmed

 

BBQ Lamb 

Instructions


In a 1- to 1½-quart pan over medium heat, cook the onion and garlic in oil, stirring often, until soft but not brown, 6-8 minutes. 


Mix in the oregano, cinnamon, cayenne, brown sugar, mustard, vinegar, ketchup, and wine. Stirring, bring to a boil on high heat and cook for 2 minutes. Let the mixture cool, cover and refrigerate up to 2 days.


Place the ribs on a grill 4-6-inches above a solid bed of medium-hot coals. Cook, turning the ribs once until they are browned on all sides, 15-17 minutes total for medium-rare. Watch carefully—since the meat is fatty you’ll need to turn or move it on grill to stop flare-ups. 


During the last five minutes generously brush sauce on both sides of the ribs; it should just begin to caramelize when you take them off the fire.


Remove ribs from the grill, slather on more sauce, then cut the ribs apart and serve them on a heated platter. Provide plenty of napkins.


Creamy Mac & Cheese

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

This recipe and others can be found in the following article:

 

Flypaper & Foie Gras

A Tale of Two Barbecue Restaurants 

 

By Rick Browne, PH.B. 

  

Ingredients

1 can cream of onion soup

2 cups water or chicken stock

1 1/2 cups shredded Cheddar cheese

1/2 cup Huntsman cheese, crumbled

3 cups cooked elbow macaroni

4 tablespoons buttered bread crumbs

2 tablespoons sweet yellow onion, chopped

1 tablespoon pimiento, finely chopped

1 tablespoon chives, finely chopped

 1 teaspoon butter, melted

Creamy Mac & Cheese 

Instructions

Preheat an oven or BBQ to 350 degrees F.


Combine the soup, water, Cheddar cheese, and macaroni in a 1 1/2-quart casserole dish. 


Stir in the pimiento, sweet onion and chives and bake at 350 degrees for 30 minutes or until the dish is hot.

 

Take 4 tablespoons of bread crumbs and sauté them in 1 teaspoon of butter until all the butter is absorbed, and then set crumbs aside.


Top the macaroni mix with the crumbled Huntsman cheese and bread crumbs and bake 5 more minutes or until the cheese melts.


TIP:  Huntsman cheese is an English cheese available in most cheese shops and in the cheese sections of major grocery stores.  It is comprised of layers of Stilton (blue) cheese between layers of Double Gloucester cheese.

Dracula’s Blood Orange Sauce

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 can tomato soup, 10 3/4 oz.

1 cup tomato sauce

2 tablespoons soy sauce

1 tablespoons Worcestershire sauce

1/2 cup light molasses

2 tablespoons orange peel, finely chopped

1/2 cup blood orange juice (2-3 oranges, juiced)

1 1/2 tablespoons dry mustard

2 teaspoons paprika

1/2 cup dark brown sugar, packed

1/4 cup peanut oil

1/2 teaspoon garlic powder

1 tablespoons seasoned salt

1/2 teaspoon ground black pepper


3-4 drops red food coloring (optional)

Tabasco sauce

cayenne pepper


Instructions

Combine all the ingredients in a saucepan and bring to a boil, then reduce the heat and simmer the mixture uncovered for 20 minutes.  Use it to baste beef or poultry during the last 15 minutes of grilling. If you’re using it for chicken wings add 1 teaspoon Tabasco sauce or 1 teaspoon of cayenne pepper. 


Key West Citrus Sauce

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

3 cups ketchup 
2 cups dark brown sugar, tightly packed
1 tablespoon dry mustard 
1/2 cup lime juice 
1/2 cup onion juice
3/4 cup mango juice
3/4 cup orange juice
3/4 cup pineapple juice 
1 tablespoon black pepper      
pinch of salt
pinch of cumin
4-5 tablespoons corn starch

Instructions

Combine all ingredients in a large glass or ceramic bowl, mixing well, then pour the mixture into a large glass or ceramic pot and cook it over low heat until the mixture thickens. If the sauce is still too thin, slowly add more corn starch, stirring, until it reaches the desired thickness. Turn off heat and cool the sauce, uncovered. When the sauce is cool, pour it into sealable jars or plastic containers.


To use as a marinade, place the sauce in a sealable plastic bag and add fish or chicken.  Marinate for 2 hours.  Drain the fish, boil liquid for 10 minutes, and use for basting sauce or cool and serve on table.