Wood Grilled Filipino Pork Steaks with Pineapple Tangerine Glaze

Dave DeWitt Recipes Leave a Comment

A Recipe From:

300 Big & Bold Barbecue & Grilling Recipes

 

by Karen Adler and Judith Fertig

 

This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.

Ingredients

Pineapple Tangerine Glaze

 

3 garlic cloves

1tsp minced gingerroot

2/3 cup freshly squeezed tangerine juice

1/3 cup crushed pineapple

1/3 cup soy sauce

1/4 tsp hot pepper flakes


6 thin-cut boneless pork steaks or chops (each about 1/2 inch thick

 

Wood Grilled Filipino Pork Steaks 

Instructions

Prepare the glaze: In a bowl, combine garlic, ginger, tangerine juice, pineapple, soy sauce and hot pepper flakes.


Place pork in a large sealable plastic bag and pour in half the glaze. Seal, toss to coat and refrigerate for at least 30 minutes or up to 2 hours. Cover and refrigerate the remaining glaze until ready to use.


Meanwhile, prepare a medium-hot indirect fire with a kiss of smoke in your grill.


Remove pork from marinade, discarding marinade. When you see the first wisp of smoke from the wood, place pork over the hot fire. Grill for 2 minutes per side. Move to the indirect side of the grill, overlapping steaks if necessary, and lid and grill for 30 to 45 minutes, occasionally basting with glaze and moving the steaks around on the grill for even more heat, until just a hint of pink remains inside.

Louisiana Blues (Fried Soft-Shell Blue Crabs)

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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 medium Florida soft-shell blue crabs

1/4 cup milk 

3/4 cup flour 

2 eggs, beaten 

2 teaspoons salt 

3/4 cup dry bread crumbs 

 

Blue Crab 

Instructions

Remove gills, eyes, mouthparts, and tail section of fresh crabs, or thaw frozen crabs. Rinse in cold water; drain. Combine the eggs, milk and salt in a wide flat bowl. Combine the flour and crumbs in another wide, flat bowl. Additional spices such as cayenne pepper and garlic may also be added.


Dip the crabs into the egg mixture and roll them in the flour/crumb mixture. For heavier breading, let the crabs sit for several minutes and repeat the dipping-rolling procedure. 


Place the crabs in a heavy frying pan containing 1/8 to 1/4 inch of extra virgin olive oil. Put the pan on a hot grill and fry the crabs at moderate heat. When they are brown on one side, turn them carefully and brown on the other side. Cooking time is approximately 8 to 10 minutes. Drain the crabs on absorbent paper and then serve on warm platter.

Mestizo Soup (Sopa Mestiza)

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A Recipe From:

Mexican Modern

New Food From Mexico

 

by Fiona Dunlop 

 

Photographs by Jean-Blaise Hall


Ingredients

2 tbsp vegetable oil

1 1/2 oz (70g) each of chopped leeks, celery, and carrots

1 small onion, peeled and roughly chopped

1 oz (25g) mushrooms, sliced

1 1/2 oz (40g) cooked sweetcorn kernels, fresh or canned

1 1/2 oz (40g) zucchini flowers, rinsed

2 garlic cloves, peeled and crushed

2 lb 4 oz (1 kg) tomatoes, skinned and finely chopped

1 tsp chopped canned chipotle chilies

1 tsp fresh chopped epazote or flat-leaf parsley

3 pints (1.7 liters) chicken stock

salt, to taste

 

Instructions

Heat the oil in a large saucepan and sauté the leeks, celery, carrots, onions, mushrooms, sweetcorn, zucchini flowers, and garlic until tender.


Add the tomatoes, chilies, epazote, and chicken stock and bring to a boil. Add salt to taste, and serve piping hot.

Marinated Shrimp (Ceviche de Camarones en Aguachile)

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A Recipe From:

Mexican Modern

New Food From Mexico

 

by Fiona Dunlop 

 

Photographs by Jean-Blaise Hall


Ingredients

1 lb 5 oz (600g) large raw shrimp, cleaned and butterflied

1 1/4 pints (700ml) fresh lemon juice

13 oz (375g) cucumber, peeled, seeded, and thinly sliced into semicircles

12 jalapeño chilies, seeded, deveined, and cut into strips

1 red onion, peeled and chopped into strips

salt and freshly ground black pepper

 

Marinated Shrimp 

Instructions

Place the shrimp in a non-metallic bowl and pour over the lemon juice. Add the remaining ingredients, season with salt and pepper, and leave to marinate for 15 minutes.


Serve with savory Mexican-style crackers or toast.


Tacos with Shredded Duck and Orange

Dave DeWitt Recipes Leave a Comment

A Recipe From

Mexican Modern:
New Food From Mexico

by Fiona Dunlop 

 

Photographs by Jean-Blaise Hall


Ingredients

2 fl oz (50ml) vegetable oil
3 large onions, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
5 1/2 oz (150g) pasilla chilies, roughly chopped
2 medium tomatoes, halved
1 tbsp Mexican orégano (or sage mixed with Italian oregano)
3 1/2 fl oz (300ml) fresh orange juice
salt and freshly ground black pepper
1 cooked duck, meat shredded
12 soft corn tortillas
2 large avocados, peeled, pitted, and sliced, to garnish 

 

Shredded Duck Tacos

 

Instructions

In a frying pan, heat the oil, and sauté the onion, garlic, and chilies until softened. Add the tomatoes and oregano and cook gently for about 15 minutes, stirring from time to time. Transfer to a food processor and blend to a purée.

Pour into a saucepan, stir in the vinegar and orange juice, and warm over low heat. Mix in the shredded duck meat, season with salt and pepper, and simmer for about 10 minutes.

Heat the tortillas on a griddle or in the oven (they should stay soft, not crisp). Place a tablespoon or two of the duck mixture along the center of each, and fold in the sides to close. Serve garnished with avocado slices.