Seafood Broth (Caldo de Mariscos)

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A Recipe From:

Mexican Modern

New Food From Mexico

 

by Fiona Dunlop 

 

Photographs by Jean-Blaise Hall


Ingredients

1 tbsp olive oil

1 large onion, peeled and chopped

2 jalapeño chilies, seeded, deveined, and sliced, or 2 oz. (55g) canned jalapeños in escabeche (pickled chilies)

2 garlic cloves, peeled and crushed

3 medium tomatoes, seeded and chopped

1 bay leaf

salt, to taste

14 oz (400g) fresh raw shrimp, shelled

10 1/2 oz (300g) fresh raw crayfish

1 lb 5 oz–1 lb 9 oz (600-700g) trout filet, cut into chunks

juice of 1 lime

 

Seafood Broth 

Instructions

Heat the oil in a large saucepan, then add the onion, jalapeño chilies, garlic, and tomatoes. Fry over low heat until the onion has softened and the tomato has become a pulp.


Add 1 3/4 pints (1 liter) of water, the cilantro, bay leaf, and some salt. Cover with a lid and slowly bring to a boil. Carefully drop the seafood and trout into the broth and simmer with the lid on for 10 minutes or until cooked all the way through.


Before serving, remove the bay leaf and add the lime juice.

Owensboro Mutton Mop

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Terry Stinnett, a barbecuer who lives about 10 miles from Owensboro, has been cooking mutton at church benefits for more than 20 years.

“The church’s men’s club cooks four to six times a year,” he explains. “Once of these fundraisers consists of 500 to 1,000 pounds of mutton, 300 to 500 whole chickens and 300 to 500 gallons of burgoo.”

Terry is also a certified barbecue judge for the Kansas City Barbeque Society and travels to 15 to 20 competitions a year. He usually competes in a handful of barbecue competitions each year.

“We cook the meat over an open cinder block pit,” he notes. “Logs of hickory for flavor, oak for heat and sassafras for flavor are alternated in the bottom and the fire is about four feet from the meat. It will cook about 12 to 14 hours. As it is cooked, it’s turned every hour. The finish dip or sauce is applied about two hours before the meat is done.”

The open pits are dug four feet into the ground and are about 20 feet in length and 54 inches wide, he said. Large heavy screens are laid atop the cinder blocks to hold the meat.

Here’s his recipe for mutton mop, to be applied during the last 2 hours of cooking. It’s been scaled down from the original 3-gallon batch.

Ingredients

1 1/3 cups vinegar

1 1/3 cups Worcestershire Sauce

1/2 cup barbecue sauce

4 teaspoons butter

4 teaspoons kosher salt

1 tablespoon lemon juice

1 teaspoon crushed red pepper flakes

1/2 teaspoon black pepper

1 tablespoon pickling spice

Instructions

Combine all the ingredients in a large stock pot and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.

Big Bob Gibson’s Hickory-Smoked Chicken with White Sauce

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Here it is, Big Bob Gibson’s recipe for his infamous White Barbeque Sauce. This recipe has been published for years on the Internet, but I trust that this one is the real thing. This is the version as published by Mike Mills in the fantastic book, Peace, Love and Barbeque. Enjoy.

Ingredients

1 cup mayonnaise
1 cup apple cider vinegar
1 tablespoon lemon juice
1 1/2 tablespoons cracked black pepper
1/2 teaspoon kosher salt, finely ground
1/4 teaspoon cayenne
1 whole chicken, cut in half
Finely ground kosher salt and ground black pepper
1/2 cup vegetable oil

Instructions

To prepare the sauce: Combine all the first six ingredients in a large bowl and mix thoroughly. Place in an airtight container or bottle and refrigerate until you’re ready to use. Keeps up to 4 days.

To prepare the chicken: Wash the chicken and season it liberally with salt and pepper. Smoke over hot coals and hickory wood at 300 to 350 degrees for 3 to 4 hours or until the internal temperature reaches 170 degrees. Halfway through the smoking process, baste the chicken with oil and sprinkle with salt and pepper once more.

After you take the chicken off the pit, immediately place it in the bowl of white sauce, turning the chicken to coat evenly. Place the chicken on a cake rack and allow it to rest for a few minutes prior to serving. Discard any sauce that you’ve used for coating the chicken.

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

Hawgeye’s Summer Sausage

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Mike Tucker of Ankeny, Iowa, is the owner of Hawgeyes BBQ (hawgeyesbbq.com) and creator of the world’s largest pork burger at the 2007 BarbeQlossal in Des Moines. With some help from the Iowa State University Meat Lab and Ray Basso’s BBQ Forum, Mike developed this recipe for a tasty summer sausage. The Hi Mountain Summer Sausage kit ($16.99) is available on-line from Hawgeyes. Encapsulated citric acid and other sausage-making supplies are available at alliedkenco.com. This recipe requires advance preparation.

Ingredients

20 pounds lean ground beef or venison

10 pounds coarsely ground pork (not lean)

1 Hi Mountain Summer Sausage kit (all packets)

3 ounces encapsulated citric acid

1 1/2 cups Frank’s® Original Red Hot sauce

1 1/2 cups ice cold buttermilk

1 1/2 cups ice water

20 feet 1 1/2-inch collagen casings

Instructions

Soak the collagen casings in warm water for 1 hour.

 

In a large mixing bowl, combine all of the ingredients and mix thoroughly. Stuff the mixture into the casings and refrigerate for 18 to 24 hours.


Hang the sausages in a cooker or oven and cook for 1 hour at 120 degrees F. with no smoke; increase the temperature to 140 degrees F. adding your favorite wood and smoke-cook for another 1 hour. Increase the heat to 160 degrees F. and continue smoking another 30 minutes. Increase the heat to 180 degrees F. and continue smoking until the sausages have an internal temperature of 152 degrees F. The entire cooking process will take about 7 hours.


When the sausages hit 152 degrees, give them a quick hot shower to clean, and then put them into a tub of ice water to chill. Remove the sausages, dry them and refrigerate. Vacuum sealed sausages will keep fresh for 2 to 3 weeks.


Yield: 30 pounds of sausage

Heat scale: Medium