Standing Stuffed Pork Roast

Diva Q Standing Stuffed Pork Roast

Dave DeWitt Recipes Leave a Comment

Danielle Dimovski, known in barbeque circles as Diva Q, is a bright star of ‘Que from the frozen white north.

Ingredients

2 tablespoons butter
1 pound andouille sausage, finely diced
1/2 medium red onion, minced
1 leek, the white and the tender greens only, minced
1 red bell pepper, minced
2 cups crumbled corn bread
1 tablespoon rubbed sage
1 teaspoon salt
1 teaspoon black pepper
1/2 cup minced fresh parsley
2 tablespoons Cajun-style rub
1 (6- to 8-bone) pork rib roast
1/2 cup honey mustard sauce

Instructions

Preheat the grill to 275 degrees F. Diva Q recommends pellets—your choice of hickory, oak, pecan, apple, or cherry.

In a large skillet over medium heat, melt the butter. Add the sausage, onion, leek, and red pepper and sauté until the onion and leek are soft, 7 to 8 minutes. Add the corn bread, sage, salt, pepper, parsley, garlic, and half the Cajun rub and mix well. Remove the mixture from the heat and let it cool completely.

Ask your butcher to open the pork roast out so you can use a meat mallet to flatten it into a rectangle. Season the pork on both sides with the remaining Cajun rub. Spread the sausage filling out onto the pork, covering the entire rectangle. Roll the pork together tightly toward the bones and secure using butcher’s twine or silicone loops.

Grill for about 2 ½ hours, or until the internal temperature is 145 degrees F on a meat thermometer. During the last few minutes of cooking, glaze with the honey mustard sauce. Let rest for 15 minutes before serving.

zee smoked foods company relish (428x309)

Zee Smoked Foods Company Relish

Dave DeWitt Leave a Comment

Michael and Diane Phillips: This is one of Michael’s favorite accompaniments to grilled sausages or hot dogs. It’s also good on hamburgers.

Ingredients

2 cups diced red pepper
1 cup diced poblano pepper
1 cup diced tomatillo
1 cup diced Vidalia onion
1/4 cup olive oil
Salt and black pepper
8 cups chopped dill pickles
1/4 cup prepared horseradish
1/4 cup maple syrup
1/4 cup prepared yellow mustard
2 tablespoons pickle juice
2 tablespoons apple cider vinegar

Instructions

Preheat the oven to 400 degrees F and place a rack in the middle position.

Place the diced red pepper, poblano pepper, tomatillo, and onion in a 9 by 13-inch baking pan and spread them evenly. Drizzle the olive oil over the vegetables and toss to coat. Season with salt and pepper. Place the pan in the oven, uncovered, and bake for about 10 minutes. Stir the vegetables, and bake for another 10 minutes. Stir again, and bake for about 10 minutes more, or until the vegetables are fork-tender. Remove the vegetables from the oven and cool completely.

Once the vegetables are cool, combine with all the remaining ingredients in a nontreactive bowl and blend well. Chill for at least 2 hours or overnight in the refrigerator.

Chicken in a Creamy Red Sauce

Poulet Rouge (Chicken in a Creamy Red Sauce)

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Chef Mody calls this easy-to-prepare dish “mild and sinfully rich,” and it’s one of the top sellers at La Porte des Indes. Serve it with naan bread and your favorite chutney.

Ingredients

5 cloves garlic, peeled and chopped
2 tablespoons butter
2 tablespooons masala powder
1/4 cup yogurt, Greek preferred
1 cup Onion Sauce (see recipe below)
1 cup whipping cream
4 legs roasted young chicken, meat cut from the bone in strips
Salt to taste

Instructions

Crush the garlic in a mortar with a little water to make a paste. Melt the butter in a large frying pan and lightly brown the garlic paste in it.

Add the masala powder and sauté for a few seconds, then lower the heat and add the yogurt. Simmer the mixture for 2 minutes, stirring occasionally and add the onion sauce, mixing it well. Add the cream, bring to a boil, lower the heat and simmer for 10 minutes.

Add the chicken strips and simmer for 2 to 3 minutes until the meat is heated through. Adjust the salt if needed and serve.

Heat Scale: Mild

Grilled Chocolate Raspberry Quesadillas

Grilled Chocolate Raspberry Quesadillas

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Flour tortillas make a wonderful platform for a grilled desert in this recipe from Brad Barrett. Two tortillas form a sandwich that can be filled with sliced fruits and cheeses or in this case with a sweet ricotta cheese filling and chocolate morsels. This one hits all the sweet spots for a great grilled dessert, and it’s an easy dessert that can be made several hours ahead. It’s great served with a dollop of ice cream.

Ingredients

1 (16-ounce) container whole-milk ricotta cheese
3/4 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
4 large flour tortillas
1/2 cup semisweet chocolate morsels
1/2 cup fresh raspberries

Instructions


Prepare a grill to cook at medium heat (400 degrees F).

Place the ricotta, confectioners’ sugar, and vanilla in a food processor and process until smooth. Place a tortilla on a cutting board or rimless baking sheet. Spread a third of the filling on the tortilla. Sprinkle half of the semisweet morsels over the filling, then place another tortilla on top of the morsels. Spread a thin layer of filling on top. Cut the raspberries in half and arrange half of the raspberry halves on top of the filling. Add a few more chocolate morsels for color. Repeat with the remaining ingredients.

Use a grilling spray or wipe the raised rails with oil. Slide the quesadillas off the cutting boards or baking sheets onto the grill and close the lid. Cook for 3 to 4 minutes, then lift an edge to check the sear marks. If the sear marks are dark (almost black), give the quesadillas a quarter turn. If not, cook for 2 to 3 minutes before giving them a quarter turn. Grill until the quesadillas feel firm and the tortillas are crispy. Let the quesadillas cool for 2 minutes, then cut and serve.

Cassoulet de Fruits de Mer (Curried Seafood Stew)

Cassoulet de Fruits de Mer (Curried Seafood Stew)

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This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included. This dish is very quick to make—about 15 minutes. Serve it with or over the Lime Rice recipe included here, or with your favorite version of saffron rice.

Ingredients


The Spice Paste:
4 small hot red chiles, such as santaka or cayenne, stems and seeds removed
1-inch piece fresh ginger, peeled and chopped fine
4 garlic cloves, peeled and chopped
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon powdered turmeric
6 black peppercorns
1 tablespoon malt vinegar

The Cassoulet:
2 teaspoons vegetable oil
1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry
1/2 mild onion, chopped
1 one-pound assortment of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice
1 cup coconut milk (not sweet coconut cream)
2 teaspoons lemon or lime juice
Salt to taste
Cilantro leaves for garnish

Instructions

To make the paste, combine all the ingredients in a blender or food processor and grind to a fine paste.  Set aside.

To make the Cassoulet, heat the oil in a large, deep frying pan and add the curry leaves and the onion; stir-fry until the onion is soft. Add the spice paste and sauté for 2 minutes.

Add the seafood except for the fish, lower the heat, and simmer for 2 minutes. Add coconut milk, bring to a boil, add the fish and lower the heat and simmer for 5 to 7 minutes or until you can flake the fish.

Season with the lemon juice and salt, stir gently and serve garnished with the cilantro leaves along with rice.

Heat Scale: Medium