Beef Kabobs with Chimichurri

Dave DeWitt August 1, 2015 Recipes Leave a Comment

Chimichurri is a piquant herbed sauce that is often served in Argentina and other Latin American countries as an accompaniment to grilled meats. In this recipe, the tenderloin is marinaded in half of the sauce prior to grilling. The other half of the sauce is reserved to use as a dipping sauce. Chimichurri is also terrific served with chicken, lamb, and fish.

Ingredients

Equipment: Cast Iron Grid, bamboo or metal skewers
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 450 degrees F.

Ingredients

2 pounds beef tenderloin
2 cups extra-virgin olive oil
1 cup red wine vinegar
1/2 cup freshly squeezed lime juice (4 to 5 limes)
4 jalapeños, seeded and chopped
8 cloves garlic
2 cups firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh oregano leaves
2 teaspoons red chile flakes
Kosher salt and freshly ground black pepper

Instructions

Trim the beef and cut into 1 1/2-inch cubes. Place in a shallow pan and set aside.

Add the olive oil, vinegar, lime juice, jalapeños, garlic, parsley, oregano, and red chile flakes to the bowl of a food processor fitted with the steel blade. Blend for 30 seconds, season with salt and pepper, then process for another 10 seconds. Pour half of the sauce over the beef, reserving the remainder. Toss the meat in the marinade until completely coated and refrigerate for 4 to 8 hours.

If using bamboo skewers, place the skewers in a pan and cover with water. Soak for 1 hour.

Remove the beef from the marinade and divide it into 4 (8-ounce) portions. Discard the used marinade. Thread the meat on the skewers and then place the skewers on the Grid. Close the lid of the EGG. Turn the skewers every 2 minutes for a total of 8 minutes for medium-rare to medium, making sure to grill the meat on all sides. Transfer the skewers to a platter and let the meat rest for 5 minutes before serving. Serve with the remaining sauce.

Cassoulet de Fruits de Mer (Curried Seafood Stew)

Dave DeWitt August 1, 2015 Recipes Leave a Comment

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

Cream Cheese, Chocolate and Jam Turnovers

Dave DeWitt August 1, 2015 Recipes Leave a Comment

Here’s a simple, elegant dessert you’d never, ever think of cooking on a BBQ grill. Everyone loves turnovers, and these are so simple you can do them with your eyes closed. For variation use apricot and golden raspberry jam, thinly sliced kiwi and blueberries, thinly sliced peaches and crushed blackberries—let your imagination go wild. And, if you are daring, add a tablespoon of cognac, rum or fruit liqueur to the mix before placing into the filo dough.

By the way, filo dough can takes hours to make, so just pop into your local grocery store and buy a box of pre-made dough, thaw it slowly following the directions, then craft up a delicious dessert of browned and crisp turnovers with yummy fruit hidden inside. One caution: when these come out of the oven wait at least ten minutes before eating, as the fruit inside can scald and seriously burn you if you dig right in.

Ingredients

2 sheets frozen puff pastry, thawed
3/4 cup cream cheese
1/2 cup apricot jam
1/4 cup orange marmalade
1 small bar of milk or semi-sweet chocolate
1/4 cup milk
1 egg
1 teaspoon milk
1 1/2 tablespoons confectioner’s sugar, for sprinkling

Instructions

Pre-heat a BBQ to 425 degrees F., mounding the charcoal on one side only (or, if using propane, turn on the burners on one side of the BBQ only).

On a lightly floured surface, roll out each sheet of pastry into a 12-inch square and cut each square into 4 (6-inch) squares. In a small bowl mix the apricot jam and marmalade together. You can also use fresh fruit and berries here, if sliced or chopped into small pieces.

Put one very full tablespoon of cream cheese in the center of each pastry square, add another very full tablespoon of the fruit jam mixture, then add one 2” x 2”-inch square of chocolate. Lightly brush all four of the edges of each pastry square with water.

Fold the pastry squares in half diagonally to form triangles, pressing the edges together firmly with the tines of a fork that you have dipped in milk. Seal the edges well.

Mix 1 egg with 1 tablespoon milk and brush the top of each turnover with the egg wash.

Sprinkle a tablespoon of water on a baking sheet, and arrange the turnovers on the sheet. With a sharp knife cut several slits in the top of each turnover (for steam vents). Sprinkle the turnovers with the confectioner’s sugar and bake them on the unheated side of your BBQ for 12 to 15 minutes, or until they are puffed and golden.

Remove the baking sheet from the BBQ and sprinkle the turnovers with more confectioner’s sugar and serve them warm, with ice cream if you wish. Wait 10 minutes before eating, as the fruit filling can be dangerously hot.

Pulled Pork and Beans with Cinnamon BBQ Sauce

Dave DeWitt August 1, 2015 Recipes Leave a Comment

This recipe takes a lot of time but the end result is well worth it. Pork shoulder roasts go on sale at the supermarket all the time, so you get maximum bang for your buck. I cold smoke the pork while the beans are soaking and cooking.

Ingredients

2-3 lb pork shoulder roast
1 lb bag of dried red beans

Cinnamon BBQ Sauce:
8 oz cans tomato paste
8 oz water
1/2 cup apple cider vinegar
1/2 cup Worcester sauce
2 1/2 tablespoons molasses
1/4 cup packed brown sugar
1 tablespoon kosher salt
1 tablespoon cumin
1 tablespoon ground black pepper
1 tablespoon cinnamon
1 tablespoon garlic powder
1 tablespoon thyme

Instructions

Soak the beans in water overnight, per the instructions on the package.

Cold smoke the pork shoulder for 2 hours over 1 cup of water-soaked apple wood chips, changing the chips every 20-30 minutes.

While the pork is smoking, rinse the beans and place on a low heat for 90 minutes, partially covered. Place the beans in a crock pot.

Blend all other ingredients except the sauce until smooth, then add to the pot and mix with the beans. Set the pork atop the beans, turn the crock pot on low, and let cook on low for 8-10 hours.

About an hour before completion, the pork should be fork-tender. Place it on a cutting board, shred it, and mix it back into the pot for the last hour of cooking.

Heat scale: Mild

Tri-Tip with Five-Spice Rub

Dave DeWitt August 1, 2015 Recipes Leave a Comment

For as simple as this rub is, it goes great with red meat, especially tri-tip.

Ingredients

One 3 1/2-5-pound tri-tip roast
1 tablespoon salt
1 tablespoon chile powder
1 tablespoon crushed black pepper
1 tablespoon cumin
1 tablespoon mustard
1 tablespoon garlic powder

Instructions

Mix all the spices in a bowl and spread the mixture evenly on a cutting board. Gently coat both sides of the tri-tip in the mixture.

When using my trash can, I cold smoke it for two hours and transfer it to a heated charcoal grill to finish cooking. You want to grill the tri-tip until it reaches 145 degrees F at its thickest point.

If you have a higher-burning hot plate, you can hot smoke the tri-tip for 2 hours or until the meat reaches 145 degrees F at its thickest point instead of grilling it. Hot smoke for 2 hours or until the meat reaches 145 degrees F at its thickest point.

Let it rest for 20 minutes, then slice against the grain and serve. Black cherry wood chips complement beef wonderfully. If you want a deeper flavor, you can cold smoke it for 3 hours instead and finish it off on a hot grill.

Page 36 of 41
←
1
...
35
36
37
...
41
→