Prawns in Orange-Ginger Sauce
Fresh ginger can be kept for several weeks in the salad drawer of the refrigerator. Dried ginger should be ‘bruised’ by beating it to open the fibers, then infused in the cooking liquid and removed before serving. Store dried and powdered ginger in airtight containers.
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
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 1-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 4-inches above the coals or gas. 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
Note: Tiger prawns are noted for their firm, sweet flesh and is also the most popular species for prawn farmers because of their rapid growth rates. They are easily distinguished by their black-and-white stripes across the belly which turn dark red when cooked.
Guadaloupe BBQ
Salmon with Red Onion-Nectarine Relish
There are five species of salmon with distinct characteristics:
Chinook (spring) salmon are Pacific’s largest, averaging between 20 to 70 lbs. and are fatty and delicious for grilling. Sockeye (red salmon) commonly average 5 to 8 lbs. and are the most sought after because of their dark color, high fat content and firm flesh. Coho (silver bright) average 10 to 20 lbs. and are the most widely available salmon. Pink salmon are the smallest and represent approximately 60 percent of the entire commercial catch. Chum are the second most abundant salmon species averaging 10 to 15 lbs., and have the lowest fat content.
2 1/2 cups coarsely chopped nectarines (about 3 medium)
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped red onion
1/4 cup thinly sliced fresh basil
1/4 cup white wine vinegar
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
2 tablespoons minced, seeded, jalapeño pepper
2 tablespoons fresh lime juice
2 teaspoons sugar
2 garlic cloves, minced
1/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
4 (6-ounce) salmon fillets
Combine the nectarines, bell pepper, onion, basil, vinegar, orange rind and juice, jalapeño pepper, sugar, garlic, and 1/8 teaspoon salt in a medium bowl, and stir well. Let the nectarine mixture stand, covered, at room temperature for 4 to 5 hours, stirring occasionally.
Sprinkle pepper and 1/8 teaspoon salt over the salmon fillets.
Preheat charcoal or gas barbecue to 375˚F.
Place the fillets on grill rack coated with cooking spray, and grill 5 minutes on each side or until the fish flakes easily when tested with a fork.
Serve immediately with room temperature nectarine-red onion relish.
Serves 4
Note: After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water. Always marinate seafood in the refrigerator then discard the marinade; it contains raw juices which may harbor bacteria. When marinade is needed for basting reserve a portion before adding raw seafood.
S. Pacific BBQ
Vatulele Resort Pork Loin
Turmeric, a leafy plant in the ginger family, is mildly aromatic and has scents of orange or ginger. By itself it has a pungent, bitter flavor. Ground tumeric comes from fingers which extend from the plant root. It is steamed and then dried, and ground.
5 cloves of garlic, sliced thinly
1/2 cup dry white wine
1/2 cup soy sauce
1 large onion, chopped
1/4 cup fresh lemon juice
2 cups coconut cream
1 teaspoon fenugreek
3 tablespoons brown sugar
1 teaspoon turmeric
1 tablespoon dry mustard
1 tablespoon ground ginger
1 (4 to 5-pound) pork loin roast
With a sharp knife make numerous slits in the roast and insert a thin slice of garlic in each slit.
In a sealable plastic bag combine the wine, soy sauce, onion, lemon juice, coconut, fenugreek, sugar, turmeric, mustard, and ginger, shake.
Add the pork and shake again to mix, seal bag and refrigerate overnight.
Prepare a charcoal or gas barbecue grill for indirect cooking at 375˚F.
Remove the pork from the bag, pouring the marinade into a saucepan.
Boil the marinade for 12 minutes, then set aside to use as a baste.
Place the pork in a roasting pan in the center of the barbecue and cook for 2 1/2 to 3 hours, turning several times, until a thermometer inserted into the middle registers 170˚F.
Generously baste during the last half-hour of cooking.
Serves 4 to 6
Note: You can easily find canned coconut cream. But if you want to make yourself: Grate the meat from 1 coconut, reserve the juice, cook together in a saucepan until boiling, cool, press through double thickness of cheesecloth, discard pulp. The resulting liquid is fresh, homemade coconut cream.
French BBQ
Stuffed Chicken with Fruit Stuffing in a Salt Crust
A lot of production goes into this but the reaction from your dinner guests will be well worth it. Presenting a chicken en croute at the table, removing the crust to discover a steamingly-moist bird with a luscious fruit stuffing, will satisfy the pickiest gourmet. Just don’t let anyone eat the crust – the salt will ruin their taste buds for a week.
1 (5 to 6-pound) roasting chicken
2 1/2 cup chicken stock
1 cup spelt pasta or rice pasta or quinoa pasta
1/2 cup apples, diced
1/4 cup raisins
1/2 cup plums, diced
1/4 cup fresh cranberries
1/4 cup minced chipotle chilies
1 teaspoon fresh, minced lemon sage
1 teaspoon fresh, minced rosemary
1/2 teaspoon dried savory
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1 cup diced bread
1 tablespoon olive oil
3 1/4 cups table salt
3 pounds flour
9 egg whites
1/2 stick butter, melted
3 tablespoons soy sauce
6 fresh rosemary sprigs, 4-inches long
1 egg, with 1 tablespoon cream, beaten
1 lemon, for garnish
4 to 5 large parsley sprigs, for garnish
In a large saucepan, over high heat, bring the chicken stock to a boil, add the grain, cover, and simmer for one hour.
Remove the cover and add the apples, raisins, plums, cranberries, and chilies and simmer another 15 minutes.
Remove the pan from the heat and add in the sage, rosemary, savory, salt and pepper and breadcrumbs and mix well. Stuff the chicken.
Make a crust by beating the flour, egg whites, and salt together with an electric mixer on medium speed for 1 to 2 minutes, then add 1 to 2 tablespoons of water to bind the dough. Remove it and form into a ball.
Preheat charcoal or gas barbecue for indirect heating at 325˚F.
In a small bowl mix the soy sauce with the melted butter, then use to brush the chicken. Season it with pepper only (it will pick up salt from the dough).
On a lightly floured surface, roll out the salt dough to an 20x20-inch oblong about 1/3-inch thick. It should be large enough to easily cover the chicken.
Place the rosemary sprigs in the center of the flour and then put the chicken breast side down on top of the herbs. Brush all around the edges of the dough with the egg wash and fold the dough over the chicken, sealing the edges with a fork.
Turn the chicken over and place on a roasting pan, seam side down, and put into the preheated barbecue.
Bake over indirect heat for 1 1/2 to 1 3/4 hours.
Place the chicken on a serving tray and take to the table still in the crust. With a sharp knife cut around the crust, being careful to avoid the built-up steam when you lift off the top crust, then lift out the chicken. Let it rest for 20 minutes, covered.
Discard the salted crust, remove the fruit stuffing to a serving dish, and serve the carved, super-moist chicken.
Serve 4 to 6
Note: I would go ahead and serve this with a chilled bottle of dry white French wine like an Alsace riesling or a Loire Valley sancerre.
Canadian BBQ
Grill-Roasted Venison Loin (Backstrap)
with Rosemary and Dried Cherries
Tart cherries like Montmorency and Morello, are seldom sold fresh in your local grocery store. They are usually frozen, canned, or dried for use throughout the year. You'll need to find a farmers' market to purchase them fresh.
1 1/2 teaspoon chopped fresh rosemary
1 large garlic clove
1/2 teaspoon salt
1 1/2 teaspoons extra-virgin olive oil
1 (2-pound) venison boneless loin
Salt and freshly ground black pepper
1/2 cup dry red wine
1/2 cup dried tart cherries
1/2 cup beef broth
1/2 cup water
1 tsp cornstarch
2 tablespoons black currant jelly
Grind 1 teaspoon rosemary with garlic and salt with a mortar and pestle to make a paste, then stir in 1/2 tsp oil. Pat the venison dry and put it in a shallow pan, then rub with the paste. Season well with salt and pepper, then cover and chill 20 minutes.
Preheat charcoal and gas barbecue to 375˚F.
Spray your grill very well with PAM or other grilling spray.
Let the venison come to room temperature then roast the loin on the grill, turning once, about 10 minutes total. Transfer the meat to the indirect side of the grill, away from the direct heat, and roast the venison until an instant read thermometer inserted diagonally into center registers 145˚F, 20 to 25 minutes.
Transfer the meat to a plate and cover it tightly with foil. Add wine and cherries to a large skillet and boil over moderately high heat, stirring continuously.
Stir together the broth, water, cornstarch, and the remaining 1/2 teaspoon of rosemary in a bowl and add to the skillet. Simmer, stirring, until thickened, about 5 minutes. Whisk in jelly, salt, and pepper.
Cut the venison into 1/4-inch thick slices and serve with the sauce. Venison should be medium rare.
Serves 4 to 6
Note: If you prefer moist, juicy meat without pink centers, simply grill to medium rare, then place in a warm over for 5 to 15 minutes, depending on thickness. Slice meat across the grain, not with it.
Allow 4 to 5 ounces of meat per serving. Since venison is so lean, you will be surprised how far a small amount will go in filling you up.
Argentine BBQ
Chimichurri Short Ribs
In Argentina you don’t ask for ketchup you ask for chimichurri sauce, for your burgers, steaks, roasts and just about any other meat. Every family and every chef has their own recipes, this is one of our favorites.
6 cloves garlic
1 med. white onion, finely chopped
2 bunches Italian parsley, stems trimmed
Juice from 2 lg. lemons
1/2 teaspoon chili flakes
1/4 teaspoon cayenne
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Rub:
1/2 cup coarsely ground black pepper
1/4 cup light brown sugar
1/4 cup paprika
1/2 teaspoon garlic powder
2 tablespoons coarse, or flaked, salt
6 lbs. beef ribs, trimmed
2 bottles of your favorite beer
Preheat charcoal or gas barbecue to 300˚F.
In a food processor, blend the garlic and onion, and with the motor running add the parsley, lemon juice, red pepper flakes and the onion. When the mixture is chunky add the olive oil in a slow, steady stream. Continue to process the mixture until it is smooth and quite thick.
Use a rubber or plastic spatula to scrape the sauce into a bowl, salt and pepper to taste, then cover and set aside.
In a small bowl, combine the pepper, brown sugar, paprika, and salt and mix well with a large spoon.
Rub the beef ribs with the spice rub and place them in a roasting pan or Dutch oven. Pour beer around the beef (not over it), cover the pan or oven, and cook for three hours.
Remove slabs of ribs from the pan and cut them into individual rib portions.
On your still hot grill cook ribs for five minutes or until crusty and tender. Serve with chimichurri sauce.
Serves 4 to 6
Note: Chimichurri is also the name of a style of hamburger in the Dominican Republic. The burger (also called a Chimi) is cooked with oil and soy sauce, and garnished with tomatoes, grilled onions, shredded cabbage, oregano, mustard, ketchup and mayonnaise.
GREEN BBQ IMAGES
Green BBQ
Rick Browne, the Dr. of BBQ, goes green in 2008 promoting the greening of America's backyard bbq's.
Media Appearances
Maté Toast
Rick, Kelly & Regis toast with maté cups on the street outside the ABC studios in New York City after an appearance where Rick cooked up some Argentine asado (bar becue) for the dynamic duo on a "Grilling Friday" segment.
Super Bowl snacks
Super Bowl healthy snacks were the topic of Rick's Feb. 2008 appearance on Regis & Kelly.
