Archive for the ‘Barbecue’ Category
My “Poached” Salmon Recipe for the Barbecue
I took a microwave recipe that I used for years and adapted it to my Barbecue Grill. All you need is a grill medium heat or with spread prepared charcoal and a long handled spatula or thong from your barbecue tool set. I took away the water and added some olive oil. It is delicious.
Ingredients:
2-3 lbs. Fresh Salmon cut in serving portions
Fresh squeezed lemon juice (2 TBS or so per portion)
whole pepper corns
Lawry’s Seasoned Salt
olive oil(1 tsp or so per portion)
dry white wine (enough to cover the fish in the “boat”)
aluminum foil formed in individual “boats) to place the fish and ingredients
I first form aluminum boats flattened in the bottom and crimped at the ends for placing the ingredients. Then I cut the salmon into individual portions with an appropriate knife from your kitchen cutlery set. I place them in each aluminum boat and then coat them with olive oil, Lawry’s salt and then lemon juice.I dredge the fish on both sides then pour the wine over the fish. I add a little Lawry’s salt and 3-4 pepper corns and close the boat by crimping the top. I cook them on direct heat for 20-25 minutes. At 15 minutes I usually open the top crimp with my Long handles thongs from the bbq tool set to allow some browning and to have the fish absorb more of the smoke flavor. Serve with a nice dry white wine or pinot noir along with a fresh salad with a vinaigrette or oil and vinegar dressing. French or Italian bread and maybe some fresh grilled zucchini. Enjoy!
Barbecued Crusted Trout
Grill the trout by the indirect method for either charcoal or gas barbecue grills. All you need is a barbecue fork and long handled spatula from your barbecue tools sets and a cooking grill.
Ingredients:
4 8-10 oz. fresh trout (or thawed)
2 TBS olive oil
3/4 cup fine dry bread crumbs
1/2 tsp garlic salt(I would prefer crushed garlic and only lightly salt the fish if desired)
1/4 tsp paprika
1/4 tsp white pepper
1/4 tsp dried thyme crushed
1/4 tsp dried oregano crushed
Split trout open like a butterfly and brush both sides with the olive oil.
In a shallow dish combine bread crumbs, garlic, small amount salt, paprika, white pepper, thyme and oregano tossing together. Place the fish in the crumb mixture to coat on both sides with the crumbs.
Lightly grease the cooking grill and place the fish flesh side down in the center of the cooking grill. Grill 8-10 minutes or until fish flakes with tested with your fork of your barbecue tools. Then remove with the long handled spatula to a serving plate. Cook the fish the entire time on one side to avoid losing the crumb coating. Turning is not necessary.
Wine Basted Cornish Hens Barbecued
For this barbecue recipe use the indirect cooking method with either your charcoal barbecue grill or your gas barbecue grill (with medium heat).
Ingredients:
4 Cornish game hens (thawed or fresh)
1/3 clear Italian or Dijon vinaigrette salad dressing
2 TBS dry white wine
1/4 tsp salt (or less)
1/8 tsp pepper or to taste(I like fresh ground)
Combine salad dressing and wine and set aside. Then rinse the game hens and pat dry. Season with salt and pepper. Place the Cornish game hens breast side up in the center of the cooking grill. Using the basting brush from your barbecue grill accessories, brush the hens with the salad dressing mixture. Then barbecue for 45 to 60 minutes or until tender and no longer pink. The recipe suggests basting the hens once again with the salad dressing baste. I usually baste poultry every 15 minutes after the first 25 minutes or so. Serve with a nice green salad with vinaigrette dressing, barbecued corn, French or Italian bread and a nice dry white wine or pinot noire. Enjoy!
Barbecued Fish Filets
My wife Silvia and I just went Ocean fishing and came back with some great Sculpin. Today is our barbecue day for our Gas Barbecue Grill. We’re going to use the marinade that Silvia uses for our barbecued prawns.
Ingredients:
2 lbs. or so fresh fish fillets
4 TBS +/- butter (margarine if cholesterol problems)
1 medium lemon squeezed
1-2 cloves garlic (pressed)
Melt the butter and sauté the garlic, then when cooled add lemon juice and pour over the fish filets, turning them to coat completely. Marinade for 30 minutes or so. Either light the charcoal or preheat the gas grill with nice hardwood, soaked wood chips. When ready take the barbecue grill and lightly spray with non stick like Pam or wipe down with olive oil. Then place over the preheated, prepared grill on medium heat and then place the fish on the lightly greased barbecue grill. Cook for 5-6 minute or until the fish is white and flakes with your fork from your barbecue grill accessories. You may turn the fish halfway through the cooking time with the long handled spatula from your bbq tool set. If the fillets are 1″ thick you might cook them 10 minutes or so and definitely turn them with your long handled spatula from the barbecue tools. Serve with a nice summer green salad with vinaigrette along with barbecued veggies, french bread, and a nice dry white wine or pinot noire. Enjoy!
Barbecued Cornish Game Hens with Wine Baste
This is a nice Summer recipe. For Cornish Game hens in wine baste, use the Indirect cooking method both for charcoal barbecue grills or with gas barbecue grills on medium heat.
Ingredients:
4 (1 1 1/2 pound) Cornish Game hens (defrost if frozen)
1/3 cup clear Italian or Dijon vinaigrette salad dressing
2 TBS dry white wine
1/4 or less salt
1/8 tsp ground pepper
Combine salad dressing and wine; set aside. Rinse hens and pad dry. Season with salt and pepper. Place hens breast side down in center of the (sprayed with non stick oil) barbecue cooking grill. Brush with salad dressing mixture. Grill 45-60 minutes or until tender (test with barbecue fork from your barbecue tools) or until no longer pink. Brushing at least once with the salad dressing mixture. (I like to baste every 15 minutes after the first 30 but don’t leave cover of bbq off too long). Remove with a spatula from your bbq tool set. Makes 4 servings. Great seved with corn, a nice summer salad, French bread, and a nice dry white wine or Pinot Noir if desired. Enjoy!
Planning for an End of Summer BBQ
With summer all but coming to a close, I’m busting out my grill and my BBQ tool sets for one last summer blowout. I have invited all my friends over for this one, and I think that I will be fantastic. The thing with barbeques is that the food makes or breaks the whole enterprise. You can have cases of beer and an abundance of lawn games, but if the food is subpar, no one is leaving fully satisfied.
A good barbeque can be measured by how many burned steaks are taken off the grill. When people have to wait too long or the food is ill-prepared, you’re left with a bunch of antsy guests looking to get their fill instead of having a good time. I’ve stocked up on steaks, burgers, chicken and dogs—plus I’ve been honing my skills on the grill on summer—so I know I’m going to be ready.
Cleaning the Charcoal Barbecue Grill
To make cleanup of the cooking and charcoal barbecue grills easier always spray the cooking grill with a non stick spray coating (Pam etc.) before adding the food. Don’t use aerosol directly over hot coals. After each use, loosen residue on the cooking grill of your charcoal barbecue grill with a good quality brass bristled brush from your barbecue tool set and then wipe with paper towels. Remove accumulated ashes frequently. Use the brush from your bbq tool sets after each use and don’t wait until the next time your gearing up to cook. Enjoy!
Barbecued Fish with Italian flare
Ingredients:
4 halibut, salmon, shark or swordfish steaks (1 1/2 to 2 pounds)
1/4 cup butter (or margarine if desired)
1 TBS snipped fresh basil
2 tsp lemon juice
Combine butter, basil and lemon juice and beat until fluffy. Set aside.
Lightly grease a cooking grill. Place fish on the barbecue cooking grill and grill 10 to 12 minutes or when fish flakes when tested with your fork from your barbecue tools. Turn fish once, halfway through the cooking time with your long handled spatula from the bbq tool set.
Before serving, top each fish steak with a dolop of the butter mixture and serve immediately. Consider Steamed fresh asparagus or zucchini done in your waterless cookware pot or grill them on the barbecue. Also serve with linquine with a tomato sauce, romaine and artichoke salad, parmesan-garlic bread and a nice wine. Enjoy!
You don’t need a $5,000 grill for Great Barbecues
I’m skimming the Time Magazine article(July 5th) that I cut out and have been sharing along with my comments. I love one of the final comments that reminds us that we don’t need all of the bells and wistles of a high tech gas barbecue grill. Actually the wonderful Weber style charcoal barbecue grills are perfectly fine and the food generally tastes better anyway, as long as you watch the oversoaking of the starter fluids. Then all you need is to invest in a good quality stainless barbecue grill set and pull out your heavy steel thongs, reinforced spatula, silicone brush for basting, and a wire brush for clean up and barbecue away. Invest in quality barbecue grill accessories to make life easier when you’re barbecuing to your favorite recipes. Enjoy!
Albacore in Foil Barbecue
Here’s a great recipe for the Summer. The Albacore and Yellowtail will soon be available in the better Seafood Markets in Southern CA. They will be running up the coast from this month for several to come and we can buy great fresh fish.
The recipe is not on a diet of course and is a splurge, but we need to splurge once in a while. I got this from a fishing buddy years ago and it’s delicious.
Ingredients:
filet of Albacore or Yellowtail with skin on(usually cook a quarter section filet in each aluminum foil pocket)
juice of large lemon
1 TBS soy sauce
fresh pepper to taste (plenty of salt in the soy sauce)
Mayonaise to coat the fish
Cook on charcoal barbecue grill or gas grill on medium heat with soaked wood chips. So preheat the grill. For each filet, pour lemon juice and soy sauce over the fish and coat all sides. Then coat the fish completely with mayonaise and pepper over all. Prepare an aluminum foil boat large enough to fit the filet (can of course cut filets to serving size, if you wish). Then crimp the foil boat and put on the preheated barbecue. Cook for 25-30 minutes or a little longer if you wish. At the half way point open the crimp with your thongs from your barbecue tool set to allow the smoky barbecue flavor to seep in and to evaporate some of the liquid. Remove the aluminum boat from your barbecue grill with your thongs from the barbecue grill accessories and serve. Great with good salad, corn and of course a nice dry white wine or pinot noir or your favorite beer. Enjoy life!