Archive for the ‘Barbecue recipes’ 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!
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!
Pecan buttered fish fillets
This is a great home barbecue meal to cook over your charcoal or gas barbecue grill.
Ingredients:
1 pound or more fresh fillets of sole, hallibut, cod, turbot, red snapper, or fish of your choice 1/2 to 1″ thick with skin attached
3 tbs butter (margerine if you have high cholesterol)
1/3 or so chopped pecans
1/4 tsp salt (better 1/8 tsp)
1/8 tsp pepper or to taste
1 TBS snipped parseley
lemon cut into wedges
In a small stainless steel frying pan from your cookware set, melt butter and stir in the pecans. Cook and stir over medium heat about 3 minutes or until pecans are toasted and butter is dark brown.
Cut large fillets into 4 equal portions and place on a lightly greased cooking grill. Grill over the charcoal or medium heat gas grill, for 6-10 minutes or until fish flakes when tested with your fork from your bbq tools. Remember to turn the fish over halfway through the cooking time with your spatula from your barbecue accessories.
Arrange grilled fish on a serving platter; season with salt and pepper(I tend to do this before cooking and possibly with some crushed garlic cloves). Spoon pecan butter over the top. Sprinkle with parsely and serve with a nice summer salad, grilled vegetables and bread and maybe a nice dry white whine or pinot noir??? Enjoy!
Summer Fish Steaks with Cucumber Dill Sauce
This is a great Summer barbecue idea to do on your charcoal or gas grill on a cooking grill.
Ingredients:
4 fresh halibut, salmon, or swordfish steaks, cut 1 inch thick. (1 1/2 to 2 pounds)
1/4 tsp of salt (or 1/8th tsp)
1/8 tsp pepper
2 TBS butter(if cholesterol problems make it margerine)
1/2 cup chopped, seeded cucumber
1 TBS snipped chives
1 1/2 tsp snipped fresh dill(if can’t find then 1/2 tsp dried dillweed)
Lemon wedges
Sprinkle both sides of fish steaks with salt and pepper. lighlty grease the cooking grill. Place fish steaks. on the cooking grill. Grill 10-12 minutes or tille fish flakes when tested with the fork from your barbecue tool set. Turn the fish once, halfway through the grilling time with your spatula from your Barbecue grill accessories.
While fish steaks are grilling, prepare the cucumber-dill sauce. In a small stainless steel saucepan from your cookware set, melt the butter and stir in the cucumberchives and dill. Heat the sauce through.
Arrange fish steaks on a serving platter and drizzle the cucumber-dill sauce over the fish and serve with lemon wedges. I makes 4 servings. Enjoy!
Neat Recipe for Mexican Style Hamburgers
I found a great recipe for Mexican Style Hamburgers. I am embellishing it to my taste (I love chilis). Just fire up the barbecue, pull out the barbecue tools and cook away.
Ingredients:
1 medium ripe avocado, seeded, peeled and cut up
1 small tomato, peeled, seeded(optional), and chopped (1/3 cup)
1 TBS chopped onion
1 TBS lemon or better lime (limón verde) juice
1/4 tsp salt or less(half this should be fine)
1/8 tsp garlic power (I would crush a garlic clove)
dash hot pepper sauce or ground red pepper (I would dice serano or jalapeño pepper to taste myself)
1/2 cup crushed corn chips
1/2 cup milk
2 TBS finely chopped onions (or grated)
1 tsp Worcestershire sauce
1 pound lean ground beef
4 tomato slices
4 lettuce leaves
4 hamburger buns, split and toasted on barbecue
Into a medium mixing bowl mash avocado, stir in tomato, the TBS onion, lime juice, pinch salt, garlic, and hot pepper/chili. Cover and chill in refrigerator until serving time.
Meanwhile, i another medium mixing bowl combine crushed corn chips, milk, onion, and Worcestershire sauce. Add meat then mix well and shape into 4 3/4 inch hamburger patties.
Grill on the barbecue for 10-11 minutes turning over half way through grilling time with your spatula from your barbecue tool set. Serve on your lettuce lined toasted buns, topped with tomato, and guacamole. There are 4 servings in this recipe. Enjoy!
Barbecued Lamb Chops with Tangy Mustard Sauce
This is a nice twist for a Summer Barbecue. You would cook this in your Charcoal Barbecue the Direct heat method and with a Gas Barbecue either cook direct method or with the Indirect method mentioned in a previous blog on Medium heat. Always turning the lamb chops at least once halfway through the cooking time with your barbecue tools like the long handled thongs.
Ingredients:
1/2 cup dairy sour cream
3 to 4 tsp. Dijon-style mustard
1 clove garlic minced or crushed
8 lamb chops, cut 1 inch thick
Combine sour cream, mustard, and garlic. Trim fat from chops and then place the chops on the cooking grill. Cook 7-9 minutes for rare (140 degrees F, 60 degrees C) 10-13 minutes for medium (160 deg F, 71 deg C), 14-17 minutes for medium-well (170 deg F, 77 deg C). You turn once halfway through grilling time with your barbecue tool like the thongs. I tend to turn more often than this for my wife and daughter’s chops since they like them medium-well plus and the chops will charr if not turned more frequently. Serve with the delicious sauce that you prepared. Enjoy.