Posts Tagged ‘bbq tool sets’
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 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!
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!
Use Stainless Steel Barbecue tools
Is it time to throw out your rusted worn out barbecue tool set? Don’t replace with another cheap chrome plated bbq tool set that will rust out by the end of the season. Remember to buy a good quality stainless steel barbecue tool set, which should last for many years to come if you take care of it. Clean it after each use and don’t let it sit all day in a water soak. If you need to soak the barbecue grill accessories to soften the food residue then do so but for maybe 30 minutes or so. You will have shiny clean barbecue tools that look like new each use. Just a reminder. Enjoy life!
“Taste Of Thailand”
Choosing an Asian theme, like “Taste of Thailand”, is a great idea for a non-traditional barbeque party. You may even invite your guests to dress with the theme in mind and bring side dishes reflecting the theme. You’ll also want to have some good Thai recipes of your own. Here’s a yummy one to start with:
Thai Chicken Satay
Ingredient List:
1/2 cup canned light coconut milk
1 1/2 teaspoons ground coriander
1 teaspoon red curry powder
1 teaspoon fish sauce
1/2 teaspoon chili oil
1 pound skinless, boneless chicken thighs – cut into strips
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peanuts
12 wooden skewers, soaked in water for 15 minutes
1 cup prepared Thai peanut sauce
Cooking directions:
1. In a large glass bowl, stir together the light coconut milk, coriander, curry powder, fish sauce, and chili oil. Add the chicken thighs, and stir to coat. Cover, and refrigerate for at 30 to 1 hour minutes.
2. Preheat outdoor grill to high heat. Thread the chicken strips onto skewers. Discard marinade. Cooking time is fast, so make sure to have the necessary BBQ tools ready.
3. Grill chicken for 2 to 3 minutes per side. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.