International BBQ

Aussie Shrimp on the Barbie with Orange Ginger

6 Servings:

12 Giant Prawns, shelled and
1/4 c Butter
1 c Orange juice (freshly
2 tb Sherry
1 ts Orange Zest (grated)
2 Green onions, tops and white
1 ts Ginger root (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer. Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawn over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through. Remove from heat immediately when done, as they will get tough of overcooked. Use any remaining sauce for a dip for the prawns.
***End of Recipe***

Barbecued Swordfish with Thai Banana Salsa
4 Servings:

1 1/2 lb Swordfish

SAUCE
3 tb Soy sauce; light
3 tb Sherry; dry
2 tb Oil
2 tb Oyster sauce
1 tb Honey

BANANA SALSA

2 Bananas; peeled and chopped
1 Red pepper; chopped
1/4 c Cilantro; chopped
2 tb Ginger; minced
2 tb Orange juice
2 tb Lime juice
2 tb Brown sugar
2 tb Fish sauce
2 tb Thai chili sauce

Marinate swordfish in barbecue sauce 15 min to 2 hours. Combine ingredients for banana salsa in a bowl. Taste and adjust seasonings. Barbecue swordfish over medium heat for about 8 min. It is done when it just feels firm to the touch. Serve with salsa.
***End of Recipe***

Grant's London Broil
4 Servings:

1 tb Lemon pepper
1 tb Garlic powder
1/2 ts Pepper, black, fresh ground
1/4 ts Cayenne pepper
1/4 ts Paprika
3 lb London broil, 2" thick

Combine spices in a shallow pan large enough to hold London Broil. Coat entire broil with rub mixture and cover pan with plastic wrap. Set aside at room temperature for approximately 2-3 hours or refrigerate overnight. Meat will look wet. Pat dry but don't remove rub. Pre-heat gas grill on HIGH for 10 minutes. Reduce heat to MEDIUM and place meat on center of grill. Close cover and grill for 10-15 minutes; turn meat over and grill for an additional 10-15 minutes for medium-rare. Use tongs. Don't pierce meat with fork, so as to retain juices. For conventional charcoal grilling, start coals and let burn down to a light gray. Place rack approximately 6 inches from coals. Proceed as above.
***End of Recipe***

Italian Brochettes with Angel Hair Pasta
6 servings:

2 sm Japanese eggplants
1 Zucchini
1 Yellow crookneck squash
1/2 lb Button mushrooms
1 Red bell pepper
1 Yellow bell pepper
2 sm Red onions
1 Fennel bulb
1/2 lb Cherry tomatoes
1/2 bn Fresh thyme
1 pn Crushed red pepper
Grated zest of 1 lemon
1/2 ts Salt; optional
1/2 ts Pepper; optional
9 Garlic cloves
Juice of 2 lemons
1/4 c Vegetable broth or olive
1/2 c Tomato sauce
1 lb Angel hair pasta

Cut eggplant, squash & zucchini into pieces 1/4" thick. Halve mushrooms & cut bell peppers into strips. Quarter removing skins only if they are dirty. Trim outer leaves of fennel & remove any dirt. Slice into 8 thin wedges. Place all vegetables into large bowl.

MARINADE: Strip thyme leaves from stems, reserve stems. In a processor, process thyme, red pepper, zest & salt & pepper. Add garlic while machine is running. Stop machine & add lemon juice Turn on & add vegetable broth in a slow stream. Process 1 minute. Pour over vegetables & allow to marinate for 15 minutes.

Prepare grill & cover to build intense heat. Skewer vegetables. Toss thyme stems onto the heat shield or coals. Place brochettes onto hot grill, cover & allow to smoke for 5 minutes. Remove cover, turn & cook for another 3 to 5 minutes.

Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce & heat through. When skewers are almost done, cook pasta. Drain & return to pot. Pour sauce over pasta & toss to coat. Serve with grilled vegetables.

VARIATION: Use sourdough bread brushed with the marinade & lightly grilled instead of the pasta.
***End of Recipe***

South Seas Pork Tenderloin
4 servings:

2 1/2 pound pork tenderloins
1 1/4 c Orange juice
1/2 c Teriyaki marinade and sauce
2 tb Honey
1/4 ts Pepper
3 Garlic cloves; crushed
2 sl Peeled fresh ginger; 1/8
Nonstick cooking spray
8 sl Cored peeled fresh pineapple

1. Trim fat from pork. Combine pork and next 6 ingredients in a zip-top plastic bag. Seal; marinate in refrigerator 8 hours or overnight. Remove pork from bag, reserving marinade.

2. Prepare grill. Place pork on rack coated with cooking spray; grill 12 minutes, turning and basting frequently with reserved marinade. Add pineapple to grill; grill pineapple and pork an additional 8 minutes or until pineapple is lightly browned and pork registers 160 degrees (slightly pink), turning occasionally and basting pork. Cut pork across grain into 1/4 inch thick slices. Serve with pineapple.
***End of Recipe***

Unusual Chinese Grilled Shortribs
4 servings:

4 ea Large, meaty shortribs
1/3 c Oriental toasted sesame oil
4 1/2 tb Peanut butter
4 tb Brown sugar
2 1/4 tb Curry powder
3/4 c Soy sauce
1/2 tb Black pepper (fresh cracked)
1/2 c Rice sherry wine
1/2 ea Fresh ginger root
2 ea Large garlic cloves (minced)
10 ea Green onions

Make short ribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or other flat surface, pound meat until it is off an even thickness.

NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs.

MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours.

NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done.
***End of Recipe***

Thai Bbq Chicken Appetizers

3 lb Chicken wing drummettes

MARINADE
1/4 c Coarsely chopped garlic
1 bn Cilantro
1 ts Ground turmeric
1 ts Curry powder
1 1/2 ts Ground dried chilis
1 tb Sugar
1/4 ts Salt
3 tb Thai fish sauce

BASTING LIQUID
1/2 c Coconut milk (canned is ok)

DIPPING SAUCE
1/2 ts Dried chili flakes
2 Garlic cloves
1 tb Brown sugar
1/4 ts Salt
1/2 c Chinese red rice vinegar
1 Green onion; thinly sliced
1 tb Coarsely chopped cilantro

Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.

DIPPING SAUCE:
Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.

American Dr. Pepper Flank Steak

Before fancy meat tenderizers were available, people used to marinate tougher meat in Coca-Cola, because of its acidic content. This recipe uses Dr. Pepper because it has more sugar, and when the meat cooks, the sugar caramelizes, adding a great flavor.

Steak Ingredients:

1 (16-ounce) bottle of Dr. Pepper
4 cloves garlic, peeled
2 cinnamon sticks
2 Tablespoons Grill Blend (recipe below)
1-1/2 pounds of flank steak

Grill Blend Ingredients: (Yields about 1 cup)
4 Tablespoons kosher salt
3 Tablespoons Pasilla Powder (homemade chile powder, see recipe below)
2 Tablespoons dried granulated garlic
2 Tablespoons sugar
2 Tablespoons ground cumin
2 Tablespoons coarsely ground black pepper
1 Tablespoon ground thyme

Pasilla Powder Ingredients (yield 1 cup)
5 pasilla chiles

Pasilla Powder Directions:
1. Prepare the pasilla chiles by removing the stems and seeds.

2. Toast the peppers in a skillet over medium height for 5 minutes, turning them frequently until they are dry and crisp, but not burned.

3. Puree the peppers in a coffee grinder until they become a fine powder. (Be sure to clean the coffee grinder very well when you are done.)

Variations:
Ancho powder: Use 5 ancho peppers instead of the pasillas and proceed as directed. Guajillo Powder: Use 5 guajillo peppers instead of the pasillas and proceed as directed.

Grill Blend Directions:
1. Combine all of the ingredients in a small bowl, blending well to evenly distribute the spices. Be sure to break up any chunks that appear.
2. Store the blend in an airtight container. Shake or stir it again before each use.

Steak Directions:
1. In a large bowl, combine the Dr. Pepper, garlic cloves, and cinnamon sticks.
2. Add the flank steak, cover with plastic wrap and refrigerate for 12 hours.
3. Prepare and light the grill, and heat to medium-high. Remove the flank steak from the marinade and pat dry with paper towels.
4. Season both sides with the Grill Blend.
5. Grill the steaks from 3 to 4 minutes on each side, or until done (never cook flank steak past the medium-rare stage or it will be very tough.)
6. Remove the steak from the grill, and let rest for 4 or 5 minutes, loosely covered with foil. Cut the steak across the grain into 1-inch-wide slices.

Serve with Avocado Sour Cream or Pico de Gallo

Avocado Sour Cream
(Yield 4 cups) Try this as a condiment with the Dr. Pepper steak recipe on tortillas, or with raw vegetable sticks, crackers, or tortillas.

Another variation: layer it with your favorite bottled or fresh salsa, and shredded Cheddar or jack cheese in a straight-sided glass bowl and use as a dip.

Ingredients:
2 ripe avocados, seeded and peeled
1 1/2 cups sour cream
1/2 cup heavy whipping cream
1 teaspoon kosher salt, or to taste
1/2 teaspoon Tabasco, or to taste
2 Tablespoons snipped chives (optional)

Directions:
1. Combine the avocados, sour cream and heavy cream in a food processor or blender and process until smooth.
2. Add the salt, Tabasco and chives. Taste for seasoning.
3. Store in an airtight container in the refrigerator until ready to serve (serve within 8 hours.)

Pico De Gallo
This basic salsa goes with beef, pork, chicken and even fish. It is best to use it up the same day you make it. (Yield 2 cups)

Ingredients:
5 jalapeno peppers, stemmed, seeded and diced
1 cup diced tomatoes
3/4 cup diced red onions
1/2 cup diced jicama
1/2 cup chopped fresh cilantro
Juice of 2 limes
3/4 teaspoon kosher salt, or to taste

Directions:
1. In a mixing bowl, thoroughly combine all the ingredients.
2. Cover and refrigerate for 1 or 2 hours before serving.
3. This salsa will keep for 24 hours in the refrigerator.

And now for some great ideas for grilling Vegetables. The following vegetables can be marinated and then grilled.

-- Artichokes. After blanching, marinate in olive oil, lemon and herbs.

-- Beets. After blanching, marinate or baste with olive oil and lemon.

-- Broccoli. Blanch briefly, then marinate in a little teriyaki sauce and a dash of balsamic vinegar.

-- Carrots. After blanching, baste with a little butter seasoned with preserved ginger and garlic.

-- Corn. If it's older, blanch it briefly first; if young and tender, just cook it on the grill, dusted with a little olive oil or butter, cumin and chili powder.

-- Garlic. After blanching, marinate whole heads in a little olive oil, salt and thyme; or use duck fat and chicken stock instead for real decadence.


-- Asparagus with Pesto. Toss asparagus with pesto to taste, a little olive oil and minced garlic. Grill (hot coals) until lightly charred, then serve as is, or with more pesto.

-- Grilled Winter Squash with Cumin. Slice winter squash or pumpkin into 1/2- to 3/4-inch pieces. Dress with a little olive oil, lots of chopped garlic, and cumin, salt and pepper or hot red pepper flakes to taste. Oregano and thyme are optional. Grill over medium coals, turning until tender. Delicious with anything Mexican or Indian.

Be creative and grill the following fruits.

-- Peaches, Nectarines, Figs and Apricots. Halve and pit stone fruit. Figs may be halved or left whole, if desired. Baste with a little honey mixed with white wine, and cook until just warmed through, turning once. Serve either with ice cream or goat cheese and a sprinkling of sweet basil.

-- Pineapple. Baste slices with brown sugar mixed with lime and butter. Serve with anything spicy, especially Mexican or Southeast Asian flavors. For a fire-and-ice ending, serve with pineapple sorbet.

-- Bananas. Grill alongside anything Mexican or marinated in Mexican-style seasoning paste.

-- Assorted Fruits. Grill a mix of apples, pears, peaches, nectarines, figs and pieces of pineapple; remove from grill and splash them with liqueur, then serve with sorbet or ice cream and a big spoon.