Sunday 20 November 2016

Backyard BBQ Battle, Season 2, episode 4, Burgers

Bill and I each put out a trio of burgers on this episode.  Here are 2 of my recipes.

Episode 4 - Burger episode


Moroccan chicken burger


For the burger
·         1 pound ground chicken
·         1/2 onion grated
·         1 garlic clove, minced
·         1 teaspoon sriracha·         1/2 teaspoon cumin
·         1/2 teaspoon salt
·         1/4 teaspoon white pepper
·         Pinch cinnamon
·         1-inch chunk ginger, grated (about 1 teaspoon)
·         2 carrots, grated
·         1 teaspoon lemon juice
·         Optional: pinch cayenne pepper
For the Sauce :
·         1/4 cup mayo (homemade or store-bought made with avocado or olive oil)
·         1 teaspoon lemon juice, more to taste
·         1/2 teaspoon dill·         1 to 2 teaspoons chopped fresh mint
 1.      In a large bowl combine ground chicken with all remaining ingredients and mix well to combine. Form into 4 patties. If the chicken mixture is sticky, wet your hands before forming each patty.
2.      Oil grill and heat to medium heat. Place burgers onto the grill and cook for 6 to 7 minutes on each side, or until fully cooked to 165 degrees.
3.      While grilling whisk together sauce ingredients.  Garnish with lettuce, red onion, sliced avocado. 


Grilled cheese burger slider

For the burger
·         ½ cup caramelized onions
·         ½ cup of parmesan
·         -salt, pepper
·         -roasted garlic
1.      Mix all ingredients lightly into the beef.  Grill over direct heat till cooked to 160 degrees
2.      Place patty between two grilled cheese sandwiches.  Garnish with the usual burger toppings.


Tuesday 15 November 2016

Episode 3 - Pool Party

Episode 3 - Pool Party episode


Cajun chicken salad


  • 1 pound skinless, boneless chicken breasts
  • Salt
  •  1/2 cup mayonnaise
  • 2 Tbsp mustard
  • 1 Tbsp cider vinegar
  • 2 teaspoons paprika
  • 1 teaspoon Cajun or Creole seasoning
  • 1 teaspoon prepared horseradish
  • hard-boiled eggs, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped green onion
  • Tabasco or other hot sauce to taste

Grill chicken.  Chop up chicken and mix with ingredients above.  Serve on a baguette or in lettuce cups.


Blackened shrimp on cucumber slice

For the Cucumbers
  • 16–20 (½ -inch-thick) English cucumber slices
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. freshly squeezed lime juice
  • ½ tsp. sea salt½ tsp. pepper
  • 1/3 cup chopped mint

For the Blackened Shrimp
  • 2 tsp. paprika
  • 2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • 1 tsp. pepper
  • 1 tsp. dried ground thyme
  • 1 tsp. dried ground oregano
  • ¼ to ½ tsp. cayenne to taste
  • ¼ to ½ tsp. red chili flakes to taste
  • 16–20 (about 1¼ lbs. total) large deveined tail-on shrimp
  • 2 Tbsp. butter
  • cooking spray 
  1.      Put the sliced cucumbers in a bowl and mix with the olive oil, lime juice, salt, pepper, and mint. Cover and refrigerate.
  2. Prepare the blackening seasoning by combining the paprika, garlic powder, onion powder, cumin, sea salt, pepper, thyme, oregano, cayenne, and red chili flakes. Coat the shrimp with the blackening. On the direct heat side of the grill, cook shrimp about 2 minutes per side till well done.    Serve on a cucumber slice.


Gazpacho

·         4 green onions, trimmed
·         1 small red onion, peeled and quartered
·         2 garlic cloves, peeled
·         1/3 cup extra-virgin olive oil, divided
·         1 (1/2-inch-thick) slice country-style bread (about 2 ounces)
·         6 ripe tomatoes (2 1/2 pounds)
·         1 red bell pepper
·         1 green bell pepper
·         1 cucumber, peeled
·         3 tablespoons chopped fresh basil
·         3 tablespoons chopped fresh flat-leaf parsley
·         1 tablespoon chopped fresh oregano
·         1 tablespoon chopped fresh tarragon
·          teaspoon chopped fresh thyme
·         2 tablespoons red wine vinegar
·         3/4 teaspoon sea salt
·         1/4 teaspoon freshly ground black pepper

Grill vegetables.  Let cool.  Combine in a blender and refrigerate.  Serve in a shotglass with toasted baguette.


Tuesday 8 November 2016

BYBBQB Episode 2 - International BBQ

Episode 2 - International BBQ episode

Beef Bulgogi

·         1 pound well-marbled, boneless sirloin, tenderloin or skirt steak
·         4 large garlic cloves
·         1 cup peeled, chopped ripe Asian or Bosc pear
·         ¾ cup finely chopped onion
·         1 teaspoon finely chopped ginger
·         1 scallion, chopped
·         2 tablespoons soy sauce
·         1 tablespoon roasted sesame oil
·         1 tablespoon light brown sugar or honey
·         ½ teaspoon black pepper
·         ½ teaspoon sesame seeds, toasted
 
Serve in a lettuce wrap or on a cold redleaf lettuce salad


Thai Beef salad

  • ·         1 lb sirloin steak, about 1 to 1 1/2-inches thick
  • ·         3 tablespoons lime juice
  • ·         3 tablespoons soy sauce
  • ·         3 tablespoons canola oil
  • ·         2 tablespoon brown sugar
  • ·         1 teaspoon minced garlic
  • ·         1 1/2 teaspoons minced ginger
  • ·         1 1/4 teaspoons red curry paste or chilli-garlic sauce
  • ·         1/2 head red-leaf lettuce, torn (about 6 cups)
  • ·         3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
  • ·         1/2 cup coriander leaves, rinsed and dried
  • ·         1 cup basil leaves, sliced into ribbon


1.       Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish.
2.       In a medium bowl combine 3 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat
3.       Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally.
4.       Reserve the rest of the mixture refrigerated, to dress the salad. 
5.       Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain. 

6.       Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.