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barbecue grilling
at recipeseasy.com
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Emeril's Great Grilling and Barbecue Tips
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Yield: 4 servings
1 c Coarsely ground yellow
Cornmeal
1 c All-purpose flour
2 tb Sugar
1 tb Sugar
1 ts Salt
1 1/2 ts Baking powder
1 lg Egg, lightly beaten
1/2 c Buttermilk
1/2 c Milk
6 tb Unsalted butter, melted
4 Canned chipotles, pureed
Shortening
Preheat the oven to 450 degrees and preheat two 6-inch cast-iron
skillets in the oven for 20 minutes. In a mixing bowl, combine the
cornmeal, flour, sugar, salt, and baking powder. Fold in the egg,
buttermilk, milk, butter, and pureed chipotles. Brush the preheated
pans with shortening and immediately pour in the batter,
approximately three-fourths of the way up. Bake for 25 minutes, or
until the cornbread is brown around the edges and firm. Cut each
cornbread into 4 wedges.
Yield: 8 pieces
GRILLIN' AND CHILLIN' SHOW #GR3615
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Emeril's Great Grilling and Barbecue Tips
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Yield: 4 servings
1 c Coarsely ground yellow
Cornmeal
1 c All-purpose flour
2 tb Sugar
1 tb Sugar
1 ts Salt
1 1/2 ts Baking powder
1 lg Egg, lightly beaten
1/2 c Buttermilk
1/2 c Milk
6 tb Unsalted butter, melted
4 Canned chipotles, pureed
Shortening
Preheat the oven to 450 degrees and preheat two 6-inch cast-iron
skillets in the oven for 20 minutes. In a mixing bowl, combine the
cornmeal, flour, sugar, salt, and baking powder. Fold in the egg,
buttermilk, milk, butter, and pureed chipotles. Brush the preheated
pans with shortening and immediately pour in the batter,
approximately three-fourths of the way up. Bake for 25 minutes, or
until the cornbread is brown around the edges and firm. Cut each
cornbread into 4 wedges.
Yield: 8 pieces
GRILLIN' AND CHILLIN' SHOW #GR3615
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A Barbecue Sauce
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Yield: 4 servings
4 Boneless and skinless;
-chicken breast
; halve
1 Egg; slightly beaten
1/2 c Seasoned bread crumbs
2 tb Butter or margarine
1 3/4 c Spaghetti sauce
1/2 c Shredded mozzarella cheese
1 tb Grated parmesan cheese
1/4 c Chopped fresh parsley
Using palm of hand flatten chicken to even thickness. Dip chicken
into egg then into crumbs to coat. In skillet over medium heat, in
hot margarine, brown chicken on both sides. Add sauce. Reduce heat.
Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover;
simmer 5 minutes or until cheese melts.
Makes 4 servings.
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Adobo Yucateco (Yucatecan Barbecue)
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Yield: 1 servings
7 md Sized dried chipotle chiles;
-stemmed and slit
-lengthwise, up to 10
1/3 c Onion; in 1/2" slices
5 tb Cider vinegar
2 Cloves garlic; sliced
4 tb Ketchup
1/4 ts Salt
Today I inadvertently deleted the name/address of the person who
requested a recipe for adobo sauce. When I went to one of my favorite
sites, Index of Sauces and Seasonings-Diana's kitchen, there was a
very simple recipe there, among recipes for many other wonderful
sauces.
Combine all of the ingredients in a pan with 3 cups of water. Cover
and cook over low heat for 1-1.5 hour, until the chiles are very soft
and the liquid has been reduced to one cup. This recipe will keep for
several weeks in the refrigerator in an airtight container.
for chipotle puree, place the cooked chipotles and sauce ina blender
and puree. Put through a fine sieve to remove seeds. Makes 1 cup.
Diana credits this recipe to Mark Miller's book, _The Great Chile
Book_
Check out:
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All Purpose Sweet Cherry Barbecue Sauce
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Yield: 1 servings
115 g Streaky bacon
200 g Lean pork or chicken
50 g Chicken livers
1 Clove garlic; finely minced
1 tb Parsley
3 1/2 oz White bread crumbs
Salt and freshly ground
-black pepper
2 fl Cider
Brandy to taste; (optional)
Mince the meats, garlic and parsley in a mincer.
Add the bread crumbs and season to taste. Pour in the cider and
brandy and mix well. You can add many different ingredients to the
stuffing to vary it and make it more interesting.
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Ancho-Cherry Barbecue Sauce
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Yield: 8 servings
3 Dried ancho chiles; seeded
1 c Simmering water
1 tb Canola oil
1 lg Yellow onion; diced*
1 Red bell pepper; seeded &
-diced
1 md Zucchini; diced
2 lg Cloves garlic; minced
1 cn (14 oz) stewed tomatoes;
-undrained
4 c Water
1 lg Potato; peeled & diced
1 cn (11 oz) corn kernels;
-drained
1 tb Dried parsley
2 ts Dried oregano; ** see note
1 1/2 ts Ground cumin
1 ts Salt
1/4 c Tomato paste; *** see note
Add the chiles to an ungreased skillet. Cook over medium heat until
lightly toasted, about 2 minutes, occasionally shaking the pan and
turning the chiles as they cook. Remove from the heat. In a large
mixing bowl, cover the chiles with simmering water. Place a lid or
plate over the chiles to keep them from floating, and soak for 20
minutes.
Add the chiles and about 1/2 cup of the soaking liquid to a blender
and puree, about 5 seconds. Scrape into a small bowl; set aside.
Meanwhile, in a large saucepan, heat the oil over medium heat. Add the
onion, bell pepper, zucchini and garlic and cook, stirring, until
tender, about 6 minutes. Stir in the remaining ingredients except for
the tomato paste and the ancho puree and bring to a simmer. Reduce
heat to medium-low and cook, stirring occasionally, until the
potatoes are tender, about 20 minutes. Stir in the tomato paste and
the chile puree and cook for 5 minutes.
Let the stew stand for 5-10 minutes before serving. Ladle into bowls
and serve with flour tortillas.
Serving Ideas : green chile grits, salsa, sour cream
NOTES : * I didn't have onions. The ones I had had gone bad so I used
a few shallots, chopped
** I used Mexican oregano instead of regular.
*** Not only did I use the tomato paste but I also used 1 tsp Better
Than Bouillon chili base mixed in with some of the liquid from the
chiles.
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Barbecue
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Yield: 2 servings
2 150 g; (5oz) barbary duck
; breast
2 lg Yellow peaches; unskinned
-and
; halved with the
; stones removed
400 ml Veal stock; (14fl oz)
85 g Butter; (3oz)
6 Shallots; sliced
1 ts Honey
1/2 ts Five spice powder
1 ts Sherry vinegar
200 ml Ruby port; (7fl oz)
100 ml Madeira; (3 1/2fl oz)
1 ts Icing sugar
150 g Baby spinach leaves; (5oz)
Sea salt and freshly ground
-black pepper
Pre-heat the oven to 220?C/425?F/gas mark 7
Have ready the veal stock and set aside. Heat one third of the butter
in a saucepan and saut? the shallots with the honey and the five
spice powder until softened and caramelized, about 7 minutes. Add the
vinegar and cook until evaporated. Pour in the port and madeira and
boil until the liquid is syrupy and has reduced by about two thirds.
Add the veal stock and boil for about 15 minutes or until reduced by
a half, then strain through a fine sieve, rubbing gently with the
back of a ladle. Season this sauce and set aside.
To glaze the peaches, sprinkle with the remainder of the five spice
powder and the icing sugar. Heat another third of the butter in a
non-stick frying pan and gently saut? the peaches, colouring them all
over. Take care not to overcook them. Set aside and reserve the pan
juices in a warm place.
When you are ready to cook the duck, score the fatty skin of the
breast: this ensures that the skin will become crispy when cooked.
Without using any oil, heat a non-stick or heavy based frying pan
until quite hot. Add the duck breasts. skin side down, and cook for
about 3 minutes, colouring all over. In this way the duck will make
it's own fat.
Cover the breast with a butter paper or a piece of buttered
greaseproof paper and cook in the oven for about 7-8 minutes, turning
once or twice. Remove and allow to rest for 3 minutes before slicing
each breast into 8 slices.
While the duck is resting, cook the spinach in a little water and the
remaining butter for one minute or until just wilted. Drain well,
squeezing out lightly in a clean tea towel or kitchen paper towels.
Place a spinach mound in the centre of each warmed plate and arrange
the sliced duck over and around each to make a pyramid shape. Cut
each peach half in 4 and arrange on and around the duck. Trickle over
the reserved pan juices. Return the sauce to the boil, check the
seasoning and spoon it over and around the meat. Garnish with candied
orange peel.
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Barbecue Bean Soup
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Yield: 1 servings
1 lb Ground chuck
1 Green pepper; finely chopped
1 Onion; finely chopped
1 ts Salt
1 ts Dry mustard
1 tb Cider vinegar
1 tb Sugar
8 oz Ketchup
1/2 c Water
Brown chuck and add pepper and onion. Saute for a few minutes. Add
remaining ingredients and simmer until flavor blends. Serve on buns
with cole slaw and potato chips. Recipe dates from 1946.
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Barbecue Beans
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Yield: 1 servings
3 c Chopped onion
3 Garlic cloves; minced
1/4 c Vegetable oil
2 tb Chili powder
2 tb Ground cumin
1 ts Ground allspice
1/4 ts Ground cloves
Two; (32-ounce) cans
; tomatoes including
; the juice, chopped
Three; (16-ounce) cans pink
; beans or pinto
; beans, drained and
; rinsed
Two; (7-ounce) bottles
; roasted red
; peppers, rinsed,
; drained, and
; chopped
3 1/2 c Beef broth
1/4 c Molasses
1 tb Tabasco
2 ts Cider vinegar; or to taste
In a kettle cook the onion and the garlic in the oil over moderate
heat, stirring, until the onion is softened, stir in the chili
powder, the cumin, the allspice, and the cloves, and simmer the
mixture for 1 minute. Add the tomatoes with the juice, the beans, the
roasted peppers, the broth, the molasses, the Tabasco, and salt and
pepper to taste and simmer the soup, covered partially and stirring
occasionally, for 1 1/2 hours. Stir the vinegar into the soup and
simmer the soup until it is heated through. The soup may be made 2
days in advance, cooled completely, uncovered, and kept covered and
chilled. Reheat the soup and ladle it into thermoses.
Makes about 13 cups, serving 8.
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Barbecue Beef Ribs
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Yield: 18 servings
2 cn Baked beans -; (55-oz ea)
1/2 c Dark brown sugar -; (firmly
-packed)
1/2 c Molasses
3 tb Rib Seasoning
3/4 c Barbecue Sauce
1 ts Liquid smoke
=== RIB SEASONING ===
1 c Sugar
1/2 c Salt
2 tb Paprika
2 tb Red pepper
1 tb Ground cumin
1 tb Ground celery
=== BARBECUE SAUCE ===
1 c Sugar
1/4 c Salt
2 tb Celery seed
2 tb Ground cumin
2 tb Ground red pepper
2 tb Garlic powder
1 tb Chili powder
2 qt Ketchup
2 c Apple vinegar
1 1/2 ts Liquid smoke
1 ts Lemon juice
To make the Rib Seasoning: In a medium bowl, mix together all
ingredients. Store in a tightly sealed jar. (Makes about 2 cups)
To make the Barbecue Sauce: In a small bowl, mix together sugar, salt,
celery seed, cumin, red pepper, garlic powder, and chili powder. Set
aside. In a large bowl, combine ketchup, vinegar, liquid smoke, and
lemon juice. Add dry ingredients, and mix well. Serve warm or at room
temperature. Sauce can be stored in an airtight container in
refrigerator for 2 to 3 weeks or in freezer for up to 6 months.
(Makes about 3 quarts)
In a cast-iron pot, combine beans, brown sugar, molasses, 3
tablespoons rib seasoning, 3/4 cup barbecue sauce, and liquid smoke.
Cook on the grill, stirring occasionally, until hardened "crust"
forms on top of beans (approximately 20 minutes).
Serves 18 to 20.
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