Posts Tagged ‘Recipes’

Pulled Pork Recipes: Caja China style

Date October 24th, 2011 User admin

Pulled Pork Recipes: Caja China style

This recipe is courtesy of a fellow foodie and blogger, and is one of the best we’ve made to date! So being that were going caja china style on this pulled pork recipe, whether it be in your La Caja Asadora or La Caja China model, lets begin with our ingredients and then get into the way the roasting box (also called a Cajun microwave) works. Here’s what you’ll need for your spice rub…garlic, cumin, salt, sugar, and oregano. (The complete list of ingredients can be found at the bottom of the article.) Apply the rub a day ahead of time and allow to sit in the fridge in plastic wrap in order to let the spices really set in. Remove the wrap at least an hour or so before placing inside your caja china. You will want to slow roast for this pulled pork recipe, meaning your china box grill should have no more than 8 lbs of charcoal on it at any time. You will want to add fresh coals every hour or so, and allow the barbecue pork to cook for 2 to 3 hours, checking every hour when you add charcoal.

I recommend mopping with your favorite barbecue sauce at this time. The low heat will begin to break down the pork fat and begin to baste the shoulder in delicious natural juices. Use a meat thermometer to check the temperature of the pork. Once the internal temperature has hit 190 degrees you are ready to remove your barbecue pulled pork from your caja asadora/ Cajun microwave and allow it to sit for a few hours until it has cooled to the point where it can be handled. You will notice that the pork can be literally pulled clean from the bone, and that the exterior will have a delicious crisp crust. This is what having a caja china box is all about. Here is the list of ingredients for the barbecue pulled pork. Be sure to check back soon for upcoming Cajun microwave recipes for barbecue pork tenderloin, barbecue pork chops, and barbecue ribs! And for those in the Miami/ Ft. Lauderdale area, contact us directly for all your summertime caja china barbecue catering needs!

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Cuban Barbecue Pulled Pork Recipe
1 pork shoulder
Spice Rub:
5 tbsp. garlic powder
2 ½ tsp. ground black pepper
1 ½ tbsp. salt
1 ½ tbsp. brown sugar
1 tbsp. ground cumin
1 tbsp. dried oregano

Mop:
8-10 cloves of pressed garlic
1 ½ tbsp. salt
2/3 cup orange juice
¼ cup white vinegar
1 tsp. dried oregano
½ tsp ground black pepper

Combine the spices and apply to the pork shoulder. Wrap the shoulder well and refrigerate for at least 12 hours. Unwrap at least 2 hours before you plan to start cooking.

Pre-heat your caja china style la caja asadora roasting box with about 8 lbs of charcoal for 15-20 minutes and chuck the pork on fat side up. Baste with mop every hour when adding fresh charcoal. Remove when the meat’s internal temp hits 190.
Let the pork rest for at least 2 hours, then start pulling your pork!

Mat Masters is the President and CEO of Latin Touch, Inc. a Miami, Fl based business that is one of the leading online retailers of consumer products with a Hispanic flavor. His background includes a decade of experience in marketing and distribution. More information about his products offerings including caja china style grills, whole pig roaster accessories, domino tables, and electric pressure cooker, etc can be found at www.shoplatintouch.com


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Sizzling Summer Barbecue Recipes

Date September 18th, 2011 User admin

Sizzling Summer Barbecue Recipes

With all the health and diet advice out there today, it’s hard to know how to eat right. Do we skip the carbs and chow down on burgers, or go vegetarian and make a beeline for tofu Pad Thai and grilled veggies? The truth is, health issues aside, eating should also be FUN. It’s summer – invite your friends over and whip up one of these great down-home recipes. For one night, stop worrying about waistlines and let your taste buds take control!
 
Herbed Garlic Mediterranean Beef Skewers
 
¼ cup fresh herbs and spices (Mediterranean blend)
1 ¼ lb boneless steak
½ cup white wine
8 medium mushrooms
½ red onion
Salt, pepper, and olive oil to taste
Wooden skewers
 
Soak the skewers in white wine for 10-15 minutes, and prepare the beef by dividing it into chunks and applying a dry rub of salt and Mediterranean herbs and spices. This grilling recipe is great for hot days when heavy, sticky-sweet sauces seem overwhelming; the light, pleasant flavor of the herbs and wine is mild and cooling. Chop the onion into large pieces and thread the onion, mushroom caps, and beef onto the skewers once they’ve finished soaking. Let finished skewers sit in the refrigerator for 10-20 minutes, and then pop ‘em on a preheated grill! Let each side cook for approximately 4-5 minutes, or until beef is cooked to your preferences. Add a little salt and pepper, sit back, and enjoy! Makes 4 skewers.

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Grilled Pizza
 
1 (.25 ounce) package active dry yeast
1 cup warm water
1 tsp white sugar
2 tsp kosher salt
1 tbsp olive oil
3 1/3 cups all-purpose flour
Your choice of pizza toppings, sauce, etc.
 
This is a fabulous way to make really professional, delicious pizza in the comfort of your own home! The grill creates an effect similar to that of a genuine pizza oven. If you wish to make your own pizza dough, simply dissolve yeast and sugar in warm water, proof for ten minutes, and mix in the other ingredients. Knead this for around 8 minutes and then set it aside to rise until doubled. After about an hour, punch the dough down, add some basil and oregano, and let it rise one more time. If this seems like too much work, consider buying a premade pizza dough – it’s all the fun with none of the labor! Either way, spread your finished dough onto a preheated grill, brushing each side with a bit of olive oil, and layer on the pizza ingredients you like best – red sauce cheese, olives, sardines, whatever catches your fancy. Grill until crisp and brown with melted cheese.
 
Summer recipes like these make life a little better for everyone – no matter how many calories may be involved!

Ara Hovsepian has a soft spot for good food, and isn’t afraid to admit it! Visit the following links for more of his lifestyle choices on barbecue, health matters, and general fitness.


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Top 10 Barbecue Chicken Wing Recipes Part 1

Date September 9th, 2011 User admin

Top 10 Barbecue Chicken Wing Recipes Part 1

Souchong Tea-Smoked Chicken Wings

Ingredients

3 pounds Chicken wings — (16 wings)
3 Cl Garlic
1 tablespoon Ginger root — grated
1 tablespoon Honey
3/4 cup Soy sauce
1/2 cup Sherry
1 cup Brown sugar
1 cup Lapsang souchong tea — (loose
Sesame seeds — for garnish

Method

1. Using a knife, separate the mini drumstick end of the wing and slice through between the joints. Cut the wing tip off and discard. (any good butcher will do this for you.) Wash the chicken thoroughly and pat dry.

2. Using the metal blade of your processor, finely chop the garlic.

Add the grated ginger root, honey, soy sauce, and sherry, processing for  20 to 30 seconds to blend. Pour the marinade in a 9-by-13-inch baking pan, and add the chicken wings. With a spoon, drizzle the marinade over all the wings. Cover and refrigerate for at least 2 hours, rotating the chicken wings at least once.

3. To smoke the chicken, choose a heavy steel or cast iron roasting pan or skillet with a tight fitting lid. Line the bottom of the pan with heavy duty aluminum foil. Sprinkle the brown sugar and tea on top of the foil.
Place a cake rack in the skillet, over the sugar and tea mixture, and arrange the chicken wings on the rack.

Cover the pan or skillet with a lid (or heavy aluminum foil if the lid does not fit snugly). Turn on your kitchen exhaust fan. Turn the burner on high, and leave chicken on high heat for 30 minutes (see Note). Do not  remove the lid to check. Turn off the heat after 30 minutes, and keep the chicken covered another 20 minutes.

Smoked chicken will keep for several days if well-wrapped and refrigerated.

Serves 6 to 8 as an appetizer.

Note: As with any recipe requiring a dish to be cooked at high heat, use caution. Since this dish does produce smoke, it is imperative to use your kitchen exhaust fan, and to have a pan or skillet with a tight fitting
lid.

NOTES: Smoking with tea is a traditional Chinese approach to preparing chicken. To the Western eye, the darkened skin resembles Cajun-style cuisine. These flavorful, bite-size chicken wings make a delicious appetizer when served plain, or with your favorite mustard, peanut or teriyaki sauce.

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Sesame Chicken Wings

Ingredients

36 Chicken drumettes (bottom
2 teaspoons Ground coriander
Part of chicken wing)
3 tablespoons Soy sauce
20 milliliters Garlic
3 tablespoons Fresh lemon juice
1 Inch fresh ginger — peeled
2 tablespoons Sesame oil
1 Onion — quartered
2 tablespoons Sugar
1 teaspoon Red pepper flakes
1/2 cup Sesame seeds (approx)
2 teaspoons Salt

Method

Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well.

Refrigerate for at least 2 hours.

Remove the chicken from the marinade and sprinkle with the sesame seeds.  Place under the broiler for 5 to 6 minutes on each side. Serve hot. Makes 6 to 8 servings as hors d’oeuvres.

Teriaki Chicken Wing Dings

Ingredients

1/3 cup Lemon juice
1/4 cup Catsup
1/4 cup Soy sauce
1/4 cup Vegetable oil
2 tablespoons Brown sugar
1/4 teaspoon Garlic powder
1/4 teaspoon Pepper
3 pounds Chicken wings
Remove wing tips and cut at joints.

Method

Combine all ingredients; mix well; add chicken. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Preheat oven to 375F.

Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40
to 45 minutes, basting occasionally with marinade.

Refrigerate the leftovers and enjoy!

Thai BBQ Chicken Appetizers

3 pounds Chicken wing drummettes

Marinade Ingredients

1/4 cup Coarsely chopped garlic
1 bn Cilantro — chop roots & reserve leaves for garnish
1 teaspoon Ground turmeric
1 teaspoon Curry powder
1 1/2 teaspoons Ground dried chilis
1 tablespoon Sugar
1/4 teaspoon Salt
3 tablespoons Thai fish sauce

Basting Liquid Ingredients

1/2 cup Coconut milk

Dipping Sauce Ingredients

1/2 teaspoon Dried chili flakes
2 Garlic cloves — – coarsely chopped
1 tablespoon Brown sugar
1/4 teaspoon Salt
1/2 cup Chinese red rice vinegar
1 Green onion — thinly sliced
1 tablespoon Coarsely chopped cilantro leaves

Method

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.

Saucy Sweet Sour Chicken Wings

12 Chicken wings — tips removed

Marinade Ingredients

1/2 cup Water
1/4 cup Oil
3/4 cup Sugar
1/4 cup Ketchup
1/4 cup Vinegar
1 teaspoon Garlic salt
1/2 teaspoon Instant chicken bouillon

Method

Cut each wing in half; place in large resealable bag; add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours, up to 24 hours, turning bag occasionally.

Heat oven to 375~. Drain chicken, reserving marinade. Place chicken on broiler pan. Bake 45-60 minutes, brushing occasionally with marinade.

I hope you enjoy these tasty chicken wing recipes over Christmas, and remember to make plenty because they don’t last long! If you have any left over, cover them in a tightly sealed plastic container in the fridge, they will keep well for a day or two.

Barbecue Party is a leading resource that provides a regularly updated news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, and provides competition schedules and results, product reviews, guides and hundreds of delicious barbecue recipes, restaurant reviews and much more.


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Divine Duo of Barbecue Chicken Wing Recipes

Date September 7th, 2011 User admin

Divine Duo of Barbecue Chicken Wing Recipes

Sunnyfield BBQ Chicken Wings

Ingredients

12 chicken wings
4 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon sesame oil
2 tablespoons oyster sauce
1/2 tablespoon garlic powder
1/2 teaspoon onion powder
ground black pepper to taste
1 tablespoon dried basil

Directions

In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.

Lightly oil the BBQ grill and preheat to high heat.

Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

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Carolina Red BBQ Chicken Wings

Ingredients

2 cups ketchup
1/2 cup cider vinegar
1/2 cup water
Juice of 1 lemon
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
2 tablespoons unsulfured molasses
2 tablespoons Dijon mustard
2 tablespoons chili powder
1/4 cup (packed) dark brown sugar
2 teaspoons finely minced garlic
2 teaspoons smoked paprika
Salt and freshly ground black pepper, to taste

30 chicken wings (with the tips removed), rinsed and patted dry with a kitchen towel
4 scallions, thinly sliced diagonally for the garnish

Preparation

Prepare the BBQ sauce ahead of time: Mix all of the sauce ingredients in a heavy saucepan. Cook over medium-low heat, stirring, to heat through and to blend the flavors, 10 to 12 minutes. Avoid boiling. Strain to remove the garlic. Allow to cool to room temperature. (This recipe yields 3 cups.) Use immediately or refrigerate, covered, for up to 2 weeks.

Preheat the oven to 350ºF.

Using a sharp knife, separate the chicken wings at the joint. Set aside.

Place the chicken pieces in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the pieces in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Serve the wings on a platter and sprinkle with the scallions.

I really hope you enjoy this recipe. If you enjoy Barbecue, and who doesn’t!? Then head over to Barbecue Party, where you will find one of the best selections of BBQ recipes on the Internet. You can also check out their BBQ blog which is updated daily with competition schedules, news, reviews, guides and advice and has a superb selection of Broil King grills available.


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Old-fashion Barbecue Short Rib Bake and Potato Salad Meal Using Vintage Recipes

Date August 17th, 2011 User admin

Old-fashion Barbecue Short Rib Bake and Potato Salad Meal Using Vintage Recipes

For a tasty old-fashioned meal of comfort foods, give these recipes a try.  Barbecue beef short rib bake is always a hit with meat lovers,  especially those with a taste for barbecue.  And while the ribs are baking, you have a chance to make this old-fashion potato salad.  This potato salad is different since it uses Marzetti’s slaw dressing.  And the Chewy Nut Squares are delicious with their chewy character accented with nuts and coconut.

 

BARBECUE SHORT RIB BAKE

4 to 5 lbs beef short ribs, cut in serving size pieces

Salt and Pepper

1 medium onion, chopped

1/2 cup diced celery

3 tbsp salad oil

3/4 cup ketchup

1/2 cup water

1/4 cup brown sugar

1 1/2 tbsp Worcestershire sauce

2 tsp seasoned salt

1 tsp prepared mustard

Arrange ribs in a 9x13x2-inch baking pan. Sprinkle with salt and pepper. Bake at 425 degrees for 40 minutes. Meanwhile, cook onion and celery in oil in a small saucepan until they are tender. Add remaining ingredients; mix well. Simmer gently about 20 minutes, stirring occasionally. Remove ribs from oven; drain excess fat. Baste ribs with about half the sauce. Lower oven temperature to 350 degrees; bake ribs 1 hour longer until fork tender. Baste occasionally with remaining sauce. Makes 6 to 8 servings.

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OLD-FASHIONED POTATO SALAD

This recipe is from an old newspaper clipping advertising Marzetti dressings.

4 cups cooked, diced, cooled potatoes

2 hard-cooked eggs, diced

1/2 cup chopped celery

1/4 cup chopped onion

1/4 cup chopped sweet pickles

2 tbsp chopped pimento, optional

1/2 cup Marzetti slaw dressing

1 tbsp pickle juice

Salt and Pepper to taste

In a large bowl, combine all ingredients. Mix well. Chill to blend flavors. Garnish with additional hard-cooked egg slices and tomato wedges, if desired. Keep any leftovers in the refrigerator.

CHEWY NUT SQUARES

This is a recipe from an old KARO syrup advertisement.

1 1/4 cups unsifted flour

1 cup firmly packed brown sugar

1/2 cup margarine

2 eggs, slightly beaten

1/2 cup KARO dark corn syrup

1 tsp vanilla

1/4 tsp salt

1 cup chopped pecans

1/2 cup flaked coconut

Mix 1 cup flour and 1/2 cup of the brown sugar. Cut in margarine until fine crumbs form; pat into greased 8″ square pan. Bake in 350 degree oven for 20 minutes. Remove. Mix remaining flour and sugar and remaining ingredients. Pour over crust. Bake 30 minutes or until top is set. Cool. Cut into 16 squares.

Enjoy!

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others at http://grandmasvintagerecipes.blogspot.com She also shares diabetic recipes and information on her website at diabeticenjoyingfood.squarespace.com


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Fried Noodles With Barbecued Pork And Mushrooms Recipes

Date August 2nd, 2011 User admin

Fried Noodles With Barbecued Pork And Mushrooms Recipes

Preparation time: 30 minutes
Total cooking time: 6 minutes
Serves: 4

Ingredients for fried noodles with barbecued pork and mushrooms recipes:

8 dried Chinese mushrooms
2 tablespoons oil
4 cloves garlic, chopped
5cm (2 inches) fresh ginger, grated 1-2 teaspoons chopped red chillies
100 g (3 1/2 oz.) barbecued pork, cut into small pieces
200 g (6 1/2 oz) fresh egg noodles
2 teaspoons fish sauce
2 tablespoons lime juice
2 teaspoons soft brown sugar
2 tablespoons crisp-fried garlic
2 tablespoons crisp-fried onion chilli flakes

Directions for fried noodles with barbecued pork and mushrooms recipes:

1. When you will first want to cook the fried noodles with barbecued pork and mushrooms recipes, keep in mind these guidelines. Soak the mushrooms in hot water for 20 minutes. Drain and cut them into quarters.

2. Heat the oil in a large wok. Add the garlic, the ginger and the chilli and stir-fry for 1 minute over high heat. Add the pork to the wok and stir for about 1 minute or so.

3. Add the egg noodles and mushrooms and toss well. Sprinkle the fish sauce, the lime juice and the soft brown sugar over the pork and then toss quickly, cover and steam for about 30 seconds. Sprinkle the fried garlic and onion and chilli flakes over the top before serving.

Nutritional Value for fried noodles with barbecued pork and mushrooms recipes:

Protein 16 g;
Fat 12 g;
Carbohydrate 40 g;
Dietary Fibre 3 g;
Cholesterol 32mg;
Energy 1375kJ (328cal)

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations it is recommended to visit: http://rotisseriechickenrecipe.info/

Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in this article make all the urls (links) active.


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4 Tasty Grilled Pork Chop Recipes For Summer Barbecues

Date July 2nd, 2011 User admin

4 Tasty Grilled Pork Chop Recipes For Summer Barbecues

When it comes to summertime barbecues, one of our favorite meats to grill is pork chops.

We purchase ours in big family value packs and then repackage them into smaller packages to save money. You can freeze them uncooked for up to 12 months.

Grilling Tips

1. If you are concerned about sticking, spray a clean grill grate with non-stick cooking spray.

2. The longer you marinate your meats, the stronger the flavor will be. I recommend no less than 2 hours marinating time.

3. Use one platter for raw meat and a clean platter for cooked meats. Never reuse the same platter.

4. Use long handled grilling tongs for flipping meats.

Here are 4 of our favorite recipes.

Peach Chops

4 pork chops
1/4 cup peach preserves
1/3 cup honey mustard
2 tsp. lemon juice

Stir together preserves, mustard and lemon juice in a small bowl. Grill pork chops over a medium heat, turning occasionally and basting with the sauce until done.

Teriyaki Style

4 pork chops
6 tbsp. teriyaki sauce
2 tbsp. molasses
salt and pepper to taste

Season chops with salt and pepper to taste. In a small bowl, combine teriyaki sauce and molasses. Grill over medium heat basting the pork chops with the sauce until done.

Italian Style

4 pork chops
3/4 cup Italian dressing
1 Tbsp. Worcestershire Sauce

In a container, mix together the Italian dressing and Worcestershire sauce. Add the pork chops. Seal container and refrigerate for 2-4 hours. Grill over a medium heat until done.

Zesty Pork Chops

4-6 pork chops
1/4 cup onion, finely chopped
1/4 cup vegetable oil
2 Tbsp. Worcestershire Sauce
1/2 tsp. salt
3/4 tsp. basil
1/4 tsp. pepper
1/8 tsp. hot pepper sauce

In a large bowl, combine all of the above ingredients together except for the chops. In a marinating container, pour 1/3 of the mixture into the bottom. Lay pork chops on top and finish pouring the remaining 2/3 of mixture on top. Seal container and refrigerate for 4-6 hours. Grill pork chops on medium high heat until done.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly and her husband enjoy backyard barbecues and sharing their recipes with friends and family. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com


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Barbecue Roasted Salmon and Parsley Rice, Both Diabetic Friendly Recipes

Date June 25th, 2011 User admin

Barbecue Roasted Salmon and Parsley Rice, Both Diabetic Friendly Recipes

If you are looking for a different way to prepare salmon, give this barbecue roast salmon a try.  This recipe is suitable for diabetics as well as others.  Surprise you family and friends with this different recipe.  Serve with parsley rice which is also suitable for diabetics as it has a high protein to carbs ratio.  Both dishes require baking but you can bake the rice first and then roast the salmon while the rice dish sits for a few minutes.  Complete your meal with your favorite salad and a light dessert.

BARBECUE ROASTED SALMON

1/8 cup water + 1/8 cup unsweetened pineapple juice

2 tbsp lemon juice

4 salmon fillets (6-oz each)

1 tbsp Splenda brown sugar blend

4 tsps chili powder

2 tsps grated lemon rind

3/4 tsp ground cumin

1/2 tsp salt

1/4 tsp ground cinnamon

vegetable cooking spray

thin lemon slices, optional

Combine water-pineapple mixture, lemon juice, and salmon fillets in a zip-top plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally. 

Preheat oven to 400 degrees.  Remove fillets from bag and discard marinade.  In a mixing bowl, combine Splenda, chili powder, lemon rind, cumin, salt, and cinnamon.  Rub mixture over fish.  Place fish in an 11 x 7-inch baking dish coated with cooking spray.  Bake at 400 degrees for 12 minutes or until fish flakes easily when tested with a fork.  Serve with the lemon slices as garnish, if desired.

Note:  I adapted this recipe from one I found in an old Cooking Light magazine.

PARSLEY RICE

2 cups hot rice that’s been cooked without salt or butter added

2 green onions, chopped

1 garlic clove, minced

3 tbsp salt-free butter

2 cups fat-free milk

8 oz pkg shredded low-fat cheese of your choice (I like Mexican blend)

1 cup chopped fresh parsley

1/4 cup egg substitute

1/4 tsp salt

1/8 tsp fresh ground black pepper, optional

Preheat oven to 350 degrees.  Spray a 1 1/2-qt casserole dish with non-stick cooking spray, set aside.

Saute onions and garlic in butter until tender.  Combine rice, sauteed vegetables, milk, cheese, parsley, egg substitute, salt and pepper, if using.  Stir until mixed well.  Spoon into prepared casserole dish and bake for 45 minutes.

Note:  You can make this recipe healthier by using brown rice.  As listed above this recipe has a ratio of 10 g protein to 13 g carbs per 1/2 cup serving.

Enjoy!

 

 

For more of Linda’s recipes, visit her website at http://diabeticenjoyingfood.squarespace.com Visit grandmasvintagerecipe.blogspot.com for vintage recipes.


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Creative Barbecue Recipes For Your Gas BBQ or Charcoal Barbecue

Date June 8th, 2011 User admin

Creative Barbecue Recipes For Your Gas BBQ or Charcoal Barbecue

3 innovative barbeque quality recipes

Compiled by Peter Stevenson

Bored stiff of the bangers, hamburgers, bread buns and ale that you seem to usually purchase for the bbq? We now have enclosed a few bbq recipes which will have your friends and relatives salivating at the mouth and talking about your talent everywhere. It is time for you to roll out the red-colored carpet on your gas bbq menu.

Marinaded spatchcock poussin

Ingredients

four poussin (spatchcocked)

For the marinade:

one bottle of ale (bitter)

two tablespoons of essential olive oil

one tablespoons of Dijon mustard

three tablespoons of clear honey

one tablespoons of paprika

four cloves garlic, smashed

two tablespoons of finely cut fresh ginger

1/2 teaspoon freshly ground black pepper

For the marinade:

three tablespoons of tomato ketchup

one teaspoon soft dark brown sugar

one teaspoon cornflour

Poussin is a expression used to describe a chicken below twenty-eight days old and weighing under 750g. Available these days in several grocery stores, it isn’t as costly as you think, and also the flavor delivered in this recipe is actually worth the work. Nevertheless, you could make use of a small chicken instead if you feel more comfortable. To be able to cook it on a bbq, the actual backbone must be removed and also the chicken squashed – a procedure referred to as spatchcock. Get a butchers to do it if you’re able to but otherwise follow the fast tips under and you will be on the way.

1) Spatchcock:

Put the bird breast down. Using a set of scissors, cut along one side of the backbone completely from the neck towards the bottom, cutting through the ribs while you proceed. Replicate with the other side of the backbone.

Take away the backbone and flip the chicken over. Push firmly using the heel of your hand to crack the bones and flatten the chicken out evenly.

To prevent the meat contracting throughout cooking, make use of 2 kebab sticks in order to skewer through each breast on one side into the thigh on the other side in a criss-cross diagonal style

2) Marinade:

Whisk the marinade elements together inside a big dish and add the spatchcocked poussin. Cover with clingfilm and marinade in the refrigerator for four hours or even ideally overnight. An hour or so prior to cooking, remove the poussins and any leftover marinade into a skillet and bring to the boil. Mix in the ketchup, sugar and cornflour and reduce the liquid to thicken it to sauce consistency.

3) Cook:

Once the bbq is actually hot, put the poussins on the barbeque grill and cook for about twenty minutes depending on size, turning and basting with the marinade each and every 3-4 mins. The chicken is ready when the juices run clear following pricking with a chef’s knife.

Monkfish, rosemary and cherry tomato skewers

Ingredients (for eight skewers)

250g Monkfish cut in to sixteen cubes

Few slices of Parma ham shred in to pieces

five tablespoons of olive oil

three cloves of garlic, peeled and chopped

nine rosemary sprigs

200g cherry tomatoes

1) Lightly heat the oil, garlic and one rosemary sprig in a skillet till bubbling. Take away the rosemary and blitz the garlic oil with a hand mixer.

2) Using the remaining rosemary sprigs as skewers, thread 2 monkfish cubes, parma ham pieces and cherry tomatoes per sprig, alternating as you go. Lay them in a bowl and cover using the garlic oil for half an hour.

3) To bbq, get rid of any excess oil and cook for around one minute on each side, till cooked through.

Spiced Barbecue mushroom hamburgers (Veggie)

Ingredients (for eight hamburgers)

eight big field mushrooms

Olive oil

two little red onions, finely cut

two big garlic cloves, crushed

one teaspoon ground cumin

Good pinch ground coriander

180g baby spinach

two red chillies, deseeded as well as finely cut

Grated zest of just one lemon

120g feta, crumbled

eight flatbreads and Greek yogurt, in order to serve

1) Heat a tbs of oil inside a frying skillet and lightly fry the onions and garlic for five mins till soft. Throw in the spices as well as cook for a additional two mins more, after that transfer to a dish.

2) Put the spinach inside a colander and pour over boiling water from the kettle in order to wilt it. Refresh under chilly water, squeeze dry, then roughly cut.

3) Mix the spinach, chillies, lemon zest and feta into the red onion mixture and season to flavor.

4) Clean the mushrooms generously with oil and season with salt and pepper. Bbq all of them for five mins with the stalk facing down. Remove from barbeque grill and place stalk side up, and try to portion the actual filling up between them. Place back stalk-up on the medium-hot part of the bbq for a additional ten minutes till cooked through. The filling ought to be warm.

5) Toast the flatbreads on the bbq for one minute, remove, and put a mushroom within. Spoon on the dollop of yogurt and serve

BBQBarbecues are the fastest growing online BBQ retailer, specialising in Charcoal Barbecues, Gas BBQs and Patio Barbeques


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Fun facts about barbecue recipes

Date June 1st, 2011 User admin

Fun facts about barbecue recipes

In the late 1800’s when the cowboys had nothing to eat other than Brisket which was nothing more than hard beef meat, they had to think of ways of improvising on the food. Cattle barons were more interested on their profits than the welfare of the cowboys, so they had to learn to survive. Soon they knew that if the brisket was cooked for 5-7 hours, it would make the flesh tender. But there was a trick to these early barbecue recipes. The brisket was to be cooked in low heat.

It was a well-hidden trade secret for years. And that is why Texas became the undisputed maker of some of the best barbecue recipes all over the world. Later chefs made other improvisations. The meat was cooked in a smoker so that meat was cooked slowly. However the taste was undeniably the best. If you are in a hurry, you can always cook the Brisket. It can be cooked in 200 degrees in the oven. After it is done partially, it can be transferred to the smoker where the slow heat would give the flesh their tenderness.

Some of the early cooks loved to cook the meat in a grill. A grill can be used to cook beef, pork and chicken and either charcoal or gas was used as fuel. After the meat was grilled, a thick coat of barbecue sauce was applied which would make the meat tastier. There is one thing that should be remembered while cooking barbecued chicken recipes. Generally the outside gets burned even before the inside of the chicken is cooked properly. In order to avoid this, only a little amount of black pepper and salt should be used for seasoning. The black pepper and salt should be ground. Once the chicken gets the grill marks, it must be removed immediately from the grill and sauce should be applied.

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Article from articlesbase.com

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