Barbeque – Page 3

Barbeque, cookbook, Football, Meat, Pork

The Encyclopedia of Sandwiches and a Recipe for a Pulled Pork

April 30, 2011August 10, 2014by Lynda Balslev5 Comments

If you think that a sandwich is just a sandwich, then think again. Actually, first get your hands on The Encyclopedia of Sandwiches, have a look through it, and then think again. Your view of sandwiches will never be the same.

It’s hard to resist the book by its cover alone, with a photograph of a teetering triple decker sandwich (The Dagwood) and the promise of not only recipes (110 in all) but “history and trivia for everything between sliced bread.” How can this be resisted? Author Susan Russo lures the reader in with her irreverent writing sprinkled with snippets of trivia, and punctuated with drool-worthy photos from the talented photographer Matt Armendariz.

This weighty compact book is thick and juicy with recipes and nuggets to chew on, so to speak – just like a good Reuben Sandwich. I quickly discovered that a sandwich is far more than a lunchtime staple framed by sliced bread. Start your day with an All-in-One Breakfast Sandwich (with hashbrowns, waffles, eggs and bacon), or finish a meal with a Banana Split Sandwich (a.k.a. dessert). There is even a British Chip Butty – otherwise known as a French Fry Sandwich on this side of the pond – which handily qualifies as munchy snack food. The possibilities are seemingly endless, and this book gallantly and informatively tackles the encyclopedic task of celebrating the humble sandwich.

Despite the impressive number and variety of sandwiches in the book it was easy to select my first recipe. Pulled pork is a family favorite, and I know that Susan is an avid football fan, frequently posting enticing recipes on her blog for spicy game-viewing fare. I was keen to try her recipe for a Pulled Pork Sandwich – knowing it would be a winner.

Pulled Pork Sandwich
Makes 8-10 Sandwiches.

Coleslaw:
12 cups shredded cabbage
1/2 cup unseasoned rice vinegar
1/2 cup light brown sugar
2 teaspoons olive oil
2 teaspoons salt
1 teaspoon black pepper

8-10 cups pulled pork, shredded (recipe below)
8-10 hamburger buns or kaiser rolls
Extra barbecue sauce for serving (optional)
Pickle slices

Make the coleslaw: Place cabbage in a large bowl. Bring vinegar and sugar to a boil in a small pot over medium – high heat. Reduce to a simmer and add oil, salt and pepper. Simmer 3-5 minutes. Pour over cabbage. Refrigerate until use.

Assemble sandwiches: Place 1 cup meat in each bun. Drizzle with extra barbecue sauce if desired. Top with a scoop of coleslaw and some pickle slices. Close sandwich and serve immediately.

Pulled Pork Recipe
Makes 8-10 cups

Meat Rub:
4 tablespoons light brown sugar
1 teaspoon onion powder
4 teaspoons salt
2 teaspoons black pepper
2 teaspoons dry mustard
2 tablespoons paprika
2 tablespoons chipotle chili powder

1 (5-7 pound) boneless pork shoulder

Vinegar Barbecue Sauce:
1 1/2 cups apple cider vinegar
1 cup ketchup
2/3 cup light brown sugar
2 tablespoons Tabasco
1/4 cup stone-ground mustard

Combine all of the rub ingredients together in a small bowl. Rub the mixture all over the meat. Refrigerate the meat at least 2 hours, and preferably overnight. Remove from refrigerator 20 minutes before cooking.
Preheat oven to 250 F. Place meat, fat side up, on a rack in a shallow roasting pan. Cook uncovered 2 hours. Raise oven temperature to 350 F. Cover meat with foil and cook until internal temperature reaches 170 F, 5-6 hours. Remove meat and place on cutting board. Tent with foil and let rest 30 minutes.
Combine vinegar sauce ingredients in a small saucepan over medium-high heat. Bring to a boil; reduce heat and simmer 5-7 minutes, stirring occasionally.
Shred the meat and place in a wide shallow dish. Pour vinegar sauce over meat and toss to coat.

Recipe reprinted with permission from The Encyclopedia of Sandwiches by Susan Russo. Published by Quirk Books.

Barbeque, Grilling, Lamb, Main Course, Meat, Uncategorized

Porcini and Rosemary Crusted Lamb Loin Chops

April 13, 2011February 27, 2019by Lynda Balslev16 Comments

Crushed dried porcini mushrooms tossed together with finely chopped rosemary create an umami-rich crust for meat. This is a method I often use with beef. Then a good friend told me about a similar recipe she loves with lamb. So I had to try – especially since spring is the season for lamb.

I used a food processor to blitz the mushrooms before continuing to chop them by hand with the rosemary, resulting in a coarser rub. A spice grinder will create a finer crust.

Porcini and Rosemary Crusted Lamb Loin Chops

This recipe is also delicious prepared on the grill. Makes 8.

8 lamb loin chops, each about 1 inch thick
Sea salt
Freshly ground black pepper
3 tablespoons olive oil, divided
1 large garlic clove, minced
1/4 cup finely ground dried porcini mushrooms
1 tablespoon finely chopped rosemary leaves

Season the lamb with salt and pepper. Combine 2 tablespoons oil and the garlic in a bowl and smear all over the lamb. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Thirty minutes before roasting, remove the lamb from the refrigerator. Combine the mushrooms and rosemary in a small bowl. Coat both sides of the lamb with the rub and let stand at room temperature for 30 minutes.
Preheat the oven to 375°F (190°C). Heat 1 tablespoon oil over medium-high heat in a large ovenproof skillet. Add the lamb to the pan without overcrowding. Cook until brown on both sides, 3 to 4 minutes per side. Transfer the skillet to oven. Bake until cooked to your desired doneness, about 10 minutes for medium-rare. Remove from the oven, tent with foil, and let rest 15 minutes before serving

Appetizers, Barbeque, Chicken, Food Blog Events, Football, Grilling, Meat, Poultry

Red Hot and Low-Sodium Chicken Wings

February 18, 2011March 11, 2019by Lynda Balslev21 Comments

Red Hot and Low-Sodium Chicken Wings

This week, I jumped on board a food blog event hosted by Jessica, who has the wonderful blog SodiumGirl. The challenge? To create a favorite salty recipe with low-sodium content. While this obviously prohibited the use of salt, it also required the use of products with no more than 40 mg of sodium per serving. I was eager to give this a try, but a little apprehensive, since I love salt.

It was quite eye opening as I rummaged through my refrigerator and pantry in search of ingredients containing no more than 40 mg of sodium per serving. I am not only referring to staples such as mustard, cheese, sriracha, ketchup, mayonnaise, even Greek style yogurt. As I scrolled a database for more nutritional references, I discovered that many proteins have a generous amount of natural sodium. My goal, then, was to select a protein with a relatively low amount of salt and devise a recipe around it using low or no-sodium ingredients.

Happily, dark chicken meat came in at a respectable sodium level, with drumsticks and thighs packing 46 mg per serving. This got me thinking about one of my favorite salty foods best associated with bars and football games: spicy wings. So, I decided to try and make a low sodium version of spicy wings.

An important factor in making this recipe is the use of lots of spices. I rubbed the chicken with a blend of paprika, coriander, cumin and cayenne and let the wings marinate for several hours. Then I roasted them in a hot oven for an hour, basting them with a spicy sauce which was a simplified cross between a buffalo wing and a BBQ sauce. Normally a generous squirt of sriracha would play a role in a recipe like this, but weighing in at 100 mg per serving, I improvised. Instead, I whipped up a basting sauce with Tabasco, tomato paste and brown sugar. The results were excellent. The wings were crunchy, sticky and spicy – just the kind of finger-licking appetizer I imagined, minus any salt. And you know what? I didn’t miss the salt at all.

Red Hot and Low-Sodium Chicken Wings

I use drummettes, which are the largest part of the chicken wing, because I prefer their relative meatiness. Serves 4 as an appetizer.

Wings:
3 pounds chicken wings or drumettes
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
4 tablespoons unsalted butter
2-4 tablespoons Tabasco (to taste)
2 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon freshly squeezed lemon juice

Spiced Sour Cream Sauce:
1 cup sour cream
1 small garlic clove, minced
1 tablespoon lemon juice
Dash of Tabasco
1 tablespoon chopped fresh cilantro sprigs

Prepare the wings:
Whisk oil, paprika, cumin, coriander, cayenne and black pepper together in a large bowl. Add drummettes and toss to evenly coat. Cover and refrigerate at least 3 hours and up to 24 hours. 30 minutes before roasting, remove chicken from refrigerator.
Preheat oven to 425 F. (210 C.) Arrange drummettes on a oven grill pan. Roast 20 minutes. Turn chicken. Roast 20 minutes more.
While the chicken is roasting, make the basting sauce. Melt butter in a medium saucepan. Reduce heat and whisk in tomato paste, brown sugar, vinegar and lemon juice. Keep warm.
Remove chicken from oven and brush with tomato sauce. Return to oven and roast 10 minutes. Remove chicken and turn. Brush again with tomato sauce. Return to oven and roast until golden brown and cooked through, about 10 more minutes. Serve warm with Spiced Sour Cream Sauce for dipping.

Prepare the sauce:
Combine all of the ingredients in a small bowl.

Barbeque, Condiment, Marinades, Meat

Korean-Style Beef Lettuce Cups

January 30, 2011August 8, 2014by Lynda Balslev9 Comments

There is something primally satisfying about eating with your hands, and with Korean-Style Beef Lettuce Cups you will enjoy that pleasure and more: satisfying, juicy and seriously good finger food with the extra kick of spice. This is fun food to make and eat – perfect for a casual, interactive dinner party. Line the table with bowls of condiments and rice and platters of beef and lettuce leaves. Then let everyone assemble their own cups. Pile the meat on fresh lettuce leaves along with rice and a sprinkle of condiments. Drizzle some of the reduced meat sauce over the rice and serve with a squirt of sriracha.

Korean-Style Beef Lettuce Cups

A key to the flavor of this recipe is the beef marinade. Strips of beef soak in a rich, umami-ish sauce fortified with stout, and are pan-fried until browned and slightly caramelized. The sauce is then reduced to an intense salty, sweet, hot sauce for drizzling. Serves 6-8.

For the meat:
1/2 cup soy sauce
1/2 cup dark beer
3 garlic cloves, minced
3 tablespoons brown sugar
2 tablespoons freshly squeezed lime juice
2 tablespoons sriracha
1 tablespoon sesame oil
2 pounds New York strip or rib-eye steak, cut cross-wise in very thin slices

For the condiments:
1 large carrot, peeled and grated
Juice of 1/2 lime
1 bunch scallions, white and green parts thinly sliced
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1/3 cup sesame seeds, lightly toasted
Sriracha
2 cups basmati or sushi rice, cooked
1-2 heads green leaf lettuce, leaves separated, washed and dried

Prepare the marinade:
Whisk together soy sauce, stout, garlic, sugar, lime juice, sriracha and sesame oil in a large bowl. Add meat and toss to thoroughly coat the meat. Let sit at room temperature 1 hour or refrigerate covered up to 24 hours.

Prepare condiments:
Toss carrot with lime juice in a small bowl. Place scallions, mint, cilantro, sesame seeds, sriracha and rice in individual serving bowls. Arrange lettuce on a platter.

Prepare Meat:
Heat 1 tablespoon peanut or vegetable oil in a skillet or grill pan over medium high heat. Add beef strips in batches in one layer without overcrowding. Brown on both sides. Transfer to a platter; keep warm. Once all the beef has been cooked, pour the remaining marinade and any collected meat juices into the skillet. Bring to a boil and reduce until somewhat thickened. Pour into a small bowl.

To serve, top a lettuce leaf with a few spoonfuls of rice, 1-2 meat strips and a spoonful of the marinade reduction. Sprinkle with the other condiments and drizzle with sriracha. Roll up and eat.

Barbeque, Condiment, Grilling, Main Course, Pork

Dry Spice Rubbed Baby Back Pork Ribs

September 5, 2010September 28, 2011by Lynda Balslev7 Comments

It’s Labor Day weekend, and we are firing up the grill. A small crowd is expected to join us for dinner, and baby back pork ribs are on the menu. Now, there are all sorts of BBQ preparations, ranging from the restraint of a piece of steak to the elegance of a whole fish, or the finesse of, say, a pizza. None of this applies. Today we are getting down and dirty. I have 4 racks of baby back ribs ready to be smeared with a dry spice rub, slow cooked in the oven and then finished on the grill to crispen and darken the meat. This is Fred Flintstone material: white shirts, silverware and cloth napkins need not apply. We can’t wait.

The key to making these ribs is in the method. I begin with a dry rub which coats and permeates the meat with a sweet, spicy, smoky flavor as they cook long and slow in a low-heat oven. Thirty minutes before serving, the ribs are transferred to the BBQ where they grill over a low fire long enough to crispen and darken in color. The combination of the dry spice and the natural succulence of the meat is a perfect balance. However, if you like your ribs a bit more “wet”, either baste them right at the end when removing from the grill or serve with a sauce on the side for dipping.

Dry Spice Rubbed Baby Back Pork Ribs
Serves 6-8

For the rub:
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

Preheat oven to 200 F. (100 C.) Combine all of the rub ingredients together in a bowl and mix well.
Pat ribs dry with a paper towel. Arrange in one layer on 2 baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in oven for 3 hours.
Prepare grill for indirect medium-low heat. Grill ribs on a rack over indirect heat, turning, until the meat darkens and crispens, 10-12 minutes.
If using a sauce, baste ribs just before removing from grill. Serve with optional sauce on the side.

Barbeque, Condiment, entertaining, Greece, Grilling, Lamb, Meat, Parties, salad, Vegetables and Salads

My Big Fat Greek Dinner: Grilled Spiced Lamb Kefta Skewers

August 29, 2010August 7, 2014by Lynda Balslev2 Comments

Labor Day is fast approaching and what better way to close out the summer than with a Greek inspired grill party? These Spiced Lamb Kefta Skewers are perfect for the barbeque. Their spice and heat stand up well to the char from the grill, especially when accompanied by a fiery Harissa and a creamy Tsatsiki as condiments. Round out the menu with a Fattoush Salad and Roasted Potatoes with Garlic and Mint. By the end of the meal your tastebuds will be singing, and your guests will be begging for more. What else could you ask for? Oh, yes – a nice wine and perhaps a little Ouzo.

Grilled Spiced Lamb Kefta Skewers
Makes 16

16 (8 inch) bamboo skewers

2 pounds ground lamb
1 medium yellow onion, finely chopped, about 1 cup
3 garlic cloves, minced
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne, or to taste
Exta-virgin olive oil for brushing
Pita bread

Pre-soak bamboo skewers in warm water 30 minutes before assembling kebabs.
Combine the lamb, herbs and spices in a bowl; mix well. Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 2/3 of the skewer. Place on plate or tray. Repeat with remaining meat and skewers. Lightly brush the kebabs with olive oil. (Kebabs may be prepared to this point up to 6 hours in advance. Cover with plastic wrap and refrigerate. Remove from refrigerator 30 minutes before grilling.)
Prepare grill for medium-high heat. Grill directly over heat, turning to brown on all sides, until cooked through, about 8 minutes. Serve with pita bread, tsatsiki and harissa.

Barbeque, Grilling, salad, Summer, Vegetables and Salads, Vegetarian

Grilled Ratatouille Salad

July 25, 2010August 7, 2014by Lynda Balslev2 Comments

Grilled Salad? You bet. This version of ratatouille is perfect in the summer when the season is lobbing a kaleidescope of Provençal vegetables our way. Instead of simmering eggplant, squash and peppers with tomatoes on the stove in the traditional Niçoise fashion, try grilling all of them on the barbecue. Bright, colorful, and pleasantly charred, Grilled Ratatouille Salad is a healthy, summery side dish or salad. Serve as an accompaniment to grilled meats and fish or as a smoky, crunchy stand-alone salad with crusty pain paysan. Alternatively, head further south in the Mediterranean for inspiration and add feta cheese and kalamata olives for a twist on Greek salad.

Grilled Ratatouille Salad
Serves 6 as a side dish

2-3 bamboo skewers
1 pint cherry or grape tomatoes
1 large, firm eggplant, cut horizontally in 1/2 inch thick slices
2 large red onions, cut horizontally in 1/2 inch thick slices
2 thin zucchini, halved lengthwise
2 thin yellow squash, halved lengthwise
2 red peppers, halved, seeded, stems removed
1 poblano pepper, halved, seeded, stem removed
Extra-virgin olive oil
Salt
Freshly ground black pepper
1-2 tablespoons balsamic vinegar
2 garlic cloves minced
1 small bunch Italian parsley leaves, stems removed, chopped
1 small bunch basil leaves, ripped in half

Soak skewers 30 minutes before grilling. Prepare grill for a medium-heat. Thread tomatoes on skewers. Arrange the vegetables and tomato skewers on a large baking sheet. Lightly drizzle with olive oil, and toss to coat thoroughly. Sprinkle with salt and pepper. Transfer to grill (or broil in oven). Grill vegetables over medium direct heat, turning, until lightly charred and tender. Transfer to platter; allow vegetables to cool slightly. Remove tomatoes from skewers and place in large bowl. Cut eggplant, onions, zucchini, squash and peppers in 1 inch pieces. Add to bowl with tomatoes. Toss vegetables with 2-3 tablespoons olive oil, balsamic vinegar, garlic, parsley, basil. Serve warm or at room temperature, garnished with extra parsley and basil leaves.

Barbeque, Chicken, gluten-free, Grilling, Main Course, Poultry, Roasted Chicken

Roasted Lemon Cilantro Chicken

July 20, 2010July 20, 2014by Lynda Balslev6 Comments

The grill is on. Every day. And at least once a week this involves a whole chicken for a family dinner. In the winter we do it in the oven, and in the summer we do it on the grill. Both methods are similar, while grilling adds a smokier flavor to the chicken meat, especially when using a charcoal grill. Cilantro is also a family favorite, and the marinade for the chicken is chock-a-block full of it. For those who are faint of heart when it comes to cilantro, you can substitute rosemary or thyme with great results (be sure to omit the saffron from the paste).

Roasted Lemon Cilantro Chicken
Serves 4-5

2 large garlic cloves
1/2 cup chopped fresh cilantro sprigs
2 tablespoons freshly squeezed lemon juice
3 teaspoons sea salt, divided
1 teaspoon finely grated lemon zest
1/4 teaspoon saffron threads
3 tablespoons extra-virgin olive oil, divided
1 whole 3-4 pound chicken
1 teaspoon freshly ground black pepper

Make the paste:
Combine garlic, cilantro, lemon juice, 2 teaspoons salt, lemon zest and saffron in a mortar with pestle or bowl of a food processor. Smash or grind to a paste. Stir or pulse in 2 tablespoons olive oil. Rub chicken between skin and breast meat and inside cavity with the paste. Rub the outside of the skin with one tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper. Place on tray or platter, breast-side up and cover loosely with plastic wrap. Refrigerate at least 2 hours and up to 6 hours. Remove from refrigerator 30 minutes before roasting.

Prepare Chicken:
Prepare grill for indirect medium heat or preheat oven to 450 F. (225 C.)  Place chicken, breast-side up on the grill with a pan below to catch it’s juices. (If roasting in the oven, place chicken in a roasting pan). Close the lid of the grill and roast for 20 minutes. Carefully turn chicken over with tongs. Roast, covered, another 20 minutes. Turn chicken over once more, breast-side up. Continue roasting, covered, 20 minutes. Check to see if chicken is done by carefully cutting skin between breast and thigh. If meat is pink, continue roasting additional 10 – 15 minutes. Chicken is cooked when meat is no longer pink, and clear juices run from the thigh when pierced with a knife. Remove from heat, cover loosely with foil and let rest 15 minutes before carving.

Barbeque, Denmark, entertaining, Fish and Shellfish, Grilling, Marinades

Grilled Soy and Mustard Marinated Fish Kebabs

July 16, 2010August 7, 2014by Lynda Balslev2 Comments

This weekend we are hosting my husband’s extended family for a dinner. Whenever we visit Denmark we do this at least once. Each time, I try to make food that they may not ordinarily eat but I know they will enjoy. Danish cuisine is simple, reflecting Scandinavian understatement while influenced by long winters and finicky summer weather. As a result, menus are usually limited and repetitive, taking full advantage of fresh food on hand before its fleeting season disappears. When I cook in Denmark, I like to prepare equally simple and seasonal food, while introducing additional flavors, spices and combinations not usually served in Danish homes.

This recipe for Grilled Soy and Mustard Marinated Fish Kebabs is my go-to recipe for grilling fish. It’s easy to make and somewhat unusual with the addition of grated onion, which adds sweetness and texture to the marinade which is rounded out with salty soy sauce and sharp mustard. Simple, fresh and a little different – this will be perfect for the barbeque and entertaining this weekend.

Grilled Soy and Mustard Fish Kebabs

This marinade suits most firm-fleshed fish on the grill, such as swordfish, salmon, halibut, or tuna. Serves 6.

1 medium yellow onion, grated, with juices
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
2 1/2 pounds thick fleshed fish (salmon, halibut, swordfish, tuna) cut in 1 1/2″ chunks
Optional: 1 large red onion, 1 red and 1 yellow pepper, cut in 1 inch pieces
Italian flat leaf parsley for garnish

Pre-soak 12 bamboo skewers in hot water 30 minutes before using.
Combine onion, olive oil, soy sauce, lemon juice, mustard and pepper in a large bowl; whisk together. Add fish to marinade and toss gently to coat. Refrigerate at least one hour and up to 3 hours.
Prepare grill for medium-hot heat or broiler. Thread 4 pieces of fish on each skewer, alternating with pepper and onion pieces if using. Discard marinade. Grill over direct heat, turning, until fish is charred and just cooked through, about 8 minutes. Arrange on a platter and garnish with parsley sprigs.

Barbeque, Grilling, Vegetables and Salads, Vegetarian

Roasted Red Potatoes with Garlic, Lemon and Mint

May 30, 2010August 4, 2014by Lynda Balslev4 Comments

Do not underestimate the power of the side dish. Roasted potatoes are meat’s best friend and a dependable side kick in any season. I serve these potatoes frequently when it’s summer and fresh mint is abundant. The grill is always going, these potatoes are a perfect accompaniment to grilled meat, chicken and fish. The fresh mint and lemon elevate the mild red potato and perfume it with flavor. Be sure to toss the potatoes with the garlic, lemon and mint when they are warm from the oven, so the heat will coax out the aroma of the garnishes. Serve warm or at room temperature.

Roasted Potatoes with Mint, Lemon and Garlic
Serves 6-8 as a side dish

2 pounds (1 kg.) baby red potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon finely grated lemon zest
1/4 cup fresh mint, chopped

Preheat oven to 375 F. (190 C). Toss potatoes with 1 tablespoon olive oil, salt and pepper. Arrange in one layer in a baking pan. Roast in oven one hour. Transfer potatoes to serving bowl. Toss with 1 teaspoon olive oil, garlic, lemon zest and mint. Serve immediately or cool slightly.