Tuesday, September 7, 2010

RECIPES FOR TV-20"THE SAUCY GOURMET" EPISODE 2 "BEACH BBQ"


NEW RECIPES FOR MY BEACH BBQ , FEATURING A DYNAMITE SOUTHERN ''LOW COUNTRY" SHRIMP BOIL ARE HERE. THE BEACH BBQ, WHICH WAS FILMED AT EDGEWATER PARK, ON THE SHORES OF LAKE ERIE, CLEVELAND, OHIO, IS CURRENTLY AIRING FROM SEPTEMBER 30, 2010 THROUGH OCTOBER 6, 2010 AT 8:30 A.M., 1:30 P.M., AND 7:30 P.M. (EST). PLEASE WATCH AND ENJOY. YOU CAN CLICK ON TV20 WEBSITE LISTED ON MY FAVORITE LINKS, OR AT www.city.cleveland.oh.us and CLICK "WATCH TV-20 NOW.  
RECIPES FOR BEACH BBQ:
1.   SOUTHERN "LOW COUNTRY" SHRIMP BOIL (FEEDS 10 PEOPLE, ADJUST AMOUNTS OF INGREDIENTS, IN ACCORDANCE WITH NUMBER OF GUESTS) 
 PREPARE
5LBS of SHELL ON RAW SHRIMP, preferably no smaller than 21-25 CT. (size "21-25 Ct." indicates number of shrimp per pound and thus size of shrimp) NOTE, I PREFER TO USE 16-20 CT. SHRIMP FOR BOIL.

2LBS of smoked (already cooked) ANDOUILLE SAUSAGE, cut into 2-3 inch chunks. NOTE: You may substitute any smoked sausage, but Andouille is preferred and is traditional in a Southern Shrimp Boil.

5-10 ears of corn, cut in half, so that at least one or two halfs  of ears of corn are provided per serving.

3LBS of baby Yukon Gold or Baby Redskin potatoes, about 3-4 potatoes per person.

1 LARGE POT WITH LID, AT LEAST 3 GALLON CAPACITY. THIS CAN BE COOKED ON THE STOVE, OR THE GRILL, OR OVER A FIRE PIT WITH A GRATE LARGE ENOUGH TO HOLD THE POT.

2 GALLONS OF WATER (INCREASE WATER FOR ADDITIONAL SERVINGS BY ONE GALLON FOR EVERY ADDITIONAL 5 SERVINGS THIS RECIPE IS FOR 10 SERVINGS)
 TO THE POT, ADD THE FOLLOWING SEASONINGS:
2T Kosher Salt
4-6 oz of South Coastal seasoning, to simplify, use "OLD BAY", or a similar shrimp boil blend, and add 1-2 Tablespoons (T) of Cayenne Pepper, if you like it spicy! Urban Herbs at the Westside Market and available online at http://www.urbanherbsonline.com/  makes their own great blend called "southcoast" seasoning, I highly recommend.
10 Whole Bay leaves, preferably fresh or dried, if your market does not have fresh.
1/3 OZ whole black peppercorns, OR ABOUT 25 PEPPERCORNS
2 stalks of celery, rough chopped
Juice of One lemon, and the juiced lemon itself, right into the pot!
2 Cups  of white wine (optional)

DIRECTIONS:
*AFTER SEASONING POT CONTAINING WATER, ADD  POTATOES, AS THEY TAKE THE LONGEST TO COOK. COVER AND BRING POT TO A BOIL. ONCE POTATOES ARE ALMOST COOKED, ADD SAUSAGE CHUNKS, CORN, AND BOIL FOR 3-5 MINUTES MORE. ONCE POTATOES ARE COOKED THROUGH, ADD SHRIMP, STIR, AND COOK FOR NO LONGER THAN TWO MINUTES. REMOVE FROM HEAT, AND DRAIN MOST OF THE COOKING LIQUID FROM POT, WHILE RESERVING A SMALL AMOUNT OF LIQUID, FOR DUMPING BOIL OUT. USE SHEET PAN(S), LINED WITH NEWSPAPER, AND DUMP BOIL OUT, JUST BEFORE SERVING. ADD LEMON WEDGES AND MELTED BUTTER THAT HAS BEEN HEATED AND CLARIFED (FAT SKIMMED OFF TOP OF BUTTER DURING HEATING PROCESS, BEFORE SERVING IN SMALL CUPS) AND BE SURE TO PLACE CONTAINERS ON TABLE FOR THE SHRIMP PEELINGS. NOTE: PREPARE BOIL JUST BEFORE SERVING, AS SHRIMP MUST BE SERVED HOT, BUT CAN EASILY OVERCOOK AND BECOME RUBBERY. ONCE SHRIMP IS IN POT, EVERYTHING ELSE, INCLUDING GUESTS SHOULD BE SEATED AND READY TO GO. POURING BOIL OUT ONTO TABLE IS A RUSTIC AND ENGAGING EXPERIENCE FOR YOUR GUESTS. THIS IS AN EXCELLENT WAY TO SHARE FOOD WITH FRIENDS AND FAMILY. ENJOY.  FOR ADDITIONAL QUESTIONS YOU CAN EMAIL ME AT thesaucygourmet@hotmail.com  or follow me on twitter. www.twitter.com/ DeniseDemmitt
***ADDITIONAL RECIPES FOR BEACH BBQ SHOW, INCLUDING THE "INSIDE OUT" BURGERS, THE MUSTARD AIOLI FOR THE ANDOUILLE SAUSAGE (GOTTA HAVE THE SAUCE), THE WOOD FIRED GRILLED MONKFISH, AND THE AMAZING HEIRLOOM TOMATO PASTA SALAD WITH BASIL LIME BALSAMIC VINAGRETTE, AND THE FANTASTIC TRIFLE OF ANGELFOOD CAKE, HONEY SPUN WHIPPED VANILLA CREAM,  AND FRESH BERRIES ARE BELOW, AS FOLLOWS:
"INSIDE OUT" BURGERS :
YOU CAN FILL THESE AMAZING HAMBURGERS WITH ANYTHING YOUR HEART DESIRES!!
FOR THE SHOW, I USED BACON, SWEET DICED SAUTEED ONIONS, REDWINE SAUTEED CHOPPED MUSHROOMS, AND MONTEREY JACK CHEESE. IN THE OTHER VERSION OF THE BURGER, I DROPPED THE MUSHROOMS AND ADDED SOME SAUTEED SERRANO CHILIS WITH HONEY, AND I TOPPED THE GRILLED BURGERS WITH A JALAPENO, HONEY, RICE WINE VINEGAR GLAZE, JUST TO KEEP IT ON THE SWEET AND SPICY SIDE. HERE IS HOW WE DO IT!
 USE 1/4 LB. OF LEAN GROUND BEEF PER BURGER. FOR EXAMPLE, IF YOU ARE SERVING FOUR BURGERS, YOU WILL USE A POUND OF BEEF.  EACH BURGER WILL CONSIST OF TWO PATTIES, SO DIVIDE EACH 1/4 LB SERVING INTO TWO EQUALLY SIZED PORTIONS. MAKE TWO THIN PATTIES, WELL FORMED. MAKE A SMALL INDENT IN BOTTOM BURGER. FILL BURGER WITH YOUR CHOICE OF PREPARED FILLINGS. FOR THE SHOW, I HAVE USED:
  •  1 TABLESPOON (T) OF CRUMBLED WELL COOKED BACON, PER BURGER. COOK ABOUT 1/2 LB BACON, TIL CRISP OVER MEDIUM HEAT, AND DRAIN BACON ON PAPER TOWELS AFTER COOKING, AND CRUMBLE BACON AFTER COOLING, FOR 4 TO 6 BURGERS. 
  •       1 T OF DICED SWEET VIDALIA ONIONS THAT HAVE BEEN COOKED DOWN TO A  NEARLY CARMELIZED STATE, (WHERE ONIONS ARE DARK FROM THEIR NATURAL SUGAR). NOTE: FOR FOUR TO SIX BURGERS, OR MORE, TAKE ONE ONION FINELY DICED AND SAUTE IT IN 1-2 T OF BUTTER UNTIL THOROUGHLY COOKED DOWN.  
  •      1 T. OF A PREPARED SAUTEED MUSHROOM MIXTURE AS A THIRD INGREDIENT, I HAVE PREPARED AS FOLLOWS:
  •  8 OZS OF FRESH MOONLIGHT MUSHROOMS ( OR YOU CAN SUBSTITUTE ANY KIND OF MUSHROOM YOU LIKE). SLICE MUSHROOMS AND THEN DICE THEM AGAIN, INTO SMALL, NEARLY SQUARE BITS AND COOK THEM DOWN BY METHOD OF SAUTE' AS FOLLOWS ( PREHEAT SAUTE PAN OVER MEDIUM HEAT, ADD 2T OF OLIVE OIL AND 1T OF BUTTER TO SAUTE PAN. WHEN PAN SIZZLES WHEN DROPLET OF WATER IS ADDED, ITS TIME TO SAUTE!  ADD MUSHROOMS AND STIR FOR EQUAL BROWNING. AS MUSHROOMS ARE RENDERING DOWN (SHRINKING IN SIZE) AND PAN SEEMS TO BE DRYING OUT, SCRAPE PAN AND ADD 1/4 CUP OF RED WINE (DON'T COOK WITH ANY WINE YOU WOULD'NT DRINK YOURSELF). STIR MUSHROOMS, GETTING ALL OF THE BITS DEGLAZING FROM BOTTOM OF THE SAUTE PAN. ADD SALT, PEPPER, AND FRESH GARLIC OR GARLIC POWDER, IF DESIRED, TO TASTE. COOK MUSHROOMS DOWN UNTIL NO PAN JUICES REMAIN. REMOVE FROM PAN, RESERVE TO COOL. DRAIN OFF ANY EXCESS JUICE OR LIQUID.
  •    USE 1 T OF SHREDDED MONTEREY JACK CHEESE PER BURGER, OR ANY OF YOUR FAVORITE CHEESE. I LIKE MONTEREY JACK, BECAUSE OF ITS CREAMY, GOOEY TESTURE AND MILD TASTE, WHICH LETS OTHER FLAVORS TAKE OVER, WHEN MELDED WITH THE CHEESE. FOR CONVENIENCE, YOU CAN USE PRE-SHREDDED CHEESE, BUT IT IS QUITE SIMPLE TO GRATE YOUR OWN CHEESE, AND IT ALWAYS TASTES FRESHER! FOR 4-6 BURGERS, YOU WILL NEED 1/4 C OF GRATED JACK CHEESE.
               FOR SPICY VERSION, KEEP THE ONIONS, BACON, JACK CHEESE, BUT ELIMINATE MUSHROOM MIXTURE AND ADD THE FOLLOWING:
  •  1 T OF SAUTEED SERRANO CHILE MIXTURE PREPARED AS FOLLOWS:
   FOR 4-6 BURGERS, TAKE 4 SERRANO CHILES, CUT STEM OFF, SPLIT IN HALF AND SCRAPE THE SEEDS OUT. WASH HANDS THOUROUGHLY AFTER AND DURING HANDLING THE PEPPERS, AS THE CHILES EMIT OILS THAT EASILY SOAK INTO YOUR SKIN AND ANYTHING YOU TOUCH WILL FEEL THE BURN, SO TO SPEAK.  
 FINELY DICE CHILES INTO TINY PIECES, ADD TO PREHEATED SAUTE PAN CONTAINING 1 TSP OF CANOLA OR OLIVE OIL. SAUTE ON MEDIUM HEAT, STIRRING CONSTANTLY. WHEN CHILES ARE ALMOST COOKED, ABOUT THREE MINUTES, ADD 1T OF HONEY AND STIR CONSTANTLY. ADD PINCH OF SALT. REMOVE FROM PAN AND COOL, SET ASIDE TO STUFF BURGERS.

JALAPENO GLAZE FOR SPICY "INSIDE OUT" BURGERS:
1 JAR OF JALAPENO JELLY (FOUND AT NEARLY ALL GROCERY STORES IN THE JAM AND JELLY ISLE. IF YOU HAVE TROUBLE FINDING IT, EMAIL ME AND I WILL TELL YOU WHERE TO FIND IT!
1/4 C OF RICE WINE VINEGAR
1/2 C OF HONEY

 MIX THE ABOVE INGREDIENTS TOGETHER IN SAUCE PAN OVER LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS FULLY HEATED AND INCORPORATED AS SMOOTH. REMOVE FROM HEAT, AND PLACE IN CONTAINER TO BE USED WITH PASTRY BRUSH OR BBQ "MOP' FOR GLAZING BURGERS.  FOR ADDITIONAL HEAT, ADD 1/4-1/2 TSP CAYENNE CHILE POWDER, OR ONE FRESH JALAPENO, DICED SMALL AND SAUTEED BEFORE ADDING TO SAUCE.

RECIPE FOR THE WOOD FIRED MONKFISH, EN PAPILLOTE:
 For this recipe, you will need wood papers, that come in various flavors, applewood, alderwoood, cedarwood, etc., which can be purchased for a reasonable price at Urban Herbs, at the Westside Mkt. This recipe is for Four servings. You will need four sheets of wood paper soaked in water with white wine added for flavor (optional). Soak papers at least 2-4 hours for maximum effect. For each Wood paper that you fill with fish, vegetables, and seasonings, you will need approximately two feet sheets of aluminum foil, for each packet. NOTE: YOU MAY COOK ON A GAS OR CHARCOAL GRILL FOR THIS RECIPE. THIS RECIPE SERVES FOUR PEOPLE.
  • 1 AND 1/2 LBS OF MONKFISH, CUT INTO 1/2 INCH THICK MEDALLIONS, CUT ON THE BIAS. USE ABOUT 3 MEDALLIONS PER PACKAGE, PER SERVING.
  • 1 LEEK, TOPS AND BOTTOM CUT OFF AND CUT IN HALF, LENGTHWISE. WASH WELL TO AVOID DIRT AND SAND WHICH OFTEN ACCUMULATES SINCE LEEKS GROW UP OUT OF THE GROUND. With a Sharp Chef's knive, cut strips of leeks thin (julienned). About 3/4 C total needed/
  • 1  MEDIUM ZUCCHINI SQUASH, ENDS CUT OFF, CUT IN HALF, AND SPLIT IN HALF, LENGTHWISE AND CUT INTO THIN STRIPS (JULIENNE). YOU MAY ADD YELLOW ZUCCHINI, OR ANY OTHER THIN STRIPS OF VEGETABLES YOU PREFER.
  • 1 SWEET RED PEPPER, CUT IN HALF, SEEDS REMOVED, AND SLICED LENGTHWISE INTO THIN STRIPS, JULIENNED.     
  •  4 CLOVES GARLIC MINCED
  • 4 T BUTTER, 1T PER EACH SERVING.
  • SALT AND PEPPER TO TASTE
  • JUICE OF ONE LEMON AND ZEST OF ONE LEMON CHOPPED
     Place 2ft. sheet of aluminum foil down, with the soaked wood paper on top, with the grain, so paper can be rolled with the grain, inside the foil. Place salt and pepper seasoned medallions of Monkfish, 3 per serving. Add 1T of butter dabs divided between three medallions. Add 1/4 of the minced garlic, a pinch of lemon zest and 1/4 of the juice of one lemon to tpo of fish. Top fish with zucchini, leeks, red peppers. Roll soaked wood paper over, so paper now covers top and bottom of fish. Take Aluminum foil from underneath and fold it over rolled wood paper and tuck the sides in, rolling the entire package over, ensuring that the top is creased and sides are creased, so that when placed upon heat, package swells with steam to cook vegetables, while fish gets wood fired, inside of the foil packet. Foil should be at least twice the size of the wood paper, in order that it may be folded over, and sealed at the sides and top. Cook over even heat/ hot coals for 7 minutes. Remove from grill, and open package, and remove foil and fish from wood paper, topping fish medallions, which look like curled up lobster tails when cooked, with vegetables, and additonal seasonings, lemon juice, and melted butter, as desired.

TO BE ADDED, THE FINAL RECIPES FROM THE BEACH BBQ!!!!
THE MUSTARD AIOLI FOR ADOUILLE SAUSAGE FROM SHRIMP BOIL:


THE PASTA SALAD WITH HEIRLOOM TOMATOES AND BOCCACINI MOZZERELLA TOSSED WITH THE AMAZING LIME BASIL BALSAMIC VINAGRETTE:

THE LIGHT BERRY HONEY SPUN VANILLA WHIPPED CREAM ANGEL FOOD CAKE TRIFLE      

                                                                                  - DENISE DEMMITT,
                                                                                    THE SAUCY GOURMET.

*FOR QUESTIONS ON ANYTHING ABOUT THE SHOW OR YOUR CULINARY QUESTIONS OF ANY KIND, EMAIL ME AT thesaucygourmet@hotmail.com

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