| Chef2Chef Recipe Club - Volume 1 Number 031 - October 29, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Morning Recipe Club! I'll be brief, as I'd like to introduce you to Martin Kimeldorf, our contributing author this week. Martin just released his new cookbook, Grill Play, The Art of Leisurely BBQ. It's witty, entertaining and chock full of mouth-watering recipes. It is available on our site at the following link and it's only $7.95! http://marketplace.chef2chef.net/c2c/bbq/ Please enjoy today's recipes. I tried this shrimp recipe Friday night. It's outstanding and the build your own BBQ Sauce is fun. Try lots of variations. Let your kids make their own. Have Fun! Bon Appetite, Chef David Nelson ------------------------------------------------------------------------ With these recipes contributions I'd like to emphasize the alchemy of grilling. That is, grilling should be thought of as a giant experiment. As I wrote in my book Grill Play, "I have never found any ingredient sacred to a given recipe. Nor is any one baste, rub, glaze only usable on one kind of food ... You can substitute one kind of herb or another ... You can add and subtract items with little injury." I believe that there are no secret or sacred rules in barbecue. Quite often I enjoy grilling sacred cows as when I use a pork sauce for a steak, or ignore the directions for a fish marinade and leave it in the magical blend for 24 hours rather than the suggested 20 minutes. Remember the grill is a forgiving furnace, it burns off many potential mistakes and transforms errors into culinary euphoria. I would also like to remind the Chef2Chef readers of my most prize notion, the Leisurely Grilling Code of Ethics. Let me again lift a few lines form my book: Those in pursuit of the leisure barbecuing posture must take into their heart the following principles of grill play: I will not become a boring host, talking only about the grill. 1) I will concentrate on people as much as on the barbecue. 2) To remain playful, I will try to avoid doing all the preparations at once. I might even create my marinades, sauces, or rubs the day before. Now take a deep breath, think shallow thoughts, and keep loose as you approach the grill. This recipe collection begins with a formula rather than an exact recipe for barbecue sauce. Hopefully, this creates the mindset to get you in the eclectic and experimental cooking mood. Then, the peanut butter barbecue sauce for ribs is re-introduced with a second chicken recipe plus a re-use of a rub. Here is cross cooking illustrated. This recipe collection builds in complexity towards the weekend when you have more time to cook. Dabble, grill, and enjoy. Note: All of the recipes in this book come from either of my two eBook cookbooks. The grilling recipes come from Grill Play and the side dishes or salads comes from The Bad Boy's Cookbook. New fare for desserts and the barbecue sauce are from my computer desktop folder entitled: Current Grill Plays. Martin Kimeldorf 2002 Tumwater, WA kimeldorf@home.com This simple, tasty menu utilizes a quick-cooking appetizer that can be used as a meal in itself, when you make enough. First, though we must make a barbecue sauce you can call your own. You can then finish it off with a dessert idea, which can be repeated across the week using different variants suggested. Patchwork Barbecue Sauce Sometimes you unexpectedly run out of barbecue sauce or you just want to make a small batch for a dipping sauce. This recipe is designed to encourage improvisation. This recipe is really a formula, where you choose the specific ingredients to create your own signature barbecue sauce. Here is how the experiment works. Pick two or more items from each category to make up your own sauce on the spot. The resulting patchwork makes about 1/2+ cup of barbecue sauce. Those who want to walk on the wild side, might try to include all ingredients. If you like heat or that spicy flavor try an extra adding 1/2 tsp. of cumin or 1/8 tsp. of cayenne. The Sweet 1/2 cup ketchup 1/4 cup honey 2 Tbs. jam The Heat 2 Tbs. mustard 2 Tbs. chili sauce 2 tsp. prepared horseradish 2 Dashes Tabasco sauce The Tang 2 Tbs. lemon 2 Tbs. lime juice 2 Tbs. of your favorite vinegar 1/4 to 1/2 tsp. salt to taste. The Odiferous 2 Tbs. Worcestershire 2 Tbs. of your favorite hard liquor 2 Tsp. espresso 2 Tsp. garlic powder 2 Tsp. onion powder Mix all the ingredients in a large coffee mug and heat it for 30 seconds in a microwave then stir. Repeat this process and your sauce is ready. Bacon-Wrapped Barbecued Shrimp This "porky shrimp" comes with a tang. You can cook them like Kabobs on skewers or toothpicks (or on a fish screen). They make great appetizers or entire meals with side dishes. If you serve them as appetizers, then you may want to skewer each shrimp combo with toothpicks. Otherwise it's easier to assemble them on skewers. When used as a meal, you might augment this with garlic bread or additional grilled vegetables. Method and Preparations Direct Need to soak bamboo skewers or toothpicks in advance. Ingredients 1 lb. Large, Giant, or Jumbo raw shrimp, shelled and de-veined 1/2 slice of bacon per jumbo shrimp, partially cooked, cut in half (You can start with 8 slices 8 bamboo skewers, soaked for 2 hours (or 16 toothpicks) 1 each red and yellow bell pepper, seeded, cleaned and cut into 1-inch chunks 1 small martini olive per shrimp (again, start with about 16 olives) 1/2 cup of your favorite barbecue sauce (try the Patchwork Barbecue Sauce listed previously) 1 lime, cut up and quarter Steps Half cook the bacon. Place a martini olive in the center of each shrimp and a piece of bacon around the shrimp. On a skewer place a piece of pepper followed by the shrimp combo. The peppers make excellent anchors. Typically try using two parallel skewers to make turning shrimp easier. If using toothpicks, you can use one piece of pepper (or two if room). Coat with the barbecue sauce and place over direct heat for 3 minutes. Turn once and baste again with barbecue sauce for 3 more minutes. Check for doneness, when shrimp turns opaque. If using larger shrimp, you may need to cook an additional 2-3 minutes. Drizzle a few drops of lime on your tasty treat. Shopping List 1 lb. Large, Giant, or Jumbo raw shrimp, shelled and de-veined bacon 8 bamboo skewers 1 each red and yellow bell pepper Martini olives 1/2 cup of your favorite barbecue sauce 1 lime Fruity Gooey Desserts There is no better ending to a barbecued meal than fruit from the grill. They provide a light, mouth cleaning finish to any outdoor dining experience. Most fruits develop a more intense flavor after being grilled. Here are some techniques to use with peaches, apples, pears, or similar types of fruits. Method Indirect-outside burners Ingredients Wash and slice it into 1/4 or thicker slices. This is best done by cutting across the length of the fruit. Try to keep thickness consistent. Lightly coat with oil and place on the grill. Watch, because a hot grill can sear fruit within a few minutes. Cook long enough to brand the fruit. After you remove the fruit you can sprinkle on brown sugar or put on a dollop of brown-sugar whip cream. In addition to the above method, you can also consider adding the following techniques to your fruit-grilling repertoire. Brown-Sugar Whip Cream Since cream whips into large volume, you may want to start with 1/2 cup because one cup will make enough for 6-8 people. 1/2 to 1 cup of heavy cream (sometimes called whipping cream) 1 tsp. vanilla 2+ Tbsp. of brown or white sugar Add heavy cream and vanilla to a mixer and set it on high. As the mixture is being whipped, add in 2 tablespoons of brown sugar and test after mixing about a minute. You may want to add more sugar to taste. If the granular quality of brown sugar bothers you then use white sugar. This may take about 2 to 5 minutes of whipping and up to 4 tablespoons of sugar depending on your sweet tooth. Syrup Glaze After fruit is turned once, brush with maple syrup on the top-side. Let people brush more on when serving the fruit at the table. Honey and Spice Glaze 1/4 cup honey syrup 1/4 tsp. cinnamon 1/8 tsp. allspice 1/8 tsp. nutmeg Liqueur Glaze 1/4 cup of your favorite liqueur (pear, orange, cherry flavors work well) 3 Tbsp. orange juice or lemon-lime juice (which is used as a mixer in drinks). Fruit Liqueur Marinade Mix the following marinade in a plastic bag. Add fruit and put in the refrigerator overnight. 1/3 cup bourbon or whiskey 1/4 cup maple syrup 1 Tbsp. orange zest or orange juice concentrate 1/2 tsp. ground allspice 1/2 tsp. ground ginger 2 Tbsp. of your favorite dessert liqueur (optional) ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. 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