A Barbecue feast!

                               2 tablespoons chopped garlic 
                               2 tablespoons chopped ginger 
                               2 serrano chiles, de-stemmed, minced 
                               2 tablespoons, rinsed fermented black beans 
                               2 medium red onions, roughly chopped 
                               1 tablespoon sambal 
                               2 cups chopped fresh tomatoes (3 medium tomatoes) or drained
                               whole roma tomatoes 
                               1/4 cup rice wine vinegar 
                               1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar

                               Canola oil to cook 
                               Salt and black pepper to taste 

                               In a skillet coated with oil, saute the garlic, ginger, chile, fermented
                               beans and onions until brown, about 8 minutes. Add the sambal and
                               tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on
                               very low heat for 15 minutes. Season and check. Using a hand blender
                               or a food processor, blend thoroughly and re-check for seasoning. Chill.

                               1 Pork loin, back ribs (at least 8 ribs, 3 to 5 pounds) 
                               1 free range chicken, broken down on the bone 
                               12 large shrimp, de-veined, peeled with tail on 
                               BBQ sauce 

                               For the ribs, cut in half if necessary to fit steamer. Season ribs with
                               salt and pepper and steam for 45 to 60 minutes. The ribs should be fully
                               cooked and softened. Prepare a medium-hot oiled grill. Season the
                               ribs, chicken and shrimp then dip in the BBQ sauce and place on grill.
                               Watch carefully and have a spray bottle of water handy to squelch flare
                               ups. Rotate and turn the proteins often and brush with additional BBQ
                               sauce. The shrimp will take only 8 minutes, the ribs and chicken about
                               15 minutes. 

                               GRILLED VEGETABLE SLAW: 
                               1 medium eggplant, sliced 1/4-inch 
                               1 large zucchini, sliced lengthwise, 1/4-inch 
                               1 large red onion, sliced 1/4-inch 
                               1 large carrot, peeled, sliced lengthwise, 1/4-inch 
                               1/4 cup olive oil 
                               Juice of 2 lemons 
                               Salt and black pepper to taste 

                               'ROASTED POTATOES': 
                               2 pounds red bliss potatoes, washed and cut in half 
                               1 tablespoon minced garlic 
                               1/4 cup extra virgin olive oil 
                               6 scallions, sliced 1/8-inch 
                               Salt and black pepper to taste 

                               In a large bowl, toss all of the vegetables with the olive oil and season.
                               Place the vegetables on a hot, oiled grill and mark/cook the vegetables
                               all the way through. Slice the vegetables on an angle into 1/4-inch
                               strips. Toss the vegetables with the juice and season. 

                               In a large bowl, toss everything together. Wrap in a double thick foil
                               'papillote'. Place on the grill, preferably on indirect heat. Cook for 45
                               minutes. Check for doneness and seasoning. 

                               PLATING On a large platter, pile the potatoes in the middle and
                               surround with the slaw. Place BBQ on top and serve. 

                               Yield: 4 servings

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