BBQ SAUCE: 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
Please report any bad links..Thanks, Buzz
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection |