Grill N Chill

Grill N Chill

Have you ever wondered why a man who otherwise has no knowledge in cooking suddenly becomes a expert when it comes to the back yard barbecue? Or, why the food grilled over an open flame seemingly taste just that much better? Well the answer to these perplexing questions are found in the next few pages. No man is really better than the next, it could be just that he has learned the simple rules of the barbecue. Like all rules they should never be broken or the very best product will not result. Here in Grill N Chill, we have refined the rules for you. Grill N Chill is a great cookbook in that with every grilled dish we offer a wonderful chilled beverage, instead of beer and sodas there is a whole range of mixology for everyone and as always Grill N Chill is Simply Delicious.

Use the best ingredients, this is the first rule of all cooking, not only for food ingredients, but all ingredients, including the charcoal. Woods of mesquite, hickory, alder or apple are best suited to barbecuing and grilling. Using charcoal made from these woods are more preferable than using other oil base type charcoal. Charcoal alone, provides a mild smoke flavour and thus is preferred for lamb, seafood and fish. For a stronger smoke taste for beef, pork and game meats, use wood chips of the same type as the charcoal. When using wood chips soak them in water for a half hour or longer before using them. Then place them evenly over the charcoal for short term cookery with plenty of smoke for that "just right" flavour.

Use a covered grill so all the smoke flavour will penetrate into the food and not escape into the air before it has seasoned the food. Plan ahead, meaning follow your recipe and be sure to begin your fire at least 40 minutes before you want to cook the items. Use only a grill which has been cleaned well and oiled in the same manner.

Allow food ingredients to come to room temperature before grilling them. Use a hot fire to seal meats quickly then transfer them to a cooler part of the grill to finish their cooking. Always cook fish and seafood on the cooler part of the grill, they require no sealing. Cook meats which have more fat than others over a drip pan placed directly upon the coals. Having followed these simple rules you'll cook far better than the weekend chef ever thought he\she could.

Remember too that, if you own an indoor grill (such as a Jenn Air) these recipes will provide the same pleasure inside, even though it may be below freezing outside.
There are many barbecue recipes found through out this book but the ones specifically to this chapter are a sure "fire" way to the hearts of your guest. These are the recipes that could make you a champion barbecue master.

From Grill N Chill you will be able to select such exquisite barbecue dishes like our Red snapper in raspberry sauce, or for the more hardy appetite try the Gourmet T's. You will find Chef K's favourite scallops or you may have great fun with New York's folly. Whatever you choose, your assured of great times, fantastic memories, and wonderful food that will always be SIMPLY DELICIOUS.



TROPICAL FRUIT BREZZER
2 cup lemon lime soft drink
3 oz frozen pink lemonade concentrate
3 oz frozen orange juice concentrate
4 cups pineapple juice
6 oz mango nectar
6 oz guava nectar

Pour the soda into a large punch bowl.

Add the frozen juice concentrates and whisk until dissolved.

Add the remaining ingredients in the bowl and continue stirring.

Place crushed ice into large glasses or tumblers and pour the beverage over, garnish with pineapple wedges and cherries.

Alcohol variation: Try serving rum, coconut rum, lemon grappa, vodka or melon liqueur, do not exceed 8 oz. (250 ml).

SPECIAL HOT & SOUR GRILLED PORTOBELO MUSHROOMS

Sauce:
½ cup white wine vinegar
½ cup water
½ cup orange juice
1 cup crushed pineapple
⅔ cup sugar
2 tbsp tomato catsup
1 tbsp canola oil
½ tsp salt
1 garlic clove
1 cup stewed tomatoes

Mushrooms:
1 lb large Portobelo mushrooms
3 tbsp red pepper grilling oil


In a sauce pan combine the vinegar, water, orange juice, crushed pineapple, sugar, catsup, canola oil, salt, garlic, ginger and tomatoes, bring to a boil, reduce heat and simmer until sauce has thickened.

Brush the mushrooms to clean, place into a large shallow pan. Brush with the red pepper oil.

On a medium hot grill, grill the mushrooms for 5 minutes on each side. Brushing frequently with the sauce. Plate the mushrooms and brush one final time with the sauce before serving.

SERVES 4

WEST AFRICA ICED TEA

8 cups water
2 tea bags
1 cup sugar
½ lime
12 oz mango nectar
12 oz guava nectar
lemon lime slices for garnish


Place the water in a kettle and bring to a boil, add the tea bags and leave in the water for 3-5 minutes. Remove the tea bags and add the sugar.

Squeeze the lime in the tea, and the nectars. Whisk until sugar is completely dissolved, cool the tea then chill.

Serve over ice in large tumblers and garnish with lemon and lime slices.


WEST COAST TUNA STEAKS

¼ cup canola oil
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 tsp salt
2 minced garlic cloves
1 tsp fresh cracked black pepper
2 tsp brown sugar
¼ cup mango nectar
¼ cup guava nectar
1 tbsp molasses
1 ½ lbs tuna steaks 1" (2.5 cm) thick

Combine all the ingredients except the tuna steaks in a large mixing bowl.

Place the tuna steaks in a large shallow pan, pour the marinade over and marinate for 4-6 hours.

Grill the tuna over medium heat for 5 minutes per side, brushing with the marinade.

Plate the steaks, brush one final time with the marinade and serve.

SERVES 4


TAHITIAN PUNCH

4 cups pineapple juice
2 cups grapefruit juice
2 cups orange juice
3 cups pineapple chunks with juice
3 tbsp coconut cream nectar
4 cups lemon lime soft drink
4 cups lemon lime sorbet

In a large punch bowl combine the juices, pineapple chunks and coconut cream nectar with the soft drink.

Scoop small amounts of the sorbet into the punch and serve at once.

Alcohol variation: Try serving rum, coconut rum, lemon grappa, vodka or melon liqueur, do not exceed 8 oz. (250 ml).



TAHITIAN BARBEQUED SHRIMP

Sauce:
1 avocado
½ cups mayonnaise
½ cup sour cream
½ cup thick coconut cream
1 tbsp Worcestershire sauce
¼ cup papaya nectar
1 tsp crushed red chilies

Shrimp:
1 ½ lbs tiger shrimp
3 tbsp olive oil
1 tsp each of salt, cracked black pepper, fresh chopped basil, fresh chopped thyme, chili powder, paprika, crushed red chilies
1 minced garlic clove

Sauce:
Peel and seed the avocado and place into a food processor, add the remaining ingredients and process into a smooth sauce. Pour into a bowl, cover and refrigerate until shrimp is ready.

Shrimp:
Peel and de-vein the shrimp, place in a large shallow pan. Pour the oil over the shrimp and sprinkle with the seasonings and garlic. Grill over medium hot coals for 4 minutes per side.

Plate the shrimp, smother with sauce and serve.

SERVES 4

RAINBOW SHAKE

½ cup passion fruit nectar
½ cup pineapple nectar
2 tbsp orange syrup
2 tbsp lime syrup
1 cup crushed pineapple
1 ½ cup raspberry sherbet
1 ½ cup lemon sherbet
1 cup crushed ice
4 pineapple wedges
4 large strawberries

In a food processor combine the nectars and syrups. Add the pineapple and sherbets process for 1 minute. Add the crushed ice and continue to process for an additional minute. Pour into milk shake glasses and serve garnished with the pineapple and strawberries.

SERVES 4

BANANA SPLIT PIE

1 ½ cup chocolate wafer crumbs
3 tbsp confectioners’ sugar
3 tbsp melted butter
1 tbsp unflavoured gelatin
½ cup granulated sugar
¼ cup cocoa powder
1 cup whipping cream
1 ½ medium size bananas
1 cup vanilla ice cream
3 cups whole strawberries


Preheat the oven to 350°F (180°C).

In a mixing bowl combine the crumbs, confectioners’ sugar and melted butter. Press into a 9" (22.5 cm) springform pan. Bake for 8-10 minutes, remove from the oven and cool completely.

Combine the gelatin, granulated sugar, cocoa powder in a sauce pan, add the cream, cook over medium heat until the gelatin is dissolved, cool.

In a food processor blend the ice cream and cooled mixture. Spoon into a mixing bowl. Slice the bananas, stir into the mixture. Fold the mixture into the shell and chill until set.

Wash and stem the berries and place on top of the pie. Slice the and plate the pie serve with the two sauces drizzle over the pie.

SERVES 6

OLD FASHION GINGER ALE

½ cup fresh ginger root, peeled & grated
4 sticks cinnamon
4 whole cloves
2 cups sugar
2 lemons
1 lime
3 ¼ cup water
Soda water
lemon, lime slices for garnish

Put ginger into a saucepan and add the cinnamon, cloves, sugar, juice and zest of the lemons and lime. Add the water. Bring to the boil, stirring constantly, boil until a thick syrup is formed. Strain the syrup through a cheesecloth, cool.

Place 3 tbsp’s (45 ml) of syrup in 10 oz. (300 ml) tumblers, add the soda water, garnish with lemon and lime slices, serve.

SERVES 10-12

APPLE GINGER CREAM DELIGHT

6 large cooking apples
¾ cup apple juice
2 tbsp unflavoured gelatin
4 eggs yolks, lightly beaten
¼ cup lemon juice
¾ cup granulated sugar
1 tsp lemon zest
2 tbsp finely chopped candied ginger
4 egg whites
1 cup whipping cream

Core the apples, place into a saucepan and add ¼ cup (60 ml) of apple juice, bring to a boil, reduce the heat and simmer until the apples are very tender. Press through a sieve or food meal and discard the skin, reserve the plup.

Soak the gelatin in the remaining apple juice in the top of a double boiler for 5 minutes. Add the egg yolks, lemon juice, ½ cup (125 ml) of the sugar, and 1 ½ cups (375 ml) of the apple purée. Simmer stirring until the mixture is thick. Add the lemon zest. Transfer mixture into a mixing bowl.

Place over a second bowl with ice, stir the mixture until it begins to set, fold in the ginger.

Beat the egg whites until foamy and gradually add the remaining sugar. Fold into the cooled set mixture. Whip the cream and fold into the mixture. Pour the mixture into a mold and chill until completely set. Remove from the mold and serve.

SERVES 6
GRILLED SHRIMP PIZZA WITH RED PEPPER PESTO
1 lb Regular or Whole Wheat Pizza Dough
1 lb large shrimp
2 tbsp olive oil
½ tsp each of salt, pepper, basil, paprika
2 large sliced tomatoes
2 cups Bocconcini cheese
½ cup sliced green onions

Pesto:
1 minced garlic clove
2 tbsp pine nuts
3 tbsp chopped fresh basil leaves
3 tbsp chopped parsley
1 cup seeded and diced roasted red peppers
3 oz freshly grated Romano cheese
¼ cup olive oil

Process the dough according to the directions. Roll the dough into small 7" (17.5 cm) rounds. Set aside and allow to rise for 20 minutes.

Peel and de-veined the shrimp, place in a mixing bowl. Add the oil and seasonings, marinate for 20 minutes. Grill the shrimp for 3 minutes per side. Cool.

In a food processor, process the garlic and pine nuts until very fine. Add the basil, parsley, peppers, Romano cheese and process into a purée. Slowly add the oil and continue to process into a mayonnaise like sauce.

Brush the pizza lightly with oil and grill over medium heat or coals 1-3 minutes or until the dough is bubbly. Turn the pizza over and grill 3-5 minutes, remove from heat and top with the pesto, shrimp, tomatoes and dot with the cheese. Reduce the grill’s temperature to low, return pizza’s to the cooled grill and continue to grill for 5 minutes covered.
If using coals place the pizza’s around the edge of the coals where the grill is coolest, cover and grill for 5 minutes.

Sprinkle with the green onions and serve at once. YIELDS 4-7" (17.5 cm) Pizzas

CRANBERRY ORANGE SPRITZERS

2 cups soda water
2 cups cranberry juice
2 cups orange juice
cranberry juice ice cubes *
blood orange or navel orange slices

Combine the soda water with the juices. Place the ice cubes into tall tumblers, pour the beverage over and garnish with the orange slices.
SERVES 6-8

* To make cranberry juice ice cubes (or any juice ice cubes) prepare the juice as directed, pour into ice cube trays and freeze. Alcohol variation: Try serving white or light rum, rye or cherry whiskey, vodka or orange brandy.

GRILLED PEAR PIE

8 Bosch pears

Topping:
1 un-baked pie shell
1 cup all-purpose flour
½ cup firmly packed brown sugar
½ cup butter
½ tsp ground ginger
½ cup chopped pecans

Filling:
3 tbsp cornstarch
¼ tsp ground ginger
pinch salt
2 tbsp melted butter
½ cup maple syrup
½ tsp lemon zest
½ tsp pear extract
1 ½ cup sweetened whipping cream, whipped

Pare and slice the pears and grill over medium heat or coals for 2 minutes per side, remove from heat and cool.

Mix the flour, brown sugar, butter and ginger into a coarse crumbly texture. Stir in the nuts and set aside.

In a mixing bowl combine the cornstarch, ginger, salt, melted butter, syrup, lemon zest and pear extract together.

Arrange the pears around the pie shell and pour the filling over. Sprinkle with the flour mixture and bake for 30 minutes or until golden brown. Cool then chill before serving. Slice and serve with whipped cream on the side.

SERVES 6-8

To order the entire Grill N Chill E-cookbook for just $8.00 e-mail Chef K at cookingbiz@gmail.com of chefk@chefk.com.

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