Teriyaki-Glazed Salmon with Grilled Sesame Broccolini

Ingredients

• 1 tbsp. sesame seeds
• 0.50 c. reduced-sodium tamari or soy sauce
• 1.50 tbsp. reduced-sodium tamari or soy sauce
• 0.50 c. unsweetened pineapple juice
• 1.50 tbsp. finely chopped fresh ginger
• 3 tbsp. light brown sugar
• 2 clove garlic
• 2 strip lemon zest
• 1 lb. broccolini
• 4 1-inch-thick center-cut salmon fillets with skin
• Olive oil for brushing
• 0.25 tsp. coarse sea salt
• 0.25 tsp. Freshly ground black pepper
• 2 tsp. mirin (sweetened rice wine)

Directions

1. Toast sesame seeds in a nonstick skillet over medium heat 2 to 3 minutes, tossing seeds frequently until lightly toasted and fragrant. Remove to a cup and cool.
2. Combine 1/2 cup tamari, pineapple juice, ginger, sugar, garlic, and lemon zest in a medium saucepan and bring to a boil. Simmer 10 minutes, or until reduced to 1/2 cup. Remove from heat and stir in half of the toasted sesame seeds; put glaze aside to cool.
3. Blanch broccolini in a large pot of lightly salted boiling water 1½ minutes, until bright green and crisp-tender. Drain and refresh under cold water; pat dry with a paper towel.
4. Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Brush the cooking grates clean and oil the grill rack. Brush salmon with olive oil and season with salt and pepper. Grill fillets flesh side down directly on grill until you can easily turn them without sticking, about 3 minutes. Carefully turn fillets, brush with teriyaki glaze, and continue to grill, 7 minutes longer for medium doneness. Transfer fillets to a platter and loosely cover to keep warm.
5. Lightly brush broccolini with oil and place on grill for 1 to 2 minutes, turning several times, until lightly charred. Transfer to a serving bowl. Toss with remaining 1½ Tbsp tamari, mirin, and remaining sesame seeds. Brush fillets with any remaining teriyaki sauce and serve with the sesame broccolini.

Shopping List

 

[Source]

• • Ingredients

    
    
    • 3lb Pork Baby Back Ribs
    • 1/2 Cup KRAFT Original Barbecue Sauce
    • 1/3 Cup KRAFT Asian Toasted Sesame Dressing
    • 1 Tbsp. Sriracha Sauce ( Hot Chilli Sauce )
    
    
    
    

    Method

     

    Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
     Place ribs on grate over unlit area; cover. Grill 2 hours or until tender, turning every 30 min. and monitoring for consistent grill temperature. Meanwhile, mix remaining ingredients until blended
     Move ribs to grate over lit area of grill; brush with half the barbecue sauce mixture. Grill 15 min., turning and brushing occasionally with remaining barbecue sauce mixture.
    [Source]

  
  
  

  Shopping List

          

BBQ Spiced Fish

Ingredients

• 4 (8 ounce) white fish fillets, firm
• ¹⁄₄ cup butter, melted

 

• combine ingredients below to make the dry marinade

   

• ¹⁄₂ teaspoon salt
• 2 teaspoons ground Sweet Paprika
• ¹⁄₂ teaspoon white pepper
• ¹⁄₂ teaspoon ground Cayenne Pepper
• ¹⁄₄ teaspoon Ground Oregano
• ¹⁄₄ teaspoon Dried Basil
• ¹⁄₄ teaspoon Dried Thyme Leaves
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Onion Powder

Directions

1. Dry fish fillets with paper towels and brush with melted butter, set aside.
2. To make the dry marinade: Combine all the dry spices and sprinkle over the buttered fish fillets.
3. Cook the fillet on a lightly greased BBQ grill for 8-10 minutes, turning once during cooking time.

[Source] 

Pinoy BBQ Pork

Ingredients

• 2 lbs pork, sliced
• 1/2 cup soy sauce
• Lemon juice from 1 piece lemon
• 1/2 cup Baron Banana Ketchup
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 3 tablespoons brown sugar
• 8 cloves garlic, crushed and chopped

 Method

1. Combine pork, soy sauce, lemon juice, ketchup, salt, ground black pepper, brown sugar, and chopped garlic in a mixing bowl then mix the ingredients well. 
2. Make sure that all ingredients are properly distributed; using your hands in mixing the ingredients is recommended.
3. Marinate the pork in the mixture overnight. 
4. Make sure to refrigerate the marinade to avoid contamination. 
5. If in case you are eager to grill right away, allow at least 3 hours for the meat to absorb the flavors.
6. Skewer the sliced pork using a Bamboo Skewer
7. BBQ the pork until both sides are done. 
8. Use the leftover marinade as basting sauce. 
9. Try adding a few tablespoons of soy sauce, ketchup, and a tablespoon of cooking oil to create the perfect basting sauce.
10. Serve with spicy vinegar. Share and enjoy!

 [Source]


Have you tried our fantastic Swineapple Recipe?

BBQ Chicken Wings with Blue Cheese Butter

Ingredients

• 1 stick unsalted butter , room temperature
• 170g Roquefort or other blue cheese, crumbled, room temperature
• 1/2 cup your favorite BBQ sauce (For a spicy sauce try Rufus Teague Touch O' Heat Spicy BBQ Sauce )
• 1/2 cup canned piquillo peppers in brine, drained well
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 cup all-purpose flour
• Sea salt and freshly ground black pepper
• 1Kg chicken wings, separated at the joint, tips reserved for another use
• Rapeseed oil, for frying

 Method

1. In a medium bowl, whisk together the butter and 3/4 of the blue cheese until very smooth. Transfer to a serving bowl and set aside at room temperature.
2. In a blender, puree the BBQ sauce, peppers, 1 teaspoon of the cumin and 1 teaspoon of the paprika until smooth. Pour into a large mixing bowl large enough to hold all of the wings.
3. In a shallow dish, whisk together the flour, remaining cumin and paprika, and season it with salt and pepper. Sprinkle the wings with salt and pepper. Fill a deep, heavy pot with 6 inches of oil and heat to 185°C, or preheat a deep fryer.
4. Toss the chicken wings in the seasoned flour until well coated, shaking off the excess flour. Fry in batches until golden brown, crisp and cooked through, about 13 minutes. Drain briefly on paper towels before adding them to the sauce and tossing them to coat while they are still hot.
5. Transfer the wings to a serving platter. Dollop a little of the blue cheese butter on top of the wings to melt; serve the rest on the side for dipping. Sprinkle the remaining blue cheese over the top and serve immediately.

[Source]

Steamed Whole Fish with Ginger, Spring Onions and Soy Recipe

Ingredients

(Serves 2 to 4 as part of a multicourse meal)
675g whole white fish (such as sea bass or plaice), cleaned, with head and tail intact
Sea salt and freshly ground black pepper
Piece of fresh ginger (5x1cm), peeled and finely sliced
60ml Kikkoman Soy Sauce
1 tbsp Kikkoman - Aji-Mirin (Sweet Cooking Rice Wine)
1 spring onion, white and light green parts only, finely sliced
4 coriander sprigs
120ml rapeseed oil

Method

 
Rinse the fish in cold water and pat dry with kitchen towel.
Season the fish inside and out with salt and pepper.
Place the fish on a heatproof plate that is large enough to accommodate it and fits inside your Steamer bending the fish slightly if it is too long.
Stuff half the ginger inside the cavity of the fish, and spread the remaining ginger on top of the fish.
Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot.
Make sure the water does not touch the botton of the steamer.
Bring the water to the boil over a high heat.
Place the plate holding the fish in the steamer, cover and steam for about eight minutes, until the fish flakes easily when tested with the tip of a knife.
While the fish is steaming, in a small bowl, stir together the soy sauce, rice wine and one tablespoon of water. Set aside.
When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid.
Lay the spring onion and coriander along the top of the fish.
In a small frying pan, heat the oil over a high heat until it is hot but not smoking.
Remove the oil from the heat and pour it directly over the spring onion and coriander to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

[Source]

Steamed Spring Vegetables with Garlic-Herb Aioli

 Ingredients

1/2 lb. (250 g) new potatoes, halved
1/2 lb. (250 g) small artichokes, trimmed and halved
1/2 lb. (250 g) asparagus, ends trimmed and thicker stalks peeled with a vegetable peeler
1/2 lb. (250 g) baby carrots, peeled and halved
4 garlic cloves, coarsely chopped
1/2 tsp. kosher salt
2 eggs
2 Tbs. fresh lemon juice
1 tsp. Dijon mustard
1 1/2 cups (12 fl. oz./375 ml) olive oil
3 Tbs. minced fresh herbs, such as dill, parsley and thyme

Method

Put a Steamer Insert in a large, wide pot with a lid. Fill the pot with water to just below the level of the insert. Place the steamer over medium heat and bring the water to a simmer.

Place the potatoes and artichokes in the steamer basket. Cover the pot and steam the vegetables for 5 minutes, then add the asparagus and carrots, arranging them on top of the potatoes and artichokes. Cover the pot and continue steaming until the potatoes and artichokes are tender and the asparagus and carrots are crisp-tender, 10 to 12 minutes more.

While the vegetables are steaming, make the aioli. In a blender, blend the garlic and salt until the garlic is finely chopped. Add the eggs, lemon juice and mustard and blend again until thoroughly combined. With the motor running, slowly pour in the olive oil and blend until the mixture thickens to the consistency of mayonnaise. Transfer the aioli to a bowl and fold in the herbs. Cover and refrigerate until ready to serve.

To serve, arrange the vegetables on a platter and place a bowl of the aioli alongside. Serves 6.

[Source]

Crispy Chilli Beef

Ingredients

Barbecued Pork with Sage, Lemon & Prosciutto

Ingredients

Easy Tomato Bisque Soup Recipe

Ingredients

Wok-Fired Okra Sambal

Peppered Ribeye Steaks Recipe     TOTAL TIME: Prep: 10 min. + chilling Grill: 25 min. MAKES: 8 servings

Ingredients

• 4 beef ribeye steaks (1-1/2 inches thick)
• 1 tablespoon olive oil
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 2 teaspoons dried gound thyme
• 2 teaspoons dried ground oregano
• 1-1/2 teaspoons pepper
• 1 teaspoon salt
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon cayenne pepper
• 1 teaspoon crushed red pepper flakes
• Orange slices, optional
• Parsley sprigs, optional

Directions

1. Brush steaks lightly with oil. In a small bowl, combine all seasonings. Sprinkle seasonings over steaks and press into both sides. Cover and chill for 1 hour.
2. Grill, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
3. Let stand 5 minutes before slicing. Place on a warm serving platter; cut across the grain into thick slices. Garnish with orange slices and parsley if desired

[Source]

Cajun Salmon

Ingredients

• Mccormick Cajun Seasoning, Bayou, 21-Ounce  
• 75ml (3fl oz) water
• 2 tbs oil
• Juice of 1 lemon
• 4 salmon fillets
• lemon slices to garnish

Method

Combine 1Tbsp of the Cajun seasoning with the water, oil and lemon juice.

Place each salmon fillet onto a sheet of aluminium foil, brushed with a little oil then brush  generously with the marinade.

Fold the foil into a parcel and place over a medium heat on the BBQ for 8-10 minutes until cooked through (alternatively cook in a pre –heated oven at 200°C, 400°F, Gas Mark 6 for 12 -14 minutes until cooked through.

Fennel, lemon and dill baked sea bass   INGREDIENTS Olive oil, for greasing and drizzling 6 small whole sea bass, each about 300g once gutted, cleaned and head and tail removed, or 3 larger ones, each about 450-500g once prepared as above (ask your fishmonger to do this for you) 2 fennel bulbs, halved, cored and thinly sliced 2 lemons, thinly sliced 25g bunch of fresh dill 25g bunch of fresh flatleaf parsley 6 fresh thyme sprigs 6 bay leaves 300ml white wine

METHOD

1. Preheat the oven to 200°C/fan180°C/gas 6. Smear the base of 1-2 large roasting tin/s with a little olive oil. Season the inside of each sea bass, then place them in the roasting tin/s.
2. Fill the cavity of each fish with the fennel and lemon slices, then tuck in the dill, parsley, thyme and bay. Scatter over any remaining fennel, lemon and herbs, then pour over the wine. Drizzle each fish with a little olive oil and season well.
3. Cover the whole tin/s tightly with foil and bake for 25-35 minutes, basting the fish with the pan juices halfway, depending on the size of the fish – you want the fish to feel firm to the touch, with the meat opaque and moist. Carefully transfer the fish to a board and cover loosely with foil to keep hot.
4. Make a quick sauce from the pan juices. Place the tin over the hob (if using 2 tins, tip the juices into 1 tin) and boil for a few minutes, until the juices are reduced slightly. 
5. Transfer the fish to warmed serving plates, easing out the fennel, lemon and herbs slightly so they fall on the plate. (If you’ve cooked 3 large fish, you need to cut each fish into 2 fillets, which takes no time. Use a sharp knife to cut down the back bone, then lift away the fillet and transfer to a plate, skin-side up. Discard the backbone, then transfer the other fillet to a second serving plate. Divide the fennel, lemon and herbs between them. Repeat with the remaining fish.)
6. To serve, pour a little of the sauce over each sea bass, then drizzle with some extra oil. Serve with the New potatoes sautéed with herbs

[Source]

Monte Cristo Sandwiches with Smoked Turkey and Spinach

This is a fantastic addition to any BBQ cook out!

Ingredients

• 5 tablespoons Dijon mustard, divided
• 8 slices rustic country-style white bread, each about ½ inch thick
• 8 slices sharp or extra-sharp white cheddar cheese
• 8 slices smoked turkey, 10 to 12 ounces total
• 1-⅓ cups loosely packed fresh baby spinach leaves
• 4 large eggs
• Unsalted butter

 Method

1. Prepare the grill for direct cooking over medium-low heat (about 175°C) and preheat the griddle.
2. Spread ½ tablespoon of the mustard on each of the bread slices, using 4 tablespoons total. Place one cheese slice, then two turkey slices, then ⅓ cup baby spinach leaves on top of four of the bread slices, folding the ingredients so they don’t hang over the edges of the bread. Top each with a second cheese slice. Cover with the remaining four bread slices, mustard side down, pressing the sandwiches together so they adhere.
3. In a large bowl whisk the eggs and the remaining 1 tablespoon mustard.
4. Holding a sandwich firmly together dip it into the egg mixture, turning to coat both sides generously and allowing the egg mixture to soak into the bread slightly. Place the sandwich on a rimmed baking sheet. Repeat with the remaining sandwiches and batter.
5. Add 1 tablespoon butter to the griddle to melt. Working in batches if necessary, place the sandwiches on the griddle and grill over direct medium-low heat,with the lid closed, until the bottoms of the sandwiches are golden brown, 2 to 3 minutes. Turn the sandwiches over and continue grilling, with the lid closed, until golden brown on the bottom and the cheese is melted, 2 to 3 minutes more, watching closely to avoid burning. Remove the sandwiches from the griddle. Repeat with any remaining sandwiches, adding a second tablespoon of butter to the griddle if necessary. Serve right away.

Must have accessory! 


Weber Griddle Universal Cast Iron 13.8" L X 10.5" W X 1" H, 18.5"

Ale and Brown Sugar Marinated Sirloin Steak

[Source]

Ingredients
Serves: 4 

• 2 (450g) beef sirloin steaks
• 60ml brown ale
• 2 tablespoons teriyaki sauce
• 2 tablespoons dark brown soft sugar
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic granules

Method
Prep:30min  ›  Cook:15min  ›  Ready in:45min 

1. Preheat barbecue for high heat.
2. Use a fork to poke holes all over the surface of the steaks, and place steaks in a large glass or ceramic dish. In a bowl, mix together beer, teriyaki sauce and dark brown soft sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper and garlic granules; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic granules, and continue marinating for 10 more minutes.
3. Remove steaks from marinade. Pour marinade into a small saucepan, bring to the boil, and cook for several minutes.
4. Lightly oil the barbecue cooking grate. Barbecue steaks for 7 minutes per side, or to desired doneness. During the last few minutes of barbecuing, baste steaks with boiled marinade to enhance the flavour and ensure juiciness.

Bacon-Wrapped Shrimp Kabobs with Orange-Chipotle Sauce

Ingredients

1. 1/2-cup orange marmalade
2. 3-Tbsp. water
3. 1-Tbsp. chopped Goya Chipotle Peppers in Adobo Sauce - .
4. 12-slices turkey Bacon
5. 36-uncooked deveined peeled medium shrimp (1-1/4 lb.)

Click the link below for more details.

Grilled Courgette and Ricotta Crostini with Mild Peppadew

Ingredients

• 6 baby courgettes
• 10 Peppadew Mild Whole Sweet Piquante Pepper,.
• 10 leaves basil chopped
• 125ml whole fat ricotta
• 20 small pieces sourdough bread toasted
• 1 whole clove garlic for rubbing
• 1 tsp white wine vinegar
• 3 tbsp extra virgin olive oil

Method

1. Preheat oven to 200c. Brush the small pieces of bread with some of the olive oil and season with salt and pepper. Place on a baking tray, bake for 7 minutes and then remove. Rub each piece with the garlic and set on a platter.
2. Heat a griddle pan until very hot. Thinly slice the courgettes lengthways and drizzle with 1 tbsp of the oil. Season well and grill for 1-2 minutes each side. Continue until they are all grilled. Place on a plate and drizzle with the vinegar, basil and remaining oil. 
3. Spread some ricotta on each piece of crostini and then top with some courgettes and a whole Peppadew Mild Whole Sweet Piquante Pepper,. .

Lynchburg Swineapple Bacon Chicken Bake Recipe

• cooking spray
• 8 slices bacon
• 4 skinless, boneless chicken breast halves
• 3/4 cup Historic Lynchburg Tennessee Whiskey Swineapple Rib Glaze & Dippin' Sauce

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
2. Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.
3. Bake in the preheated oven for 30 minutes; spread Historic Lynchburg Tennessee Whiskey Swineapple Rib Glaze & Dippin' Sauce  over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

Five Spice Duck

Ingredients

• 200 g baby aubergines, quartered
• 2 duck breast
• 2 tsp chinese five spice
• 1 red chilli, finely sliced
• 1 inch fresh ginger, peeled and finely sliced
• 100 g oyster mushrooms, roughly torn
• 50 g vine-ripened tomatoes, roughly chopped
• 4-6 spring onions, chopped
• 2 tbsp oyster sauce
• 1 tbsp peanuts, crushed
• handful coriander, roughly chopped 

 Method

   1. Place the aubergines into boiling water for 4-5 minutes until soft. Drain and leave to one side.

2. Score the skin on the duck breasts and rub the five spice powder and a pinch of salt into the meat and fat. Place the seasoned duck into a cold frying pan skin side down and place over a medium heat. Cook for 5 minutes and then turn and cook for another 5 minutes. Remove from the pan and leave to rest on a plate.

3. Return the pan to the heat, with the fat that has rendered out of the duck, and add the aubergines, chilli and ginger and sauté for 1-2 minutes. Add the oyster mushrooms and cook for a further 1-2 minutes. Stir in the tomatoes, spring onions, oyster sauce and the resting juices from the duck.

4. Cut the duck into slices and place on to a serving dish. Spoon the aubergine mixture alongside then garnish with crushed peanuts and coriander

[Source] 

Pan Roasted Duck Breasts with Raspberry Sauce

Ingredients
Serves: 4 

• 4 duck breast fillets
• 2 teaspoons sea salt
• 4 teaspoons demerara sugar
• 2 teaspoons ground cinnamon
• 100ml (4 fl oz) red wine
• 4 tablespoons crème de cassis liqueur
• 1 teaspoon cornflour
• 100g (4 oz) raspberries
•  

Method
Prep: 20min  ›  Cook: 30min  ›  Ready in: 50min 

1. Use a knife to score the duck breasts through the skin and fat but not all the way through to the meat.
2. Heat a large heavy frying pan on medium high. Fry the duck breasts skin side down, until the skin browns and fat is released, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat.
3. Mix the sea salt, cinnamon and demerara sugar together and sprinkle over the skin of the duck. Return breasts to pan, and fry skin side up for another 10 minutes, or until desired doneness. Turn over once and sprinkle with more of the sugar mixture, and cook 1 minute more. Remove breasts from pan and allow to rest.
4. Mix together the red wine, crème de cassis and cornflour in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
5. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.

[Source]

Swineapple Recipe - Photo Courtesy Josh Bush

Ingredients

1 Large Pineapple (Larger the better)
12 Rashers good quality bacon
5/6 Boneless Pork Ribs
1 Bottle Historic Lynchburg Tennessee Whiskey Swineapple Rib Glaze & Dippin' Sauce

Method

Heat oven to 180 degrees. (Or use a BBQ Smoker if you have one)
Peel the pineapple, cut off one end (do not discard) and carefully hollow out the centre leaving an outer edge of approx 1" thickness.
Stuff the hollowed out pineapple with the boneless pork ribs, pack them in as tight as you can!
Carefully position the pineapple end you saved earlier back onto the end of the pineapple.
Wrap the pineapple/ribs with the rashers of bacon, you can pin them in place with cocktail sticks if necessary.
Generously smother the "Swineapple" with the bottle of Historic Lynchburg Tennessee Whiskey Swineapple Rib Glaze & Dippin' Sauce
 Place in the pre-heated oven/ BBQ smoker for 4 1/2 - 5 hours.

Slice and enjoy!

Build Your Own BBQ Smoker - CLICK HERE For Details

Or

 Check out the 

Wood Smoking Chips Variety Gift Set - Set of 8 Pints (Oak, Apple, Cherry, Pecan, Maple, Bourbon, Hickory, Mesquite)