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

 

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• • 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!

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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.

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