Showing posts with label Barbecue. Show all posts
Showing posts with label Barbecue. Show all posts

May 06, 2018

BARBECUED HAMBURGERS

Ingredients:
Fresh bread crumbs-50 gms
Milk- 90 ml
Salt - 1/2 tsp
pepper - 1/2 tsp
Lean minced beef-700 gms
Small onions - 2 (finely chopped)
Vegetable oil  - 1 tbsp
Cider vinegar- 115 ml
Chilli powder - 1 1/2 tsp
dried oregano - pinch
Worcestershire sauce - 4 tbsp
Tomatoes-4 (peeled and chopped)

Method:

  • In a large bowl, combine bread crumbs, milk, salt and pepper. Add the beef and half the chopped onions. Mix well and shape the mixture into 6 burgers, each about 3/4 " thick.
  • Heat the oil in a large, heavy frying pan over moderate heat for about one minute.
  • Add the burgers and cook for 2 minutes on each side. Meanwhile in a small bowl, combine the remaining onions, the vinegar, chilli powder, oregano, Worcestershire sauce and tomatoes.
  • Pour the mixture over the burgers and cook for 5-8 minutes or until the sauce is thickened.
  • Serve.

February 21, 2018

SHERRID PEACHES

Ingredients:
Cream sherry or port - 1/2 cup
Sugar - 1/4 cup
Apricot preserves - 2 tbsp
Lemon juice - 1 tbsp
Ground cinnamon - 1/8 tsp
Dash of ground cloves
Dash of salt
Peaches - 6 (peeled, halved and pitted) (700 gms)

Method:

  • Stir together cream sherry or port, sugar, preserves, lemon juice, cinnamon, cloves and salt; set aside.
  • Tear off six 10 * 18 " pieces of heavy duty foil. Fold up sides of each piece of foil, using fist to form pouches.
  • Pour about 2 tbsp of sherry mixture over the peaches in each pouch, fold edges of foil to seal securely.
  • Grill over medium coals till heated through, 15-20 minutes.


February 15, 2018

BARBECUED KING CRAB LEGS

Ingredients:
Butter - 1/4 cup
Snipped parsley - 1/4 cup
Lemon juice - 1/4 cup
Prepared mustard - 1 tbsp
Frozen cooked king crab legs - 1 kg (thawed and shelled)
Salt to taste

Method:

  • Combine butter, parsley, lemon juice, mustard and 1/4 tsp salt.
  • Brush the mixture on crab meat.
  • Place crab on grill about 4" from medium coals.
  • Brush the crab with butter mixture and turn occasionally till heated through, 5-8 minutes. 

February 07, 2018

BARBECUED POTATOES

Ingredients:
Large potatoes - 6
Bacon middle rashers - 12
knob of butter
Cheddar cheese - 90 gms (grated)
Seasoning
Butter - 25 gms
Large onion - 1 (thinly sliced)
large tomatoes - 3
Dash of Worcestershire sauce
Little mustard

To garnish:
Watercess

Method:

  • Cook the potatoes in their jackets until soft.
  • Halve carefully and remove centre potato pulp.
  • Mash pulp, add some of seasoning, knob of butter and nearly all the cheese.
  • Pile or pipe back again into potato cases, leaving a large well in the middle.
  • Sprinkle rest of cheese on top of potato.
  • Make 6 of the rashers into 12 small bacon rolls and put these on a skewer.
  • Put the bacon rolls and potato cases in a moderately hot oven (400 F) for about 10 minutes until crisp and brown.
  • Meanwhile, heat butter in pan and fry sliced onions until nearly tender.
  • Add rest of bacon, cut into thin strips and continue frying until bacon and onions are cooked.
  • Stir in sliced tomatoes,seasoning, mustard and Worcestershire sauce, and cook gently until a soft moist mixture is formed.
  • Pile into each potato case, top with bacon rolls, garnish with watercress.


January 06, 2018

ROTISSERIE- ROAST TURKEY

Ingredients:
Butter - 6 tbsp
Dry white wine - 1/4 cup
Garlic clove - 1 minced
Dried rosemary - 1/2 tsp (crushed)
Frozen boneless turkey roast - 5-6 pounds (thawed)
Salt and pepper

Method:

  • Combine 4 tbsps of butter, the wine, garlic, and rosemary. Keep at room temperature to blend flavors.
  • Insert spit rod through center of turkey roast.
  • Adjust holding forks; test balance. Insert meat thermometer in center of roast, not touching metal rod. 
  • Brush roast with remaining 2 tablespoons butter; season with salt and pepper.
  • Place hot coals on both sides of foil drip pan.
  • Attach spit; position drip pan directly under roast. Turn on motor.
  • Grill turkey over hot coals till thermometer registers 185 degrees. 2 1/2 to 3 hours.
  • During the last 30 minutes, baste roast with wine sauce.

January 24, 2017

SNAPPY BARBECUE SAUCE


Ingredients:
Catsup - 1 cup
Water - 1 cup
vinegar - 1/4 cup
Worcesterrshire sauce -1 tbsp
sugar - 1 tbsp
Salt - 1 tsp
Celery seed - 1 tsp
Bottled hot pepper sauce - 2-3 dashes

Method:

  • In saucepan, combine catsup, water, vinegar, sugar, sauce, salt, celery seed, and bottled hot pepper sauce.
  • Bring the mixture to boiling, reduce heat and simmer, uncovered, for 30 minutes.
  • Use to baste pork or beef ribs during last 15-20 minutes of barbecuing.
  • Pass remaining sauce.
  • Make about 2 cups.

January 16, 2017

SWISS-BUTTERED RYE BREAD

Ingredients:
shredded process Swiss cheese - 3/4 cup
Butter - 1/4 cup (softened)
parsley - 2 tbsp (snipped)
Prepared mustard - 1/2 tsp
Dried tarragon -1/8 tsp (crushed)
Rye bread -10 slices

Method:

  • Cream together Swiss cheese, butter, parsley, mustard, and tarragon.
  • Spread cheese mixture on one side of each bread slice.
  • Place slices together, forming 5 sandwiches; stack sandwiches.
  • Tear off a 24*18 " piece of heavy duty foil; wrap stacked sandwiches loosely in foil.
  • Grill over medium coals till heated through 20-25 minutes.
  • Pull slices apart to serve.
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