Gary Solomon opens up his patio and presents
his own personal favorite grilling temptations.
When the first crocus peeks
through the last dusting of snow in the North East of America,
spring is near. Excited and anxious we become intoxicated
with a lust for the outdoors. We plan adventures and excursions
for the months ahead. In anticipation of these events barbecue
grills are rolled out of garages and sheds. It is time to
breathe again, to unlock one's soul from the dark dreary
months of winter. To live and feel the cool fresh air rush
against our skin.
Southerners and Westerners throughout the USA have not had
to tolerate the dreary winter months. These areas of the
country do not experience the dramatic annual metamorphosis
that cold winter to spring brings. Here the winter has been
mild and fair. In these climates grilling is a year round
culinary event and is part of life all year long. Whether
in the Northern tier or the Southern, one thing is for sure,
Americans are so passionate about grilling that 3 out of
4 households own a barbecue grill.
The scent of food grilling over burning wood or charcoal
is intoxicating. The spring air is filled with sweet and
smoky smells. Hickory, oak and cedar are but just a few
of the deep aromas. Planks or chips illuminate the fire
while creating a deep, rustic flavor for the food. Coal,
once enflamed, now burns as embers; the perfect temperature
to sear a steak or a seafood kebab. Marshmallows have been
pierced with a wooden branch and formed into a smores (a
great American campfire classic beloved of summer camp veterans
and chocoholics). All inspire fond memories of family and
friends invited to relax and partake in intimate conversation
around the grill.
We look back at the fun of
yesteryear and forward to the changes taking hold. Beef
patties, steaks, chicken and frankfurters brought us through
the past; Now we open up our vision to a wider world. Fresh
steps to illuminate our minds and enlighten our cooking.
We do not give up Tennessee, Texas and North Carolina traditions,
but introduce simple ways to make some interesting dishes,
adding fresh aromas and international traditions.
Caribbean Jerk Chicken
Take a look for instance at the aromatic spicy gifts from
Jamaica. The jerk is the hottest, warmest satisfying taste
you can imagine. Not the screaming hot tomato based mopping
of Texas' delight but a pungent and fiery taste.
Allow your home to become
a Caribbean kitchen. For a moment think of the warm tropical
breeze and the ocean clear and turquoise. Your hair braided
and the smooth gentle sound of steel drums and reggae. Two
bottles full of liquid herbs and spices, and the other a
bottle of dry delight. A blend of magical dust that will
light your mouth with a delicious taste.
The usual preparation for
the Jerk is to rub and then pour the liquid over and marinate.
You may aquire these herbs and create your own rubs or buy
the magic in bottled form from Walkerswood. Wait until you
taste this spicy and hot Jamaican barbecue delight. Jerk
what you like, but islanders know that chicken and pork
are the best.
Forum Member Cliff happens
to make his own mix. Make sure you give it a try:
Caribbean Jerk Marinade
3 chilies (stems and seeds removed)
2 tablespoons chopped green onion
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon honey
1 tablespoon steak sauce
3 teaspoons crushed allspice
1/2 teaspoon nutmeg
2 tablespoons water
4 teaspoons fresh lime juice
Combine all in blender and blend until smooth.
To Cliff's recipe a dash
of thyme might add to it's charm, but first don't forget
to use the magic rub. Jamaicans use a blending of Scotch
Bonnet chilies, ground allspice berries, thyme, garlic
and spices
Seasoning
2 1/2 teaspoons dry thyme
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon cayenne pepper
2 teaspoons ground black pepper
2 teaspoons ground all spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon powdered ginger
1 teaspoon paprika
A magical creation to one of the most satisfying fiery
barbecue methods you will ever enjoy!
Caribbean Jerk Chicken
1 large frying chicken
5 tablespoons or more Jamaican Jerk Seasoning
1/2 cup Caribbean Jerk Marinade
Clean and pat dry chicken. Cut the chicken into parts.
Place in a large bowl. Shake the dry jerk seasoning all
over the chicken and rub all over to coat. Rub over and
under the skin. Spoon the Jerk marinade over the chicken
and repeat the rubbing process. Cover and marinate overnight
in the refrigerator. Place the chicken on a barbecue grill
over a low heat. Baste with any leftover marinade. Turn
frequently until cooked through. Chicken should crisp
nicely. Place on a platter and serve with steaming white
rice mixed with fresh peas and sautéed plantains. Never
will you have tasted something as delicious as this!
Tangy And
Sweet Grilled Shrimp Kababs
Everything old is new again with this tangy grilled seafood
dish. The sauces we love from all over the United States
are genuinely diverse. From region to region all over this
land tastes of mustard to cayenne. Where ever you are and
what ever you choose there is one that's a favorite.
The most delectable of sauces
with a bitter-sweet tang comes from a region known for Davy
Crockett. Not as vinegary as its neighboring states but
down home earthy flavors from the mountains of Tennessee.
Delicious blends from the state that serves up pork ribs
and pork on bun. Let us pick a gift from the Gulf, the succulent
sweet shrimp, a seafood's lover's prize. We'll rub them
and brush them and head for the grill. They will be basted
and crisped with vegetables and all then served on a platter
where we will devour them all.
Here are a few secret rubs
and sauces from Theresa, another regular
forum member.
Grilling Mixture for
Fish
1 tablespoon fennel seeds
1/4 cup ground coriander
2 tablespoons black peppercorns
2 tablespoons hot red pepper flakes
2 tablespoons coarse salt
3 bay leaves crumbled
Just sprinkle her dust all over the kebabs and place onto
a medium flamed grill. The seafood cooks quickly so baste
it frequently with Theresa's Southern Barbecue Sauce.
It is deliciously sweet.
Southern Barbecue Sauce
1/4 cup molasses
1 cup ketchup
1/2 cup brown sugar
4 teaspoons hickory liquid smoke
1/2 teaspoon onion salt
1 1/2 cups white vinegar or combo wine vinegar and apple
cider vinegar
1/2 teaspoon dry mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon finely chopped onion
Combine all the ingredients into a saucepan and simmer
for 30 minutes.
Tangy And Sweet Grilled Shrimp Kabobs
2 pounds jumbo Gulf shrimp, peeled and deveined
2 large Poblano peppers
4 scallions
8 slices of bacon
1 cup fresh pineapple chunks
4 tablespoons dry grilling mixture for fish
3/4 cup Southern Barbecue Sauce
Clean and devein the jumbo shrimp leaving the tails intact.
Set aside. In a large pan cook the bacon slices until
the fat begins to render. Bacon is done when slightly
limp but not crisp. Cut the bacon slices in half. Rinse
and seed the Poblano peppers and cut into 1" cubes.
Peel and cut the fresh pineapple into 1" cubes. Slice
the scallions into 1" slices. Wrap the partially
cooked bacon slices around the center of the shrimp. Place
all the ingredients onto the skew in a decorative manner
alternating with all the ingredients. Sprinkle the completed
skewers with the dry grilling mixture and place on a low
flame barbecue grill. Grill for 7 minutes basting frequently
with the Southern Barbecue Sauce. Slide the cooked meats
and vegetables off of the skew on to a bed of steaming
Jasmine or Basmati rice.
Grilled Pork Tenderloin With Soy And Ginger
Marinade
To my surprise a favorite grilled meat has been repeatedly
prepared by friends and readers. There was no mention of
burgers and chops but unrivaled applause for this selection
of loin (the 'other white meat') grilled to perfection.
Balsamic, thyme or prepared in other ways, it's always juicy,
tender and fine. You will no doubt have all the ingredients
on hand. Give this a try instead of pork chops and ribs.
You will surely find it an easy and tasty meal to enjoy.
Soy And Ginger
Marinade
2 cloves garlic, minced
1 slice ginger root, minced
4 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon salt
Freshly ground black pepper
In a small mixing bowl combine all the ingredients and mix
well. Marinate pork in the liquid up to 2 hours or overnight.
Grill.
Grilled Pork Tenderloin With Soy And Ginger Marinade
2 (2 pound) pork tenderloins
1/2 cup Soy and Ginger Marinade.
Clean and dry the pork tenderloins. Place into a bowl or
plastic zip lock bag. Pour the marinade over the tenderloins.
Coat the pork well. Cover the top of the bowl or seal the
zip lock bag. Marinate overnight in the refrigerator. The
next day grill the meat over a medium-low flame. Turning
the meat every 5 minutes. Baste frequently with any remaining
marinade. The outside of the tenderloins should be lightly
crisped and the inside tender and juicy. Serve with buttered
grilled corn and fresh steamed spinach with some sautéed
shallots.
