Archive for the 'BBQ' Category

Coconut Shrimp with Lime

I’m really into shrimp lately and I’ve been looking for some new ways to cook it.  I found this recipe at Williams-Sonoma.  It looked summery and fresh.  Since the weather was so nice today, I went for it.  I served it with some brown basmati rice.  It was really delish.

Coconut Shrimp with Lime
Williams-Sonoma

Ingredients:
3 limes
1/2 cup dried flaked coconut
1/2 cup milk
1/4 cup golden rum
1 Tbs. honey
24 extra-large shrimp, peeled and deveined
1 red onion, cut into 3/4-inch pieces
2 Tbs. olive oil
1/2 tsp. chopped fresh tarragon

Directions:
Cut 1 lime in half lengthwise, then cut crosswise into thin slices. Set aside. Grate enough zest from the remaining 2 limes to measure 1 tsp., then halve the limes and squeeze the juice from them.

In a food processor, combine the coconut, milk, rum and honey. Process until the coconut is finely chopped but not pureed. Transfer to a large nonaluminum bowl and stir in the lime juice, lime zest and shrimp. Mix well. Cover and refrigerate for 45 minutes. Remove from the refrigerator 15 minutes before grilling. If using wooden skewers, soak 6 to 8 of them in water to cover for 20 to 30 minutes.

Meanwhile, in a bowl, combine the onion, olive oil and tarragon. Mix well, cover and set aside.

Prepare a medium-hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.

Remove the shrimp from the marinade, taking care not to knock off any of the clinging marinade. Bend each shrimp almost in half and insert a skewer just above the tail so it passes through the body twice. Alternate the shrimp with the lime slices and onion pieces.

Place the skewers on the rack. Cook, turning once, until the shrimp are crisp on the outside and opaque throughout, 4 to 5 minutes per side.

To serve, remove the shrimp, lime slices and onion pieces from the skewers and place on a serving platter. Serve hot.

Skillet Barbecued Pork Chops

On a rare occaison that my husband watches America’s Test Kitchen with me, he usually requests what they’re making.  This time was no exception.  The skillet barbecued pork chops did look especially tasty and I am not even a pork fan.  They were a a bit labor intensive, but totally worth it.

Skillet Barbecued Pork Chops
America’s Test Kitchen

Ingredients:

Pork Chops
1/2 cup table salt 
4 bone-in pork rib chops , 3/4 to 1 inch thick (8 to 10 ounces each), trimmed of excess fat, sides slit according to illustration below (see note above)
4 teaspoons vegetable oil 
Spice Rub
1 tablespoon paprika 
1 tablespoon brown sugar 
2 teaspoons ground coriander 
1 teaspoon ground cumin 
1 teaspoon ground black pepper 
Sauce
1/2 cup ketchup 
3 tablespoons light molasses 
2 tablespoons grated onion 
2 tablespoons Worcestershire sauce 
2 tablespoons Dijon mustard 
1 tablespoon cider vinegar 
1 tablespoon brown sugar 
1 teaspoon liquid smokeDirections:

1. FOR THE PORK CHOPS: Dissolve salt in 2 quarts water in large bowl or container. Submerge chops in brine, cover with plastic wrap, and refrigerate for 30 minutes.

2. FOR THE SPICE RUB: Combine ingredients in small bowl. Measure 2 teaspoons mixture into medium bowl and set aside for sauce. Transfer remaining spice rub to pie plate or large plate.

3. FOR THE SAUCE: Whisk ingredients in bowl with reserved spice mixture; set aside.

4. TO COOK CHOPS: Remove chops from brine and pat dry with paper towels. Coat both sides of chops with spice rub, pressing gently so rub adheres. Pat chops to remove excess rub; discard excess rub.

5. Heat 1 tablespoon oil in 12-inch heavy-bottomed nonstick skillet over medium heat until just smoking. Following illustration below, place chops in skillet in pinwheel formation; cook until charred in spots, 5 to 8 minutes. Flip chops and continue to cook until second side is browned and charred and center of chop registers 130 degrees on instant-read thermometer, 4 to 8 minutes. Remove skillet from heat and transfer chops to clean plate or baking sheet. Lightly brush top side of each chop with 2 teaspoons sauce.

6. Wipe out pan with paper towels and return to medium heat. Add remaining teaspoon oil and heat until just smoking. Add chops to pan, sauce-side down, and cook without moving until sauce has caramelized and charred in spots, about 1 minute. While cooking, lightly brush top side of each chop with 2 teaspoons sauce. Turn chops and cook until second side is charred and caramelized and center of chops registers 140 degrees on instant-read thermometer, 1 to 1 1/2 minutes.

7. Transfer chops back to plate or baking sheet, tent with foil, and let rest 5 minutes. Internal temperature should rise to about 145 degrees. Meanwhile, add remaining sauce to pan and cook, scraping pan bottom, until thickened to ketchup-like consistency and reduced to 2/3 cup, about 3 minutes. Brush each chop with 1 tablespoon reduced sauce and serve immediately, passing remaining sauce at table.