Upscale bbq food?

Question

I want a few recipes for some nice bbq food that I can cook over charcoal. I have grilled shrimp, lobster, etc. I am really looking for something unique.

Answer 1

GRILLED CHIPOTLE-STUFFED PORK TENDERLOIN

2 15-ounce pork tenderloins
2 tablespoons finely chopped canned chipotle chiles plus 1 tablespoon adobo sauce
1/3 cup plain whole-milk yogurt
1 tablespoon olive oil
1 tablespoon cumin seeds

Purchased guacamole
preparation
Prepare barbecue (medium heat).
Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt.

Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend. Transfer tenderloins to plate and brush each heavily with some yogurt sauce. Set tenderloins aside 15 minutes.

Brush grill rack with oil. Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter. Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices. Serve tenderloins with guacamole

Also try serving this with Spanish Rice and Grilled Corn Salad.

Answer 2

I make these anytime I have friends over for a bbq. Buffalo Grilled Clams

36 large littleneck clams
8 ounces butter, melted
2 lemons, juiced
1 French baguette
Buffalo Sauce, recipe follows
Pico de Gallo, recipe follows
10 ounces Parmesan, grated
Chopped parsley and lemon wedges, for garnish

Prepare grill.
Wash and open clams. Remove the upper shell to create clams on the half shell. Combine the melted butter and lemon juice. Place the clams on the hot grill and baste with the lemon butter mixture frequently. Clams should take about 4 to 5 minutes to cook. Remove from the grill and reserve. Meanwhile, slice the baguette into 1/4-inch slices. Place the bread slices on the grill and lightly toast. Remove to a serving platter. Place a cooked clam on top of a bread slice. Spoon some of the Buffalo Sauce on top of the clam; use sparingly. Top the sauce with a spoonful of the Pico de Gallo and some grated Parmesan. Garnish with chopped parsley and lemon wedges.


Buffalo Sauce:
8 ounces melted butter, or clarified butter
12 ounces hot sauce (recommended: Frank's Red Hot Sauce)

Combine ingredients in a small bowl and mix together well.

Pico de Gallo:
1 large onion, diced
2 large tomatoes, diced
1 bunch fresh cilantro leaves, chopped
3 lemons, juiced
Salt and pepper

Combine vegetables and herbs in a small bowl. Add the lemon juice and season, to taste. Mix well to incorporate all ingredients evenly.

Answer 3

Try another kind of fish for the bbq
● swordfish skewers. Swordfish cut in large chunks. I'd baste them with a simple tarragon, butter (and/or olive oil) and lemon mixture.

Try something different for veggie on a skewer or on the grill, with something different to baste them with.

Some suggestions:
● zucchini strips cut the long way and marinated in balsamic vinegar & a little olive oil , then grilled & brushed with marinade.
● thick slices of yams - skin on (MUCH more nutritious than sweet potatoes) on a skewer. Mix oil (canola or olive) with butter and maple syrup and heat to melt. Brush over the potatoes while grilling. I would suggest pre-cooking the potatoes just a minute or two. Even though yams cook more quickly than reg. potatoes, on the skewer seems to slow down the process a bit.
● peppers (all the colors) and nice vidalia onions on a skewer. That same mixture used for the potatoes is wonderful for this. Some herbs could be added to either if desired.

Answer 4

Scallopps on a skewer. Chunks of swordfish, with a citrus glaze would be good, the fish is sturdy enough to stand up to being on a skewer and a grill. Salmon is excellent on the grill, with that smoky flavor. Try a grilled vegetable platter with eggplant, zucchini, summer squash, different colors of bell pepper. When the vegetables are done, drizzle with a mixture of balsamic vinegar and olive oil, salt and pepper. Whole cobs of corn, soaked in their husks, but don't remove the husk just the silk. You can smear it with a compound butter made with lime zest, chili powder, salt and pepper, then pull the husks up, give them a twist and lay them on the grill.

Answer 5

The Keg mansion, or any Keg for that matter, Marche, move ' n pick. Ed's warehouse, Gate 403, Quok Te, In Toronto, there is a great restaurant on every block If you want to venture out to Mississauga, there are some good ones there also. May i suggest the Barbazon or the old Barber house. Both of those are worth the drive. If not, the Mandarin is always a favourite, but not as intimate

Answer 6

Try this, it makes a nifty side dish.

Doc

EGGPLANT STEAKS

1/4 cup Worcestershire sauce
1/4 cup thick steak sauce
1/2 cup olive oil
2 tablespoon honey
2 teaspoons apple cider vinegar
Kosher salt and fresh ground pepper
8 (1/2-inch) eggplant slices, purged with salt
1 cup grated Parmesan
3 tablespoons chopped parsley, optional

In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.

Answer 7

a play on a favorate. take a thin slice of prosciutto, and place a nickle size dollop of basil pesto on the end closest to you. place on the pesto a large, blanched and cooled scallop. tightly roll the scallop in the prosciutto, turning scallop 90 degrees so it's fully wrapped. toothpick the meat in place. place on grill over moderate coals. cook until meat takes on a nice crust, about 10-15 minutes turning often. the prosciutto is less prone to flare-ups than bacon, and the flavors explode in your mouth. serve with a chilled sauvigon blanc, or a cold beer for that matter. or split large king crab legs lengthwise, and baste with a citrus(your choice)/wine(white)/fresh herb(your choice)/little olive oil/s&p basting sauce. reduce extra sauce, and strain over the cooked crablegs.enjoy!

Answer 8

Have you tried a grilled Ceasar salad. Grill the Romain lettuce, toast the bread add Ceasar dressing yum. Maybe a cedar plank for wild salmon.. Grill asparagus, peaches, corn, try anything, what have you got to loose?

Answer 9

There seem to be quite a few nice recipes at this website: http://www.free-gourmet-recipes.com/barbeque.shtml

You may want to do a web search for a few variations, like "gourmet bbq recipes." You can also try the forums at epicurious.com, or even foodnetwork.com