Shrimp and Smokies

Each spring, I have to remember all of our favorite grill recipes. We grill throughout the year - steaks, chicken, etc. - but during the warmer months I make more elaborate recipes for the barbecue. Of course, I picked a cold rainy day for this one, but it still tastes good! This has been a favorite for a few years now. I'm always looking for new ways to cook shrimp and I've found a few good ones in BBQ USA by Steven Raichlen.(Green Lightning Shrimp is another).

Shrimp and Smokies, according to this recipe, are skewers of shrimp and chunks of andouille sausage with red pepper. They're basted with a beer based sauce that has lemon, garlic and a few other surprises. It's easy to make (they taste good without the sauce too). I use D'Artagnan Andouille - It's super smoky and spicy and it's cooked. Uncooked andouille wouldn't work here because the shrimp cook so fast. If all you can find is uncooked, precook the sausage or cook them on separate skewers.

This also makes a great appetizer - cook them the same way, but use smaller shrimp and cut the andouille into smaller pieces.

Give this recipe a try - and let me know you're favorite summertime BBQ recipes. I'm always looking for new ones!



Shrimp and Smokies
adapted from BBQ USA by Steven Raichlen

16 jumbo shrimp, peeled and deveined
12 ounces andouille sausage, cut into about 16 chunks
1 large red bell pepper, cut into 1 inch squares

For the sauce:
1 cup beer
1 clove garlic, peeled and smashed with the side of a knife
1 2-inch strip of lemon zest
2 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. dark corn syrup
1 Tbsp. liquid or dry crab or shrimp boil
4 Tbsp. cold unsalted butter cut into 1 inch chunks
Salt and pepper





Prepare the skewers: Alternate pieces of sausage, shrimp, and pieces of pepper onto skewers until all of the food has been used. Set aside.



Make the sauce: combien the beer, zest and garlic in a small saucepan and bring to a boil. Boil until the liquid is reduced by half. Stir in the crab boil, Worcestershire, lemon juice and corn syrup. Boil until the liquid is reduced to 1/2 cup. Remove from heat, discard the garlic and zest. Whisk in the butter one piece at a time then season to taste with salt and pepper.

Prepare the grill for direct grilling on high heat. When ready to grill, baste each skewer with some of the sauce and grill for about 3 minutes per side, basting occasionally, until shrimp are cooked to desired doneness.

Serve with the remaining sauce if desired.

Serves 4.

Daring Cooks Challenge: Potstickers!

The second Daring Cooks' challenge is hosted by Jen of use real butter and it is Chinese dumplings which can be steamed, boiled or fried (called potstickers).

These were terrific fun to make! They took awhile to roll out the wrappers and pleat the folds, but the turned out delicious. I made pork potstickers and then with the leftover dough, I made a dozen Thai Green Curry shrimp potstickers. Both were full of flavor and definitely something I'd make again!

Chinese Dumplings/Potstickers

pork filling:

• 1 lb (450g) ground pork
• 4 large napa cabbage leaves, minced
• 3 stalks green onions, minced
• 7 shitake mushrooms, minced (if dried - rehydrated and rinsed carefully)
• 1/2 cup (75g) bamboo shoots, minced
• 1/4 (55g) cup ginger root, minced
• 3 tbsp (40g) soy sauce
• 2 tbsp (28g) sesame oil
• 2 tbsp (16g) corn starch

dipping sauce:

• 2 parts soy sauce
• 1 part vinegar (red wine or black)
• a few drops of sesame oil
• chili garlic paste (optional)
• minced ginger (optional)
• minced garlic (optional)
• minced green onion (optional)
• sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly. Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough: In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in post for how to fold pleats). Keep all unused dough under damp cloth.

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

Can't wait to see what the Daring Cooks have in store next month!

Southwest Pork Kabobs: a new summertime favorite

Recently, I was perusing my copy of Weber's Real Grilling and came across a recipe for Southwest Pork Kabobs with GrapeTomatoes. A quick read of the ingredients put this on my must-try list. So, last night, we tried! And they were delish! Garnished with fresh chopped cilantro and a lime wedge, they also make a pretty presentation. Make the marinade in the morning and then dinner's almost ready when you get home!

Find my adaptation of the recipe below the picture! You can leave out the Pimenton. The original doesn't call for it but I love the smoky flavor and the heat!


Southwest Pork Kabobs with Grape Tomatoes

Marinade:

• Juice of one orange (about 1/2 cup)
• 3 Tbsp. Extra Virgin Olive Oil
• 2 Tbsp. Red Wine Vinegar
• 1 Tbsp. minced garlic
• 2 tsp. Ancho Chile powder
• 1 1/2 tsp. Hot Pimenton (smoked paprika) - optional or use sweet smoked paprika if you don't like spicy!
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1 tsp. Kosher salt
• 1/2 tsp. fresh ground black pepper
• 1/4 tsp. ground cinnamon

• 2 lbs. Pork loin, trimmed and cut into 1 inch cubes
• 1 pint grape tomatoes
• Lime wedges
• Chopped cilantro

Combine all of the marinade ingredients in a non-reactive dish or resealable bag. Add the pork and toss to coat thoroughly. Stick it in the fridge for at least an hour (I made it in the morning and let it marinate while at work).

Just before cooking, preheat grill on high. Thread pork and tomatoes onto skewers, alternating them. Discard excess marinade.

Grill on high direct heat for 6-8 minutes, turning frequently. On our BBQ, these took 8 minutes. They char beautifully but don't get dry. Serve with lime wedges and sprinkle with cilantro.

Last supper #10: Paul Kahan

This officially marks the 25% mark of Project Last Supper! Just 30 more to go between now and September. Hmmm, I'd better get cookin'! For his last supper, Paul Kahan, a Chicago-based chef, wanted roast suckling pig, homemade noodles with truffles, escarole salad, cheese and Swiss chocolate.

In lieu of the suckling pig, I made a roast pork loin alla Porchetta - it was stuffed with a yummy mixture of ground pork, fennel, onion, garlic, fennel seed, bread crumbs, etc. The loin was tied and then roasted over a bed of red onions for extra flavor. To finish it, the sliced pieces were drizzled with extra virgin olive oil and lemon juice. It should come as a shock to any regular visitors to my blog that I found the recipe in Molto Italiano by Mario Batali. I think this is quickly becoming my go-to cookbook for fabulous food!


I chose an escarole salad with warm bacon vinaigrette from the Williams-Somona Sause cookbook. I was a great blend of crunchy, salty and a touch of sweet from some sherry and sherry vinager.


The noodle recipe was Kahan's own and appears in the book. The handmade dough is rolled out on a pasta machine and then sliced into wide noodles similar to pappardelle. The warm noodles are tossed with truffles and a little butter. The recipe called for tarragon, but I omitted it. These were delicious - tender noodles with a smooth texture.

We finished the night with a bits of Swiss dark chocolate with almonds. Perfect ending!

Also of note, I had a guest photographer on this one. My sister came over to have dinner with us and she photographed for me. She is the first guest for one of the Last Suppers!

Next, we'll enjoy the last supper of Giorgio Locatelli.

Last Supper #1: Suzanne Goin

Project Last Supper kicked off on Saturday night and it was certainly memorable. We chose Suzanne Goin's menu. Her last meal request was fresh tomatoes with basil, Prosciutto, Coppa ham, Suckling pig and Italian Broccoli with shallots, chili and garlic. Instead of suckling pig, I made pork stuffed with breadcrumbs and parmesan wrapped in pancetta. The book features her Italian broccoli recipe. I made an antipasto plate with the prosciutto, Coppa, tomato and basil and I added some homemade mozzarella from the Florence Ravioli Company.

This was perhaps the most flavorful pork recipe I have ever had. The stuffing was easy to make and the sauce was just as simple. I left out the fennel seeds simply because I didn't have any on hand and I also forgot to cut the tomatoes in half which I think improved the sauce as only a few burst and released their juice into the sauce so it didn't have a very tomato taste. Instead it carried the flavor from the pork and pancetta as well as onion and white wine. Jeff counted it among the top 5 dinners I've ever made. I definitely recommend trying this. It'd be an elegant dinner for company and the rolls can be prepared ahead and refrigerated.

Here's the recipe how I made it, or find the original on Epicurious.

Pancetta wrapped Pork with Breadcrumb Filling and Tomato

Makes 4 servings.
10 ounces boneless pork loin, cut into 1/4-inch-thick cutlets
16 thin pancetta slices
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh breadcrumbs
1/4 cup chopped fresh parsley
1 garlic clove, minced
5 tablespoons olive oil
1 large onion, thinly sliced
1 1-pint basket cherry or grape tomatoes
1/2 cup dry white wine

Pound cutlets between sheets of waxed paper to 1/8-inch thickness. Overlap 2 pancetta slices on work surface to form oval of same size as pork. Place 1 pork cutlet atop pancetta. Repeat with remaining pancetta and pork. Mix Parmesan, breadcrumbs, parsley and garlic in small bowl. Mix in 2 tablespoons oil. Season with salt and pepper. Divide mixture among cutlets. Fold in short ends and roll up pork and pancetta, enclosing filling completely. Use toothpicks to secure rolls.

Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add rolls and cook until pancetta is crisp, turning frequently, about 2 minutes. Transfer rolls to plate. Remove toothpicks. Add onion to drippings in skillet; sauté until soft, about 10 minutes. Add tomatoes; sauté 5 minutes. Add wine and simmer 5 minutes. Season with salt and pepper. Return rolls to skillet. Cover skillet and cook over low heat until pork is just cooked through, about 10 minutes. Serve hot.