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Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes - Page 2 PDF Print E-mail
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Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes
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Tropical Lamb Burgers with Fresh Mango Chutney

Eaten open-faced on grilled flatbread, these burgers feature the tastes of the tropics, from sweet mango and coconut to mellow cashews, tart tamarind and fiery chiles.

Tropical Lamb Burgers


2 small red or green hot chile peppers, seeded and finely chopped

2 cloves garlic, minced

1 egg

1 pound ground lamb (from shoulder or leg)

1/2 cup roasted salted cashews, coarsely chopped

1/2 cup unsweetened shredded coconut

 

Fresh Mango Chutney

 

1/4 cup hot water

1 tbsp tamarind paste or freshly squeezed lime juice

2 cloves garlic, minced

2 small red or green hot chile peppers, seeded and finely chopped

2 cups thinly sliced ripe mango

1/4 cup finely chopped fresh cilantro

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground turmeric

 

Prepare the chutney: In a small bowl, combine hot water and tamarind paste. Stir to blend, then strain into another bowl. Stir in garlic, chiles, mango, cilantro, cumin, coriander and turmeric. Set aside.


In a large bowl, combine chiles, garlic, egg, lamb, cashews and coconut. Add 1 tsp warm water if mixture is too dry. Form into four 1/2-inch thick patties. Cover and refrigerate for 1 hour.


Meanwhile, prepare a medium-hot fire in your grill.


Grill burgers for 3 to 4 minutes per side, turning once, or until a meat thermometer inserted in the center of a burger registers 160 degrees Fahrenheit. Serve each burger topped with chutney.

 

Serves 4

 

Szechuan Tea-Smoked Duck Breasts

Tea-smoked duck is one of the most famous dishes of Szechuan Province. Originally, smoking was a way to preserve foods, but it later came to be used as a flavor enhancer.


Tips: Other wood chips could substitute for the mesquite. Try oak, sugar maple or any fruitwood. Try tea-smoking other skin-on poultry, such as chicken thighs or breasts, quail, pheasant, or turkey. This marinade can also be used for poultry, pork, fish and shellfish.

Szechuan Tea-Smoked Duck

2 boneless muscovoy or moulard duck breasts (with skin)

1 tbsp whole Szechuan peppercorns

1 tsp coarse kosher salt

1tsp five-spice powder

1 cinnamon stick (6 inches) broken into small pieces

2 tbsp loose black tea leaves

1tbsp dry mesquite wood chips for the tabletop smoker

1/2 tsp dried orange peel

1/2 tsp vegetable oil

 

Marinade


2 tbsp sake

1 tbsp soy sauce

1 tsp liquid honey

1/2 tsp grated gingerroot 


Prepare the marinade: In a bowl, combine sake, soy sauce, honey and ginger.


With a sharp knife, make scores in duck skin, through the fat (do not cut into meat), about 1/2 inch apart in a crosshatch pattern. Place duck in a large sealable plastic bag and pour in marinade. Seal, toss to coat and refrigerate for at least 2 hours or up to 4 hours, tossing occasionally.


In a heavy skillet, over medium-low heat, stir peppercorns and salt for 3 to 5 minutes, or until peppercorns are toasted and fragrant. coarsely grind in a clean coffee or spice grinder. Stir in five-spice powder.


Remove duck from marinade, discarding marinade, and lightly pat dry. Sprinkle duck with pepper mixture.


Line the bottom of the stovetop smoker with a double layer of heavy-duty foil, leaving a 3-inch overhang along the edges.


In a bowl, combine cinnamon, tea leaves, mesquite and orange peel. Pour into the center of the smoker and spread out evenly to 1/4 inch thick in the middle of the bottom pan. Place the drip pan over the mixture and set the grill rack in the smoker. 


In a skillet, heat oil over high heat. Place duck skin side down and sear for 2 to 3 minutes, or until a deep golden brown.


Transfer duck to the grill rack. Fold the foil inward and skip on the smoker cover, closing it almost all the way. Heat over high heat for 5 to 10 minutes, or until steady wisps of smoke appear. Close the lid and reduce heat to medium. Smoke duck for 8 minutes. Turn off heat and let duck stand in smoker for 10 minutes, until a meat thermometer inserted in the thickest part of a breast registers 150 degrees Fahrenheit  for medium-rare, or until desired doneness. Carefully open the smoker and transfer duck to a cutting board. Transfer to a cutting board, tent with foil and let rest for 5 to 10 minutes before slicing. Serve warm or at room temperature.

 

Serves 4

 



 


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