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A Wonderful World of Barbecue - Page 5 PDF Print E-mail
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Sardine Fishing in Portugal

Portugal: Grilled Fresh Sardines

Portuguese sardines are the little guys jammed into a tin can. These are 3 to 4-ounce fish, 6-7 inches long, and are cooked whole on a grill then served on a piece of toasted bread, guts, heads and all. Of course you could clean and de-head them if you wish. Unless you’re lucky enough to have them at your local fish market, whole Portuguese sardines can be ordered online from several sources, including: www.allfreshseafood.com or www.vitalchoice.com or www.prawnco.com.

24 fresh sardines, heads and tails left on
1 cup sea salt
1/4 cup minced garlic
2 tablespoons extra virgin olive oil
Freshly ground black pepper
1/4 cup chopped fresh parsley, loosely packed
Lemon wedges, for serving

Rinse the sardines under cold running water; drain and pat dry with paper towels. Add one-third of the salt to the bottom of a roasting pan, then one-third of the garlic. Transfer half the sardines to the pan and top with half of the remaining salt and garlic. Add another layer of sardines and top them with the remaining salt and garlic. Cover and let stand for 1 hour in fridge.

Prepare a charcoal or gas barbecue for direct grilling at 400 degrees F. Clean and generously oil the grill rack.

Rinse the salt off the sardines and pat dry with paper towels. Brush the sardines with the oil and season with pepper.

Transfer the fish directly to the grill over direct heat or use a fish-grilling basket. Cook the sardines until the skins are lightly charred and the meat is flaky when tested with a fork, 3 to 4 minutes per side.

Using a wide spatula, carefully transfer the fish to a platter, being careful not to break them; garnish with parsley. Serve the fish whole, with lemon wedges on the side.

Serves 4 to 6

Argentinian Cheesy Vegetables

Argentina: Cheesy Grilled Vegetables

This dish is usually made with sardo, an Argentinian cheese that may be hard to get here in the U. S. You can substitute gruyére, or jack (or for a snappier flavor, a good cheddar).

6 firm plum tomatoes
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch strips
1 large onion, cut lengthwise into 1/2-inch strips
2 small zucchini, halved lengthwise
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1/2 teaspoon dried thyme
1/2 teaspoon minced garlic
1 teaspoon kosher salt
Freshly ground black pepper
4 large eggs
1/2 cup whole milk
1 cup shredded sardo or gruyère cheese
1 cup fresh breadcrumbs
2 tablespoons grated Parmesan cheese

Prepare a charcoal or gas barbecue for grilling at 350 degrees F. Spray a 10-inch cast iron skillet with nonstick cooking spray and set aside.

Lightly brush the tomatoes, bell pepper, onion, and zucchini with the olive oil. Transfer the vegetables to the barbecue and cook over direct heat, turning several times, until the vegetables start to brown on the edges but are still firm. Keep vegetables separate on the grill, as the zucchini will be finished first, then the tomatoes, then the bell peppers, then the onions. Set aside until cool enough to handle. Remove the skins from the tomatoes and peppers, and cut all the vegetables into 1/2-inch pieces Drain the tomatoes on paper towels.

Transfer the tomatoes, zucchini, onion, and bell pepper to a large bowl. Add the basil, thyme, garlic, salt, and pepper, stirring to combine.

In another large bowl, whisk together the eggs and milk, stir in the sardo cheese, and add the mixture to the vegetables, stirring to combine. Pour into the prepared skillet. Sprinkle the top evenly with the breadcrumbs and the Parmesan.

Transfer the skillet to the barbecue and cook over indirect heat until the edges are browned and the center is set, about 20 minutes.

Let cool to room temperature, cut into wedges, and serve.

Serves 4 to 6

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