12/02/2014

American-style barbecue sauce and brisket recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try American-style barbecue sauce and brisket recipe. Enjoy grilling and learn how to make American-style barbecue sauce and brisket. 

This is Sadie’s family recipe for an American-style barbecue sauce. Don’t be scared by the list of ingredients, as most are commonplace, and if you make a double batch, it freezes well for later use. I love it on pork spare ribs, marinated overnight, then roasted over a low heat on a smoky barbecue or chargrill. The marinade is also perfect for beef brisket, cooked long and slow on a smoky covered barbecue. Brisket is a great tasting cut – it’s hidden around a lot of fat and bone, which gives the meat great flavour. It does take a long time to cook, though. I use a smoker for this recipe, but you could use a charcoal barbecue or even cook it in the oven.

Serves 6
Preparation 15min
Cooking 6hr 25min
Skill level Mid

By
Matthew Evans

Ingredients


1 tbsp olive oil
½ small red onion, finely diced
1 tsp grated ginger
½ tsp cumin seeds
1 tsp ground coriander seeds
1 tbsp sweet paprika
2 tsp chilli powder
½ lemon, finely chopped
2 tbsp apple cider vinegar or white wine vinegar
60 ml (¼ cup) lemon juice
2 tbsp brown sugar
1 tsp dried mustard powder
1 x 400 g can crushed tomatoes
1 tbsp Worcestershire sauce
3 kg beef brisket on the bone
salads and boiled potatoes, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Marinating time overnight

Heat the olive oil in a large, heavy-based pan over a low heat and fry the onion for 5 minutes or until soft. Add the ginger, cumin, coriander, paprika and chilli and keep frying gently for about 5 minutes or until fragrant. Don’t let the spices brown and burn.

Add all the other ingredients except brisket, season with salt and pepper and gently simmer, stirring occasionally, for 15 minutes. Make sure the pan doesn’t become too dry, add a tablespoon of water if necessary.

Rub about half of the mixture over the beef and marinate at least overnight. I like to marinate mine for 2 days if possible. Remaining sauce will keep refrigerated in an airtight container for up to 1 month.

Cook, covered, over a very low heat on a charcoal barbecue for 6-8 hours or until the meat is tender, checking the heat and adding a touch of marinade as you go. You want some smokiness, and the outsides will turn dark, but just take care it doesn’t actually burn as the sugars in the sauce can taste a bit acrid if burnt – the insides will still taste great, though. Alternatively, preheat oven to 100°C and cook in a deep roasting pan for at least 8 hours.

Shred the meat and serve with a good mix of salads and some boiled potatoes.

Photography Alan Benson

As seen in Feast magazine, March 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine.
 

More Grilled Recipes: 

Grilled Brisket with Tangy Mop Sauce 
Texas BBQ Braised Beef Brisket Recipe 
Chuck Wagon Brisket Recipe 
Oklahoma Joe's Smoked Brisket Flat 
Texas BBQ Sauce 
Steak with pepper sauce recipe 

Save and share American-style barbecue sauce and brisket recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Barbecued Spanish mackerel cutlets with smoked paprika recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Barbecued Spanish mackerel cutlets with smoked paprika recipe. Enjoy grilling and learn how to make Barbecued Spanish mackerel cutlets with smoked paprika. 

Serves 4
Preparation 15min
Cooking 10min
Skill level Easy

By
Matthew Evans


Ingredients

4 x 150 g Spanish mackerel cutlets
1 tsp smoked paprika, or to taste
1 tsp sweet paprika, or to taste
½ tsp ground cumin
1 cup flat-leaf (Italian) parsley leaves
1 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
150 g cherry tomatoes, halved or quartered if bigger
olive oil, for cooking

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Check the mackerel for errant scales. Mix both the paprikas together with the cumin and ½ tsp salt and sprinkle this spice mix evenly over the flesh parts of the cutlets.

Allow the fish to sit out at room temperature while you make the salad.

Toss the parsley, lemon juice and extra virgin olive oil with some salt and pepper in a bowl until the leaves are well coated. Add the tomatoes and toss a few times more.

To cook the fish, heat a barbecue hotplate to high. Drizzle the cutlets with a little olive oil and grill on each side for about 4 minutes or until nicely browned and the flesh has changed colour right through. A good way to check if the cutlets are cooked is to use your tongs to grab the backbone and give it a wiggle. If the fish is cooked through, the bone will be very loose. If the fish is still a bit firm and stuck to the bone, then continue cooking.

Serve the fish with the salad and potatoes or even some couscous or quinoa.

Note

• Smoked Spanish paprika is available from good food stores and delis.

This recipe is from Matthew Evans's documentary What's the Catch, which premieres on Thursday 30 October 2014 at 8.30pm AEST on SBS ONE.
 

More Grilled Recipes:

Grilled fish with peperonata recipe
Grilled mackerel with horseradish mash recipe
Grilled salmon with asparagus recipe
Grilled sea bream recipe
Grilled-Fish Foil Packets Recipe    
Grilled Fish with Citrus Recipe
 
Save and share Barbecued Spanish mackerel cutlets with smoked paprika recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

11/26/2014

Barbecued vegetable salad recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Barbecued vegetable salad recipe. Enjoy grilling and learn how to make Barbecued vegetable salad.

This salad is a beauty because it shows once and for all that the barbecue can do much more than just cook steaks and chops. It's an incredibly easy recipe that can be served as a side dish, but we think it makes an impressive vegetarian main.

Serves 6-8
Preparation 10min
Cooking 20min
Skill level Easy

By
Allan Campion & Michele Curtis


 Ingredients

1 eggplant, cut into 8 wedges, salted and rinsed
2 small zucchini, cut into quarters
1 red capsicum, cut in 6 wedges, seeds removed
100 g small mushrooms
125 ml (½ cup) olive oil
2 tbsp sherry vinegar
salt and freshly ground black pepper
20 basil leaves, thinly sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Toss all vegetables with half the oil, half the vinegar, and salt and pepper to taste.

Place vegetables on oiled barbecue grill. Cook for 20–30 minutes. Turn regularly and brush with a little of remaining oil, if needed.

Place vegetables on a platter. Drizzle with remaining oil and vinegar. Sprinkle basil on top.

Recipe from In the Kitchen by Campion and Curtis, with photographs by Steve Brown, Lisa Cohen, Greg Elms and Matt Harvey. Published by Hardie Grant Books.
 

More Grilled recipes:

Char-grilled halloumi & vegetable skewers
Grilled Rainbow Chard with Fava Beans and Oregano
Grilled Oyster Mushrooms (Funghi Alla Griglia) Recipe
Alfred Prasad's grilled aubergine rolls recipe
Grilled Asparagus Rafts recipe
Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Recipe 


Save and share Barbecued vegetable salad recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

11/12/2014

Madhur's chicken tikka masala recipe

 
The Grilled Recipes Kitchen (The home of grilled food) invites you to try Madhur's chicken tikka masala Recipe. Enjoy grilling and learn how to make Madhur's chicken tikka masala.

Probably created in Britain, chicken tikka masala - or CTM as it is often called - is easily most popular Indian curry in the UK today. Marks & Spencer claim to sell 18 tonnes of it every week; an estimated 23 million portions are sold in Indian restaurants each year; while 10 tonnes a day are produced by Noon products, to be sold in supermarkets.
And yet nobody is quite clear about its origins. It is possible that a chef in Birmingham, with too many tandoor-roasted chicken pieces ("tikkas") left over, decided to reheat them in a quick stir-fried curry sauce. However it originated, it is here to stay.
The tikkas need to marinate for six to eight hours, so bear that in mind when you come to make the dish. Serve CTM with Indian breads or rice. A black dal would go well with such a meal. I prefer chicken thighs but you may use breasts if you wish.

Serves 4-6
Preparation 35min
Cooking 50min
Skill level Easy

By
Madhur Jaffrey

Ingredients


Chicken tikka

675 g (1lb 7oz) boneless, skinless chicken thighs or breasts, cut into 2½ centimeter (1 inch) chunks
1¼ tsp salt
3 tbsp lemon juice
1 tbsp peeled, finely grated root ginger
2 garlic cloves, finely grated or crushed
1 tsp ground cumin
1 tsp paprika
½-¾ tsp chilli powder
6 tbsp whipping cream
½ tsp garam masala
3 tbsp olive or sunflower oil

Masala

4 tbsp olive or sunflower oil
140 g (5oz) onions, halved and finely sliced
1 tbsp peeled, finely grated root ginger
5–6 garlic cloves, crushed
1 tbsp ground coriander
½ tsp turmeric
¾ tsp chilli powder
2 tsp paprika
4 tbsp yogurt
2 medium tomatoes, peeled and very finely chopped
350 ml (12fl oz) chicken stock
¼ tsp salt, or to taste
¼ tsp garam masala
4 tbsp chopped coriander leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 6-8 hours

Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for 6-8 hours (longer will not hurt).

When you’re ready to cook, make the masala: pour the 4 tbsp of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, 6 or 7 minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tbsp of the yogurt. Stir and fry until it is absorbed. Add the remaining yogurt in this way, a tablespoon at a time.

Now put in the tomatoes. Fry them for 3 or 4 minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.

Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to 2-4 skewers (the flat, sword-like ones are best). Brush with the 3 tbsp of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 cm from the source of heat and grill for 6 minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)

When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.
 

Source: sbs.com.au 

More Grilled Recipes:

Lemon and chilli chicken skewers
Grilled Thai chicken
Indian-spiced chicken with raita and tomato salsa
Simply Grilled Chicken Breasts
Grilled chicken with harissa and cumin recipe
Spicy Chicken Drumettes Recipe  
 


Save and share Madhur's chicken tikka masala recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lemon and chilli chicken skewers recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Lemon and chilli chicken skewers Recipe. Enjoy grilling and learn how to make Lemon and chilli chicken skewers.

Makes 10
Preparation 10min
Cooking 10min
Skill level Easy

By
Michele Curtis

Ingredients


grated zest of 1 lemon
2 tbsp lemon juice
2 tbsp olive oil
1 tsp chilli flakes
1 garlic clove, crushed
1 tbsp chopped flat-leaf (Italian) parsley (optional)
salt and freshly ground black pepper
500 g (1 lb 2 oz) skinless chicken thigh fillets

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Mix together the lemon zest and juice, oil, chilli, garlic, parsley, salt and pepper.

Dice the chicken into 2 cm (¾ in) chunks. Pour the lemon and chilli mixture over and toss to combine. Thread 4–5 pieces of chicken on to 10 metal skewers.

Heat a barbecue grill until hot. Cook the chicken skewers for 8–10 minutes, turning once or twice, until golden brown and cooked through.

Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.


More Grilled Recipes:

Grilled Thai chicken
Indian-spiced chicken with raita and tomato salsa
Simply Grilled Chicken Breasts
Grilled chicken with harissa and cumin recipe  
Spicy Chicken Drumettes Recipe  
Lime and Pepper Grilled Chicken Breasts Recipe     


Save and share Lemon and chilli chicken skewers recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

11/10/2014

Barbecue brisket with shiitake glaze and stir-fried mushrooms recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Barbecue brisket with shiitake glaze and stir-fried mushrooms Recipe. Enjoy grilling and learn how to make Barbecue brisket with shiitake glaze and stir-fried mushrooms.

This tender beef brisket is spiked with classic Asian flavours like lemongrass, soy sauce and chilli for an Asian-American version of pulled beef.

Serves 6
Preparation 10min
Cooking 3hr 50min
Skill level Mid

By
Phoebe Wood

Ingredients


10 shiitake mushrooms, 5 soaked in 750 ml boiling water for ½ hr
80 ml (⅓ cup) soy sauce
6 garlic cloves, 4 crushed, 2 sliced
1.2 kg beef brisket
2 tbsp olive oil
1 L beef stock
1 lemongrass stalk, bruised
1 long red chilli
100 g unsalted butter, chopped
600 g mixed Asian mushrooms (such as shiitake, enoki, black fungi)
thinly sliced red bird’s-eye chillies and coriander leaves, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Cooling time 1 hour
Resting time 10 minutes
Soaking time 30 minutes
Marinating time overnight
Drink match Endeavour Reserve Amber Ale, NSW (330 ml, $4)

Place rehydrated shiitake mushrooms and soaking liquid in a large bowl and cool completely. Stir in soy sauce and crushed garlic. Add brisket and turn to coat. Cover with plastic wrap and refrigerate overnight.

Heat oil in a large saucepan or cast-iron pan over medium-high heat. Remove brisket from marinade and pat dry with paper towel, reserving marinade. Add brisket to pan and cook, turning, for 5 minutes or until browned all over. Add reserved marinade, beef stock, lemongrass and chilli. Bring to the boil, then reduce heat to low, cover and cook for 3 hours or until brisket is very tender. Remove from heat and allow brisket to cool completely in cooking liquid.

Place remaining 5 dried shiitake mushrooms in a small food processor or spice grinder and process to a fine powder. Place 500 ml cooking liquid in a small saucepan with the ground shiitake mushrooms and simmer over medium heat for 15 minutes or until liquid has reduced by half. Strain through a fine sieve and return liquid to a clean saucepan over low heat. Add 50 g butter, a little at a time and cook, whisking constantly, for 10 minutes or until smooth and emulsified. Remove from heat.

Remove brisket from cooking liquid and pat dry with paper towel. Heat a chargrill pan or barbecue to medium-high heat. Add brisket and baste liberally with shiitake glaze. Cook, basting and turning, for 10 minutes or until charred and caramelised. Remove from grill and place on a large serving plate. Pour over any remaining glaze, then loosely cover with foil and set aside to rest for 10 minutes.

Melt remaining 50 g butter in a frying pan over high heat. Add sliced garlic and cook for 1 minute or until fragrant, then add mixed mushrooms and cook for 4 minutes or until softened and coloured. Using two forks, shred brisket and serve with stir-fried mushrooms, scattered with sliced chillies and coriander.

Photography Chris Chen

As seen in Feast magazine, February 2014, Issue 28.
 

More Grilled Recipes:

Perfectly Grilled Steak
Barbecue steak with lime and mango salsa
Quick Barbecue Flank Steak
Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Recipe
Grilled Sirloin Skewers with Peaches and Peppers Recipe
Grilled Meatloaf Stroganoff recipe

 
Save and share Barbecue brisket with shiitake glaze and stir-fried mushrooms recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

10/26/2014

Perfectly Grilled Steak Recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Perfectly Grilled Steak Recipe. Enjoy grilling and learn how to makePerfectly Grilled Steak.

Recipe courtesy of Bobby Flay

Total Time: 30 min
Prep: 15 min
Cook: 15 min

Yield: 4 servings
Level: Easy

Ingredients

4 1 1/4 -to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
 

2 tablespoons canola or extra-virgin olive oil
 

Kosher salt and freshly ground pepper

Directions

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Photographs by Steve Giralt

Recipe courtesy of Bobby Flay for Food Network Magazine


More Grilled Recipes:

Barbecue steak with lime and mango salsa
Quick Barbecue Flank Steak
Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Recipe
Grilled Sirloin Skewers with Peaches and Peppers Recipe
Grilled Meatloaf Stroganoff recipe
Texas BBQ Braised Beef Brisket Recipe


Save and share Perfectly Grilled Steak Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Addthis social buttons

LinkWithin

Related Posts Plugin for WordPress, Blogger...