Recipes

Honey Peach Jalepeno – Peaches

8 July 2010

Here is an application that comes from the Rogers TV Show Grill This! Smoke That!  (it will start airing in September 2010)  I have prepared this at one of my recent cooking demos and it worked great even baked in the oven.

Ingredients

  • 2 peaches (slightly under ripe, but excellent quality and great flavour)
  • 1 oz Gran Marnier (and an extra one for the cook)
  • 4 Tbsp Honey Peach Jalapeño Dipping Sauce
  • 4 Tbsp Mascarpone cheese
  • Ground Pistachios
  • Maple syrup

Instructions

If you are grilling this on your BBQ, preheat one section of your grill on maximum heat.  We want to add some grill marks to the peaches (on both sides of the peach).  If you will be using the oven preheat to 350F.  Cut the peaches into halves and remove the stone.  Place the peaches onto a plate and inject (with a syringe and needle) each peach half (20 – 30 times each) with the Gran Marnier.  It may seem like tedious work, as very little liquor that wants to stay in the peach every time you inject it, but it is worth it, so stick to it.  When you are about half finished enjoy the cooks tax (of the liquor) and then back to work.  Grill the peaches directly over high heat to get the grill marks, they will be done when they are just soft (squeeze test works best).  Remove from the heat and chill in the refrigerator until ready to plate for dessert.  When plating, we place the cut face up, and either drizzle over the top or simply spoon a Tbsp of the Honey Peach Jalapeño (HPJ) Sauce into the depression left by the stone.  To this add the Tbsp of Mascarpone cheese  to each over top of the center of the peach.  Drizzle the maple syrup in an extended pattern across the plate and then sprinkle the plate with some ground pistachios and serve.  The subtle heat from the HPJ adds an interesting delight to this dish.

We are also working on another method of presentation for this dish.  We core the peaches from the top to remove the stone (I have a six inch length of 1 inch copper tubing, sharpened at one end that works well for clingstone peaches, for free stone peaches use the method above), inject the Gran Marnier and then bake the peaches until done.  How long you ask…… it all depends on the ripeness of your fruit.  (I have some friends that will not eat a peach from their special backyard tree until the fruit falls on its own.  The peaches are perfectly ripe and at maximum juiciness, it is almost a sin to think of doing anything other than just enjoying it in its basic form,…. but I do dream).  In reality, they will not let ME eat a peach from that tree until it falls naturally; it is amazing how many wind storms/earthquakes come up when I arrive at their house.  Bake until tender but definitely, not mushy.  Something to keep in mind is that the peaches will continue to cook after you take them off the heat, so it is important to chill them quickly to stop the cooking.

Chill the peaches after baking.  In a small bowl, blend together the Mascarpone cheese, ground pistachios and a little maple syrup.  Either spoon the cheese mixture into the peach hole or use a piping bag and pipe it in.  Pour about 2 Tbsp of the HPJ onto the center of the plate and place the peach on top of the sauce.  Drizzle with some more maple syrop and sprinkle the plate with ground pistachios.  Partially cover the hole on top of the peach with a sprig of mint.

Both methods can also be served warm, but the cheese may melt and slide out of the hole, it is still very tasty.

Pulled Pork

24 June 2010

In June 2010 I worked as the sous-chef on the set of a new (to be aired on Rogers TV in Sept 2010) BBQ Cooking Show, the working title is “GRILL THIS! SMOKE THAT!”  I have a passion for food and from my early years I would assist my father on the Q, but my dedication and range of equipment has not reached the exalted level of  “Steph the Grilling Gourmet” when it comes to outdoor cooking and the use of smoke.  I have worked for and shared stage billing with Steph for a number of years and hope to continue for years to come.  This is a blend our knowledge and passions.

Ingredients:

  • 8-9 Lbs Pork Shoulder
  • 3 Tbsp Steph the Grilling Gourmet Firelick Rub (available from various locations or direct from Steph the Grilling Gourmet).  http://www.stephthegrillinggourmet.com/Dry%20Rubs.htm
  • 1 cup Apple Juice
  • 2 cups Redhead Pantry – Gourmet Original BBQ Sauce
  • 1/2 cup Bourbon Whiskey (Makers Mark or equivalent)
  • Ciabatta rolls
  • drool bib or shower curtain (grill masters choice) for each guest

Directions:

In a small sauce pan combine the apple juice, 1/4 cup Bourbon and 1 Tbsp of the Firelick Rub and over medium heat and bring to a simmer.  Remove from the heat and allow to cool to room temperature.  Preheat your grill so that you can maintain a steady INDIRECT heat between 180 – 225 F.  Strain the cooled liquid through a sieve to remove the largest of the bits and prepare your spice injector (you may not have one yet, but if you want to be serious wearing the apron and hat in the back yard you need to own one) by drawing the liquid into the chamber.  Place your pork shoulder in a large bowl and deep inject the pork shoulder in multiple locations (20 – 30).  Gather the leakage (from the bottom of the bowl) and repeat the injection process at least once.  Sprinkle the remaining 2 Tbsp of the Firelick rub over outside of the pork shoulder and rub it in.  Place your pork shoulder (skin or fat side up) over the burners that are OFF (indirect heat) and close the lid.  You may (must) check on it over the next 9 (nineish) hours to check to see that everything is still proceeding smoothly.  Before you open the lid each time, prepare a flavoured wood chip pouch, tube or other smoking accessory and exchange these every hour or so (I use something subtle like alder or cherry, but bourbon flavoured chips would be ideal).  I say this assuming that you do not have a wood pellet burning grill.  After approximately 4 hours insert a temperature probe into the center of the meat to check the internal temperature, your pork shoulder is done when the temperature reaches 190F.  Remove from the heat and allow it to rest, tented for at least 30 minutes.  Fasten the drool bib, then tear into it (hands work best, but small BBQ tongs or a fork will also work well) and pull all of the meat apart into strips and chunks, setting aside the gratuitous fat, connective tissue (BBQ pit masters save the skin and serve it in chunks or fine dice and mix it into the meat).  Mix together the Redhead Pantry Gourmet Original BBQ Sauce and the remaining 1/4 cup bourbon and then pour over the pulled pork.  Stuff a generous amount of the pulled pork into a ciabatta rolls and serve.

BBQ Meatball Subs

15 June 2010

When we are out and about doing demonstrations and promotions we regularly add meatballs coated in Redhead Pantry Gourmet BBQ Sause to our tasting selection.  It allows our guests to experience the flavours of our Gourmet BBQ sauce on meat.  The meatballs are really good this way and are excellent in a sandwich or sub.

Ingredients:

  • a package of your favorite pre-cooked frozen meatballs from your local grocery store.  There are usually about 60 meatballs in a 1kg box.  If you want to make your own, please feel free to do that.
  • Redhead Pantry Gourmet BBQ Sauce
  • a nice Cibata roll is prefered, but in a pinch regular sandwich bread works for me
  • a little mayo
  • slice of cheese

Preparation:

Place the meatballs into a pan on the stove oven medium heat and add glug of BBQ Sauce into the pan.  You will want a nice coating over the meatballs, but I wait until the meatballs are heated through to make final sauce adjustments.  Stir occasionally through-out.  When the meatballs have come to a nice hot temperature check to see if they are nicely coated.  Remove from heat.

Toasted bread is always better, but you can also make them untoasted.  I put Mayo on both sides and the slice of cheese on the topside of the bun (some of the sauce will soak into the bottom of the bread before it runs down your arm).  Wedge as many meatballs onto the bun as it will hold with a little bit of the pan sauce and serve (or have them yourself).

You can make the whole package of meatballs at once (recommended) and store the leftovers in the fridge (for mid-night snacks), or only prepare a few at a time (if the meatballs were meant for some other purpose).  Nine meatballs works well for a square loaf sandwich.

To make a nice “bite” of this preparation for entertaining, we purchase mini pitas (2 inchs across) and cut them in half.  Open up the pocket and add a squirt of mayo, a small strip of cheese and stuff one meatball into the pocket.  Serve a bunch of these on a platter and accept the praise.

Baked Brie with Fresh Berries

15 June 2010

This recipe for entertaining is a show stopper, both for taste and presentation yet is quick and easy to prepare (10 minutes).

Ingredients:

Whole wheel of Brie (select an appropriate size for your party, potentially select two smaller wheels as there will be a crowding issue if you only have one platter).  Remove from the refrigerator an hour ahead of preparation.

a selection of fresh berries or tender fruit (different colours add to a spectacular display).  Blackberries, Red Raspberries, Yellow Raspberries, CranRaisins, diced Aprocots, Blueberries,….

Redhead Pantry – Hot and Honey Ginger Garlic Sauce (H2G2)

Selection of artisanal bread and or crackers

Garnish (optional) Mint leaf buds, chiffonade of basil leafs,….

Preparation:

I use a copper clad frying pan, since I do not own a brie baker.  Over low heat, place the brie into the frying pan and allow the bottom side to slowly heat.  Check regularly, when the bottom of the wheel of cheese is soft and pliable (1/2 inch), flip the brie over in the pan.  Using a knife cut through the top of the rind of the brie in a cross pattern from edge to edge (two cuts).  Peel back the edges of the rind to reveal the center of the creamy goodness. Mound the berries and or tender fruits into the center of the brie and then pour a generous amount of H2G2 over the top of the berries.  I have a clear lid that I put over the pan at this time (to keep some heat in) and allow the cheese to continue to slowly heat until it is melted through and the rind edge breaks.  Remove from heat, garnish with mint leave bud (if your company will notice) and you are done.  I place the pan onto the centre of a large wooden carving board and surround it with a selection of artisanal fruit /nut breads and suitable crackers.

You can also carefully slide the brie out of the pan if you wish to serve it on a regular platter.  If this is your presentation option, you will need to do this before the brie has melted completely through.

Please share the recipe when they ask beg.