The CookMobile » Barbecues and Grills

Shrimp Limoncello

Lalaine — Sun, 23 May 2010 08:28:22 +0000

Remember the cookbook the ex won from work? The cookbook which inspired salmon with fresh salsa mayo coating, chicken with apples and brie, and so many of The CooKMobile’s dinner ideas? You do? Well, here’s another recipe from its pages.

Rosemary branches are used here to skewer shrimps for grilling but you can opt for wooden skewers and still benefit from the herb’s flavors by simply scattering its leaves over the coals. Shrimps are versatile and are excellent any way you cook or spice them but they are, however, unforgiving to overcooking. Three to five minutes on the grill are all that’s needed to have these babies tender and succulent on the table.

Makes 6 Servings

Ingredients

3 lbs large shrimp
6 Rosemary branches
2 lemons
1/4 cup limoncello or other lemon liquer
2 bunches oregano, leaves only
1/4 cup olive oil

Procedure

Remove heads of shrimp and peel away body shell, leaving tail intact. With a knife, make an incision in the back of each shrimp and remove the black intestinal cord. Gently wash in cool running water and drain well.

Trim the leaves off the lower parts of rosemary branches and set aside. Skewer shrimp onto branches. Place in a bowl large enough to hold the skewers in a single layer.

Cut oregano leaves into chiffonade.

Grate zest and juice the two lemons.

In a bowl, combine limoncello, oregano, olive oil, lemon zest and lemon juice. Pour mixture over shrimp and turn skewers to fully coat. Cover and place in refrigerator to marinate for 2 to 3 hours. Remove shrimp skewers from marinade, reserving liquid.

Preheat grill and scatter rosemary leaves over coals just before cooking the shrimp. Grill shrimp for 2 to 3 minutes, turn, baste with the reserved marinade and cook for another minute, or until just cooked through. Serve hot.

More Meal Ideas from The CookMobile Archive:

Oatmeal Raisin Nut Cookies

The Art of Making Tamales

Chinese Barbecued Pork (Char Sui)

Lalaine — Thu, 08 Apr 2010 04:52:42 +0000

On my neighborhood block, you’ll find two types of Chinese restaurants. One, fancy with crisp tablecloths and napkins, that serves authentic bird’s nest soups and abalone dishes and dimsum and hot tea in dainty tea cups. Then, there is the other, a hole-in-a-wall with holes on its walls, that, for $4.99, will heap on your tray bastardized chowmein and fried rice and barbecued pork and a 16oz Horchata from the fountain dispenser. Yah, Mexican rice drink in a Chinese restaurant. Cool. A clear testament to the seamless merging of cultures here in sunny California.

Char Sui (Char=forked, Sui=roasted) can easily be replicated at home with ingredients common enough in one’s pantry. You can have fun with it over a grill or take it easy using an oven. Prepare more than you need as leftovers can be wrapped and frozen for later use in sandwiches, fried rice, soups and steamed buns. Enjoy!

Ingredients

2 lbs pork butt or pork shoulder (with moderate fat)
2 tbsps sugar
1 tsp salt
1/4 cup dark soy sauce
1 1/2 tbsps honey
a dash or two of red food coloring

Procedure

Cut pork into 6″ long, 2″ wide and 3/4″ thick pieces.

In a bowl, combine sugar, salt and soy sauce. Marinate pork strips in mixture for a few hours or overnight for best results.

Remove pork from marinade and position on a rack. Reserve marinating liquid and combine with honey and food coloring. Liberally brush pork with mixture.

In a 400 F oven, roast pork for 20 minutes, then reduce heat to 350 F.

Turn pork strips over, liberally brush with marinade and roast for another 15 minutes.

Reduce heat to 250 F, turn pork strips and brush again with marinade. Cook for an additional 15 minutes. Slice strips before serving.

Pork and Beef Recipes in The CookMobile Archive:

Nuea Sawan (Heavenly Beef)

Pork Tocino

Filipino BBQ Pork-on-a-Stick

Lalaine — Fri, 09 Oct 2009 18:29:21 +0000

Punctuality has never been my strong suit. Oh, alright, it is not my suit at all. If you invited me to your party, expect me to get there just when your other guests are saying their goodbyes. Everyday, our morning department head meeting starts at 9:00 AM. Everyday, I arrive at 9:08 AM. Does this explain to you why I am posting a BBQ pork-on-stick recipe in the middle of Fall, just when most supermarkets have cleared their shelves of charcoal?

What? Who needs 100 pieces of BBQ pork-on-a-stick, you say? Please take one bite. You’ll thank me later.

Makes 100 Pieces

Ingredients

6 lbs pork butt or pork shoulder, sliced to approximately 1-inch wide and 1/4-inch thick
2 cups garlic, minced
2 liters 7-up
2 tbsps ground black pepper
4 cups soy sauce
4 cups vinegar
6 cups brown sugar
4 to 5 thai peppers, minced
2 cups oyster sauce
2 cups banana catsup
1/2 cup sesame oil
100 pieces skewers

Procedure

If using bamboo skewers, soak for about 30 minutes to prevent from burning during grilling.

Wash pork strips well, drain and place in a deep bowl. Please, please, do not trim the fat off the meat. Fat is good in this recipe.

In another bowl, combine 7-up, soy sauce, vinegar, brown sugar, black pepper, garlic, thai peppers, and one cup of the oyster sauce. Pour liquid mixture over pork strips. Mix well to incorporate. Allow to marinate in the refrigerator for at least overnight or if possible, 2 days for best flavor. The amount of marinade in this recipe allows the meat to be fully covered and turning meat in the mixture during the marinating time is not necessary.

In a bowl, combine remaining 1 cup of oyster sauce, banana catsup and sesame oil.

Thread 2 to 3 meat slices into each skewer. Over hot coals, grill meat for about 1 minute each side. When meat has lost some of its pink, start basting with oyster-catsup mixture. Continue to baste and turn until meat is done to liking. Remove from heat and serve with a spicy vinegar dip or atchara.

Spicy Vinegar Dip

1 cup white vinegar
3 to 4 cloves garlic, peeled and minced
1/2 onion, peeled and finely chopped
1/8 tsp freshly-ground pepper
1/4 tsp salt

Combine ingredients and allow flavors to marry for a few minutes before using as dip.

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Truly Pinoy Recipes in The CookMobile Archive

Giniling na Baboy

Lumpiang Shanghai (Filipino-style Meat Eggrolls)

Pork Chops with Apple Cream Sauce

Lalaine — Sun, 25 Jan 2009 18:48:01 +0000

My husband will feed on steak every meal, every day and I, on the other hand, will not touch beef if I was not otherwise starving. Pork, however, is another story. I will feed on pork chops every meal, every day and these thick, juicy chops topped with caramelized apples and sweet cream are one I can never get enough of!

Makes 4 Servings

Ingredients

4 1-inch thick center-cut pork chops (bone-in or boneless)
2 Granny Smith apples, peeled, cored and cut into 16 to 20 slices
1/2 pint heavy cream
2 tbsps butter
1/2 cup packed light brown sugar
1/4 tsp ground cinnamon
2 tbsps olive oil
1/4 tsp granulated garlic
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes

Procedure

Rub pork chops with olive oil. Sprinkle with salt, pepper, garlic and red pepper flakes.

Grill chops over a medium-hot fire for about 5 to 7 minutes per side, or until to desired doneness. Alternatively, pork chops can be pan-fried in a heavy-bottomed skillet over medium heat.

Meanwhile, prepare sauce by melting butter and brown sugar in a saute pan over medium heat. Continue to cook and stir until mixture starts to caramelize.

Add sliced apples and turn frequently until the whole mixture is caramelized. Stir in heavy cream and cinnamon. Cook for an additional 2 to 3 minutes. Cover and remove from heat, stirring occasionally.

Spoon apples and cream sauce over grilled pork chops. Serve hot.

Pork Recipes in The CookMobile Archive

Pork Tocino

Binagoongan Baboy

Salmon with Fresh Salsa Mayo Coating

Lalaine — Mon, 10 Nov 2008 03:47:30 +0000

This salmon with fresh salsa mayo coating, like the chicken with apples and brie I shared here, is one of the recipe treasures from the Costco cookbook my husband won at work and brought home a few days ago. I prepared my own salsa when I cooked this fish for lunch, but using store-bought salsa will further simplify an already uncomplicated procedure. Shamefully, I sort of forgot my salmon in the oven and checked on them later than I should. Thus, the fillets were slightly overcooked but hooray for mayonnaise! The coating kept them moist and flavorful!

Makes 4 Servings

Ingredients

4 (4 oz each) salmon fillet portions
1 cup high-quality mayonnaise
2 tomatoes, diced
1/2 onion, finely chopped
2 tbsps cilantro, finely chopped
juice from half a lemon
jalapeno chili, seeded and finely chopped
1/2 tsp cumin
salt and pepper

Procedure

Wash salmon and pat dry. Season with salt and pepper. Arrange on an ungreased baking sheet.

In a bowl, combine tomatoes, onions, juice from lemon and cilantro to make salsa. Stir in jalapeno as desired and to taste. Season to taste with salt and pepper.

Drain salsa well. In a bowl, combine with cumin and mayonnaise. Spoon mayo-salsa mixture over salmon fillets and spread on top to coat.

Bake in a 375 F oven for around 20 minutes, or until desired doneness. Using a spatula, carefully lift salmon to serving platters.

TIP:
To cook fish on the grill, position fillets on foil with edges turned up. Spoon mayo-salsa mixture on top. Cook for around 15 minutes with the lid closed.

More Salmon Recipes?

Salmon and Green Vegetable Soup
Grilled Salmon
Pan-seared Salmon with Dill Sour Cream Sauce
Foil-Baked Salmon Recipe with Basil Pesto and Tomatoes

Fish and Seafood Recipes in The CookMobile Archive:

Chili Garlic Shrimp

Teriyaki Salmon, Shrimp and Vegetable Kabobs

Yellowtail Tuna Burger

Lalaine — Mon, 29 Sep 2008 03:51:25 +0000

Move over Filet-o-Fish! There is a new fish sandwich in town…it’s fresh, it’s hip, it’s delicious!

Ingredients

Yellowtail Tuna Patties (makes around 2 to 3 patties)

2 (around 4 oz each) fresh yellowtail tuna steaks (or fresh albacore tuna), finely chopped
1/2 cup panko bread crumbs (add more as needed to hold shape)
1 tsp scallions, finely chopped
1 tsp red sweet bell pepper, finely chopped
1 to 2 tbsps teriyaki sauce
1 tsp cilantro, finely chopped
a dash or two each of garlic powder and ginger powder

Asian-Style Slaw

1 cup broccoli or cabbage slaw (mix of broccoli or cabbage, carrots and red cabbage)
1 tsp sesame oil
1 tsp lime juice or rice vinegar
1 tsp honey
1/2 tsp shoyu
toasted sesame seeds

Hamburger buns
Mayonnaise

Procedure

Combine fresh tuna meat, bread crumbs, teriyaki sauce, scallions, red sweet bell peppers, cilantro, garlic powder and ginger powder. Gently form into round patties.

Heat and lightly oil a wide pan. Pan-fry patties over high heat, around 2 to 3 minutes on each side. Keep warm. Alternatively, tuna patties can be grilled.

Meanwhile, combine slaw, sesame oil, honey, lime juice, and shoyu. Sprinkle with toasted sesame seeds.

To assemble, spread mayonnaise on both sides of hamburger buns. Arrange patties on bottom half, top with slaw mix and finish off with top part of buns.

Fish and Seafood Recipes in The CookMobile Archive:

Yellowtail Ahi Tuna Poke

Spaghetti with Creme Fraiche and Smoked Salmon

Kansas City Ribs

Lalaine — Wed, 13 Aug 2008 08:10:11 +0000

Ever had the urge to gnaw on sweet, sticky, saucy baby back ribs but no desire to haul out the 20-lb plus grill? That was me on the afternoon of Saturday. I found early in the morning at our local meat grocer this tray of already pre-sliced and pretty meaty baby back ribs that I wanted to try the Kansas city rib recipe on, but my man who would have grudgingly done the setting and the cleaning after of the grill was at work. What to do? Make do of the oven.

Makes 1 Serving

Ingredients

4 to 5 individual baby back ribs, around 1 pound
1 onion, quartered
1 orange, cut into quarters
1 tbsp whole black peppercorns
1 tbsp whole coriander seeds ( I used dried cilantro)

Marinade

3 tbsps butter
1 medium onion, chopped
4 to 5 cloves garlic, minced
15 oz tomato sauce
1/4 cup cider vinegar
1/4 cup packed brown sugar
1 tsp salt
1/4 tsp ground black pepper

Procedure

Prepare ribs by trimming excess fat. Place in a sauce pot with onion, orange, peppercorns, coriander and enough water to cover.

Heat to a boil, removing any scum that aggregate on top. Reduce heat to low and partially cover. Cook until ribs are fork-tender, around 1 hour.

Meanwhile, prepare barbecue sauce. In a saucepan, heat butter over medium heat until melted. Saute chopped onions and minced garlic until softened, around 5 to 10 minutes. Stir occasionally to prevent from burning.

Add tomato sauce, vinegar, sugar, salt and pepper. Heat to boiling over high heat. Reduce heat to low and simmer sauce until thickened, around 40 minutes. Stir occasionally. Proportions make around 3 cups of sauce, which is pretty plenty for the amount of ribs I used. Amount is enough for around 3 slabs or racks.

Remove ribs and arrange on a baking sheet. Brush liberally and richly with sauce. Bake in a 375 F oven until marinade on meat “dries” and clings to ribs, around 10 minutes. In between, brush liberally with sauce again. Increase temperature to “broil” and cook ribs for an additional 2 to 3 minutes to allow a slight caramelization. Serve with an additional brushing of barbecue sauce, if desired.

Grill Method
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat. Rub grill surface with a cut onion.

Place whole slab of simmered ribs on hot grill rack. Cover grill and cook ribs until browned, around 8 to 10 minutes, turning over once.

Brush ribs liberally with barbecue sauce and cook for an additional 5 to 10 minutes, basting regularly with sauce and turning frequently.

To serve, cut ribs following bone into 1-rib portions and arrange on a platter.

Barbecue and Grill Recipes in The CookMobile Archive:

Angus Beef Burger with Bacon, Swiss Cheese and Baby Bella Mushroom Sauce

Chinese Barbecued Pork (Char Sui)

Angus Beef Burger with Mushroom Sauce

Lalaine — Sun, 10 Aug 2008 04:40:29 +0000

Angus beef is prized for its higher, finer marbling and it is these finely textured white ‘fat” flecks which elevate this premium beef in flavor and tenderness. Let me tell you, the earthy portabella mushrooms in steak sauce, caramelized Maui sweet onions, crisp back-end bacon, spicy pepper jack cheese, and pillowy-soft hamburger buns I used, were just the perfect condiments for these thick and juicy burgers!

Makes 4 Servings

Ingredients

2 lbs certified angus beef ground chuck
1 cup baby portabella mushrooms, sliced
1 Maui sweet onion, finely sliced
4 slices pepper jack cheese
8 slices back-end bacon
1 cup steak sauce
4 hamburger buns
vegetable oil

Procedure

Divide ground chuck into four portions and gently form each portion into four individual round patties. Make a deep indentation in the middle of each patty.

Arrange bacon strips on a baking sheet and cook in oven until crisp. Drain on a paper towel and set aside.

Meanwhile, heat oil in a skillet over low heat. Cook sliced onions until caramelized. Remove from heat and set aside. Add additional oil to skillet, as needed. Saute mushrooms until tender, around 1 to 2 minutes. Pour in steak sauce and simmer for an additional 1 minute. Keep mushroom sauce warm.

Warm hamburger buns.

In a skillet, heat oil. Pan-fry burger patties to desired doneness, turning once. Preferably, for food safety, cook burger to a minimum of 160 F.

Layer lower part of hamburger buns with pepper jack cheese, crisp bacon, and beef patties. Spoon mushroom-steak sauce on patties. Top with caramelize onions and upper part of buns.

Tips:
1) The deep indentation on center will help burger cook evenly and will keep patties from “plumping” up.
2) Handle and shape burgers lightly. Too much pressure will toughen meat and will result to a dense, heavy burger.
3) Use tongs or spatula to turn and flip burgers. Forks will pierce burgers which will allow precious juices to escape. For the same reason, do not flatten or press on patties.

Beef and Pork Recipes in The CookMobile Archive:

Chinese Barbecued Pork (Char Sui)

Papas con Chorizo Omelet (Potatoes and Sausage Omelet)

For more summer fun, check out these BBQ and Grill recipes:
Pizza on the Grill
Grilled Vegetables with Basil Aioli
Bass with Mint-Parsley Pesto
Cuban-Style Pork Burger
Reuben Dogs
Dogs and Burgers Cupcakes
Luscious Berries with Custard Sauce

Teriyaki Salmon, Shrimp and Vegetable Kabobs

Lalaine — Wed, 30 Jul 2008 15:26:45 +0000

My husband purchased a new gas grill at Home Depot just a few weeks before summer loomed its hot head, but BBQ season was almost at its last stretch when we fired it up. Since we were all home and the following day was going to be my birthday, we decided on Saturday to enjoy a grilled feast for three of korean BBQ ribs (kalbi) and these teriyaki salmon kabobs. So, while I prepared sides of wild rice pilaf and kiwi-mango salsa in the kitchen, husband and daughter manned the grill outside.

Salmon is delicious in itself. I often enjoy it simply with a dash of salt and pepper, and a spritz of lemon juice. As I didn’t want to drown the natural flavors of this superb fish, I only marinated the kabobs for 10 minutes and asked my grilling crew to go easy with the basting as the kabobs grilled.

Ok, let’s start!

Prepare red onion, green pepper and salmon by cutting into 2 x 2-in cubes. Peel and devein shrimp, leaving tail intact. Trim leaf ends from cherry tomatoes.

Alternately thread cherry tomatoes, red onions, green peppers, salmon and shrimp in skewers. Arrange prepared kabobs in a wide bowl.

Prepare teriyaki sauce by combining 1/3 cup light soy sauce (I used Kikkoman), 2 tbsp mirin, 2 tbsp sesame oil, 2 tbsps brown sugar, juice from one orange, 1/2 tsp grated fresh ginger, 1/2 tsp minced garlic and a dash of pepper. Pour mixture over seafood kabobs. Marinate for around 10 minutes.

Drain kabobs, reserving marinade. Boil marinade mixture for 3 to 5 minutes.

Grill kabobs, around 4 to 5 minutes each side. Baste with teriyaki sauce during grilling.

TIP:
Soak wooden skewers in water for 30 minutes or more, to prevent burning during grilling.

Barbecues and Grills in The CookMobile Archive:

Chinese Barbecued Pork (Char Sui)

Honey-Glazed Pork Chops

More Ideas? Check out these kabob recipes:
Honey-Teriyaki Grilled Steak and Chicken Kabobs
Rosemary Chicken Skewers with Berry Sauce
Arabic Shish Kabobs
Pork BBQ on a Stick

Bacon-wrapped Hotdogs, Fruited Coleslaw and Bacon-Potato Salad

Lalaine — Sun, 06 Jul 2008 07:11:03 +0000

Have I already mentioned that my birthday is this month? I have already discussed my personal feelings about getting old, yes? Can I tell you again the things I am starting to forget? Where I laid my keys, where I placed my purse, what whatchamacalit’s name is, etc.. Just last night I threw away cashier’s checks in the trash. They were in a blank envelope, which I mistook to be empty and which I swooped down when I cleared our kitchen counter. I had to go through our community dumpster while my husband and daughter shined a flashlight on me! I found the envelope in a garbage bag, amongst the leftover pasta we had last Saturday, the close-to-rotting bananas we had in our fruit bowl, and other unmentionables from our bathroom trash. True story, I tell you. Wait. This is not forgetfulness and really has nothing to do with getting old. Just Lalaine being Lalaine~at whatever age.

I took these pictures at our 4th of July celebration at work as I was meaning to share the recipes here. If a firecracker, probably a neighbor’s leftover from yesterday’s fireworks, did not explode with a bang outside our window, I would have forgotten all about these hotdogs! Oh well, better late than never. Our Independence day menu was pretty simple~hotdogs, fruited coleslaw and potato salad. This is not a recipe, per se, but more of a combination of ideas.

Hotdogs
We wrapped the hotdogs with bacon, which we secured on with toothpicks. We then grilled them until both bacon and hotdogs were cooked. We served the bacon-wrapped hotdogs on buns with sauteed green bell peppers and onions and condiments such as catsup, mayonnaise and mustard. Delicious!

Coleslaw
We used shredded cabbage and carrots, raisins, and finely-chopped fresh pineapples. We put the fruited coleslaw together with a blend of mayonnaise and strawberry yogurt as dressing. Very good!

Potato Salad
We did our potato salad with the usual works of finely-chopped onions and celery, chopped boiled eggs, boiled potato cubes but we added interest with chopped crisp bacon. We also mixed in buttermilk along with the mayonnaise. Creamy!

Barbecues and Grills in The CookMobile Archive:

Filipino BBQ Pork-on-a-Stick

Hawaiian-Style Spareribs