Thursday, July 31, 2008

Grill Recipes from Joey Altman


I recently had the opportunity to work with Joey Altman - we were cooking on the grill for annual BBQ held by the San Francisco Professional Food Society, a non-profit organization dedicated to helping connect Bay Area food professionals. After the event, Joey was cool enough to provide recipes for the marinades and side dishes we served that day ...


Honey Mustard Glaze
1qt. honey
1qt. Dijon mustard
2 cups whole grain mustard
2 cups yellow mustard
2 cups brown sugar
1 cup finely minced garlic
1 cup olive oil
3 cups apple cider vinegar
½ cup chile powder
¼ cup ground black pepper
½ cup salt

Whisk everything together.

Pomegranate Marinade

2 qts. Pomegranate juice
1 cup chopped garlic
1 cup roughly chopped rosemary
¼ cup kosher salt
¼ cup ground black pepper

Whisk everything together.

Thai Grilled Prawns with Emerald Noodles

36 large, shell-on shrimp (about 2 pounds)
1/2 cup chopped fresh mint
1/2 cup chopped cilantro
1/4 cup chopped basil
1/4 cup thinly sliced Serrano chilies (3 to 4 chiles)
1/4 cup extra virgin olive oil
3 tablespoons fresh lime juice (about 1 lime)
1 tablespoon minced garlic (about 6 small cloves)
1 teaspoon granulated sugar
8 ounces cappelini
1 recipe Emerald Sauce (see below)
12 eight-inch wooden skewers soaked in water for 20 minutes

Use a serrated knife to cut the shrimp lengthwise along the back of the shell—not all the way through—to butterfly the shrimp. Rinse and drain the shrimp and put into a bowl. Add 1/4 cup of mint, 1/4 cup of cilantro, and all of the basil, chilies, olive oil, lime juice, garlic, and sugar. Toss well to coat the shrimp. Put three shrimp on each skewer, threading them through about one-third and two-thirds down the length of the shrimp to hold them in their natural “c” shape.

Cook the cappelini until al dente in plenty of salted, boiling water according to package directions. Drain and transfer to a large bowl. Coat with the Emerald Sauce, tossing with two spoons until the noodles are evenly coated.

Grill the shrimp over a medium-hot barbecue until they are cooked through, 3 to 4 minutes per side. Mound the noodles on 6 plates, twisting them into a nest. Serve 2 shrimp skewers crisscrossed atop the noodles. Garnish with the remaining mint and cilantro.

Emerald Sauce

1 bunch Cilantro, with stems
1 bunch Mint leaves
1 bunch Basil leaves
1/2 cup lime juice
1/4 cup rice wine vinegar
1/4 cup peanuts
3 jalapenos, seeded
1/4 cup ginger
1 tablespoon garlic
1 tablespoon sugar
1 cup peanut oil
1/4 cup sesame oil
salt and pepper to taste


Puree all ingredients in blender until smooth and mix with pasta. Season with salt and pepper to taste. Garnish with red pepper strips and chopped peanuts.



Roasted Spiced Chicken Drumsticks with Pequillo Pepper Sauce

'Pimento del Pequillo de Lodosa'--the red 'Pequillo' pepper-- is a common ingredient throughout the Basque Country. Grown close to the Ebro River in southern Navarra, they are smaller than American sweet bell peppers, and are slightly piquant. They are triangular in shape, ending in a point. Once harvested, they are roasted over beach wood fires, peeled and jarred in their own juices. 'Pequillos' can be found jarred or tinned in specialty shops. They benefit from the Spanish equivalent to the 'appellation controle' (the 'denomincion de origen), so if you find that on the label, you will have the real thing. You can substitute small red bell peppers or very mild red chilies.

2 # chicken drumsticks, (can also use chicken wings)
¼ cup olive oil
3 tablespoons minced garlic
2 tablespoons pimenton (smoked Spanish paprika made from the pequillo chile)
2 tablespoons ground cumin
2 teaspoons freshly ground black pepper
2 tablespoons kosher salt

In a large bowl coat the chicken with the oil and spices. Let marinate for at least 2 hours.

Preheat oven to 375ยบ
Place drumsticks on a baking tray and bake for 25-30 minutes, to a golden-brown. Remove the chicken legs from the oven and transfer to a warm serving platter.
Serve with pequillo pepper sauce on the side or drizzled over the chicken. Garnish with cilantro leaves.

Pequillo Pepper Sauce

1 cup pequillo peppers or roasted red bell peppers skinned and seed
2 cloves of garlic
juice of 1 lemon
1 teaspoon of pimento
4 saltine crackers
1 cup olive oil
salt and fresh ground pepper

Puree ingredients in a blender until smooth. Season to taste with salt and pepper