Grilled Chilean Sea Bass

INGREDIENTS:

• 2 Chilean Sea Bass* Steaks 1-1/4-inch thick 6-8 oz each
• Dash White Pepper
• 2 Tbsp. extra virgin olive oil
  Garnish:
• 2 rosemary sprigs

PREPARATION:

Wash the fillets and trim if necessary.  Removing any skin. Pour the Olive oil in a small dish and dredge the Bass in it, season with a little white pepper.

Wash the Rosemary and shake to remove excess water.

Start the Charcoal with a chimney starter. Wait about 15 min. and dump the coal into the grill, replace the grill grids. Oil the grids with olive oil. Wait a few more min. ‘till it’s flaming to cook

GRILLING:

Put the Sea Bass on the grill. Cook on one side for about 3 minutes and flip over for another 2 minutes. Close the Cover of the grill and roast for 3-4 minutes.  Total Grill time 10-11 min.  max!!

Place the grilled Sea Bass on the plates and garnish with a sprig of rosemary and serve while piping hot.

 * Chilean Sea Bass is the Patagonian Toothfish and is caught off Chile. There’s a lot of “Sea Bass” and bass sold, but it isn’t the same.

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Happy Thanksgiving!

In case you have noticed a lack of postings on grilling lately, it’s because it’s been cold here. Today we will top 59 deg. if we’re lucky. I know just an excuse, but when you’re used to 100 plus degrees, it’s a shock to have the heat on.

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Who is the Grillinator?

Well here he is with his chef’s hat and all, my 3 year old grandson.

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Pork Kabobs

 

The Greeks started the Kaboa cooking with lamb, however it is quite good with pork. As usual try not to use the “tenderized” variety as undesirable things have been added and they do affect the taste.

INGREDIENTS:  

•  1 pound boneless pork loin
• 2 tsp fresh oregano
• 1 tsp fresh thyme
• 1 garlic clove
• 2 Tbsp lemon juice
• 2-1/2 Tbsp extra virgin olive oil
• 1/4 cup red wine
• 1/4 tsp fresh ground pepper
• Small Shallots
• Sweet red Peppers
• Cherry tomatoes

PREPARATION:

Wash and clean the pork removing fat and grizzle, cut into 1-¼ inch cubes. Set aside. Wash the thyme and oregano, shaking off the water. Strip the leaves and chop finely. Peel the garlic and press it into a medium bowl. Juice the lemon and add it to the bowl along with the herbs. Grind in the pepper and add the oil and wine. Whisk together and reserve 1/3 for basting.  Add the pork cubes to the marinade and mix together well, ensuring the meat is well and evenly coated. Marinate the meat for at least two hours, overnight is even better.

Soak wood skewers for at least half an hour before using; or use metal skewers. Wash the peppers and cut into 1-½ inch squares. Peel the shallots, cut in half vertically if they are larger. Wash the tomatoes.

Remove the meat from the marinade, and discard. Make up the kabobs by alternating piece of meat and vegetable.

 Set the charcoal in a chimney starter about 20 min. before grilling

 GRILLING:

When ready dump the coals into the grill, replace the grids. Let them heat for a few minutes and oil them with olive oil. Place the kebabs on the grill directly over the heat.

Turn them over regularly throughout the cooking time. Brush with the reserved marinade that hasn’t been in contact with the raw meat.

They should be done in 15 to 20 minutes total. 160 deg. on an instant read thermometer.

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Barbecued Chicken Leg Quarters (Legs & Thighs)

INGREDIENTS:

 3 Chicken leg quarters

My own BBQ Sauce:

• ½ cup catsup
• ¼ cup chili sauce
• 1/3 cup red wine
• 1 Tbsp fresh ground black pepper
• 1 small lemon
• 1 Tbsp fresh rosemary
• ½ Tbsp fresh parsley
• 2 cloves garlic
• 3 Tbsp extra virgin Olive Oil
• 2 Tbsp Worchester sauce
• 4-5 dashes of Tabasco sauce

PREPERATION:

Thoroughly wash the chicken legs, cleaning off excessive fat etc., let them drain while preparing the Sauce. Wash the parsley and rosemary shaking off the water and finely chop. Peel and press the garlic. Juice the lemon.

In a medium mixing bowl add the catsup, chili sauce, wine, and oil. Mix well with a whisk. Continue adding the remaining ingredients and whisk thoroughly. (Should yield about ¾ of a cup). Add about 1/3 of a cup to a large (1 Gal) resalable bag. Pat the legs dry and put them in the bag, seal. Massage to cover the legs with the sauce. Place in the refrigerator until ready to cook. Discard used sauce!

Set the charcoal ablaze in a chimney starter about 15 to 20 min. before grilling.

GRILLING:

For the barbecuing I use my “Kettle” Grill as the sauce is rather messy to clean up.

When they are ready, dump the coals in the center, DO NOT spread, leaving a cooler zone to the outside. Oil the grill with olive oil then set the chicken legs, skin side down, on the hot center of the grill. Cover and cook for 2 minutes. Turn the pieces, recover the grill and cook for 2 minutes more.

Move the chicken to the cooler outsideside of the grill and daub the remaining barbacue sauce. Cook uncovered for 15 minutes. Turn the pieces and cook, covered, for another 10 minutes.

Use the remaining sauce to baste the legs during the last 5 minutes on the grill. When the legs are done, about 30 to 45 min. (An instant read thermometer inserted into the thickest part of the thigh should read 165 to 170 degrees.)

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