kdq@pthya.UUCP ( Kip Quackenbush) (07/03/84)
Two excellent subjects to place on the barbeque grill
(preferably a Weber) are trout and salmon.
Trout:
Place the whole, freshly caught, and cleaned (head intact) trout
in some foil. Stuff the fish with slices of lemon, chunks of butter,
and squeeze grapefruit juice over the fish generously. Wrap the
fish in the in bacon, wrap up in foil, and cook each side
for ~ 5 minutes.
The outcome is a wonderful little summer dish that warms the
palate. This dish is very good served cold as well, perhaps
with a wilted spinach salad.
The Quackenbush kitchen reccommends an 81 Matanzas Creek
estate Chardonnay.
Salmon:
Procure some fresh PACIFIC salmon filets. Again, place
generous amounts of butter and lemon over the filet.
I have found that a touch of un-processed honey goes
great with this too. Remember, the purpose in having
salmon is to taste the fish, as opposed to drowning out
the delicate flavor with herbs and spices. The honey
tends to nuetralize the 'zing' of the lemon.
Wrap in foil, and grill for 5-10 minutes on each side,
depending on the thickness of the filet.
Also, try the filtes without foil directly over the coals,
but use mesquite to gain a hearty, full bodied flavor.
The Quackenbush kitchen reccommends an 78 estate Concannon
Merlot.
Also, try roasting a young turkey on your barbeque. How
about putting fresh oysters on the grill--tastes great.
As the shell begin to open, place sleves of butter inside!
Just a few suggestions...............
--
Kip Quackenbush
pthya!kdq
{ihnp4,ucbvax,cbosgd,decwrl,amd70,fortune,zehntel}!dual!pthya!kdq
Pacific Bell, San Francisco, Californiaignatz@ihuxx.UUCP (Dave Ihnat, Chicago, IL) (07/11/84)
Ok, try this: Get a large lobster tail/person. Split down the back, pull out the meat and split, leaving connected. Marinate the tail meat in a mixture of melted, drawn butter, fresh lemon juice, and 1 tsp. of Madeira or Sherry for at least an hour. Re-insert in the shells, and place on a medium BBQ grill--preferably a covered, Weber-type-- with a piece of aluminum foil just under the protruding meat at the head end. (Or, at least, where the head was before the lobster's unfortunate demise.) The shell should be bottom down, with the split back opened, because you're going to do yeoman service with the remaining butter marinade and a brush. Baste the little bleeders unmercifully while cooking; if any really huge flareups occur, have a squirt bottle handy, but covering will douse the usual, minor flames. They'll be done when the meat is no longer translucent, just a few minutes--don't overcook. And immediately after removing from the fire, make sure to give them another slather of butter. The problem is that the meat will dry out if given half a chance--thus, the repeated admontions to baste. Oh, yes, I suppose you could substitute margarine, if you must, but don't bother inviting me over. *I'm* heading out for a preventative coronary bypass. Being raised a Midwesterner, such a recipe at first sounded like a cruel waste of a delicate dish. Not so! The lobster is quite amenable to the grilling, and if you don't overcook, and don't allow it to dry out, will turn out to be a real treat. I don't recommend trying to grill a live lobster, though... Dave Ihnat ihuxx!ignatz
eac@drutx.UUCP (CveticEA) (07/11/84)
You can still use a live lobster for grilling if you stick a scewer behind the head to kill it, and then procede as directed in the article about grilling lobster. Since this is no longer simply a lobster tail, you may want to remove the liver and coral (females only) for sauce making, if you so desire. And of course, if this is a Maine lobster, you have the added treat of eating the claws. I would also add that lobsters waying under a two pounds are prefered since any larger animals tend to be tough and stringy. Betsy Cvetic ihnp4!drutx!eac