Posted in Recipes

Grilled Frog Legs

Grilled Frog Legs 01

The first time I ever had frog’s legs was the on first or second night of my family’s arrival in Canada some forty years ago. Even allowing for the size distortion of childhood memories, those legs, served in some sort of white wine sauce were, as I recall, huge and meaty, with just a single joint being some 4 inches long. Since then, the only frog’s legs I have been ever able to acquire have been tiny in comparison and, as such, a little limited in their versatility. Generally, it has been my experience that the smaller varieties are best suited to the sorts of preparations one might use for chicken wings. Today, I have chosen to grill some on my barbecue in the sort of chili-cumin seasoning very popular in Western Chinese cuisine…  Continue reading “Grilled Frog Legs”

Posted in Recipes

Mint-Grilled Lamb

Mint Grilled Lamb 01

Mint and Lamb are natural together and, aside from serving my home-made Mint Sauce as an accompaniment to a roasted leg of lamb, I also use it as a marinade and baste for other cuts. Today, the ribs from a ‘Frenched’ rack are going to be grilled on the barbecue after marinating with mint sauce and other flavorings. You can do the same using a commercial mint sauce, if you like, or even a commercial Mint Jelly thinned with a little vinegar, but you should follow my first link above as making it yourself is REALLY easy…  Continue reading “Mint-Grilled Lamb”

Posted in Recipes

Sesame Miso Beef Ribs

Sesame Miso RIbs 01

I really love the Korean-style ‘Flanken-cut’ beef-ribs, especially for grilling. Usually, they are cut quite thinly (at least by my butcher) but lately, I have been buying some that are a good inch or so thick. For today’s post, I marinated some using a little Miso. This is a popular Japanese grilling technique that works especially well for fish but is also terrific with beef or pork. In this case, I have also included a good shot of sesame oil in the blend for a bit of a Korean touch as well…  Continue reading “Sesame Miso Beef Ribs”

Posted in Recipes

Grilled Tilapia

Grilled Tilapia 01

Until recently, my only experience with Tilapia was as small, otherwise unidentifiable, fillets or chinks served to me in restaurants; I had never seen, much less cooked, the whole article and, when I saw some in my local store freezer I couldn’t resist.

I actually purchased the one you see above about a year ago. I originally planned to steam it, as I recall but, as sometimes happens, it was put into the freezer and then forgotten. Luckily, when it came to light during a periodic culinary ‘spring cleaning’, it seemed to have survived quite well without any signs of ‘freezer-burn’ or other decrepitude. Still, it needed to be used fairly soon and, as I was alone for the week, and had lovely weather, I decided to see how it might do on the barbecue grill…  Continue reading “Grilled Tilapia”

Posted in Recipes, Technique

Roasting Red Peppers…

Roasting Red Peppers 01

Roasted Red Peppers that have been marinated in olive oil make a lovely Italian Antipasto style Appetizer but they are great to have on hand for a variety of other uses. They can be added to a whole variety of more complex hot and cold dishes, are fantastic when pureed for sauces and condiments, make great garnishes when sliced or dices attractively, and, on a more pedestrian level, go great on sandwiches and wraps. You can buy some fairly decent pre-made varieties in jars, or occasionally in bulk from the deli section of the supermarket, but they are easy enough to prepare at home and the results are far better… Continue reading “Roasting Red Peppers…”

Posted in Experiments, Recipes

Butterflied Grilled Chicken

Butterflied Grilled Chicken 01

You can certainly barbecue a whole chicken in its original shape (either with or without a spit), but butterflying it and opening it up so that it lays flat on a grill allows not only for a faster barbecuing time, but ensures more even cooking too. We will take a look at this technique in today’s post and, if you have never tried butterflying a chicken before, don’t worry… it’s really very simple…  Continue reading “Butterflied Grilled Chicken”

Posted in Experiments, Recipes

Spicy Grilled Corn on the Cob

Spicy Grilled Corn on the Cob 01

Many years ago, I came across a recipe for grilled corn on the cob and it was something of a revelation to me as I had never really considered any other ways of cooking cobs other than by the traditional method of boiling it. There are plenty of ways of cooking corn on the grill, of course, and the preparation featured in today’s post, with its roots in the cuisines of South-east Asia,  reproduces the first recipe I came across as best as I can remember it…  Continue reading “Spicy Grilled Corn on the Cob”

Posted in Experiments, Recipes

Barbecued Ginger-Pineapple Back Ribs

Barbecued Ginger-Pineapple Ribs 01

One of our local stores had some lovely racks of back ribs for sale and I grabbed three packages; one for immediate use, and two more for the freezer. Not long ago, I did a post featuring my Grilled-Poached Ribs experiment wherein I slow-poached a rack of ribs in my Firepot Stock before finishing them quickly on the barbecue at high-heat. That time, I used side- ribs but for this dish I am using the much more tender back-ribs and will employ a slightly more mainstream method of slow grilling over indirect heat using wood-chips for a nice smoky flavor, and then finally caramelizing over direct flame to finish… Continue reading “Barbecued Ginger-Pineapple Back Ribs”