Season Two
AIRBAND CONCERT PRE-PARTY- episode #: 2030
Proscuitto Wrapped Veal
Blackberry Smoked Pepper Pork Loin
Smoked Peppers
Asparagus Rafts
Grilled Sweet Onions
Scallops with Parmesan Crust
Drip Pan Ingredients
2 cups of white wine (475ml)
3 sprigs of rosemary
Combine marinade ingredients in blender, pour in oil as blending and puree until smooth. In a large sealable bag, add marinade and veal. Refrigerate 12-24 hours.
Remove veal from marinade, lay flat and pat dry. Place the veal on a large piece of plastic wrap, cover with another piece of plastic wrap. Lightly tenderize the veal. On a large piece of plastic wrap place slices of proscuitto. Place the unwrapped piece of veal in centre of proscuitto, drizzle with oil and season with pepper. While lifting the plastic wrap gently, encase the veal. Wrap again tightly with more plastic and let it set up in the fridge for 15 minutes.
Bring veal to room temperature before grilling. Remove the plastic wrap.
Place a drip pan under the grill rack and add rosemary and white wine. Prepare grill for indirect heat by heating only one side of the grill to high and close lid.
Preheat grill to 350ºF/175ºC.
Place veal on the grill side with no direct heat and grill for one hour, until the internal temperature reads 150ºF on a meat thermometer. Remove from grill and cover with foil. Let rest for 15 minutes before slicing.
Yield: 8 servings
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Remove seeds from chilies and blend in food processor with blackberry syrup and rice wine vinegar. Blend until smooth. Place pork and marinade in a sealable bag and marinate in refrigerator for 12-24 hours.
Remove pork from marinade and let it come to room temperature before grilling.
Place half the wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 30 minutes. Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side.
Build smoke pouch, if using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Use the same process to make a second pouch with the remaining wood chips. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
Once smoke starts to billow out lower temperature to 200ºC/100ºF. Season pork lightly with salt, add pork to grill and close lid. Continue to smoke for approximately 3 hours, changing the smoke pack half way through. Cook pork until internal temperatures reach 160ºF. Remove from grill and cover with foil.
Let pork rest for 15 minutes before serving.
Yield: 8 servings
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SMOKED PEPPERS
2 sweet red bell peppers
3 scotch bonnets
2 tablespoons of olive oil (30ml)
4 cups of dry mesquite wood chips
Place half the wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 30 minutes. Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side.
Massage oil into peppers, coating the skin.
Build smoke pouch, if using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Use the same process to make a second pouch with the remaining wood chips. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
Once smoke starts to billow out lower temperature to 200ºF/100ºC. Place peppers on grill and smoke for 2 hours. Replace the smoke pouch after one hour of smoking.
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Add asparagus to grill and cook for about 2 minutes per side.
Yield: 8 servings
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GRILLED SWEET ONIONS
Marinade
½ cup of olive oil (125ml)
2 tablespoons of apple cider vinegar (30ml)
1 tablespoon of sweet mustard (15ml)
2 tablespoons of honey (30ml)
Salt and pepper to taste
15 baby onions, peeled and stem intact
5 wooden skewers
Soak wooden skewers in cool water for one hour.
Combine all marinade ingredients and pour into a sealable baggie. Add onions to baggie and marinate for 30 minutes at room temperature.
Drain marinade and thread 3 onions per wooden skewers.
Preheat grill to 450ºF.
Place onions on grill and turn every minute to prevent them from burning and to ensure even cooking. Cook for 5-7 minutes.
Yield: 5 servings
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In a sealable bag, add all coating ingredients and shake well. Brush the scallops with melted butter and toss into baggie. Marinate in fridge for 30 minutes.
Soak wooden skewers in cool water for one hour.
Preheat grill to 400ºF.
Skewer scallops through center of meat.
With a well oiled cloth, wipe grill down to ensure that scallops don't stick. Place scallops onto grill and cook for 2-4 minutes per side.
Yield: 8 servings
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ROB RAINFORD
RECIPES
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CONTACT
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LICENCE TO GRILL MUSIC CD
Once again, we brought the musicians back into the studio to record full versions of the music from the series. Cool tunes perfect for hot summer nights in the backyard.