Season Five
MICHAEL’S BIRTHDAY BASH episode#: 5083
Smoked Ribs with an Espresso BBQ Sauce
Grilled Summer Squash
Caribbean Style Chicken with a Peanut Brown Sugar Spiced Rub
Scallop and Grilled Shrimp Ravioli Kabobs
6 cups of mesquite wood chips(1.5litre)
Prepare ribs by removing the membrane from the back of the ribs using a set of pliers dedicated to the kitchen.
Mix chili powder, paprika, cumin, chilis, salt and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in resealable plastic bag and into the refrigerator overnight.
Next day remove the ribs from the refrigerator.
Prepare 2 smoke pouches. Place 4(1 litre) cups of mesquite wood chips into a bowl of cold water to soak for 1 hour and reserve 2 cups(500ml) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second pouch.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the beef ribs on the side of the BBQ without direct heat. Smoke the beef ribs over indirect heat for 3 hours, or until tender. Brush the ribs half way through cooking with BBQ sauce. Change smoke pouch when smoke dissipates.
In a sauce pan over medium heat, heat the olive oil and garlic. Add onion and sauté until tender. Next add the barbecue sauce, brown sugar, apple cider vinegar, Dijon, hot sauce, and espresso powder. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes.
Brush ribs with some barbecue sauce.
Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
Serves 6
Grilled Summer Squash
Dressing: sMix vinegar, garlic and oil together and use mixture to paint squash. |
 |
1 green and 1 yellow zucchini
1 cup cream cheese(250ml)
3 tablespoons pine nuts(45ml)
Juice of one lemon plus zest
2 tablespoons fresh chives(30ml)
2 tablespoons fresh basil(30ml)
¼ cup sun dried tomatoes(60ml)
salt and pepper to taste
Slice the zucchini down the middle and using a spoon, scoop out the centers making sure not to puncture through the bottom & leaving a ½” boarder of flesh. In a bowl mix together some cream cheese, pine nuts, lemon juice and lemon zest. Chop some chives and fresh basil and add sun dried tomatoes. Season with salt and pepper and mix together to blend. Stuff mixture into zucchini halves. Pre heat BBQ to medium heat. Oil grill. Place on preheated well oiled grill for approximately 6 minutes or until filling is warm and zucchinis are soft and juicy.
Yields 4 halves
Caribbean Style Chicken with a Peanut Brown Sugar Spiced Rub
| Spice Rub: ½ cup finely ground roasted peanuts(125ml) ¼ cup packed light brown sugar(60ml) 1 tablespoon kosher salt(15ml) 2 ¼ teaspoons cayenne(10.1ml) 1 teaspoon ground bay leaf crumbled ½ teaspoon plus a pinch ground cloves(2.5ml) ½ teaspoon plus a pinch ground nutmeg(2.5ml) ½ teaspoon ground cinnamon(2.5ml) 1 teaspoon dried chilies(5ml) salt and pepper to taste |
 |
10 chicken thighs, skins on bone in
1 12 ounce bottle dark beer
To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, cinnamon and chilies in a bowl. With a small, sharp knife, score each thigh twice on each side, ½-inch deep. Place the chicken in a large bowl. Add the spice rub and toss to coat evenly.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 250ºF/ºC. Place a drip pan over heat source and pour in the beer. Place the chicken thighs on the side of the BBQ without direct heat. Grill the chicken thighs over indirect heat for 40 to 50 minutes or until juices run clear and skin is crispy.
Remove from the grill, plate and serve.
Yields 5 servings. Of 2 thighs each
Scallop and Grilled Shrimp Ravioli Kabobs
| 3 tablespoons olive oil(45ml) 10 large scallops debarred 12 shrimp21/25peeled and devained 1 red onion sliced into even wedges 15 button mushrooms cleaned 2 lemons ¼ cup mixed fresh herbs (basil, thyme, oregano) (60ml) salt and pepper to taste 1 pound of pasta – blanched spinach ravioli 10 sheets of Prosciutto sliced 1/16” Wooden skewers soaked in water for at least 1 hour |
 |
Prepare the grill for direct grilling. Preheat barbecue to high heat. Skewer shrimp (2 per) Drizzle with olive oil and salt and pepper and place them to a well oiled grill. Cook for 1.5 minutes per side or until bright pink. When you flip, sprinkle with lemon juice and herbs.
Skewer scallops (2 per) season with salt and pepper and drizzle with olive oil. Add to well oiled grill and cook for 1 minute per side.
Skewer mushrooms and onions alternating between the two until you have 3 mushrooms and finish with one piece of onion. Season with salt and pepper and drizzle with olive oil. This will make 5 skewers. Place them on well oiled grill for 2-3 minutes per side, or until slightly caramelized and soft.
Wrap pasta in ½ sheet thin Prosciutto ham. Season with salt and pepper and drizzle with olive oil. Skewer and grill on a well oiled grill for one minute per side or until crispy and golden brown.
Serves 6
ROBERT RAINFORD
RECIPES
SPONSORS
CONTACT
LICENSE TO GRILL is produced KNIGHT ENTERPRISES, based in Ottawa, ON. It is one of the fastest growing independent television production companies in Canada.
Knight Enterprises
307-99 Fifth Ave.
Ottawa, Ontario
K1S 5P5
Ph:(613)730-1728
Fax:(613)730-0182
E-mail: info@knight-tv.com
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.