Season Five
JUST ANOTHER POOL PARTY episode#: 5093
Garlic, Thyme & Rosemary Smoked Pork Loin
Caribbean Smoked Pork Loin
Rum & Mint Grilled Chicken Wings
Grilled Seafood Paella
Smoked Salmon & Crab Rolls
Garlic, Thyme & Rosemary Smoked Pork Loin
| 1 2-to-3 pound boneless pork top loin roast (single loin) (2.2 kg) 2 tablespoons snipped fresh rosemary (30ml) 1 tablespoon olive oil (15ml) 2 teaspoons minced garlic (10ml) 2 teaspoons ground black pepper (10ml) 2 teaspoons oregano (10ml) 4 sprigs fresh rosemary 2 lemon zested chopped fine 4 sprigs fresh thyme 6 cups cherry wood chips |
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For rub, strip thyme, rosemary and oregano from stems and rough chop, into a bowl. Dice garlic and add to bowl. Add pepper, lemon zest and oil.
Season the loin all over with the rub. Coat completely and place the seasoned pork loin into a sealable plastic bag and then into the refrigerator over night.
The next day place 4 cups (1 litre) of cherry wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups of dry cherry wood chips.
Prepare smoke pouch. 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 along with a bunch of thyme and rosemary sprigs. 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 smoke 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, season pork with salt and then place the pork loin on the side of the BBQ without direct heat. Remove pork and season with salt & pepper. Smoke the pork loin over indirect heat for 2-3 hours. Change the smoke pouch halfway through.
Remove from grill and let the meat sit at room temperature for 20 minutes under some foil before slicing and serving.
Yields: 4 servings
Caribbean Smoked Pork Loin
| 1 tablespoon firmly packed light brown sugar (15ml) 2 teaspoon garlic powder (10ml) 1 tablespoon pepper (15ml) 2 teaspoons ground ginger (10ml) 1 teaspoon cayenne pepper (5ml) ½ teaspoon ground allspice (2.5ml) ½ teaspoon ground cloves (2.5ml) ¼ teaspoon ground nutmeg (1ml) ¼ teaspoon cinnamon (1ml) 2 teaspoons orange zest (10ml) 6 cups of cherry wood chips (1.5 litres) 1 cup dark sweet rum (250ml) 2 teaspoons orange peel (10ml) 1 cup water (250ml) 1 tablespoon of kosher salt (15ml) 1 5-to-6 pound boneless pork loin, trimmed of excess fat Salt & pepper to taste |
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For rub, in a bowl combine the brown sugar, garlic powder, ground ginger, pepper, cayenne, allspice, cloves, nutmeg, cinnamon, orange zest.
Score the fat cap of the pork loin creating a diamond pattern. Season the loin all over with the rub, rubbing the mixture into the scored surface. Place the seasoned pork loin into a sealable plastic bag and then place in the refrigerator over night.
Prepare smoke pouch. Place 2(500ml) cups of cherry wood chips into a bowl of cold water to soak for 1 hour.
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. Add rum and orange peel to wood chips. Place 1 cup (250ml) of dry wood chips on top and 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 a second pouch.
Remove pork loin from refrigerator and season well with kosher salt.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source on the left side of the BBQ and a drip pan on the right side. Close the lid and wait for smoke. Once BBQ is smoking, place the pork loin on the side of the BBQ without direct heat.
Smoke the pork loin over indirect heat for 2.5-3 hours. Change the smoke pouch halfway through.
Remove from grill and let the meat sit at room temperature for 20 minutes under some foil before slicing and serving.
Rum & Mint Grilled Chicken Wings
| 3 pounds chicken wings (1.5kg) Zest of 2 oranges chopped fine Zest of 2 limes chopped fine ½ cup plus 2 tablespoons rum (155ml) ¼ cup rough chopped fresh mint (60ml) 1 tablespoon vegetable oil (15ml) 1 tablespoon coarse kosher salt (15ml) Splash hot sauce 2 fresh mint sprigs ¼ cup white vinegar(60ml) ¼ cup cider vinegar(60ml) ¼ cup brown sugar(60ml) 1 teaspoon dried hot chili flakes(5ml) splash tobasco or to taste salt and pepper to taste |
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Place the chicken wings into a sealable plastic bag the chicken wings along with the rum, mint, oil, and a splash of hot sauce. Add in orange & lime zest. Seal the bag and toss gently to coat. Place in the refrigerator overnight.
Remove wings from refrigerator. Remove wings from the marinade and pat dry with paper towel. Discard of the used marinade.
Prepare the BBQ for direct grilling. Preheat to a medium grill.
Season chicken with salt and pepper. Oil the grill and add chicken wings for approximately 7 – 9 minutes per side or until golden and crispy. Remove.
Make sauce - In a bowl combine white & cider vinegars, brown sugar, dried hot chili flakes and Tobasco. Mix.
Serve wings with hot vinegar sauce.
Grilled Seafood Paella
| 1 pound large shrimp, shelled and deveined (454g) 1 pound sea bass (454g) Lemon zest of 2 lemons finely chopped ½ cup olive oil (125ml) 2 sprigs fresh thyme 1 tablespoon chopped oregano (15ml) 1 large onion, chopped small dice 1 large yellow pepper, seeded and diced approx 1 inch (2.5cm) 1 large red pepper, seeded and diced approx 1 inch (2.5cm) 6 cloves garlic, minced fine 1 teaspoon garlic salt (5ml) ½ cup diced carrot (125ml) 3 cups medium-grain rice, like Valencia (250ml) 2 cups peeled and chopped fresh tomatoes or 1 tin of tomatoes (16oz)(500ml or 480g) 1 cup white wine (250ml) 2 teaspoon saffron threads (10ml) 3 cups chicken stock (750ml) Salt & pepper to taste 1 dozen mussels, rinsed and beards removed (454g) 1 dozen clams, cleaned (454g) 1 cup baby peas, defrosted (250ml) ½ cup diced pimentos (125ml) 1 cup sliced smoked sausage (250ml) 2 tablespoons chives, cut into 1inch (1.5cm) pieces (30ml) 1 teaspoon Worcestershire sauce(5ml) ½ teaspoon Tabasco sauce(2.5ml) ½ cup chopped fresh Italian parsley leaves for garnish(125ml) |
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In a sealable plastic baggie add the shrimp, sea bass, lemon zest, oil, thyme and oregano. Set aside.
Meanwhile, in a large skillet over medium high heat add olive oil. Add onion, red & yellow peppers, garlic, carrots and sautee to soften not brown. Add rice, tomato and thyme. Stir. Add white wine. Stir and reduce over high heat until wine is almost gone. Add saffron and chicken stock. Season to taste with salt and pepper, reduce the heat to low and simmer this mixture until the liquid is almost all been absorbed - approximately 15 minutes.
Prepare the BBQ for direct grilling. Pre-heat to a medium-high 5-steamboat grill.
Remove sea bass from the baggie and pat dry. Season with salt and pepper and drizzle well with oil. Place on preheated medium high grill and cook for 3 – 4 minutes per side. Remove.
Preheat a grill basket over high heat for 10 minutes. Pour in mussels and clams and season them with course salt and pepper. Cook over high heat until shells open. Discard of any that do not open after 10 minutes over the heat.
Season shrimp with salt and pepper. Oil grill. Place on preheated high heat grill. Grill for 1.5 minutes per side.
Place the cooked rice into large paella bowl adjust seasoning if necessary. Add peas, pimentos, oregano, chives, and Parsley. Chop up and add the sea bass, shrimps and sausage and to rice. Add the clams and mussels. Add Tabasco & Worcestershire sauce to taste.
Serve warm.
Yields: 8 servings
Smoked Salmon & Crab Rolls
| 1 ½ cups fresh crab meat, liquid squeezed out & picked over for shells & cartilage (375ml) ½ cup whipped cream cheese, at room temperature ( 125ml) 2 chives minced Salt to taste Freshly ground white pepper to taste 1 tablespoon cognac (15ml) ½ pound smoked salmon, in 12 thin slices |
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In a glass bowl pour in some cognac, crab meat, cream cheese, chives, salt and pepper and mix.
Place a dollop of crab mix on a slice of salmon. Roll up and set on a baking tray. Cover with plastic wrap and place in refrigerator.
Yields: 12 appetizers
ROBERT RAINFORD
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