OFF TO THE ACADEMY CELEBRATION episode#: 5095

Grilled Stuffed Onions
Rotisserie Chicken and Baby Roasted Potatoes
Baby Roasted Potatoes
Smoked Veal Chops
Broccoli Salad

Grilled Stuffed Onions

6 Spanish onions medium size peeled 2 spicy Italian sausages 3 tomatoes, chopped and seeds removed ¼ cup black olives, pitted and halved (60ml) 2 tablespoons chopped basil (30ml) 1 tablespoon chopped oregano (15ml) 1 cup chopped artichokes (250ml) ½ medium onion cut into ¼” rounds salt & pepper to taste 1 white onion cut into ½”wide rings 8 pieces of bacon 3 cups of apple wood chips

For Grilled Onions: prepare the barbecue for direct grilling. Preheat the grill to medium high heat. Oil the grill and place the onion slices over the heat source. Grill the onions for 2 minutes per side or until nice grill marks are achieved. Remove from grill and place on baking sheet to allow to cool. Once cool chop into a fine dice.

In a skillet over medium heat cook 8 pieces of bacon until crispy. Remove from skillet and place on paper towel to drain the bacon fat. Allow bacon to cool.

Squeeze the sausage meat out of the casings and place into a bowl. Add tomatoes, grilled onions, olives, basil, oregano, artichokes, salt and pepper to taste. Mix together. Crumble in some cooked bacon and mix again.

Core the onions leaving about ¼” border and place them on to a baking sheet . Pour the sausage-tomato mixture into the onions. Place into the refrigerator to set.

Place 2 cups(500ml)of apple wood chips into a bowl of cold water to soak for 1 hour and reserve 1 cup(500ml) of dry wood chips.

Remove the stuffed onions from the refrigerator. Set on a perforated BBQ tray.

Prepare a 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. 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.

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 stuffed onions on the side of the BBQ without direct heat. Smoke the onions over indirect heat for 45 minutes to an hour or until tender and filling is cooked through.

Remove from grill and serve with sour cream if desired.

Yield: 6 servings

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Rotisserie Chicken and Baby Roasted Potatoes

2 whole chickens about 5 pounds each (2.2 kg each) 1 tablespoon paprika (15ml) 2 teaspoons garlic powder (10ml) 2 teaspoons onion powder (10ml) 2 teaspoons ground black pepper (10ml) 2 teaspoons dry mustard (10ml) 1 teaspoon thyme (5ml) 1 teaspoon cayenne pepper (5ml) 1 teaspoon chili flakes (5ml) 2 tablespoons brown sugar (30ml) 1 tablespoon kosher salt (15ml) 2 whole bulbs of garlic, cut the tops off 2 whole lemon, cut into quarters 4 sprigs fresh thyme 6 slices 1/8” thick fresh ginger 2 cups white wine(500ml) 3 sprigs rosemary

Wash and pat dry the chickens.

In a bowl add paprika, garlic powder, onion powder, cayenne, dry mustard, thyme, brown sugar and salt and pepper. Mix together. Coat the chickens with the rub mixture and then place them onto a tray, cover with plastic wrap and place into the refrigerator for 3 hours.

Remove the chicken from the refrigerator. Place the whole bulb of garlic and the lemon quartered into the cavity of each chicken. Add the fresh thyme and ginger as well. Truss the chickens using butcher twine. Next mount the birds onto a rotisserie spit following manufacturers directions.

Prepare the barbecue for indirect grilling. Preheat the grill to 220F/110C. Turn the left burner off and place a drip pan to catch the drippings while the chickens rotate. Add white wine and a few rosemary sprigs to the drip pan

Place the spit with the chickens onto the barbecue and using indirect heat slow grilling them for 2 to 2.5 hours or until juices run clear or temperature on thermometer in the thickest part (leg or breast) reaches 165F.

Remove the chickens from the grill and while placing them onto a baking sheet, remove the spit. Tent the chickens with foil for 10 minutes to allow the juices to infuse into the meat. Ready to carve and serve.

Yields: 6-8 servings

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Baby Roasted Potatoes

15 baby potatoes, cut in half 2 tablespoons olive oil (30ml) 2 tablespoons chopped fresh basil(30ml) salt and pepper to taste Place the potatoes in a pot of water over medium heat. Cook the potatoes until they are partially cooked for approximately 10 minutes. Remove the potatoes from the water and drain in a colander. Prepare the barbecue for direct grilling. Preheat grill to medium-low heat.

Toss partially cooked potatoes with oil, herbs, salt and pepper. Place the potatoes flesh side down on the grill and cook for 6 – 8 minutes or until crispy and brown. Remove.

Yields: 6 Servings

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Smoked Veal Chops

1 1lbs veal loin roast (2.2 kg) ¼ cup olive oil (60ml) Zest of 3 oranges Zest of 2 limes 1 tablespoon chopped fresh ginger (15ml) 2 teaspoons chopped chilis, thai seeds removed, chopped fine (10ml) 1 teaspoon cinnamon (5ml) ½ teaspoon nutmeg (2.5ml) Salt and pepper to taste

9 cups of apple wood

Place the veal into a large resealable plastic bag. Pour in oil, orange zest, lime zest, cinnamon, nutmeg, ginger and season with pepper. Close the bag and place into the refrigerator for 4 hours.

Place 6 cups of apple wood chips into a bowl of cold water to soak for 1 hour and reserve 3 cups of dry wood chips.

Remove veal from the refrigerator.

Prepare 3 smoke pouches. 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 the other two smoke pouches.

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 veal roast on the side of the BBQ without direct heat. Smoke the veal over indirect heat for 2.5 to 3 hours or until the meat thermometer reaches 160F. Replace the smoke pouch every hour through the grilling time.

Remove the veal and tent with foil for 10 minutes to allow the juices to infuse into the meat. Slice & serve.

Yields: 6-8 servings

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Broccoli Salad

1 head of garlic olive oil drizzle sprig of fresh thyme pepper 1 vidalia onion cut ½” thick 2 cups broccoli florets(500ml) 8 slices of cooked bacon 1 tablespoon olive oil(15ml) 1 tablespoon chopped ginger(15ml) Zest and juice of 2 oranges Juice of 1lemon 2 tablespoons peanut oil(30ml) 2 tablespoons fresh Thai basil(30ml) 1 tablespoon white sugar(15ml) 1 small Thai chili chopped fine Preheat the grill to low heat

Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil. Place over low heat or preheated bbq. Cook for approximately 15 minutes or until tender. Remove.

Preheat the grill for medium high heat

Drizzle onions with oil and season with salt and pepper. Oil the grill and place the onion rings over the heat source. Grill the onions for 2 minutes per side, or until nice grill marks are achieved. Remove from grill and place on baking sheet to allow to cool.

In a skillet over medium heat add bacon to cook until crispy. Drain on paper towels.
Cut the broccoli into bite size pieces and place them into boiling water for 1-2 minutes remove and refresh in ice water. This will stop the cooking process, and keep the broccoli bright green.

Once the onions and bacon are cool, chop the onions, add broccoli, roasted garlic and crumbled bacon into the bowl. Toss together to blend.

In another bowl, add the ginger, orange zest, orange juice, lemon juice, sugar, oil, fresh herbs, and chilis. Whisk together and then add mixture to other bowl and mix again. Cover with plastic wrap and then place the salad into the refrigerator to chill.

Remove broccoli salad from refrigerator and serve.

Yield: Serves 4

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