BRICK BREAKING BASH episode#: 5096

Grilled Five Spice Quail
Grilled Beet and Blue Cheese and Bacon Salad
Hickory Smoked Veal and Spinach Stuffed Beef Butt Roast
Grilled Mushroom Melange

Brick Grilled Five Spice Quail

5 spatchcocked quail – backbone & bones removed 2 teaspoons of coarse salt(10ml) 2 teaspoons of Chinese five spice powder(10ml) 2 teaspoons of brown sugar(10ml) 1 tablespoon slices of fresh ginger, minced(15ml) 1∕2 teaspoon of black pepper(2.5ml) 2 cloves of fresh garlic, minced 2 scallions, white part minced 1 teaspoon of sesame oil(5ml) Salt and pepper to taste 10 wooden skewers soaked in cold water for 1 hour

Brush the sesame oil over the birds. Combine the salt, five spice, sugar, ginger, garlic and white onion and pepper in a bowl and rub all over the quails (under skin also). Put into a bag and place in the refrigerator for 3-6 hours.

Remove the quail from the refrigerator. Lay the quail flat on the cutting board and using soaked wooden skewers place three skewers in each bird on an angle so that they come together on one side in a triangle. The first skewer goes from wing to wing, the second through the middle, and the third from thigh to thigh. Wrap the ends where they come together with foil. Season the quail with salt and pepper.

Prepare the barbecue for direct grilling. Preheat the grill to medium heat. Oil the grill and cook the birds for 4-5 minutes per side using the skewers to help rotate and flip the meat as necessary. Flip birds when skin is crispy & golden brown. Remove.

Quail is a game bird. It is recommended, and safe, to serve this low fat bird medium rare.

Yields: 5 servings

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Grilled Beet and Blue Cheese and Bacon Salad

2 large red beets 2 cups watercress cleaned(500ml) ½ cup of blue cheese, crumbled(125ml) ¼ cup chopped roasted walnuts(60ml) 4 strips cooked bacon 1 tablespoons of olive oil(15ml) 1 tablespoon of chopped chives(15ml) 1 tablespoon of chopped tarragon(15ml) 1 tablespoon of chopped dill(15ml) 1 tablespoon of balsamic vinegar(15ml) salt and pepper 2 table spoons good quality olive oil (30ml)

Place beets in a pot of cool water over medium high heat. Bring to a boil. Reduce heat to low and allow to simmer until beets are ¾ way cooked. Parboil beets until tender but still firm in the centre, approximately 15 minutes. Peel beets & slice into ¼” rounds. Drizzle with 1 tablespoon olive oil and season with salt and pepper.

Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil grill and place beets on the grill for 1-2 minutes per side. Remove.

Assemble salad. Toss beets with herbs. Place on platter top with watercress. Top with cheese, nuts, bacon, then drizzle with balsamic vinegar, olive oil. Season with salt and pepper.

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Hickory Smoked Veal and Spinach Stuffed Beef Butt Roast

1 pound ground veal( 454g) 5 strips double smoked bacon 1 medium onion fine dice 2 cloves of garlic fine dice 2 tablespoons fresh chopped basil(30ml) 2 tablespoons olive oil(30ml) 1 tablespoon Dijon mustard(15ml) 2 teaspoons chili powder(10ml) Salt and Pepper 4 cups spinach, blanched and refreshed(1 litre) 8 slices of Beef Butt Roast, sliced into 1/16“ slices approx 3” x 4” (ask your butcher) 2 lemons 3 cups hickory wood chips(350ml)

Prepare smoke pouch. Place 2 cups (500ml) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 1 cup (250ml) dry wood chips.

In a sauté pan set over medium heat cook bacon until crisp. Remove bacon & drain on paper towels. Drain off bacon fat leaving 1 tablespoon in the pan. Over medium heat sauté onions, garlic & chilli powder until soft. Remove, allow to cool , then place in a bowl. Add bacon, Dijon, veal, and basil. Mix to combine and season with salt & pepper.

Cut Beef Butt Roast into ½ inch thick slices. Season with salt and pepper. Cover with spinach and drizzle with lemon juice. Place cooled veal mixture over the spinach and roll into individual beef cigars and place on a tray. Use a toothpick to secure if necessary. Drizzle outside with oil and season with salt and pepper.

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 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.

Prepare barbecue for direct grilling to sear the beef. Preheat the grill to medium-high heat. Oil the grill and place the beef on turning onto all sides to achieve nice char marks, about 1 minute per side.

Switch the BBQ to indirect grilling by switching one side off and reducing the heat on the other side to 220ºF/110ºC. Place the smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the beef on the side of the BBQ without direct heat. Smoke the beef over indirect heat for 45.

Remove and let rest for 5 minutes before serving.

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Grilled Mushroom Melange

1 pound of mixed mushrooms (including shiitakes, morels, oyster mushrooms, hedgehog mushrooms, etc.)(454g) 3 tablespoons of olive oil (45ml) 2 cloves of minced garlic 2 plum tomatoes, seeded and diced 1 medium onion, quartered into 8 leaving root intact 2 jalapeno peppers, halved, seeded and grilled 2 tablespoons of chopped fresh cilantro(30ml) 2 tablespoons of lemon juice(30ml) 2 tablespoons fresh basil, chopped(30ml) salt and pepper to taste

Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil grill.

Prepare onions by quartering them – leaving the root intact. Drizzle them with olive oil.

Cut jalapeno peppers in half and remove seeds. Drizzle with oil and season with salt and pepper.

Place onions on preheated grill. Allow to cook for approximately 3 minutes per side, or until lightly charred and slightly soft. Remove.

Place peppers on grill and cook for 2 minutes skin side down. Remove.

Prep mushrooms by cleaning and removing stems. Drizzle with olive oil, salt, pepper, chopped garlic and fresh basil.

Preheat grill basket for 10 minutes over high heat. Place mushrooms in basket and cook for approximately 6 minutes. Turn every minute.

Remove all vegetables. Chop jalapeño into small dice, remove root from onions, place both in a bowl with mushrooms. Add cilantro, chopped tomatoes and splash of lemon juice. Serve hot.

Yields: 6 servings as a side

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