SUMMERTIME JAZZ BBQ episode#: 5097

Grilled Brie with Port Soaked Cranberries
Grilled Stuffed Chicken Breasts
Rotisserie Baby Back Pork Ribs with Balsamic Onion Marmalade
Onion Balsamic Marmalade:
Roasted Stuffed Pears

Grilled Brie with Port Soaked Cranberries

¼ cup sun dried cranberries chopped roughly (60ml) ¼ cup ruby red port (60ml) 4 x 3.5 oz rounds of Brie cheese (4x100g) ¼ cup melted butter (60ml) ½ cup toasted pecans chopped roughly (125ml) ½ package phylio pastry defrosted parchment paper Damp kitchen towel

Cut a 1 inch (2.5cm) circle off the top off of the Brie round leaving a border. Scoop out the soft cheese inside. Be careful not to puncture the base or sides.

Presoak cranberries in some port and then place into the middle of the Brie round. Replace scooped cheese and top with some toasted nuts.

Lay one sheet of the phylio pastry down. Cover the unused phylio with the damp kitchen towel. Note: phylio pastry dries out quickly so always keep the phylio you are not working with covered and always be sure to work quickly with it.

Using a pastry brush, brush the sheet of pastry with melted butter. Evenly to coat the entire surface. Repeat with another piece of phylio until you have 3 layers of buttered dough. Cut the pastry lengthwise in half. Place a Brie round in the center of the dough and fold over all the pastry on to the cheese. You should have a package that still has its original round shape but evenly coated with pastry. Brush the top with butter and place on a baking sheet lined with parchment. Repeat the process until all 4 rounds of cheese are wrapped.

Place the cheese rounds into the refrigerator to set up for approximately 20 minutes.
Preheat bbq to 350ºF/176ºC leaving half of the grill off to prepare for indirect cooking.
Once bbq is preheated place the tray of Brie rounds on the side that is off. Close the lid and allow the pastry to cook until golden brown and crispy. This should take approximately 30 minutes. Remove from heat and serve while still hot with toasted nut bread.

Makes 4 rounds of cheese

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Grilled Stuffed Chicken Breasts

4 large, whole, boneless, skin on chicken breasts (each 10oz) (each 280g) ¼ cup chopped fresh basil (60ml) ¼ cup chopped fresh oregano (60ml) 1 cup goat cheese crumbled (250ml) 1 teaspoon chopped lemon zest (5ml) 1 tablespoon pure maple syrup (15ml) 2 tablespoons toasted pine nuts (30ml) 1 whole head roasted garlic (see note) Coarse salt and pepper to taste 3 teaspoons olive oil (15ml) Roasted garlic 1 head of garlic 1 sprig of fresh thyme ½ tsp cracked black pepper (2.5ml) 1 teaspoon olive oil (5ml)

Preheat bbq for 300ºF/150ºC keeping one side off to prepare for indirect cooking.
Cut the top of a head of garlic. Poke holes on the exposed flesh of the garlic using the tines of a fork. Place the garlic onto a sheet of foil, drizzle with oil and cracked pepper and top with a sprig of thyme. Fold in sides of the foil and make a package ready for the grill.

Place the garlic on the side of the grill with no heat under it. Close lid and allow to cook for 30 minutes or until soft. Remove from grill allow to cool.

In a bowl add crumbled goat cheese, basil, smashed roasted garlic, oregano, zest, syrup, pine nuts and pepper. Mix together until evenly combined.

Wash and pat the chicken breasts dry and then cut a pocket lengthwise in each. Stuff the mixture into the pocket. Not too much. Secure the opening with toothpicks. Coat the chicken with oil.

Preheat bbq to medium low.
Oil the grill well. Place chicken skin side down and allow to cook for approximately 7 minutes or until the skin is golden brown and crispy. Flip chicken and continue to cook the other side for 7 minutes. Remove from grill. Cover with foil and allow to rest for 5 minutes.

Serve with onion marmalade
Serves 4

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Rotisserie Baby Back Pork Ribs with Balsamic Onion Marmalade

2 whole racks of baby back ribs Basting sauce: 2 tablespoons honey (30ml) ¼ cup of butter 2 tablespoons fresh squeezed lemon juice with zest finely chopped (30ml) 1 tablespoon chopped basil (15ml) ½ tablespoon fresh chopped thyme (7.5ml) 1 tablespoon fresh chopped rosemary (15ml) 1 tablespoon fresh chopped oregano (15ml) 2 teaspoons ground fennel seed (10ml) 2 teaspoons cracked black pepper (10ml)

Remove the membrane from the back of the ribs. Cut the rack into 3 or 4 rib sections. Next, thread the rib sections on to a spit. Note for each piece weave twice. Ensure the ribs are evenly distributed on the spit to allow for even rotating.

In a pot combine the basting ingredients. Set the pot over low heat and heat until all the butter has melted. Remove from heat.

Prepare the barbecue for direct grilling. Preheat the grill to medium low heat. Place a drip pan in the center of the grill. Add the spit to the rotisserie and close the lid to cook at 400F/200C for about an hour and a half or until ribs are tender and cooked threw. Baste the ribs frequently.

Remove spit from the grill and slide the ribs onto a baking sheet. Tent with foil and let them rest for approximately 10 minutes.

Serves 4-6

Onion Balsamic Marmalade:

1.5 tablespoons unsalted butter (22.5ml) 2 cups Spanish onion chopped into medium dice (500 ml) 2 tablespoons sugar (30ml) ½ cup balsamic vinegar (125ml) ¼ cup dry red wine (60ml) ¼ cup fresh cranberries (60ml) 2 sprigs fresh oregano Salt and cracked pepper to taste

Heat the butter in a medium heavy sauce pan over moderate heat until hot. Add the onion, cook stirring, 5 minutes. Sprinkle with 1 tablespoon of the sugar, and continue to cook until very soft and browned, about 8-10 minutes more. Add the vinegar, wine, cranberries and oregano sprig. Reduce heat and simmer until almost all the liquid has evaporated and onion mixture is glistening and syrupy. (approx. 5 more minutes)
Remove from heat.
Stir in some pepper and salt to taste. Taste. If you would like the mixture with more sweetness stir in more sugar.

Makes 1 cup of marmalade

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Roasted Stuffed Pears

6 firm fleshed Bartlett pears 5 tablespoons softened unsalted butter (75ml) 5 tablespoons gingersnap cookies crumbled (75ml) 2 tablespoons brown sugar (30ml) 2 teaspoons chopped lemon zest (10ml) ½ teaspoon cinnamon (2.5ml) ¼ teaspoon nutmeg (1ml) ½ teaspoon ground cloves (2.5ml) 1 tablespoon orange liqueur (15ml) 1 vanilla bean scrapped vanilla extract 1 lemon cut into wedges 3 cups apple wood smoking chips (750ml)

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

In a bowl combine room temperature butter and crumble in graham crackers. Add brown sugar, lemon zest, cinnamon, nutmeg, cloves, orange liqueur, scraped vanilla seeds and mix.

Slice a bit off of the bottom of the pears so that the pears stand up on a plate. Remove the tops and then core the pear using a melon baller.

Rub the pears with lemon wedges to stop discoloring. Stuff the pears with the mixture then put the tops back on.

Butter a bbq perforated baking sheet and add the pears.

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 the smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the pears on the grill side which has no heat. Smoke the pears over indirect heat for approximately 30 minutes.

Remove from heat serve with whipping cream

Whipping Cream:
1 cup 35% cream (250ml)
splash of Orange liqueur
½ vanilla bean scraped
1 tablespoon icing sugar (15ml)

Place a stainless steel large bowl in the freezer, allow to chill for 15 – 20 minutes.
Take the cream out of the refrigerator and the bowl out of the freezer.

Serves 6 for dessert

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