Season Five
GOLF CLINIC BBQ episode#: 5098
Prosciutto Wrapped Shrimp
Stuffed Grilled Snapper
Slow Smoked Stuffed Veal Roast
Heirloom Tomato Salad with Fennel
Grilled Cheddar Cornmeal Cakes
Marinated Carrots, Pearl Onions & Radishes
Prosciutto Wrapped Shrimp
24 large shrimp peeled and deveined – 2 pounds of 8/12 shrimp per pound |
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In a medium bowl place shrimp, zest, garlic, dill, and tarragon; toss to coat and add pepper. Cut the Prosciutto slices in half lengthwise. Wrap each shrimp in a half-slice of prosciutto. Brush liberally with the olive oil. Place in the refrigerator for 20 minutes.
Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil grill well. Place shrimp on the grill and cook for approximately 2 - 3 minutes per side. The prosciutto should be golden brown and crispy and shrimp will have lost their opaque color.
Yields 24 pieces.
Stuffed Grilled Snapper
6 – 1-pound red snappers cleaned, scaled and de-boned (6x 454g) Stuffing: |
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Mop (optional):
2 tablespoons melted unsalted butter (30ml)
2 tablespoons olive oil (30ml)
juice of 1 lemon
salt & pepper to taste
Open fish and season with salt and pepper. Drizzle with olive oil and lemon zest. Add herbs evenly to stuff cavity. Secure with toothpicks.
Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil snappers and season skin with salt. Place skin side down on a well oiled grill. Grill for 4 to 5 minutes per side. Flip carefully and grill a further 4 minutes. Remove. Enjoy.
You may brush fish with the Mop once it is removed from grill.
Serves 4
Slow Smoked Stuffed Veal Roast
4-pound loin veal roast (1.8kg) Brine Ingredients: |
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In a medium stock pot combine all ingredients. Place over medium heat and cook until salt is dissolved. Allow to cool. Place veal roast in cooled liquid. Cover and place in the refrigerator overnight.
Prepare 2 smoke pouches. Place 4 cups (1 liter) of apple wood chips into a bowl of cold water to soak for 1 hour and reserve 2 cups (500 ml)of dry wood chips
Stuffing Ingredients:
4 slices double smoked bacon, chopped into bite sized pieces
2 tart apples, such as Granny Smith, peeled and chopped into bite sized pieces
¼ cup minced Spanish onion (60ml)
1 garlic clove, minced
2 links mild Italian sausage
¼ cup dried bread crumbs (60ml)
3 dried apricots chopped fine
2 tablespoons minced fresh parsley (30ml)
2 teaspoons fresh rosemary, chopped fine
Pinch of ground cinnamon
Pinch of ground nutmeg
Pinch of dried thyme
Salt and pepper to taste
1 tablespoon olive oil (15ml)
6 cups apple wood chips
In a sauce pan over medium heat, cook bacon until almost crisp. Drain fat leaving one tablespoon. Add onion and garlic. Sauté for 2 minutes. Add apples and the rest of the ingredients. Cook until apple is softened yet still holds its shape. About 4 minutes. Remove from heat and allow to cool.
Once filling is cool. Remove veal from marinade and pat dry. Using a sharp thin knife make an incision through the roast lengthwise making a pocket to stuff the roast.
Stuff the roast with filling evenly distributed. Season roast with salt, pepper and rub with one tablespoon olive oil.
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 veal roast on the side of the BBQ without direct heat. Smoke the veal roast over indirect heat for 2 hours or until cooked threw.
Remove. Tent with foil.
Serves 8
Heirloom Tomato Salad with Fennel
1 small head fennel, trimmed, sliced thin & soaked in cool water |
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In a small bowl combine olive oil, red wine vinegar, balsamic vinegar, red onion, garlic, thyme, chives, salt and pepper. Whisk to combine. Pour over cut tomatoes. Allow to marinate for 30 minutes.
To a large bowl add sliced fennel, arugula. Add the tomatoes with the vinaigrette. Toss carefully.
Plate and top with cheese.
Serves 4-6
Grilled Cheddar Cornmeal Cakes
1 ¾ cups all-purpose flour (430ml) |
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In a small bowl mix the white vinegar and ice water together. Then in a food processor fitted with a metal blade add the flour, cornmeal, sugar, and baking powder, and salt. Pulse using on and off turns until well combined. Add butter and pulse until small pea sized shapes of butter are achieved. Add corn and chives. Pulse 2 – 3 times. Add vinegar & water. Pulse until soft dough is achieved. If the mixture still feels powdery and dry, add an additional tablespoon or two of water.
Divide the dough into 3 balls and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Remove dough from refrigerator.
Prepare barbecue for direct grilling. Preheat grill to medium low heat.
On a lightly floured surface, roll out the dough into 1/8-inch-thick rounds. Cut each round into 6 or 8 wedges. Sprinkle chili powder and salt on each wedge to taste.
Transfer the wedges to the grill, a few at a time, and cook directly on the well oiled grill. Grill the bread on medium-low heat for 1 ½ to 2 minutes per side, until toasted golden brown with medium-brown grill marks on each side. The bread should have a crispy surface and slightly moist interior.
Makes 2 large baskets of breads
Marinated Carrots, Pearl Onions & Radishes
¾ pound very young carrots, peeled and trimmed (340g) 1 teaspoon cayenne pepper (5ml) |
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In a medium size non reactive saucepan, bring the water, wine, vinegar and olive oil to a boil with the garlic, parsley, thyme, oregano, sugar, salt, and cayenne. Reduce heat to medium and add the carrots, radish and onions. Allow to cook for 6 minutes. Let cool in the saucepan. Place the liquid and vegetables in a serving jar place into the refrigerator overnight.
Next day remove 2 cups (500ml) of the liquid from vegetables. Strain the liquid into a sauce pan.
Reduce the remaining poaching liquid over high heat to 1 cup (250ml). Stir in the mustard allow to cool. When ready to serve drizzle reduced sauce over vegetables and sprinkle with fresh chopped basil.
Yields 4 cups (1L) of vegetables servings.
ROBERT RAINFORD
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