Season Five
SCAVENGER HUNT PARTY episode#: 5099
Stuffed Pork Chops
Grilled Clams
Stuffed Grilled Zuchini
Twice Grilled Potatoes
Tilapia
Stuffed Pork Chops
6 boneless pork top loin chops, cut 1 to 1 ¼ thickness Brine: |
 |
|---|
In a medium bowl mix together the brine ingredients.
Place the pork chops in a large plastic bag (double up the bag to ensure no leaks). Pour in the brine mixture into the inside bag overtop the chops and then close the plastic bags to seal everything in. Place in the refrigerator for 6 hours or up to 24 hours.
Filling:
Granny smith, chopped into ½ -inch dice
6 slices bacon, chopped
1 cup chopped red onion, small dice (250ml)
¼ cup dry white wine (60ml)
2 teaspoons snipped chopped fresh thyme (10ml)
2 teaspoons salt (10ml)
2 teaspoons chopped fresh sage (10ml)
salt and pepper to taste
2 tablespoons olive oil (30ml)
In a sauté pan over medium heat cook bacon until crispy. Remove bacon and place on paper towel to drain. Drain bacon fat from pan leaving 1 tablespoon. Return the pan to medium heat. Add apples, onion, thyme, sage, salt and pepper. Cook for approximately 8 minutes or until apples are tender. Deglaze pan with white wine. Stir to get the crispy bits from the bottom of the pan. Season to taste with salt and pepper. Remove from heat. Chop cooked bacon into bite sized pieces and add to mix. Allow to cool.
Remove pork chops from the refrigerator. Remove the pork chops from the brine and discard the brine. Pat the pork chop dry with paper towels. Place on a baking tray. Make an incision on the side of the pork chop using a sharp knife. Cut about 1 inch to make a pocket in the pork chop for stuffing. Be careful not to puncture through the pork chop. Repeat until all pork chops have a pocket. Stuff the chops with the cooled apple stuffing using a spoon. Then drizzle with oil and season with salt and pepper.
Prepare barbecue for direct grilling to medium high heat. Oil grill and place pork chops down for 4 – 5 minutes or until deep golden char marks are achieved. Turn 40 degrees to achieve nice cross hatch marks. Cook a further 4 minutes. Flip. Repeat cross hatch procedure. Cook for a further 7 minutes. Remove from heat and let rest for 5 minutes.
Yields 6 servings.
Grilled Clams
48 hard shell small clams scrubbed clean Mignonette Sauce: |
 |
|---|
In a small bowl whisk all ingredients together until evenly combined.
Tomatillo & Basil Salsa
1 cup peeled and chopped tomatillos (250ml)
1 cup peeled and finely chopped ripe tomatoes (250ml)
½ cup diced Spanish or Bermuda onions (125ml)
¼ cup minced fresh cilantro (60ml)
¼ cup fresh lime juice & lemon juice (60ml)
1 teaspoon minced jalapeno (5ml)
2 tablespoons roughly chopped fresh red basil leaves (30ml)
1 tablespoon garlic chopped fine (15ml)
½ teaspoon ground cumin (2.5ml)
6 pieces cooked bacon (crispy and drained of excess fat) Chopped into 1 inch (2.5cm) pieces.
salt and pepper to taste
Add all ingredients to a bowl. Mix well and season with salt and pepper.
Wash and clean clams well. Discard any cracked or open shells.
Prepare barbecue for direct grilling to high heat. Place a grill basket over direct heat for 10 minutes to preheat.
Place clams in preheated grill basket. Close lid on BBQ. Allow to cook for 4 minutes, turning occasionally. Clams are done when they open. Discard any clams that have not opened.
Sprinkle clams with salt.
Divide clams into 2 bowls. Toss one bowl of clams with Tomatillo & Basil Salsa. Serve with crusty bread.
For the remaining clams: drizzle each clam with Mignonette Sauce. Place them on a plate of kosher salt to keep them in place.
Stuffed Grilled Zuchini
1 cup finely chopped red onion (250ml) |
 |
|---|
In a sauté pan set over medium heat, heat the oil. Add onion and garlic. Sauté until translucent about 3 to 4 minutes. Remove from heat and add bread crumbs, herbs, salt and pepper. Mix until combined. Place in a bowl.
Season zucchinis with salt and pepper and drizzle with oil.
Prepare barbecue for direct grilling. Preheat grill to a medium high heat. Oil grill and place the zucchinis flesh side down on grill for 3 minutes or until nicely charred. Remove.
Allow zucchinis to cool slightly. Use a mellon-baller to scoop out centers leaving a ½” border. Chop the zucchini flesh and add it to the bowl of onions and breadcrumbs. Mix well. Add cheese to mixture and diced red pepper. Add the filling back into the zucchini shells and place on a baking sheet for grilling.
Prepare barbecue for direct grilling to medium heat. Oil grill and add stuffed zucchinis to cook for 8 minutes or until filling is warm and cheese has turned golden brown.
Yields 6 servings.
Twice Grilled Potatoes
4 russet potatoes cleaned For the stuffing: |
 |
|---|
Wash potatoes and then cut in half lengthwise. Rub with oil and season with salt and pepper.
Prepare barbecue for direct grilling. Preheat grill to low heat. Oil grill well and place the potatoes flesh side down. Close the BBQ lid and cook for 30 minutes turning once until soft and flesh side is caramelized. Remove from grill and cool slightly.
Scoop out the insides leaving a ½” (1 ¾ cm) boarder all around the potato so that it won’t fall apart on the grill. Place the scooped potato in a bowl and add whip cream and half of the cheese. Add the chives, bacon Dijon, salt and pepper. Mix the stuffing until well combined, but still chunky. Fill the potatoes with filling and top with the remaining cheese.
Place back on grill at medium low heat. Cook until warmed through and cheese has caramelized. Approximately 7 – 10 minutes Remove and top with sour cream.
Makes 8 halves
Tilapia
5 tilapia fillets skin and bones removed approx 150 gr each (5 oz) Soak 2 cups (500ml) of wood chips in cold water for 1 hour. |
 |
|---|
In a medium bowl mix together rub ingredients until well combined. Sprinkle over fish and allow to marinate in the refrigerator for 30 minutes.
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. 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 the smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the tilapia on the side of the BBQ without direct heat. Smoke the tilapia over indirect heat for approximately 30 minutes. Remove from grill and serve with dipping sauce. Fish can be served hot or cold.
Sauce:
½ cup mayonnaise (125ml)
Juice of one small lemon
Splash of Tabasco
2 teaspoons Dijon mustard (10ml)
1 tablespoon chopped fresh tarragon (15ml)
Salt and pepper to taste
In a small bowl whisk together until well combined. Chill.
Serves 8 as an appetizer
ROBERT RAINFORD
RECIPES
SPONSORS
CONTACT
LICENSE TO GRILL is produced KNIGHT ENTERPRISES, based in Ottawa, ON. It is one of the fastest growing independent television production companies in Canada.
Knight Enterprises
307-99 Fifth Ave.
Ottawa, Ontario
K1S 5P5
Ph:(613)730-1728
Fax:(613)730-0182
E-mail: info@knight-tv.com
LICENCE TO GRILL MUSIC CD
Once again, we brought the musicians back into the studio to record full versions of the music from the series. Cool tunes perfect for hot summer nights in the backyard.