Recipes

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Todd English's BBQ Recipes

Bbq Eel, Pork Belly, Avocado, Spicy Aioli And Pickled Ginger Slaw On A Sesame Seed Bun

Ingredients:

1 lb broiled barbeque eel (can substitute grilled or smoked trout)
3 slices braised pork belly
1 ripe avocado
2 each sesame seed buns
2 tsp wasabi
1 clove garlic
2 egg yolks
¾ cup blended oil
¼ sesame oil
juice of 1 lemon
½ cup pickled ginger
1 cup shredded napa cabbage
1 carrot grated fine
1 bunch scallions sliced on bias
1 tbsp rice wine vinegar

Method:
In a food processor add 2 egg yolks, 1 clove garlic and wasabi. Turn on machine and while running slowly add blended oil and sesame oil. Finish with lemon juice and season with salt and pepper. Set aside mayo for sandwich.

Take pickled ginger and mix with cabbage, carrots, scallions and rice wine vinegar. Season with salt and pepper and let stand 30 minutes in refrigerator.

Cut avocado into thin slices season with salt and pepper.

On the grill place the eel skin side down and cook for 3-5 minutes until the skin is crispy. At the same time place the braised pork belly slices on the grill and cook until crispy.

Spread aioli on both sides of the sesame seed roll, and layer with pork 1st, eel, 2nd, avocado 3rd and slaw 4th. Serve.

Developed by Todd English on behalf of the Grain Foods Foundation

Grilled Pastrami Leg Of Lamb With Mustard On Thick Cut Rye Bread

Ingredients:

Brine

2 cups light brown sugar
2 cups salt
1 gallon water
3 tbsp black pepper
6 tsp dried thyme
9 bay leaves
3 tbsp coriander
2 tsp clove
12 each cloves garlic
6 tsp junipe

Dry Pastrami Rub for MEAT

2/3 cup crushed juniper
½ cup crushed black pepper

1 large loaf rye bread (NOT SLICED)
1 Bone out 6-8lb leg of lamb
2 cup whole grain mustard

Method:
Fill a pot with water and add sugar and salt. Bring to simmer and then add remaining brine ingredients. Let steep for 20 minutes and then cool down. Once brine mix is cool, add leg of lamb and soak for 24 hours.

Make pastrami rub by combining the juniper and black pepper

Remove lamb from brine, pat dry with towels and season with salt and pepper. Place on a hot grill and cook each side for about 5 minutes. Remove from grill, spread whole grain mustard all over lamb and sprinkle liberally the pastrami rub. Place in a 400 degree oven and cook for approximately 10 minutes per pound for medium.

Let cool and thinly slice. Slice rye bread in half lengthwise, and layer the lamb with mustard. Serve as one long hero.

Developed by Todd English on behalf of the Grain Foods Foundation

Korean Cubano

Ingredients:

1 lb thinly sliced pork shoulder
1 lb thinly sliced boiled ham
1 lb thinly sliced Swiss cheese
1 lb store bought kimchee pickles
6 each soft white roll (if available, use soft Cuban rolls)
½ cup Korean red chile paste
1 tbsp mayonnaise
1 tbsp garlic butter

Method:
Season pork shoulder with salt and pepper. Place on hot grill and cook 3-4 minutes per side until cooked through. In a mixing bowl toss cooked pork with chile paste. Slice Cuban roll in half and spread the inside with mayonnaise. Layer sandwich with ham, cheese, kimchee pickles and pork. Thinly brush the outside of the roll with garlic butter and place sandwich on the grill. Cook until bread is crispy and cheese is melted.

Developed by Todd English on behalf of the Grain Foods Foundation

Pretzel Roll Andouille Hot Dog With Whipped Black Eye Pea Spread, Crispy Okra, Relish And Mustard

Ingredients:

12 each Andouille sausage links, 6 to 8 oz each
3 cups black eye peas, cooked
Buttermilk ½ cup
1 cup Flour
½ tsp cayenne pepper
2 lbs okra
2 cups bright green relish
1 cup Dijon mustard
2 cups Extra Virgin Olive Oil
3 cloves sliced garlic
1 bunch rosemary chopped fine
2 tbsp roasted garlic
1 tbsp chopped parsley
2 tsp red wine vinegar
12 each salted pretzel rolls (or white roll, salted)

Method:
In a pot with 2 tsp oil, add chopped rosemary and sliced garlic and toast for about 1 minute. Add black eye peas, coat them with the garlic and rosemary. Add water to the pot (just enough to coat the beans) and transfer to blender. Puree the mixture while slowly adding the roast garlic and the 2 cups extra virgin olive oil in a steady stream. Once emulsified, add a touch of mustard and salt and pepper to taste.

Thinly slice okra on the bias and soak in buttermilk for 30 minutes. Toss in flour and cayenne mix, and deep fry until golden brown. Sprinkle with salt and reserve.

Place andouille on grill; cook 5 minutes on each side until crispy and warmed through. Slit pretzel roll down the middle and toast on the grill for 1 minute; spread bean puree on 1 side, and mustard on the other. Slit the andouille down the middle ½ way and fill with relish. Finish with crispy okra and serve.

Developed by Todd English on behalf of the Grain Foods Foundation

Chermoula Grilled Summer Vegetable Gyros With Whole-wheat Zatar Pita, Hummus, Fennel And Apricot Yogurt And Fried Chickpeas

Ingredients:

2 tbsp cumin seed toasted & ground
1 tbsp coriander seeds toasted and ground
1 tbsp sweet paprika
1 tbsp ground fresh ginger
2 cloves chopped garlic
2-3 bullet chiles
juice of 3 lemons
6 oz olive oil
Salt & Pepper
12 whole wheat pitas
2 tbsp zatar
6 each green zucchini large
6 each yellow squash
3 cups yogurt drained
3 tbsp dry apricots diced
2 tsp fennel seeds toasted
6 Tbsp hummus
1 cup cooked chickpeas, deep fried and crispy
1 head iceberg, chiffonade
1 white onion sliced thin

Method:
To make the chermoula rub, place olive oil, lemon juice, garlic, ginger, chiles, paprika, coriander, cumin, and salt and pepper to taste in a blender. Blend until you have a thick puree/rub.
With a sharp skewer or thin knife, poke several holes into the squash and zucchini. Pour chermoula marinade over the vegetables and let sit for 3 hours.

To make the yogurt, drain it through a strainer or cheesecloth for 1-2 hours in order to make thick. Fold in diced dried apricots and toasted fennel seeds, salt and pepper, and a squeeze of lemon juice to taste.

Heat your grill, place the marinated vegetables down and cook it slowly so it does not burn, approximately 6-8 minutes.

Toss whole wheat pita with oil and zatar and grill 1 minute on each side.

Spread one side with hummus. Slice the vegetables and place on pita. Fold pita like a gyro and spoon on a tbsp of yogurt. Garnish with lettuce, onion, and fried chickpeas and serve.

Developed by Todd English on behalf of the Grain Foods Foundation