THE ENGAGEMENT
- Grilled Oysters in the Shell
- Smoked Tomato Salsa
- Grilled Lobster w/ Basil Mayonnaise
- Arugula Salad & Dressing
- Chocolate Fondue w/ Pineapple & Pears
GRILLED OYSTERS IN THE SHELL Spread out crushed ice on a platter and keep it chilled while preparing the oysters. Make sure all oysters are tightly closed, and discard any that are not. |
Once the barbecue is at a medium heat, place oysters directly on grill rack, with the deep side down, so that when they open the juices with remain in the lower shell. The oyster will begin to open after 3 to 5 minutes.
Once the oysters are cooked, remove from the grill and place on platter of crushed iced. Whit a sharp knife, open oysters fully. Remove oyster from the flat side of the shell and place them with the juices on the deep side of the oyster shell.
Discard any oyster shells that do not open. Sever with lemon wedges and enjoy!
Yield: 2 servings
SMOKED TOMATO SALSA |
Seed and quartered tomatoes and sprinkle them with sugar and chili flakes.
Preheat barbecue to the temperature of 225ºF (115ºC). Drain hickory chips and place them onto a large piece of foil. Add dry wood chips and close foil around it to make a package. Using a fork, poke holes in the package in several places on both sides. Place the smoke package directly on top of the flame.
If you have a grill with multiple burners, leave only 1 burner on – that should be the burner upon which the smoke package rests. The other burner should stay off.
Place seasoned tomatoes on grill over the burners that are turned off. Smoke for 40 minutes with the lid down.
When the tomatoes are done, remove them from the grill and with a spoon scoop out the flesh from the charred skins and place them into a bowl. Crush tomatoes with a fork and mix in oregano, chives, garlic, olive oil, shallots, balsamic vinegar and Tabasco. Mix ingredients until they are well combined and place in the refrigerator to marry the flavors.
Serve and enjoy!
Yield: 4-6 servings
GRILLED LOBSTER WITH BASIL MAYONNAISE |
For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add both oils and process to a puree.
Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil puree and leave undisturbed for 1 hour, or until all the oils has filtered through into the bowl. The solids left behind in the sieve can now be discarded.
Combine mayonnaise with a splash of basil oil. Add Dijon mustard, lemon juice and salt and pepper to taste. Cover well and chill until needed. Note – Remainder of basil can be used with pizza, pasta, grill fish or grill shrimp.
Preheat grill to 350ºF (125ºC)
If you have to kill the lobster yourself, freeze the lobster for 2 hours, before placing them into a pot of salted boiling water for only 2 minutes. Remove the lobster and plunge them into cold water to refresh. Cut them in half. Remove the stomach sac from behind the eyes.
Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes or until they are cooked through.
Serve grilled lobster with basil oil mayonnaise.
Yields: 2 servings
ARUGULA SALAD & DRESSING
1 ½ cups of basil leaves stripped from their stock – (375ml)
¾ cup of sunflower oil – (175ml)
4 tablespoons of olive oil – (60ml)
½ cup of mayonnaise – (125ml)
½ teaspoon of Dijon mustard – (2.5ml)
1 teaspoons of lemon juice – (5ml)
Salt and white pepper – to taste
2 small handfuls of arugula lettuce
¼ cup of thinly sliced shallots – (60ml)
¼ cup of dried cranberries – (60ml)
For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add both oils and process to a puree.
Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil puree and leave undisturbed for 1 hour, or until all the oils has filtered through into the bowl. The solids left behind in the sieve can now be discarded.
Combine mayonnaise with a splash of basil oil. Add Dijon mustard, lemon juice and salt and pepper to taste. Cover well and chill until needed.
Note – Remainder of basil can be used with pizza, pasta, grill fish or grill shrimp.
Place cleaned arugula lettuce in a salad bowl and add shallots and cranberries. Just before serving salad add 1 tablespoon of basil oil mayonnaise dressing and toss until salad is well mixed.
Serve and enjoy!
Yields: 2 Servings
CHOCOLATE FONDUE WITH FRESH FRUIT Other fruit (bananas, apples, strawberries, pineapple and plums) can be substituted. Prepare and preheat grill to low heat. |
Once chocolate is melted remove the bowl from the pan, and transfer to fondue pot. Place over candle or Canned Heat burner.
Place prepare fruit on grill, grilling fruit approximately one minute per side. Remove fruit from grill and serve in chuck size pieces.
Serve grilled fruit with fondue chocolate and enjoy!
Yields: 2 serving
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