THE HOLE IN ONE
- Smoked Scallops w/ a Citrus Vinaigrette
- Pernod Butter
- Pernod Smoked Lobster
- Pernod Rice
- Rubbed & Grilled Stuffed Tenderloin
- Roasted Baby Potatoes
- Roasted Leeks & Carrots
SMOKED SCALLOPS WITH A CITRUS VINAIGRETTE 1 ½ cups of apple or cherry wood chips (325ml) |
Place ½ cup of the wood chips in water to soak for 30 minutes.
Prepare and indirect fire by place on burner on high heat and leaving the others off.
Squeeze the excess water from the soaked wood chips and place them in the center of a large piece of foil. Add the dry wood chips. Fold the foil up to create a sealed package. Using a fork, poke holes in both sides of the smoke package. Place the package directly on top of the heat source and slide the grill grate over top. Close the lid wait for smoke. When the cavity of the grill is full of smoke, lower the heat and bring the grill to 220 ºF (110ºC).
Place the scallops on a perforated tray or a disposable aluminum pan. Drizzle them with lemon juice and melted unsalted butter. Place them on the cool side of the grill and close the lid. Smoke until opaque and firm to the touch – from 30-45 minutes.
Meanwhile prepare the dressing. Place all of the juice from the various fruit into a bowl. Add the remaining ingredients and whisk together. Place in the fridge to set up for 30 minutes. Drizzle over a bed of fresh Arugula and smoked scallops.
PERNOD BUTTER
¼ pound of butter, softened
3 tablespoons of Pernod (45ml)
1 teaspoon of Pepper
Mix all of the ingredients together in a bowl. Scrape the butter into a piece of plastic wrap and roll into a log shape. Place in the fridge to set.
Serve with fish or shellfish.
Yield: ¼ lb of butter
PERNOD SMOKED LOBSTER 1 ½ cups of cherry or apple wood chips |
Place ½ cup of the wood chips in water to soak for 30 minutes.
Prepare and indirect fire by place on burner on high heat and leaving the others off.
Squeeze the excess water from the soaked wood chips and place them in the center of a large piece of foil. Add the dry wood chips. Fold the foil up to create a sealed package. Using a fork, poke holes in both sides of the smoke package. Place the package directly on top of the heat source and slide the grill grate over top. Close the lid wait for smoke.
Cut the membrane of the tails on each of the four parboiled lobsters. This will allow the smoke to penetrate the meat.
Place the lobster shell side down to protect the exposed meat over indirect heat. Leave on high and cook for 5-10 minutes. Baste with Pernod butter. Lower the heat to 220 ºF (110ºC). Flip the lobster meat side down and place on the coolest part of the grill. Leave to smoke for 20-30 minutes until the tail meat is firm and no longer translucent.
Meanwhile, prepare the mayonnaise. Place the white wine, shallots and star anise in a sauce pan and reduce to 3 tablespoons. Chill and strain.
When this is cool, add mayonnaise and freshly chopped chives.
2 cups of wild and long grain rice (500ml)
2 tablespoons of Pernod (30ml)
1 tablespoon of salt (15ml)
4 cups of chicken stock (1000ml)
Place all of the ingredients in a saucepan. Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes until rice is tender.
RUBBED & GRILLED STUFFED TENDERLOIN Rub |
At least 6 hours before cooking, prepare the rub for the tenderloin. Add all of the ingredients except the garlic, to a small grinder and blitz until well ground. Add the garlic.
Rub this mixture vigorously in to the meat. Cover and let rest for 6 -12 hours.
Place the oil in a skillet and heat. Add shallots, fennel and red pepper and sauté for 5 minutes until slightly tender. Add the spinach and toss to wilt. Place in a bowl and into the fridge to cool. Once cool add blue cheese and mix to make a stuffing.
Preheat the grill to high
Using a knife, make a pocket in the center of the tenderloin. Slide knife in one side, twist and then do the same on the other side to create a hole all the way through the center. Stuff the tenderloin.
Oil the grill and place the stuffed tenderloin on the high heat to sear for 5 minutes or until a nice crust has developed on the outside of the meat. Reduce the heat to medium high and continue to cook for 15 minutes until desired doneness.
ROASTED BABY POTATOES 24 baby Potatos, white and red Preheat the grill to high heat (385-400ºF) Place the grill basket onto the grill to heat for 10 minutes Toss the Potatos in olive oil and season with salt and pepper. |
Place the Potatos into the basket to roast turning every 2 minutes until crispy. Lower the heat on the grill to 300ºF (150ºC) and continue to grill until tender and cooked through, tossing and turning the Potatos every 3-5 minutes for approximately 15 minutes.
ROASTED LEEKS AND CARROTS 2 Leeks Wash the carrots and leave the skin on. Slice direct down the middle to create two long halves. |
Cut the leeks and half and remove the green portion. Place them in a pitcher of water to soak for 30 minutes. This will remove most of the dirt.
Rinse them once more and wipe clean.
Preheat the grill to medium heat (5 steamboats).
Oil the grill and drizzle the vegetables with olive oil and season with salt and pepper. Place the leeks and carrots open side down and grill for 5-10 minutes until they are tender and nicely charred.
Yield: Serves 4---
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