TAPAS DINNER
- Spicy Lamb Ribs
- Seared Beef on Rosemary Crustini
- Figs Stiffed with Blue Cheese and Proscuitto Wrapped
- Spanish Spiked Gazpacho in Cucumber Cups
- Blackened Scallops with Guacamole on Tortilla Chips
| 4-5 pounds lamb ribs (1.8-2.2 kg) |
Barbecue Sauce
2 tablespoons minced garlic (30ml)
1 jalapeno pepper seeded and diced
2 Chipotle peppers, diced
1 Spanish onion, peeled and chopped
1 cup of canned, chopped plum tomatoes (250ml)
3 tablespoons brown sugar (50ml)
¼ cup red wine vinegar (60ml)
¼ cup fresh chopped cilantro (60ml)
2 tablespoons olive oil (30ml)
Salt and pepper to taste
Additional chilli flakes to taste
4 cups cherry wood chips (1 litre)
Soak 3 cups of wood chips (750ml) in cool water for 1 hour. Drain chips and mix with 1 cup of the dry chips (250ml). On a large piece of aluminium foil place the chips and wrap up to form a secure but loose package. Using the tines of a fork poke threw the aluminium foil this will allow smoke to escape.
Remove the skin from outer backside of ribs using kitchen pliers.
In a spice grinder, grind the chilli flakes and cumin. Add the salt and sugar. Rub the ingredients into the flesh of the lamb tearing the micro fibres of the flesh as you rub.
Prepare barbeque for smoking with indirect heat. Remove the grill rack from one side of the bbq. Turn the heat to high and place the smoking pouch directly over fire. Close lid of bbq. Once the cavity of the bbq is full of smoke place your ribs on the grill rack with out direct heat. Reduce heat to 220°F/104°C close lid and allow to smoke for 45 minutes.
Once ribs have taken on the flavour of the wood remove.
Wrap ribs in foil and return to barbeque. Continue to cook for 2 hours or until meat is almost falling off the bone.
Prepare barbeque sauce. In a large sauté pan add olive oil, garlic, onions and peppers cook until slightly translucent. Add the brown sugar, red wine vinegar and tomatoes. Simmer for 15 minutes. Remove from heat add the cilantro salt and pepper to taste and chillies if desired.
When ribs are tender remove from heat and baste with sauce. Cover with foil and let rest 10 minutes before carving.
SEARED BEEF ON ROSEMARY CRUSTINI 1 centre cut tenderloin sliced into 1/2 inch portions (8mm) |
To make Crustini, mix together butter, rosemary salt and pepper in a small bowl
Slice bread in to ½ inch (8mm) slices and spread evenly with butter. Place on tray.
To prepare beef, sprinkle slices with blackening spice, dried basil. Drizzle with olive oil to coat.
Preheat barbeque to medium high heat (375°F/190°C).
Oil grill.
Place the tenderloin down on grill and cook for 1 minute. Flip and continue to cook for 1 minute or until desired doneness. Remove from grill loosely cover with foil and let rest 4 minutes.
Place bread slices on bun rack and cook for 2 minutes until warm and slightly crisp.
Place beef on bread slices and top with cherry chutney.
Yield: 16 appetizers
Blackening Spice
½ cup paprika (125ml)
¼ cup salt (60ml)
¼ cup onion powder (60ml)
¼ cup garlic powder (60ml)
¼ cup plus 1 teaspoon cayenne (65ml)
¼ cup white pepper (60ml)
2 tablespoons black pepper (30ml)
1.5 tablespoon dried thyme leaves (22ml)
1.5 tablespoon oregano leaves (22ml)
In a medium bowl mix all spices together well.
Place in an air tight jar.
Makes 2 cups of spice rub (500 ml)
Cherry Chutney
½ cup sun dried cherries, chopped (125ml)
¼ cup sun dried cranberries, chopped (60ml)
2 tablespoons chopped red onion (30ml)
1 teaspoon tomato paste (5ml)
4 cloves roasted garlic
¼ cup brown sugar (60ml)
1 tablespoon balsamic vinegar (15ml)
In a small bowl mix together all ingredients until well combined.
Place in the refrigerator and allow to sit for 1 – 2 hours.
FIGS STUFFED WITH BLUE CHEESE AND PROCUITTO WRAPPED 12 Figs Raspberry Vinegar |
Cut the figs in half only half way. In a small bowl mix together blue cheese cognac walnuts and pepper. Mix together using a fork until well blended.
Stuff the figs with cheese mixture.
Wrap proscuitto evenly around figs. If necessary secure with a tooth pick. Place on well oiled tray.
In a small bowl mix together raspberries cracked pepper and vinegar, reserve.
Preheat bbq to medium high heat (375°F/190°C).
Oil the grill.
Brush the figs with raspberry vinegar. Place on grill and close lid. Continue to cook for 2 minutes. Rotate figs and cook for a further 2 minutes or until proscuitto is crispy and cheese is melted.
Remove from grill and serve with raspberry sauce (optional).
SPANISH SPIKED GAZPACHO IN CUCUMBER CUPS 1 Spanish hot banana pepper, diced into small pieces |
Prepare cucumber by cutting into 2 inch rounds. Remove the seeds and flesh using a melon baller or spoon. (Place scooped cucumber into a bowl). Carve out enough of the cucumber to leave a ½ inch (8 mm) border, along sides and bottom. You should have 10 – 12 mini cups.
Place all ingredients in a food processor including the reserved cucumber. Puree until smooth.
Adjust seasoning to taste. Add vodka and strain through a colander.
Chill for 1 hour and up to overnight to develop flavour.
Pour puree into cucumber cups and serve immediately.
Yield: 12 shot glasses of Gazpacho
BLACKENED SCALLOPS WITH GUACAMOLE ON TORTILLA CHIPS 12 large Sea Scallops Guacamole |
In a medium bowl, mash avocado flesh with a fork. Add lime juice, onion, chilli, cumin, and salt. Mix to combine. Gently fold in tomato and cilantro.
Dry scallops using a paper towel. Sprinkle liberally with blackening spice.
Preheat barbeque to 400°F/204°C. Oil grill.
Place scallops directly on grill and cook for approximately 1 ½ minutes per side. Remove scallops. To serve place a dollop of guacamole on each tortilla chip top with a scallop.
Yield: 12 chips
Blackening Spice
½ cup paprika (125ml)
¼ cup salt (60ml)
¼ cup onion powder (60ml)
¼ cup garlic powder (60ml)
¼ cup plus 1 teaspoon cayenne (65ml)
¼ cup white pepper (60ml)
2 tablespoons black pepper (30ml)
1.5 tablespoon dried thyme leaves (22ml)
1.5 tablespoon oregano leaves (22ml)
In a medium bowl mix all spices together well.
Place in an air tight jar.
Makes 2 cups of spice rub (500 ml)---
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