Steven Raichlen's Barbecue! Bible

Posts Tagged ‘fish’

GUAMANIAN YELLOW FIN

WHAT'S COOKING ON GUAM? We received another missive from our barbecue-obsessed friend, Guamanian firefighter and prolific blogger Rueben Olivas, whose tantalizing photo of the completed dish made us want to book a flight immediately to the beautiful Pacific island. We thought we'd share it with you: With all the water surrounding Guam, it goes without saying that fish is abundant. One of my favorite methods of preparing fish is to smoke it, especially...

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JERKY

JERKY, REDUX We had no idea when we published the jerky edition of "Up in Smoke" recently that it would generate such a great response. Jerky, it seems, has a huge legion of fans. (Sign up here for the free monthly newsletter: see the white newsletter link on the left.) One of those fans is Steven's colleague in barbecue, Nancy Loseke, who recently wrote an e-book on jerky for Traeger Pellet Grills. (Her Texas 075, loaded with smoking meat, is...

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PHILIPPINES, PART 2

GRILLING, PHILLIPINES-STYLE (PART 2) A few weeks ago, we deputized our friend Alex Paman to be on the lookout for Filipino grilled specialties during a planned trip, and he generously shared his photos with us. (For more, see the most recent blog below.) Of the photo above, he says, "Grilled seafood platters are a staple in many of the Philippines' world-class beach resorts. This one, from Plantation Bay, features scallops, shrimp, mussels, and...

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TUNA

TUNA THE WAY WE LIKE IT Here's a snapshot from a recent meal at the sizzling new Kushi restaurant in Washington, D.C. The tuna gets flash-seared on a fiery grill just long enough to sear the outside. Then it's topped with fried garlic, chile peppers, scallions, and daikon radish. Served with ponzu (yuzu and soy) or wasabi and soy sauce. The wood-burning grill at Kushi.

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PLANKED SALMON

SON-IN-LAW PICKS UP THE TORCH  This just in from Steven's son-in-law, Gabriel Berthin. Planked salmon in the finest family tradition. A maple plank from Quebec. Alaskan wild salmon. And a simple glaze made from 2 parts mayonnaise (Hellmann's please), 1 part Dijon-style mustard, lemon zest and freshly-squeezed juice for acidity, and just a touch of pure maple syrup for sweetness. Go, Gabriel!

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BARBECUED SKATE

BARBECUE, SINGAPORE-STYLE: SPICE-SLATHERED SKATE GRILLED IN BANANA LEAVES  It's some of the most beloved barbecue in Southeast Asia. And yet for most Americans, its primary ingredient is a "trash fish". Skate, aka stingray. But slather it with a mouth-blasting paste of lemongrass and chiles, grill it in banana leaf packets, and you've got one heck of a fish dinner. Here's how we make it on the set of Le Maitre du Grill. (See recipe on page...

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GRILLING PAPERS

BEYOND CEDAR PLANKS  Picked up a package of cedar grilling papers the other day (made by Fire & Flavor Grilling and sold at select grill stores and Whole Foods). First, I soaked the papers in cold water to make them pliable and to slow down the rate of combustion. Then I seasoned halibut fillets with homemade pesto and tied them in the grilling papers. (Soak your butcher's string in water, too.) Grilled the halibut on a hot grate...

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SNAPPER

PLANKED FISH, MIAMI STYLE This in from South Florida griller Mark Funnan, who loves the recipe for Canadian grilled trout on a log in Planet Barbecue (see page 471). He decided to try the recipe using a local fish--whole red snapper. Place sliced onions, tomatoes, and limes in the cavity of the fish and more on top. Season with salt, freshly ground black pepper, chopped cilantro, oregano, cumin, fresh lime juice, and extra-virgin olive oil. Grill...

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Grilled Sushi?

Grilled Sushi? Our new favorite North American restaurant isn't a barbecue joint. It's the very antithesis of live fire cooking--an uber-hip, sushi centric restaurant in Boston's old leather district called O-Ya. But despite the predominance of raw seafood, O-Ya makes ingenious use of live fire. Pictured above: O-Ya founder Tim Cushman (right), Steven, and chef Hiroyuki "Hiro" Konish from Japan. So what's the deal with the blowtorch? Turns...

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Steven in Cambodia

Steven in Cambodia Steven's Planet Barbecue tour continues. Next stop--Cambodia, where Steven grills with Sarun Pich, a chef at the fabulous Amansana resort in Siem Reap. Here Sarun demonstrates how to grill local catfish, which have been stuffed with lemongrass and ginger. A sampler of Cambodian grilled masterpieces includes (left to right) Cambodian grilled chicken, pork and chilies grilled in banana leaves, grilled pork ribs, grilled...

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