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First Published: Fri, Dec 16 2011. 03 30 PM IST

Skewered prawns with garlic and pepperoncini at Italia. Pradeep Gaur/Mint
Skewered prawns with garlic and pepperoncini at Italia. Pradeep Gaur/Mint
Updated: Fri, Dec 16 2011. 08 51 PM IST
Makes 10 portions
100g red onion, sliced
100g leeks, diced
100g celery sticks, diced
20 pork spare ribs
10 cloves garlic, crushed
200ml red wine
1 tbsp rosemary
1 tbsp oregano
2 bay leaves
1 lime, juiced
10 sprigs fresh parsley
3g ground black pepper
10g paprika powder
30g mustard
60g olive oil
5g salt
10ml Worcestershire sauce
20ml honey
To flambe
1 tbsp barbeque sauce
Vodka for flambé
Pepper to taste
1 tbsp fresh parsley
Prepare the meat first. Mix together all the ingredients to make the marinade. Rub it onto the ribs, cover and refrigerate overnight.
Sear both sides of the marinated spare ribs on a hot plate. Put them in a roasting tray and cook covered in an oven at 160 degree Celsius for 45 minutes.
Next, grill the spare ribs till browned.
To serve, crush some fresh pepper over them and flambé with vodka. Serve hot with barbecue sauce and garnished with fresh parsley.
Courtesy Wildfire, Crowne Plaza, Gurgaon
Serves 2
150g prawns (medium sized)
15ml white wine
10ml extra virgin olive oil
Juice of half a lemon
5g garlic
2g pepperencino chillies
salt and pepper to taste
4 skewers
Skewered prawns with garlic and pepperoncini at Italia. Pradeep Gaur/Mint
Clean and shell prawns. Marinate with salt, pepper, white wine, extra vigin olive oil, garlic and chillies. Skewer three prawns to a skewer and grill them over moderate heat.
To serve, arrange on a plate over grilled vegetables such as slivers of peppers, broccoli florets and asparagus sticks.
Courtesy Italia, DLF Promenade Mall, New Delhi
Serves 2
160g salmon steak ( 2 x 80g tranche)
Salt and pepper, to taste
Soy sauce, butter, lemon, to season
Salmon teppanyaki at TK’s Grill Room, Hyatt Regency, Delhi. Pradeep Gaur/Mint
Heat pan on medium fire and place salmon skin side down. When skin is seared well, turn it over and cook to the degree you like (3-5 minutes). Just before taking off the heat, drizzle a little soy sauce, butter and a few drops of lemon juice. Serve hot with a side of grilled vegetables such as broccoli, beans, carrots etc.
Courtesy TK’s Grill Room, Hyatt Regency Delhi
Serves 6
1 pineapple, peeled
½ cup brown sugar
1 tbsp lemon juice
3 tbsp butter, softened
6 scoops vanilla ice cream
½ cup toasted coconut flakes
Choose a nice ripe pineapple and cut the peeled pineapple into 1-inch thick slices. Remove the core using a bottle cap or a small knife.
In a small bowl, whisk together the brown sugar, butter and lemon juice. Brush this mixture on the pineapple slices liberally and allow them to sit for a few minutes.
Place the slices on a clean, medium hot grill and allow them to take on grill marks and cook slowly.
Turn over after about 3 minutes and continue grilling for another 3 minutes with the grill lid closed.
Remove the slices once they are cooked to serving plates and drizzle with a little honey. Sprinkle toasted coconut flakes on it and add a scoop of ice cream.
Serve immediatley.
Optionally, you can add chopped nuts. This recipe works well with bananas as well.
Courtesy Aslam Gafoor, Weber COO
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First Published: Fri, Dec 16 2011. 03 30 PM IST
More Topics: Barbecue | Grilled | Salmon | Cooking | Grill |