W
hen it comes to cooking food over fire it is pretty
much a global enterprise. And even though live-fire cooking is the most primitive of cooking styles, it is still extremely popular from the tip of South America to the reaches of northern Tibet and the countries in between. In the recipes featured here, I have drawn on this global influence to take advantage of its wonderful diversity. The flavoring of the grilled shrimp is decidedly influenced by Spain and its love of shrimp and using Spanish chorizo as a flavoring agent. The ribs take advantage of the classic Chinese condiments hoisin and soy sauce to produce a sweet and savory glaze. The chicken coated in Dijon mustard and herbs pays homage to France’s love of mustard. Even flavors from our own country are involved in the marinade for beef tri-tip, an American cut loved for grilling in the central coast of California. And because I use stout in the marinade, I could argue that the beloved beer style of Ireland—not a country known for grilling—even plays a role. With these recipes you can add international flavor to your outdoor barbecues that friends and family will enjoy. Best of all, these recipes are simple to produce and don’t involve any complicated cooking methods.
Grilled Shrimp, Sweet Peppers and Onions with Chorizo and Spanish Paprika Butter Makes 4 servings
Soaking shrimp in an iced salt solution not only leaches out any off flavors but gives the shrimp a crisp, juicy texture even if slightly overcooked. The result is crisp, clean succulent shrimp. Butterflying the shrimp prior to cooking makes it quick and easy to grill, plus it creates more interior surface to soak up the flavorful butter. Use Spanish chorizo and not Mexican chorizo, which is completely different and will not work as well in this recipe. Try Pimentón Vera, a smoky Spanish paprika, but if it’s not available a good quality Hungarian paprika will work. If you have any chorizo butter left over, chill and use as a garnish for grilled fish, beef or chicken breast. 1/2 cup kosher salt 1 cup ice cubes 11/2 pounds large unshelled shrimp (20 count or larger) 1 large red bell pepper cut into 1-inch squares 1 medium-large red onion or sweet onion cut into 1-inch chunks 1/4 cup chopped Italian parsley, for garnish
Chorizo and Spanish Paprika Butter 1/3 cup (2 ounces) diced Spanish chorizo 2 large cloves garlic, peeled 2 tablespoons chopped shallots 1/2 cup (1/4 pound) melted butter 2 teaspoons Pimentón Vera or Hungarian paprika 2 tablespoons lemon juice 1 teaspoon lemon zest 1/2 teaspoon kosher salt 1 teaspoon freshly ground black pepper
1. Pour 31/2 cups cold water into a mixing bowl and stir in salt until dissolved. Stir in ice cubes to chill brine to 45°F or less. Add shrimp. Make sure they are covered with the brine and refrigerate for 30 minutes. Drain and discard brine. 2. To butterfly shrimp, make a cut along the leg side to a depth of half the thickness of each shrimp, making sure not to cut all the way through. Open shrimp and flatten them in your palm. Thread shrimp onto skewers so the skewers are perpendicular to the length of the shrimp. The skewers should help to keep the shrimp flat (2 parallel skewers work better than one). Set shrimp skewers aside. 3. Thread alternating pieces of peppers and onions onto skewers. 4. To make the Chorizo Butter: Drop chorizo into the feed tube of a running food processor followed by the garlic and shallot. Stop the machine, scrape down the sides and pulse several times until all is finely chopped. Melt butter over low heat in a small saucepan. Add chopped mixture and paprika to the pan, increase heat to medium, and cook for 1 to 2 minutes or until the garlic and chorizo become fragrant. Add remaining ingredients and keep butter mixture warm. 5. Build a charcoal or gas fire to provide medium-hot heat. Brush each shrimp, pepper and onion skewer with the butter mixture. Place shrimp leg side down and grill for 2 to 3 minutes. Brush again with the butter, turn and grill 2 minutes more or until shrimp are pink and firm. Transfer shrimp to a warm platter while you finish the vegetables. 6. Grill pepper and onion skewers for 2 minutes. Brush with butter and turn over and grill 2 more minutes and brush again with the butter. Continue to baste and turn until the vegetables are tender and the edges are a little charred, about 10 minutes total. Remove shrimp and vegetables from the skewers and arrange on a platter. Drizzle the remaining butter over everything, garnish with parsley, and serve immediately.
summer 2017 real food 23
