One Palaeolithic evening, sometime before the idea of the wheel came to mind, a caveman (or woman) accidentally dropped a not-so-mignon filet of mastodon into the warming campfire and voilà - the idea of barbecue was born. Many millennia later, this oldest form of cooking still remains the best today. Outdoor grilling sears in the juices, burns out the fat and wafts appetite-appealing aromas into the air.
Cooking with fire is elementary, as are the practical details. Start with a clean grill - a crumpled ball of aluminium foil removes grease build-up nicely. Use tongs, not tines, to turn food. Forks pierce meat causing tasty juices literally to go up in smoke. Stick-to-it-iveness is not a virtue when it comes to grills, non-stick sprays or a light coating with olive oil lessens gripes about grip. Otherwise, all you need is fuel and a match.
For travellers, barbecue begets a movable feast. Beaches, campgrounds, and parks around the world offer pits and grills for use; alternatively travellers can buy small, portable grills... you decide if you're a fan of charcoal (more flavour) or gas (more foolproof).
While Spain serves its dishes a la parilla and Australia extols its barbie, the United States remains a hotbed of barbecue thanks to its Wild West traditions and meld of world cultures. We grilled (figuratively of course) Chef Larry Banares about his favourite summer sizzles. Chef Larry presides over Torreyana Grille at Hilton La Jolla Torrey Pines Hotel and Golf Resort near San Diego, California. In addition, he hosts his own television cooking programme and has appeared on the Barbecue America series, which airs on PBS (Public Broadcasting Service) in the U.S. In his recipes that follow, sauces become sources of pleasure by adding zing to grilled meats and fish.
Chef Larry's Sirloin Burgers with Roquefort Cheese
Easy
Serves 6
- 1 kg (2 1/4 lbs.) Ground beef sirloin, 80% lean
- 1 small spoon (tsp) Soy sauce
- 1/4 small spoon (tsp) Granulated garlic (or one clove garlic, chopped)
- 40 grams (1/4 cup) Onions, diced, sautéed in butter, cooled
- 20 grams (2 Tb) Parsley, chopped
- Salt and fresh-ground black pepper to season
- 75 grams (3/4 cup) Roquefort bleu cheese
- For service:
- 6 large hamburger buns
- 50 grams (1/4 cup) Melted butter
- Roasted Red Pepper and Basil Aioli (recipe follows) as needed
- 6 Green leaf lettuce leaves, rinsed
- 12 Ripe tomato slices
- 6 Bermuda onion slices
- Prepare Roasted Red Pepper and Basil Aioli per recipe that follows. Reserve.
- Preheat grill or BBQ. Prepare lettuce leaves, sliced tomato and onions. Reserve under refrigeration.
- Place ground beef in a mixing bowl. Add soy sauce, granulated garlic, cooked diced onion and parsley. Season with salt and fresh-ground black pepper, mix well.
- Separate meat mixture into six portions and form into patties. Press a "well" into each patty and stuff with Roquefort cheese. Gently press meat over to encase cheese.
- Place burgers on a grill/barbecue or grill pan, cook to desired doneness.
- Brush buns with melted butter and grill until golden brown. Place buns on a serving platter and top with cooked sirloin burgers. Serve with Roasted Red Pepper and Basil Aioli, lettuce leaves, sliced tomatoes and onions.
Chef Larry's Roasted Red Pepper and Basil Aioli
Easy Serves 6- 50 grams (1/4 cup) Roasted red peppers, pureed
- 1/2 small spoon (tsp.) Garlic, minced
- 125 milliliters (1/2 cup) Light mayonnaise
- 1 Fresh squeezed lemon
- 6 Large basil leaves, minced
- 1 small spoon (tsp.) Parsley, chopped
- Salt and fresh-ground black pepper to season
- Combine roasted red pepper puree, mayonnaise, garlic, lemon, fresh basil and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration until service. Use a condiment for grilled meat, fish or poultry.
Chef Larry's Grilled Salmon With Red and Green Grape Salsa
Easy
Serves 4
- 4 Fresh salmon fillets, each 150 to 175 grams (5 to 6 oz.)
- Olive oil as needed
- Salt and fresh-ground black pepper to season
- Chef Larry's Cilantro-Lime Aioli and Grape Salsa (recipes follow)
- Chives, minced, to garnish
- Prepare Grape Salsa and Cilantro Lime Aioli (see recipes below). For salsa, cover and refrigerate at least 2 hours to allow flavours to develop. Reserve salsa and aioli under refrigeration until service.
- Preheat grill. Season salmon fillets with olive oil, salt and pepper. Place on grill and cook until done - about two to three minutes on each side. Place grilled salmon fillets on serving plates and top generously with Red and Green Grape Salsa. Drizzle with Chef Larry's Cilantro-Lime Aioli and garnish with minced chives.
Chef Larry's Red and Green Grape Salsa
Easy Serves 4- 150 grams (1 cup) Red seedless grapes, coarsely chopped
- 150 grams (1 cup) Green seedless grapes, diced fine
- 50 grams (1/3 cup) Tomato, finely diced
- 40 grams (1/4 cup) Red onion, finely minced
- 40 grams (1/4 cup) Red and green bell pepper, finely diced
- 1 Jalapeno pepper, seeds removed, finely chopped
- 1/2 small spoon (tsp.) Garlic, fresh, finely chopped
- 1 small spoon (tsp.) Cilantro, minced
- 1 small spoon (tsp.) Olive oil
- 30 grams (1 oz.) Fresh lime juice
- Salt and fresh-ground black pepper to taste
- Combine grapes, tomato, red onion, green and red pepper, jalapeno, and garlic. Mix cilantro, olive oil, and lime juice together. Pour over grape mixture and gently toss. Season to taste with salt and fresh ground black pepper. Cover and refrigerate for at least 2 hours to allow flavours to develop.
