Photo: Westend61 – Creativ Studio Heinemann, Getty Images.
Grilling is one of the best parts of summer but after a while, one tires of brats and burgers. Who better to infuse your BBQ repertoire with fresh ideas and culinary sophistication than professional chefs? Chef Andrew Zimmern (of the Travel Channel’s Bizarre Foods fame) and Chef Thomas Boemer (of fried chicken joint Revival) shared their treasured recipes for seafood and meat, respectively. Fire up the grill and get ready for a memorable meal!
Grilled Mahi Mahi with Mango Relish
Photo: Madeline Hill.
Ingredients:
- 4 pounds mahi mahi, trimmed and portioned into 6-8 ounce pieces
For the marinade:
- 2 tablespoons annato seeds
- 3 clove garlic, minced fine
- 1/3 cup onion, minced
- 1/4 cup olive oil
- 1/4 cup fresh squeezed lime juice
- 3 tablespoons minced cilantro leaves
- Zest of 1 orange
For the relish:
- 3 tablespoons olive oil
- 1/3 cup minced onion
- 1/3 cup minced red pepper
- 1/3 cup minced fennel
- 3 tablespoons minced bacon
- 1 sprig fresh oregano
- 2 ripe mangoes, pitted and diced in 1/4-inch pieces
- 1/3 cup fresh lime juice
- 1 poblano chile, roasted and minced
- 1 jalapeño chile, minced
- 3 tablespoons minced cilantro
- 3 tablespoons mint, chiffonade
- 1/4 cup diced red pepper
- 1/4 cup diced yellow pepper
Preparation:
First, steep the annato seeds in 1/4 cup of hot water for 2 hours. Add to a blender with the rest of the marinade ingredients and pulse to combine. Marinate the mahi mahi in this mixture for 12 hours in the refrigerator.
Make mango relish by placing olive oil in a saute pan over medium heat. Add the onions, pepper, fennel, bacon, and oregano. Cook over medium heat for 10 minutes until bacon has rendered and begun to brown. Cool and remove the oregano sprig. Place this mixture in a work bowl and add all the other ingredients. Let sit at room temperature for 15 minutes and serve.
When ready to grill, remove fish from marinade. Prepare grill to cook over high direct heat. Oil the grate, and grill fish to taste over high direct heat until just cooked through, about 3 to 4 minutes per side (depending on the thickness of your fish). Serve with the mango relish. Makes 6 servings.
Recipe by Andrew Zimmern.
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Grilled Chili Shrimp
Photo: Stephanie Meyer.
Ingredients:
- 3 tablespoons vegetable oil
- 1 cup onions, diced
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, grated
- 2 tablespoons turmeric
- 1 tablespoon sea salt
- 1 tablespoon coriander seeds
- 1/4 cup garam masala
- 1/2 cup tamarind puree
- 2 tablespoons hot paprika
- 1 teaspoon crushed dry red chiles
- 4 Roma tomatoes, halved
- Juice of 1 lime
- 2 pounds u-15 sized wild-caught whole shrimp with the head on; deveined with shell left on
- Lime wedges, for serving
Preparation:
Place 2 tablespoons of the oil in large pan over high heat. Brown the onions until they are caramelized and soft. Stir in the garlic, ginger, turmeric, salt, coriander seeds, garam masala, tamarind, paprika and crushed red chiles; reserve. Brush the tomatoes with the remaining tablespoon of oil and broil until charred and soft. Combine the onion mixture with the tomatoes and lime juice and process in a blender. Marinate the shrimp in this mixture for 24 hours in the refrigerator. Grill over high direct heat and serve with lime wedges.
Recipe by Andrew Zimmern.
Grilled Lamb Chops with Broccolini, Pistachio and Picholine Olives
Photo: Courtesy Thomas Boemer.
Ingredients:
For the olive sauce:
- 1/2 cup chopped picholine olives
- 1/4 cup chopped shelled pistachios
- 1/4 cup golden raisins
- 1/2 cup olive oil
- 1 teaspoon chopped thyme
- 1 teaspoon chopped parsley
- 1 tablespoon honey
- 1/2 teaspoon lemon zest
For the lamb:
- 8 lamb loin chops
- 2 pounds Broccolini
Preparation:
Make olive sauce by mixing together the olives, pistachio, golden raisins, olive oil, honey, lemon zest, thyme, and parsley in a small bowl; finish with salt and fresh ground pepper. Season the lamb chops with salt and pepper and grill 2 minutes on each side of very hot grill. Set the chops aside, tented with aluminum foil to rest. Season Broccolini with salt, pepper, and olive oil and place directly on grill until fully cooked. Toss Broccolini with 2 tablespoon of the olive sauce. Divide the Broccolini onto 4 plates, top with lamb chops and finish with remaining olive sauce.
BBQ Pork Shoulder with Mustard Slaw
Photo: Courtesy Thomas Boemer.
Ingredients:
- 1 boneless pork shoulder
- 2 tablespoons kosher salt
- 1/4 cup brown sugar
- 1 teaspoon cayenne pepper
- 1 1/2 tablespoons ground black pepper
- 2 tablespoon paprika
- 2 cups yellow ballpark mustard
- 3/4 cup white sugar
- 1 cup cider vinegar
- 1/2 teaspoon celery seed
- 1 teaspoon onion powder
- 2 each heads of white cabbage (shredded)
- 1 cup mayo
- 1/2 bag potato rolls
Preparation:
Mix together the salt, brown sugar, cayenne, black pepper, and paprika. Use one half of the quantity of rub to cover the entire pork shoulder making sure to work in to the surface with your hands. Set a charcoal grill in an indirect set up and place the pork shoulder on cooler side of the grill. Cover and bring a consistent temperature between 275 and 325 degrees. Cook for 6 to 8 hours or until the shoulder starts to jiggle and the meat pulls away easily. Tent the pork shoulder with aluminum foil and rest a minimum of 45 minutes. In a 2-quart sauce pot combine yellow mustard, sugar, other half of rub, onion powder, celery seed and simmer under low heat for 20 minutes. Add the cider vinegar and allow to cool. Combine the mayo with ½ cup of the mustard BBQ and use to dress the shredded cabbage. Chop the shoulder while seasoning with salt, pepper, and some of the mustard BBQ. Serve on potato rolls topped with slaw, pickles, and mustard BBQ.
