The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Chris Schlesinger & John Willoughby

Author:Chris Schlesinger & John Willoughby [Schlesinger, Chris & Willoughby, John]
Language: eng
Format: epub, pdf
ISBN: 9780060084493
Publisher: IB Dave's Library
Published: 2010-08-12T07:00:00+00:00

Four-Star V.I.P. Dinner

Grilled Sweetbreads with Smithfield Ham and

Parsley-Caper Dipping Sauce

Tuna Sashimi with Arugula, Pickled Ginger,

and Soy-Wasabi Dip

Grilled Marinated Quail

Grilled Sweet Potatoes with Molasses Glaze

Cary's Chocolate Cloud with Raspberry Sauce

Lizzie's Totally Awesome Rosemary-Grilled Rabbit with

Cumberland Sauce

2 4-pound whole rabbits Fresh rosemary from 2 6-inch stems 1 tablespoon minced garlic

216 / The Thrill of the Grill

Salt and freshly cracked black pepper to taste

1. Rub the rabbits with the rosemary, garlic, and salt and pepper to taste.

2. Place the rabbits on the grill over low heat and cover. 3. Cook about 15 to 20 minutes per side, until the rabbit meat is opaque throughout. It will look like done chicken.

4. Serve with Cumberland Sauce for dipping.

Rabbit is some serious good eating when grilled. Don't bother to break out the silverware for this one, because the many bones in the rabbit mean you have to use your hands to really do it justice. I'd use Cumberland Sauce for dipping. Escoffier recommended this classic sauce for cold game, and its sweetness certainly goes well with the slightly gamy taste of the rabbit.

This dish was named after my niece's reaction when she first tasted it. * Serves 6 as a main course

SERVING SUGGESTIONS: I suggest Sweet Potato Hash Browns with Bacon and Onions and Boiled Collard Greens with Salt Pork for an awesome grilled dinner.

Cumberland Sauce

1/4 cup currant jelly

1/4 cup port wine

1 tablespoon chopped shallots

1/2teaspoon grated orange rind

1/2 teaspoon grated lemon rind Juice of 1 orange

2 tablespoons lime juice (about 1 lime)

2 dashes of Tabasco sauce

1. In a saucepan, combine the jelly, port wine, shallot, and orange and lemon rind, and bring to a simmer.

2. Simmer 2 minutes, then remove from the heat.

Chris Schlesinger & John Willoughby / 217

3. Add the orange and lime juice and Tabasco and mix well. Allow the sauce to cool to room temperature before serving. Keeps up to 2 weeks, covered, in the refrigerator.

About 11/2 cups

Grilled Sweetbreads with Smithfield Ham and

Parsley-Caper Dipping Sauce

MED-HIGH

For the dipping sauce

8 tablespoons extra virgin olive oil

3 tablespoons capers

1 tablespoon minced garlic

4 tablespoons chopped parsley

4 tablespoons balsamic vinegar

2 tablespoons lemon juice (about 1/2 lemon)

Salt and freshly cracked black pepper to taste

1 pound very fresh sweetbreads

4 tablespoons white vinegar

Salt and freshly cracked black pepper to taste

1 pound Smithfield ham, thinly sliced (you may substitute prosciutto) 1. Combine all the dipping sauce ingredients, mix well, and set aside in the refrigerator.

2. Rinse the sweetbreads well and place them in a large saucepan with water to cover. Add the vinegar and salt and pepper to taste, and bring to a boil. Simmer for 12 to 15 minutes until the sweetbreads are firm to the touch; they should feel like the base of your thumb when you press your finger against it.

3. Remove the sweetbreads from the water and allow them to cool. 4. When the sweetbreads are cool, clean them by gently prying the 218 / The Thrill of the Grill

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