Handy Hints for
Barbecue Grilling:
· Be organised: have everything you need ready and at hand
before you start grilling - Go through your food plan; think food
ingredients, marinades, seasonings, equipment and tools. Cover
food to protect against flies and sun.
· Don't use a fork and never stab the food when turningit
is best to use a pair of tongs to grip and turn. When you stab
the meat with a fork, you will allow tasty juices to drain away
into the fire which then can spit and develop aggressive flames.
· Food cooks faster under a covered grill
· You don't need to marinate tender cuts of meat overnight;
they can be marinated in as little as 15 minutes! Less tender
meats need to be marinated at least 6 hours.
· If using wooden skewers, soak in water thirty minutes
before using so ends won't burn during grilling time.
Portobella Mushrooms Stuffed with Cajun Pork
Thanks
to Weber Barbecues
A charming appetizer
with kick. This recipe can be doubled to feed a bigger crowd.
For the stuffing:
1 small onion, finely chopped
1 tablespoon olive oil
1/4 cup bread crumbs
1/2 cup chicken broth
1/2 teaspoon dried marjoram
1/4 teaspoon cayenne
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/2 teaspoon cider vinegar
8 ounces minced pork
For the stuffing:
12 portobella mushroom caps (about 2" diameter each), stemmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Olive oil for brushing mushrooms
To make the stuffing: In a medium sauté pan over medium
heat, cook the onion in the olive oil for 3 to 4 minutes or until
the onions are tender. Remove from stove and chill completely.
In a medium mixing
bowl, combine the bread crumbs and the chicken broth. Add the
chilled onions, marjoram, cayenne, paprika, salt, pepper, garlic
powder, vinegar, and ground pork. Mix well. Cover and refrigerate
until ready to use.
To make the mushrooms:
Use a spoon to scrape the black gills out of each mushroom. Season
the mushrooms with the salt and pepper. Lightly brush the outside
of the mushrooms with olive oil.
Divide the pork mixture
into 12 equal portions and press one portion into each mushroom.
Place mushrooms stuffing side up directly over low heat and grill
for 15-17 minutes. Serve with fresh tomato sauce or corn relish.
Makes 6 servings
Drinks Suggestion
This play on the New Orleans Po'Boy creates a fine balance of
earthy, meaty flavors with a bit of sassy spice. Try a Dolcetto
d'Alba, a charming medium-bodied, fruity red from Italy's Piemonte
region to bring out the flavours and put out the fire.
