GRILLED FISH TACOS
This is an easy quick made delicious fish taco with shredded white cabbage, salsa (recipe not included), red onions, sour cream and lots of fresh cilantro. A healthy option for the grill.
Ingredients (ca 4 servings)
- 1 lb (450 g) White fish, flaky (I used small fillets of cod)
- 12 Small soft flour tortillas
- 1 Lime, juiced
- 3 tbsp Sesame oil
- 3 tbsp Rapeseed oil
- 1 tsp Soy sauce
- 1 tsp Chili powder
- 1/4 cup Chopped fresh cilantro
- Ca 1 lb (450 g) White cabbage, shredded
- 2-3 cups (5-7 dl) Sour cream
- 2 Red Onions, thinly sliced
- 1 cup (2.5 dl) Fresh cilantro, chopped
- 2 cups (5 dl) Your favorite tomato salsa
- Hot sauce (I used tabasco chipotle)
- Preheat the grill to high heat.
- Start with the marinade. In a bowl, add juiced lime, sesame oil, soy sauce, chili powder and 1/4 cup chopped cilantro. Mix well.
- Pour marinade over the fish and let it marinate for about 30 minutes.
- Remove fish from marinade and carefully remove excess marinade with a paper towel.
- Grill the fish for 2-3 minutes on each side or until it’s done.
- Flake the fish with a fork.
- Grill the tortillas a couple of seconds on one side.
- Place a tortilla on a plate. Add fish, shredded white cabbage, sliced red onion, tomato salsa, sour cream, hot sauce of your choice and lots of chopped fresh cilantro.
PORTER BRAISED THICK RIBS WITH HONEY AND GINGER GLAZE
Thick pork tender loin ribs is on of my all time favorites to put on the grill. Here’s a really tender and nice porter braised version with a sticky, sweet and juicy glaze made of honey, ginger and other good stuff.
INGREDIENTS (about 4 servings)
Ingredients for the braised ribs
- 4 lbs (ca 1.8 kg) Thick pork tenderloin ribs, cut in manageable sizes
- 650 ml Fine porter (I used Sierra Nevada Porter for this one)
- 3 Cloves garlic, peeled and crushed
- 3 Bay leaves
- 1 cup Beef stock
- 1 tbsp Brown sugar
- 1 tbsp Chinese soy sauce
- 15 Pink pepper grains
Ingredients for the glaze
- 1 Cup Thick honey
- 2 tbsp Chinese soy sauce
- Juice from one lime
- 3 cloves garlic, peeled and minced
- 2 tsp Dry ginger powder
- 1 tbsp Worcestershire sauce
- Put all ingredients for the braised ribs (including the ribs of course) in a large saucepan. Make sure the liquid is covering the meat. If not, you might wanna add some water to get them ribs covered.
- Put saucepan in on the stove. Let come to a boil and lover the heat so that you can keep an even temperature just below the boiling point. Keep them cooking for 5 hours. And be sure to keep an eye on the pan to avoid it cooking.
- After 5 hours, remove ribs carefully from the pan. Let them cool for a while. (The liquid in the pan can be kept and used as pork stock for some other nice dish.)
- While the ribs cool down, in a bowl mix ingredients for the glaze.
- When the ribs are cool enough to handle with your hands, carefully brush the ribs with the glaze.
- Grill ribs carefully on the charcoal grill until they get a nice surface. Turn them often and keep brushing them with the glaze to get a thick and nice sticky surface.
This is actually a recipe I was thinking to keep as a secret. It’s a glaze I’m particularly proud of. I’m working on a BBQ sauce version of this as well and will come back to you with that one. But here’s a nice recipe with a pork tenderloin with this great homemade fig glaze. Hope you enjoy!
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Here’s one of my recent favorites. This bbq rib-eye in Korean marinade is so damn good with this perfectly balanced salty, sweet, nutty and piquant marinade (for my swedish friends, rib-eye=entrecôte). And it’s very easy to make!
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Brisket BBQ Utopia Off-Season Style
Ok, the weather isn’t optimal for grilling right now and I admit I’ve cheated a bit on this one. So I call it the Brisket BBQ Utopia Off-Season Style. =)
This is another sweet, salty and rich tasting piece of meat. It’s a crazy tender piece of brisket cooked with pears, pink pepper and other good stuff, then glazed in the oven with fine honey, chilli sauce, lemon peel and black pepper.
INGREDIENTS (2 servings)
- 1.2 lb (ca 0.55 kg) Salted Beef Brisket
- 1/2 Onion
- 1 Ripe Pear
- 10 Pink Pepper Grains
- 2 tbsp Soy Sauce
- 1 tbsp Beef Broth
- 1 tbsp Brown Sugar
- 1/2 cup Honey
- 2 tbsp Heinz Chili Sauce
- 1 tsp Grated Lemon Peel
- 2 tsp Freshly Ground Black Pepper
PREPARATION - COOKING THE BRISKET
- Chop onion coarsley.
- Remove seeds from pear and chop coarsley.
- Put onion, pear, pink pepper grains, soy sauce, beef broth and brown sugar in a large pot.
- Place brisket in the pot.
- Let come to a boil and lower the heat.
- Simmer on low heat for about 3-4 hours. Make sure that it doesn’t boil.
PREPARATION - GLAZING THE BRISKET
Time to prepare the glaze!
- Set the oven on 450°F (ca 230°C)
- Put honey, Heinz Chili Sauce, lemon peel and freshly ground black pepper in a bowl. Mix well.
- Put brisket in an ovenproof dish.
- Rub brisket with the glaze.
- Roast in oven for about 20 mins.
I love to serve this version of the brisket with potato gratin. Enjoy!
Ginger and mustard rib glaze
Here’s a nice and simple glaze perfect for the christmas ribs. It’s sweet, sour, salty and spicy! I prefer the thick pork ribs for christmas but the glaze works fine with any kind of ribs.
INGREDIENTS (enough for 2 lb/ca 1 kg)
- 1/2 cup (ca 1 dl) Thick Syrup
- 2 tbsp Chinese Soy Sauce
- 2 tbsp Red Wine Vinegar
- 1 tbsp Coleman’s Mustard Powder
- 2 inches (ca 5 cm) Fresh Ginger
- 1 tsp Chili Powder
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Freshly Ground White Pepper
- Peel and grate the ginger.
- Put ginger, syrup, soy sauce, red wine vinegar, mustard powder, chili powder, black and white pepper in a bowl.
- Mix well.
- Brush glaze on ribs for the last 30 minutes of grilling/cooking.
Black Caramel Steak Sauce
This is a great sweet, sticky and just enough sour steak sauce perfect for any beef.
INGREDIENTS (about 2-4 servings)
- 1 cup (ca 2,4 dl) Balsamic Vinegar
- 2 tbsp Brown Sugar
- 1 tbsp Red Wine Vinegar
- 1 tbsp Chinese Soy Sauce
- 1 tbsp Concentrated Blackcurrant Juice
- 1 tsp Lime Juice
- 1 clove garlic, crushed
- 1 Bay Leaf
- 10 Pink Pepper Grains
- Put all ingredients in a sauce pan.
- Let it come to a boil and cook pretty intense for about 5 minutes to reduce the sauce to a nice thick reduction.
- Remove the crushed garlic and the bay leaf.
- Drizzle the sauce over meat just before serving.
Tip: Don’t reduce the sauce too much or it might become too sticky. In that case, add some more balsamic vinegar and stir until the sauce gets a good consistency.
Chili and maple syrup glaze
Here’s a simple but really good glaze I use a lot. I mostly use it for pork and chicken but it’s good with most kinds of meat and even grilled salmon.
- 1 Cup (about 2,5 dl) Heinz Chili Sauce
- 2 Tbsp maple syrup
- 1 Tbsp oil (I use rapeseed or corn oil)
- 1 Tbsp chinese soy sauce
- 1 Tbsp freshly ground black pepper
Simply put all ingredients together in a bowl and mix well. Put glaze on meat for the last 15-20 minutes of the grilling.