Seafood & sauces

• Wild West Steelhead Trout with Fennel & Pernod
• Tennessee Pit-Barbecue Sauce
• Introduction to Marinades

 

Wild West Steelhead Trout with Fennel & Pernod

Ingredients

• 1 1/2 t. fennel seeds, crushed
• 1/4 c. (1/2 stick) butter, room temperature
• 2 T minced shallots
• 1 large fennel bulb, quartered then cut lengthwise into 1/4" thick slices, 2T fronds chopped, divided
• 2 - six to seven ounce trout fillets
• 2 T Pernod, Ouzo or other anise-flavoured liqueur

Instructions

1. Stir fennel seeds in large skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl and cool. Mix in butter, shallots and 1 T fennel fronds; season butter mixture with salt and pepper.
2. Melt 1T butter mixture in same large skillet over medium heat. Add sliced fennel bulb and 1/4 c. water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and saute fennel until lightly browned, about 2 minutes. Transfer fennel to plate.
3. Sprinkle trout with salt and pepper. Add 1 T butter mixture to same skillet and melt. Add trout, cover and cook 5 minutes. Turn trout over, add 1/4 c. water to skillet. Cover and continue cooking until trout is just opaque in center, about 5 minutes longer.
4. Slide trout to 1 side of skillet, return fennel to skillet. Add Pernod, 2 t butter mixture and remaining 1 T fennel fronds, stir to heat through.
5. Divide fennel mixture amongst plates, top with trout, spoon remaining butter mixture over trout.

Tennessee Pit-Barbecue Sauce

This BBQ sauce is fantastic on pork. We grilled pork back ribs and slathered them with sauce for a wonderfully messy, yummy feast!

Ingredients

• 1/2 c. butter
• 1 yellow onion, roughly chopped
• 2 garlic cloves, minced
• 1 T. dry mustard
• 1 t. dry mustard
• 1 t. crushed red pepper flakes
• 3 T. brown sugar
• 2 c. ketchup
• 1/2 c. Worcestershire sauce
• 2 T. hot pepper sauce such as Tabasco
• 2 T. molasses
• 1/4 c. bourbon (optional)
• 2 T. soy sauce

Instructions

1. Melt butter in medium saucepan over medium heat.
2. Add onion and garlic, cook stirring, until onion is soft and translucent, about 5 minutes.
3. Add mustard and red pepper flakes, cook 2 minutes.
4. Stir in the remaining ingredients. Bring to a simmer and cook 10 minutes over low to medium heat.
5. Serve or let cool completely. Store covered in the fridge for up to 1 week.
6. Before using, gently reheat.

Source: Annual Recipes 2003, Martha Stewart Living, page 189

Introduction to Marinades

Marinades, rubs and glazes offer a variety of flavours and convenience to summer BBQ-ing!

Marinating simply means soaking foods in a seasoned, often acidic, liquid before cooking. Acid causes tissue breakdown, which tenderizes the meat, and allows moisture to be absorbed, resulting in a juicy finished product.

Marinating dates back to the 1500's in Korea where they traditionally marinated meat in soy sauce, garlic, sugar, scallions and sesame oil. In all of Asia, soy sauce used as a marinade dates back over 3000 years. The Spaniards used "escabeche", a bright vinegar or wine-based marinade spiced with garlic, peppers and onions and introduced it to Latin America in the 1600's. Marinades helped both flavour and preserve the meat.

A traditional marinade consists of a flavourful combination of oil, sugar, salt, spices and acid. Here are some mix & match marinade options for you to play with in the kitchen. Just whisk together your favourite combination, mix with the meat and let sit for 1 - 24 hours, grill and serve.

Marinade Ingredients

• ACIDIC
  vinegar, beer, wine, bourbon, worcestershire sauce (in smaller quantities), unsweetened pineapple juice, apple, orange, lime or lemon juice, sherry.
• OILS & SWEETENERS
  olive oil, grape seed oil, tomato paste, maple syrup, hoisin sauce, molasses, honey, soy sauce, jams and jellies.
• SEASONING
  salt, fresh ground pepper, brown sugar, honey, garlic, rosemary, onion, seasoning salt (MSG Free), mustard, tamarind, cumin, ginger, chili, curry powder.

Marinating Tips

1. Use non-reactive containers such as stainless steel, porcelain, or clay - not cast iron or aluminum.
2. Food does not need to be completely submerged but turned often to ensure all the surfaces come in contact with the marinade.

Marinating Times

• STEAK : Overnight or up to 24 hours
• PORK & LAMB : 5-8 hours
• CHICKEN : 2-3 hours
• FISH : No more than 1 hour