Barbecue Rising continued

Moppin’ Sauce
Fair Hill Inn

Ingredients

  • 2 12-oz. beers, preferably a lager or ale
  • 12 oz. beef stock
  • 2 Tbs. crushed red peppers or 4oz. any prepared hot sauce
  • 1/4 cup brown sugar
  • 1 Tbs. cracked black pepper
  • 4 cloves garlic minced
  • 1 large red onion, diced small
  • 1/2 cup cider vinegar
  • 1 cup tomato puree (not paste)
  • ½ cup lard

Instructions

  1. Combine all the ingredients and stir well over low heat until thoroughly mixed. Moppin’ sauce can be used for basting and as a table sauce.
Grilled Herb Rubbed Salmon with Broken Black Olive Tapenade and Charred Yellow Pepper Sauce
Twelves Grill

Salmon Filet

Start with a salmon filet, leaving the skin on to help hold it together while grilling. Pat dry and season with salt and pepper and a variety of fresh herbs, such as minced parsley, cilantro, and thyme, and rub on salmon with good olive oil.

Clean, oil, and preheat the grill.

Sauce Ingredients

(Make ahead to allow the flavors to build.)

  • 2 yellow bell peppers, charred on the grill, seeded and chopped.
  • 1/3 cup white vinegar
  • 1 Tbs. chopped garlic
  • 1 Tbs. honey
  • 1 tsp. dijon mustard
  • 3/4 cup olive oil
  • salt and pepper

Sauce Instructions

  1. In a blender or food processor, combine the peppers, vinegar, garlic, honey, and mustard for about 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season with salt and pepper.

Tapenade

  • 1 1/2 cup assortment of favorite olives, pitted
  • 3 Tbs. pine nuts
  • 1 Tbs. chopped garlic
  • 1 peeled shallot, chopped
  • 1/4 cup olive oil
  • 1 chopped bunch of parsley

Tapenade Instructions

  1. In food processor, combine pine nuts, garlic, shallot, olives, parsley, and oil. Pulse a few times, leaving the tapenade chunky and rustic. Season with salt and pepper..

To Assemble

Place salmon on the grill, flesh side down, for 2 minutes, turn 1/4, and continue for another 2 minutes. Flip to skin side down, and grill for another 3-4 minutes. Remove from grill. Spoon a pool of yellow pepper sauce on the plate first, then the salmon filet, and top with a spoonful of tapenade on top and around.

Roasted Lemonade
Fair Hill Inn

Instructions

  1. Note: The volume of the recipe is dictated by the desired yield and taste preference.
  2. Place halved lemons in a heavy-bottomed roasting pan with high sides.
  3. Pour in enough water to come half way up the pan.
  4. Add 1/4 cup sugar per each 6 lemons.
  5. Roast at 350 degrees F until the lemons have begun to turn a dark brown. Turn them while roasting to brown all sides. Once browned, remove from the heat and let cool.
  6. Squeeze the lemons, through a strainer, back into the liquid. Stir well and adjust to taste.

Alternatives

A similar technique may be used with peaches. They are peeled and pitted first. Follow the same approach but reduce the amount of water by half. The finished liquid may be used to flavor ice tea.


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