Barbeque University With Steven Raichlen; 0306; The Pacific Rim

This guy. Barbecue University. Older smoked salmon fillet. With citrus. Lemon grass. Or something. With spicy you know. Real Brown cinnamon sticks glazed with. The professor with. The Pacific. From a historic resort in the smoke in the Allegheny melodies of West Virginia. University with Steven Wright. For. The first time like.

A drug deal by water making backyard Heroes since 1952 You can visit us at Weber dot com for over 200 recipes grilling tips and more. Johnsonville. By barbeques galore Americas barbecue grill superstores. By. The companion. Innovative and decorative products for outdoor living. The come. And buy craft A-1 steak sauce original TV made possible by public television. Original steak sauce made possible by a one day one steak sauce. He is proud to support public television.

Today. The grilled fish meat and fruits of the Pacific Rim. He can't visit Seattle without sampling salmon. I'm going to show you how they do it in the Pacific Northwest salmon grilled over Alder. It starts with a salmon fillet and the first thing you need to do is run your fingers over the fillet feeling for pin bones. When you find one use a needle nose pliers to gently remove it from the fillet. Next cut the salmon into six six ounce portions. And to make even portions It always helps to cut the fish in half first and then cut each half in thirds. Next brushed the fish with melted butter and seasoned with salt and lemon pepper. Salmon is rich in those healthy omega 3 fatty acids.

So I'm using butter to sort of play off that richness coarse sea salt and lemon pepper. Lemon pepper is simply ground black pepper with dry ground lemon zest and again brush it with melted butter coarse sea salt freshly ground lemon pepper. The next thing you need is a fish basket. This flat basket makes grilling fish a snap oiled the basket with spray oil. On both sides then arrange the fish pieces in the basket. Put the top on to hold the fish in the basket and the way this basket works there's a

little metal ring that slides down to secure the top to the bottom of the basket. Now let me show you how to set up the fire. First of all we have built a fire not with charcoal but with Alder chunks and you may not realize this but you can actually fill a chimney starter with wood chunks. Place the crumpled paper at the bottom and light the wood chunks so you're actually grilling over wood instead of charcoal. Second thing that is interesting about the set up is we're not using a grill great to simply hold the fish in the basket directly over the fire cooking time is about four to six minutes for side. And the beauty of this method is you can get an incredible smoky fragrance from the album. Now I like to grill salmon it's a nice oily fish show it stays more iced even during grilling. And if you have seconds you'll see the oils start to drip out of the bottom of the fish and which fish is this rich it doesn't need a lot of extra flavor. When I was growing up we didn't

really eat much fresh salmon. My grandmother used to make salmon croquettes with canned salmon. And on Sunday mornings we'd have smoked salmon. But today fresh salmon is one of the most popular fishes in America. Salmon is really healthy. It's loaded with omega 3 fatty acids which have been shown to help reduce heart disease. Now I bars fish house is named for one of our Haglund. And even though he's been dead for more than a decade his presence lives on in Seattle. He was a Damon Runyon esque character and when he saw the Squamish Indian method of grilling salmon over all the earth he went crazy. Now this is a really fun way to cook your salmon First of all it makes you feel like you're cooking over a campfire and it's pretty easy to control the heat of the take a look on one side next to the salmon looks a beautiful golden brown but you need to cook wanted you can just simply lift the basket. And once the fish is grilled on one side take a look at that. We'll just turn it over

the grill the other side cooking times. Going to be about four to six minutes per side a little shorter on the second side. Way I can tell the fish is done I'll just give it a pope and it will break into clean flavors. This really is fun it's sort of like roasting marshmallows over a campfire. You can see the fat dripping down and smell this incredible Alder smoke. OK our salmon is cooked. So let's just set it down on a tray. Look how beautiful that is. And. The one thing to remember when removing this metal ring Be sure and wear an insulated glove. Take my word on that I have forgotten to do that. OK so we can just lift off the basket. And arrange our beautiful. Salmon. On this plane. The fish is cooked perfectly.

Breaks into these beautiful leaning plates. This is a compound butter. It's simply cream salt the butter to which I've added orange hues lemon juice and lime juice and a little chopped fresh mint. You roll it. It's almost like a Tootsie Roll in this plastic wrap. And freeze it. And it's always a nice idea to have a little of this compound butter on one hand then to use it simply cut. Quarter inch slices. And place one slice on each piece of salmon. And the heat of the salmon will melt the butter in a melt right into the fish creating an incredible flavor. Compound Butters are great compliment to fish they're easy to make They're simple

all speed the. Melting process along just like my friend Julia Child used to do on her show. With a blowtorch. Melt that butter right into the fish. And let's take a taste. Oh that is just perfectly cooked. Look how moist that is. Called a grilled salmon with citrus mint butter. Amazing something so simple. To be so. Delicious. A satay is a tiny kebab from Southeast Asia. So what's the connection with the Pacific Northwest. Well the nation's first set a bar. Well Ginger opened in Seattle in the

early 1990s. Today the satay is popular from coast to coast. And this one begins with pork loin pork loin is the leanest cut of poor. Imagine this is the center of the eye of the pork roast cut it into thin slices each just shy of a quarter of an inch thick. Now the beauty of pork loin is that it's so lean. A pork loin is actually just about as lean as a boneless skinless chicken breasts to make the set cut each slice a poor in half lengthwise. Take a bamboo skewer and weave the meat onto the skewer. For a bunch it up and then you stretch it out lengthwise Let me show you another one. Saturdays can be made with an almost endless variety of meats. Poor chicken beef shrimp even portabello mushrooms

now make the marinate marinate as a lemon grass marinade from Southeast Asia and lemon grass is an edible grass. It looks something like this used to have to go to an Asian market to find it. But now my local supermarket carries it and lemon grass has this wonderful kind of a lemon and fragrance but without the acidity of fresh lemon. Traditionally the ingredients for the marinade would be pounded in a mortar and pestle. The high tech version is a food processor so start with a couple of stalks of finely chopped fresh lemon grass or finely chopped a red onion minced fresh garlic. This is a hobby this is a hot chili. Don't use more of that than you mean to sugar for a touch of sweetness. Black pepper and puree all of these dry and radiance. Once the dry ingredients are chopped out of the wet ingredients which

include fish sauce lime juice and vegetable oil and puree again you may be wondering what the heck is fish sauce. Fish sauce is a mouthful odorous but extremely delicious condiment made with pickled anchovies. You can find it again at most supermarkets or Asian markets for specialty food stores. And if the idea is upsetting to you you can certainly use soy sauce. So here's what the marinade looks like when it's ready and it smells really terrific. So I have a batch of have been marinating already I'll add my new ones. You can just poor a little of the fresh marinate over the pork. Because these kebabs are so tiny that marinating time as quick as little as 15

minutes or as long as an hour. Let me show you how to set up the grill. I've set up the grill for direct grilling We have a two zone fire that is the coals mounted on one half of the grill. No coals on the other side now. I'll test the heat one Mississippi Ouch. That fire is a little too hot to cook our set Tay's right now so let the coals burn down. Let me show you how to make the sauce in Southeast Asia. Saturday is traditionally served with peanut sauce and I'll fire up another grill. We have lots of grills here at BBQ and you know it's nice to have a gas grill with a side burner because you can make the sauce outside. I have a half cup of coconut milk in this so tape pan I'm going to bring it to a boil and add a half cup of peanut butter. This may seem like an unusual ingredient but peanut sauces are popular throughout Southeast Asia. I'm using a smooth peanut butter here but you can also use a grainy peanut butter. Next add a couple of finely chopped Thai chiles in case you haven't gathered we're talking hot hot

here and a couple of tablespoons of Ceylon throw a tablespoon of minced fresh ginger a quota of garlic minced some freshly ground black pepper ground coriander. Little Sugar again for sweet in a kind of balance all those hot flavors. And finally some soy sauce whiskeys and gradients together until blended and simmer until the sauce is thick. OK the sauce is thick and it's really good. It's got this kind of sweet salty nutty flavor. Well I can see the coals have died down enough now to grill the Saturdays. You've seen it before you see it again. Keep it clean and keep it lubricated. There's a folded paper towel dipped in oil. I know I

keep showing you this segment after segment show after show but it's really important to clean an oil your grill great. Then this is called an aluminum foil shield and it will keep the ends of the skewers from burning. So lay it down on the grill right here. The traditional satay grill and Southeast Asia is very long and slender It almost looks like an elongated metal shoe box. You put the coals in it and the ends of the skewers hang over the side of the grill so they don't burn. We have to use this foil shield to achieve the same effect. Well we have to do now is put on our set taste. And I like to lay the set Tay's on slightly on the diagonal so we get some cool looking grill marks. But you don't notice something else. I left about a quarter of an inch of the point of the

skewer sticking out. You'll see why in a minute. Now if you like. At this point before you turn the said taste you can spoon a little of the marinate over the port and you can see the fourth said Hey here is ready for turning the unique become sort of white on the top. Remember that on a grill like this it tends to cook a little hotter in the center than on the sides. But I'll do is I'll just see. Look how beautiful that is. For the swap He said tase out once the meat starts to lighten on the top side. Simply turn the set tazers when grill the other side the same way. By the way you may be interested to know that the word set today literally means to run someone or something through with a sharp implement. You can say I said to you if you're mad at somebody. The tat tazer cooked when both sides are golden brown. And arrange the set aides on the place so the skewers stick over the edge.

So here are our set 10 days and I made a simple cucumber onion chili relish to go with that. The way you eat a set today you skewer a cucumber on that little point. The end of the skewer spoon a little peanut sauce over the set to take a bite. Of Seattle pork Saturdays because sometimes in barbecue small is beautiful. We grilled our first course we grilled our fish course and now here at the BBQ. Of

course we're going to grill our dessert. Cinnamon grilled plums from Yakima County Washington State Marlow sauce. It all starts with ripe plums and cut the plum and half through the crease to the stone. And twist the two halves in opposite directions to remove the seed. And if the seed is a little stiff you can grab a spoon to unsecure it then cut each half again into quarters. Take a bamboo skewer and make a starter hole in each quarter. The next thing you'll need is a strip of lemon zest the zest is the oil rich outer

rind of the lemon and the easiest way to take it off is with a vegetable peeler. And make a little slit in each strip of lemon zest. You'll see why in a minute. Now the cool thing in this recipe is were actually to make a little fruit obscuring the plum borders on cinnamon sticks and between each piece of fruit. Place a strip of lemon zest. So here's what the kebabs look like when they're ready for grilling. Now let me show you how to make the Marlow sauce. I have a so take my hand heating on the side burner. You'll need a cup of Washington State Marlow. You don't need to break the bank but buy a bottle of wine you wouldn't mind drinking.

The wine to the hot pan and then you can see I've inserted a clove in a strip of lemon zest. So add a couple of clothes and strips of lemon zest to reinforce the cinnamon flavor a cinnamon stick. And a little sugar to blunt the acidity of the wine. Bring this mixture to a boil and whisking to dissolve the sugar and meanwhile make a slurry with lemon juice and cornstarch. Now if you were to add the corn starch directly to the sauce you get lumps right. So what you do is you dissolve the corn starch and a little bit of liquid in this case lemon juice and just whisk this mixture together to dissolve the corn starch. And this is called a slurry.

So the wind is boiling to stir up your slurry and whisk it into the boiling. When the corn starch comes to a boil that will thicken the sauce. It's only a matter of seconds. You do want to bring the sauce to a full rolling boil to cook the cornstarch. Use a spoon to test the thickness you see it sort of falls off the spoon. It's about the consistency heavy. And one final thing. Don't forget to remove and discard the lemon zest and the cinnamon stick. OK so back to the plums. Our grill is good and hot.

Arrange the plums on the grill. These don't take too long to cook because there's lots of natural sugar. And as the plums grill you want to baste them with a little bit of this Marlowe's sauce. What's going to happen is the ends of the cinnamon sticks are going to singe releasing all those fragrant cinnamon oils and the wine will mix with the Carmel ised plum juices. Your car was being the natural fruit sugar. So how do you know when the plums are cooked. Well you give them the old Sharman test gently squeeze the sides and when they squeeze of Lee soft they're ready. You want these plum sweet and sticky like candy Dapple.

The finish up here. Just spoon any of the remaining Marlowe's sauce over the plate. And here it is a grilled for dessert. That will make you crazy. That's it for this stuff. CNN stuck. At Barbecue University.

The resumes from today's show. Then this season of BBQ are contained in Stevens award winning book BBQ USA. This 700 plus page celebration of regional American barbecue contains more than 425 firey rest. And now on DVD the best of Barbecue University over three hours of the recipes and techniques that have made Stephen one of the most trusted things in BBQ. BBQ USA and best of BBQ you can be ordered online by credit. To learn more about barbecuing and grilling visit our website at WW deli BBQ. Any to. Barbecue University with Stephen Wright Lynn. Brought to you by Weber making backyard Heroes since 1952. You can visit us at Weber dot com for over 200 recipes grilling tips and more.

Johnsonville. By barbeques galore. America's barbecue grill superstores. By Decker. And by craft a one steak sauce. Original TV made possible by public television. Original steak sauce made possible by a one day one steak sauce. He is proud to support public television.