Shrimp lend well to marinades it in parts flavor into the otherwise fairly plain tasting shrimp. And one of the easiest ways to impart flavor into seafood is with Old Bay Seasoning it is a quick way to add a familiar taste that has been adding flavor to seafood dishes for a long time. It is a fairly quick and simple recipe I use here but the results are anything but simple.
Now there are different techniques to making beer shrimp many uses a foil pack but I prefer this method as it imparts the grills wonderful smoky flavor into the mix to tie it all together. The marinade is a quick and simple combination and with seafood you do not want to marinate it for long especial if you have citrus in it as the citrus will actual cook the seafood and if you do it to long it will turn the food to mush.
So when we use the marinade in this recipe it is merely to impart some extra flavor and we use the marinade for a reduction sauce. Now if you are a fan of my sauces and marinade site you will know this idea comes with a big word of warning or caution. Whenever using a marinade that has been in contact with raw food you must I say it again must boil it for a minimum of five minutes to kill off any potential bacteria in the marinade that may have contaminated it. As long as you do this the bacteria will all die and you will be left with a perfectly safe to use sauce that goes well with the food as they have the same flavor profile. Continue reading
When we think barbeque we usually first think of meat on the grill but barbequing can also refer to the spicing and that is the case in this recipe. In this recipe we slow roast pork to make barbequed pulled pork. The nice thing about using the crockpot is it slowly cooks the meat down and tenderizes it then we finish the process in the roasting pan in the oven to finish infusing our flavors into the meat for a deep down barbecued pork recipe that will be a winner.
It is nice to do barbeque on the grill but in many parts of the country including where I live you would not want to be out grilling in February considering it was -13 the other mooring I don’t think so. So what is a serious barbeque nut to do well with the use of the crockpot we can make a barbequed pulled pork that is tender and full of all the flavors except some of the smoke that we get from the grill, but short of that I think this recipe will even make a believer out of the most diehard pulled pork fan.
Now you could take and utilize a bit of liquid smoke but I am not a fan of synthetic flavors so I will forgo the smoke in favor of that wonderful barbeque taste. You could even just use the barbeque sauce recipe from here in your other barbeque recipes it is a classic sauce my kids just love and it leaves out all the chemicals of commercial sauces. If you have never made your own barbecue sauce it really is quite simple just some cooking time to reduce it until it is nice and thick but it really is much more full flavored. Continue reading
We have all heard of restaurants that feature a surf and turf combination on the menu of some sorts. Usually a steak and seafood combo and these have become very popular in many restaurants. On the other hand most of us have not ventured into the realm of seafood pizza especial ones made on the grill. I have to admit I was reluctant at first to try seafood on a pizza it just seemed wrong like it violate some food law or something so it took quite some doing to cross that line, but once I did I was sold.
Now for those of you who have followed my various blogs for a while you’ll know one of my favorite food groups, lol is bacon the other is pizza (and sugar, sorry). So, to make the move to a land and sea version of a pizza is not much of a stretch for me. I mean what isn’t better with bacon on it? It is among the greatest food enhancers out there it just makes everything better. Don’t believe me add some to salad, or wrap something in it and broil it until the bacon is just crisp. Need I mention eggs and omelets?
In this world there is probably no more perfect food to make all the others better other than bacon and sugar. Now this recipe leaves out the sugar but marries bacon and our favorite seafood shrimp together to bring you a let’s say surf and turf version of the pizza now not to leave the veggie lovers out I also combine in this land and sea marriage nice big chunks of sautéed onions because if bacon makes everything better onions make bacon better they pair wonderfully and if the onion isn’t enough to salience the veggie crowd how about the addition of corn. Corn? Yes corn it is a nice blend to tie this pizza all together. Continue reading
Top ideas of things to check before your next grilling event. Continue reading
This is a great pizza for seafood fans, but it does not require as much time to make as you might assume. Some seafood recipes, a lot of them in fact, require you to buy and prepare fresh seafood, which is both expensive and time-consuming, but this recipe uses tuna, imitation crab and any other seafood you want to add, for quick and easy results, and a really tasty end result. You can either use a readymade crust for this recipe or, if you prefer, why not make your own dough or buy the dough and roll it out into your preferred shape and size? Anything goes, but for the quickest result, just use a readymade crust and add your own sauce and toppings for a delicious result which does not take all day to achieve.
Frutti di mare is a type of pizza which often has shrimp, mussels, squid, and similar seafood toppings. In Italy this pizza tends to be cheese-free, but we are cheese lovers here and prefer to add mozzarella. If you want to leave it off though, for a more authentic frutti di mare result, by all means go ahead. Although a white sauce would suit the delicate flavor of the seafood, we are using a tomato sauce here. You can use any brand or type that you like. Cooking this frutti di mare pizza on the barbeque means the smoky aroma will permeate the crust and toppings, adding an undeniably amazing layer of flavor to your homemade pizza which everyone will love. This recipe makes enough for 4 servings.
Tips for Barbequing Seafood
Although beef and chicken are probably the two most barbequed proteins, there is also a place for seafood on the grill. This cooking method is all about using dry heat and that is a perfectly good way of cooking many types of fish and seafood. Fish may be cooked in steaks or filets, or even whole depending on the recipe and type of fish, while seafood can be cooked whole, in pieces threaded on kabobs or on pizza, as well as in more ways. And then if you are working with anything delicate, it is always possible to wrap it in aluminum foil along with some seasonings and cook it in there. Seafood tends to be either lean or delicate (or, in many cases, both) so, just like when working with lean proteins such as chicken or turkey breast, you will need to take care never to overcook it, because overcooked, dried-out seafood is worse than no seafood at all! Continue reading
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