Costco Connection - June 2010

creative cooking

PHO TOS BY BEN FINK

The global grill

Traveling the world for the best in barbecue

MANY PEOPLE THINK of barbecuing as throwing something on the grill, with a little hickory occasionally thrown in for flavor. But those who do are missing out on a world of delicious opportunities, says grill guru Steven Raichlen. He traveled to the corners of the world to find innovative and delectable recipes for barbecued foods, which he presents in his latest book, Planet Barbecue!: 309 Recipes, 60 Countries

(available at most Costco warehouses and at Costco.com). Here’s a quick report on his travels, along with some recipes from the book.

Costco Connection : You traveled the world for your new book. In a nutshell, what did you find out there?

Steven Raichlen: That everywhere you go, people grill differently, but that the passion for live fire cooking is universal. That the global flavors and innovative grilling techniques in Planet Barbecue! will help you up your game, whether you cook on a simple kettle grill or a stainless steel gas super grill.

Also, that everything is fair game for the grill, from eggs (smoked in Israel to make a smoked egg pâté) to lobster (grilled Mexican-style with garlic mojo), from duck (grilled Vietnamese-style) to spit-roasted cinnamon-sugar-crusted pineapple (a Brazilian dessert).

Steven Raichlen

CC : You found interesting techniques elsewhere in the world. Name a couple.

SR: In Colombia, they have a fantastic dish called lomo al trapo— made by wrapping salt-crusted beef tenderloin in a cotton cloth and roasting it right on the embers. Some other cool techniques include Spanish bread grilled with chocolate (sounds incredible—tastes even better) and grilling fish in banana leaves to seal in flavor and moistness (found throughout Southeast Asia).

CC : We’ll put you on the spot: When you’re in a hurry, what’s your favorite quick barbecue meal?

SR: Favorite quick meal (and one we make often at our home in Martha’s Vineyard): Grilled Greek Bread with Oregano, from Greece; with Grilled Swordfish with Garlic Caper Butter, from the United States; Coconut-Grilled Corn, from Cambodia; and Muscat-Grilled Pineapple with Sea Salt, from Australia. C

Shrimp on the Barbie

Melbourne, Australia

11/2 to 2 pounds jumbo shrimp, peeled
and deveined
Coarse salt (kosher or sea) and freshly ground
black pepper

1 bunch fresh basil leaves

6 ounces very thinly sliced prosciutto, cut lengthwise into 11/2-inch-wide strips

Wooden toothpicks or small bamboo skewers 1 to 2 tablespoons extra virgin olive oil

1/2 cup Pernod, absinthe or other anise-
flavored aperitif
Lemon wedges, for serving

The Costco Connection Costco features a selection of barbecues and accessories, as well as fine meat, seafood and other fresh foods, for all of your grilling needs this summer.

Season the shrimp on both sides with salt and pepper. Wrap a basil leaf around each shrimp, then wrap it in a strip of prosciutto. Secure the prosciutto in place with toothpicks. Drizzle the olive oil over the shrimp to coat them lightly on both sides or brush on the oil with a pastry brush.

Set up the grill for direct grilling and preheat it to high.

When ready to cook, brush and oil the grill grate. Arrange the shrimp all facing in the same direction on the hot grate and grill them until the prosciutto is sizzling and crisp and the shrimp are just cooked through, about 2 minutes per side; do not overcook them. Transfer the grilled shrimp to a platter or plates.

Pour the Pernod into a small saucepan, place it on the grill and warm the Pernod until it is just body temperature—do not let it boil. Remove the pan from the heat and, making sure that the area is clear of flammable material and that no one is standing too close, use a long match to ignite the Pernod. Very carefully pour the flaming Pernod over the shrimp and serve them at once, with lemon wedges.