The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Unique recipes needed (http://www.bbq-brethren.com/forum/showthread.php?t=115207)

Anchors Smokeshop 09-01-2011 12:44 PM

Unique recipes needed
 
I am currently attending culinary school and the program is nearing the end, and as part of my final I have to create a themed menu. Being that my passion involves bbq and grilling, that is the theme I am going with for my menu.
I need to create 5 salads, 5 soups, 7 appetizers, 10 entrees and 3 desserts, and I will have to name the item and provide a brief description on the menu.
I have already created a bunch of dishes on my own, but I have hit the wall creatively so I am looking to the brethren for some ideas.
In addition to just putting all of these items on a menu, I will need to know how to cook everything on the menu. I will be handing the menu in on Monday, Sept 17th. Then on Tuesday the instructor is going to pick any items he chooses from the menu and I will have to cook it and prepare it.
So, the recipes I am looking for will require ingredients, amounts of ingredients and cooking techniques.
Unfortunately I only have a few hours to prep and cook so slow and low bbq isn't really an option, but all grilled or oven recipes are welcome.
If you would like to share a unique recipe with me, you can post it here or send it to me in private message.
Thanks!

Johnny_Crunch 09-01-2011 12:58 PM

Stuff a fatty and knock their socks off! Could be appetizer or entree.

landarc 09-01-2011 12:59 PM

James, beyond BBQ and grilling, are you planning of focusing your menu anymore than that? Regional American, Across America, BBQ Meccas, Texan etc...or are you gonna be more across the board?

I did recently have a brilliant salad, I do not have the exact recipe, but, this is what I think.

1 cup arugula leaves, cleaned
1/4 cup Mache leaves, cleaned
6 to 7 halves of roasted walnut halves
light dressing of greens with a sweet vinnaigrette (it tastes like white balsamic vinegar to be honest)
1 grilled peach, cut in section and grilled on one side only
3 or 4 curls of Parmigianno Regianno or Grana Padano

The peaches were grilled just to warm, but, no more than that. They still tastes sweet and fresh. The dressing really tastes like a high quality white balsamic, but, it could have been a simple French vinnaigratte with some sugar added.

chomper's bbq 09-01-2011 01:09 PM

Go to The food network and look up good eats. Try the episode on salt I think entitled Eat This Rock. Check out the grilled beef loin where you sear it first the finish it in a salt/flour/spice pouch. MMMMMMMM GOOOOOD

thirdeye 09-01-2011 01:19 PM

Quote:

Originally Posted by Johnny_Crunch (Post 1772644)
Stuff a fatty and knock their socks off! Could be appetizer or entree.


Yeah, well you better call it a "faa-tay", and tell the dude it's popular on the Southern coast of France. I've used that line before..... some folks fall for it. :mrgreen:

thirdeye 09-01-2011 01:32 PM

James, that's a tough assignment, and not because you chose live fire cooking. That's just a lot of items that will have to work together in a menu situation, and also woo the instructor.

I never thought I would ever be caught saying this, but maybe you could gain some inspiration from someone like Bo.....Bob....Bob......Bobb....Bobby Fla... Okay, okay..... Bobby Flay. There I said it. :mmph:

This suggestion is not because of his prowess with a grill, or his knowledge of BBQ. No,...... it's more along the lines that he is a chef, he does use interesting ingredients, imagination and he understands balance of flavors. Looking through some of his grilling recipes may spark some ideas.

Boshizzle 09-01-2011 01:35 PM

If you want a quick, easy, delicious, and impressive looking appetizer try this. It's delicious and looks elegant if you plate it right.

Grilled scallops with creamy polenta. All you have to do is make polenta or grits but use half and half as the cooking liquid instead of water. Split the scallops in half so you have two thin round pieces instead of one thick piece. Grill them with a little salt, pepper, and OO. Also, grill up some bacon. Chop the bacon into bacon bits. Put a little of the polenta in the center of the plate, top it with a pat of butter in the center, place three or four of the scallop pieces in it around the butter and sprinkle with the bacon. As the butter melts it melds into the creamy polenta which works almost like a delicous creamy buttery sauce on the scallops and the bacon adds that little zing of flavor. Garnish with parsely or anything you like.

The key is to make sure the polenta is nice and creamy. It's rich, so a little goes a long way but it makes a great appetizer. If you want to "church it up" use pancetta instead of bacon.

deguerre 09-01-2011 01:37 PM

We recently did a warm sliced steak, bok choy and yellow squash salad with a cheese sauce dressing that was very good if you're interested.

http://www.bbq-brethren.com/forum/sh...d.php?t=113542

bigabyte 09-01-2011 01:40 PM

Pecan Pig perhaps? Definitely different.

tmehlhorn 09-01-2011 01:47 PM

OK here is a couple ideas for appetizers

Take some deveined shrimp, place a piece of pineapple in the little curve and wrap in a piece of bacon, toothpick to hold it together and grill. can do direct or indirect. Could make you a sauce to coat them with or better yet to serve with them to dip them in. these are awesome

Another unique one is scotch eggs the link below is to a recipe for them i really like, check it out, and if time is a factor you can icrease the heat on these quit a bit still indirect though, maybe 300-350. Do a test run of both of these you can adapt them and make them your own.
http://divaq.ca/diva-q-smoked-scotch...some-appetizer

Also let us know what you decide to do, would love to see the menu

FattyMac 09-02-2011 08:53 AM

I just stumbled across this recipe and it looks like it might fit your criteria

Grilled Eggplant Caprese
via Serious Eats
http://www.seriouseats.com/recipes/i...nt-caprese.jpg

Continuing with the mediterainian theme, for another appetizer idea, what about some grilled haloumi cheese. You could dress it up and make it a salad too I would think.
http://t1.gstatic.com/images?q=tbn:A...e7s6ywB8RArVjQ

deguerre 09-02-2011 08:57 AM

Quote:

Originally Posted by FattyMac (Post 1773668)
I just stumbled across this recipe and it looks like it might fit your criteria

Grilled Eggplant Caprese
via Serious Eats
http://www.seriouseats.com/recipes/i...nt-caprese.jpg

Continuing with the mediterainian theme, for another appetizer idea, what about some grilled haloumi cheese. You could dress it up and make it a salad too I would think.
http://t1.gstatic.com/images?q=tbn:A...e7s6ywB8RArVjQ

Heck, I'm making that caprese!

bigsapper 09-02-2011 09:20 AM

Salads with grapefruit, watermelon, oranges, etc. seem to always go well with bbq.
http://www.foodnetwork.com/recipes/i...ipe/index.html
http://www.foodnetwork.com/recipes/g...ipe/index.html
And PatioDaddio has an awesome salad posted here.

Also, grill fish like snapper, orange roughy, etc and make fish tacos with a chutney.
Love this...
http://www.foodnetwork.com/recipes/b...ipe/index.html

Combo... http://www.foodnetwork.com/recipes/b...ipe/index.html

NS Mike D 09-02-2011 09:27 AM

the today show just ran a segment on peach and tomato soup, looked like a winning combination and something that you could play with to make it your own, since tomatoes and peaches both take on some great flavors on the grill.

Lake Dogs 09-02-2011 09:34 AM

Sometimes I'll either bake or grill chicken breasts stuffed with pesto sauce and mozzarella (or provolone) cheese, with a light coating of oregano and red pepper on the outside.

Easy, fairly quick, and VERY flavorful.


All times are GMT -5. The time now is 03:35 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.