Recipe: Smith and Wollensky Summer Food recipes (5)

Summer foods you can grill and chill
Source:MSNBC
From: New York's Smith and Wollensky's executive chef, David Burke, shares some of his secrets

ASPARAGUS STUFFED SPARERIB ROLLS WITH GRILLED PEACH RELISH

SPARERIBS:
1 to 2 1/2 pound slab of "St. Louis" cut spareribs
15 medium sized asparagus-peeled and blanched
1 cup Smith and Wollensky BBQ sauce
1 to 2 cups Grilled Peach relish (see recipe attached)
1/2 cup lightly salted peanuts(chopped)
1 cup soy sauce
2 heads of garlic
2 lemons
2 gallons water
salt and pepper to taste
cumin seed
RELISH:
2 Tbsp olive oil
Juice of lemon
1 Tbsp Basil
2 Peaches
1/4 red onion
2 tsp chopped chives
salt and pepper

Ribs:
Boil the spareribs in a large pot of water(1 gallon) with soy sauce, salt, pepper , BBQ sauce, lemons, and garlic ,slowly,approximately 2 hours until the bone will slide freely from the socket.

Afterwards, remove ribs from liquid and let cool slightly. Slowly push the bones out of the sockets and replace with a blanched asparagus spear.( It is easiest to put the tip first)

To Grill:
Season the ribs with salt and pepper and bbq oil. Place on the grill. Heat through and baste with BBQ sauce.

Relish:
Mix all ingredients and reserve

Place 2 ribs on a toasted hot dog bun or corn tortilla and top with peach relish and toasted chopped peanuts. And cumin seed.

Serve with potato chips and cole slaw.

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BBQ CROWN ROASTED MEATLOAF WITH ANGRY SHRIMP
From: David Burke, Executive Chef, Smith & Wollensky
Makes 6-8 loafs

Meatloaf:
2 lb. ground chuck beef
1 1/4 lb. ground turkey meat (dark meat) (can substitute duck meat)
2 cups cornbread crumbs
1 1/4 cups onions (sm dice) cooked
1 1/4 cups celery (sm dice) cooked
2 cups jalapeno jack cheese (sm dice)
7 eggs
1 tbsp fresh thyme (chopped)
1 tbsp fresh rosemary (chopped)
1 tbsp fresh sage (chopped)
1/4 cup fresh parsley (chopped)
1/2 cup fresh chives (chopped)
1 cup smith and wollensky barbecue sauce
1 tbsp roasted garlic puree
2 tsp tabasco sauce
3 tbsp kosher salt
1 tbsp ground black pepper
BOTTOM AND TOPPING:
3 cups croutons (Bottom)
1 LB Pizza Dough or Country biscuit dough
Egg wash
Poppy seeds
ANGRY SHRIMP:
18 to 24 shrimp,cleaned,deveined,medium sized
1 tsp bbq oil
1 tsp red pepper flakes
1tsp black pepper
1 tsp salt
2 tsp chopped garlic
salad greens

MEATLOF:
Combine all ingredients for the meatloaf.

In a bundt cake tin, line the bottom of the pan with croutons. Pack approximately 8 ounces of meatloaf inside (for individual, or more for family style). Top with pizza dough or country biscuit dough cut in half, or pieces of bread spread over the top of meatloaf. Brush with an eggwash.

Close lid and grill for approximately one half hour.

Grill should be at 350 degrees.

During the last 10 minutes the meatloaf is cooking, begin the method for the Angry Shrimp.

ANGRY SHRIMP:
Place shrimp on the grill and baste with ingredients that have been combined in a bowl. Heat through, baste with BBQ. Remove and reserve.

Remove meatloaf from bundt pan, keeping shape intact. Fill the hole inside with salad greens, topping with the Angry Shrimp.

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SMITH AND WOLLENSKY RAFT WITH POPPYSEED CORN AND BRUSCHETTA
From: David Burke, Executive Chef, Smith & Wollensky
Serves 4

1 lb filet mignon - cut into cubes
1 lb sausage - sliced thick
1 lb shrimp - peeled,deveined
1 lb peppers and onions - cut for kebab
rosemary branch
smith and wollensky bbq sauce
4 ears corn
2 tbsp poppy seeds
2 each lemon zest
1/2 stick (1/4 cup) butter
1 loaf french bread
2 cups chopped tomato and onion salad
8 slices fresh mozzarella
2 cups mixed greens including basil Leaves
BRUSCHETTA:
4 slices of baguette, cut on bias
olive oil
1 clove garlic
basil
2 tomatoes
1/2 onion
salt and pepper
mozzarella cheese

Place beef, sausage, shrimp, onion and pepper on a bamboo skewer, until full.

Place 3-4 kebabs side by side with rosemary branch between them.

Run wooden skewers through other side to hold together. Season with salt & pepper. Place on the grill. Baste with BBQ oil until done.

DRILLED CORN:
Water for boiling the corn.

Drill corn with drill and put in a saucepot with lid.(Do not use too much water as we want to stew the corn.)

Boil corn with the lid on, until tender. Remove to a platter. Start reducing water and add a lemon zest, one stick of butter and salt & pepper to taste. Also add a bit of BBQ sauce, then cover the top with poppy seeds and chives.

TOMATO MOZZARELLA BRUSCHETTA:
Place raft on the plate. Pour with BBQ sauce.
Top with 1 piece of corn.
1 Bruschetta
and small salad

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PAINT CAN CLAMBAKE
From: David Burke, Executive Chef, Smith & Wollensky

1 to 1 1/4 lb lobster
3 to 4 shrimp, medium sized
6 mussels
6 clams
8 slices chorizo or spicy italian sausage
2 to 3 red bliss potatoes,diced
8 cloves garlic,sliced
1 cup chopped tomatoes
1 ear of corn
1/2 cup chopped basil
1 lemon,cut into wedges
1 1/2 cups white wine
5 to 6 tbsp butter
2 tbsp red pepper flakes
1 tbsp Old Bay Seasoning
salt and pepper

In a large empty paint can, place the lobster, followed by the rest of the ingredients, saving the shrimp to go in last for the top.

Cover with foil and place on grill. Cook until foil begins to puff up and shellfish opens.

Serve with lots and lots of grilled bread.

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GRILLED PEACH "MELBA"From: David Burke, Executive Chef, Smith & Wollensky

10 Whole Ripe Peaches
Oil
Basil
Black Pepper

Rub peaches with oil, black pepper and basil.

Skewer the peaches and grill until heated through.

Serve with vanilla ice cream and raspberry sauce or whipped cream.