Barbecuing on the beach

What better place to enjoy a perfectly cooked steak or some seared tuna with a fresh and tasty salad than on a white sand beach with the sea air wafting around you and the sound of the waves lapping nearby?

This Easter, families and friends camping out on beaches throughout Cayman will be turning to the ultimate beach companion – the barbecue grill.

For campers who plan to spend the Easter weekend on the beach, make sure meat and fish are kept cold before cooking it. Leaving raw meat in a plastic tub in the baking sun is an obvious no-no.

Bring a cooler with plenty of ice to keep raw food, or just keep it in the fridge and drive home and pick it up before you plan to cook it.

Nicolas Marzioni, executive chef at the Gran Cayman Marriott Beach Resort, which hosts beach barbecues every weekend, shares his recipes for ranch steaks, prime rib seasoning, Texas Tumbleweek barbecue sauce and chimichurri below, while Chef Ron Hargrave from Deckers shares his recipe for steak or pork chop a some of their barbecues ideal for the beach below.

Chef Nicolas Marzioni’s perfect beach bbq recipe
Ranch Steaks

Ingredients

4 beef top sirloin – Clod, cut into 6 ounce steaks

1 ounce prime rib seasoning

Heat grill to medium hot.

Season steaks with prime rib seasoning. Cook to desired temperature.

Prime Rib Seasoning
Ingredients:

10 ounces Kosher salt

5 ounces mustard powder

10 ounces granulated garlic

10 ounces cracked black pepper

20 ounces Italian seasoning

10 ounces paprika — Hungarian

Italian Seasoning

5 ounces parsley

5 ounces basil

5 ounces oregano

5 ounces thyme

Mix all together

The perfect sauces to serve with your grill meats

Texas Tumbleweed Barbecue Sauce
Ingredients:

1 cup ketchup

1 cup chili Sauce

1 cup Beer

½ cup light molasses

1 onion – chopped

11 garlic cloves – minced

3 tablespoons Worcestershire sauce

1 tablespoon cider vinegar

1 lime, juiced

1 tablespoon chili powder, dark

1 tablespoon black pepper

In a heavy saucepan, mix together all ingredients and simmer for 30 minutes, stirring occasionally.

With a slotted spoon remove the onions and garlic and blend smooth. Return to the BBQ sauce.

Chimichurri
Ingredients:

1 ¾ ounces red peppers — roasted

3 ounces garlic clove

2 fluid ounces vinegar, cider

2  fluid ounces lemon juice

¼ ounce thyme

½ ounce oregano

¼ ounce paprika

1 ounce red pepper flakes

Mix all ingredients and reserved chilled.  Preferably, leave one day on the fridge to mix the flavour.

– By Chef Nicolas Marzioni

Chef Ron Hargraves summer bbq recipe
Meat: New York strip 8oz or centre cut pork chop 8oz

Seasoning: Fresh cracked pepper and kosher coarse salt

Glaze: 6oz bb sauce, 2oz ketchup, 1oz Pickapeppa sauce, 1oz Worstershire sauce, squeeze ½ orange

Method: Season meat well and grill to required temperature on extra hot and oiled BBQ grill. Let meat rest for 3-4 minutes before serving and brush with glaze.

Fish:Mahi mahi, snapper, grouper or wahoo

Marinade: 2oz fresh garlic, 2oz fresh ginger, 1oz olive oil, 1 scotch bonnet (de-seeded), 1 lime (juiced),  ½ tsp fish sauce

Method:  Blend all ingredients to a paste consistency and marinade fish for 1-2 hrs before grilling on flat top bbq grill. Let fish rest for 1-2 minutes before serving.

If you want to try more traditional camp fare here are  two Cayman recipes from JewelLevy

Jewel Levy’s Camp side recipes

Fish tea or conch soup
It’s a combination of fish and staple ground provisions with spices, which are boiled down to a soupy texture. Certain fish like grouper are preferable but you can use any type of fish. For conch soup just replace fish with conch. Some people also mix the two together.

Add fish to these ground provisons: cassava, yam, green banana, pumpkin, sweet potato, and cho-cho cook down in coconut milk and seasoned with black pepper, salt, thyme and season-all and you’re on your way.

Fried fritters

1- 5pound packet of self rising flour, add water to make into dough. Flatten piece into small rounds, heat frying pan with cooking, add pieces of dough, cook until golden brown and serve on sea grape leaf.

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