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Grilled Whole Red Snapper
Grilled Whole Red Snapper
Cooking whole fish comes off as intimidating to a lot of people. It shouldn’t be since it’s quite easy and significantly cheaper than buying fillets. Red snapper is one of my favorite whole fish to grill. It has a slight sweetness in taste and is very versatile in what you can do with it. This red snapper that I grilled was just over 2lbs; stuffed with a parsley/caper/garlic mixture. It took a total of 20 minutes on the grill and would take about the same in a 400 degree preheated oven.
Servings: 2
Equipment
- grilling basket
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 2 lb whole red snapper scaled and gutted
- 1/4 cup parsley finely chopped
- 2 tbsp capers finely chopped
- 4 garlic cloves finely chopped
- 1/2 tsp crushed red pepper
- sea salt to taste
- 1 tbsp olive oil
- lemon wedges for serving
Instructions
- Combine the parsley, capers, garlic, crushed red pepper, sea salt, and olive oil in a small bowl.
- Make 3-4 cuts into the snapper on both sides of the fish.
- Stuff each of the cuts with the parsley mixture.
- Place in a grilling basket.
- Start the charcoal in a chimney starter until they are gray. Place in the grill and put on the grate. Put the grilling basket directly over the charcoal.
- Grill the snapper for 10 minutes a side.
- Let rest for 5-10 minutes before serving.
Carefully remove each fillet off the center spine with 2 forks and serve.
Spicy Refrigerator Pickles
Add all of the ingredients into a jar, shake it up, and refrigerate for 2 days before eating.
Steak Frites with Maitre D Butter
Put a tbsp of the maitre d butter on the steak and serve with your favorite fries.
Ojibwe Wild Rice
Ojibwe Wild Rice
Wild rice has been an important part of the Ojibwe’s diet. While not actually rice, but the seeds of marsh grass, wild rice is harvested around the Great Lakes area by beating the grass with large wooden sticks into canoes. This is a simple recipe that is extremely flavorful and makes a great side dish to accompany just about any protein.
Ingredients
- 1 cup wild rice washed and rinsed
- 4 cups water
- 2 tbsp butter
- 2 leeks
- 1/4 cup Grand Marnier optional
- salt to taste
Instructions
- Place rice, water, and optional Grand Marnier in a pot. Bring to a boil. Cover and reduce the heat to low; stirring occasionally. Cook for 20 minutes.
- In another sauté pan over medium high heat, melt the butter and add in the leeks.
- Sauté for 8 minutes, set aside.
- After the rice has simmered for 20 minutes, stir in the leeks. Simmer on low for another 20 minutes until the wild rice is tender.
Season with salt to taste.
Whole Smoked Bone-In Beef Short Rib Plate
Whole Smoked Bone-In Beef Short Rib Plate
It’s not everyday you get to see a whole short rib plate smoked. Most people smoke pork ribs, but beef short ribs out of the smoker is something special. I purchased a nice untrimmed prime plate from my meat department recently and felt like they needed the smoking treatment. You won’t typically see these on display at a meat counter, so you’l have to ask your butcher if they have one in back stock. A whole plate usually is between 4-5 lbs. The short rib plate is used for either English or flanken cut beef ribs.This short rib plate was simply rubbed with olive oil, salt, and freshly cracked black pepper. It will take at least 6 hours to smoke in order for them to reach maximum tenderness. I used a 50/50 mix of pecan and hickory wood chips, but mesquite, cherry, and oak would also be great flavors to enhance your ribs. These ribs couldn’t have turned out more tender. You’ll know that they’re done when you can pull the bone out cleanly. What’s even better is that I turned the leftovers into short rib tacos on corn tortillas with cilantro and onions with hot sauce.
Servings: 4
Equipment
- Electric Smoker
Ingredients
- 1 whole bone in beef short rib plate 4-5lbs
- 2 tbsp olive oil
- 1 tbsp salt
- 2 tbsp cracked black pepper
Wood Chips
- 1/2 hickory chips
- 1/2 pecan chips
Instructions
- Allow your short rib to rest on a pan overnight in the refrigerator to develop a pellicle.
- Pull the short rib out of the refrigerator. Rub with the olive oil, salt, and pepper on all sides. Let sit out at room temperature for 2 hours before smoking.
- Preheat your smoker to 250 degrees. Place the short rib plate in the smoker.
- Smoke for 6 hours, replacing the wood chips as need; every 60-90 minutes.
- Let the short rib plate rest for 30 minutes before cutting.
- Cut in between the 4 bones.
Serve with your favorite sides. Turn the leftovers into short rib tacos.
