BBQ Boston Style

The creative Asian-influenced dishes Pino Maffeo prepares at his Boston eatery, Restaurant L, have led the chef to be called "part chef, part amateur scientist."

On The Saturday Early Show, Maffeo brings his inventive style to our Chef on a Shoestring challenge, preparing a Memorial Day barbeque for four on a $40 budget.

The following is his menu: Poached & Fried Asparagus Salad and Barbequed Pork Ribs with Green Chili Sauce, followed by Grilled Summer Fruits with Vanilla Lime Suntan Lotion.

Food Facts
Panko: These Japanese breadcrumbs are used to coat fried foods. They are coarser than breadcrumbs typically used in the United States, and help create a very crunchy crust.

Baby Back Ribs: These ribs are smaller than spareribs, so they cook faster. They are tender and have less fat.

Lemon Grass: One of the most important flavorings in Thai and Vietnamese cooking, this herb has long, thin gray-green leaves and a woody, scallionlike base.

Oyster Sauce: This sauce is used to prepare a large variety of Asian dishes. Oysters, brine and soy sauce are cooked until thick and concentrated. The sauce lends richness to dishes without overpowering other flavors.

Fish Sauce: Primarily used in Southeast Asian dishes, this sauce is quite pungent and salty. The base for the sauce is liquid from salted, fermented fish. Flavors such as chiles or sugars are sometimes added.

The following are his recipes:
Poached & Fried Asparagus Salad, Soy Dressing, Hard Boiled Egg

For the vinaigrette:
1/4 cup soy sauce
1 shallot (finely diced)
1/4 cup lime juice
1/4 cup extra virgin olive oil

Method:

1. Combine all ingredients, whisking to combine.
   
2. Let stand for one hour.

Method:

1. Wash asparagus under cold water. Pat dry, peel bottom end of asparagus and snap tough part off.
   
2. Bring 2 quarts of water to a boil, add salt and then add the asparagus. Cook 3 minutes. Quickly drain and submerge in the ice water until cold. Remove and pat dry.
3. Heat canola oil to 350 in a large pot.
4. Place about 1/4 of the cooked asparagus into the beaten egg mixture, then roll in the breadcrumbs and carefully place in hot oil. Fry until golden brown.
5. Remove from oil and set on paper towels to drain and cool.

Method:

1. Put eggs in cold water. Bring water to boil and cook for 5 minutes.
   
2. Quickly remove eggs and place into an ice bath until cold.
   
3. Peel the egg and cut off the ends of the eggs so they will stand up, being sure not to cut into the yolk.
   
4. Lay egg on side, cut egg in half so you have four egg halves.

To assemble dish:

1. Distribute the poached asparagus among the four plates.
   
2. Top each plate with four spears of fried asparagus.
   
3. Stand egg half up alongside asparagus.
   
4. Drizzle vinaigrette over all.

Ribs:
2 pounds of pork ribs
2 tablespoons oyster sauce
1 stalk white part only lemon grass (finely chopped)
1 tablespoon sugar
1 clove garlic
black pepper

Method:

1. Combine all ingredients with the ribs in a large bowl and toss to coat.
2. Grill over high heat. Turn ribs so they cook on each side and the sauce caramelizes. Cook about two minutes on each of four sides; about eight minutes total.
3. Remove from grill and serve with dipping sauce. (Recipe follows)

1. Heat oven to 350.
   
2. Once ribs are coated, place in a baking dish with a little bit of water.
   
3. Cover and cook for one hour.

Method:

1. Put the jalapenos in a mortar along with garlic and sugar. Grind this mixture to a paste.
   
2. Add fish sauce and lime juice and mix until combined.

Fruit Ingredients:
2 Bananas
2 Mangos
1/4 Cantaloupe*
1/2 Pineapple*
Note *: Or substitute fruit that's already peeled and cubed, found in the refrigerated section of your grocery store.

Method:

1. All fruit must be peeled and cut into 1-inch pieces.
   
2. Skewer fruit on 8-inch bamboo skewers; fill one skewer per person.
   
3. Grill until slightly caramelized.
   
4. Top with vanilla lime suntan lotion.

Method:

1. Mix together 1/4 cup water with 1/4 cup corn starch.
   
2. Put sugar and water in pot and bring to boil. Add lime zest and vanilla.
   
3. Boil for 2 minutes and let cool.
   
4. Pour in cornstarch mixture. Cook 1 more minute.
   
5. When cool; stir in lime juice.
   
6. Put suntan lotion in squeeze bottle and squeeze over grilled fruit.