Get Ready, Get Set, Grill!

Grilling, Grilled vegetables AP / CBS

The Memorial Day weekend is not only the unofficial start of summer, it's the unofficial beginning of the grilling season.

On The Early Show Monday, master chef, restaurateur and cookbook author David Burke served up tips and recipes to turn holiday cookouts into mouthwatering feasts.

Burke is executive chef of several restaurants in New York and a new one in Chicago, "David Burke's Primehouse."

He specializes in whimsical, creative dishes that are packed with flavor.

Burke's first cookbook, "Cooking with David Burke," was published in 1995, and his second, "David Burke's New American Classics" launched early last month.

RECIPES

Whole Filet Mignon w/ Grilled Shrimp Kabobs

1-6 lb filet mignon, trimmed & drained
14-12 inch skewers
48-16x20 shrimp
4 cloves garlic, minced
4 shallots, minced

Marinade:

1 tbsp Dijon mustard
2 tbsp cayenne pepper
1 tbsp butcher black pepper
4 cloves roasted garlic
1 tsp mustard powder
3 cups canola oil
Kabobs
24 cherry tomatoes
3 red peppers, diced
3 yellow peppers, diced

1. Combine all ingredients for marinade and marinate filet for 24 hours.
2. Roll steak in coil and skewer
3. Grill on high heat for 15 minutes
4. Flip over and close cover of grill. Roast for 15-20 minutes or until rare.

Garnish:

1. Marinate shrimp in same marinade overnight.
2. On 12 inch skewers, alternate shrimp and vegetables.
3. Grill skewers for approximately 3 minutes on each side or until cooked.
4. Serve skewers in filet.

Soy Honey Chicken w/ Peppered Pineapple

3 cups soy sauce
1 cup honey
1/2 cup water
1/2 cup chopped cilantro
3 cloves garlic, crushed
2 star anise
1/2 inch piece ginger, peeled and crushed
2 4-lb free range chickens, thoroughly rinsed and patted dry
1 tablespoon peanut oil
1/2 cup minced shallots
2 tsp minced garlic
1 tsp minced fresh ginger
1 small onion, julienned
1 cup julienned celery
1 cup julienned carrots
1/2 cup sliced shiitake mushroom caps
2 tbsp chicken stock
1/2 cup julienned snow peas
2 tbsp chicken stock
1/2 cup julienned snow peas
2 tbsp chopped scallions, including some of the green part
salt/pepper to taste
cracked pepper pineapple rings (recipe to follow)

1. Combine the soy sauce, honey, water, cilantro, garlic, star anise, and ginger in a deep, nonreactive container large enough to hold the two chickens. Add the chickens making sure that they are covered with the marinade. Cover and refrigerate for 12 hours.
2. Preheat the oven to 325 degrees.
3. Remove the chickens from the marinade and place them on a wire rack in a roasting pan. Cover with aluminum foil and place in the preheated oven. Roast the ducks for 1 hour, or until the skin is crisp and an instant-read thermometer inserted into the thickest part reads 165 degrees. If the skin is not crisping, lift off the aluminum foil for the last 15 minutes of roasting.
4. Place the marinade in a small saucepan over medium heat and bring to a boil. Immediately remove it from the heat and set aside.
5. About 15 minutes before the chickens are ready, prepare the stir=fry. Heat the oil in a large wok over medium-high heat. Add the shallots and minced garlic and allow them to sweat for about four minutes, or until the ginger has softened slightly. Add the onion, celery, and carrots and stir-fry them for 2 minutes. Raise the heat to high and add the mushrooms and chicken stock. Stir fry vigorously to help the liquid evaporate. Add about ¼ cup of the reserved marinade and again stir fry vigorously to deglaze the pan. Stir in the snow peas and remove the mixture from the heat. Stir in the chopped scallions along with salt and pepper to taste.
6. Using a chef's knife, cut the chicken into eight pieces; 2 thighs, 2 legs and the 2 breasts cut in half. Place a mound of the stir-fried vegetables into the center of each of six dinner plates.
7. Place a piece of chicken on top of the vegetables and then a pineapple ring on top. Drizzle some of the reserved marinade around the edge of the plate and serve immediately.

See Page 2 for more recipes
  • Brian Dakss

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