PHO TOS BY BEN FINK
Shrimp on the Barbie
The global grill
MANY PEOPLE THINK of barbecuing as throwing something on
the grill, with a little hickory occasionally thrown in for flavour. But
those who do are missing out on a
world of delicious opportunities,
says grill guru Steven Raichlen. He
travelled to the corners of the world
to find innovative and delectable
recipes for barbecued foods, which
he presents in his latest book, Planet
Barbecue!: 309 Recipes! 60 Countries
(available at most Costco locations).
Here’s a quick report on his travels, along with
some recipes from the book.
Q: You travelled the world for your new
book. In a nutshell, what did you find out there?
A: That everywhere you go, people grill differently, but that the passion for live fire cooking
is universal. That the global flavours and innovative grilling techniques in Planet Barbecue will
help you up your game, whether you cook on a
simple kettle grill or a stainless steel gas super grill.
Also that everything is fair game for the grill,
from eggs (smoked in Israel to make a smoked
egg pâté) to lobster (grilled Mexican style with
garlic mojo), from duck (grilled Vietnamese
style) to spit-roasted cinnamon-sugar-crusted
pineapple (a Brazilian dessert).
Q: You found interesting techniques elsewhere in the world. Name a couple.
A: In Colombia, they have a
fantastic dish called lomo al trapo—
made by wrapping salt-crusted beef
tenderloin in a cotton cloth and
roasting it right on the embers.
Some other cool techniques include
Spanish bread grilled with chocolate
(sounds incredible—tastes even better) and grilling fish in banana leaves
to seal in flavour and moistness
(found throughout Southeast Asia).
Q: We’ll put you on the spot:
When you’re in a hurry, what’s your
favourite quick barbecue meal?
A: Favourite quick meal (and one we
make often at our home in Martha’s Vineyard):
Grilled Greek Bread with Oregano, from
Greece; with Grilled Swordfish with Garlic
Caper Butter, from the United States;
Coconut-Grilled Corn, from Cambodia;
and Muscat-Grilled Pineapple with Sea Salt,
from Australia. C
Travelling the world for the best in barbecue
680 to 908 g (11/2 to 2 pounds) jumbo shrimp, peeled and deveined Coarse salt (kosher or sea) and freshly ground black pepper 1 bunch fresh basil leaves
Wooden toothpicks or small
15 to 30 mL ( 1 to 2 tablespoons)
extra virgin olive oil
125 mL (1/2 cup) Pernod, absinthe or
other anise-flavoured aperitif
Lemon wedges, for serving
Season the shrimp on both sides with
salt and pepper. Wrap a basil leaf around
each shrimp, then wrap it in a strip of
prosciutto. Secure the prosciutto in place
with toothpicks. Drizzle the olive oil
over the shrimp to coat them lightly on
both sides or brush on the oil with a
Set up the grill for direct grilling and
preheat it to high.
When ready to cook, brush and oil the
grill grate. Arrange the shrimp all facing
in the same direction on the hot grate and
grill them until the prosciutto is sizzling
and crisp and the shrimp are just cooked
through, about 2 minutes per side; do not
overcook them. Transfer the grilled shrimp
to a platter or plates.
Pour the Pernod into a small saucepan,
place it on the grill and warm the Pernod
until it is just body temperature—do not
let it boil. Remove the pan from the heat
and, making sure that the area is clear
of flammable material and that no one is
standing too close, use a long match to
ignite the Pernod. Very carefully pour the
flaming Pernod over the shrimp and serve
them at once, with lemon wedges.
Makes 4 servings.
The Costco Connection
Costco features a selection of barbecues
and accessories, as well as fine meat,
seafood and other fresh foods, for all of
your grilling needs this summer.