Doing the grill thing for Memorial Day? We've got a few recipes to share from Chef Ryan Artim of the Ritz-Carlton Palm Beach.
The recipes came from a Date Night cooking class on cookouts offered at the Ritz (next one is August 4, 5-7 p.m., on Mediterranean cuisine). [jump]
First up is a marinade for fish. Artim marinated mahi fillets in it, then grilled them off to tender perfection on a wood fire. The secret to this marinade is lemon balm. You may have to raid some neighborhood herb garden to get it, but seek it out if possible. You could use cilantro, but it's a different flavor profile.
Next is the mango barbecue mop that the chef uses on ribs; it's just as great on lamb, chicken, or shrimp. Make extra: We promise you'll use this often. It keeps in the fridge for a month, covered. (But don't dip your cooking tools in it -- pour it out cleanly to prevent food cross-contamination.)
Finally, there's this delicious slaw -- it's going on our table this Memorial Day. It calls for chayote -- New Orleans types know it as mirliton.
Marinade for Fish
3 ounces basil
3 ounces parsley
3 ounces lemon balm
1 tablespoon garlic
4 ounces olive oil
Juice from one lemon
Salt and pepper taste
Place all ingredients in a blender; puree until smooth. Place mahi fillets in shallow glass dish and pour marinade over all. Cover and let stand for 30 minutes, or place in refrigerator for longer marinade. For best results, do not marinate more than 1 hour.
To cook mahi fillets, place in oiled fish basket or on grates set 4 inches over hot coals; turn after 3 minutes and cook 3 minutes more; check for doneness. Fish should flake but not be dry.
Mango Barbecue Basting Sauce
3 sweet onions, small dice
4 heads, peeled, separated, chopped
1 tablespoon oil
1/2 heaping tablespoon chipotle powder
1/2 heaping tablespoon cayenne pepper
1/2 heaping tablespoon red pepper flakes
1/2 heaping tablespoon paprika
1/2 heaping tablespoon cumin
1 heaping tablespoons ground ginger
1-1/2 heaping tablespoons curry powder
3 heaping tablespoons Coleman's dry mustard
1 quart apple cider vinegar
1 quart molasses (use only 1/3 gallon if using blackstap molasses)
6 cups mango puree
6 cups quarts ketchup
Sweat the onions and garlic in 2 tablespoons oil; cook until very well done and strong odors are gone.
Add all dry seasonings and stir well. Allow to sit for 5 minutes, than add the remaining liquids and simmer very lightly for 35-45 minutes.
Let cool; seal and refrigerate. Will keep 1 month, refrigerated.
Chayote and Mango Slaw
2 cups julienned chayote
1 cup julienned mango
1/3 cup julienned red pepper
1/3 cup julienned yellow pepper
1/3 cup julienned red onion
1/4 cup julienned jalapeno
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed orange juice
1/4 cup cilantro leaves
1 tablespoon ground fennel seeds
Salt and pepper to taste
In a large bowl, add the first six ingredients and mix well, so all ingredients are evenly distributed.
In a separate medium bowl, put orange juice. Using a whisk, start whisking the orange juice as you pour a steady drizzle of olive oil in until fully incorporated. You want to see a thickened emulsified consistency. After you have incorporated the oil, pour over slaw mixture. Add the fennel seeds and mix all ingredients, tossing well. Add salt and pepper to taste; garnish with cilantro leaves. Chill, or serve al fresco.
Makes 4 to 6 servings.