summer BBQ menu

Amuse

Roquefort cream with smoked duck breast

Conde de Caralt Brut Rosé

Starter

Foamy endive soup with a grilled shrimp

Casas del Bosque Chardonnay Reserva 2010

Main

Hickory-smoked côte de bœuf with horseradish sauce

Ascheri Podere di Rivalta Barolo 2007

Roquefort cream with smoked duck breast

Serves 6

Prepare: Melt 75 grams of roquefort in 250 ml whipped cream. Mix in a tbsp of honey. Blend. Pour in gas cream whipper. Charge with N2O cartridges. Shake vigorously upside down and cool in fridge for at least 3 hours.

Serve: Slice a smoked duck breast thinly. Cut a piece of celery in small, thin sticks. Shake whipper vigorously upside down, squirt a little cream on amuse spoons. Put a celery stick on top of that, and top off with a slice of duck breast. Serve immediately.

Tip: if you're in the Netherlands, get the duck breast from Frank's Smoke House .

Foamy endive soup with a grilled shrimp

Serves 6

Prepare: Cut 300 grams of belgian endives in strips, tossing out the bitter core. Quickly fry them on a low fire with a half diced onion. Add three sprigs of thyme and 200 ml white wine. Cook for a little bit. Add 800 ml of poultry stock and 400ml of cooking cream. Boil for an hour without a lid, reducing by half. Pass through a sieve. (if preparing ahead of time, cool the soup and reheat at serving time).

Serve: grill six large prawns in a bit of oil and peel and devein them. In the oil remaining, sautee one belgian endive cut into strips (without the code), short enough to keep it crunchy. Distribute the endive strips over 6 small soup plates or bowls. Whip 200 ml of cream. In a blender, mix the hot soup with a knob of butter and the cream for about 15 seconds, making it foamy. Pour the foamy soup over the endive. Put the prawn on a skewer and balance over the plates. Serve immediately.

Hickory-smoked côte de bœuf with horseradish sauce

Serves 6

Sauce: in a small bowl, mix 3 tbsp of grated horseradish (fresh or from a jar) with 125 ml of sour cream, two tbsp of lemon juice, a tsp of salt, a tsp of fresh black pepper, and two tbsp of fresh chopped herbs (a combination of oregano and rosemary works well). In a bigger bowl, whip 250 ml of cream. With a spoon, carefully blend the horseradish mixture with the whipped cream. Add lemon juice and/or salt to taste (it should be strong and tangy, cushioned in the softness of the cream). Put in a fridge until use.

Prepare meat: get a 2 kg piece of (bone-in) côte de bœuf from your butcher (US cut: standing rib roast, or prime rib). Make incisions with a the point of a sharp knife every 3 cm and stick in slices of garlic. In a bowl, mix 3 tsp of garlic powder, 3 tsp of onion powder, 3 tsp smoked salt, 3 tsp dried rosemary, and 1½ tsp of black pepper. Rub the mixture on the beef. Potatoes: boil very small potatoes for 5 minutes. Cool off with cold water. Cut in pieces and coat in chopped rosemary and smoked salt. Pan-fry in butter. Salad: combine a handful of kalamata olives, a diced chunk of feta cheese, six roughly cut tomatoes, a roughly cut big red onion, lots of fresh oregano, a squeeze of lemon juice, and a generous splash of excellent olive oil.

Grill: Soak a couple of handfuls of hickory wood in water. Ready a charcoal grill for indirect grilling. Put the meat on the grill, throw some hickory wood on the coals, and cover the grill. Use the air vents to keep the temperature at 180 degrees Celcius or lower. Add wood regularly, smoking the meat. After some time, stick in a temperature probe to keep an eye on the temperature. Remove the meat from the grill once it's 49 degrees and leave it to rest, covered in aluminum foil for about ten minutes — it'll get a little warmer, ending up at around 53 degrees (medium-rare). Slice the meat and serve with the horseradish sauce, potatoes, and salad.

Monday August 13, 2012 / recipe / front page