Grilled Lobster with Mango Salsa

Grilled Lobster Tails4 each fresh lobster tails


1/3 cup clarified butter

2 tablespoons snipped fresh chives

1 teaspoon finely shredded lime peel

Lime wedges

1/4 tsp jerk seasoning

1 tablespoon olive oil

2 cloves garlic, peeled and minced

1 (1/2 inch) piece fresh ginger root, minced

2 mangos - peeled, seeded, and diced

2 tablespoons cider vinegar

1 teaspoon white wine

1/4 cup chopped fresh cilantro



1. Rinse lobster; pat dry with paper towels. Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through, bottoms of shells. Press shell halves of tails apart with your fingers.

2. For sauce, in a small saucepan melt butter. Remove from heat. Remove 2 tablespoons of the butter and reserve. Stir in chives and lime peel.; set the remaining sauce aside.

3. Lightly grease the grate of your grill. Preheat grill. Reduce heat to medium. Brush lobster meat with some of the clarified butter. Place lobster, meat sides down, on the grill grate directly over heat. Grill for 6 minutes. Turn lobster. Brush with 1 Tablespoon of clarified butter mixed with jerk seasoning. Grill for 6 to 8 minutes more or until lobster meat is firm.

4. Heat the reserved sauce, stirring occasionally. Transfer the sauce to small bowls for dipping and serve with lobster. If desired, serve with lemon wedges.

5. for the salsa; Heat oil in a medium skillet over medium heat, and sauté garlic for about 1 minute. Mix in ginger and mangos, and cook 3 to 4 minutes, until mangos are tender. Pour in the cider vinegar and white wine. Season with salt and pepper. Stir in cilantro, and remove from heat. Spoon over the grilled lobster to serve.

Maple Glazed Pork Tenderloin

Pork Tenderloin
2 cups Pure Maple Syrup


1 cup Apple Cider Vinegar

2 tablespoons Honey

2 tablespoons Brown Sugar

1 teaspoon Crushed Red Pepper

1 teaspoon Pickled Ginger, Chopped

2 clove Garlic, Minced

1/4 teaspoon Kosher Salt

Black Pepper to taste

2 Pork Tenderloins





1. Whisk together the maple syrup, cider vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined in a non-reactive bowl.

2. Reserve 3/4 Cup of Marinade to be used as a glaze during cooking.

3. Place pork into marinade that is in the non-reactive bowl, cover with plastic film, and allow to marinate in the refrigerator overnight.

4. Remove from refrigerator 30 minutes prior to grilling, and allow to come to room temperature.

5. Preheat an outdoor grill for medium heat, and lightly oil grate.

6. Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade.

7. Cook on preheated grill until the Pork reaches the desired degree of doneness.

8. Baste occasionally with the 1 cup of reserved marinade.

Maple Glazed Pork Tenderloin with Asian Pear & Crystallized Ginger Confit

Pork Tenderloin2 Each Pork Tenderloin, Silver skin Removed*
1 Cup Apple Juice
1 Teaspoon ExtraVirgin Olive Oil
4 Ounces Apple wood Smoked Maple Pepper Bacon, Chopped
3 Each Ripe Asian Pears. Peeled, Cored, and diced
4 Ounces Vidalia Onion, Julienned
2 Tablespoons Granulated Sugar
½ Ounce Crystalized Ginger, Julienned
1 Tablespoon cilantro, Chopped
½ Teaspoon Chives, Chopped
Juice of ½ Lemon
2 Tablespoons Maple Syrup
1 Teaspoon Apple Cider Vinegar
1 Clove Garlic, Sliced
Salt & Pepper To Taste

1).Mix ¾ Cup of Apple Juice, Cider Vinegar, 2 Ounces of Onion, Garlic, and Olive oil in a small glass bowl. Add Pork Tenderloin to Marinade and chill in the refrigerator overnight.
2). Preheat Smoker, or Grill to be used. Heat oven to 325 Degrees
3). Cook Bacon in a heavy ovenproof saucepan until Just turning crisp. Add Onions, and continue cooking until onions wilt. Add Pears, sugar, Lemon juice, Ginger, and Stir Gently so as not to break the pears. Cover with a lid, and place into heated oven for 20 Minutes , stiring a couple times in the cooking process. Remove from oven, and reserve for service.
4). Mix remaining ¼ Cup of Apple Juice with Maple Syrup. Reserve
5). Cook Pork Tenderloin until it reaches an internal temperature of 125 degrees. Begin basting with Juice, and Syrup mixture, turning over flames between applications. When all glaze has been applied, and the Pork has reached the desired Internal Temperature( I like mine around 140) remove from heat, and allow to rest 10 minutes.
6). After the pork has rested the full time period slice, and arrange on a serving platter. Cilantro with Confit, and Spoon generously over Pork. Sprinkle with Chopped Chives, and Serve.

*This is a wonderful dish for those that like smoked meats. Should you find yourself without a smoker you can simple throw some soaked Cherry wood chips onto your burning Charcoal. If smoker will be used; eat to 325 Degrees and Smoke Tenderloin for approximately 20 Minutes prior to the application of the glaze.

Jamaican Jerk Chicken Wings

I came across this way to make Chicken Wings while working out what to have for lunch with the crew one day. I think my love of tropical flavors pairs nicely with my desire to feed, and one day the two merged over some raw wings, and a grill! History was made that day because this has now become one of the staple snacks consumed whenever we get together with friends. I tend to blend my own Jerk Seasoning when at home, but this is the way they get made when on the road!
Jamaican Jerk Chicken Wings
2 1/2 Pounds Fresh Chicken Wings
½ Cup Yellow Onion, Rough Chopped
¼ Cup Celery, Rough Chopped
¼ Cup Carrot, Rough Chop
2 Cloves Garlic
1 Tablespoon Jerk Seasoning
1 Each Cinnamon Stick
2 Quarts Water
The Sauce:
2 Cups Hot sauce (I prefer Frank’s Red Hot Brand, but it’s up to you)
¾ Cup Light Brown Sugar
½ Teaspoon Jerk Seasoning

Steps:
Place the Wings, Onion, Celery, Carrot, Garlic, Cinnamon Stick, and 1 Tablespoon of Jerk Seasoning in a large stock pot. Fill with water making sure that the wings are covered. Place Stock pot on stove over medium heat, and bring the wings to a simmer. Stir frequently so that your wings cook evenly. Skim any impurities from the surface of the water, and continue cooking until your wings are tender, and fully cooked. Remove from heat, strain, and reserve Chicken only as now the Mirepoix (Onion, Celery, and Carrots) can be discarded.
Fire Up the grill* and allow to heat to normal grilling temperature.
Start on the Sauce by adding Hot Sauce, Brown Sugar, and remaining jerk seasoning to a medium sauce pan. Place on stove over medium heat, and cook until volume is reduced by ½. Stir occasionally to prevent the sugar from burning to the bottom of your pan.
Place your wings in a large mixing bowl, and pour ½ cup of Wing Sauce over the wings. Toss to coat evenly, and mark your wings on the grill. Continue to turn wings every couple of minutes to prevent the wings from burning. Your wings will get a little bit of char on them, but in small amounts this just adds to the beauty. When wings are grilled and looking as though they have good markings remove from the grill, and return to the mixing bowl. Pour remaining sauce over wings and toss once more. Reserve the wings in sauce until ready for service. I like to Garnish my wings with a little Charred Mango Salsa, and Chopped Herbs….
***Charcoal works best for grilling your wings.

Red Chili Sweet & Sour Sauce

If you’re into the concept of Sweet & Sour but looking to branch out from that bright red version delivered by that local Chinese Restaurant try this one out. This is a great grilling sauce for Shrimp and Chicken once everyone warms up and locates their grill again!!! Sweet Sour Chilli Chicken

Red Chili Sweet & Sour

3/4 quart pineapple juice
1/4 quart sherry
3/4 cup rice vinegar
1/4 cup soy sauce
1/16 cup sesame oil
1/8 cup ketchup
1/4 cup brown sugar
3/4 pound pineapple, chopped
3/4 each jalapeno, sliced
1/2 teaspoon garlic, chopped
1/16 cup pickled ginger
2 each red chilies, dried, stems removed_ New Mexico's work best
1/2 fluid ounce cornstarch slurry, to thicken

1. Place all ingredients into a large pot, and simmer until vegetables, and fruit become tender

2. Slurry to thicken, and puree with stick mixer

3. If you do not have a stick mixer you can allow to cool, and blend in a counter top blender. Do not perform this task if it is still hot, as severe burning will result!!!