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Redo You: Anne Burrell BBQ Recipes

Posted on Sep 5, 2012 10:45am

The star of Food Network's new show, "Chef Wanted" Chef Anne Burrell shares some delicious and savory recipes for your next barbecue:

Pork Kebabs with Romesco
Recipe courtesy Anne Burrell

Kebabs:
1 tablespoon cumin seeds, toasted and finely ground in spice grinder
1 tablespoon pimenton
Pinch crushed red pepper flakes
1 clove garlic, peeled and finely chopped
1 lemon, zested and juiced
Kosher salt
Extra-virgin olive oil
2 pounds pork loin, cut into 1-inch cubes

Romesco:
Extra-virgin olive oil
3 garlic cloves, smashed
1/2 teaspoon crushed red pepper flakes
2 beefsteak tomatoes, coarsely chopped
1 (10-ounce) jar piquillo peppers, coarsely chopped
Kosher salt
2 (1/2-inch thick) slices stale bread
1/2 cup Marcona almonds
Pinch saffron
2 tablespoons sherry vinegar
2 tablespoons chopped parsley leaves

Special equipment: wooden skewers

Kebabs:
Combine the cumin, pimenton, crushed red pepper, garlic, lemon zest and juice and salt.  Stir to combine and add enough olive oil until it becomes a loose paste.  Add the pork and toss to completely coat.  Let sit at room temperature for up to 2 hours or refrigerate overnight 

Romesco: This can totally be done ahead and kept in the refrigerator for any grilled meat or fish need!

Preheat the grill to medium

Coat a saute pan with olive oil and add the garlic and crushed red pepper.  Bring the pan to a medium heat.  When the garlic is very aromatic and starting to turn golden, add the tomatoes and piquillo peppers.  Season with salt, to taste, and cook until the tomato is very soft and mushy, about 4 to 5 minutes. Remove from the heat and let cool.

Grill the bread on both sides until nice and toasted. When cool to the touch, cut it into cubes.

In a food processor, pulse the almonds and bread cubes until they become a coarse paste.  Add the cooked tomato mixture and toss in the saffron, sherry vinegar and parsley.  Pulse, pulse, pulse to puree. Taste and season with salt, if needed. It should be really yummy! Add 2 tablespoons olive oil or a couple of tablespoons of water if the mixture is really thick. 

Before grilling, skewer the pork to make kebabs, putting about 4 to 5 pieces of meat on each skewer.  Don't jam the meat super close together, it's ok if the meat is touching, but do it loosely so the heat can reach all the sides and cook evenly.

Brush the grill with a wire grill brush and then rub down with an oiled towel to pick up any pieces of loosened crud.

Grill the skewers on all sides so each side gets nice and brown (brown food tastes good), about 7 to 8 minutes total.  Remove the kebobs from the grill to a serving platter and let rest for 5 to 10 minutes. Serve with the Romesco sauce.

Yield: 6 skewers
Prep Time: 40 minutes
Cook Time: 25 minutes
Inactive Prep Time: 2 hours
Ease of preparation: easy


Grilled Broccoli Rabe

Recipe courtesy Anne Burrell

1 bunch broccoli rabe, tough, thick lower stems removed
Extra-virgin olive oil
Kosher salt
Pinch crushed red pepper

Immerse the broccoli rabe in water and let soak for 10 minutes.

Preheat a grill to medium.

Remove the broccoli rabe from the water but DO NOT shake off the excess. Toss with some olive oil, salt and crushed red pepper and lay in an even single layer on the grill. Cook until the rabe starts to lightly char and become tender, 3 to 4 minutes per side. If it starts to char a little too quickly, drizzle or spray a few drops of water on it.

Serve hot or at room temperature.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Prep Time: 10 minutes
Ease of preparation: easy

Active Time: 15 minutes
Total Time: 25 minutes

Stuffed Zucchini Blossoms with Heirloom Tomato Salad
Recipe courtesy Anne Burrell

1/2 pound fresh mozzarella, patted dry and cubed
1/4 cup grated Parmesan
1/4 cup chiffonade basil leaves
8 zucchini flowers
3 to 4 heirloom tomatoes, cut into wedges (use different sizes and colors)
3 to 4 scallions, sliced super thin on the bias
Kosher salt
Red wine vinegar
High quality extra-virgin olive oil
1 cup all-purpose flour
1/2 to 3/4 cup white wine
Peanut oil or vegetable oil, for frying

In a medium bowl, toss together the mozzarella, Parmesan and 2 tablespoons of the basil chiffonade. Gently stick your finger inside the flower all the way to the base where the flower meets the stem and carefully break off the stamen.  When doing this be careful not to rip through the flower.  Squeeze 2 tablespoons of the mozzarella mixture into an oblong shape and gently stuff it into each flower. Squeeze the flower around the cheese to close. Reserve.

Toss the tomatoes together with the scallions and remaining basil in a large bowl. Sprinkle with salt and add a drizzle of red wine vinegar and extra-virgin olive oil.  Taste to make sure it is delicious and adjust seasoning, if needed.

In a small bowl, combine the flour and 1/2 cup of white wine. Mix until it becomes a loose batter adding more white wine, if necessary.

Add peanut oil to a saucepan until it reaches a depth of 1-inch. Heat the oil over medium-high heat. Test the oil by dropping a couple of beads of the batter into it.  When they float instantly the oil is ready.  If the oil begins to smoke, it is too hot.  Set up a paper towel drying situation before frying the flowers.

Dip the flowers, 1 at time, into the batter and carefully drop them into the oil. Fry on both sides until they are golden brown, about 3 to 4 minutes. Remove the flowers from the oil, drain on paper towels and sprinkle with salt. Continue with the remaining flowers.

Arrange the tomato salad on 4 salad plates and top each plate with 2 flowers. 

What a delicious flower!

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 8 minutes
Ease of preparation: easy

Plum Cornbread

Recipe courtesy Anne Burrell

Plums:
4 to 6 black plums (if they are large, use 4, if they are small use 6), sliced
3 tablespoons sugar

Cornbread:
1/2 stick melted butter, plus extra for baking pan
3/4 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon kosher salt
1 cup milk
3 tablespoons honey
1 teaspoon vanilla extract
2 eggs

1 pint vanilla ice cream, for serving

Plums:
In a small bowl, combine the plums and sugar and let sit at room temperature for at least 30 minutes.

Cornbread:
Preheat the oven to 350 degrees F. Butter an 8-inch cast iron skillet or an 8 by 8-inch square baking pan.

In a large mixing bowl, combine all of the dry ingredients. In another mixing bowl, combine all the wet ingredients and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Sprinkle the plums in an even layer over the top of the batter.  Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool before cutting. Serve topped with vanilla ice cream.

Yield: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Inactive Prep Time: 1 hour
Ease of preparation: easy

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