Discussion Thread -> "Gettin' Fed in the Med! Part Deux!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Please accept this as our Official entry into the Fed in the Med Throwdown.

We went Moroccan, cause they love Lamb.
So does we:whoo:

Our Barbecued lamb (mechoui) with minted yoghurt, in a Spinach ,feta ,ricotta Sunflower pie.

Plated.





Please accept the next picture as our official poling one .



Full cook is here.

http://www.bbq-brethren.com/forum/showthread.php?t=210372

Pie was cooked in a Weber Q family thingy.
Lamb was cooked over Coals in an Acorn.
Beer was not spilt in the making of this:thumb: feed,




Plated.

Stunning.

This is a Great start for a TD

http://www.bbq-brethren.com/forum/showthread.php?t=210372

Sorry bout that, bad link in my Post.
The real link is above

AussieTitch said:

http://www.bbq-brethren.com/forum/showthread.php?t=210372

Sorry bout that, bad link in my Post.
The real link is above

Click to expand...

Titch, I fixed the link for you in your entry post. All good to go now! :thumb:

Please accept this as my entry into the "Gettin' Fed in the Med! Part Deux!" Throwdown

Hey all, here is my take at Mediterranean food.

The menu;
Grilled Mediterranean Pork Chop w/Rosemary Garlic Butter
Mediterranean Curry Couscous w/grilled squash
Tomato-Cucumber and Feta salad
Grilled Garlic Bread

I started with a small 3-bone pork roast that I had saved from an SRF Prime rib of pork. I cut that down into 3 bone-in chops. Seasoned these up with a mixture of salt, sugar, Sage, Fennel Seed, Rosemary and Thyme (Almost sounds like an old Simon and Garfunkel song:shock. Then they were coated in Olive oil.




I let these marinate for around 6 hours. Made up the Tomato-Cucumber and Feta salad with a simple dressing of Red Wine vinegar and Olive oil;

Here is the layout just before going on the grill;

Some of the grill shots;


And then a plate shot;
Please use this as my entry;

This was a great meal all the way around, the combination of flavors was just fantastic.

You can check it out in Q-talk here; http://www.bbq-brethren.com/forum/showthread.php?t=210675

Thanks for looking all and keep on Qing,

KC

Wow! 2 Homerun entries right off the bat!

Paella de Mariscos on the Kamado

This is my entry into the “Getting’ Fed in the Med! – Part Deux” Throwdown.

I’ve wanted to try this for some time and finally got up the nerve to do it. Yep I’m hosting a Paella Party! Which a pretty full house of guests (10 total) coming I hope it turns out well. Now, after surfing the Web I came to realize that there is no one recipe to follow as everyone did something different. So this is a combination of 3 or 4 recipes I found on the web taking things I liked from them all. (Bear with me as this is a long one)

Here are most of the ingredients. (Chicken and squid not shown)

Clams and mussels

Prawns (There were alive yesterday)

1 lb. of U15 shrimp.

O.K., here I’m getting started on the Paella. I sliced and diced up all my veggies. (In my hurrying around I forgot to put these Red Bell Pepper slices on)

I de-boned the chicken thighs. And made stock with the bones.

As I don’t possess a Mortar & Pestle I put the Saffron threads into a 1 cup Pyrex measuring cup and used a spoon to crush them. I then put 1/2 cup of white wine in with them and brought this to a boil in the microwave to pull out all the flavor of the Saffron.

I then cut up the sausage into ¼” slices. (Use Spanish Chorizo if you can get it. I couldn’t find this so I use Portuguese Linguica) Chicken stock is ready. (I poured in 1 container of store bought stock to what I made and continued to reduce)

I peeled the shrimp and reserved shells to make up a Shrimp & Saffron Stock. I put the shells into a sauté pan with a little EVOO and sautéd until they started to turn orangey pink in color. Now I added 1/2 cup of clam juice, the Saffron broth, 4 cups of chicken stock and simmered for 20 minutes.





While that was simmering I lit the kamado. I then took everything (but the red bell peppers) out to my gas cook top.

I heated up some OO and seared the chicken thighs. Removed and reserved. (Note: Unless you have a very wide burner (which I didn’t) you’ll need to rotate your pan every couple of minutes for even heat distribution)

I then cooked up the Linguica. Removed and reserved.

Now heated the onions and bell peppers until they start to wilt. Added the minced garlic and continued to cook for another minute or 2. Now the 2 diced tomatoes and continued to cook until it starts to caramelize and then add 3 bay leaves.
Now add the rice in the shape of a cross.

Stir the rice into all that flavor goodness and let it toast for 2 to 3 minutes. (Until you start to hear some cracklin)

Now add the wonderful (and still hot) Shrimp and Saffron broth. You should hear some sizzling when it hits the pan. Shake the pan to try and level everything out and do not stir it again. Now evenly redistribute the chicken and Linguica into the pan.

Move it over to your pre-heated (to 425) kamado and let this cook for 15 minutes. (I forgot to add the peas and green beans until after the picture)

After 15 minutes you’ll notice the liquid has reduced nicely. Now I add the mussels (too many) and the squid and cook for 2 minutes.

Now I add the shrimp and cook for 1 minute.

Now I add the clams and cook for 2 minutes and then finally add the prawns and cook for 5 minutes.

I now checked to see if my rice was done. There was still quite a bit of liquid bubbling as the mussels and clams had opened up, releasing their juice. (there were too many mussels) So I open the lid and let my fire get really hot to try and reduce the liquid further. Ideally you want the liquid to be almost completely absorbed and a slight crust start to form on the bottom of the pan. After most of the liquid was gone I took the pan inside and added some fresh lemon wedges.

I garnished with parsley and it’s ready to serve to my quests. Here are those pics.

Here’s the money shot below.

OMG! Having never made this before I’ll have to say it was a lot of work but it is sooooo worth it. Flavor was unbelievable. The actual cooking isn’t that hard so long as you’ve done all your prep work beforehand. I urge you all to give this a try.

The entire cook thread can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=210916

Just Wow DerHusker. Super Fine!

That's all folks! I'll have a poll up shortly!

Well shoot. :tape: With all those countries to choose from, I thought we'd get more than 3 entries. Last year we had 9 entries for this. hwell: