No Oven, No Problem by Julie Busteed

Somehow it seems to happen that whenever we have out of town guests, something breaks, or clogs, or freezes. Think plumbers on Christmas Eve, or a dozen guests enjoying the warmth of the fireplace – because the power has gone out. This visit was no different, the day before company arrived our ovens decided to quit working. Not a total disaster since the stovetop still functioned, but I needed to alter my menus none the less.   

It has been several years since we’ve owned a grill and we’ve been planning to get one. As luck would have it, we were gifted a Kamado Joe! Yes, they were those kind of out of town guests, and yes, they probably figured it was their best shot at eating a home cooked meal. 

To be clear, the Kamado Joe is to “grill” as Ferrari is to a riding mower. This thing is on another level. The heat is enclosed entirely in a thick, ceramic shell, making common recipes that say “Bring the temperature to 700 degrees.” My ovens don’t go to 700 degrees…even when they’re working. The delivery crew shows up to assemble the unit dressed like they were going to a wedding… Which they were.  (Thanks Jill and Bob…)  And, like Ferrari, most of the Kamado Joes are red. Think of Marcel’s as the showroom, with free delivery and setup. 

I’ve had to skip over “grill” recipes for many years, and now here was my chance to dive back in. So far, we’ve seared steaks, grilled shrimp, warmed bread, grilled romaine and even baked banana bread. The surprising one was grilling salmon.  I had adapted this salmon recipe for the oven and it had proven quite tasty, but now I was actually able to grill it and wow, what a difference!

 

Asian Grilled Salmon
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Ingredients
  1. 1 side fresh salmon, boned but skin on (about 3 pounds)
  2. 2 tablespoons Dijon mustard
  3. 3 tablespoons good soy sauce
  4. 6 tablespoons good olive oil
  5. 1/2 teaspoon minced garlic
Instructions
  1. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
  2. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
  3. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
  4. Grilling with high heat is a little like learning a new language. There’s a bit of a transition, but once you have the basics, a lot of exciting culinary adventures become available. And the flavors that will appear are astounding. Plus, it’s a great option to have when your appliances go on the fritz.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Panko Crusted Salmon

Panko Crusted Salmon
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Ingredients
  1. 2/3 cup panko (Japanese bread crumbs)
  2. 2 tablespoons minced fresh parsley
  3. 1 teaspoon grated lemon zest
  4. 1 clove of garlic - minced
  5. Kosher salt and freshly ground black pepper
  6. 2 tablespoons good olive oil
  7. Four 6 to 8 ounce salmon fillets, skin on
  8. 2 tablespoons Dijon mustard
  9. 2 tablespoons vegetable oil
  10. Lemon wedges, for serving
Instructions
  1. Preheat the oven to 425 degrees.
  2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
  3. Place the salmon fillets, skin side down, on a board. Mix the garlic and mustard together. Generously brush the top of the fillets with mustard mixture and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
  4. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
  5. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned.
  6. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
Adapted from Barefoot Contessa How Easy is That? by Ina Garten
Adapted from Barefoot Contessa How Easy is That? by Ina Garten
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Grilled Herb Shrimp with Remoulade

Grilled Herb Shrimp with Remoulade
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Herbed Shrimp
  1. 2 pounds large shrimp (16-20 per pound), peeled & deveined, tails left on
  2. 3 cloves garlic, minced
  3. 1 medium yellow onion, small-dice
  4. 1/4 cup minced fresh parsley
  5. 1/4 cup minced fresh basil
  6. 1 tablespoon minced fresh rosemary
  7. 2 teaspoons Dijon mustard
  8. 2 teaspoons kosher salt
  9. 1 teaspoon dry mustard
  10. 1/2 teaspoon freshly ground black pepper
  11. 1/4 cup olive oil
  12. 1/2 teaspoon grated lemon zest
  13. 1 lemon, juiced
Remoulade Sauce
  1. 1 cup mayonnaise
  2. 1/4 cup Dijon or Country Style mustard
  3. 1/4 cup finely chopped cornichons
  4. 2 tablespoons prepared horseradish
  5. 2 tablespoons minced fresh parsley
  6. 1 small shallot, minced
  7. 1 garlic clove, minced
  8. 1 tablespoon white wine vinegar
  9. 1 teaspoon fresh lemon juice
  10. 1 teaspoon hot sauce
  11. 1 teaspoon paprika
  12. 1/4 teaspoon cayenne pepper
Herbed Shrimp
  1. Combine all the ingredients and allow the shrimp to marinate for 1 hour at room temperature or cover and refrigerate for up to 1 day.
  2. Soak bamboo skewers in water for at least 30 minutes, and up to 3 hours. Thread 4 shrimp on a 12 inch skewer.
  3. Heat and brush grill with oil to prevent the shrimp from sticking. Grill the shrimp until pink and opaque, about 2 minutes per side. Serve with remoulade sauce.
Remoulade
  1. Combine all ingredients in a medium bowl and stir well.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Lobster Bisque

Jill consulted one of her favorite culinary references, the Larousse Gastronomique, to create a luxurious Lobster Bisque.  

LobsterBisquePictureText

Editor’s Notes: 

Mirepoix = Carrots, Onions and Celery; Bouquet Garni = Bundle of Fresh Herbs (Jill used Thyme and Rosemary)

Jill used Heavy Cream in place of Crème Fraîche and sautéed Shrimp in place of the Crayfish since she had already cooked her Lobster for the garnish.  A lesson that recipes are to be used as a template and you can use what you have on hand.  Enjoy!

BisqueRecipe_edited-2

Saucy Shrimp and Grits

Saucy Shrimp and Grits
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Ingredients
  1. Coarse salt and ground pepper
  2. 1 cup coarse grits (not quick-cooking)
  3. 2 T. butter
  4. 2 slices bacon, cut crosswise into ½” pieces
  5. 1 medium onion, halved and thinly sliced
  6. 2 garlic cloves, thinly sliced
  7. 1 can (14.5 oz.) diced tomatoes in juice
  8. 1 pound large peeled and deveined frozen shrimp, thawed
  9. ¼ t. hot sauce
Instructions
  1. In a medium saucepan, bring 4½ c. water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
  2. After grits have cooked for 15 minutes, cook bacon in a large skillet over medium heat until browned, 4-6 minutes Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8-10 minutes.
  3. To skillet, add tomatoes with their juice and ¼ c. water; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2-4 minutes. Stir in hot sauce. Serve over grits, sprinkled with bacon.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Soy Glazed Salmon Rice Bowls

Soy Glazed Salmon Rice Bowls
Serves 4
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Ingredients
  1. 4 cups cooked short grain rice (sushi rice)
  2. 1 english cucumber, sliced
  3. 1 cup defrosted corn kernels
  4. 1-2 carrots, julienned
  5. 2 cups shredded romaine (or red leaf) lettuce
  6. 1 lb salmon filet
  7. ¾ cup soy sauce
  8. ¼ cup mirin
  9. 2 T. sesame oil
  10. ½ t. wasabi powder (optional)
Instructions
  1. Preheat oven to 350 degrees. Mix soy sauce, mirin and sesame oil together. Pour over salmon filet. Place salmon on lined baking sheet and cook in oven for 20 minutes.
  2. Meanwhile, take remaining sauce (add wasabi powder, if you would like it to be spicy) and cook over medium / medium-low heat until slightly reduced (about 10 minutes).
  3. Place ½ cup of cooked rice in a serving bowl. Add shredded lettuce, corn, carrots, and cucumber on top of rice. Add ¼ of the cooked salmon on top of veggies. Drizzle with a tablespoon or two of the reduced sauce.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/