Sizzling Summer BBQ Contest 2013 Recipes
Vegetarian BBQ Recipe
Flame Grilled Seitan & Local Pistachio “Steaks,” by Edie Robertson
Injected with Farmers Market Chimichurri and Drake Farms Garlic Chevre with seasonal grilled vegetables, local avocado puree, served stacked with Gingered Hollister “At Dawn” Beer and Balsamic Tar, Mango-Passion Fruit Coulis and micro greens
Seitan “Steaks”
2 Packages Seitan (pulsed in food processor until evenly crumbled.)
1/2 Cup local Pistachios, ground in food processor
1/2 Cup brown onion, sautéed until translucent
1 Small Jalapeño, seeded and diced, lightly sautéed
1 Tbsp. fresh roasted and ground cumin seeds
3 Cloves minced garlic cloves
3 Tbsp. Tahini
1 Large Free Range Local Egg
1/4 – 1/2 Cup Bread Crumbs
1/2 Cup Drake Farms garlic Chevre
1 Avocado, Blended with a bit of lime and sea salt.
Market Vegetables, Grilled – eggplant, summer squash, bell peppers…..
1/2-Cup Chimmi Churri (Recipe below)
1/4 Cup Hollister Beer Balsamic Tar (Recipe below)
1/4 Cup Toasted Hemp seeds
Directions:
In a large bowl mix all ingredients except Chimmi Churri and Chevre. Blend until the mix can form into a ball. If too dry add some water, if too wet, add some breadcrumbs.
Form Patties, or mock stake shape patties. With your finger make a hole in the top and fill with a dollop of chimmichurri and chevre.
Cover hole with surrounding seitan patty mixture so it is covered and won’t leak.
On hot oiled BBQ, grill on each side for about 5 minutes. Don’t turn too early or it will stick.
On a plate, layer, roasted eggplant, summer squash, Seitan Patty, avocado puree, grilled red bell pepper then micro greens.
Drizzle with Balsamic Tar and Mango Passion Fruit Couli
Garnish with Fresh Herbs and Toasted Hemp Seeds
Chimmichurri Sauce:
In food processor blend 1/4 cup parsley, 1/4 cup basil leaves, 2 cloves minced garlic, 2 Tbls. EVO and a pinch of salt.
Hollister Beer Balsamic Reduction Sauce:
In heavy sauce pan put;
One bottle of Hollister Ale, 4 cups Balsamic Vinegar 1 nub of ginger, sliced.
Bring to a boil and quickly turn the flame down to a low simmer, cook until it reduces by half and can coat the back of a spoon.
Picanha Cuadrada and Potato Pineapple Stack, by Rodrigo Gimenez
That’s top sirloin cap, squared, grilled and topped with a thin layer of sage ‘paper’ and drizzled with a bacon vinaigrette, alongside Potato and pineapple, squared, grilled and drizzled with a reduction of carrots, brandy, Porto, vanilla and sage.
Grill top cap sirloin
Salt and pepper
Sage
Bacon Vinaigrette: Bacon, olive oil, Sherry vinegar, chives, salt and pepper.
Grill Potatoes, olive oil, salt and pepper
Grill Pineapple, olive oil, salt and pepper
Sauce Reduction: Porto, Brandy and Petite Syrah, onions, carrots, shallots, cinnamon, vanilla bean, salt and pepper.
Smoked Balti Seasoned Pork Shoulder, by Gabriel Ubarra Jr.
With chili beans, and jalapeno cheddar corn bread
Balti seasoning Baltistan is an ancient region of northernmost Pakistan with influences from Persia, Tibet and China. Traditionally a “Balti” would be cooked and served in a karahi (small Indian wok), without utensils, and would be eaten with your fingers using naan to scoop the meal into your mouth. More recently “Balti” has been catching the imagination of people in the way Tandoori cooking swept the world in the 60’s and 70’s. Hand-mixed from: coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (kalonji, black onion seed), ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf.
