Smoked Shellfish grill

English, down below. BBQ sezona je v polnem razmahu. Ampak zakaj bi grilali samo čevape, ražnjiče, klobasice in ostalo klasiko. In če že nimaš instant plinskega grila se več kot splača naredit ogenj, še posebej, če imaš kje kakšne kose aromatičnega lesa (http://www.the-grilling-spot.com/wood-chips.html). Na grilu lahko pripraviš praktično vse, je moja najljubša oblika kuhanja. Kuhinja na prostem, vonj po lesu in oglju, sonce in mrzlo pivo in seveda super unikaten okus grila. Mešanica dimljenega in “zažganega”.

Tokrat sem na gril vsipal morje. Školjke. Na ta način lahko pripraviš vse vrste školjk. Jaz sem izbral (ker je to bilo vse kaj so ponujali) klapavice, vongole in kapesante. Prav tako sem hotel dodati tudi sveže škampe, ampak jih nisem dobil, so pa skorajda obvezni v tej jedi. Ok. Na razbeljeno žerjavico daj nekaj listov in vej svežega lovorja in koščke kakšnega aromatičnega lesa, da ustvariš “smoked flavor”. Prestavi rešeto za gril tik nad žrjavico.

Očisti školjke in jih položi na gril, če boš dodal škampe jih daj prvo na gril in na njih zloži školjke. Dodaj še nekaj glavic česna in par češnjevih paradižnikov. Zalij s kakim dobrim in močnim temnim pivom in nemudoma pokrij z ognjevarno posodo. Ko se školjke odprejo, so kuhane. *Kapesante na koncu še popeci na grilu.

Marinada

  • peteršilj
  • meta
  • vrhovi koromača
  • česen (iz školjk)
  • lupina ene BIO limete
  • sok polovice limete
  • olivno olje
  • čili

Nasekljaj zelišča, česen, čili in zmešaj z lupino limete. Malo čilija super paše k morski hrani. Dodaj sok limete in oljčno olje 3:1. V skledo vsipaj še vroče školjke in dobro premešaj, da se sokovi premešajo. In to je to. Super  nevsakdanja zadeva na grilu. Nom.

Smoked Shellfish Grill

BBQ season is in full swing. But why would you grill only the boring clasics? If you don’t have a instant gas grill, it more then pays of to lite a firem especially if you have some aromatic wood chunks laying around (http://www.the-grilling-spot.com/wood-chips.html). In summer, mr. Grill should be your best friend. You can prepare parcticaly everything on it. And I mean it. Everything. BBQ-ing is my favorite way to cook above and beyond everything. Beeing outside, the smell of wood and charcoal, sun and a cold bear. And offcurse you can’t miss the unique BBQ flavor.

I spoted some fresh shellfish at my local store. The grill was allready set-up, so why not. Shellfish on a grill. With this metod you can prepare all types of shellfish. I bought some mussels, clams and scallops. I also wanted to add some fresh shrips, but unfortunately they didn’t have them in stock, but they are almost mandatory in this dish. Ok. On red-hot coals put some fresh bay leaves and branches or some other nice greenz and some pieces of aromatic wood chunks, to create the “smoked flavor”. Put the grid of the grill just above the coals.

Clean the shellfish in cold watter and just put them on the grill, if you also have shrimps put them on the grill first and stack the shellfish on it. Add some garlic and a couple of cherry tomatoes. Pour some good strong dark beer on the seafood and immediately cover  with a fireproof bowl. When the shells open, they are done. *Grill the scallops subsequent on the grill until done.

Marinade

  • parsley
  • mint
  • fennel tops
  • garlic (from the grill)
  • BIO lime zest
  • lime juice (1/2 lime)
  • chilli
  • olive oil

Chop the herbs, garlic, chilli and mix with the lime zest. Chilli goes hand in hand with sea food. Add lime juice and olive oil, 3:1. In a large bowl mix the marinade with hot shellfishs and hot tomatoes. Sea salt, pepper there you go briliant bbq. Nom.

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