Barbecue Makeup and then some

Despite smashed fingers, the Memorial Day barbecue went on as planned thanks to help from everyone attending. Friends brought ears of fresh, sweet corn which was treated to an Old Bay Seasoning boil which everyone found very tasty, an exotic Asian style cole slaw and a truely splendid macaroni salad with a hint of curry and tuna.

Their contributions seemed to be an unintential preview for the upcoming “Bollywood Barbecue” a new tradition which began last summer when our nephew Patrick returned from a semester in India. We enjoyed it so much, that we are reprising it in early July to welcome him home again. He’s been up in Northern India near the Himalayas volunteering and studying Hindi at a school for missionaries.

Despite the minor (albeit painful)  “handicap,” I did subject some chicken to a Tandoori style chicken marinade over the weekend which was consumed with lip smacking enjoyment.

All the recipes, save for the macaroni salad, are  below. You’ll  find them a bit spicy but everyone at the barbecue enjoyed the dishes which were adapted from recipes that appeared on a really great barbecue site

Back Bay Corn Boil

Ingredients: 1/2 package Zatarain’s Crab Boil Spices; 10 ears sweet corn; 1 head garlic; 1 large, Vidalia onion; 1/2 lemon; 1 tablespoon salt; 2- 1/2  tablespoons Old Bay seasoning (find it in the seafood section of the supermarket); 1/2 cup butter.

Directions: husk the corn thoroughly and wash off the silk; cut each ear in half lengthwise; peel the onion and cut into quarters; cut the head of garlic in half through the middle. Cut the lemon in quarters. Fill a large pot 3/4 full with water and add the Zatarain’s,  garlic, onions, lemon and salt. Bring to a rolling boil and then add the corn, cooking for ten minutes. While the corn is boiling, melt the butter and the old bay seasoning together and place in a large bowl. Drain the corn, place in the bowl, pour in the Old Bay mix and toss.

Tandoori Chicken Marinade

Ingredients: 1 cup plain low-fat yogurt; 2 tablespoons lemon juice; 1 small finely chopped onion; 3 tablespoons finely chopped fresh ginger; 4 cloves crushed garlic; 1 teaspoon ground cumin; 2 teaspoons ground tumeric; 3/4 teaspoon ground coriander; 3/4 teaspoon ground allspice; 1 teaspoon cinnamon; 1 teaspoon curry powder; 3/4 teaspoon salt; 1/2 teaspoon cayanne pepper; 1/8 teaspoon ground cloves.

Directions: Mix all the ingredients together and marinate a mix of  chicken breasts, thighs and legs overnight before grilling by your preferred method.

Asian Coleslaw

Ingredients: 6 tablespoons rice vinegar; 6 tablespoons peanut oil; 5 tablespoons creamy peanut butter; 3 tablespoons soy sauce; 3 tablespoons brown sugar; 2 tablespoons minced peeled fresh ginger; 1-1/2 tablespoons crushed fresh garlic; 5 cups thinly sliced green cabbage; 2 cups thinly sliced red cabbage; 1 large red pepper and 1 large yellow peppers, juilienned; 2 medium carrots, julienned; 8 large green onions, julienned.

Directions: Whisk the first 7 ingredients in a small bowl to blend. Combine the remaining ingredients in a large bowl. Just before serving, add dressing, season with salt and pepper and toss to coat.


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