Handy Hints for Barbecue Grilling:

· Be organised: have everything you need ready and at hand before you start grilling - Go through your food plan; think food ingredients, marinades, seasonings, equipment and tools. Cover food to protect against flies and sun.

· Don't use a fork and never stab the food when turningit is best to use a pair of tongs to grip and turn. When you stab the meat with a fork, you will allow tasty juices to drain away into the fire which then can spit and develop aggressive flames.

· Food cooks faster under a covered grill

· You don't need to marinate tender cuts of meat overnight; they can be marinated in as little as 15 minutes! Less tender meats need to be marinated at least 6 hours.

· If using wooden skewers, soak in water thirty minutes before using so ends won't burn during grilling time.

Portobella Mushrooms Stuffed with Cajun Pork
Thanks to Weber Barbecues

 

A charming appetizer with kick. This recipe can be doubled to feed a bigger crowd.

For the stuffing:
1 small onion, finely chopped
1 tablespoon olive oil
1/4 cup bread crumbs
1/2 cup chicken broth
1/2 teaspoon dried marjoram
1/4 teaspoon cayenne
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/2 teaspoon cider vinegar
8 ounces minced pork

For the stuffing:
12 portobella mushroom caps (about 2" diameter each), stemmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Olive oil for brushing mushrooms

To make the stuffing: In a medium sauté pan over medium heat, cook the onion in the olive oil for 3 to 4 minutes or until the onions are tender. Remove from stove and chill completely.

In a medium mixing bowl, combine the bread crumbs and the chicken broth. Add the chilled onions, marjoram, cayenne, paprika, salt, pepper, garlic powder, vinegar, and ground pork. Mix well. Cover and refrigerate until ready to use.

To make the mushrooms: Use a spoon to scrape the black gills out of each mushroom. Season the mushrooms with the salt and pepper. Lightly brush the outside of the mushrooms with olive oil.

Divide the pork mixture into 12 equal portions and press one portion into each mushroom. Place mushrooms stuffing side up directly over low heat and grill for 15-17 minutes. Serve with fresh tomato sauce or corn relish.

Makes 6 servings
Drinks Suggestion
This play on the New Orleans Po'Boy creates a fine balance of earthy, meaty flavors with a bit of sassy spice. Try a Dolcetto d'Alba, a charming medium-bodied, fruity red from Italy's Piemonte region to bring out the flavors and put out the fire.

 

 

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