July 26, 1999
Toast the Sichuan peppercorns in a dry skillet until fragrant. Cool. Grind into a fine powder. Combine the peppercorns with the remaining marinade ingredients and pour over the beef. Marinate covered in the refrigerator for 2-4 hours. Meanwhile, make the dipping sauce by combining all ingredients in a non-reactive bowl. Set aside. Place beef in the middle of the cooking grate directly over the heat for 1-2 minutes on each side or until seared. Place over indirect heat and finish cooking, about 8 minutes on each side. Turn once halfway through cooking time. Allow beef to rest for 10 minutes. Slice thinly; serve with sauce.
Combine all the marinade ingredients and pour over the ribs, reserving 1/2 c. for basting, 1/2 c. for serving. Marinate the ribs covered in the refrigerator for 1-2 hours. When ready to grill, remove the ribs from the marinade, discard, and wipe off excess. Grill ribs until all sides are nicely browned, basting with 1/2 c. of the reserved marinade occasionally. Cook approx. 60 minutes. Check for doneness. Serve with reserved serving sauce if desired.
Soak the skewers in warm water for at least 30 minutes before using (this will prevent the skewer from burning while the seafood is cooking on the grill). Peel and de-vein the prawns. Clean the squid by cutting the tentacles from the body just above the eyes. Pull the remaining piece from the body gently. Lay the squid on the surface of a cutting board; with a paring knife, scrape down the length of the body. This will remove the speckled skin and gelatinous contents from the body of squid. Be sure to also remove the quill or backbone from the squid. Rinse the squid in cold water. Meanwhile, prepare lime-chili sauce by mixing all ingredients together until well combined. Reserve. Lay the prawns, scallops, and squid alternately on a cutting board. Thread the seafood onto the skewers. Use two skewers for each serving. The skewers may be made ahead of time, wrapped tightly, and held in the refrigerator. When ready to grill, brush each skewer in the center of the cooking grate over medium heat. Close lid. Turn once halfway through cooking time. Cook each side until the prawns are pink and the scallops and squid are lightly browned. Toss with lime-chili sauce and serve over coconut rice (recipe follows).
2 Tbsp. peanut oil
2 garlic cloves, thinly sliced
2 c. jasmine rice, cooked
1/4 c. coconut cream
1/3 c. freshly chopped cilantro
1 Tbsp. salt
In a frying pan or wok, heat the oil and fry the garlic slices until golden brown. Add the rice and stir until heated through. Add the coconut cream and chopped cilantro. Mix well. Season with salt and serve. Makes 4 portions.
Mix all ingredients together in a large bowl except the scallions. Reserve. With a sharp knife, cut 2 to 3 diagonal slashes on both sides of the fish. Brush the fish with a small amount of vegetable oil and sprinkle with a little salt and pepper. Stuff cavity with whole chives; close with a toothpick or trussing pin. Place fish in the center of the cooking grate. Grill for approximately 8-10 minutes. Carefully turn fish over and cook for 5-8 minutes, or until cooked to desired doneness. Heat reserved sauce and pour over fish. Garnish with scallions. Makes 4 servings.
Recipes from Weber-Stephen Products Co.