Al Dente

Broadstone’s Backyard BBQ--Fire It Up

Memorial Day signals the start of summer in many areas of the country, but for me it’s the start of barbecue season--time to fire up the grill, circle the lawn chairs, and invite my buddies over. To kick off the season, I’ve asked some of the best in barbecue, from Steven Raichlen to Elizabeth Karmel, for a few of their recipes and will spend the next couple of weeks trying them out. First up is a sweet Asian barbecue marinade from our friends at Eastman Outdoors. A few notes: I opted to use fryer breasts rather than trying to split a chicken and tried a new way of marinating--the Reveo MariVac Food Tumbler. It uses vacuum pressure and tumbling action to marinate meat in only 20 minutes. I’ve tried several kinds of marinating devices, from Tupperware containers to re-sealable bags, and this is my new favorite tool for the job. The chicken came out of the Reveo well marinated and ready to grill. So let’s get to it.

Hoisin Scallion BBQ Chicken

Ingredients for marinade:
1/2 cup soy sauce
1/2 cup pineapple juice
1/2 cup scallions, whites, chopped
4 tablespoons garlic, minced
2 tablespoons ginger, minced
2 tablespoons sesame oil
2 tablespoons brown sugar
2 tablespoons orange zest
1 tablespoon salt

1 split chicken, split in half, backbone removed

Ingredients for barbecue sauce:
1/2 cup Chinese duck sauce
1/4 cup Hoisin BBQ sauce
1 tablespoon sesame oil
2 tablespoons scallions, greens, finely chopped

Directions:
1. Place all ingredients for marinade in blender, puree until smooth.
2. Place chicken in Reveo barrel with 1 cup marinade and tumble for 20 minutes.
3. Remove chicken from barrel and discard marinade.
4. Preheat grill to 400-degrees.
5. Place chicken breast on grill skin side down, sear outside and cook for 5-8 minutes; flip and repeat, brushing cooked side with sauce.
6. Turn grill down to medium-low (about 300-degrees), brush chicken with BBQ sauce, place in aluminum foil and seal tightly.
7. Cook for 20 minutes, chicken is done when an internal temperature of 165-degrees is reached.
8. Optional: for crispy skin, remove chicken from foil and place back on grill, skin side down, for 5-8 minutes.
9. Remove from grill, brush with additional BBQ sauce and top with scallions.

Serves 6-8 people.

Next up: Double Citrus Vodka Infusion--because barbecue makes people thirsty.

--Broadstone

What to Cook for The Big Game: Swedish Meatballs

I have to admit feeling a little like Duke, the golden retriever who tries to sell the secret family recipe to Bush's Original Baked Beans--that's because I'm going to share my mom's super-secret recipe for Swedish Meatballs. I've used this recipe many times to make a big batch of easy-to-prepare party appetizers. They're always a hit, now friends even RSVP saying, "there'd better be meatballs!" So, whether your favorite spectator sport is the Super Bowl or Project Runway, here's the recipe in time to load up your crock pot.

Swedish Meatballs a la Broadstone's Mom

Ingredients:
1 six-pound bag of frozen meatballs from your favorite food warehouse, such as Costco
1 jar (16 oz) creamy Alfredo sauce
1 jar (16 oz) roasted garlic Alfredo sauce
1.5 cups dry white wine

Directions:
1. Pre-heat oven to 375 degrees F.
2. Arrange the meatballs in a single layer on a foil-covered cookie sheet. Bake uncovered until the meatballs are browned, about 30-40 minutes.
3. Transfer meatballs to a large stockpot and add both jars of Alfredo sauce.
4. Pour 1/4 cup of white wine into each jar and shake to blend with any remaining sauce. Pour the blended wine and sauce over the meatballs and stir well.
5. Simmer uncovered, over medium heat for 20 minutes. Stir occasionally.
6. Pour remaining 1 cup of wine into a glass--that's for you to enjoy while hiding the empty sauce jars.

It's that easy. Delicious, simple, and the sauce won't separate. Oh, and if you see my mom, don't... say... a word.

--Broadstone

Reader Question: French Cheeses Available Stateside?

Al Dente reader Glendon recently wrote:

I found your great website via an Instapundit link late last year sometime. I read it quite often and figured you may have an answer to a question I have. I'll spare you the fluttered details (I was living in France and now the missus and myself are in the Detroit area...yeah I know...psshht, nevertheless, she's French, I'm American...her family, my family, yada yada yada, etc...), but I'm looking for an American (no, I should say able to purchase Stateside) readily available substitute for the Tomme cheese of the Auvergne region of France. By chance do any of you know? I'm looking to make an "Aligot" or a "Truffade" if that helps at all.

I'm not a chef but adore cooking, therefore I have to say that I have no formal training in these things at all. Especially cheeses. I mean perhaps I could just use an Emmentaller but to be honest, I just don't know. I've looked around a little bit, but all the good recipes I find call for Tomme or Cantal. I'm just not down with paying $130 for cheese to make a traditional peasant dish, d'yaknowwhatimean? I have a feeling I would wince while everybody is taking their first bite! And every bite thereafter for that matter!

A Brief Tome on Tomme
The name "tomme" refers to a variety of small cheeses produced in the French Alps. They are usually named by their place of origin--for example, one of the most popular varieties is Tomme de Savoie which is made in, you guessed it, Savoie. Typically produced during the summer months, tomme cheeses are made from skimmed cow's milk which remains after the cream has been separated to make richer cheeses or butter--this makes them naturally low in fat. Cantal is one of the oldest French cheeses and, like many tomme cheeses, it features a rich and tangy flavor. Fortunately for Glendon and everyone else, you can find several varieties on-line for about $10-15 per pound, such as:

• Tomme de Savoie
• Cantal (aka French cheddar)
• Tomme Ailine Vignes
• and another Tomme de Savoie

Glendon, we hope this information was helpful and that you enjoy every last bite of Aligot without a single wince.

--Broadstone

Coffee Tastings: Unlock the Secrets of the Bean

Many of us have been to wine tastings at stately vineyards and several cities host beer festivals where you can sample various drafts; however, I recently had a chance to try something different: a coffee tasting.

If you’re lucky enough to live in a city that can support specialty coffee houses, this is a great way to learn more about how coffee is grown, harvested, and processed while enjoying some delicious, award-winning coffees. At Trabant, a small Seattle-based coffee house, we sampled five Cup of Excellence winning coffees from Guatemala, Nicaragua, Columbia, and Brazil, all brewed on an amazing Clover brewer.

We were given brief instructions on how to taste the coffee, both when piping hot and slightly cooled, and then shared our impressions. Many of the descriptions were as complex as those usually given to characterize wine. To try this at home, first smell your coffee by breathing in through your mouth, as well as your nose, to capture the full aroma. Tasting is actually done more as a ‘slurp’ than a sip, this action spreads the coffee evenly over your tongue and palate, improving your ability to notice flavors. Finally, after swallowing, chew lightly to develop the strongest impression of the coffee’s aftertaste. My favorite coffee was the Fazenda Cachoeira da Grama, from Brazil, a lightly roasted variety which developed a smooth honey flavor as it cooled - I ended up buying a pound to take home. Cup of Excellence coffees are distributed by various roasters throughout North America. Check with your local coffee house for tasting opportunities.

--Broadstone