Barbecued Shrimp on Lemongrass


the aromas in the food markets in Thailand are intoxicating. Such heedy fragrances likes Lemongrass and Kaffir limes,plus the delicious aroma of grilling. This is a recipe from Vatcharin Bhumichitir,one of my all time favorite food writers and restaurant owners. Plus I just love how quickly this all comes together.

11/4 lbs medium-size raw shrimp,peeled and deveined

4 garlic cloves,crushed

4 scallions,chopped

2 teaspoons sugar

2 teaspoons fish sauce

2 teaspoons cornstarch

1 strip of bacon ,finely chopped

10 fresh lemon grass stalks,about 51/2 inches long

Plum sauce,for serving

Put the shrimp,garlic,scallions,sugar,fish sauce,cornstarch and bacon in a food processor and blend until fine and pasty. with lightly oiled hands,mold level tablespoons of the shrimp mixture around the center of each lemongrass stalk.

Heat a barbecue ,grill pan or broiler until hot and cook the stalks until the shrimp mixture is cooked through,turning occasionally during cooking. Serve with plum sauce.

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Honey glazed double thick pork chops


Suvir Saran is a genius at combining flavors that just pop in your mouth. In his own words this is a Wow dish. When grilling these chops arrange the grill to have a hotter and cooler side.

1/2 cup extra virgin olive oil

1/3 cup honey

2 tablespoons balsamic vinegar

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh Thyme

1/2 teaspoon cayanne pepper

1 teaspoon kosher salt

1/2 teaspoon ground pepper corns

4 pork loin chops, 11/2 inches thick

Whisk the oil, honey, vinegar, rosemary, thyme, cayanne pepper, salt and ground pepper corns in a bowl. Transfer to a gallon sized resealable plastic bag ,add the chopsand turn to coat in the marinade. Refridgerate for at least 4 hours or overnight.

Preheat your grill as described above. Sear the pork chops on the hot side of the grill till seared, 2-3 minutes on each side. Move to the cooler side of the grill and cover the grill. Allow the chops to cook for 12-15 minutes or until an internal temperature reaches 160-165 degrees. Serve

My favorite dry rub for grilling Poultry and Meat


As the years have gone by we have devoloped from summer barbequing to year round. It is an easy, simple way of cooking and so so delicious .The beauty about a dry rub is that it requires virtually no marinating . My suggestion is to Smear olive oil on the clean dry meat or poultry and coat in the dry rub. Allow meat to rest, refridgerated for 15 minutes on a rack and 15 minutes at room temperature, viola you are ready for the grill.

1/2 teaspoon dry sage

1 teaspoon dry Rosemary

2 tablespoons fennel seeds

11/2 tablespoons Cumin seeds

11/2 tablespoons coriander seeds

2 dry red chili peppers(optional)

1 teaspoon ground cinnamon

2 teaspoons dry mustard

1.2 teaspoon black pepper corns

2 tablespoons brown sugar (light or dark)

Toast the cumin, fennel seed Coriander seeds, pepper corns, and chili pods, in a skillet till fragrant. COOL TO ROOM TEMPERATURE. Gring finely adding the dry rosemary and sage. Finely add the brown sugar.

Place in an air tight container and refridgerate. Use as needed.

Please note the rub does not contain any salt. Please season your meat with salt at your own taste level.

Chicken Malai Kebab


This delicious , melt in your mouth chicken is a family favorite. It is ideal for grill but keep it on the cooler side of the grill as the chicken should still be creamy pale when cooked . Or you may bake it in a grill pan in the oven at 375 for 15 -18 minutes flipping the pieces over mid way.

1 1/2 lbs chicken breast. Washed, dried and cut into 3 ” cubes

2 tablespoons ground cashews

1 teaspoon ground Cardamon seed *

1 teaspoon Garam Masala *

1 teaspoon corn meal

1/2 cup thick heavy cream (not lite please!!!)

salt and white pepper.

2 tablespoons vegetable oil

Place all ingredients in a Zip lock bag and stir. Add the chicken pieces and massage well to combine.

Refriderate 4 hours and up to 24. Remove from fridge 30-45 minutes frior to grilling. Remove from marinade and drizzle with vegetable oil

Grill till done and sprinkle with lemon