Chef John Howie’s Cedar BBQ Plank Grilled Ancho Chili Rubbed Salmon & Prawns Topped with BBQ Hollandaise Sauce
4 – 6 oz salmon filets
12 prawns, peeled, de-veined, tail on
“3 Chefs in a Tub” Ancho Chili Rub
BBQ hollandaise (recipe follows)
4 lime slices
4 sprigs of cilantro
Cedar BBQ grilling planks, fully soaked in water
BBQ Hollandaise Ingredients
8 egg yolk
1 fl. oz dry white wine
1 ½ lbs. whole butter, softened to room temperature
1 Tbsp. fresh lemon juice
½ tsp. Tabasco
¼ tsp. kosher salt
½ cup BBQ sauce, use a sweet, thick BBQ sauce
BBQ Hollandaise Procedures
Combine and whisk together white wine and egg yolks. Add the butter. Place the mixing bowl into a sauce pot with simmering water, creating a double boiler. Turn the water down to a simmer. Heat and whisk the mixture over lightly simmering water until thickened. Be sure to keep whipping the sauce so not to cook the egg. Remove from the heat as often as needed so the sauce won’t stick to the bottom. (Note: Occasionally, lift the bowl off the sauce pot to ensure that the egg mixture does not cook too rapidly on the bottom and sides of the bowl, scrambling the eggs.) 2.
Thicken the sauce to a heavy ribbon consistency and then add the lemon juice, Tabasco, BBQ sauce and salt. 3.
Transfer and store in a warm area until needed.
BBQ Salmon & Prawns Procedures
Season the salmon and the prawns with the ancho chili rub. Then skewer the prawns tail to head. 2.
Be sure your BBQ planks are well soaked. Then place the seasoned salmon fillets on the plank. 3.
Place the planks on the BBQ grill over medium heat, cover the grill and cook for approximately 8-10 minutes, open the grill and place the prawns on the grill, close the grill and cook for 2-3 minutes, open the grill turn over the prawns, check the planks to make sure they are not burning too much. Close the grill and cook for two more minutes. Remove everything from the grill. 4.
Drizzle the hollandaise sauce over the salmon and the prawns and garnish with the cilantro sprig and the lime slice.
Serve with a fresh spring greens salad with olive oil and balsamic vinegar dressing, rustic bread and grilled corn.
For Pooches & People
Chef John Howie’s Kobe Beef and Lamb Sliders
1 lb American kobe ground beef
1 lb ground lamb
2 Tbsp. fresh mint, chopped
3 Tbsp. fresh oregano, chopped
¼ cup par-boiled rice
2 tsp. finely minced garlic
1 tsp. kosher salt
½ tsp. coarse ground black pepper
1 ½ tsp. Worcestershire sauce
1 cup Panko bread crumbs
Place both meats in a bowl. Combine with fresh chopped herbs, rice, garlic and seasonings. 2.
Mix all ingredients together well. 3.
Portion slider mix into 2 oz. wt. balls. Then skewer four of the balls on to each 12” long skewer. 4.
Next flatten the balls into ¾” thick oval sliders. 5.
In a separate container place the panko. Press the sliders into the panko, breading all sides evenly. Transfer skewered sliders to a pan with parchment/wax paper. Label and refrigerate until needed.
¼ cup long grain white rice; 3/8 cup water
Place water in a pot over a medium high stove. Bring to a slow-boil. 2.
As soon as the water boils, turn off the heat, and add the rice. Cover with a lid and let sit for 10 minutes. Rice should be al dente, not mushy. 3.
Strain excess water from the rice. Place rice on to a sheet tray in the refrigerator to rapidly cool down. This should take about 10 minutes. 4.
Transfer rice to a sealed container, label and store refrigerated until needed.
½ cup plain yogurt ½ cup sour cream
1 Tbsp. cucumber, grated, strained of all liquid
½ tsp. fresh oregano, coarse chopped
1/8 tsp. coarse chopped mint
1 tsp. white wine vinegar
¼ tsp. finely minced garlic ¼ tsp. kosher salt
1/8 tsp. coarse ground black pepper
Grate cucumber on a cheese grater. Place grated cucumber in a fine mesh strainer, then with paper towels, proceed to push out all the excess water from the cucumbers. 2.
Next, mix all ingredients together, well. 3.
Transfer, label and store refrigerated until needed.
Place Lamb/Kobe slider on the grill; achieve diamond marks, making sure not to burn the meat or the ends of the skewers. Cook to an internal temperature of 140-155 °.
Place the pita slices around the outside of the plate. Place the cucumber slices next to the pitas, place the sauce in a cup. Place the skewer on the plate garnish with the Italian parsley sprig and serve.
Before serving to dogs, remove the skewers.
The Pom Pomeranian
1 large wedge of lemon
3 small pieces of lime
2 teaspoons sugar
Muddle above with ice then add two ounces pearl persephone
pomegranate vodka. Add one ounce triple sec, a splash of sweet and sour, and a splash of pomegranate juice. Top off with ice and shake vigorously. Serve with muddled fruit in glass.
Keep water cool with heart-shaped ice cubes made with flavored water using unsalted chicken broth. Or fill bowls with
vitamin fortified water made specifically for dogs by K9 Water Co.
in beef, liver, lamb and chicken flavors.
To learn more about Chef John Howie and Seastar Restaurant & Raw Bar, click here
. To learn more about SPORT, click here
Gear up for your backyard barbecue at the CityDog Shop