La Cuisine Classique » bbq http://www.lacuisineclassique.com/wordpress The Joys of Cooking Tue, 08 Sep 2009 05:05:49 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Barbecued Shrimp http://www.lacuisineclassique.com/wordpress/index.php/2008/07/barbecued-shrimp/ http://www.lacuisineclassique.com/wordpress/index.php/2008/07/barbecued-shrimp/#comments Tue, 15 Jul 2008 05:15:19 +0000 La Cuisine Classique http://www.lacuisineclassique.com/wordpress/?p=23 This is a great recipe for barbecued shrimp – you don’t even need to fire up the BBQ.

Ingredients:

  • 8-10 pounds jumbo shrimp, heads and shells on (10 shrimp per pound)
  • 1 pound butter
  • 1 pound margarine
  • 6 ounces Worcestershire sauce
  • 8 tablespoons finely ground black pepper
  • 1 teaspoon ground rosemary
  • 4 lemons, sliced
  • 1 teaspoon Tabasco
  • 4 teaspoons salt
  • 2-4 cloves garlic

    • How to do it:
    In a saucepan, melt the butter and margarine. Add Worcestershire sauce, pepper, rosemary, lemon slices, Tabasco, salt, garlic and mix thoroughly. Divide shrimp between two large shallow pans and pour heated sauce over each. Stir well. Cook in a 400 degree oven for 15-20 minutes, turning once. Shells should be pink and the meat white and not translucent when done.

    ]]>     http://www.lacuisineclassique.com/wordpress/index.php/2008/07/barbecued-shrimp/feed/ 0     BBQ Rosemary Potatoes http://www.lacuisineclassique.com/wordpress/index.php/2008/07/bbq-rosemary-potatoes/ http://www.lacuisineclassique.com/wordpress/index.php/2008/07/bbq-rosemary-potatoes/#comments Sun, 13 Jul 2008 20:44:30 +0000 La Cuisine Classique http://www.lacuisineclassique.com/wordpress/?p=9 Ingredients:

  • 4 medium potatoes cut into chunks
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary (no, don’t use the dried stuff)
  • 1/2 teaspoon minced garlic
  • Salt and pepper to taste

    • How to do it:

    Fire up the BBQ. Pretty obvious, right? Parboil the potatoes in salted water until tender – about 10 minutes or so. Remove the potatoes and let them cool so you don’t burn your little fingers. After they’ve cooled a bit, thread them onto bamboo skewers. (Hint: soak the skewers for a bit in warm water first so they don’t catch fire when you put them on the BBQ.)

    In a small bowl, combine all of the ingredients except the potatoes. After combined, brush the mixture onto the potatoes.

    Place the potatoes on the grill. Baste and turn the potatoes several times until they’re browned and cooked. Once done, enjoy.

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