Barbecue Chicken:
Rinse chicken halves
Wash the ribs and pat dry with paper towels.
Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
Seal the foil and place in refrigerator for 4 to 6 hours.
Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
Cook for 3 to 4 hours or until tender.
Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
Serve with extra sauce and lots of paper towels.
Spray a large roasting pan with Pam.
Wash brisket.
Massage liquid smoke on both sides of brisket.
Massage barbecue sauce on both sides of brisket.
Place meat with fat side up and seal top of pan with aluminum foil.
Bake at 350\u00b0 for approximately 4 1/2 hours. Check to see if tender or needs a little more time.
Melt butter in saucepan; add green onion and garlic.
Saute. Add shrimp, salt, pepper, Cajun seasoning and red pepper.
Squeeze lemon over shrimp.
Add barbecue sauce.
Saute 4 to 6 minutes. Don't overcook!
done.
Slather with barbecue sauce and let the heat
In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.
he central bone of the Monkfish to leave 2 fillets. Wash
Lightly dust monkfish with pan-searing flour.
ark red portions from the monkfish fillets. On a slight angle
n all sides of the monkfish.
In a large stock
own, about 30 minutes. Lower monkfish gently into the pot; spoon
Heat oil in a pan, add the garlic (and chilli) and fry for 1 min.
Stil in the tomatoes and stock and simmer for 10 minutes.
Stir in the butter and basil and add the monkfish and the prawns to the mixture.
season with pepper and cook for 5 minutes until the monkfish is opaque abd the prawns turn pink.
meanwhile cook the pappadelle in a large pan of boiling salted water Drain the past and add to the tomato and seafood sauce and serve at once.
Heat oven 400.
Drain tomatoes, reserving oil.
Puree the tomatoes with half of the oil (reserving oil for another use, if desired) with the basil.
Season.
Lay 2 slices of prosciutto on a counter, overlapping slightly.
Top at one end with a monkfish strip.
Top monkfish with 1/4 of the tomato mix.
Roll up, tucking in prosciutto.
Repeat with the remaining ingredients.
Place on a sprayed rack over a baking sheet.
Bake 20-25 minutes.
WOW!
Season the monkfish medallions with 1/2 teaspoon
br>Remove fine skin from monkfish, then spread on the spice
Remove the filets from the monkfish and brush with olive oil and fresh thyme flowers.
Peel the 3 half pepper and cut in large julienne.
Cook in boiling salted water; refresh in ice water and drain.
Reheat just before serving in a saucepan with olive oil. Make the red pepper coulis.
Season the monkfish filets with salt and pepper.
In a Teflon frying pan, add olive oil, 2 cloves garlic and lightly brown the filets, finishing the cooking in the oven. When done, set aside covered with aluminum foil.
Heat olive oil in a stock pot over medium heat. Stir in leeks, white wine, lemon juice, cumin, Madras curry powder, turmeric, paprika, coriander, ginger, cayenne, salt, and pepper. Cover pot and reduce heat to medium-low, stirring frequently until all liquid is absorbed, about 30 minutes. Uncover pot, stir in coconut milk, and reduce heat to low; simmer uncovered for 30 minutes.
Place monkfish gently into pot; spoon leek mixture over monkfish. Cook and stir gently over low heat until fish flakes easily with a fork, about 5 minutes.
Slice monkfish into 1/2-inch-thick
To make the salsa, combine cucumbers, sliced fennel bulb, shallot, lemon juice and oil in a bowl. Season. Let stand for 15 mins.
For the monkfish, heat a grill pan over medium-high heat. Combine oil and garlic and brush over fish. Cook for 3-4 mins per side, or until browned and cooked to your liking.
Stir mint and fennel fronds through cucumber salsa. Sprinkle fish with extra mint and serve with salsa, bread and lemon wedges.
then put one of the monkfish fillets across, cut side up