Bbq Muttonbird Shearwater Titi With Cherry Sauce Recipes
CHERRY BARBECUE SAUCE
You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes phenomenal on ribs and chicken! -Ilene Harrington, Nipomo, California
Provided by Taste of Home
Time 30m
Yield about 3-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.
Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 184mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
BBQ MUTTONBIRD / SHEARWATER / TITI WITH CHERRY SAUCE
These are a native bird of Australia and New Zealand, I'm not aware of any other bird that would be close enough in taste to use in this recipe, but please let me know if you do ;-) When you cut the bird in half it is thin and because of grill temperature differences I can't say an exact time for grilling either side - you need to judge by eye. Also if you have never tried Muttonbird / Shearwater before it has a very distinctive and strong taste - it is something a lot of people either love or hate so not a good recipe for general entertainment. Boneman let me know the following: American Woodcock (commonly hunted and cooked in the USA) probably cooks and tastes like muttonbird. Very dark meat and somewhat strong. They feed exclusively on earthworms!
Provided by Peter J
Categories < 4 Hours
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Rinse muttonbird under cold running water.
- Cover muttonbird well with water in a large pot and bring to the boil (uncovered all the time) over the wok burner on your BBQ and simmer for 15 minutes. You can also do this part on a stove top but they do smell terrible while cooking.
- Drain water from pot, but this time re-fill with boiling water and repeat process of bringing back to the boil and simmering 20 minutes uncovered once again.
- Drain water and pat muttonbird dry with a paper towel.
- Lightly sprinkle muttonbird all over with sage, star anise and pepper.
- Cook muttonbird over high heat over BBQ grill plates until cripsy, around 5 minutes a side. Start with the fatty / skin side down first.
- While cooking blend orange juice and cornflour in a small bowl, followed by addition of cherries.
- When muttonbird is turned for the first time add this mixture to a wok and cook over burner at low-medium temperature for 5 minutes until it starts to thicken.
- Place muttonbird into wok and coat well with the sauce cooking for a few minutes further over low heat until combined well.
Nutrition Facts : Calories 168, Fat 0.8, SaturatedFat 0.1, Sodium 0.9, Carbohydrate 41.2, Fiber 5, Sugar 29.4, Protein 3
PORK STEAKS WITH CHERRY BARBECUE SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 7h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the rub: In a mixing bowl, whisk together the pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.
- Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes. Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic and lemon juice and purée again. Transfer back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.
- Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F and basting with the cherry barbecue sauce once they have cooked for 2 hours, until the pork steaks are tender and an internal temperature reaches 195 degrees F, 3 to 4 hours total. Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.
CHERRY-BARBECUE PORK RIBS
This goof-proof recipe for lip-smacking ribs features microwave ease and smoky grilled flavor. You'll love the jazzed-up barbecue sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place the ribs in a 3-qt. microwave-safe dish. In a small bowl, combine the orange juice, Liquid Smoke if desired, garlic powder and pepper; pour over ribs. Cover and microwave on high for 15-20 minutes or until meat is tender., Meanwhile, in a small saucepan, combine the barbecue sauce, preserves and molasses. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes, stirring occasionally., Drain ribs. On a greased grill, cook ribs, covered, over medium heat for 8-10 minutes or until browned, basting with sauce and turning occasionally.
Nutrition Facts : Calories 301 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 255mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 27g protein.
VEAL CUTLETS WITH CHERRY SAUCE
Make and share this Veal Cutlets with Cherry Sauce recipe from Food.com.
Provided by Dancer
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pat cutlets dry with paper towels.
- Heat oil in frypan and brown cutlets on each side approximately 3 minutes.
- Season with salt and pepper.
- Remove cutlets from pan and keep them warm.
- Blend wine and evaporated milk in a pan and simmer for 3 minutes.
- Add cherries; heat through and adjust seasonings.
- Return cutlets to sauce and reheat, but DO NOT boil.
- Arrange cutlets on preheated platter, pouring cherry sauce around them.
- Garnish with parsley.
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