Hot Smoked Swordfish With White Clam Garlic Parsley Sauce Recipes
SMOKED HOT LINKS
We couldn't stop ourselves from humming the tune to "Third Rate Romance (Low Rent Rendezvous)" when we saw this 'cue joint/motel combo. It's not exactly the kind of place where you expect to find good eats, but the food at Barbara Ann's Bar-B-Que & Motel doesn't disappoint. While the joint is known especially for its Chicago smoked links with regular/hot mixed sauce, the rib tips, ribs, and chicken are customer favorites, too. Barbara Ann doesn't eat pork, so she added turkey links to the menu for herself and like-minded customers and those who want a change from chicken. Jumbo shrimp, catfish, and fries are also on the menu. This is a carryout only joint, so think ahead about where you'll eat your links feast from Barbara Ann's.When Delars Bracy decided to open a barbecue joint and motel on Chicago's South Side in 1967, he named it after his daughter, Barbara Ann Bracy. Delars settled in Chicago by way of Ruleville, Mississippi, his hometown, and Los Angeles, his college town. He started a family in Chicago after discovering that Bertie, his hometown sweetheart, was also in Chicago. The barbecue joint and motel came later, after Delars had finished a successful career as a criminal defense attorney. Some of his brothers who lived in Chicago helped Delars run the carryout joint in the early years. Now Barbara Ann is in charge, and-other than adding turkey links and chicken to the menu-she runs it just the way her dad and uncles ran it. Due to flecks of sage in the seasoning, Barbara Ann's links are compared to breakfast sausage. We like them any time of day or night, especially with a mix of her regular and hot sauce. If you're using sausage casings, make sure you allow enough time to soak them overnight before stuffing them.
Provided by Food Network
Yield Serves 6
Number Of Ingredients 15
Steps:
- If you're using sausage casings, the day before you plan to stuff the sausage, rinse the casings under cold water inside and out. Prepare a solution of 1 cup water to 1 capful of cider vinegar. Soak the casings in the solution overnight.
- In a large bowl, mix the pork with the garlic, sage, parsley, salt, fennel, oregano, thyme, pepper, and cayenne. Stir. If using casings, mix in the ice water if the meat mixture is too dry to stuff into the casings.
- Stuff the sausage mixture into the casings or make into loaves, sticks, or patties. If you're making sticks, links, or logs, it helps to use plastic wrap to form the meat into the desired shape. Hang stuffed casings for at least an hour in a cool, dry place and then refrigerate at least overnight but for no more than 5 days before using. Sticks, links, or logs can be cooked immediately.
- You can fry, smoke, or grill the sausage as desired.
GRILLED SWORDFISH WITH ROASTED GARLIC SAUCE
From a supermarket card I just picked up. DH loves swordfish. If you use fresh tarragon, use 3 tsp. chopped, divided.
Provided by Oolala
Categories Sauces
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly oil grill grate and preheat to medium-high.
- Cut off pointed end of garlic bulbs; place garlic on piece of heavy duty foil and wrap to seal in pouch.
- Place garlic on grill rack and cover; grill 30-35 minutes or until fork tender.
- Cool 5 minutes and squeeze pulp from garlic; mince and set aside.
- On stovetop, in a heavy skillet, bring chicken broth and 1 teaspoons of the tarragon to boiling; lower heat and simmer until mixture is reduced to 1/4 cup.
- Melt butter in separte skillet over medium-high heat.
- Whisk in garlic pulp, remaining tarragon, broth reduction and lemon juice; bring to boiling; reduce heat and keep warm until ready to serve.
- Meanwhile, rinse and pat dry swordfish with paper towels.
- Sprinkle fish evenly with pepper and salt to taste.
- Grill fish 5 minutes on each side, or until fish flakes when tested with a fork.
- Transfer fish to serving dish and serve with reserved garlic sauce.
Nutrition Facts : Calories 277.5, Fat 9.1, SaturatedFat 3.2, Cholesterol 71.4, Sodium 168.2, Carbohydrate 11.5, Fiber 0.8, Sugar 0.5, Protein 36.5
GRILLED SWORDFISH WITH WHITE HOT SAUCE
I'm showing you how to grill what I think is the most delicious seafood named after a weapon (sorry razor clam!). Although, I'm going to be honest, this was really just an excuse to show you the white hot sauce.
Provided by Chef John
Categories Swordfish Recipes
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Crush the habanero and kosher salt into a fine paste with a mortar and pestle before whisking in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
- Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
- Preheat a charcoal grill until coals are very hot.
- Coat filets on both sides with olive oil and season with salt.
- Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
- Plate fish as desired and top with white hot sauce and green onions.
Nutrition Facts : Calories 650.2 calories, Carbohydrate 3.9 g, Cholesterol 86.4 mg, Fat 55.2 g, Fiber 0.6 g, Protein 34 g, SaturatedFat 9.1 g, Sodium 728.4 mg
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