The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Seafood

Thu May 11, 2017

Seared Scallops with Yuzu Vinaigrette

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Grilled Scallops with Yuzu Vinaigrette

One of my friends here in Durham is a cookbook author and he was inquiring recently why I haven't made the jump into the printed word. The answer would be primarily that seems like a lot of work I don't have time for, but I have had chances through the years to author a book, but most of the time publishers were looking for someone to write a book they had a concept for, not one that was true to my own passions. Only one publisher ever enticed me, enough so that I was even considering taking a sabbatical to develop recipes and write a book, and that pitch was to create a book aimed at the more experienced griller—recipes that involved preparations the novice might find daunting, but accessible for those who have already tested the waters and were ready to dive into the deep end. I feel like a lot of my recipes straddle that line, and in thinking of what might be one the best representations of that topic, these seared scallops with a yuzu vinaigrette and parsnip purée are exemplary.

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Tue Apr 5, 2016

Vietnamese Grilled Shrimp Summer Rolls

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Vietnamese Shrimp Summer Rolls

The past month here in Durham has been filled with perfect 70°F days basked in blue skies and sunshine. Sitting outside in the beautiful weather, I've watched the barren trees bud, bloom, and now mostly turn green. This onset of spring has also bought with it a desire to transition my diet of heavy and greasy foods into the realm of lighter delights. It's an unusually early change for me, as I'm used to it commonly happening around late May back in New York, but it's certainly welcomed and these Vietnamese grilled shrimp summer rolls are a great way to welcome the bounty of spring.

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Tue Sep 22, 2015

Glazed Shrimp & Pineapple Skewers

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Shrimp & Pineapple Skewers

You ever forget to buy or leave out an ingredient when making a recipe? Well, you're not alone. It may look like I have my shit together, but I'm probably the king of forgetful cooking. I can't even count how many times I've needed to make a second, third, or even fourth return trip to the grocery store for a forgotten item, or gotten through a recipe only to realize after the fact that I left something out—sometimes small, sometimes big. In the case of these shrimp and pineapple skewers I had on the menu for my Tiki-themed Meatwave, I remembered to buy the bacon I planned on wrapping the shrimp in, but only realized I forgot to use it when taking the photos—whoops. Wasn't a huge loss though, because these were damn tasty, bacon or not.

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Tue Jun 9, 2015

Chili-rubbed Mahi-Mahi Tacos with Grilled Mango Salsa

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Mahi Mahi Fish Tacos

I run a pretty predicable cyclical pattern with my diet each year. Once Thanksgiving hits, I give up resistance to any attempt to improve my health and indulge in all the meat and fat that makes the holidays and winter a comforting, survivable time. When spring hits, I start to introduce some semblance of balance, however misguided it may be, into my meal selection and take up biking and walking more. This year I've broken that trend and have yet to crawl out from the gluttony I wallowed in during the colder months. I have a fear that letting myself do this is so easy that I may never bring myself out of it and I'll inevitably suffer the consequences of that decision in the long run. I need a swift kick in the ass to get myself into full spring/summer mode and I thought revisiting some of the lighter sides of grilling I've done would serve as good inspiration. So with that, I bring you what I consider healthier grilling by way of these chili-rubbed mahi mahi tacos with a grilled mango salsa.

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Tue Aug 19, 2014

Prosciutto-Wrapped Shrimp with Mozzarella and Basil

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Prosciutto Wrapped Shrimp

Longtime readers already know I'm a bit seafood averse. I feel like I'm doing a disservice to all of you by not taking advantage of how great the grill is at cooking up fish, shellfish, and more, but when it comes down it, I'm probably never going to opt for any of those over meat. In order to make seafood a more appealing prospect to me, I need to doctor it up in a way that's appetizing to my taste buds, and sometimes when I do this, I surprise myself by actually liking the dish a lot. That was certainly the case with bacon-wrapped, jalapeño and cheese-stuffed shrimp, where a little Tex-Mex love did a lot to entice my appetite for these little crustaceans. Trying to replicate some of that success, I took the same method I employed in that recipe and gave it an Italian influence to make these prosciutto-wrapped shrimp with mozzarella and basil.

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