Party Size Barbecued Albacore Tuna With Shrimp Stuffing Recipes

PARTY-SIZE BARBECUED ALBACORE (TUNA) WITH SHRIMP STUFFING

Steps:

• To prepare the heavy foil for cooking fish:.
• Butter one side of the foil along the area where the tuna will be placed for cooking.
• Lay one half of the pepper slices on the buttered foil.
• Lay citrus slices within the pepper-slice ring, (alternating, orange, lime, lemon, etc.); set prepared foil aside until ready to use.
• PREPARE THE TUNA.
• Place the albacore tuna onto its back; Prop it up if you have to, but it should be on its back until ready to cook.
• With a sharp chef's knife, make small incisions in the internal flesh, being careful not to puncture through the skin.
• Insert capers in the incisions, using all, but a few capers in your "measure".
• Pour all of the lime juice into the fish cavity; with your basting brush, paint the inside of the albacore tuna well with fresh lime juice, forcing the juice into the incisions.
• Set the tuna aside, on its back, to allow lime juice to penetrate the Tuna flesh, while you are preparing the stuffing.
• At this point, you should start your barbecue on HIGH SETTING. If you are accustomed to using a charcoal barbecue, then use plenty of coals, keeping them to one side when fish is set on the grill, in its foil pouch. (If using oven method, preheat to 350°F).
• PREPARE THE STUFFING.
• Melt one half of the butter in large skillet.
• Add 2 tbsp extra virgin olive oil to skillet.
• To the skillet: add chopped green onion, and saute lightly, to clarify; Remove onion and set aside.
• To the skillet: add chopped garlic and saute lightly, stirring all the while; Remove garlic and set aside.
• To the skillet: add chopped toasted bread, and stir until all of the butter has been absorbed. Remove bread and set aside in a large mixing bowl.
• To the skillet, add a little olive oil if needed, ouzo, fennel seed, dill, lemon basil, oregano, cooked onion, garlic.
• Mix well, to blend all flavours; stir continuously until all the oil has been absorbed; It will only take a minute or two.
• Remove from skillet and add to the cooked bread in the mixing bowl.
• Add well-beaten egg and chopped shrimp; mix well, blending all of the ingredients.
• Scoop stuffing mixture into the fish cavity, pack it well.
• Seal the opening with poultry needle and string and pat the tuna dry.
• Lay stuffed tuna carefully onto the peppers and citrus, buttered foil.
• With the remaining butter, slather the upper side of the fish body; place pepper and citrus slices on fish, along the fish's body, alternating with slices of orange, lime, lemon as you did with foil preparation; (slices of pepper surrounding citrus slices).
• Wrap fish, loosely, crimping and folding the foil ends (upward), up to keep in juices.
• At this point it is time to reduce the barbecue heat to LOW SETTING. For charcoal method, move your coals to one side, and cook with Lid on BBQ.
• Place foil package on barbecue -- Lower the lid and allow to cook, for 10-12 minutes per pound.
• During last 10 minutes of cooking, open foil bag, and continue cooking, with lid open, basting frequently with accumulated juices.
• Sprinkle the remaining capers over the cooked tuna.
• Serve with sides of your choosing, and plenty of dry white wine; once again, of your choosing.
• Serves 10-12 people, comfortably.
• Times: Prep time - 40 minutes, includes cutting, chopping, preparation of Albacore Tuna.
• Cook time -1-1/2 - 2 hours.

"THETIS QUEEN" ALBACORE TUNA TACONES WITH SPICY SPOT P

Steps:

• Lightly oil one side of each tortilla.
• Thinly shred cabbage and mix with pumpkin seeds, spicy spot prawn mayo (recipe #387362 posted separately) and one quarter of the spice mix.
• Oil the tuna loin and season with remaining spice mix.
• In large very hot pan or very hot BBQ, sear tuna on all sides for 30 seconds per side and place on cutting board for slicing.
• In large very hot pan or very hot BBQ, lightly grill tortillas.
• Line grilled tortillas up evenly and slice in half.
• Position semi circles of tortilla with straight side on a forty five degree angle.
• Slice tuna loin in one quarter inch slices and place three slices on the middle of each tortilla.
• Add one quarter cup of cabbage mixture, 3 or 4 pea shoots and one heaping table spoon of onions on top of tuna slices.
• Take the bottom corner of tortilla to the top and pull back over mix leaving you with a cone shaped taco or tacone.
• - Serve with Spicy Spot Prawn Mayo, recipe #387362 contains prawns, oil, hot sauce, mirin, lime juice, sea salt, and mayonnaise.

SOUTHERN BARBECUED CHICKEN (GRILL, BROILER OR OVEN)

Steps:

• SAUCE: Combine all the sauce ingredients except for the cornstarch and place in a shallow dish or plastic bag.
• TO PREPARE THE BARBECUED CHICKEN.
• Place the chicken in the marinade in the pan or plastic bag and make sure the chicken is coated with the marinade; cover the pan or seal the plastic bag, and place in the refrigerator for several hours or overnight.
• When ready to cook, remove chicken from marinade.
• Pour the marinade into a saucepan and blend in the 1 tablespoon cornstarch.
• Cook on medium to high heat, stirring very often, until thickened and smooth.
• Cook the chicken on a grill or under the broiler, about 4 inches from the heat, for 10-15 minutes on each side (depending on thickness), turning once, or until cooked through, basting often with the sauce.
• Or you can bake the chicken in the oven at 350°F for 1 to 1 1/2 hours, basting often, and glazing briefly under the broiler once it's done.
• Serve any remaining sauce along with the chicken.

GREEK GYRO MEAT - ROTISSERIE, GRILL OR OVEN

Steps:

• Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
• Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
• To cook in the oven as a meatloaf, proceed as follows:.
• Preheat the oven to 325 degrees F.
• Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on warm pita bread with recipe #296173 sauce, chopped onion, tomatoes and shredded lettuce.
• To cook on a Kitchen or BBQ Grill Rotisserie, proceed as follows:.
• Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
• Preheat the grill to high. (Follow your Kitchen Rotisserie manual for time and temperature.).
• Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
• Slice and serve on warm pita bread with recipe #296173 sauce, chopped onion, tomatoes, and shredded lettuce.

EDAM CHEESE WITH SHRIMP STUFFING

Steps:

• Cut a 1 inch-thick slice off the top of the cheese.
• Using a spoon, scoop out the center of the cheese, forming a shell 1/2 inch thick.
• Hollow out the lid.
• Place the cheese in a large pot and pour cold water to cover.
• Soak for 1 hour.
• Meanwhile, grate the cheese pulled from the center to make 2 cups; set aside.
• Prepare the shrimp and rinse in cold water; set aside.
• Drain the cheese shell well.
• Place the bottom in a baking dish with high sides just large enough to hold cheese.
• Preheat oven to 350 degrees.
• Melt butter in a skillet.
• Saute onions for about 5 minutes over medium-low heat.
• Add the tomato and seasoning and cook until all liquid has evaporated.
• Transfer vegetables to a large bowl.
• Gently fold in the shrimp, grated cheese, bread crumbs, olives, and raisins.
• Then add the beaten egg.
• Turn this mixture into the cheese bottom and top with lid.
• Bake uncovered for 30 minutes.
• Top should be bubbly and golden brown.
• Serve immediately.

CARAMELIZED ONIONS FOR THE GRILL OR OVEN

Steps:

• Set outdoor grill to medium.
• Place the onion wedges on a large square of heavy-duty foil.
• Dot the top of the wedges with butter cubes, then sprinkle with bouillon powder, garlic powder, salt and ground black pepper.
• Fold the foil square into a packet.
• prick a small hole in the top of the packet to allow heat to escape.
• Place the packet (hole-side facing up) on the preheated grill.
• Cook for about 45 minutes to 1 hour or until the onions are a deep golden brown (shake the packet or open and stir the onions about halfway through to prevent burning).
• For oven baking; place the sealed foil packets on a small jelly-roll sheet.
• Bake 375 degrees F for about 45-50 minutes.