I Love Grilling Meat May 2019

... continued from Cover You can even make a clam or oyster dressing in your smoker. Just pick out a type of bread, such as French bread or cornbread, and mix it with clams or oysters and a few chopped vegetables of your choice — carrots, celery, or any of your typical dressing vegetables will do. You can make a dressing you’re already familiar with and just add seafood instead of sausage or ham, for example. This makes another great side for a seafood dinner. Another great type of seafood to smoke is squid. It’s delicate, and it cooks quickly. All you have to do is get your smoker up to 190–200 F. Chop up your squid, wrap it in foil or put it a foil pan, and smoke it for 20–25 minutes. It’ll come out oh so tender. If you’re not sold on squid, you’re not alone. Many people struggle to enjoy this seafood, but not me. I first had squid in Baltimore, Maryland, when I was in the military. A reservist turned me onto it. It took one try, and I was hooked. Now squid isn’t the easiest to get hold of where I live in the central U.S., but when I see one, I’ll pick it up.

Squid makes a great addition to seafood paella. Come to think of it, paella is a great way to introduce many different types of seafood to your dinner table. Just about any seafood you can think of goes great in this dish, so I encourage you to experiment. If you find you don’t like something, that’s okay. The important thing is to know what you don’t like, so you can try something new next time. At the end of the day, that’s the great thing about grilling and smoking. These devices offer you a playground where you can try new flavors and make dishes that suit your tastes and those of your friends and family. I hope you enjoy this month’s recipes, and I’ll see you as we begin summer!

–Danny McTurnan

Dan’s Seafood Paella



Herb Blend: • 1 cup fresh

1. To prepare herb blend, combine parsley, lemon juice, olive oil, and garlic. Set aside.

parsley, chopped 1/4 cup fresh lemon juice 1 tablespoon olive oil 2 large garlic cloves, minced

2. In a large saucepan, combine water, saffron, and broth. Bring to a simmer (do not boil). Keep warmover low heat.

3. In a skillet, add 1 tablespoon oil, and bring to a sauteing temperature.

4. Add shrimp, and sauté for 2 minutes. Remove frompan. Add crabmeat and oysters, lightly sauté for 2 minutes, and then remove and set aside.

Paella: •

1 cup water

5. Bring your smoker temperature up to 280 F. Add a very small bit of your wood to your smoker (I like peach). Add onion, bell pepper, and corn to your skillet. Move skillet to smoker over indirect heat, close the smoker, and saute for 15 minutes, stirring occasionally. Then, add tomatoes, paprika, and 3 garlic cloves. Cook for 5 more minutes in smoker. 6. Next, open your smoker and add rice and seafood brothmixture, stirring constantly. Note: You can speed this up by precooking your rice the day before or use instant rice. But if you do, make sure to cut back on the seafood broth or it will be too watery. If you’re not precooking your rice, then cook rice mixture for about 10-15 minutes stirring every few minutes. 7. Next, when you are about 8 minutes from your rice being fully cooked, open your smoker and stir in herb blend and 1/4 cup lemon juice, shrimp, crabmeat, and oysters. Close your smoker and allow paella to cook for another 8 minutes or until water has steamed out and rice is flaky. Serve and enjoy!

• • • •

1 teaspoon saffron threads

3 (16-ounce) cans seafood broth 1 cup cubed ham (1/2-inch cubes)

1 tablespoon olive oil

• 1 bag frozen cocktail shrimp (precooked is fine) • 2 cups crab meat • 2 cups shelled oysters • 2 cups onion, finely chopped • 1 cup red bell pepper, finely chopped • 1 can whole-kernel corn, drained • 1 cup canned diced tomatoes, undrained • 1 teaspoon sweet paprika • 3 large garlic cloves, minced • 3 cups uncooked rice • 1/4 cup fresh lemon juice • Wood: Peach (tad bit/small amount) or other fruit wood

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