Summer BBQ: Chef Aneo Baldassari

Photos By Carlos Mason.

Caiprinhas, Charcoal and Spice.......

There are few things more synonymous with summer then barbecues. A well executed barbecue can really create some fond summertime memories. I have created a rather simple menu that features several dishes that emanate the carefree summer attitude. Every ingredient used in these recipes can be found at your local supermarket. Cachaca is featured in the cocktail recipe.

This sugar based spirit originates from Brazil and is absolutely delicious. If you are having trouble finding this ingredient you can easily substitute it with vodka for an equally desirable drink. Now, every grill works differently for the purpose of this article cooking times are not necessarily exact, which means you need to pay full attention to your food while it cooks. All of these recipes can easily be made in the kitchen but it is after all summertime, so head outside have a drink and grill.

Kyoto Caipirinha

- Leblon Cachaca 3 oz

- ½ Lime Sliced thin

- ½ teaspoon Grated Ginger

- 1 tablespoon Brown Sugar

In a lowball glass combine lime, ginger and brown sugar. Use a muddle to pulverize the mixture. If you don’t have one of these use a wooden spoon to incorporate and crush the ingredients together. Fill the glass with ice and add the Cachaca. Stir the contents well and garnish with a lime slice.

Grilled Shrimp and Green Coconut Dipping Sauce (serves 4+)

Grilled Shrimp

- Shrimp 1 lb (peeled and deveined if you like)

- Salt and Pepper

- Olive Oil

Coat the shrimp with olive oil and season with salt and pepper. Place the shrimp on the grill watch them closely give them a turn when they begin to change color about 1.5-3 minutes depending on heat. Garnish with chopped cilantro and dipping sauce.

Sauce:

- ¾ can of Coconut Milk

- ½ bunch of Cilantro

- 3-4 cloves of Garlic

- 1 teaspoon Crushed Red Chili Flakes

- Salt and Pepper to taste

- 1/8 cup Olive Oil

Combine all ingredients except for the olive oil in a food processor. Pulse until mixture is relatively smooth. Drizzle olive oil while the processor is running.

Asian Glazed Chicken and Fresh Avocado Papaya Salad

Chicken

- 4 Chicken Thighs (Skin On)

- Olive Oil

- Salt and Pepper

Coat chicken with olive oil, salt and pepper. Let stand for about 15-20 minutes. Place chicken skin side down on the grill for about 8-10 minutes depending on the heat of your grill this could take longer. Flip the chicken and coat baste with the glaze during the last 5 minutes of cooking time. You don’t want to put the glaze on too early or the sauce will burn and you’ll have a rather bitter tasting dish.

Glaze:

- 1/3 cup Hoisin Sauce

- ¼ cup Soy Sauce

- 2 tablespoons Rice Wine Vinegar

- 1 teaspoon Red Chili Flakes

- 2-3 cloves Garlic (minced)

- 1 teaspoon Ginger (minced)

- ½ tablespoon Olive Oil

- ½ Lime (juiced)

In a small saucepan on medium-high heat, add olive oil, garlic and ginger. Let it brown for a few minutes and add the rest of the ingredients and reduce heat to medium low and stir. Let this mixture reduce for about 15-20 minutes stirring occasionally.

Avocado Papaya Salad:

- 1 fresh Papaya (cubed)

- 2-3 Avocados (cubed)

- ¼ bunch of Mint (finely chopped)

- ½ red onion (minced)

- 3 tablespoons Rice Wine Vinegar

- 2 Limes (juiced)

Combine all ingredients in a mixing bowl, stir gently to preserve the integrity of the avocado. Let stand for 15-20 minutes to incorporate all flavors.

You people seriously owe me.......

Chef: A:B