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3 grilled recipes from top chefs

As the temperature rises, so does the urge to barbecue. Forbes travel guide turned to three of the Las Vegas‘best chefs to find grilling recipes that will satisfy all tastes. Try Korean barbecue with succulent kalbi from successful restaurateur Roy Choi, restaurant pioneer, opt for a classic barbecue with St. Louis ribs from American comfort food master Michael Mina or enhance your grilling game with respected French chef Hubert Lollipops lamb from Keller.

Fire up the barbecue and prepare these mouth-watering meats:

KALBI PLATE

Roy Choi, MGM Park’s best friend

In addition to serving kalbi at her Best Friend restaurant, Choi revealed in her book LA Sound: My life, my city, my food that he liked to order the dish while playing cards at the casino.

For 4 to 6 people

Ingredients

Marinade

1 cup of soy sauce

½ onion, cut into pieces

1 kiwi, peeled

½ cup garlic cloves, peeled

½ bunch of green onions, roughly chopped

½ cup of mirin

1 cup of fresh orange juice

¼ cup) sugar

½ cup Asian sesame oil

2 ½ tablespoons of toasted sesame seeds

4 tablespoons canola oil for the grill

1 ½ pound boneless or with short bone

ribs, thinly sliced

Suggested sides

White rice

Macaroni salad

Kimchi

Instructions

  1. Combine all the marinade ingredients in a blender and puree.
  2. Pour the mashed marinade over the ribs and massage it through the meat with pressure and delicious intention. Marinate, covered, in the refrigerator for at least an hour and up to 2 days.
  3. Meanwhile, cook white rice. You know how.
  4. Heat a grill (or grill plate if inside) for 5 to 10 minutes. Season the grill with oil.
  5. Grill your short ribs until golden brown, about 4 minutes per side. When cooked, they should shine and have bits of burnt but delicious layers.
  6. You can either put everything in a bowl (rice, kimchi, macaroni salad, kalbi) or place each separately on a paper plate, Hawaiian style and porridge.

LAMB LOLLS WITH SPICY KETCHUP

Hubert Keller, Fleur by Hubert Keller and Burger Bar in Mandalay Bay Resort and Casino

Ingredients

3 pounds of ground lamb shoulder

3 tablespoons of merguez spices *

½ harissa tube

2 tablespoons of olive oil

Salt

* Merguez spices

3 tablespoons of ground cumin

3 tablespoons of ground coriander

1½ teaspoon ground paprika

1½ teaspoons of ground anise seeds

Spicy ketchup

½ cup of ketchup

¼ cup mashed piquillo peppers

½ tablespoon of harissa

tzatziki

1 cup of yogurt

½ tablespoon garlic, peeled and chopped

2 tablespoons of lime juice

½ tablespoon finely chopped mint

½ tablespoon dill, finely chopped

1 cucumber

Salt and pepper

Garnish

½ cup of micro cilantro

24 7-inch bamboo skewers (soaked in water)

Instructions

Spicy ketchup

Using a small mixing bowl, mix all the ingredients together. Refrigerate.

tzatziki

  1. Grate the cucumber with the skin on, but without the seeds. Transfer to a small mixing bowl.
  2. Add the yogurt, garlic, lime, mint and dill. Season with salt and pepper and mix.
  3. Refrigerate until ready to serve.

Lollipops

  1. In a large bowl, toss the chopped lamb shoulder with the spices and harissa by hand. Increase the amount of harissa if you like it spicier.
  2. Refrigerate 2 to 3 hours for the spices to develop.
  3. Weigh the lamb mixture into 2-ounce balls. Shape into small, slider-shaped patties. Skewer each of the lamb patties and refrigerate until ready to serve.
  4. Heat the grill to hot.
  5. Lightly brush the lollipops with olive oil, season with salt and toast on both sides for about 2 to 3 minutes.
  6. Present them on a round or long rectangular dish. Garnish each lollipop with a dot of spicy ketchup and decorate with the micro cilantro.
  7. In a small container, next to it, serve the tzatziki sauce.

CLASSIC ST. CTES BARBECUE LOUIS

Michael Mina, International Smoke in MGM Grand

“This simple rib recipe and method is always a slam dunk,” says Mina. “They can be prepared ahead of time, so there is no stress when preparing food for a gathering. “

Ingredients

1 full rack of St. Louis pork ribs

1/4 cup French’s Yellow Mustard

4 tablespoons of pimentón dulce (sweet smoked paprika from Spain)

4 tablespoons dry barbecue coating of your choice

½ cup barbecue sauce

Instructions

  1. Brush both sides of the ribs with yellow mustard.
  2. Toss pimenton and barbecue together dry and sprinkle generously on both sides of ribs.
  3. Wrap the ribs in plastic wrap, then in heavy foil. Refrigerate for several hours or overnight.
  4. Preheat an oven to 300 F. Place the package of ribs on a baking sheet and roast for 2 hours. After 2 hours, remove from the oven, unwrap carefully and assess the tenderness. The ribs should be tender but not fall apart. If they need more time, repackage and continue cooking.
  5. When the ribs are tender, remove from the oven. At this point, you can chill them in foil or unwrap them and proceed with the frosting to serve immediately.
  6. We recommend grilling the ribs and brushing them with barbecue sauce to glaze them. Alternatively, you can grill the ribs and baste them with the sauce for glazing.
  7. To serve, cut the square into individual ribs.


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