The Culinary Architect: Fall is the perfect time for a barbecue

The Island Now

Barbeque, (bar be.kyuoo)  

1.  A social gathering, usually outdoors, at which meat is roasted over an open fire.  

2.  To roast over an open fire, often using a highly seasoned sauce.  

The barbeque may not have been invented in America, but it certainly was perfected here.  

I love to barbeque in the fall because the weather is not too hot and not too cold.  

Barbequing, one of America’s famous pastimes; is well-suited for entertaining because it allows the host and hostess to be as much of a guest as possible.  

All you need is a good grill, dry wood or charcoal, and a few matches.  

The following recipes may be prepared early in the day and then grilled right in front of your gusts during cocktails.

To make a great barbeque fire, you must be patient!  

If you are the “if one’s good, two must be better and three’s the best type,” let someone else make the fire!  

Approximately 35 minutes before cooking time, start the fire by mounding up a goodly amount of coals in the barbeque and then light.  (There are several gadgets and gizmos on the market that make lighting the fire a breeze.  If possible, stay away from lighter fluid, as it often imparts an “off taste” to foods while cooking.)  

If you do use lighter fluid, use it sparingly.  At first there will be high flames.  

When the flames die down, spread the coals out evenly and cover them with mesquite chips, herbs or dried grapevines.  

Each imparts a delicious flavor on the food.  

Then proceed with the following recipes.

 

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For 6 Guests

Sea Scallops Culinary 

Architect

Marinated Chicken Breasts

Skewered Vegetables

Grilled Long Island Sweet 

Corn

Seasonal Mixed Greens with 

Vinaigrette*

Fresh Melon*

*Recipe Not Given

 

Sea Scallops

Culinary Architect

18   Large Sea Scallops

1/2  cup olive oil

Salt & Pepper

Wooden Skewers, 

soaked in water

1.  Up to four hours before serving, lightly salt and pepper the scallops.  Place the scallops in a bowl and marinate in olive oil.

2.  Just before grilling, place three scallops on each skewer.  Place the scallops on the grill and cook three minutes on each side for a total cooking time of six minutes.  Remove from grill and serve.  Note:  Be sure not to overcook!

 

Marinated 

Chicken Breasts

6 chicken breasts, boned

1/2 cup olive oil

1/4 cup White Wine 

Worcestershire Sauce

1 oz. fresh tarragon

1 cup mayonnaise (optional)

1.  Up to eight hours before serving, combine the olive oil, white wine worcestershire sauce and tarragon in a bowl.  Add the chicken breasts and marinate, covered in the refrigerator.  Baste occasionally.

2.  Fifteen minutes before serving, place the breasts on the grill, cover and cook.  After eight minutes turn the breasts over and, if desired, brush the cooked side of the chicken with mayonnaise.  Cover the grill and continue cooking until done.  Serve.

Skewered Vegetables

1 green pepper

1 red pepper

1 yellow pepper

1  Japanese eggplant

1 zucchini

1/2 cup olive oil

1 tbls   fresh coriander

1 clove garlic, minced

Salt & Pepper

8 tbls melted sweet butter

18 wooden skewers, soaked 

in water

1.  Combine the olive oil, coriander, garlic, salt and pepper in a large bowl.  Cut the vegetables into large pieces and marinate in the olive oil for up to eight hours.

2.  Just before grilling, skewer the vegetables.  Place on the grill and cook for approximately five minutes.  Be sure to baste the vegetables with the melted butter.  Serve.

 

Grilled Long Island

Sweet Corn

8 ears Long Island corn

4 tbls sweet butter

4 tbls fresh herbs

1.  Cream the butter and herbs together.  Husk the corns by peeling down the husk, but leaving it attached to the corn.  Smear the butter mixture over the corn.  Place the husks back over the corn and wrap each corn cob in aluminum foil.  This can be done up to four hours before grilling.

2.  Fifteen minutes before serving, place the corn cobs on the grill and cook.  Turn every five minutes to insure even cooking.  Unwrap the corn and serve.

Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties.  For more photos and presentation follow Culinary Architect Catering on Facebook.

By Alexandra Troy

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