Hibachi Recipes From Ted Reader
Posted July 19, 2010 2:31 pm.
This article is more than 5 years old.
Ted Reader, known as the Godfather of BBQ, shares three of his hibachi recipes below.
PLANKED PICKEREL WITH ONION CRUST
2 cedar grilling planks, approximately ½ inch thick, 10 inches long and 7-8 inches wide, soaked in cold water for at least one hour
½ cup onion dip
2 tbsp mayonnaise
1 green onion, finely chopped
1 tbsp chopped fresh dill
Big squeeze fresh lemon juice
Freshly ground black pepper to taste
4 x 5-6 oz filets of fresh pickerel
1 cup panko bread crumbs
1 cup crushed salt and vinegar potato chips
Preheat grill to medium approximately 350-450 degrees.
In a bowl whisk together the onion dip, mayonnaise, green onion, dill and lemon juice. Season to taste with freshly ground black pepper and stir. Set aside.
Pat the pickerel filets dry with paper towel.
Lay pickerel filets skin side down and evenly spaced onto the soaked grilling planks – two filets per plank. Spread the onion dip mixture evenly over the entire surface of each pickerel filet, about ¼ – ½ inch thick.
Combine panko bread crumbs and salt and vinegar potato chips. Sprinkle crushed chip – bread crumb mix evenly over each onion dip topped filet of pickerel, making an even crust.
Open grill lid and place plank on grill. Close lid.
Plank grill for 18-22 minutes, until the fish is just cooked and easily flakes with a fork and the crust is golden brown and crispy. Check grill periodically to insure the plank does not ignite. If plank should ignite, reduce heat, spritz out the flames with a spray bottle of water, close lid and continue grilling.
Serve with a squeeze of lemon.
Serves 4
WATERMELON SALAD
½ a good sized watermelon
1 small red onion, finely chopped
3 green onions, chopped
1-2 jalapeno peppers, seeded and finely chopped
1 tbsp chopped fresh cilantro
Pinch kosher salt
Freshly ground black pepper to taste
2 tbsp olive oil
3 tbsp balsamic vinegar
Using a sharp knife cut watermelon into 1- 1½ inch thick slices.
Cut the rind from the flesh, discarding the rind.
Cut the watermelon into 1-2 inch chunks.
Place watermelon chunks into a large bowl.
Add red onion, green onion, jalapeno peppers and cilantro. Season with a pinch of kosher salt and freshly ground black pepper.
Drizzle with olive oil and balsamic vinegar. Gently mix.
Cover and refrigerate for at least one hour.
Serve icy cold.
Serves 8
RASPBERRY WHEAT BEER MARINATED AND GRILLED SKIRT STEAK
1 tall-boy can KLB Raspberry Wheat Beer (Kawartha Lakes Brewing)
1 cup fresh raspberries, smashed
1 tbsp chopped fresh ginger
4 cloves garlic, minced
¼ cup chopped fresh herbs, combination of cilantro, mint and parsley
1 tbsp sambal chili sauce
¼ cup honey
2 tsp coarsely ground black pepper
2 tbsp soy sauce
2 x 2-2½ lb whole skirt steaks
In a large bowl combine beer, raspberries, ginger, garlic, herbs, chili, honey, black pepper and soy sauce. Set aside
Using a sharp knife, remove the silver skin and excess fat from the skirt steak. If you wish ask your local butcher to trim the skirt steaks for you.
Cut each skirt steak into two pieces, about the same length each.
Place trimmed and cut skirt steaks into a self sealing refrigerator bag.
Pour over beer marinade. Seal bag and refrigerate for 48-72 hours, turning the bag of marinating steaks over once a day.
Preheat grill to high, 550-650 degrees.
Remove steaks from marinade, discarding left over marinade.
Grill steaks over high heat with the grill lid open for 1-3 minutes per side for medium rare to medium doneness. Remove from grill. Allow steaks to rest for 2-3 minutes. Thinly slice and serve immediately.
Serve sliced skirt steaks on warmed flour or corn tortillas topped with guacamole, onion, salsa, sour cream and shredded pepper jack cheese.
Serves 4
