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Video: Have a bon appetit BBQ

TODAY
updated 7/5/2007 11:46:40 AM ET 2007-07-05T15:46:40

If you're aching to cross the Atlantic but aren't quite ready to brave the airport lines, try incorporating some European flair into your barbecues! Chef Bertrand Bouquin brings some va-va-voom to your outdoor grill with tasty and unique French recipes:


Recipe: Grilled Watermelon and Hawaiian King Prawns with Tomato Relish and Horseradish (on this page)


Recipe: Grilled Quail with Frisée Salad Shallots Vinaigrette (on this page)

Recipe: Grilled Veal Loin with Orange Marmalade Risotto and Baby Fennel (on this page)

Bertrand Bouquin is the Executive Chef of Summit, which harnesses European finesse to American originality. Bouquin joined The BROADMOOR’s legendary team of chefs in January 2005 after his role as Executive Chef at the exclusive Mobil Five-Star Maisonette in Cincinnati, Ohio, the longest holder of the Mobil Five-Star restaurant award, celebrating 41 consecutive years in 2005.

Recipe: Grilled Veal Loin with Orange Marmalade Risotto and Baby Fennel

Ingredients
  • For the risotto:
  • 1 cup arborio rice (risotto)
  • 1 onion, chopped very thin
  • 1 cup dry white wine
  • 1 quart chicken stock
  • Salt and pepper to taste
  • Other:
  • 16 baby fennel
  • 2 veal loins (cut in 6-7 oz portion size)
  • 2 Tbsp chopped chives
  • 4 Tbsp orange marmalade (preferably not too sweet)
  • Salt and pepper
Preparation

For the risotto: In a medium-size pot, heat 2 tablespoons of olive oil. Add the rice and cook it in the oil for about 5 minutes to give the rice a “toasty” flavor. Add the chicken stock, bring to a simmer and cook the rice for about 15 minutes, stirring as often as possible. Don’t overcook the rice; keep it a little crunchy, season with salt and pepper, add the orange marmalade and set aside.

Blanch the baby fennel in salted water until tender (about 10 minutes) and set aside. You can also split the fennel in half, toss them in olive oil with butter and grill them.

Season the veal with salt and pepper and grill it for 6-7 minutes on each side to desired temperature.

Present your plate with first the risotto in the middle of the plate; then place the veal on top of it and organize the fennel around it. You can also drizzle some orange oil around it or some veal jus.

Serving Size

Serves 4 people

Recipe: Grilled Watermelon and Hawaiian King Prawns with Tomato Relish and Horseradish

Ingredients
  • 8 Hawaiian king prawns
  • 1 watermelon (very ripe)
  • 5 Roma tomatoes, peeled, seeded and diced
  • 1 Tbsp freshly grated horseradish
  • 2 shallots, chopped very thin
  • 10 mint leaves, chopped
  • 1 Tbsp aged balsamic vinegar
  • 2 Tbsp extra-virgin olive oil
  • Salt and pepper
Preparation

Cut a slice of watermelon about ½ an inch thick. Remove the skin and grill it over a very hot grill. Cut the slice into pie shape portion and set aside.

Remove the heads of the prawns and peel the tails. Grill the prawns over a very hot grill and make sure they are cooked all the way through.

Mix diced tomatoes, horseradish, shallots, mint, balsamic vinegar and olive oil and season with salt and pepper to taste.

Present your plate with a wedge of watermelon, two prawns, and some tomato relish.

Serving Size

4 servings

Recipe: Grilled Quail with Frisée Salad Shallots Vinaigrette

Ingredients
  • For the vinaigrette
  • 4 shallots, peeled and chopped
  • 6 oz smoked bacon, cut in medium dice
  • 4 oz canola oil
  • 4 oz sherry vinegar
  • Salt and pepper to taste
  • For the salad:
  • 2 heads of frisée
  • 4 quail, deboned
  • 2 Tbsp chopped chives
  • 1 stalk of celery
  • 1 medium carrot
  • Salt and pepper
Preparation

For the dressing:  In a large sauté pan, cook the bacon until it renders its fat and it achieves a light-brown color. Strain the bacon fat and reserve both the bacon and the fat. In a large mixing bowl season the vinegar with salt and pepper and whisk until the salt is melted. Add the shallots and whisk into an emulsion with the canola oil and the bacon fat until everything is incorporated. Check seasoning and add salt and pepper to taste. Set aside.

Clean the frisée and set it aside. Peel the carrot and shave it very thin with a mandolin and do the same with the celery stalk and set aside.

Brush the quail with olive oil and season it with salt and pepper. Grill it on a medium heat, not too hot because the skin of quail is very fragile and too much heat would not only burn it but would also tear the skin apart.

Season the salad with the dressing, add the vegetables and set it in the middle of the plate. Place the grilled quail on top of the salad and drizzle a little bit more of the vinaigrette around it. Sprinkle the chopped chives on top.

Serving Size

Serves 4 people

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