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Video: Fire up the grill for shrimp skewers, rib eye

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    >>> it is time to take you into today's kitchen. whether you've got a grill or not, chances are you will be barbequing somewhere this summer.

    >> what better way to do it than with delicious sauces, steaks and shrimp. craig is the executive chef at studio at montage at laguna beach .

    >> this is an ambrosia cup, with a little bit of tequila, campari.

    >> cheers.

    >> thank you, ladies.

    >> memorial day and a little tequila. mary jo latina, you'll drink a little tequila.

    >> he's an understanding one, it's your fourth anniversary.

    >> thank you.

    >> let's talk about some grilling things, i like to do a little barbeque sauce that's sweet and sour , so you probably have some of this stuff at home this has a little mango marmalade. i put in a little soy sauce . to make it sour. little bit of lime juice and then i spice it up with my favorite, habanero. all you have to do is put it together like this. mix it up. you don't have to cook and you prok probably have this stuff in your pantry right now.

    >> the mango chutney , i don't know.

    >> you flip over your shrimp. if you want to season this, a little oil, salt.

    >> do you marinate it or put it on top?

    >> i put it on like this and brush it on so it's important the last five minutes of cooking or well let's say two or three minutes, you brush it on because barbeque sauces are sweet and sour and they burn. unlike an marinate, you want them to go on the end of the cooking, not the beginning.

    >> is this it right here?

    >> that's it. you can put some of the sauce in the middle and dip it, if you like.

    >> thank you. honey.

    >> let's move on to this.

    >> i've got my steak cooking here i'm going to flip it over.

    >> that's good.

    >> that is delicious.

    >> this is a cooked bauer cue sauce, sweet and sour , we start out with pineapple juice and some water. i put some honey. this one has ketchup like a traditional barbeque sauce has and wostershire. and this has the red wine vinegar and the jalapeno.

    >> again, right?

    >> so again, the sweet and sour sauce that cooks for about 10, 15 minutes , reduces by half. once it's done, i take the jalapeno out if you don't want it too spicy. puree it and you have it ready to go like this.

    >> you purree it then?

    >> here's my sweet and sour barbeque sauce .

    >> what are you putting it on?

    >> once the steak is cooked five to six minutes on each side. we put it on like this. let it glaze and it gets this carmelized, cut it.

    >> this looks delicious.

    >> i'm going to serve it with this panzanella salad. a salad to keep you slim in the summer.

    >> thank you very much. happy anniversary , next week, chloe kardashian. and nick cannon from "america's got talent." and undergarment to keep you cool for the summer. good-bye, people, good-bye!

    >> have a great weekend, everybody!

TODAY recipes
updated 5/24/2013 10:31:10 AM ET 2013-05-24T14:31:10

Recipe: Rib eye with pineapple-jalapeño barbecue sauce and panzanella salad

  • For rib eye:
  • 4 (10 oz.) rib eye steaks
  • Sea salt
  • Freshly ground black pepper
  • 2 cups pineapple, diced
  • 2 cups water
  • 1/2 cup ketchup
  • 1 jalapeño, halved and seeded
  • 1/2 cup honey
  • 1/2 cup red wine vinegar
  • 3 tbsp Worcestershire sauce
  • For salad:
  • 1/2 small baguette, cut into 1-inch cubes
  • 1 yellow onion, julienned
  • 3 cloves garlic
  • 1 Yukon gold potato, cut into 1-inch cubes
  • 2 large heirloom tomatoes
  • Cut into 1-inch cubes
  • 3 cups arugula
  • 3 tbsp balsamic vinegar
  • 7 tbsp olive oil
  • 1/4 cup shaved parmesan
  • Sea salt
  • Freshly ground black pepper

For rib eye:

Combine pineapple, water, ketchup, jalapeño, honey, red wine vinegar, and Worcestershire sauce in a pot, simmer on medium heat until the mixture is reduced by 50 percent. Remove jalapeño, purée in a blender, and strain. Allow rib eye to come to room temperature, pat dry with paper towel, and season liberally with sea salt and freshly ground black pepper. Grill on medium-high heat for a total of 12 minutes, turning sides every 3 minutes. Brush with barbecue sauce and cook for an additional 2 minutes on each side. Allow to rest for 7 to 8 minutes, then serve with panzanella salad. 

For panzanella salad:

Toss potatoes in 1 tablespoon of olive oil with sea salt and freshly ground black pepper, and bake in an oven preheated to 350 degrees until golden brown, around 20 minutes. 

Toss cubed baguette in 2 tablespoons of olive oil with sea salt and freshly ground black pepper, place on a baking sheet, and bake at 350 degrees for 10 minutes or until golden-brown. Remove from the oven and allow to cool.

Sauté onion and garlic in 2 tablespoons of olive oil on medium heat until translucent and beginning to caramelize, for about 7 minutes, stirring occasionally. Remove from heat, add balsamic vinegar and an additional 2 tablespoons of olive oil. Toss all ingredients in a large mixing bowl.

Serving Size

Makes 4 servings

Recipe: Shrimp with mango-habanero barbecue sauce

  • 20 shrimp
  • 1 tsp. vegetable oil
  • 1/4 tsp. sea salt
  • 1 cup mango marmalade
  • 3 tbsp. soy sauce
  • 1 lime, juiced
  • 1 tsp. habanero hot sauce

To make barbecue sauce:

In a mixing bowl whisk together marmalade, soy sauce, lime juice, and habanero hot sauce.

To make shrimp:

Soak bamboo stick in water for 5 min. (This keeps them from burning.)

Toss shrimp in oil and season with salt. Skewer 5 shrimp per bamboo stick.

Grill 3 minutes per side. Brush on bbq sauce and grill additional 1 min per side.

Recipe: Saint Ambrose cup

  • .75 oz. Campari
  • 2 oz. blanco tequila
  • .75 oz. fresh lemon juice
  • .25 oz. simple syrup
  • 3 cucumber slices

Muddle cucumber slices, shake all ingredients and strain into a chilled cocktail coupe. Garnish with a cucumber slice.

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