[CH] garlic butter baste recipe
YYZkid@aol.com
Thu, 24 Sep 1998 21:40:32 EDT
Hey y'all.
Just whipped up a small batch of this and figured I'd send it along. I used it
on some fresh-caught albacore and yellowtail tuna steaks which my co-worker
Greg was gracious enough to present me with after his trip to the Hudson
Canyon, 70 miles off the coast of Long Island. This baste makes the best
tasting grilled tuna I've ever had.
Spiced Garlic Butter for basting
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3 Tb melted butter
5 large or 7 small cloves garlic
2 ts lemon juice
1-1 1/2 ts Cajun spice (any kind will do)
2 dashes louisiana hot sauce
Cayenne pepper to taste
1/4 ts dill
Peel garlic (it's easeir if you crack it with the side of a clever first) and
simmer in gently boiling water for 5 minutes. Meanwhile, melt butter (don't
let it bubble!) and add remaining ingredients and mix well.
Take garlic from water, let cool, and mash with the side of a clever for
several minutes to form a paste. Combine mashed garlic with butter mixture and
blend well.
It should make enough for about two pounds of tuna steaks. After letting the
tuna come to room temperature, I brush the steaks with mayo first to seal the
flesh once on the grill and to keep it from sticking to the grates. Place the
steaks over very hot coals (to test, hold your hand just over the grill--if
you can hold it there over two seconds, it's not hot enough) and brush top
side with the baste and turn over after a minute and a half. Baste again and
cook for another minute. Remove steaks to serving platter and drizzle a little
of the baste over the steaks.
An adventurous chile head might be inspired to add some minced habs to the
baste...should make it pretty interesting.
Do NOT overcook the steaks. Ever. Or I'll come to your house and drink all
your beer.
Bill
We still feel that elation
when the water takes us home