Chef Shawn Loving's summer grilling ideas - Los Angeles News | FOX 11 LA KTTV

Chef Shawn Loving's summer grilling ideas

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Grilling season is in full swing and the 4th of July holiday is right around the corner. To get your menu ready, Chef Shawn Loving from Schoolcraft College offers up the following salsa, rub, glaze and sauce recipes guaranteed to make you look like a star.

Cilantro Grilled Shrimp with Tomatillo Tomato Salsa

Ingredients for grilled Shrimp
1 lb Shrimp, shell on (split and deveined)

Olive oil ½ cup        
Lime juice of ½     
Cilantro 2 Tbsp + 2 tsp    
Garlic, minced ½ clove        
Ground Black Pepper ½ tsp        
Salt and Pepper as needed    

1. Mix the ingredients for the marinade.
2. Marinate the shrimp for one hour.
3. Grill the Shrimp and place on a platter with flesh side up.
4. Top with Salsa.

Tomatillo Tomato Salsa

Tomatillos, husk removed, roasted small dice 4 oz
Red onions, finely minced 1 Tbsp + 1 ½ tsp
Jalapeno pepper, finely minced 1 ½ tsp
Lime juice of ½
Olive Oil 1 Tbsp + 1 ½ tsp
Cilantro, chopped 2 Tbsp + 2 tsp
Salt as needed
Pepper as needed
Sugar pinch if the tomatillos are too sour
Fresh tomatoes in vita mix ¼ cup

1. Mix all ingredients together.
2. This salsa goes especially well with simple seafood, such as grilled shrimp, tuna, or scallops. It is great with shrimp or raw oysters.

Dry Red Rub for Meat, Fish and Poultry

Old bay seasoning 1 ½ cups
Brown sugar ¾ cup
Basil, dry 2 Tbsp
Oregano, dry 2 Tbsp
Marjoram, dry 1 tsp
Chili powder, dark 2 tsp
Thyme, dry 1 Tbsp
Coriander, ground 1 Tbsp
Paprika, sweet 1 Tbsp
Cumin 1 tsp
Cayenne pepper 1 tsp
Black pepper 1 tsp

1. Dry blend all ingredients together.
2. Liberally rub entire surface of the meat.
3. Allow to cure overnight under refrigeration before smoking.
4. Hot or cold smoke as desired, and if necessary finish cooking in oven until desired doneness.

Barbecue Glaze Smoked Salmon with Pineapple Bourbon

Vegetable oil 1 ½ tsp    
Onions, diced ½ cup
Garlic, minced 2 ½ cloves
Ketchup 1 cup
Chicken stock ½ cup
Pineapple, diced 4 oz
Hoisin sauce ¼ cup
Cider vinegar ¼ cup
Bourbon 1 oz
Ancho chilies, seeded and chopped 1 each
Brown sugar 1 Tbsp        
Lemon juice 1 Tbsp
Worcestershire sauce 1 ½ tsp
Old bay seasoning ¼ tsp
Black pepper ¼ tsp
Cayenne pepper ¼ tsp

1. Heat the oil over medium-high heat. Add the onions and sauté for about 4 minutes, add the garlic and sauté for another minute, or until the onions are tender with a sweet aroma.
2. Add the rest of the ingredients and simmer for 30 minutes.
3. Puree the sauce until smooth. It is ready for use, or it can be cooled and stored in the refrigerator until needed.

North Carolina Vinegar Sauce

Cider vinegar 1 cup
Water ¾ cup
Ketchup 2 ½ oz
Brown sugar 2 Tbsp firmly packed
Salt 2 ½ tsp
Hot red pepper flakes 2 tsp
Freshly ground black pepper ½ tsp
Freshly ground white pepper ½ tsp

1. Combine the vinegar, water, ketchup, brown sugar, salt, hot pepper flakes, and peppers in a non-reactive medium-sized bowl and whisk until the sugar and salt are dissolved.
2. Taste for seasoning, adding sugar or salt as necessary; the sauce should be piquant but not quite sour.

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