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Grilling Recipes from Ted Reader

Ted Reader has been billed "The Crazy Canuck" by GQ magazine, but he's known as the "King of the Q" closer to home. The following recipes are from two of his cookbooks, Sticky Fingers and Tenderloins and Hot, Sticky and On Fire.

As you may well know, I love to grill. Well, this is my favourite recipe for BBQ spice. It just doesn't get any better than this one.

Ingredients:

1/2 cup paprika
1/4 cup chili powder
3 tbsp. salt
2 tbsp. ground coriander
2 tbsp. garlic powder
2 tbsp. sugar
2 tbsp. curry powder
2 tbsp. hot dry mustard
1 tbsp. black pepper
1 tbsp. dried basil
1 tbsp. dried thyme
1 tbsp. ground cumin
1 tbsp. cayenne pepper

1. Mix together the paprika, chili powder, salt, coriander, garlic powder, sugar, curry powder, dry mustard, black pepper, basil, thyme, cumin, and cayenne.
2. Store in an airtight container in a cool, dry place away from heat and light.
3. Makes about 2 1/2 cups.

My version of these tasty ribs—also known as bulkogi—is easy to prepare. This is a perfect recipe to start any backyard barbecue.

Ingredients:

4 green onions, finely chopped
6 cloves garlic, minced
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup dry sherry
2 tbsp. chopped fresh ginger
2 tbsp. sambal oelek (Thai garlic chili sauce)
1 tbsp chopped fresh cilantro
1 tbsp. Sesame oil
1 tsp toasted sesame seeds
2 tsp. cracked black pepper
4 lb. beef short ribs, cut across the bones 1/2 inch thick (about 15 to 20 pieces)

1. In a glass dish large enough to hold the ribs in one layer, whisk together the green onions, garlic, brown sugar, vegetable oil, soy sauce, rice vinegar, sherry, ginger, sambal oelek, cilantro, sesame oil, sesame seeds, and pepper. Add the ribs, turning to coat. Marinate, covered and refrigerated, at least 4 hours or overnight.
2. Prepare grill to medium-high.
3. Remove ribs from marinade. Pour marinade into a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat.
4. Grill ribs, basting liberally with heated marinade, 2 to 3 minutes per side.
5. Serves 4 to 6.

Fresh grapefruit is a wonderful way to spark up any grilled seafood. Cut a grapefruit in half and squeeze the juice over the salmon just before serving to add a burst of flavour.

Ingredients for marinade and glaze:

1 cup ruby red grapefruit juice
1/2 cup pure Canadian maple syrup
2 tbsp. chopped fresh dill
2 tbsp. whole-grain Dijon mustard
2 tbsp. olive oil
1 tbsp. coarsely ground black pepper
8 Atlantic salmon fillets (each 6 oz.), skinned
1/4 cup salmon seasoning (recipe to follow)
1 1/2 grapefruits

1. In a small bowl whisk together the grapefruit juice, maple syrup, dill, mustard, olive oil, and pepper.
2. Season the salmon with the salmon seasoning, pressing the seasoning into the flesh. Place the salmon evenly in a shallow dish large enough to hold it in one layer. Pour half of the marinade over the salmon, turning to coat. Marinate for 30 minutes, turning occasionally.
3. Place the remaining marinade into a small saucepan and warm it over medium heat.
4. Slice the whole grapefruit into 1/2-inch-thick slices. Set aside.
5. Preheat grill to medium-high.
6. Remove salmon from marinade, reserving marinade. On a lightly seasoned grill, grill the salmon for 3 to 4 minutes per side or until just cooked, basting with the marinade that you used to marinate the salmon.
7. While salmon is grilling, brush grapefruit slices with a little oil and grill for 2 to 3 minutes per side.
8. When the salmon is cooked, squeeze the 1/2 grapefruit over the fish.
9. Serve with grilled grapefruit slices and heated marinade.
10. Serves 8.

Ingredients for salmon seasoning:

     1/4 cup lemon pepper
     1/4 cup coarse kosher salt
     1/4 cup dill seed
     1/4 cup ground coriander
     2 tbsp. dried dill
     1 tbsp. paprika
     1 tbsp. granulated garlic
     1 tbsp. granulated onion
     2 tsp. cayenne pepper
     2 tsp. sugar

1. Combine the ingredients.
2. Store in an airtight container in a cool, dry place away from heat and light.
3. Makes about 1 1/2 cups.