Host and Exciting Foods Expert Cheryl Alters Jamison talks with Meathead Goldwyn about his sensational new BBQ book, Meathead, and then to Carolina Lowcountry authority and author, “Hoppin’ John Martin Taylor.
Grilled Marinara Sauce
From Meathead Goldwyn’s
Meathead: The Science of Great Barbecue and Grilling © 2016
Grilling the ingredient for marinara really revs up the flavors and complexity. You can pour this sauce over pasta or use it on pizza, in grilled eggplant Parm, or on just about anything except ice cream.
Makes about 4 cups
2 pounds ripe meaty tomatoes, halved
Inexpensive olive oil
1 small onion, halved
1 carrot, peeled
1 celery stalk, leaves removed
2 garlic cloves
1 bay leaf
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
Red wine (optional)
1. Preheat the grill to medium-hot, and when it is ready, clean the grates thoroughly. (Clean grates are very important to this recipe.) Get some smoke started.
2. Paint the cut sides of the tomatoes lightly with oil. Put the tomatoes on the grates over direct heat, cut sides down, or until they start to get some dark grill marks. Roll them over and grill the skin side. Don’t worry if they blacken a bit on the skin side; you’re going to remove the skins. While the tomatoes are cooking, put the onion, carrot, and celery on the grill and roll them around until they are well marked and limp. Remove everything from the grill and let cool.
3. When cool enough to handle, slip the skins from the tomatoes and set them aside. Finely chop the onion, carrot, and celery. In a 2-quart pot or large frying pan, warm 2 tablespoons olive oil over medium heat. Add the garlic, bay leaf, salt, pepper, thyme, basil, and oregano and cook for about 10 minutes, stirring occasionally to prevent sticking. If the food sticks, deglaze the pan with a splash of red wine or water and scrape the pan with a wooden spoon.
4. Add the tomatoes to the pan, turn the heat to medium-low, and simmer, uncovered, for about 1 hour, stirring occasionally. If the sauce gets too thick, add some water.
5. Remove the bay leaf, and whup the sauce up in a blender or food processor of use a stick blender. Taste and adjust the seasonings. If the sauce is too acidic, add up to 2 teaspoons sugar to balance it.
From John Martin Taylor’s
Hoppin’ John’s Lowcountry Cooking © 1992
¼ pound (1 stick) butter
2 to 4 cups fruit and its juices
1 cup sugar
2 teaspoons baking powder
1 cup unbleached all-purpose flour
1 cup whole milk
Put the butter in a deep casserole at least 9 inches in diameter, put it in a cold oven, and preheat
to 350° F. If the fruit is not juicy, sprinkle it with some of the sugar and set aside for a while.
Sift the baking powder and flour into the mixing bowl, add the sugar and milk, and mix until
evenly blended. The batter will be thin. When the butter has melted and the reached 350° F, pour
the batter all in at once into the dish, then pour the fruit and juices into the center of the batter.
Return to the oven and bake for about an hour or until the top is golden brown and a cake tester
poked into the batter comes out clean.
Serve hot, warm, or at room temperature with or without cream, crème fraiche, or ice cream.