Experiment with your own flavor combinations for your unique salmon candy batch, such as hot honey and chile or an Asian-inspired blend with soy sauce and spices.

Blog Post: Salmon Candy Reinvented: A Twist on a Classic Recipe

Salmon Candy Bites

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• Gulf Coast Shrimp Boil with Texas Toast
• Grilled Oysters With Charred Corn Salsa

Filmed with guest, Alejandro Gutierrez

Mexican grill master, Alejandro Gutierrez, prepared this stunning grilled fish at my Barbecue University. I was so impressed, I invited Alejandro to be a guest on our Planet Barbecue TV show. The technique for butterflying the snapper (through the belly) is as unique as the Mexican spice rub and chipotle-spiked zarandeado sauce. So why is it called zarandeado? The term means “shaken” in Spanish—a reference to the rocking motion of the fishing boat—and the grill basket over the fire.

Serves: 4
Method: Direct grilling

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• Asopao (Venezuelan “Paella”)
• Smoke-Roasted Peruvian Potato Salad

The idea for this recipe comes from a Peruvian-Italian restaurant in Coral Gables, Florida. It’s a refined version of Peru’s most popular street food, anticuchos, which are traditionally made with beef hearts. Here in Miami we use mahi mahi for the kebabs, but swordfish, or halibut are all good choices. If your supermarket does not carry aji marillo paste, you can find it online.

Serves: 4 to 6
Method: Direct grilling
Advance preparation: 30 minutes to 1 hour for marinating the fish

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• Tuna Anticuchos
• Smoke-Roasted Peruvian Potato Salad

Popular throughout the Caribbean (especially Puerto Rico, where it’s the national dish) asopao translates roughly to “soupy rice.” But in truth, it’s a stew-like composite of paella, risotto, and gumbo. Chef Geronimo Lopez, who grew up in Venezuela but is now a restaurateur in San Antonio, recalls it was often served during Sunday family meals. Here is his take on this versatile dish, which can be made with just about any protein—or even vegetables.

Serves: 4 to 6
Method: Direct grilling
Advance preparation: 30 minutes to 2 hours for marinating the seafood

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• Carne Enchiladas (Pork Tacos)

You might call this peanut butter swordfish. You’d be doing it a great injustice. Yes, toasted peanuts figure prominently in the salsa, but so do two classic Mexican chiles and vampire-defying doses of garlic. But don’t take my word for it. The New York Times called salsa macha an “indispensable condiment.” Serve with all manner of grilled seafood and poultry.

Serves 4

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Treat yourself with this grilled surf and turf recipe. A thick cut strip steak gets a simple seasoning of salt and pepper before slow-smoking until it reaches the perfect rosy doneness inside. While the steak rests, succulent salmon fillets get a bright lift from lemon zest and fresh dill before smoke-roasting to flaky perfection with crispy skin. The star of the show? A luscious garlic-thyme compound butter melting luxuriously over the juicy sliced steak. Each bite pairs the rich beefiness with the light, smoky fish – an indulgent yet straightforward showcase of prime ingredients. Grill up some lemon halves for a zesty pop of freshness over this epic combo.

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• The Ultimate Triple-Decker BLT
• Flambeed Chocolate and Banana French Toast

The post The Raichlen Pan Bagnat (Provencale Tuna Sandwich) appeared first on Barbecuebible.com.

• Sicilian Grilled Artichokes with Garlic and Mint
• Greek Grilled Lamb Chops with Smashed Potatoes and a Deconstructed Greek Salad

The post Fennel-Grilled Branzino Flambeed with Pernod appeared first on Barbecuebible.com.

• Spit-Roasted Indian Leg of Lamb with Saffron and Rosemary
• Spit-Roasted Pork Paprikas

The post Stuffed Calamari (Squid) with Shishito Pepper Kebabs appeared first on Barbecuebible.com.

• Catalan Grilled Shrimp Kebabs
• Grilled Frog Leg Tostadas

The post Mexican Grilled Trout with Mojo De Ajo (Fried Garlic Sauce) appeared first on Barbecuebible.com.