What would be the one word for comfort food in its entire glory- barbecue, of course. We all had that customary summer tradition when dad would get his mighty barbecue out and merrily grill the links, ribs and steaks. And let’s admit it; it was like a party we never wanted to end. This summer, we would like to become a part of that tradition of yours and bring the world to your plate.
Referred to as ‘Gogigui’ in the language of the natives, Korean barbecue entails a host of dishes- the marinated as well as the non marinated sort. They traditionally eat this as a shared meal with the barbecue at the center of the table, eaten right off the grills.
The Koreans love their beef. Bulgogi has come to be the most popular dish of this cuisine. It is basically chunks of beef marinated in soy sauce, sesame oil, and garlic which is then cooked in a pan over the barbecue.
Beef short ribs marinated in soy sauce, garlic, chopped onions and sugar is another dish that you want to have at your Korean style barbecue. This Galbi is known to absorb the flavor of the charcoal and soot giving it a rather scrumptious smokey taste.
Coming to the non marinated lot, the Koreans like to relish their bacon. Thick strips of unsalted bacon is barbecued as it is. It’s fatty parts help to cook the meat perfectly.
Hawaii was a land of immigrants, so there is a lot of worldly influence on their cuisine. The most interesting part of Hawaiian barbecue is their underground oven. This method of cooking is called kâlua, literally translating to ‘to cook in an underground oven.’ Kâlua pig is the most popular dish of this cuisine. The entire pig is rubbed with sea salt, wrapped in leaves and slowly cooked in their authentic oven. It is a process but the results are a pure delight!
Being an island, Hawaiian barbecue includes a lot of seafood. They simply roast the different variety of fish available without tampering with it too much. Fish such as The Pacific Blue Marlin and the broadbill swordfish.
South-western style of eating is very rustic and traditional; fusion, so to speak. Their cuisine puts together an interesting mix of Spanish and native American style of cooking, hence making it close to Mexican.
South-western barbecue cover a plethora of recipes, each to die for. Their hearty dishes include barbecue ribs, steak, chicken, pork chops, everything. Pork ribs are glazed in a barbecue sauce and then grilled in a way that the smokey-ness of the barbecue stays alive. A slow cooked version of beef steak where a rub is applied to the beef and then cooked till every last flavor can be absorbed by the meat perfectly. Not to forget the famous South-western sauces. T hey believe in relishing grills and how!
Their USP of their barbecue has to be their barbecue sauces. Easy to prepare, these sauces are the perfect companions to match the flavors of a barbecued meal. Our favourite is the south-western barbecue sauce, and here is it’s recipe for you to replicate:
1 tablespoons vegetable oil
1/2 medium red onion, finely diced
3 garlic cloves, minced
8 Roma tomatoes diced
1/4 cup ketchup
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/4 cup water
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon paprika
Cumin: one Tea spoon
Cilantro: chopped 1/4 cup.
- Heat the oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes.
- Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
- Pour the mixture in a food processor and puree.
- Pour into a medium bowl and let cool to room temperature. Pour on any of Your favorite meat.
Indians and their version of barbecued chicken is a thing to be coveted. Tandoori Chicken, a spicy marination followed by a tedious grilling over the barbecue. This marinade includes a paste of cream with a concoction of the best spices and masalas put together. Another Indian stunner is the Seekh Kebab. A mince of mutton mixed with some other ingredients molded into cylindrical shapes and then barbecued to perfection.
The thing with Indian barbecue is that they give an equal weightage to the vegetarian part of their barbecue. Cottage cheese along with bell peppers and tomatoes are a delight, even when consumed with the non vegetarian parts.
All these cuisines are not only a celebration of these cultures that you do not want to miss. They bring the best of the world to you on your plate. What better way to do that than with us. After all, we cook in your language.