Grilled Andouille Sausage With Shrimp Clams Mussels And Garlic With Grilled Country Bread With Anchovy Butter Recipes

GRILLED MUSSELS AND CHEESY GRILLED COUNTRY BREAD

Steps:

• Preheat grill to medium high. Cut country loaf into slices. Place on grill to toast one side.
• Meanwhile, cover bottom of a large straight sided and heat proof skillet with foil to protect from soot. Place pan on the grill and add all ingredients, except butter, parsley, bacon and black pepper, stirring to mix. Remove bread slices to a cookie sheet, toasted side up and grate some gruyere cheese over the slices. Return bread slices to the grill to toast the other side and melt the cheese.
• While bread slices are toasting, tint skillet loosely with foil and cover the grill, until bread slices are toasted (about 1 minute depending on grill heat. Be sure to check so bread doesn't burn).
• Open grill and remove bread slices to cookie sheet and set aside. Close grill and allow muscles to continue cooking about another 3 minutes. Remove the foil and if some have not opened, give the pot a stir and cook another 1-2 minutes.
• Remove skillet from grill and remove and discard any muscles that have not opened. Scoop remaining mussels into a large serving bowl. Return skillet with liquid to the grill, and let simmer 1-2 minutes to combine flavors. Remove from heat, swirl in butter, and pour liquid over muscles in bowl.
• Sprinkle with black pepper, crumbled bacon (if using) and parsley. Serve with toasted country bread.

GRILLED ANDOUILLE SAUSAGE WITH SHRIMP, CLAMS, MUSSELS AND GARLIC WITH GRILLED COUNTRY BREAD WITH ANCHOVY BUTTER

Steps:

• For the Country Bread: Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
• Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and slather some of the anchovy butter on 1 side. Cut each slice in half, while still hot.
• For the sausage and shrimp: Heat the grill to high.
• Brush the sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter.
• In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the platter with the sausage.
• Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half. Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley.

GRILLED SHRIMP AND ANDOUILLE SAUSAGE WITH HOT RAVIGOTE SAUCE

Steps:

• PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat. Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce. Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens. Add in the butter whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving. Slice the andouille into 36 (1/2-inch) diagonally cut slices. Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat. Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through. Serve 2 skewers per person with a portion of Hot Ravigote Sauce.

GRILLED ANDOUILLE SAUSAGE AND SHRIMP OVER GRILLED GRITS

Steps:

• Grilled Grit Squares:
• To prepare grits, bring the water and salt to a boil in a large saucepan over high heat. And gradually stir in the grits. Reduce the heat and simmer until thick, stirring frequently, about 30 minutes. Remove from heat and stir in the cheese, white pepper, and pepper sauce.
• Spread the grits in a 15 by 10-inch pan coated with cooking spray and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for 30 minutes. Invert grits onto a cutting board and cut into 6 squares. Put the squares on a grill pan coated with cooking spray, and grill until lightly browned and thoroughly heated for 3 minutes on each side. Remove from the pan to a plate and keep warm.
• Heat grill to medium heat.
• Put the andouille sausage on the grill and start to cook.
• In a saute pan, over the grill, add the butter and melt. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are tender, about 8 minutes. Remove the sausage from the grill. Dice, add to roux, and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp and stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook until the mixture coats the back of a spoon, about 8 to 10 minutes. Remove from the heat and stir in the green onions. To serve, put a grilled grits square in the center of each serving bowl. Spoon the sausage/shrimp mixture over the grits and garnish with parsley or chive sprigs before serving. If desired, serve with Grilled Collard Greens.

GRILLED CLAMS AND MUSSELS WITH GARLIC, ALMONDS AND MINT

Steps:

• Build a very hot charcoal fire, mounding coals in the center of the grill, or heat a gas grill.
• Scrub mussels and clams under running water to remove any clinging grit.
• Put clams, wine, oil, sliced garlic and chile in a large disposable aluminum roasting pan and stir. Cover pan tightly with heavy-duty foil. Place pan on the grill and cover. Let cook undisturbed for 10 minutes, then use mitts to open foil and stir in mussels. Replace foil and continue cooking, with grill covered, 10 minutes more. By this time, most or all of the shellfish should be open. Use tongs to transfer opened shellfish to a serving bowl and return any unopened in the pan to continue cooking, covered, for another few minutes. Any that remain unopened should be discarded. Combine all shellfish and pan juices in the bowl.
• Toss shellfish with mint, almonds, chopped garlic and lemon zest. Drizzle with additional oil. Brush grilled bread slices with oil and serve alongside for soaking up juices.