Jack’ and Jill’s neighbors, Rick and Deb, love to cook and especially love to grill. An essential component if you are serious is The Grill, and Rick has a set-up that most just dream about. Check it out ..
The line up starts with a large Green Egg ceramic charcoal grill , then the high BTU multi-burner gas grill with double burners up this end. Grill and burners are on domestic LP gas line, so no low tank problems for Rick.
Main event for the evening was to be a Boulibase du Rick. The all important broth had a Palo Alto Sauvignon Blanc and clam juice base, lots of sauteed garlic, and Rick’s secret ingredient, anchovy butter. This simmered up nicely on the burner and started the aromas to drive the neighbors crazy.
Meanwhile, shrimp were hit with some of Emeril’s Essence (BAM spice) skewered, basted, and put on the grill. (RIck trick: small potatoes on end of skewers stops shrimp from slipping off). These were immediately followed by fresh, store made andouille sausage from Central Market in San Antonio. The sausage links were cut in half length-wise and joined the shrimp on the grill.
Once the broth was ready, the next to get introduced to the heat, were the clams, covered for a few minutes for them to open, then in with the mussels, cover again and a few minutes later the bivalvia mollusca were ready.
Next, the andouille was cut into bite sized pieces, the shrimp removed from the cooking skewers and both added to the boulibase.
The final dish was grilled tomatoes with cheese stuffing, and grilled sourdough toast fingers with anchovy butter.
Out came some nicely chilled Nugan Estate, Embassy Series, Riverina Chardonnay, and everything came together at the delightful pool side setting.
Jack had a better than great time.
