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Hello and welcome to go lb salt's "cooking with Saltware" . . . This week we're going to show you Prawns wrapped in bacon
bacon wrapped banana bites with basil
porta bella mushrooms
so dropping the prawns on first
these are totally cleaned and devained, shelled prawns
that have been marinated in a little bit of lemongrass and chili paste
then wrapped in bacon and placed on skewers
and you can choose to use skewers or choose to use toothpicks, your choice
are purpose in doing this is today
is to show you that the salt block can actually be used to cook things like bacon and eggs,
hamburgers
anything that you might not normally think of as being a grillable item but something that
you would definitely put into a pan and fry that way, so we're showing more of the griddle nature today
and as the prawns
and the bacon begins to cook away there you can see everything sizzling very nicely
across the bottom
what we're going to do is let everything get really crispy on the one side then we're going to flip it
over and let it crisp on the other side and then after it's done that we're going to pull
everything off of the skewers and give them a chance
to cook on the additional side to the point that it is necessary so we'll go ahead and close the lid
and we'll be back in just a few minutes
our bacon wrapped prawns have started cooking nicely so we're going to gently peal those off
the salt block as you can see we don't really need to peal them
so we're going to flip them over
we're going to give them a littlel help, you actually do this we're going to turn them around as you can see
one end of the block is hotter than the other
that's okay because these were a little thicker and you want the bacon to crisp up evenly
as much as possible
so you can see these are looking absolutely delicious
a little bit of spicy, a little bit of lemongrass hint
nice Thai flavors will be infused in that
we'll let those go ahead and crisp on the other side for just a bit
pull the skewers out
and finish them off
the smell of bacon on the grill is just absolutely delicious
again you can see the benefit of doing bacon on the grill on the salt block becaue
you do get these little flare ups because of the bacon grease
but no harm no foul because the meat is protected from the fire
we're going to rotate these a little bit, make sure the one end gets
as much heat and love and attention as the other end, one just fell apart on us a little . . . no worries
and we're going to rotate these around
once the prawns start to tighten up they'll stick to the skewers better and once that happens then we'll know it's time to totally take them of
the skewers and you can see
it's starting to get finished cooking
so when we bring them off of the skewer it will primarily be to
finish the bacon up a little bit
crisp it up all the way around
so we're going to leave those like that for a couple minutes and we'll be back with you
as you can see
we've pulled the skewers out of a portion of our prawns
it was just a little bit too early, you can see some of them have come apart already so we're going to leave this
last rack on for a little bit longer, we're going to let everything get a nice and crispy and
continue to cook
and we'll come back and show you the final product at plating but in
meantime when we do come back we'll have our prawns pulled out and
we'll have our bacon wrapped bananas
our bacon basil banana bites already in the process
so we'll drop our bacon basil banana bites on to the salt block
we're going to go through the exact same process we went through with prawns previously
we'll show you just one of those, they look absolutely delicious
all ready to go
nicely cooked
bacon is nice and crispy prawns
puffed out beautifully on the butterfly
we gave one of them a sample and they are phenomenal
so we'll look forward to plating those up with the bananas once we get the bananas are done
once we get the bananas done cooking we'll go ahead and do the porta bella mushrooms
really quickly and those will provide the dish or the plateware for our
saffron coconut rice that we'll be serving
with this as well
so we'll be back in just a few minutes
as you can see our bacon basil banana bites are searing and crisping up nicely
the fats from the bacon
the edges are actually starting to
tuck in and tighten up a little bit which is
exactly what we
want on these it will kind of hold the softer banana in place
once the banana fully cooks, so we're going to leave those cook there just like that
because we have just about the perfect temperatures in the grill as well as coming
up from the bottom, we have a little bit of flame we're not too happy with but you know what it
is ok, it's much better than the resulting process, so we're going to let those cook and we'll be back with you in just a few minutes
as you can see our bacon basil banana bites are starting to crisp and brown up
very nicely
we had the opportunity to try one of these when we cooked our prawns a little bit earlier
they are incredibly delicious, we actually have a lime coconut ginger glaze to go along
with these
it provides a little bit of of a sweet, a little bit of a savory that nicely accentuates the spicy that we have in the Thialand Prawns that we cooked up just a minute ago so this entire plate will be kind of like a ThiaFusion approach
we're certain that the flavors are going to be absolutely phenomenal
so you can see we are getting quite a bit of flare up
an awful lot of bacon grease comes off of thick cut bacon
but that's ok, that's part of the beauty that is bacon wrapped delicousness
so we're going to go ahead and pull our skewers out
just like this and leave the
bacon basil banna bites just like they
are and let them rotate for one or two more times
just to help the bacon to crisp up a little as you can see everything is nicley cooked because the skewers come out very easily so that's what we're going to do just rotate them
if they do that . . . no worries just put them right back on keep them in place kind of let them tuck in there and do what they need to do
so the beauty of having the grill this hot is that the bacon will in fact all cook all the way around which is what we want it to do
pull it off the skewers and it leaves just a little bit of air to get in there and finish it off the cooking process
so as you can see some of them on the back are finising up nicely and that's what we like to see
we'll go ahead and pull them off in just a couple more minutes and then we'll move on to our portabella mushrooms.
so we have four large portabella mushrooms caps that we've dropped on to the salt block and we've pulled the stems out and we've taken the ribs out as well and you can do that easily with a large tablespoon just pull the ribs out
you'll see the little lines that remain from doing that, what that does is help it cook and helps reduce some of the water that comes
out of them and helps the actual cap to cook much faster and more evenly
so we're going to turn them
cap side up for the first portion of the cooking we're going to kind of let it
steam for a little bit and then we're going to flip them over and let them absorb
some of the
bacon grease
some of the other flavor that comes off of the proteins that we're actually cooked and
that will into the cap side here as well so we'll finish cooking them and we'll be
back with you just momentarily
so it just as we had put our mushroom caps on grill ran out gas
but that's okay
we didn't change the tank because we wanted to show you how much residual heat
comes off of the block
and actually allows
cooking to continue unlike the typical grill
so you can see a little
bit going on there
still even, so we're going to know the moisture off and flip them over and give them some more time
we'll show you the plated product in just a couple of seconds
but we're going to let those finish up for now
and we thank you for joining us here at go lb salt and whenever you do
"happiness is just a lick away!"