4th of July Cookout Ideas with Chef Michael LaDuke

The Fourth of July holiday is upon us and that means that people all over the country will be firing up their grills. According to the Barbeque Industry Association there are more than 74 million people with grills and more than 2.7 Billion-with a B, barbeque events a year. The traditional foods are hamburgers and hot dogs but celebrity chef Michael LaDuke has some seafood alternatives that are sure to make your mouth water. Chef LaDuke is currently chief executive chef for Red Lobster Restaurants, and was formerly chief chef for Walt Disney Resorts. He joins us from historic Boston Harbor where in the distance you can see the famous Boston Lighthouse. TRY THESE GREAT RECIPES: Orange-Rum Glazed Snapper Fresh fish is flavored with a sweet glaze that carries a kick. The glaze is made from fresh oranges, tropical rums and just a little bit of spice. Serves 4 Ingredients: 1 tsp olive oil 1 tsp garlic, chopped (1 clove) cup sweet chili sauce (this is usually found in the Asian section at the grocery store) cup rum (Regular or Dark) cup orange marmalade 1 large fennel bulb, white part only, thinly sliced 1 red pepper, thinly sliced 4 Snapper fillets, skinless Salt and pepper to taste 4 orange slices Aluminum foil Preparation: Preheat an indoor grill or conventional oven (If the indoor grill has a temperature control, preheat to 350 degrees, for the oven, preheat to 400 degrees). In a small saucepan, over medium heat, saut? the olive oil and garlic for 3-5 minutes. Mix in the sweet chili sauce, rum, and orange marmalade and stir often until a syrup is formed and all the marmalade is melted, remove from heat. Meanwhile, tear off a piece of foil about 3 feet long. Mix the fennel and red pepper slices and lay out on the foil, covering about half of the foil & drizzle with cup of Orange Rum glaze. Place the Snapper on top of glaze and season the fish with salt & pepper. Pour the remaining glaze over the Snapper, coating the fish well. Place an orange slice on top of each piece of Snapper. Fold over the rest of the foil and crimp the edges to seal the pouch. Place on the indoor grill or in the oven and cook until fish is white and flaky. This took about 10-12 minutes on a hinged top indoor grill and about 20 minutes in a conventional oven. Maui Luau Shrimp & Salmon The Maui Luau Shrimp & Salmon takes its inspiration from the Hawaiian Islands and includes fire-grilled salmon & skewered shrimp brushed with a sweet chili sauce. Serves 4 Ingredients: 4 each 56 oz. skinned salmon fillet 24 each 2630 count peeled shrimp 4 each Bamboo skewers (soaked in water for 1015 minutes) 8 each Fresh pineapple half moons (super sweet variety) Olive Oil Salt and pepper to taste Sweet chili sauce (choose your favorite brand, but make sure it is sweet) *Note: Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce Preparation: Brush both sides of salmon with olive oil and season with salt and pepper. After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper. Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil. On a medium heated grill, place the salmon flesh side down. Grill approximately 67 minutes per side or until the fish reaches 150 degrees. Grill shrimp approximately 34 minutes per side or until 150 degrees. Grill pineapple for 23 minutes per side or until there is good carmelization. Brush all items generously with the sweet chili sauce. To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable. Wine Pairing: A Riesling would be a great accompaniment to this entree. If you prefer a cocktail, a Pina Colada would be a nice match because its cool sweetness balances the spiciness of the dish. More About Chef Michael LaDuke: Celebrity chef Michael LaDuke spent 17 years at Walt Disney World, where he held a variety of increasingly responsible culinary positions. Most recently, he served as executive chef at EPCOT Center, where he was responsible for all EPCOT restaurant menus and its Food Court, which he redesigned and re-launched with more innovative food. He also directed EPCOTs International Food and wine Festival. Michael was recognized as Central Florida Chef of the Year by Restaurant Forum Magazine for his menu improvements to the Brown Derby Restaurant at MGM Studios and was named to the Premier Chefs of America list in 1996. Michael is currently Director of Product Development at Red Lobster, responsible for leading the culinary team in the creation of fresh, delicious food for the core menu and national promotions.A New York native, he holds an Associates degree in Professional Chef Studies from the State University of New York. https://videos.whiteblox.com/gnb/secure/player.aspx?sid=33064