Totally Texas - Peter Rosenberg, Master of the Grill

Barbara Ellington, Staff Reporter

Executive Chef, Peter Rosenberg displays a juicy steak - Winston Sill

TEXAS EXECUTIVE Chef, Peter Rosenberg oozes a multiplicity of flavours each time he steps up to the grill. Born in Zimbabwe, he has also lived in South Africa.

In an interview with The Gleaner, Rosenberg said he became a chef "to see the world, it's my ticket to travel. Food is universal."

His plan seems to have paid off as he recently visited Jamaica as a guest of the Hilton Kingston's 'Totally Texas' extravaganza on August 16.

Educated at the Culinary Institute of America, Rosenberg is considered one of the leading chefs in the South Western United States. He has garnered a wealth of experience from five-star hotels, including the prestigious Remington/Ritz Carlton Houston and the Bel-Air Hotel in Los Angeles.

Things got hot and flavour-filled around the huge grill last Thursday night, but Rosenberg was in his element as he explained that the tastes come from a combination of flavours and marinades.

"Grilling and smoking are original styles of cooking in Texas; barbecuing is big. The smoker and barbecue pit is typical of those used to grill, slow-cook, bake or smoke. The heat travels through the food giving it that special taste," he noted.

Currently heading his own catering company, Delicatexas Food Creations Catering, Rosenberg said it takes approximately four to five hours to get a good cut of brisket ready. He uses lots of peppers, chillies, wood, salsa and relish to come up with his signature barbecues.

He is proud of a resume that lists Economic Summit and Queen Elizabeth II's visit, among those he has catered for.

From the days of the chuck wagon gangs that rode with cowboys, grilling has been popular with residents of the Lone Star State. In fact, President George W. Bush has invited Tom Pirini, a West Texas ranch grilling expert to cook for him at the White House. And, when any young Texan goes off to college, a grill is a necessity on the list of school supplies.

"It is not unusual for all three room-mates in a dorm to have their own grill," Rosenberg said.

Texan Theme Night will be a regular Thursday night feature at the Hilton Kingston Hotel.

Rice Corn Cheese Casserole

INGREDIENTS

3 cups cooked rice
1 1/2 cups (6 oz.) shredded monterey jack or cheddar cheese
1 can (1 lb. 1 oz.) cream style corn
2/3 cup sour cream
1/2 cup green onions, thinly sliced
2 tbs. minced cilantro or parsley
1/2 tsp. salt
1/8 tsp. cayenne pepper

METHOD

Preheat oven to 400^oF. In a large bowl, combine rice, cheese, corn, sour cream, green onions, chilies, cilantro, salt and cayenne pepper.

Transfer the mixture to a lightly oiled, 1 1/2 qt. casserole dish. Bake, uncovered for 35-40 minutes or until golden.

Yields: 10 servings.

Beef Brisket

Season raw brisket on both sides with seasoning recipe below and place in roasting pan.

For best results, add enough liquid to the roasting pan to achieve 1/4 inch liquid in pan.

Roast in oven at 350^oF for 3 to 4 hours, depending on size. Internal temperature of 185^oF will indicate a fully-cooked brisket.

Baste roast continually through the cooking process. Lightly cover the brisket with foil while cooking.

Trim all fat and slice meat thinly across the grain
Brisket seasoning

INGREDIENTS

1/2 cup chili powder
1/2 cup salt
1/4 cup granulated sugar
1/4 cup granulate onion
1/4 cup black pepper
1/4 cup sugar
2 tbsps. dry mustard
2 bay leaves.

METHOD

Combine together in food processor until evenly distributed.

Fajita Marinade

INGREDIENTS

4 cloves garlic, peeled
1 quart vegetable oil
1 tbsp. Hot sauce (like Tabasco)
1 tsp. cracked black pepper
1/2 tsp. white pepper
1 tsp. paprika
1 tbsp. salt
1 tbsp. chili powder
1/2 cup lime juice
1 tbsp. chopped cilantro
1 tbsp. chopped jalapeno pepper
2 tbsps. onions, small dice

METHOD

1. Blend garlic with oil. Pour into bowl.

2. Add all remaining ingredients to oil mixture; whisk together.

3. Layer meat in hotel pan. Brush marinade lightly over meat. Continue layering meat and brushing on marinade

4. Before grilling, drain as much marinade off meat as possible to prevent grill flare-ups.

(Yields: 5 gallons)

PINEAPPLE SALSA

Combine: 1 ea. medium pineapple, peeled, core removed, and pineapple

1/4 tsp. chili powder

1/4 tsp. curry powder

pinch of cayenne pepper

2 oz. honey

1 oz. brown sugar

1 tbsp. combine red and green bell peppers, fine-diced

To assemble dessert plate:

Invert lace cookie in center of plate.

Garnish with fruit salsas.

Drizzle entire plate with mango, caramel, and chocolate sauces

Finish plate with fresh mint and powdered sugar.

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