Tag Archives: cajun

Calling all Cajun and Bluegrass Bands!

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A nationwide search is on for authentic Cajun and bluegrass bands to join the impressive line-up for Grillstock 2010 to entertain visitors to this unique barbecue-themed food show taking place in Bristol’s Harbourside on Saturday 17th and Sunday 18th July.

Things are hotting up for the UK’s first full-blown US-style barbecue competition and food show sponsored by Weber UK. All corners of the UK are represented in the battle for the title ‘Napoleon BBQ’s King of the Grill’ and there are a host of specialist and regional food producers who will be showcasing some great food and wine. Visitors will also be able to learn everything they need to know about cooking al fresco in the Big Green Egg Barbecue Academy – where their grill masters will be demonstrating how to cook everything from whole turkeys and ribs to smoking fish, baking bread and pizzas and even cooking desserts all on the barbecue.

Wes Finch

The line-up is almost complete with the majority of food stands and competitions places filled and now organisers just want to finalise preparations by ensuring all the flavours of the deep-south are fully catered for with some professional country bands.

Event organiser Jon Finch said:

We have a busy programme of activity for the weekend and plenty of entertainment for all ages – but it is not just about food. We already have a great line-up of country and bluegrass bands including: The Toy Hearts; The Carrivick Sisters; and Wes Finch and the Dirty Band who will ensure that the festival goes with a swing. We are now throwing it out to the nation to find the best talent that the UK has to offer to fill the last couple of sessions we have on the music stage. We want to ensure we keep the atmosphere of an authentic US grill fest with some quality Cajun and Bluegrass tunes.

Bands fitting the bill and keen to find out more should get in touch.

Cajun Monkfish Tail With Roast New Potatoes

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cajun monkfish tail with roasted new potatoes

Monkfish has to be one of the best fish to lay on your grill. It’s chunky, meaty, solid and holds together beautifully.

It has a very subtle, un-fishy flavour and loves to be jazzed up with marinades, rubs and sauces.

Tonight, I picked up a whole monkfish tail from the good folk at Rockfish on Whiteladies Rd. It cost about £10 for the whole tail and they cleaned it up beautifully for me so it was ready to cook. I asked for it to be kept on the bone as it holds together on the grilll better.

I gave the tail a generous rub with cajun seasoning and left it at room temperature for about half an hour. With the fish on one side I parboiled chunks of new potato and then wrapped them loosely in foil with olive oil, salt, pepper and rosemary. This pack went straight on the heat – cook for about 15-20 mins making sure you turn the bag and shake th contents around regularly.

The fish is a doddle – straight on the heat for about 6-7 mins each side. Once you turn it, squeeze half a lime over the top and then do the same just before you serve.