If it’s the end of October…

by zydecopaws on October 25, 2010


… it must be time for another 4-Ingredient Challenge. This month we have a new blogger (from The Netherlands!) and a list of ingredients that truly turned out to be a challenge:

  • Shrimp
  • Focaccia
  • Broccoli
  • Pomegranate

After a couple of weeks of bashing about several options and a lot of recipe surfing on the Internet, I settled on a Cajun Grilled Shrimp with Pomegranate-Chipotle Sauce on Focaccia Bread and a side order of Broccoli Slaw. Once again, things didn’t turn out exactly as planned, but at least this time around I didn’t completely trash the kitchen.

The focaccia bread was a recipe I pulled out of Artisan Bread in Five Minutes a Day. I baked in on Bubba Ho-Keg, and although it looked good coming off the grill I knew I was in trouble as the dough never rose properly.


Looking back, we think the problem was caused by too hot of water in the bread mix that killed off the yeast before it had a chance to do its thing. The flavor was excellent, but the texture was horrible and the inside never really cooked properly.

The rest of the meal was pretty good. The Pomegranate-Chipotle sauce was a variation of several different recipes I found online and had a great flavor along with a nice kick.

Pomegranate-Chipotle Sauce

  • Olive oil
  • 2 tbsp. minced garlic
  • 2 tbsp. minced onion
  • 1 cup pomegranate juice
  • 2 tbsp tomato paste
  • 2 tbsp molasses
  • 1/2 tsp dry mustard
  • 1 tsp brown sugar
  • 3 chipotles in adobo, diced thin
  • 1 tbsp. adobo sauce

Saute onions in a small amount of olive oil in a skillet on medium heat until the they are transparent. Add garlic and saute until softened.

Add pomegranate juice, tomato paste, molasses, dry mustard, brown sugar, chipotles, and adobo. Mix together with a whisk to combine all ingredients.

Simmer and let reduce for 10-15 minutes, or until it reduces to your liking.

The Broccoli Slaw was a nice compliment to the spiciness of the rest of the meal. You can shred your own slaw if you have a food processor with a julienne attachment, or if you are pressed for time you can pick up a bag of the broccoli-carrot mix at most local supermarkets.

Broccoli Slaw

  • 2-3 large broccoli stalks
  • 1 large carrot
  • 1/4 cup shredded red cabbage
  • 1/4 cup dried cranberries
  • Juice from one lemon
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1 tbsp. honey

Mix all ingredients in a large bowl. Taste and adjust seasonings as necessary. For optimal flavor, fix this the night before and chill in the refrigerator.

The shrimp was simply grilled for about 2 minutes per side and brushed with a Cajun Butter mixture consisting of melted butter, cayenne pepper, red chili powder, and granulated garlic. I don’t generally measure any of the ingredients for the Cajun butter, and tonight was no exception. If you are trying to replicate this at home, melt a couple of tablespoons of butter in the microwave and then sprinkle in a small amount of the dry ingredients. Mix it up well and brush it on each side of the shrimp while it is cooking.


As you can see by the picture at the top of the page, it all made for a pretty looking meal. I’ll likely try this again at some point in the future as I’m pretty frustrated with the consistency of my bread making results. At some point I’ll figure out this whole dough-rising thing; the rest of the process is pretty easy.

Don’t forget that there are others struggling (or not) with these same four ingredients this month. Make sure you stop by and see what they did with them as they are all very creative outdoor cooking types.

The BBQ Grail
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet. Including a listing on Alltop.com as one of the top BBQ blogs.

Grill Adventures
Grill Adventures by broadcastmarc was started in March of 2010. According to the author, he started the BBQ thing when he was 30, before that they ate a lot outside and had fun, but when kids came into their life they started serious cooking. Most of it is really healthy. The grill has a special place in his heart because they love to do things outside. Everything he makes is an adventure, and sometimes they use the books. They try to grill as much as they can year round.

Into The Flames
Rob launched Into The Flames in the summer of 2010 as a way to share his passion for cooking, eating, and exploring food.

Grill Girl
Robyn Medlin is the “grill girl” behind Grillgrrl.com. Her focus is on healthy, simple and creative recipes on the grill. She encourages women to learn to grill as it a great way to create healthy, flavorful dishes without all the fuss and clean up in the kitchen. This “grill girl” holds quarterly Women’s Grilling Clinics as a way to encourage women to not be intimated by the grill. As a McCormick’s flavor correspondent for their “This Week in Grilling Campaign”, Robyn shares fun, tropical video recipes documenting her grilling adventures from her backyard in Sunny, Hollywood, Florida.

Nibble Me This
Nibble Me This is Chris Grove’s blog about his misadventures in live fire cooking. ”I have no culinary training….I’m just entertaining myself with fire and food”.

{ 15 comments… read them below or add one }

Chris October 25, 2010 at 8:49 am

I like the pomegranate chipotle sauce, very creative. I’m glad I wasn’t the only one that didn’t incorporate an actual pomegranate.

As much cooking as you did at the BBQ Brethren Bash, I am surprised you had time to cook at all. Great job.


zydecopaws October 26, 2010 at 7:31 am

I managed to get this one done the day before I left. After the dough disappointment it was probably a good thing I was out of town for a few days…


Chris October 25, 2010 at 8:55 am

PS: We have been baking on the wife’s Egg for about 6 weeks now and still have about a 50% success rate. The rest aren’t total failures but only about half turn out as we want/expect. I agree it can be frustrating but we are getting better.


zydecopaws October 26, 2010 at 7:33 am

The proofing part is what seems to trip me up the most; the rest of the process hasn’t been an issue. I won’t stop trying until I get it right on a consistent basis. Maybe I should go back to making pizza more often…


Robyn Medlin October 25, 2010 at 8:59 am

Paul, I love the pom-chipotle sauce idea. I may just give that a try! This recipe challenge was just that- a REAL CHALLENGE!! :) Great job.


zydecopaws October 26, 2010 at 7:34 am

This was a challenge. As Larry said in his post, what the heck do you do with broccoli and pomegranate?


Rob Bergstrom October 25, 2010 at 11:53 am

Great creation and beautiful plating Paul! It can be tough getting the rise right – especially in cold climates like San Francisco or the Pacific Northwest. i’m going to have togive the focaccia a go on the Big Green Egg next time around.


zydecopaws October 26, 2010 at 7:35 am

Thanks. We’ll eventually get the rise thing figured out, even if it means throwing out several batches of dough.


The BBQ Grail October 25, 2010 at 12:53 pm

We’ve got that whole “great minds” thing working here. Awesome job on the challenge. Slaw was a great way to go.


zydecopaws October 26, 2010 at 7:36 am

Thanks, the broccoli was really giving me a problem until I spotted the pre-shredded broccoli in a grocery store and figured I could do the same at home.


Year on the Grill October 25, 2010 at 2:21 pm

Great looking meal… sorry about the bread, and I would guess you are spot on about the fail to rise.

Love the idea of the challenge, may take a shot at it next month


zydecopaws October 26, 2010 at 7:39 am

We’re pretty sure it was too hot of water that killed the yeast as everything else was done properly. Although I suppose the kitchen could be kept a bit warmer…


broadcastmarc October 26, 2010 at 4:11 am

Looks great, i’m glad to be part of the “challenge” bloggers. your idea was great chipotle!!granate..


zydecopaws October 26, 2010 at 7:37 am

Thanks Marc. It’s nice having you on board for that “International” flavor… ;)


GYSC October 26, 2010 at 2:41 pm

That is an impressive cook indeed.


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