Backyard barbecue; Romaine's chef fires up the grill for shrimp and more. - grill for bbq

Signature: Barbara M.Houle the following corrections were announced on July 11, 2007: Richard Roman, executive chef/boss of Romanos Boro, shared the recipe in the July4 food section of the Telegraph and Gazette, and has modified the recipe in his Mexican tortillas recipe.Butter without salt instead of butter.His shrimp recipe requires a layer of shrimp to be gently applied before the barbecue.Any unused friction mixture should be stored in a closed container for later use.Correct recipe for tortillas: 2 cups of tortillasPurpose flour 2 cups of corn 2 tablespoons baking powder 1/4 cups of sugar 2 tablespoons Jewish salt1 jalapeno, seeds and chopped 1 can of cream corn 2 eggs 10 oz salt free butter, melt 2 cups of butter hot oven at 400 degrees.Butter a 13-by-9-inch pan.Mixed dry material.Stir all wet ingredients evenly and Add dry ingredients.Mix until well combined.Pour into the pan and bake for 40 to 50 minutes until golden brown and set.---------------------------------------Richard Romein, executive chef/owner of the Romein restaurant, knows how to please the crowd when it comes to summer food.This is a person who likes to cook even on rest days.At home, he lit a stainless steel charcoal grill in his restaurant, ranging from hamburgers to fine fish.He prefers to use a different outdoor 6-Charcoal and wood-Fuel barbecue for Southern barbecue."I am one of those people who take the barbecue seriously.I need a grill for the barbecue .""Ilike uses hard wood because it gives the ribs a smell of smoke and burnt.Ribs should be tender, meat, Autumn.off-the-bone."All the topics about the barbecue made me feel hungry," Roman told reporters in an interview at Milbury's home."A row of ribs sounds really good now."When is it now?"Oh, yeah.It was only 10: 30 this morning.I think it's better to stick to shrimp."We had Maine plan a summer menu which would be a simple one.To celebrate July 4, he chose the recipe for ajalapeno tortillas, red, white, blue coleslaw and the family's favorite shrimp.He made corn bread in the restaurant without Mexican food."Customers prefer this."Coleslaw is a simple and quick side dish.This recipe is perfect for other seasonal foods.The wonderful taste of shrimp comes from a dry friction.Plan to put the shrimp aside for a few hours before you light the grill.This allows the food to absorb the taste of some rubber.His outdoor cooking philosophy is "simple, casual, delicious ".Lafayette from Los Angeles.Romaine says there are very few backyard barbecues in Cajun countries that don't use shrimp.He can "take it up to a level" with the most prestigious chefs ".Romaine and his wife Erin have three children, Connor, 9, Caitrinn, 7, and Quinn, 3.Irene Romero works at the restaurant, but it's easy to admit she's not a chef."If I told the children that I was making dinner, they would ask, 'Can we have it?'Outside the restaurant?Richard Romero said with a smile: "She is serious."The couple has been in Maine for eight years, and this summer they plan to expand their business to a terrace area near the building."We are now waiting for the license," Romainesaid said .".The dining space is expected to increase by 40 or 50 seats and the bar area will double.The Maine restaurant is closed this holiday, but Richard Romero is doing a grill at a family party in oginquette, Maine."Myin-"The law loves me," he said with a smile .".He is also very popular nearby.When he rolls out the grill, the neighbor usually does not receive an invitation.The dishes he prepared for the photo of the story were messed up by his children."Shrimp is all they have --TIME's Favorite ."Will appear at any time of the day.2 cups of JALAPENO corn bread (see correction) all-Purpose flour 2 cups of corn flour 2 tablespoons baking powder 1/4 cups of sugar 3 tablespoons of Jewish Salt 1 jalapeno, seeds and chopped 1 can of cream corn 2 eggs 10 oz butter, the melted 2 cups of buttermilk are heated in the oven to 400 degrees.Butter a 13-by-9-inch pan.Mixed dry material.Stir all wet ingredients evenly and Add dry ingredients.Good combination.Put in the pan, bake for 40 to 45 minutes, or bake in a golden brown environment.Note: you can do it in advance.1 head of Chefs coleslaw, 1/2 purple cabbage chopped, 2 red peppers chopped (cut into thin strips) 1 small red onion (cut into thin strips) seasoning: 1/3 cup sugar 2 teaspoon Jewish salt 1/4 teaspoon ground pepper 1/2 cup mayonnaise 1/2 cup buttermilk 2 tbsp apple cider vinegar 2 tbsp lemon juice stir dressing until fully mixed.Note: you can do it in advance.Stir the vegetables with the seasoning before serving.Large bay white shrimp 28, see 1 tablespoon chili powder 1 teaspoon cumin1 teaspoon cinnamon 1 tablespoon Jewish Salt 2 teaspoon sugar 1 teaspoon pepper spices stir the shrimp together and soak for a few hours before the barbecue.Cut the corn bread into big squares.Throw the vegetables and spices aside.Bake the shrimp until you finish eating.Put a spoonful of coleslaw on the corn bread with shrimp.Note: Bay white shrimp is an excellent mild breed that is considered "preferred shrimp" by more executive chefs and seafood buyers in hotels and restaurants, food services and consumer retailThis is a product harvested in the United States.299 W from Romero.Main St.Northborough is open from 5 to 9.m.Sunday to Thursday5 to 10 p.m.Friday and SaturdayArt: Photo clip: (1) Richard Roman, executive chef/boss of Romein Northborough, cooks for his family, from left, Quinn, 3, his wife, Conor, nine(2, 3) Maine family's favorite food: Shrimp Corn bread covered with cold cabbage.