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Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

 

1 large onion thinly sliced

2 sweet onions sliced thin

8 T. butter divided

1 cup pineapple juice

1 cup pineapple diced

2 tsp. Dijon mustard

1 tsp. Worcestershire

12 rolls I used slider size

12 slices leftover ham

12 slices of Swiss cheese

6-8 slices fried bacon

1 tsp. poppy seeds

 

Jerk BBQ Sauce

 

1 cup of your favorite BBQ Sauce

1/3 cup pineapple juice

1 T. soy sauce

1-2 tsp. spicy curry powder depending on your taste

1/4 tsp. cinnamon

1 jalapeno seeded + chopped

 

To make the BBQ sauce, combine the BBQ sauce, pineapple juice, soy sauce, spicy curry powder, cinnamon and jalapeno, mix well and keep in the fridge until ready to use or up to two weeks. Heat a large skillet over medium-high heat and add 1 T. butter. Add the onions and cook about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the pineapple chunks and the pineapple juice, a little at a time, letting everything cook into the onions, slowly adding more until you have added all the pineapple chunks and juice. Cook until the onions are caramelized to your liking and the pineapple juice has evaporated. Remove from the heat. Melt the remaining butter over the stove and then whisk in the mustard and Worcestershire, Line a cookie sheet or 9×13 inch baking dish with tin foil. Place the bottom half of the rolls on the foil and brush each half with the melted butter. Add the ham, if desired drizzle the BBQ sauce over the ham. Now add the onions and then the swiss cheese and bacon. Place the top half of the rolls over the cheese. Brush the tops of the rolls with butter and sprinkle with poppy seeds. Now place another piece of foil over the sandwiches and seal the two pieces of foil together. Bake for 15-20 minutes or until the cheese is melted. Remove the foil and serve warm with BBQ sauce for dipping.

 

Chili Glazed Grilled Pork Belly Strips

Chili Glazed Grilled Pork Belly Strips

Chili Glazed Grilled Pork Belly Strips

 

1 pound pork belly

2 T. soy sauce

2 T. olive oil

3 large garlic cloves minced

2 T. chili paste

3 T. light brown sugar

1 tsp. kosher salt

 

Remove the skin from the pork belly and slice the meat into 1/8″ – 1/4″ wide strips. Stir together the soy sauce, olive oil, garlic, chili paste, sugar, and salt in a mixing bowl. Place the meat in the bowl with the marinade and toss with your fingers or tongs to coat thoroughly. Marinate for 1 hour. Preheat the grill to HIGH. Grill the strips of pork belly for 2 minutes, flip and grill another 2-3 minutes. When the pork has cooked through, remove from the grill and place it on a paper towel lined tray. Enjoy! Serving suggestions:  For tacos like we enjoyed at Salty Sow, place a strip of pork belly into a small flour tortilla, add a sprinkling of cheese (Asiago, Feta, Cotija all work well), some greens (Arugula, Spinach, or Crispy Brussel Sprouts), and then top with a fried egg. Alternatively, serve the grilled pork belly strips with roasted potato wedges and a salad. The grilled pork belly strips would also be delicious alongside scrambled eggs and toast. Slice the pork belly as thin as possible, aiming for between 1/8″ and 1/4″ in thickness. The slices closer to 1/4″ will likely require an additional 1-2 minutes on the grill. The slices closer to 1/8″ will be done in the time listed below.

Honey Beer BBQ Chicken Skewers

Honey Beer BBQ Chicken Skewers

Honey Beer BBQ Chicken Skewers

 

1½ pounds chicken breasts (boneless and skinless, cut into 1½ inch cubes)

3 cloves garlic (minced)

¾ C. beer

⅓ C. honey

1 tsp. red pepper flakes

1 tsp. Dijon mustard

¼ C. soy sauce (low sodiumgri)

1 T. olive oil

2 T. fresh cilantro (chopped)

 

If you’re using wooden skewers, soak them in water for at least 30 minutes prior to threading the chicken. This helps to prevent the skewers from catching fire or burning while grilling. In a medium bowl, whisk together garlic, beer, honey, red pepper flakes, Dijon mustard, olive oil and low-sodium soy sauce. Add the cubed chicken to the marinade, ensuring all pieces are fully submerged. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to 24 hours for best results. Preheat your grill to a medium-high heat, around 375°F (190°C). A hotter grill ensures a nice sear on your skewers, locking in those succulent flavors. Thread about 5 pieces of chicken onto each skewer. Do not throw away the leftover marinade.  In a small saucepan, bring the leftover marinade to a boil for at least 5 minutes to eliminate any potential bacteria. Place the chicken skewers on the grill and cook, turning every couple of minutes. If desired, you can also brush the pre-cooked leftover marinade over the chicken for added flavor. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). Once off the grill, garnish your skewers with chopped cilantro and serve.

Tsukune – Tokyo Style Grilled Chicken Dumplings

Tsukune – Tokyo Style Grilled Chicken Dumplings

Tsukune – Tokyo Style Grilled Chicken Dumplings

 

1-1/4 pounds skinless, boneless chicken thighs or breasts, cut into 1/2-inch pieces

2 ounces chicken fat or fatty bacon, cut into 1/2-inch pieces

2 scallions, both white and green parts, trimmed and thinly sliced crosswise

1 tsp. minced peeled fresh ginger

1/2 tsp. freshly ground black pepper

1-1/2 tsp. coarse salt (kosher or sea)

1/2 tsp. ground coriander

1/4 tsp. ground sansho pepper, or 1/8 tsp. each additional freshly ground black pepper and ground coriander

2 tsp. cornstarch

1 egg white

 

Place the chicken pieces, chicken fat or bacon, if using, scallions, ginger, black pepper, salt, coriander, sansho pepper, cornstarch, and egg white in a food processor fitted with a metal blade. Process the mixture to a coarse puree, running the processor in short bursts. Do not overprocess; the mixture should be lumpy—this is essential for the proper texture. Transfer the dumpling mixture to a bowl (or leave it in the processor bowl) and freeze it, covered, until firm, but not frozen, 20 to 30 minutes. Using a large spoon, scoop out a 1-1/2  inch ball of dumpling mixture and mold it onto the end of a skewer to make a flattish oval about 2 inches long, 1 inch wide, and 1/2 inch thick. Place the skewer on a plate or baking sheet lined with plastic wrap. Repeat until all of the dumpling mixture is used up, wetting or oiling your hands as needed to prevent sticking. You should have 16 to 18 dumplings; refrigerate them, covered, for 1 to 2 hours. Set up the grill for direct grilling and preheat it to high. When ready to cook, brush and generously oil the grill grate. Arrange the dumplings on the hot grate at a diagonal to the bars, placing the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill the dumplings until golden brown and cooked through, 3 to 4 minutes per side, 6 to 8 minutes in all. Give each skewer a quarter turn after 1-1/2 minutes to create an attractive crosshatch of grill marks (it also helps the dumplings cook more evenly). Transfer the grilled dumplings to a platter and serve at once.

Wood-Grilled Gazpacho with Serrano Ham Crisps

Wood-Grilled Gazpacho with Serrano Ham Crisps

Wood-Grilled Gazpacho with Serrano Ham Crisps

 

1 medium sweet onion

1/4 C. extra virgin olive oil, plus 1 T. for drizzling

3 cloves garlic, peeled

6 luscious ripe tomatoes (about 2 pounds)

1 red bell pepper

1 poblano chile

1 cucumber, peeled, halved, and seeded

4 ounces thinly sliced Spanish serrano ham

2 T. red wine vinegar, or to taste

1/2 to 1 C. cold water

Coarse sea salt and freshly ground black pepper, to taste

1/4 C. finely chopped fresh herbs, such as basil, oregano, tarragon, and/or flat-leaf parsley

 

Set up your grill for direct grilling and heat to high. Ideally, you’ll grill over a wood fire. Cut the onion into 6 or 8 wedges and secure each with a toothpick. Lightly brush with olive oil. Skewer the garlic cloves on a toothpick and brush with oil. Arrange the onion, garlic, tomatoes, pepper, poblano, and cucumber on the grate and grill until darkly browned—even charred—on the outside, but still raw in the center, 2 minutes per side. Transfer the veggies to a cutting board and let cool, then cut into 1 inch pieces. Meanwhile, lightly brush the serrano ham slices on both sides with olive oil. Arrange on the grate slightly away from the fire. Grill the ham until sizzling and lightly browned on both sides, 1 to 2 minutes per side. Transfer to a wire rack to cool. Coarsely or finely puree the vegetables in a food processor (depending on how coarse or fine you like your gazpacho). Work in 1/4 C. olive oil in a thin stream, followed by the vinegar. Add enough water to thin the soup to pourable consistency and add salt and pepper to taste. (The gazpacho should be highly seasoned.) Add 3 T. of chopped fresh herbs and gently pulse the processor to mix in, but not puree the herbs. Transfer the gazpacho to a bowl and refrigerate until serving time. To serve, ladle the gazpacho into chilled bowls or martini glasses. Sprinkle the top of each with the remaining herbs and a few drops of olive oil. Garnish each with a serrano ham crisp. Serve at once

5 Ways Kabobs + Marinades

5 Ways Kabobs + Marinades

5 Ways Kabobs + Marinades5 Ways Kabobs + Marinades

 

Lager Marinade

Protein: chicken, beef, pork

1 bottle (12 oz.) lager beer

2 garlic cloves, minced

2 T. brown sugar

1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1 T. olive oil

Tuscan Marinade

Protein: chicken, pork

4 garlic cloves, crushed with press

6 T. fresh lemon juice

3 T. finely chopped fresh basil leaves

1 T. anchovy paste

1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1/3 C. extra virgin olive oil

Orange-Ginger Marinade

Protein: chicken, pork, fish, seafood

4 garlic cloves, minced

1 C. fresh orange juice

1/4 C. less-sodium soy sauce

2 T. grated peeled fresh ginger

2 T. rice vinegar

1 T. packed light brown sugar

2 tsp. orange zest

1/4 tsp. ground white pepper

1/4 C. vegetable oil

Pineapple-Coconut Marinade

Protein: chicken, fish, seafood

1 garlic clove, minced

1/2 C. pineapple juice

1/3 C. light coconut milk

1/4 C. fresh lime juice

2 T. honey

2 T. canola oil

Chimichurri Marinade

Protein: chicken, beef, pork, fish, seafood

(use a blender or food processor

4 garlic cloves

2 green onions, coarsely chopped

1/4 C. packed fresh cilantro leaves

1/4 C. packed fresh Italian parsley leaves

1/4 C. white wine vinegar

1 tsp. oregano leaves

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. ground red pepper

3/4 C. extra virgin olive oil

 

Cut protein and vegetables into same-sized pieces (about 1-inch) so they cook evenly. Thread protein and vegetables separately on skewers due to varied cooking times. Use a food processor or blender to purée ingredients like garlic, onion or chile peppers, then drizzle in the oil to blend. Use about 1/2 C. of marinade per lb. of meat or vegetables. Marinate proteins and vegetables separately in zip-top plastic bags; be sure to reserve some of the marinade for serving. Used marinade must be discarded. When marinade contains an acid or citrus juice, marinate shrimp and fish 15 to 30 minutes, scallops 30 minutes to 1 hour, chicken, pork and beef 2 to 6 hours, and vegetables 2 to 8 hours. If using wooden skewers, soak them in water for 20 minutes to prevent them from burning. Grill kabobs over medium heat, turning them every few minutes. After removing kabobs from the grill, tent with aluminum foil and let them rest for 5 minutes. The internal temperature will rise 5 to 10° upon standing (known as carryover cooking). To ensure the correct desired doneness, remove the kabobs from the grill 5° below the desired final internal temperature. Final internal temperatures: Chicken: 165°; Seafood, Fish, Pork, Beef: 145° (medium-rare for beef). Serve over greens such as baby kale, baby spinach or spring mix, or grains like brown rice, couscous, quinoa or cauliflower rice.

 

Ideas

Proteins:

• Boneless skinless chicken breasts

• Fish such as salmon, swordfish or tuna

• Lean beef such as sirloin steak or sirloin tip

• Lean pork such as tenderloin or boneless pork chops

• Raw 16/20 count tail-on peeled shrimp

• Scallops

• Tofu

Vegetables/Fruits:

• Acorn or butternut squash (diced and par-cooked)

• Asparagus

• Baby potatoes (halved and par-cooked)

• Bell peppers

• Brussels sprouts (blanched)

• Cherry tomatoes

• Corn on the cob (wheels)

• Eggplant

• Fresh mango

• Jalapeño peppers

• Jicama

• Lemon, lime or orange

• Mushrooms

• Pineapple

• Red/yellow onion

• Sweet potatoes (diced and par-cooked)

• Summer squash

• Zucchini

For Dipping:

• Avocado mashed with Greek yogurt and fresh lime juice

• Chili-garlic sauce

• Harissa

• Hoisin

• Hummus

• Olive tapenade

• Pesto

• Puréed roasted red peppers

• Tzatziki

Grilled Asparagus with Citrus Oil

Grilled Asparagus with Citrus Oil

Grilled Asparagus with Citrus OilGrilled Asparagus with Citrus Oil

 

2 bunches asparagus, ends trimmed

3 T. olive oil

1/4 tsp. salt

1/4 tsp. ground black pepper

1-1/2 T. fresh orange juice

1 tsp. chopped fresh thyme

1 tsp. orange zest

 

Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss asparagus, oil, salt and pepper. Place asparagus on hot grill rack; cover and cook 6 minutes or until tender-crisp, turning once. Transfer asparagus to same bowl. Add orange juice, thyme and orange zest; toss. Makes about 30 asparagus spears.

Vietnamese Pork Skewers

Vietnamese Pork Skewers

Vietnamese Pork SkewersVietnamese Pork Skewers

 

2 lb. pork shoulder, or ground pork

4 cloves garlic, peeled

2 T. fish sauce

2 T. brown sugar

1 tsp. black pepper

2 tsp. baking powder

3–4 ice cubes

¼ C. honey

8 large flour tortillas

Nuac Cham Dipping Sauce

2 T. sugar

3 T. warm water

3 T. fish sauce

3 T. lime juice

1 clove garlic, minced

1 small red chili, thinly sliced

Directions

Skewers

 

Cut the pork shoulder (if using) into 2 inch chunks, you want it to be approximately 20-30% fat, then pop in the freezer 30 minutes so they’re very cold, but not rock-hard

Then add pork chunks (or ground pork) to a food processor with the garlic, fish sauce, sugar, black pepper, baking powder and ice cubes –process until it turns into a smooth, sticky paste, scrape the sides down as needed.

 

Stack the tortillas,and cut them into about a 6 inch square.

 

Wet your hands lightly,and put approximately 1/8thof the mixture on a tortilla, and press it out evenly to the edges. Tope with another tortilla and repeat until all done, ending with pork on the top tortilla

 

Cut the stack into 4 equal rectangles, then turn. them on their side, and push together

You now want to push 4 long skewers through the stacks paced out evenly then cut through the stacks to make4 long individual pork skewers*

 

Heat grill to medium, place a cooking rack on your grill, lightly coat with cooking spray and put on the skewers.

You’re looking for beautiful, nicely charred color so turn often – this will probably take 10-12 minutes.

 

Warm the honey, and baste skewers during the last 3-ish minutes of cooking

 

Remove from grill, and serve with the sauce. *Or just say fxxk it and form into sausages, patties or meatballs then cook as is and serve with the sauce – cuz they’ll still be amazing.

Nuoc Cham Dipping Sauce: Stir the sugar into the warm water until dissolved. Then add the fish sauce, lime juice, garlic and chili – mix well.

Grilled Mortadella Sandwich

Grilled Mortadella Sandwich

Grilled Mortadella SandwichGrilled Mortadella Sandwich

 

4 – 1/3 inch slices of Mortadella

2 rolls

4 slices provolone

1/4 C. giardiniera, drained and chopped

2 T. sliced pepperoncini, chopped

1 T. olive oil

1 tsp. red wine vinegar

1/4 tsp. dried oregano

pinch red pepper flakes

 

Heat grill to medium high. Makes small slits around the outside of the mortadella, put on the grill and cook, turning often until beautifully charred. When almost done, add cheese to each and let melt. Combine pepper spread ingredients, mix well to combine. Toast buns, add mayo, pepper spread, the slices of mortadella, and top bun.

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

 

At the Dahlia Lounge, these grilled, roasted and buttered onions are served as an appetizer on a bed of sautéed Swiss chard.

4 medium Walla Walla Sweet Onions

 

1 tablespoon olive oil

½ cup pine nuts, toasted

3 ounces unsalted butter, softened

½ teaspoon lemon zest

½ teaspoon chopped fresh rosemary

¼ teaspoon freshly ground black pepper

¼ teaspoon salt, or to taste

⅓ cup freshly grated Parmesan cheese

2 tablespoons toasted pine nuts

lemon wedges and rosemary sprigs for garnish

 

Toast the pine nuts in a 350 degree oven for 6 to 7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily. Preheat the oven to 375 degrees and fire up an outdoor grill. Peel onions and cut them in half, top to bottom. Brush onions with oil and place cut side down on the preheated grill. Barbecue until grill marks form. Place on a cookie sheet and finish cooking in the oven until tender, about 25 minutes. Meanwhile, make the pine nut butter. Place the 1/2 cup pine nuts in the bowl of a food processor and pulse several times until finely ground. Add butter, lemon zest, rosemary, black pepper and salt. Process until mixture is well blended. Spread the tender onions liberally with pine nut butter. Return to the oven to cook just until butter is melted, about 2 minutes. Serve onions warm, sprinkled with grated parmesan cheese and additional toasted pine nuts. Garnish plates with lemon wedges and rosemary sprigs.

BBQ Beet Chips

BBQ Beet Chips

BBQ Beet Chips

 

3 medium-large beets, rinsed and scrubbed

Olive oil

Sea Salt + Black Pepper

1 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chipotle or chili powder

1/8 tsp. ground mustard

 

Preheat oven to 375 degrees F and place oven rack in the center of the oven. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness. Divide between two baking sheets and spray or very lightly drizzle with olive oil. In a small bowl combine paprika, garlic powder, onion powder, chipotle powder and ground mustard. Sprinkle the mixture over the beets and toss to coat, then arrange in a single layer, making sure the slices aren’t touching. Sprinkle with a little salt and pepper as well. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

 

4 (6 oz) skinless salmon fillets

3 T. olive oil, plus more for grill

2 tsp lime zest

3 T. fresh lime juice

3 cloves garlic, crushed

Salt and freshly ground black pepper, to taste

Coconut Rice

1 1/2 cups Coconut Water

1 1/4 cups canned coconut milk

1 1/2 cups jasmine rice, rinsed well and drained well

1/2 tsp salt

 

1 large mango, peeled and diced

3/4 cup chopped red bell pepper (1/2 large)

1/4 cup chopped fresh cilantro

1/3 cup chopped red onion, rinsed under water and drained

1 large avocado, peeled and diced

1 T. fresh lime juice

1 T. olive oil

1 T. Coconut Water

Salt and pepper, to taste

 

For the salmon: In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste. Place salmon in baking dish, cover, and marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and marinate 15 – 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating. Brush grill grates with oil. Grill salmon about 3 minutes per side or until just cooked through. For the coconut rice: While salmon is marinating, prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice, and salt to a full boil. Cover and simmer until liquid has been absorbed, about 20 minutes. Fluff with a fork, then let rest 5 minutes. For the mango avocado salsa: While the salmon is grilling, prepare salsa. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper to taste. Serve salmon warm with coconut rice topped with avocado mango salsa.

DZ’s Grilled Chicken Wings

DZ’s Grilled Chicken Wings

DZ’s Grilled Chicken Wings

 

1½ pounds frozen chicken wings

Freshly ground black pepper

1 teaspoon garlic powder

1 cup buffalo wing sauce, such as Frank’s RedHot

1 teaspoon extra-virgin olive oil

 

Preheat the grill to 350°F. Season the wings with the black pepper and garlic powder. Grill the wings for 15 minutes per side. They will be browned and crispy when finished. Toss the grilled wings in the buffalo wing sauce and olive oil. Serve immediately.

 

1 wing, 82 calories, fat 6g, protein 7g

Cary Grant’s Oven-Barbecued Chicken

Cary Grant’s Oven-Barbecued Chicken

Cary Grant’s Oven-Barbecued Chicken

 

3 chickens, 1 ½ lbs each (or 1 chicken, 4.5 lbs), cut into pieces

Olive or vegetable oil for frying

1 C. ketchup

½ C. Worcestershire sauce

½ C. water

½ C. A-1 sauce

¼ C. sugar

¼ C. cider vinegar

1 onion, peeled and chopped

1 clove garlic, peeled and chopped

2 T. cornstarch (or more if needed)

 

Preheat oven to 325 degrees F. Heat olive or vegetable oil in a large skillet over medium till hot. Fry the chicken pieces in the hot oil in batches till browned. Season with salt and pepper as you cook.  Place browned chicken pieces in a 9×13 baking dish. In a saucepan, combine ketchup, Worcestershire sauce, water, A-1 sauce, sugar, cider vinegar, onion and garlic. Whisk together over medium heat till warm. In a small bowl, whisk together 2 T. cornstarch with 2 T. cold water till smooth. Slowly add the cornstarch mixture to the barbecue sauce, whisking till incorporated. Continue to whisk over medium heat till the sauce is hot, bubbly, and thickened. Remove from heat. Pour the sauce evenly across the top of the chicken pieces. Cover the roasting dish with foil. Bake the chicken for 60-75 minutes, or until the meat is tender and well cooked. Remove from the oven. If you’d like to serve extra sauce with the chicken, skim the fat drippings from the top of the sauce. To thicken the leftover sauce, pour it into a saucepan and heat over medium. Mix together equal amounts of cornstarch and water, a half T. at a time, and slowly whisk into the sauce. Heat and add the cornstarch mixture, stirring constantly, till desired consistency is reached. Serve chicken warm with the thickened barbecue sauce on the side.

Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce

Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce

Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce

 

Blackberry Game Sauce:

2 T. unsalted butter

1 shallot, minced

2 T. blackberry jam (can substitute current or boysenberry jelly)

¼ C. brandy, cognac, Crown Royal, or other liqueur

½ C. red wine

1 tsp. fresh thyme leaves (or ½ tsp. dried thyme)

1 tsp. cornstarch dissolved in 2 T. water (only if you need to thicken sauce)

kosher salt and freshly ground black pepper

½ pint fresh blackberries

 

Melt the butter in small saucepan over medium low heat. Add the shallot and sauté until tender, about 5 minutes. Add jam, brandy, wine and thyme, stirring until the jelly is melted and the alcohol has burned off, and if the sauce seems too thin, add the cornstarch slurry and simmer until thickened. Season with salt and pepper, to taste and stir in the berries off the heat. Set aside.

 

Grilled Venison Loin:

1 venison loin, about 1½ pounds

kosher salt and freshly ground black pepper, to taste

1 small log goat cheese, at room temperature

2 T. blackberry jelly

2 T. fresh thyme leaves

1 pound sliced bacon

 

Season the venison loin liberally with salt and pepper at least 20 minutes before you plan to cook it. Light a charcoal grill or preheat a gas grill to medium-high. Using an offset spatula, spread the goat cheese evenly over the top of the loin. Spoon the blackberry jelly over the goat cheese and sprinkle with the thyme leaves. Wrap the loin in a layer of bacon, securing with toothpicks as needed (wrapping the bacon on the bias or in a herringbone fashion will help with carving later). On the grill, the goal is to get the bacon crispy and the internal temperature of the venison no higher than 125°—an instant-read thermometer is your friend here. Turn the loin often and watch for flare-ups from the fat. Total cooking time should be between 15 and 25 minutes. When the internal temperature has reached 125°F, remove from the grill and allow to rest for 10-12 minutes before slicing. Serve with the Blackberry Game Sauce spooned over the top.

Currant Preserves and Rosemary Sauce for Grilled Steak

Currant Preserves and Rosemary Sauce for Grilled Steak

Currant Preserves and Rosemary Sauce for Grilled Steak

4 local beef steaks

salt and pepper, to taste

1 T. olive oil

2 cloves garlic, chopped

½ C. currant preserves or jelly

½ T. fresh rosemary, chopped

1 T. honey

1 tsp. lemon juice

 

Heat the grill and prepare the steaks with salt and pepper. Cook to desired doneness. Allow to rest for 10 minutes.  Place the olive oil and garlic in a sauté pan. Cook over medium heat for  1–2 minutes, until the garlic begins to soften. Add the preserves, rosemary, honey and lemon juice. Whisk the mixture together and allow to cook until it begins to thicken. Add salt and pepper to taste. Strain the sauce and pour over the cooked steaks.

Grilled Halloumi and Lamb Skewers with Greek Chimichurri

Grilled Halloumi and Lamb Skewers with Greek Chimichurri

Grilled Halloumi and Lamb Skewers with Greek Chimichurri

 

For the skewers

1 small boneless leg of lamb (about 5 lb.)

1 1/2 pounds halloumi cheese (we love Bee Tree Farm & Dairy halloumi)

1 1/2 pounds cherry tomatoes

1/4 cup(s) freshly squeezed lemon juice

1/4 cup(s) red wine vinegar

1 cup(s) olive oil

2 T. kosher salt

1 tablespoon(s) freshly cracked black pepper

5 garlic cloves, chopped

1/3 cup(s) chopped fresh oregano

1/3 cup(s) chopped fresh parsley

1/3 cup(s) chopped fresh rosemary

For the chimichurri

1/4 cup(s) white wine vinegar

1/4 cup(s) red wine vinegar

4 garlic cloves, chopped

1 large shallot, chopped

1/2 teaspoon(s) red pepper flakes

1/2 teaspoon(s) kosher salt

1/4 teaspoon(s) freshly ground black pepper

1/2 cup(s) chopped fresh parsley

1/2 cup(s) chopped fresh oregano

1/2 cup(s) chopped fresh basil

1/4 cup(s) chopped fresh thyme

1 cup(s) high-quality olive oil

 

Clean the lamb of any residual fat or sinew and cut into 1½-inch chunks. Set aside. Cut the halloumi into 1½-inch chunks and set aside. Wash the cherry tomatoes and set aside. Combine the next 9 ingredients in a large plastic bag or casserole dish. Place the lamb, halloumi and cherry tomatoes in the bag or dish, toss to coat and allow to rest for 12 to 24 hours. For the chimichurri: Combine all ingredients except for the olive oil in the bowl of a food processor. Pulse a few times until well incorporated. Do not overmix—a smooth texture here isn’t ideal. Pour the contents into a bowl and pour the olive oil over the herb mixture. Let the mixture sit at room temperature for up to 4 hours. Before serving, whisk the oil and herb mixture together. It will not completely emulsify, but that’s okay. Once the cheese, tomatoes and lamb have marinated, thread them onto either metal or wooden skewers that have been soaked in water—alternating pieces of cheese, tomatoes and lamb. Heat a grill to medium-high heat. Place the skewers on the grill and cook until the cheese and lamb are slightly charred and the lamb is medium rare—about 4 to 5 minutes per side or until desired doneness is achieved. Serve immediately drizzled with the chimichurri.

Spicebush-Marinated Shrimp Skewers

Spicebush-Marinated Shrimp Skewers

Spicebush-Marinated Shrimp Skewers

 

Spicebush twigs or bamboo skewers

1 tsp. spicebush berries

½ tsp. ground cumin

2 T. low-sodium soy sauce (or 1½ T. regular soy sauce)

1 T. extra-virgin olive oil

1 lb. shrimp, preferably jumbo or extra large, peeled, tails left on

 

If you’d like to skewer the shrimp on spicebush twigs, find an established spicebush shrub (or shrubs) that can stand to lose a number of thin branches. Look for relatively straight twigs that are sturdy and brown, not green, and avoid twigs that have berries on them (that way wildlife can feed on the berries later). The twigs should snap right off the shrub. Strip off the leaves and any smaller twigs. Save the leaves to dry for spicebush tea, if you like. If using bamboo skewers, soak in warm water for at least 30 minutes. Grind the spicebush in a mortar and pestle, or use the flat of your knife to crush the berries against a cutting board, then mince them until powdery. Combine the ground spicebush, cumin, soy sauce, olive oil, and shrimp in a medium bowl. Refrigerate for 30 minutes. Preheat the grill to medium-high. As the grill heats, thread the shrimp on the twigs or skewers. This step will take a little longer if you’re using spicebush twigs, since the twigs aren’t straight as arrows. It helps to snip the end of the twig on the bias with kitchen shears to make a pointy tip for skewering. Grill the shrimp until no longer opaque and firm when you press one with your finger, about 4 minutes per side (timing will depend on the heat of the grill and the size of your shrimp). Serve immediately.

ATK Indoor-BBQ Chicken

ATK Indoor-BBQ Chicken

 

Sauce:

 

1 C. Ketchup

3 T. Cider Vinegar

3 T. mild Molasses

2 T. finely grated Onion

2 T. Worcestershire Sauce

2 T. Dijon Mustard

2 T. Maple Syrup

1 tsp. Chile Powder

¼ tsp. Cayenne

 

4 boneless, skinless chicken breasts

Salt & Pepper

1 T. Vegetable Oil

 

Whisk all sauce ingredients in a small bowl. Adjust oven rack to upper middle and heat to 325 degrees. Pat chicken dry and sprinkle with salt and pepper. Heat oil in 12 inch oven safe skillet over medium high heat until just smoking. Cook chicken breasts until very lightly brown on one side, 1-2 minutes. Flip and cook another 1-2 minutes. Transfer chicken to a plate and drain off fat in skillet. Add sauce to pan, scraping up browned bits. Turn up to medium-high and simmer, stirring often, until sauce is thick and glossy, about 4 minutes. Off heat, return chicken to pan and coat with sauce. Turn chicken and spoon more sauce over so they are well coated. Transfer skillet to the oven and cook until chicken reaches 130 degrees on instant read thermometer, 10-14 minutes. Add rack to 5 inches below broiler and heat broiler. Move skillet to that rack and broil until thickest part reaches 160-165 degrees, 5 to 10 minutes longer. Carefully transfer chicken to platter and rest 5 minutes. Sitr what is left of the sauce (careful, handle remains hot) and transfer to small serving bowl to serve alongside chicken.

Corn with Mexican Mint Marigold Butter

Corn with Mexican Mint Marigold Butter

Corn with Mexican Mint Marigold Butter

 

1/2 cups unsalted, softened butter

2 green onions with tops, chopped

1/2 tsp. dried chile árbol, ground

Salt and pepper to taste

2 T. minced Mexican mint marigold

1 Zest of a lime

2 tsp. fresh lime juice

For each ear of unhusked corn:

1 T. Mexican mint marigold butter

A few sprigs Mexican mint marigold

Sprinkling of salt and pepper

2 Green onions, chopped

1 pinches dried red chile árbol

 

Fresh Corn, still in husk

 

Combine ingredients (except corn) in a small bowl. Chill for several hours, or overnight. (Keeps several days in fridge.) Preheat grill or oven. Peel back corn husks and remove corn silk, but don’t remove husks. Spread about 1 T. of butter on each ear of corn, then close the husk around the kernels. Wrap each ear tightly with foil, and grill or bake until tender (15 to 20 minutes).

Brown Sugar-Pineapple Grilled Chicken

Brown Sugar-Pineapple Grilled Chicken

Brown Sugar-Pineapple Grilled Chicken

 

1 (1.25-lb) container cored pineapple

¼ cup low-sodium soy sauce

¼ cup packed brown sugar

2 T. ketchup

1 T. refrigerated minced ginger

½ T. Sriracha hot sauce

2 lb boneless, skinless chicken thighs

¼ tsp. kosher salt

¼ tsp. pepper

 

Preheat grill to medium-high heat. Reserve ¼ cup juice from pineapple container. Cut pineapple into rings. Bring soy sauce, pineapple juice, sugar, ketchup, ginger, and Sriracha to a simmer in a medium saucepan over medium heat; cook 10 minutes. Meanwhile, sprinkle chicken with salt and pepper. Grill chicken, covered with grill lid, 6 minutes per side or until done, basting with sauce halfway through grilling. Grill pineapple 2 minutes per side or until grill marks appear. Drizzle remaining sauce over chicken and pineapple.

Asian Grilled Tri-Tip

Asian Grilled Tri-Tip

Asian Grilled Tri-Tip

 

1 1/2-2 Pound Beef tri-tip, cut into 2-inch cubes

1/4 C. Low-sodium soy sauce

1/4 C. Black Asian vinegar

1/2 C. Peanut or vegetable oil

3 T. Honey

4 Green onions, thinly sliced

2 T. Fresh ginger, peeled and minced

1/4 C. Chili garlic sauce

2 T. Black and white sesame seeds

Additional black or white sesame seeds

Rice or noodles

 

Place a 1-gal. zip-top plastic freezer bag in a large bowl; add first 9 ingredients. Seal bag, and turn it to mix well; refrigerate 8 to 10 hours. About 1 hour before grilling beef, light charcoal grill or preheat gas grill to 400° to 500° (high). Remove beef from marinade, discarding marinade, and grill 2 minutes; turn and grill an additional 2 minutes. Remove beef from grill, and sprinkle with additional sesame seeds. Serve over rice or rice noodles.

Grilled Mushrooms with Rosemary-Lemon Basting Butter & Variations

Grilled Mushrooms with Rosemary-Lemon Basting Butter & Variations

Grilled Mushrooms with Rosemary-Lemon Basting Butter & Variations

 

4 tablespoons unsalted butter

1 tablespoon soy sauce

2 teaspoons minced fresh rosemary

1 teaspoon minced garlic

1 teaspoon grated lemon zest

1 teaspoon pepper, divided

1 pound white, cremini, shiitake, portobello, oyster, maitake, and/or king oyster mushrooms, at least 2 inches wide

½ teaspoon vegetable oil

¼ teaspoon table salt

 

Use any mix of mushrooms you like, as long as the caps measure at least 2 inches in diameter. A grill basket is helpful here but not essential. These mushrooms make a great accompaniment to other grilled foods. The parcooked mushrooms can be refrigerated for up to 24 hours.

 

Melt butter in small saucepan over medium heat. Add soy sauce, rosemary, garlic, lemon zest, and ½ teaspoon pepper and cook, stirring frequently, until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm until ready to use. Trim tough ends of stems on white and cremini mushrooms and cut in half. Remove stems from shiitake mushrooms. Remove stems from portobello mushrooms and halve caps if smaller than 4 inches; quarter if larger. Trim oyster and maitake mushrooms and tear into 2- to 2½-inch pieces. Trim stems on king oyster mushrooms and slice crosswise ¾ inch thick. Combine mushrooms and ½ cup water in bowl. Cover and microwave for 1 minute. Stir well; re-cover; and microwave until mushrooms have reduced in size by about one-third and liquid has increased to almost 1 cup, about 2 minutes. Remove from microwave and let rest, covered, for 5 minutes to finish cooking. Drain well. Dry bowl and return mushrooms to bowl. Let stand at room temperature while preparing grill. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (about 4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Clean and oil cooking grate. Toss mushrooms with oil, salt, and remaining ½ teaspoon pepper. Arrange mushrooms on hotter side of grill. Cook (covered if using gas), flipping mushrooms every 2 minutes, until well browned on all sides, 4 to 6 minutes. Carefully brush mushrooms with half of basting butter and continue to cook until butter is sizzling and fragrant, 1 to 2 minutes longer. Transfer to bowl with remaining basting butter and toss to combine. Season with salt and pepper to taste, and serve.

 

Garlic-Parsley Basting Butter

 

4 tablespoons unsalted butter

1 tablespoon Worcestershire sauce

1 tablespoon chopped fresh parsley

1 teaspoon minced garlic

1/2 teaspoon pepper

 

Melt butter in small saucepan over medium heat. Add Worcestershire, parsley, garlic, and pepper and cook, stirring frequently, until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm until ready to use.

 

 

Ginger-Miso Basting Butter

 

4 tablespoons unsalted butter

1 tablespoon white miso

1 tablespoon soy sauce

2 teaspoons grated fresh ginger

1/2 teaspoon pepper

 

Melt butter in small saucepan over medium heat. Add miso, soy sauce, ginger, and pepper and cook, stirring frequently, until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm until ready to use.

Grilled Meyer Lemon and Asparagus Pizzettes with Ricotta And Prosciutto

Grilled Meyer Lemon and Asparagus Pizzettes with Ricotta And Prosciutto

Grilled Meyer Lemon and Asparagus Pizzettes with Ricotta And Prosciutto

 

2 garlic cloves, smashed

2-3 Tablespoons olive oil

Pinch of crushed red pepper flakes

4 individual pizza crust(s)

1 pound of thin asparagus spears

2 Meyer lemons*, thinly sliced

1 cup good quality prepared pesto

1 cup ricotta cheese

2 pieces of prosciutto, fried crispy and coarsely chopped

Fresh grated Parmesan Cheese

 

Preheat grill to medium-high heat. Place olive oil, smashed garlic and red pepper flakes in a small bowl and let sit for ten minutes or so, for flavors to infuse. Snap the woody ends off of asparagus and place in a bowl with the lemon slices and drizzle with one about one Tablespoon of the garlic oil and toss to coat. Brush pizza crust or flatbreads (on both sides) with the remaining garlic oil and grill crusts, top sides down until hot and grill marks appear. Remove from grill and place un-grilled side down on a work surface. Add the asparagus and lemon slices to the grill and grill until asparagus is tender and lemon slices are softened and both have nice grill marks. While asparagus and lemon are grilling, spread pesto on each flatbread. Place several dollops of ricotta on pesto; top with asparagus spears (cut to desired lengths, if you want) and lemon slices. Return to the grill, (close the lid) and grill bottom sides and let ricotta melt, for about 2-3 minutes. Top with crispy prosciutto pieces and a bit of grated parm and serve immediately. (I also think grilled artichokes would be great on this pizza!) (* Meyer lemons are seasonal, so if you can’t find them, or it’s out of season, use small, soft skinned lemons)

Grilled Tilapia with Pineapple Salsa

Grilled Tilapia with Pineapple Salsa

Grilled Tilapia with Pineapple Salsa

 

2 C. pineapple, cubed

2 green onions, chopped

1/4 C. green pepper, diced

1/4 C. fresh cilantro, minced

2 T. plus 4 tsp. lime juice, divided

1/4 tsp. plus 1/8 tsp. salt, divided

1/8 tsp. cayenne pepper

1 T. canola oil

2 lbs. tilapia fillets

1/8 tsp. pepper

 

In a small bowl, combine pineapple, onions, green pepper, cilantro, 4 tsp. lime juice, 1/8 tsp. salt and cayenne pepper. Mix well and chill until serving time. In a separate small bowl, combine oil and remaining lime juice. Brush over fillets; sprinkle with pepper and remaining salt. Cook fish on a grill pan over medium heat, turning once, for 6 to 8 minutes, until fish flakes easily with a fork. Serve fish topped with pineapple salsa. Serves 6 to 8.

Grilled Pork Pinwheels with Fennel Salsa

Grilled Pork Pinwheels with Fennel Salsa

Grilled Pork Pinwheels with Fennel Salsa

 

1 T. plus 2 tsp. good-quality olive oil

1 bulb fennel, tops removed and base chopped into 1/2-inch pieces

1 large sweet red bell pepper, peeled and cut into 1/2-inch squares

3 cloves garlic, minced

1 medium onion, cut into 1/2-inch pieces

1 cup cooked black beans, drained

2 fresh jalapeno chiles, seeds and veins removed and finely chopped

3/4 tsp. salt or to taste

2 (about 1-lb.) pork tenderloins, trimmed

1 tsp. lemon zest

1 sprig fresh thyme, minced, or 1 tsp. dried thyme

Freshly ground black or white pepper

 

Heat 2 T. of the olive oil in a heavy skillet over medium heat. Add fennel and cook, stirring occasionally, until slightly soft, 3 to 5 minutes. Add bell pepper, garlic and onion and cook about 3 minutes or until they begin to soften. Remove skillet from heat and stir in beans and chiles. Add salt if desired. Using a sharp knife, slice each tenderloin in half lengthwise, cutting almost to the opposite side. Flatten out between 2 sheets of plastic wrap and pound with a mallet or rolling pin until each becomes uniformly thin, about ¼ inch thick. Preheat grill to medium or 350F (175C). Place rack 4 inches above heat. Divide fennel mixture between the tenderloins, spreading it to within 1 inch of edges of each. Roll each and tie with kitchen twine. Brush each rolled tenderloin lightly with remaining oil. Sprinkle each with lemon zest, thyme and black pepper. Place on rack and sear each side, turning after about 10 minutes. Cover grill and cook about 10 minutes or until pork reaches an internal temperature of 160F (70C) or until meat in center is white, firm and juicy, not pink and soft. Let stand at least 5 minutes for juices to settle, then slice and serve. Makes 6 to 8 servings.

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

2 pounds duck legs (about 6), skin removed

1 cup Mesa Grill BBQ Sauce or your favorite store brand

3 cups Enriched Chicken Stock or lowsodium chicken broth

Habanero Sauce (recipe follows)

3 T. coarsely chopped fresh cilantro

Kosher salt and freshly ground black pepper

 

½ cup blue cornmeal

½ cup all-purpose flour

tsp. baking powder Pinch of

1 kosher salt

1 large egg, beaten

¾ cup whole milk

2 T. honey

1 T. unsalted butter, melted

 

Nonstick cooking spray

Smoked Red Pepper Sauce

Fresh cilantro leaves, for garnish (optional)

 

Preheat the oven to 325 degrees F. Generously brush the duck legs with the barbecue sauce and place them in a baking pan. Pour the stock and ½ cup of the habanero sauce around them. Cover the pan, place in the oven, and cook for about 2 hours, or until the meat begins to fall off the bone.  To make the pancakes, combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg, milk, honey, and butter; add the wet ingredients to the dry ingredients and mix until combined. Place a 6-inch nonstick pan over high heat. Spray with cooking spray and reduce the heat to medium. Ladle ¼ cup of the pancake mixture into the pan, swirling to evenly coat the pan with the mixture. Cook the pancake until just set on the first side, about 1 minute. Flip over and cook for an additional 20 to 30 seconds. Remove to a plate and repeat with the remaining mixture, stacking the pancakes and covering them with aluminum foil to keep warm. You should have 8 pancakes.  Remove the duck from the braising liquid and set aside to cool slightly.  Strain the braising liquid and reserve. When the duck is cool enough to handle, shred the duck meat into bite-sized pieces and discard the bones.  Combine the shredded meat with ½ cup of the reserved braising liquid in a sauté pan over medium heat until heated through. Add the chopped cilantro and season with salt and pepper to taste. Mound some of the duck mixture in the center of each pancake. Fold the pancake over the filling to make a semicircle and drizzle with the remaining habanero sauce and the smoked red pepper sauce. Garnish with cilantro leaves.

 

Habanero Sauce

 

10 cups Enriched Chicken Stock or low-sodium chicken broth

1 cup apple juice concentrate, thawed

3 T. dark brown sugar

2 star anise

1 cinnamon stick

½ habanero chile, coarsely chopped

1 T. fennel seeds, toasted

Kosher salt and freshly ground black pepper

 

Combine the stock, apple juice, brown sugar, star anise, cinnamon, habanero, and fennel seeds in a large

saucepan; place over high heat and boil, stirring occasionally, until reduced to 1 cup, about 1 hour. Strain into a bowl and season with salt and pepper to taste. This can be made up to 2 days in advance and refrigerated. Warm over low heat before serving.

Grilled Beef & Blue Cheese Sandwiches

Grilled Beef & Blue Cheese Sandwiches

Grilled Beef & Blue Cheese Sandwiches

 

2 ounces cream cheese, softened

2 ounces crumbled blue cheese

8 slices sourdough bread

3/4 pound thinly sliced deli roast beef

1/2 small red onion, thinly sliced

1/4 cup olive oil

 

In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices. Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.

Foil Barbecued Shrimp

Foil Barbecued Shrimp

Foil Barbecued Shrimp

 

2 pounds shrimp, shelled and deveined

1/2 cup snipped parsley

3/4 tsp. curry powder

6 T. butter

1 clove garlic, minced

1/2 tsp. salt

Dash of pepper

 

In a saucepan melt butter, stir in parsley, curry powder, garlic, salt and pepper. Add shrimp; stir to coat. Divide shrimp mixture equally among 6 (18 x 12−inch) pieces of heavy-duty foil. Fold foil around shrimp, sealing the edges well. Grill shrimp over hot coals about 8 minutes. Turn and grill until done, 7 to 8 minutes more. Serve in foil packages, if desired.

Italian Sausage, Fennel and Potatoes

Italian Sausage, Fennel and Potatoes

Italian Sausage, Fennel and Potatoes

 

½ C. mayonnaise

2 T. Dijon mustard

¼ C. milk

2 tsp. garlic powder

1 T. fennel seed

2 fennel bulbs trimmed and sliced

2 sweet onions sliced

2 pounds petite red potatoes quartered

2 tsp. salt

1 tsp. pepper

5 – 6 Italian sausage

 

Preheat an outdoor grill, or indoor oven to approximately 375-400 degrees. In a medium bowl, stir together the mayonnaise, Dijon mustard, milk, garlic powder, and fennel seed. Add the sliced fennel and onions to a large bowl. Pour the mustard sauce over the fennel and potatoes and stir well to combine. Add the sliced potatoes to the bowl along with the salt and pepper. Stir thoroughly. Spray the baking dish with the cooking spray. Pour the fennel, potato, and onion mixture into the dish and top with the Italian sausage. Cover the dish with aluminum foil and pierce a few holes in the cover for steam to release. Place the covered dish on the grill grates or in the oven. Cook for approximately 60 minutes, or until the potatoes are fork tender and the sausage is cooked through.

Rib-Eye with Molasses-Mustard Glaze

Rib-Eye with Molasses-Mustard Glaze

Rib-Eye with Molasses-Mustard Glaze

 

2 bone-in rib-eye steaks

½ cup molasses

2 T. Dijon mustard

2 T. horseradish

1 tsp. chile powder

kosher salt and freshly ground pepper

canola oil

Remove the steaks from the fridge 30 minutes before grilling. Whisk molasses, mustard, horseradish, chile powder together in a small bowl and season with s&p. Let the glaze sit for at least 30 minutes before using, allowing the flavors to meld together. Heat the grill to high. Brush both sides of the steaks with canola oil & season liberally with s&p. Place the steaks on the grill and cook until golden brown and slightly charred, 4-5 min. Turn the steaks over, brush tops with glaze, reduce heat to medium and continue to grill until bottoms are golden brown and slight charred. Center should be medium-rare, 6-7 min. Remove the steaks and brush with more glaze. Let rest for 5 min. before slicing.

Fennel  Beef Kabobs

Fennel  Beef Kabobs

Fennel  Beef Kabobs

4 wooden skewers, 10 to 12 inches long
2 tsp. olive oil
1 tsp. fennel seeds, crushed
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
Pinch crushed red pepper (optional)
1 boneless beef top sirloin steak, 1 inch thick
(1 pound), cut into 1-1/4 -inch pieces

In medium bowl, combine oil, anise seeds, salt, black pepper, and crushed red pepper, if using. Add beef, tossing until well coated. Cover and let beef stand 20 minutes at room temperature to marinate. Meanwhile, prepare grill. Soak wooden skewers in water 15 minutes. Loosely thread meat into skewers. Grill over medium heat 8 to 10 minutes for medium-rare or until desired doneness, turning occasionally.

4 Servings

Calories: 186

Sesame Flank Steaks with Grilled Green Onion

Sesame Flank Steaks with Grilled Green Onion

Sesame Flank Steaks with Grilled Green Onion

 

2 1½-pound flank steaks, about ½ inch thick, trimmed of excess fat

½ cup soy sauce

8 T. sesame oil, divided

6 T. rice wine vinegar

Vegetable oil for oiling grill rack

2 bunches green onions

Sea salt or kosher salt

 

3 T. sesame seeds, toasted Place steaks in a shallow nonreactive dish, which will hold them comfortably in a single layer. In a small bowl, whisk together soy sauce, 6 T. of the sesame oil, and vinegar. Pour marinade over the meat and marinate 6 hours or overnight, turning several times. When ready to cook meat, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare a grill for a hot fire (high temperature). Cut off root ends of green onions, then trim stems, leaving 4 inches of the green. Place the onions in a shallow dish or pan and brush all over with remaining 2 T. of sesame oil. Set aside. When grill is hot, remove steaks from marinade. Pat dry lightly with paper towels, then grill 6 to 7 minutes per side for medium-rare. (Internal temperature should be 145 degrees F.) Remove to a platter and cover loosely with aluminum foil to keep warm. Grill green onions, turning occasionally, until slightly charred, 3 to 5 minutes. Remove to a side dish. To serve, slice the meat diagonally, across the grain, into ¼-inch-thick slices. Arrange slices on a serving platter. Garnish platter with grilled onions. Season meat and onions with salt, then sprinkle with sesame seeds.

Grilled Steak and Radishes with Mustard Butter

Grilled Steak and Radishes with Mustard Butter

Grilled Steak and Radishes with Mustard Butter

 

2 T. olive oil, plus more for the grill

4 T. (½ stick) unsalted butter, at room temperature

2 tsp. Dijon mustard

Kosher salt

1 T. finely chopped fresh flat-leaf parsley (optional)

1½ to 2 pounds hanger steak (about 1 inch thick) or skirt steak (about ½ inch thick)

Freshly ground black pepper

8 to 12 radishes, preferably with green tops attached, halved lengthwise

 

Prepare a grill or grill pan for high heat. Lightly oil the grill grate with olive oil. In a small bowl, stir together the butter, mustard, ½ tsp. kosher salt, and the parsley, if using. Set aside. Season the steak generously with salt and pepper, using 1 tsp. salt and ¾ tsp. pepper for each pound of meat. Grill, turning once, until nicely charred all over, about 5 minutes per side for medium-rare hanger steak, or 3 to 4 minutes per side for medium-rare skirt steak. (If you’re using an instant-read thermometer to check doneness, aim for 130°F.) Transfer the steak to a cutting board and let it rest for 10 minutes. Meanwhile, drizzle the radish bulbs and greens with 2 T. olive oil and season with ½ tsp. salt and ¼ tsp. pepper. Reduce the grill heat to medium-high. Grill the radishes until the bulbs are crisp-tender and the greens are a little charred, 2 to 4 minutes per side, depending on the size of your radishes. Slice the steak against the grain. Arrange on a serving platter with the radishes. Serve the steak and radishes warm, with the mustard butter spooned over the top.

Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil

Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil

Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil

1 (1 1/4 to 1 1/2 pounds) flank steak trimmed of fat

2 T. extra-virgin olive oil

1 tsp. minced garlic

Kosher or sea salt

Freshly ground pepper

6 oz. baby arugula leaves

1/4 C. lemon-infused extra-virgin olive oil (see Cook’s Note)

Fleur de sel or other finishing salt for sprinkling

 

Prepare a hot fire in a charcoal grill or preheat a gas grill on high. Remove the flank steak from the refrigerator 20 to 30 minutes before grilling and place it on a large, rimmed baking sheet. In a small bowl, combine the olive oil and garlic. Rub the steak on both sides with the mixture and season with salt and pepper. Oil the grill grate. Place the flank steak directly over the hot fire. Cover the grill and sear the steak on one side, 4 minutes for rare or 6 minutes for medium-rare. Turn, re-cover, and cook for 4 minutes more, or until an instant-read thermometer registers 120ºF for rare or 130º to 135°F for medium-rare. Transfer the steak to a carving board and let rest for 5 minutes. Cut the meat across the grain into 1/4-inch-thick slices. Scatter an equal amount of arugula on each dinner plate. Arrange overlapping slices of steak over the greens and spoon any accumulated juices over the top. Drizzle 1 T. of the lemon olive oil over each portion of steak and sprinkle with fleur de sel. Serve immediately. Notes: Citrus-infused extra-virgin olive oils add big flavor to simply prepared foods, such as grilled steak, chicken, and vegetables, making the oils a staple in my grilling pantry.

Beef Fajita Salad with Mango-Serrano Vinaigrette

Beef Fajita Salad with Mango-Serrano Vinaigrette

Beef Fajita Salad with Mango-Serrano Vinaigrette

1 beef Top Sirloin Steak boneless, cut 1 inch thick (about 1 pound)

3 medium mangos, peeled, cut in half

Olive oil

2 medium poblano peppers

1/2 tsp. ground black pepper

1 large red onion (about 11 ounces), cut into 1/2-inch thick slices

1 C. radishes, thinly sliced (about 1 bunch)

2 T. chopped fresh cilantro

Vinaigrette:

3 T. fresh lime juice

3 T. water

1 to 2 serrano peppers

3 T. olive oil

 

Brush mangos lightly with oil. Place mangos and poblano peppers in center of grid over medium, ash-covered coals. Grill peppers, covered, 9 to 10 minutes (gas grill times remain the same) or until skins are completely blackened, turning occasionally. Grill mangos 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Place peppers in food-safe plastic bag; close bag. Let stand 15 minutes. Set mangos aside. Cook’s Tip: To peel and halve mangoes, remove thin slice from one end so mango stands upright. Working from top to bottom, remove peel with sharp paring knife in thin strips. Cut down lengthwise along each side of flat pit to cut in half. Press black pepper evenly onto beef steak. Brush onion slices lightly with oil. Place steak in center of grid over medium, ash-covered coals; arrange onion slices around steak. Grill steak and onion, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) or until steak is medium rare (145°F) to medium (160°F) doneness and onion is tender, turning occasionally. Keep warm. Meanwhile, prepare Vinaigrette. Cut grilled mangos into 3/4-inch pieces. Combine 1/2 C. mango, lime juice, water and serrano peppers in food processor container. Cover; process until smooth. With motor running, slowly add oil through opening in cover, processing until well blended. Season with salt, as desired. Set aside. Cook’s Tip: For less heat, remove seeds from Serrano peppers. Remove and discard skins, stems and seeds from poblano peppers; cut into 3/4-inch pieces. Carve steak into slices. Cut onion slices in half. Place beef, remaining mango pieces, onion, peppers and radishes on serving platter. Season with salt, as desired. Drizzle salad with vinaigrette; toss lightly to coat. Sprinkle with cilantro.

Sirloin Steak and Spinach Salad

Sirloin Steak and Spinach Salad

Sirloin Steak and Spinach Salad

 

11/2 pounds sirloin steak

1 T. olive oil

1 tsp. balsamic vinegar

1 tsp. Worcestershire sauce

1/2 C. pecan pieces

1/2 C. buttermilk

1/4 C. mayonnaise

2 tsp. apple cider vinegar

Dash of salt & pepper

4 C. fresh spinach

1 pear, thinly sliced

1 C. grape or cherry tomatoes, halved

 

Dredge the sirloin steak in a mixture of the olive oil, balsamic vinegar, and Worcestershire sauce. Let stand for 30 minutes, or up to 8 hours in the fridge. Bring back to room temperature while heating up your grill to 450°. Grill the sirloin steak, about 8-10 minutes each side for medium doneness. If you want to pan fry your steak, heat up a cast iron pan on high heat, and cook the steak 8-10 minutes per side or until desired doneness. Remove steak from heat and let rest for 10-15 minutes. While steak is cooking, preheat oven to 350°. Place the pecan pieces onto a baking sheet and lightly toast in oven for 5-8 minutes, being careful not to burn. In a bowl, whisk together buttermilk, mayonnaise, apple cider vinegar, and a dash of salt and pepper into your dressing. In a large salad bowl, toss spinach, pear slices, cherry tomatoes, and pecan pieces. Cut sirloin steak into 1/4-inch slices and toss into salad. Dress with the buttermilk dressing.

Orange Ginger Pork Chops

Orange Ginger Pork Chops

Orange Ginger Pork Chops

1 tsp. orange zest

Juice of 1/2 of the orange

1 T. olive oil

2 T. gluten-free soy sauce

1 tsp. minced garlic

1 T. fresh ginger, cut into chunks 1/2 tsp. garlic chili paste Salt & pepper

4 bone-in pork chops

 

Place orange zest, juice of half the orange, olive oil, soy sauce, minced garlic, ginger chunks, and chili paste into Vitamix®, blender, or food processor. Pulse for 10-15 seconds until marinade is smooth. Salt and pepper the pork chops, place in a plastic baggie and pour in marinade. Seal and refrigerate chops, letting them marinate for 30 minutes to 8 hours. Heat up a grill to 500°, or bring a cast iron skillet to medium high heat. Cook pork chops 6-8 minutes per side, or until cooked through.

Grilled Maitake Mushrooms

Grilled Maitake Mushrooms

Grilled Maitake Mushrooms

Start this recipe the night before serving so that the mushrooms can marinate overnight. Widely known as “hens of the woods” because of their richness and dense texture, maitakes can look intimidating, like a strange piece of brown coral. But they’re delicious, meaty, and easy to work with. If you’ve never tried maitakes, I encourage you to experiment with them. Portobellos, shiitakes, or any mushroom big enough to grill may also be used.

 

1 C. olive oil

1/2 C. soy sauce

2 scallions, green and white parts separated, and green parts thinly sliced

2 cloves garlic, peeled and crushed

2 T. honey

5 T. white wine

Salt and freshly ground black pepper

1 1/2 lb. maitake mushrooms

1/2 bunch watercress, roots trimmed

 

Put the olive oil, soy sauce, scallion whites, garlic, honey, and 2 T. of the wine in a blender and blend until smooth. Season with salt. Cut the maitake into slices 1 inch thick. It’s important that each slice be attached to the large stem at the bottom; otherwise the slice will fall apart and be hard to handle on the grill. To avoid this problem, simply pick up the mushroom and look at where the stem is. Turn the mushroom on its side while gently slicing, making sure the connection between the frilly part of the mushroom and the stem stays intact. Place the slices in a shallow rimmed dish and coat them with the marinade. Cover and refrigerate overnight. Heat a grill until it’s very hot and arrange the maitakes on the grill, reserving the marinade. Press the slices with a metal spatula to form grill marks and brush them with some of the reserved marinade. Grill for 3 minutes, then turn and press down with the spatula again. Brush with some of the remaining marinade and grill for 2 minutes more. Set the maitakes aside. Heat a sauté pan over high heat and add the reserved marinade and the remaining 3 T. white wine. Bring to a boil and reduce for a few minutes, until the sauce coats the back of a spoon. To serve, arrange a bed of watercress on four individual plates. Slice the maitakes into a few pieces and divide among the plates, arranging them on top of the watercress. Season with salt and pepper. Spoon the sauce over the mushrooms and garnish with the scallion greens.

Bacon-Grilled Onion Rings

Bacon-Grilled Onion Rings

Bacon-Grilled Onion Rings

Note: You need firm outer onion rings, so choose large sweet onions, which will provide this. You will also need wooden toothpicks.

 

2 large sweet onions such as Vidalias, Walla Wallas, or Texas Sweets

1/2 c. of your favorite hot sauce, such as Sriracha or Frank’s RedHot

1 1/2 lb. thin-sliced bacon

Vegetable oil for oiling the grill grate

 

Set up your grill for indirect grilling and heat to medium-high. Trim the ends off the onions and peel off the thin papery skins. Slice each onion crosswise into 1/2-inch thick slices. Carefully pop the centers out of each slice, keeping the 2 outermost layers together. (Two layers make a sturdier foundation for the bacon.) Set aside the largest onion rings. You should have 8. Save the remaining onion pieces for another use. Pour the hot sauce into a mixing bowl or shallow dish. Brush each onion ring with the sauce. mSpiral each onion ring with bacon, slightly overlapping each strip, until the ring is covered. (You’ll need 2 to 3 strips of bacon for each onion ring.) Use toothpicks to secure the ends of the bacon. Brush or scrape the grill grate clean and oil it well. Arrange the onion rings on the grill grate, away from the fire (using indirect heat), and close the lid. Cook until the bacon is golden brown and sizzling, 20 to 30 minutes. Drain the onion rings on a wire rack spread with paper towels. Variation: Use barbecue sauce instead of hot sauce, if you prefer. Or brush the onion rings with melted butter and season them with your favorite barbecue rub. Or brush them with warm maple syrup and dredge the onion rings in brown sugar before wrapping them with bacon.

 

Yield: 4 servings

Calories: 260

Fat: 6g

Fiber: 1g