Be The King Or Queen Of The BBQ Grill This Summer With These Great Recipes!
Grilled Stuffed Flank Steak
(MAKES 4 SERVINGS)
Ingredients:
2 lbs Flank Steak, Butterflied
2 Garlic Cloves, sliced
3 Crimini Mushrooms, sliced
1 cup Fresh Baby Spinach
1 cup Provolone Cheese, shredded
1 small Red Bell Pepper, diced
1 small Sweet Onion, diced
1 small Tomato, sliced
2 tbsp Italian Dressing
Coarse Ground Black Pepper
Sea Salt
Olive Oil (I used Emile Noël Organic Olive Oil)
3 5 Slices of Bacon
1/4 cup brown sugar
Butchers Twine
Instructions:
Wash, dry and butterfly Flank Steak. (Your local butcher can butterfly the Flank Steak before you buy it.)
Saute onions, garlic, red bell peppers, Crimini mushrooms. Salt and Pepper them to taste.
Apply Italian dressing to inside of Flank Steak.
Layer the stuffing ingredients: Provolone cheese, salt, pepper, sautéed vegetables, tomatoes and spinach.
Roll Flank Steak up to make a log.
Apply olive oil to surface.
Salt and Pepper
Wrap bacon tightly around rolls and hold ends in place with toothpicks.
Coat with brown sugar.
Tie with Butchers twine.
Grill at 350 F for approximately 1hr or until internal temp reaches 140 F.
Tilapia in Tin Foil on the BBQ Grill
(MAKES 4 SERVINGS)
Ingredients:
4 pieces of tilapia
1/2 of a small onion sliced
1 cup of matchstick carrots
1 cup sliced mushrooms
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
2 cloves of garlic, chopped
2 green onions, sliced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh chives, chopped
Juice of one lemon
Juice of one lime
2 tablespoons olive oil
1/4 cup store bought teriyaki marinade
2 tablespoons butter
1/4 seasoned panko breadcrumbs
1 tablespoon fresh ginger, chopped
Salt and fresh ground black pepper
Directions:
Preheat grill to about 350°F
Cut 4 18Ã18 pieces of heavy-duty tin foil.
Divide the onions, pepper, mushrooms, and carrots evenly and place them in a small pile in the center of the foil pieces. Sprinkle with salt and pepper.
Lay one piece of fish over each veggie pile. Sprinkle with salt and pepper then divide the remainder of the ingredients over the top of the fish.
Pour 1/4 of the teriyaki marinade over each foil packet then drizzle a little olive oil over each.
Seal each package by bringing the two opposite edges of the foil together and crimping it, but don't press it flat. Leave some room in the top of the foil package so it can steam. Fold the other edge in and up slightly toward the center, so the liquid doesn't leak out and the package is sealed but not flat.
Place foil packages on BBQ for about 12 minutes depending on the size of the fillets. You can open one slightly to see if it is cooked. Make sure you don't over cook the fish you can always put it back on the grill if it is under-cooked.
Spicy Coconut and Lime Grilled Shrimp
(MAKES 6 SERVING)
Ingredients:
2 jalapeno peppers, seeded
1 lime, zested and juiced
2 garlic cloves
1/3 cup chopped fresh cilantro
1/3 cup shredded coconut
1/4 cup olive oil
1/4 cup soy sauce
1 pound uncooked medium shrimp, peeled and deveined
skewers
Directions:
1. Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
4. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.
Grilled Harvest Vegetables With Rosemary-Red Wine Sauce
(MAKES 12 TO 14 SERVINGS)
INGREDIENTS:
Oil for coating grill screen
2 large onions, cut into ½-inch-thick slices
2 sweet potatoes or yams, peeled and each cut into 8 chunks
14 small, unpeeled round potatoes (red or gold), washed and dried
2 large leeks, trimmed of dark green leaves, halved lengthwise, and washed
4 parsnips, peeled and cut in half lengthwise
1 celery root (about 1 pound), ends trimmed, deeply peeled, and cut into ½-inch-thick slices
1 large butternut squash, stem end removed, quartered lengthwise, seeds and pulp scooped out
¼ cup olive oil
½ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
3 cups fruity red wine, such as Merlot, Shiraz, or Grenache
2 tablespoons fresh rosemary leaves
1 tablespoon honey
½ cup (1 stick) unsalted butter.
DIRECTIONS:
1. Heat the grill as directed. Put the grill screen on the grill, and coat it with oil.
2. Toss the onions, sweet potatoes, round potatoes, leeks, parsnips, celery root, and butternut squash with the olive oil in a very large mixing bowl or roasting pan until evenly coated. Put the vegetables on the grill screen and grill until browned and tender on all sides, turning as needed. This will take about 10 minutes for onions and leeks; 15 minutes for sweet potatoes, round potatoes, parsnips, and celery root; and 20 minutes for butternut squash. Transfer the vegetables to a large bowl as they are done. If your grill has a temperature gauge, it should stay at around 375°F.
3. Cut the vegetables into large chunks, and toss with the salt and pepper.
4. Meanwhile, bring the wine and rosemary to a boil in a large skillet over medium-high heat. Boil until the wine reduces to one-third of its volume, about 1 cup. Reduce the heat to low and stir in the honey and butter until the butter melts. The sauce will be lightly thickened; if it is too watery, reduce more. Season to taste with the ½ teaspoon salt and the ¼ teaspoon pepper.
5. To serve, mound the vegetables on a serving platter and pour the sauce over the top.
Barbecue Chicken with Chili-Lime Corn on the Cob
(MAKES 4 SERVINGS)
Ingredients:
2 bone-in, skin-on chicken breasts
2 bone-in, skin-on chicken legs and thighs (connected)
kosher salt
Freshly ground black pepper
2 c. barbecue sauce (store-bought or homemade)
1/2 c. Country Crock Original
1 tsp. grated lime zest
1 tbsp. lime juice
1 tsp. chile powder
1/2 tsp. cumin
4 ears corn, husks removed
Lime wedges, for serving
Directions:
1. Preheat grill over high heat. Season chicken with salt and pepper and grill on a lightly oiled grate for 15 minutes, turning once, until nicely charred. Baste chicken with 1 cup barbecue sauce and reduce heat to medium. Cover and grill 15 minutes more, then baste with remaining 1 cup barbecue sauce. Cover and grill 15 minutes more, or until the internal temperature reaches 165 degrees F.
2. Meanwhile, in a small bowl, stir together Country Crock Original, lime zest and juice, chile powder, and cumin. Season generously with salt and pepper.
3. About 15 minutes before chicken is done, rub corn with half the chili-lime spread and season with salt and pepper. Cover and grill, turning occasionally, until tender and slightly charred, 15 minutes.
4. Dollop corn with more chili-lime spread and serve with barbecue chicken and lime.
Sweet-Tea Ribs with Lemony Potato Salad
(MAKES 4 to 6 SERVINGS)
Ingredients:
6 bags black tea (any kind)
1/4 cup plus 2 tablespoons packed light brown sugar
Kosher salt and freshly ground pepper
1 orange
2 racks baby back ribs (about 2 pounds)
2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
1/2 cup mayonnaise
1 tablespoon chopped fresh parsley
1 lemon
Directions:
Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 teaspoons salt and 1/4 teaspoon pepper. Grate in the orange zest. Pat the ribs dry and trim the membrane from the underside. Rub the tea mixture over the ribs; place in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes.
Preheat the oven to 275 degrees F. Steep the remaining 3 tea bags in 2 cups boiling water, about 5 minutes. Discard the bags and stir in the remaining 2 tablespoons brown sugar and the juice of half the orange. Pour the mixture around the ribs in the pan. Cover with foil and roast until tender, about 1 hour 30 minutes.
Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 5 minutes. Drain and cool slightly. Mix the mayonnaise and parsley in a large bowl. Grate in the zest of half the lemon; add the juice of the lemon half. Fold in the potatoes and add 11/2 teaspoons salt, and pepper to taste; refrigerate until ready to serve.
Remove the ribs from the oven and increase the temperature to 450. Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat. Baste the ribs with some of the liquid, then return to the oven and cook, uncovered, basting a few times, until the ribs are dark and glazed, 20 to 30 minutes.
When the remaining liquid in the saucepan is syrupy, add lemon juice to taste. Brush the ribs with the glaze. Cut the racks into pieces and serve with the potato salad.
Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce
(MAKES 8 SERVINGS)
Ingredients:
2 1/2 tablespoons curry powder
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 teaspoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
8 (6-ounce) lamb shoulder chops, trimmed
1/2 cup **Apricot-Lime Sauce**
Preparation:
Prepare grill.
Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.
Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.
**Apricot-Lime Sauce**
Ingredients:
2/3 cup apricot preserves
1/2 cup fresh lime juice (about 2 limes)
1/3 cup golden raisins
1/3 cup chopped fresh mint
1/4 cup balsamic vinegar
1/4 cup ketchup
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Preparation:
Melt the preserves in a saucepan over medium-low heat. Stir in the remaining ingredients. Remove from heat.
Grilled Paella
(MAKES 8 SERVINGS)
Ingredients:
8 chicken thighs, at room temperature
1/4 cup olive oil, plus 3 tablespoons
Kosher salt and fresh ground pepper
1 pound large shrimp, peeled and deveined
4 cups water
1 large pinch saffron threads
1 pound mussels, scrubbed and picked over
1 tablespoon smoked paprika
1 large onion, diced
8 cloves garlic, minced
1 pound *Spanish Chorizo (or Linguica if you can't find chorizo), see chefs note below
2 cups long grain white rice
1 bunch asparagus, cut into 3" pieces
15 oz can crushed tomatoes
2 teaspoons hot paprika
salt to taste
1/2 cup chopped flat-leaf parsley
Additional Tools
Paella Pan
Instructions:
Heat the BBQ (if using charcoal, allow to preheat for at least 30 minutes).
Brush chicken thighs with olive oil and sprinkle kosher salt and pepper on both sides. Place skin side down on the grill and cook until golden brown, about 15 minutes. Remove to a plate and cover with foil to keep warm. Set aside.
In a medium bowl, add the shrimp and smoked paprika and toss to coat. Place shrimp on the grill and cook just until no longer pink, about 1 minute per side. Remove to a bowl and cover to keep warm. Set aside.
In a medium saucepan, with a heat resistant handle, add the 4 cups water and saffron, place over the flame of the grill until it begins to simmer. Add the mussels and cover. Cook until mussels open, about 5 minutes. Removed them from the water and place in a bowl, cover and set aside. Reserve the cooking water.
Heat 3 tablespoons olive oil in a large paella pan over direct heat. Add the onion and cook until translucent and soft, about 10 minutes. Add the garlic and cook 30 seconds. Add the chorizo and cook, stirring occasionally, 5-8 minutes. Add the rice and asparagus and cook, cook stirring constantly, for 2-3 minutes. Add the crushed tomato, the saffron water, hot paprika and 1 teaspoon kosher salt and stir to combine. Discontinue stirring from this point forward. Allow the rice to cook for 20-25 minutes, rotating the pan on the flame if you have hot spots on your grill. Taste the rice, once al dente, arrange the chicken thighs, shrimp, and mussels in the rice. Allow to cook 5-10 minutes longer. Remove from the grill and sprinkle with chopped parsley and serve.
*Chefs Note: Spanish Chorizo is different than Mexican Chorizo. Spanish chorizo is a semi-hard consistency similar to Portuguese linguica which makes it a suitable substitution if you are unable to find Spanish Chorizo. Mexican Chorizo, often sold in plastic casing, is a wet, almost fluid style of chorizo and would not be appropriate for this dish.
Elote, or Mexican Grilled Corn
(MAKES 4 SERVINGS)
Ingredients:
4 ears sweet corn
1/4 cup mayonnaise
1/2 teaspoon lime juice
1/8 teaspoon cayenne pepper of chile powder
salt, to taste
2/3 cup crumbled cotija anejo cheese
lime wedges
extra cayenne pepper of chile powder, for sprinkling
fresh finely chopped cilantro for optional garnish
Directions:
Soak corn (in husks) in cold water for 25-30 minutes.
Prepare a medium-hot grill. Peel back the corn husks leaving them attached at the end. Remove the silk. Pull the husks back up and tie with a spare piece of husk or a small piece of cooking twine. Place the ears on the grill. Cook 20-25 minutes, turning several times to ensure even roasting. The kernels should be soft when fully cooked.
If you'd like the kernels more charred, then simply follow the above instructions, but cook in husks for 15 minutes only. Then cool ears slightly, pull back the husks (to use as handles) and place the ears directly on the grill (with husks overhanging the side) for 5-7 minutes, or until they reach desired level of charring.
Place crumbled cheese on a plate large enough to fit an ear of corn. In a small bowl mix the mayonnaise, lime juice, cayenne pepper or chile powder, and salt. When the corn is cooked, brush each ear with some mayo sauce then roll in the cheese. Serve with lime wedges, additional cayenne pepper or chile powder, and fresh finely chopped cilantro.
** Cotija anejo, a mild-flavored Mexican cheese with a crumbly texture, can be found in Mexican markets or in the refrigerator section of most major supermarkets. Queso fresco, another mild Mexican cheese, is a good substitute and also can be found in most major supermarkets.
Balsamic Grilled Vegetables
(MAKES 6 SERVING)
Ingredients:
Balsamic Marinade
1/3 cup balsamic vinegar
1/3 cup olive oil
1 small garlic clove, minced
1 tsp Dijon mustard
1 tsp kosher salt
1/4 tsp freshly ground black pepper
Vegetables
2 large red bell peppers, quartered lengthwise and seeded
2 large yellow peppers, quartered lengthwise and seeded
2 large zucchini, cut into 1/3-inch diagonal slices, total of 12
6 medium portobello mushrooms (approx. 3-inch diameter), peeled, gills gently scooped out with small spoon
6 rosemary sprigs (4" in length), leaves removed from the bottom half
Directions:
1) For the marinade, in a large bowl, whisk balsamic vinegar, olive oil, garlic, Dijon mustard, salt and pepper. Add red peppers, yellow peppers and zucchini slices, tossing well to coat. Marinate at room temperature for 15 minutes. Add mushrooms, tossing gently and marinate another 15 minutes.
2) Lightly coat grill with non-stick cooking spray and heat to medium-high heat. Remove vegetables from marinade and keep marinade to brush on vegetables while grilling.
3) Working in batches, grill the vegetables until tender and lightly charred, about 8-10 minutes for the peppers and 7 minutes for the mushrooms and zucchini. Brush with marinade once or twice during cooking.
4) Remove from grill. When you are almost ready to serve the stacks, place the mushrooms upside down on a flat surface. Next, layer with a slice of red pepper, zucchini, yellow pepper and another slice of zucchini. Poke the rosemary sprig through the middle of each stack with the leaves at the top.
