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Let's see, you were not an OFFL member last year and you
want to know what your gas/charcoal grill missed? No fear, because
Mistress Bianca is here (thanks to the internet!) Here is a list of
her grilling recipes that will help you kick off your Sunday Football
Party as each week goes by...
For
the crust:
one-half cup brown sugar
3 tablespoons flour
one-half cup chopped nuts (pecans preferred)
2 tablespoons butter, melted
For
the sweet potato mixture:
3 cups mashed sweet potatoes (about 6 medium sweet
potatoes, baked until fork tender, then peeled and mashed)
1 cup sugar
one-half teaspoon salt
1 teaspoon vanilla
2 eggs, well-beaten
one-half cup (1 stick) butter, cut into small pieces
Combine ingredients of
crust mixture in mixing bowl, and reserve.
Combine mashed sweet
potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl. Combine
thoroughly. Pour mixture into buttered baking dish.
Sprinkle the sweet
potato mixture evenly with the crust mixture. Bake for 30 minutes at 350
degrees. Allow to set at least 30 minutes before serving.
Serves eight
CUCUMBER NOODELS
This dish is sweet, zesty, tart and spicy all at once. It would be
great at summer family reunions or picnics as a side salad, and would
also be very comfortable being part of an oriental dinner... has both a
down home Southern and Korean vibe all at once... South Korean?
Ingredients
2 Cucumbers, halved and seeded (peeled if you wish)
1 carrot, peeled and cut thin into matchsticks, 2" long
1/4 cup rice wine vinegar |
1/4 cup chopped green onions
1 tsp minced gingerroot
1 tsp seasame oil
1 tsp brown sugar
1 tsp Sirachi hot garlic chili sauce
1/2 tsp salt
1) Bring qt of water to boil on stove, blanche carrots for 1-2 minutes
and drain
2) with a mandoline or shredder cut cucumbers into ribbons that look like
noodles
3) In a small bowl combine vinegar, onions, ginger root, seasame oil,
sugar, salt and garlic chili sauce... mix well.
4) Mix Cucumbers, carrots and sauce in a bowl. Refridgerate until
chilled, but not too long as the cukes may be soggy.
Notes: Red Pepper cut thin and blanched would be good in
this. Serve over clear rice noodles with a ground peanuts, or over jasmine
rice, heck serve over shredded lettuce!.
APPLE, CELERY, AND SMOKED HAM
STUFFING
Ingredients
- 5 cups 1/2-inch cubes crustless firm white bread
(about 7 ounces)
- 5 tablespoons butter
- 4 cups chopped onions
- 2 cups chopped celery
- 4 cups small cubes peeled Granny Smith apples
- 2 1/3 cups small cubes Black Forest ham
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh marjoram
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups low-salt chicken broth
- 2 large eggs
Preheat oven to 350°F. Bake bread cubes on large
rimmed baking sheet until dry and beginning to brown, about 12 minutes.
Place bread in large bowl and cool.
Melt 4 tablespoons butter in heavy large skillet
over high heat. Add onions and celery; sauté until tender and beginning to
brown, about 10 minutes. Add apples; sauté until tender and beginning to
brown, about 10 minutes. Add mixture to bread. Melt 1 tablespoon butter in
same skillet. Add ham; sauté 5 minutes. Add ham to bread; mix in herbs and
nutmeg. Add broth to same skillet and bring to boil, scraping up any browned
bits. Pour broth into small bowl; cool. (Stuffing and broth can be prepared
1 day ahead. Cover separately; chill.)
Preheat oven to 350°F. Butter 13x9x2-inch glass
baking dish. Beat eggs into broth; mix into stuffing. Transfer stuffing to
prepared dish. Bake uncovered until cooked through and browned on top, about
35 minutes.
Shrimp Tacos,
Black Bean Couscous Salad, and Lime Pudding
Mistress Bianca is back! While the fall brings cool
mild weather. she has the perfect recipe for the occasion.
This menu offers shrimp tacos, black bean couscous salad and lime
pudding.
Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 4-6
Shrimp Tacos
Marinade Ingredients:
2 tbsp of
Olive
Oil
2 tsp cumin
2 tbsp brown sugar
Juice and zest of 2 limes
4 tablespoons of cilantro,
chopped
**You can add chili powder or
hot sauce for spicier shrimp
Other Ingredients:
2 pounds of shrimp, peeled and
deveined- fresh or frozen
3 tsp olive oil
Tortillas (corn, white, or
whole wheat)
Extra Toppings: Salsa Verde, Red
Onion,
Sour Cream, Cilantro, Lime Wedges
Preparation:
1. Whisk together marinade
ingredients; olive oil, cumin, brown sugar, lime juice/zest, cilantro, and
chili powder (if you are using it)
2. Place peeled and deveined
shrimp in a bowl and pour marinade over shrimp. Place in refrigerator for
at least 20 minutes
3. Heat olive oil in a large
nonstick skillet over medium high heat; add shrimp, pouring in two
tablespoons of the marinade as well
4. Saute shrimp for 3 minutes,
turning as they cook. Shrimp will turn firmer and light pink in color
5. Place tortillas in the
microwave, with a damp paper towel over them, for 30 seconds
5. Serve shrimp over warmed
tortillas and garnish with desired toppings
Black Bean Couscous Salad
Ingredients:
1 ½ cups of couscous
2 ¾ cup water
¼ tsp salt
1 can of black beans, drained
and rinsed
½ of a small red onion,
chopped
2 tbsp cilantro
1 cup salsa
Preparation:
1. In a saucepan, bring water
and salt to a boil
2. Add couscous and stir, then
turn off the heat and cover
3. Allow couscous to sit for 5
minutes, this allows it to absorb the water
4. While couscous sits, prepare
the rest of the salad ingredients
5. Combine black beans, red
onion, cilantro, and salsa in a bowl
6. Pour black bean mixture over
the top of prepared couscous- serve warm, or place in the refrigerator for
a cold salad
Quick and Easy Lime Pudding
Ingredients:
8 oz of softened cream cheese
1 (14 oz) can of sweetened,
condensed milk
Juice of 4 limes
Zest of 1 lime
Cool Whip
Graham Cracker Crumbs- for
sprinkling over top of the pudding
Preparation:
1. Mix together softened cream
cheese, condensed milk, and lime juice/zest
2. Spoon into ramekins, small
bowls, or glasses. Place in refrigerator for at least 20 minutes to firm
up
3. Place a dollop of
cool
whip over the pudding, sprinkle graham cracker crumbs over the top,
and garnish with lime wedges.
Moe Cason & Ponderosa BBQ's Cornbread
INGREDIENTS
| 1 |
cup
yellow cornmeal |
| 1/4 |
cup
flour |
| 1/4 |
cup
sugar |
| 1 |
Teaspoon
baking powder |
| 1 |
Teaspoon
baking soda |
| 1/2 |
Teaspoon
salt (optional) |
| 3/4 |
cup
milk |
| 1/4 |
cup
vegetable oil |
| 2 |
eggs,
beaten |
| 1 |
4
ounce can green chile |
| 1 |
cup
cheddar cheese, shredded |
PREPARATION:
- Mix wet and dry ingredients in two
separate bowls.
- Stir dry ingredients
into liquid mix until moistened. Don't over mix!
- Pour batter in skillet
and bake for 30-35 minutes at 375 degrees.
 SLIPPER
BURGERS (Chapli Keba)
Serves: 4
PAKISTAN
Advance Preparation: 1 hour for chilling the patties
His name was Mohammed Bashir and he wore a powder blue shilwar
(pantaloon) and kamiz (tunic). I met him not in his home town of
Faisalabad, Pakistan, but in a taxi in Philadelphia. As is my wont with
cabbies wherever I travel, I asked him about the barbecue of his
homeland. He told me about a dish with the curious name of chapli kebab,
literally "slipper" or "sandal" patties. (The word
kebab is used here in the original sense of "meat," not
"food on a skewer.")
To make chapli kebab, ground meat is shaped in a large, flat patty that
looks like the sole of a slipper or sandal. Chapli kebab is a specialty
of the town of Peshawar on the India-Pakistan border-Muslim country, so
you can use either beef or lamb for the patties. Pakistani restaurants
in the U.S. tend to serve the chapli kebab pan-fried. But I like the
patties grilled-the way I imagine they’re made in Peshawar-with naan (Tandoori-Baked
Flat Breads) alongside.
1 lb ground lamb or beef
1/2 onion, medium sized, minced
2 cloves garlic, minced
1 to 2 serrano chile, or other hot chiles, minced (for milder patties,
seed the chiles)
1/4 cup cilantro, fresh, finely chopped
1 tbs ginger, fresh, grated
2 tsp coriander, ground or crushed seed
1 tsp salt, or more to taste
1/2 tsp black pepper, freshly ground, or more to taste
1/2 tsp cayenne pepper
1/2 tsp cumin, ground
1. Preheat the grill to high.
2. Combine the lamb or beef, onion, garlic, chiles, cilantro, ginger,
coriander seeds, 1 teaspoon salt, 1/2 teaspoon pepper, the cayenne, and
cumin in a large bowl. Knead and squeeze the mixture with your hands
until thoroughly blended, 3 to 4 minutes. To test the mixture for
seasoning, sauté a small amount of it in a nonstick skillet until
cooked through, then taste, adding salt or pepper to the remaining
mixture as necessary; the mixture should be highly seasoned.
3. Line a large plate with plastic wrap. Divide the meat mixture into 4
equal portions. Lightly wet your hands with cold water, then form each
portion of meat into an oval patty about 5 inches long and 3/4 inch
thick. Place each patty as it is made on the prepared plate. Cover
loosely with plastic wrap and refrigerate for 1 hour.
4. When ready to cook, oil the grill grate. Arrange the patties on the
hot grate and grill, turning with a spatula, until nicely browned on
both sides and cooked to taste, 4 to 5 minutes per side for medium.
Serve immediately.
Serves 4
(Taken from Steve Raichlen's Barbeque Bible)
Grilled
Tuna, Mango Salsa, and Paella Rice
Mango Salsa Recipe (topping for tuna)
1
ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2
medium red onion, finely chopped
1
Jalapeño chile, minced (include ribs and seeds for a hotter taste if
desired)
1
small cucumber, peeled and diced (about 1 cup)
3
Tbsp fresh cilantro leaves, chopped
3
Tbsp fresh lime juice
Salt
and pepper to taste
Also good with diced red bell pepper and jicama.
Paella Rice (bed for
the tuna)
2
tablespoons olive oil
1
tablespoon paprika
2
teaspoons dried oregano
salt
and black pepper to taste
2
pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2
tablespoons olive oil, divided
3
cloves garlic, crushed
1
teaspoon crushed red pepper flakes
2
cups uncooked short-grain white rice
1
pinch saffron threads
1
bay leaf
1/2
bunch Italian flat leaf parsley, chopped
1
quart chicken stock
2
lemons, zested
2
tablespoons olive oil
1
red bell pepper, coarsely chopped
1
pound chorizo sausage, casings removed and crumbled
1
pound shrimp, peeled and deveined
Directions
-
In a medium bowl, mix together 2
tablespoons olive oil, paprika, oregano, and salt and pepper. Stir
in chicken pieces to coat. Cover, and refrigerate.
-
Heat 2 tablespoons olive oil in a
large skillet or paella pan over medium heat. Stir in garlic, red
pepper flakes, and rice. Cook, stirring, to coat rice with oil,
about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken
stock, and lemon zest. Bring to a boil, cover, and reduce heat to
medium low. Simmer 20 minutes.
-
Meanwhile, heat 2 tablespoons olive
oil in a separate skillet over medium heat. Stir in marinated
chicken and onion; cook 5 minutes. Stir in bell pepper and sausage;
cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both
sides are pink.
-
Spread rice mixture onto a serving
tray. Top with meat and seafood mixture.
Grilled Tuna
Steaks
Ingredients:
Olive Oil
Salt and pepper (to taste)
Preparation:
1. Brush tuna steaks with 1 tablespoon
of oil, sprinkle with salt and pepper.
2. Grill at a very hot temperature. Browned on both sides but still pink
in the middle- this can be anywhere from 2 minutes each side (more rare)
to 4 minutes each side (medium well)
3. Serve and Enjoy!
 Baxter
Road Chicken
BARBADOS
Advance Preparation: 4 to 12 hours for marinating the chicken
Baxter Road at midnight is one of the highlights of a food lover’s tour
of Barbados. I doubt many visitors make it to this rough-and-tumble row of
cook stalls that spring up nightly along an equally rough-and-tumble
street on the outskirts of Bridgetown. The chicken owes its exceptional
succulence and flavor to Barbados’s national marinade, which is called,
simply, "seasonin’." A tangy paste based on garlic, chives,
peppers, and thyme, "seasonin’" is considerably milder than
Jamaican jerk, which makes it ideal for people who can’t stand chile
hellfire.
1 chicken (3 1/2 to 4 pounds), quartered
4 clove garlic, peeled
3 shallots, peeled
1 bunch chives or scallions, trimmed
1 green bell pepper, medium, stemmed, seeded,
coarsely
chopped
1 rib celery, medium, coarsely chopped
1 scotch bonnet chile or 2 jalapeno chiles,
seeded and
minced
(for a milder marinade, seed the chiles)
3 tbs parsley, fresh Italian, (flat-leaf)
2 tsp thyme, chopped fresh, or 1 teaspoon dried
2 tbs lime juice, fresh, or to taste
2 tbs soy sauce
2 tbs olive oil
Salt and freshly ground black pepper, to taste
1. Rinse the chicken pieces under cold running water, then drain and blot
dry with paper towels. Place in a large nonreactive bowl or baking dish
and set aside while you prepare the marinade.
2. Combine the garlic, shallots, chives, bell pepper, celery, chile,
parsley, and thyme in a food processor and process to a smooth paste. Add
2 tablespoons lime juice, the soy sauce, and oil and process until blended
and smooth. Taste for seasoning and add salt, pepper, and lime juice as
needed; the mixture should be highly seasoned. Pour the mixture over the
chicken in the bowl and turn the pieces to coat. Cover and let marinate,
in the refrigerator, for 4 to 12 hours (the longer the better).
3. Preheat the grill, using the two-tiered method.
4. When ready to cook, oil the grill grate. Remove the chicken pieces from
the bowl, reserving any marinade that has drained off. Arrange the pieces,
skin side down, on the grate over the hotter section of the grill and
cook. Brush the pieces once or twice with the reserved marinade, but not
during the last 5 minutes.
5. Transfer the chicken pieces to serving plates or a platter and serve.
Serves 4
Seafood
Mixed Grill in the Style of Essaouira
Essaouira
is a port town on the northwest coast of Morocco. Here, on the concrete
wharf where the fishing boats tie up, seafood fanciers will find a most
remarkable fish barbecue. To get to this spot, you must navigate a tangled
web of fishing nets, a gauntlet of touts (each one attempting to drag you
to the stall of his employer), and a disconcerting cloud of flies. Take
courage, because once you are seated, you will enjoy impeccably fresh
seafood the way it is meant to be served: in sight of the bobbing fishing
boats and the blue, blue ocean from which it was taken only a few hours
earlier. Talk about fresh-the vendors clean the fish the moment you order
it. Seasoned by the sea breeze and served under the whirling gulls in the
wide blue sky, there’s nothing that can beat it.
This feast is elemental in its simplicity: grilled fish, tangy tomato
salad, crusty bread. I’ve written the recipe as a mixed grill, based on
the most commonly served seafoods in Essaouira. Feel free to vary the
selection based on whatever looks freshest in your area.
In Essaouira, the shrimp would be served with the heads on, grilled in the
shells.
FOR THE FISH:
2 lb shrimp, ideally in the shell
16 sardines, fresh, cleaned and trimmed of fins, heads,
and tails left on
8 whiting, whole, cleaned and trimmed of fins, heads and
tails left on
2 lb squid, , cleaned (see Note)
3/4 cup olive oil, extra-virgin, or as needed
Salt, coarse (kosher or sea) and freshly ground black
pepper, to taste
FOR THE TOMATO SALAD:
8 tomatoes, fresh, ripe, seeded and finely chopped
2 red onions, large, finely chopped
1/2 cup parsley, fresh Italian (flat-leaf)
1/2 cup olive oil, extra-virgin
1/4 cup lemon juice fresh, or more to taste
2 tsp red wine vinegar
Salt and freshly ground black pepper, to taste
FOR SERVING:
Pita bread or Moroccan bread
Lemon wedges
1. Preheat the grill to high.
2. Leaving the shrimp shells on, if desired, devein the shrimp. Rinse the
shrimp and remaining seafood under cold running water, then drain and blot
dry with paper towels. Brush the shrimp, fish, and squid on both sides
with some of the oil and season with salt and pepper. Set aside while you
make the salad.
3. Combine the tomatoes, onion, parsley, oil, 1/4 cup lemon juice, and the
vinegar in a large bowl and toss gently but thoroughly to mix. Taste for
seasoning, adding salt, pepper, and additional lemon juice if needed. Set
aside.
4. When ready to cook, oil the grill grate. Arrange the seafood on the hot
grate and grill, turning the whole fish with a long spatula and the shrimp
and squid with tongs, until nicely browned and cooked through, 4 to 8
minutes per side for the whole fish (the flesh will break into firm flakes
when pressed with a finger), 1 to 2 minutes per side for the shrimp and
squid. After turning, brush the seafood again with the oil, and reseason
with salt and pepper.
5. Divide the seafood among 8 serving plates. Serve immediately,
accompanied by the salad, Moroccan or pita breads, and lemon wedges.
Serves 8
Note: The squid pieces for this recipe should be large-whole bodies and
whole tentacles. If you can only get squid that’s been cut into rings or
chunks, thread them on a skewer to grill.
Nance's
Wing Sauce
I
was out shopping with the legendary Pete Purvis the other night. I
believe the super market was called Publix. We picked up a six
pack of Kaliber
(best N/A Beer on the market.) and about 3
lbs of wings and drums. We ran down the sauce isle and there we
found it "Nance's
Chicken Wing Sauce." Needless
to say, "it does not get much better than this." Quick,
easy, and out the door. Get a bottle, you will not be
disappointed.
3 lbs wings
1 16oz jar of Nance's
Deep fryer
You can pan fry, what I prefer to do is deep fry wings for about 9
minutes in 375 degree oil. Let wings cool, heat the sauce up in
the microwave for about a minute. Just pour the sauce over the
wings in a good size bowl, cover and shake! There you go!
Emeril
Lagasse's New Orleans Style - Barbequed Shrimp
1.5 lb shrimp, jumbo
3 tbs olive oil
3 tbs cajun seasoning, commercial brand, or Cajun Rub,
(see recipe under "Rub It In")
1 onion, small, finely chopped
2 tbs garlic, minced fresh
2 bay leaves
2 lemons, peeled and cut into thin crosswise slices and
seeded
2 c bottled clam broth or water
1/2 c worcestershire sauce
1/4 c white wine, dry
2 c cream, heavy
2 tbs butter, unsalted
Salt and freshly ground black pepper, to taste
1. Peel and devein the shrimp, leaving the feathery tail shells intact and
reserving the shells. Rinse the shrimp under cold running water, then
drain and blot dry with paper towels.
2. Place the shrimp in a large bowl and sprinkle with 2 tablespoons of the
oil and 1 1/2 tablespoons of the Creole seasoning. Rub the oil and
seasonings into the shrimp with your hands to coat well, then cover and
let marinate, in the refrigerator, for 1 hour.
3. Preheat the grill to high.
4. While the shrimp marinates, prepare the barbecue sauce. Heat the
remaining 1 tablespoon oil in a large saucepan over high heat. Add the
onion and garlic and sauté until just beginning to brown, about 3
minutes. Add the reserved shrimp shells, the remaining 1 1/2 tablespoons
Creole seasoning, the bay leaves, lemon slices, clam broth, Worcestershire
sauce, and wine. Bring to a boil, stirring, then reduce the heat to medium
and simmer, uncovered, until only about 1 1/2 cups liquid remain; this
will take 20 to 30 minutes.
5. Strain the mixture into a second saucepan and place over high heat.
Boil, uncovered, stirring often to prevent scorching, until thick, syrupy,
and dark brown, about 15 minutes; you should have about
1/2 cup. Whisk in the cream and bring to a boil. Reduce the heat slightly
and cook the mixture until only about 2 cups liquid remain; this will take
5 to 10 minutes. Remove from the heat and whisk in the butter until
melted. Taste for seasoning, adding salt and pepper as necessary; the
sauce should be highly seasoned. Set 1/2 cup sauce aside for basting. Keep
the remaining sauce warm, covered, for serving.
6. When ready to cook, oil the grill grate. Arrange the shrimp on the hot
grate and brush with some of the 1/2 cup barbecue sauce. Grill until
nicely browned on the outside and firm and pink inside, about 2 minutes
per side. Brush the shrimp liberally with the barbecue sauce once or twice
as they cook.
7. Transfer the shrimp to a serving platter and serve immediately, topped
with the remaining barbecue sauce.
Serves 6 to 8 as an appetizer, 4 as an entrée
Grilled
Beef Oaxaca Style
2 bunch scallion, both white and green parts, trimmed
8 jalapeno chiles, , chiles de agua, cubanelle peppers,
bull's horn peppers, or poblano chiles
Salt, coarse (kosher or sea)
2 lb beef sirloin steaks, boneless, cut into broad
sheets 1/4 inch thick (see Note)
16 corn tortillas, or flour, or as needed
4 limes, cut into wedges
Guacamole, Oaxacan-Style (explained below)
Salsa Mexicana
1. Preheat the grill to high.
2. When ready to cook, if using wood or charcoal, toss the scallions and
chiles right on the charcoals. Cook, turning with tongs, until nicely
charred and tender, about 5 minutes per side.
If using gas (or if you don’t have easy access to the coals of your
grill), cook the scallions and chiles on the grate. After removing, cover
the scallions with aluminum foil and set aside while you prepare the
chiles.
3. Scrape the skin off the chiles with a sharp knife (don’t worry about
removing every last bit). Halve them and scrape out the seeds. Cover with
foil and set aside.
4. When ready to grill the beef, oil the grill grate. Generously salt the
beef and place it on the hot grate. Grill, turning with tongs, about 3
minutes per side for well-done (the way Oaxacans like their beef cooked).
While you’re at it, throw the tortillas, a few at a time, on the grill
for a few seconds to heat them and keep warm in a cloth-lined basket.
Transfer the beef to a cutting board and cut into thin strips or 1/2-inch
dice.
5. To serve, set out bowls of limes, guacamole, and salsa. To eat, place a
few pieces of beef on a tortilla. Place a grilled scallion and chile half
on top. Top with spoonfuls of guacamole and salsa, and a squeeze of lime
juice. Roll the whole thing up and eat.
Serves 8
The
Guacamole
- 4 ripe avocados
- 2 cloves of garlic (about a tablespoon
chopped)
- 1 medium jalapeno
- 1/3 cup of finely chopped red onion
- 2 sprigs of green onion finely chopped
- 1/4 cup chopped, fresh cilantro
- 1 teaspoon of ground cumin
- juice of 1/2 lime
- 1 roma tomato, seeded and diced
- salt and pepper
Directions
- Mince jalapeno and toast them in a
small fry pan over medium heat.
- Chop garlic, red onion, green onion
and cilantro finely. Can use a food processor for the garlic and
onion. Add to a medium sized bowl.
- Add jalapeno to bowl once toasted
- Cut avacado in half, remove seed,
scoop out flesh and add to bowl. You can chop the avocado before
adding if you prefer. I usually just mash it all together at the
end. *Reserve one avocado seed for later.
- Add cumin and lime juice
- Start mixing and mashing using a fork.
If the avocado isn't mashing well, I run my knife through it as I
mix with the fork.
- Add salt and pepper (about a 1/2
teaspoon). I start by adding a little and gradually add more as I
taste it.
- Gently stir in diced tomato at the
end. If serving at a party I just sprinkle the tomato on top for
the pretty contrast in color.
- Let the flavors congeal for about 15-
20 min before serving.
- *When storing guacamole, put an
avocado seed in the middle of the guac to keep it from oxidizing.
Cover with plastic wrap and push the plastic onto the guac so that
go air is touching it. You dip will stay fresh for about 4 days.
Balinese Roast
Pork
1 pork shoulder blade roast, boneless (about 3
pounds)
4 shallots, large, peeled
4 to 8 jalapeno chiles, or 4 to 8 Thai chiles
4 clove garlic, peeled
1 tbs ginger, chopped fresh
1 tbs turmeric, chopped fresh or 1/2 teaspoon ground
turmeric
1 tbs galangal, , chopped fresh or additional ginger
3 stalk lemongrass, , fresh, trimmed and finely chopped
(about 1/4 cup), or 3 strips lemon zest (each 2 x 1/2 inches;
removed
with a vegetable peeler)
1 1/2 tsp black pepper, finely ground
2 tbs lime juice, fresh
1 tbs light brown sugar, firmly packed
2 tsp salt
5 tbs vegetable oil, or more as needed
1. Using a sharp, heavy knife, cut a deep pocket in one side of the roast,
starting and ending about 3/4 inch from each end and cutting almost all
the way through to the other side. Set the roast aside while you prepare
the spice paste.
2. Combine the shallots, chiles, garlic, ginger, turmeric, galangal,
lemongrass, coriander, pepper, lime juice, sugar, and salt in a mortar and
pound to a smooth paste with the pestle. If you don’t have a mortar and
pestle, combine all the ingredients in a food processor or mini chopper
and process to a smooth paste.
3. Heat 3 tablespoons of the oil in a wok or small nonstick skillet over
medium heat. Add the spice paste and sauté until fragrant and shiny,
about 5 minutes, stirring occasionally. Remove from the heat and cool to
room temperature, about 15 minutes.
4. Spread half the cooled spice paste into the pocket you cut in the side
of the pork roast. Tie the roast, using butcher’s string at 1-inch
intervals, or pin the opening shut with metal skewers. Using a rubber
spatula, spread the remaining paste over the entire surface of the roast
and set aside while you prepare the grill.
5. Rotisserie method: Set up the grill for the rotisserie and preheat the
grill to high. When ready to cook, skewer the roast lengthwise on the
rotisserie spit and let it rotate on the grill until nicely browned on all
sides and cooked through, 1 to 1 1/2 hours, brushing with the remaining
oil as needed. (If using charcoal, add 10 to 12 fresh coals per side after
1 hour.) When tested with an instant-read meat thermometer, the internal
temperature should read 190°F for very well done. (This is the way
Indonesians prefer their pork.)
Indirect grilling method: Set up the grill for indirect grilling, placing
a drip pan in the center, and preheat to medium. When ready to cook, oil
the grill grate. Place the roast on the hot grate over the drip pan,
cover, and cook until nicely browned on all sides and the internal
temperature is 190°F, 1 1/2 to 2 hours, basting with the remaining oil
occasionally. (Here, too, if using charcoal, add fresh coals, as per
above.)
6. Transfer the roast to a cutting board or platter, removing it from the
spit first, if necessary, and let stand for 10 minutes, then remove the
string or skewers and cut the roast into thin crosswise slices to serve.
Serves 6 to 8
Beer
Simmered Bratwurst
Ingredients
- 6 cups German light ale
- 1 tablespoon caraway seeds
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 3 large onions, unpeeled, roughly chopped
- 2 whole cloves garlic, smashed
- One 3-inch piece fresh ginger, peeled and chopped
- 3 pounds precooked bratwurst, pricked with a fork
- 2 tablespoons canola oil
Directions
Preheat the grill for direct grilling, high heat.
Combine the beer, caraway, coriander, mustard seeds, onions, garlic
and ginger in a large stockpot. Then, add the bratwurst. Place the pot
on the grates of the grill and bring to a simmer. Simmer the sausages
until half-cooked, about 5 minutes. Remove the pan from the grill and
let the bratwurst sit in the liquid for 30 minutes. Transfer the brats
to a platter or cutting board and strain the liquid into a bowl, discard
the solids.
Brush the sausages with canola oil and grill until the casings are
crisp and golden brown and the sausages are cooked through, 4 to 6
minutes per side. Keep warm until serving.
Grilled Pork Tenderloin à la Rodriguez with Guava Glaze and
Orange Habanero
For the glaze:
1 cup guava jelly (available at Latin and Caribbean markets) or
apricot jam
1/4 cup Dijon mustard
1/4 cup orange juice, preferably fresh
Salt and freshly ground black pepper
For the mojo:
2 tablespoons mild vegetable oil, such as canola
1 small red onion, finely chopped
4 cloves garlic, finely chopped
3 cups orange juice
1/2 cup fresh lime juice
1/2 habanero chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground black pepper
For the pork:
2 pork tenderloins, about 1 1/2 pounds each
2 tablespoons mild vegetable oil, such as canola
Salt and freshly ground black pepper
Make the glaze:
Whisk the ingredients together and season to taste with salt and pepper.
(The glaze can be made a few days in advance, covered, and kept
refrigerated. Bring to room temperature before using.)
Make the mojo:
Heat the oil in a saucepan over medium-high heat. Add the onion and
garlic and cook, stirring, until soft, about 5 minutes; do not brown.
Add the orange juice, lime juice, and habanero and bring to a boil. Cook
until reduced by half. Whisk in the cilantro and cumin and season to
taste with salt and pepper. (The mojo can be made a few hours in advance
and set aside at room temperature.)
Make the pork:
1. Heat your grill to high. Set aside a few tablespoons of glaze for
brushing the cooked pork.
2. Brush the pork with the oil and sprinkle with
salt and pepper. Grill, brushing often with the glaze, until just cooked
through, 4 to 5 minutes per side.
3. Remove the pork from the grill, brush with the
reserved glaze, and let rest for 10 minutes. Cut into 1/2-inch-thick
slices and arrange on a serving platter. Drizzle with mojo and serve
immediately
Bobby
Flay's BBQ Sauce
Give this sauce a try and tell your friends this summer you came up
with it yourself...
| 2 |
tablespoons canola oil |
| 1 |
medium spanish onion, coarsely chopped |
| 3 |
cloves garlic, coarsely chopped |
| 1 |
cup ketchup |
| 1 |
heaping tablespoon dijon mustard |
| 1 |
tablespoon red wine vinegar |
| 1 |
tablespoon worcestershire sauce |
| 1 |
canned chipotle chile in adobo, chopped |
| 2 |
tablespoons ancho chile powder |
| 1 |
tablespoon sweet spanish paprika |
| 2 |
tablespoons packed dark brown sugar |
| 1 |
tablespoon honey |
| 1 |
tablespoon molasses |
|
Kosher salt and freshly ground black pepper |
Heat the oil over medium high heat in a heavy bottom medium non
reactive sauce pan. Add the onion and cook until soft, 3-4 minutes. Add
the garlic and cook for 1 minute. Add the ketchup and ⅓ cup water
and bring to a boil. Lower the heat and simmer for 5 minutes.
Add mustard, vinegar, worcestershire, chipotle chile, ancho chile
powder, paprika, brown sugar, honey, and molasses, and bring to a
simmer. Cook, stirring occasionally for an additional 10 minutes or
until thickened.
Transfer mixture to a food processor and puree until smooth. Season
with salt and pepper to taste. Pour into a bowl and allow to cool at
room temperature. The sauce will keep for one week in a tightly sealed
container in the refrigerator.
Grenoa Stuffed Pork Loin
 Prep
Time: 25 minutes
Cook Time: 1 hour, 30 minutes
Total Time:
1 hour, 55 minutes
Yield: Serves 8
Ingredients:
- 4 to 5 pounds pork loin roast
- 1/2 pound ground pork
- 1/2 pound Italian sausage (unpacked)
- 1 1/4 cups fresh parsley, finely chopped
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
In a blender or food processor, combine 1 cup of the parsley with
the basil, pine nuts, Parmesan cheese and garlic. Blend well and set
aside. In a separate bowl combine the ground pork, Italian sausage,
bread crumbs, milk, egg, pepper and remaining 1/4 cup of parsley.
Preheat grill and prepare for indirect grilling Butterfly or roll cut
the pork loin roast. Spread a thin layer of the herb, cheese mixture
over one side of the pork loin. Form the meat mixture into a log down
the center of the pork loin. Fold up the side so they over lap in the
middle. Tie securely with kitchen twine and place on the indirectly
heated portion of the grill. Cook, turning occasionally for 1 to 1 1/2
hours or until the meat reaches an internal temperature of 155
degrees. Slice and serve.
Grilling with Mistress
Bianca, "THE BEST DAMN HAMBURGER"
Can't tell you were
this recipe came from or I will have to kill you... With one bite you
will know why.
This recipe calls for half-pound patties. Feel free
to make them smaller if you like.
The recipe below was originally base on 2
large burgers. You don't have to make them this big - I just
did 3 pounds and fed 7 people over at the house. Regular sized
burgers, not large- just multiply the recipe x3 for about 8 -
10 patties.
INGREDIENTS
1 pound
ground beef, the best and freshest you can afford
1 1-ounce packet
dry ranch dressing mix
3 tablespoons
Beef Rub, (see below)
2 tablespoons
unsalted butter
2 slices
sharp cheddar cheese
2 slices
smoked Canadian bacon
2 white
hamburger buns
BEEF RUB
1/2 cup
kosher salt
2 tablespoons
1 teaspoon
sugar
1/2 teaspoon
chipotle pepper powder
1/2 teaspoon
chili powder
1 teaspoon
garlic powder
1 teaspoon
granulated dried onion
GARNISH
mayonnaise
Iceberg lettuce
Ripe tomato slices
Directions:
- Preheat a smoker or oven to 300 degrees F.
- In a medium nonreactive bowl, combine the ground
beef with the ranch dressing mix and the beef rub. Mix
gently with your hands, but be careful not to overwork
the meat. Form into 2 patties (or more if you want
smaller burgers).
- Place the burgers in an aluminum pan and place the
pan in the smoker or in the oven. Cook for 15 minutes
for medium-rare and up to 30 minutes for medium-well.
- Remove the burgers and allow them to rest,
uncovered. Melt the butter in a medium skillet over
medium heat.
- When the butter is hot but not smoking, slide the
burgers carefully into the skillet, using a spatula.
Cook the burgers for about 3 minutes on each side,
just until they're seared and a nice crust has formed.
- Top with cheddar cheese. Transfer burgers onto a
platter and let them rest, lightly covered with
aluminum foil.
- In the same medium skillet over medium heat, cook
Canadian bacon for about 2 minutes on each side, until
lightly crispy. Transfer to paper towels to absorb any
excess grease.
- Lightly toast the buns and smear the top and
bottom halves of each with a little mayonnaise. Add
burgers, a slice of Canadian bacon, a piecce of
lettuce and a slice of tomato and serve.
Grilling with Mistress Bianca,
"THE CHICKEN FAJITA BURRITO" aka The Thursday Night Experiment
Alright, we have TexMex on the stove this week!
INGREDIENTS
3 Chicken Breasts 
1 Barbeque Rub (store what you don't
use for pork, etc. the next time you grill)
1 Head of
Lettuce
1 Yellow Bell Pepper
1 Red Bell Pepper
1
Can of Corn
1 Can of Black Beans
1 Pint of Sour
Cream
10 Flour Tortilla Shells (10 or 12" will work)
1 bag of shredded Mexican cheese.
Salt and Pepper
to Taste
BARBEQUE RUB
1 cup light brown sugar
2 tblsp chili powder
2
tblsp dry mustard
2 tblsp onion powder
2 tblsp
garlic powder
2 tblsp cayenne pepper
2 tblsp
kosher salt
2 tblsp coursely
ground black pepper
Directions: 1. Use rub all over each chicken
breast, let marinate at least one hour if you can. If in a
hurry, don't worry about the time... 2. Cut and remove
seeds from bell peppers (dice small). 3. Heat large pan on
medium- grease / butter lightly. 4. Throw the peppers and
3 whole breasts and cook till almost done. 5. When chicken
is close, turn the pan all the way down to lowest setting not
to burn the peppers. Take the chicken out and pull it/shred it
with a fork. Take the shredded chicken
and put it back in the pan to finish cooking with the peppers
for another minute or till to make sure it is done on medium
heat. Sprinkle a little more barbeque rub to suit your
own taste while you are at it. 6. In a separate pan: Heat
whole corn and black beans (drained) together on low heat for
a few minutes. Salt and pepper to taste and then turn the
burner off. (When using the black beans from a can, rinse
them well before placing in the pan.) 7. When the chicken
is done, grab a few handfuls of the chicken and top with
shredded cheese on a tortilla shell. Neatly roll the tortilla
shell into a burrito. After forming the buritto- you are going
to heat a clean pan and slightly braze the shell on both
sides. You will have more than enough to make about 6 to 10
burritos depending on how large you stuff them. I usually go
with 2 burritos/fajitas per plate. Take two formed
burritos, throw them on a plate- Top them chopped lettuce,
then sprinkle generously with the corn and bean mix. Finish
the topping off with sour cream... There you have it ROck and
ROll! You will look like a freakin stud in front of your
spouse or significant other!
Grilling with Mistress
Bianca, "HOMEMADE CARROT CAKE"
Need a dessert for that cookout or tailgate! We have a real simple
homemade one...
INGREDIENTS
Cake
Mix
2 cups sugar*
2 cups flour
3 tsp cinnamon
1/2
tsp salt
2 tsp baking soda
1 1/2 cups of canola oil*
3 cups
grated carrots
4 eggs*
Icing
Stick of butter
Box of confectioner sugar
1 tsp vanilla
8 oz
cream cheese
1 cup of nuts (pecan or walnut)
Preheat oven
350 degrees.
First, mix the following in the bowl- sugar, canola
oil, and eggs. Again do this first! Then... Add other ingredients;
flour, cinnamon, salt, baking soda, and grated carrots. Pour into two
cake pans and cook 45 minutes at 350 degrees. Go ahead and mix
ingredients for icing while baking. Let cool for 20 minutes then
apply icing and construct cake in the standard manor. (Remember you
know the batter is cooked fully by using a toothpick to penetrate and
making sure you can pull it from the cake cleanly.)
This is actually a Sam's Club recipe, yet it will impress.
Marinated Chicken Bruschetta
Ingredients
-
3/4 Wish-Bone® Italian Dressing,
divided
-
6 boneless, skinless chicken breast
halves (about 1-1/2 lbs.)
-
2 medium beefsteak tomatoes, chopped
-
1/4 cup(s) diced red onion
-
1 Tbsp. finely chopped fresh basil
leaves* (optional)
Directions
- Pour 1/4 cup Wish-Bone® Italian Dressing over
chicken in large, shallow nonaluminum baking dish
or plastic bag. Cover, or close bag, and marinate
in refrigerator, turning occasionally, 30 minutes
to 3 hours.
- Meanwhile, combine tomatoes, onion, basil and
1/4 cup Wish-Bone® Italian Dressing in medium
bowl. Cover and marinate in refrigerator at least
30 minutes.
- Remove chicken from marinade, discarding
marinade. Grill or broil chicken, turning once and
brushing frequently with remaining 1/4 cup
dressing, 12 minutes or until chicken is
- thoroughly cooked. Serve tomato bruschetta over
chicken.
Rockin' Porterhouse
Ingredients
1 porterhouse steak, at
least 1 pound and at least 1½ inches thick
1 recipe Beef Injection and Marinade (see
below)
Salt, to taste
Coarsely ground
black pepper, to taste
1 teaspoon onion
powder
1 teaspoon garlic powder
For the Sauce:
8
tablespoons (1 stick) unsalted butter
1
tablespoon dark brown sugar
1 teaspoon
lemon juice
¼ cup ketchup
For the Beef Injection &
Marinade
1 quart water
3 tablespoons
Minor’s brand beef base (see Note above) or
beef bouillon powder
3 tablespoons Minor’s
brand beef au jus concentrate (see Note
above), or 1 15- ounce can strong beef broth
Directions
For the beef injection
and marinade:
In a large stockpot over
high heat, bring the water to a boil. Add the
beef base and
the beef au jus to the water,
and stir until dissolved. Remove from the
heat.
If reserving for a later use, let the
liquid cool; then pour it into a jug or
bottle.
This can be stored in the
refrigerator for up to 2 weeks.
Note: Minor’s products
are available for mail order via soupbase.com.
Using paper towels or a
very clean kitchen towel, pat the steak dry.
Place the steak in a baking dish, cover it
with the beef injection, and marinate at room
temperature for 2 hours. About 30 minutes
before you’re ready to cook, prepare a smoker
or grill; bring the heat to 500°F.
Remove the steak from the
marinade, and discard the marinade. Season the
steak liberally on both sides with salt and
pepper, and sprinkle it with the onion powder
and garlic powder. Place the steak on the
grill rack and sear it over direct heat for
about 3 minutes per side. Transfer the steak
to a platter and cover with aluminum foil. Let
rest for 5 minutes.
Make your steak sauce:
Collect ¼ cup of the drippings from the
platter. Combine all the sauce ingredients
with the reserved drippings in a small
saucepan. Heat over medium heat, whisking
continuously, until it just comes to a boil.
Set aside.
Uncover the steak. The
best way to carve the steak is to use a sharp
knife to cut the bone out completely (save it
someplace safe for yourself for later on), and
then cut the meat across thegrain in thick
diagonal slices. You want each guest to taste
some meat from both sides. Pour the sauce over
the slices. Knock yourself out.
|
|
Grilling with
Mistress Bianca
 Myron
Mixon's Stuffed Pork Tenderloin (serves 4)
1 large pork tenderloin (1 1/2 lbs approx).
1 pound smoked sausage (1 link)
3 cups basic barbeque rub (click
here for rub)
3 1/2 cups of basic vinegar sauce (
click here for
sauce recipe)
2 cups of apple jelly
Heat your smoker to 300.
Insert sharp knife through center of the tenderloin
making a hole for the sausage to go through. Be careful to go through
the center and not cut the sides, use a turkey baster through the cut
to make it larger for the sausage to slide through. Cut your sausage
the same length as the tenderloin and insert all the way through.
Apply your rub and place the meat in an aluminum pan.
Smoke the meat until it reaches 150 degrees. While cooking the
meat prepare the sauce. Over medium, combine
vinegar sauce and jelly. Heat until the sauce thins
out and then turn down heat.
During the last 15 minutes of cooking, apply half
the sauce to the meat. Reserve the remaining sauce. Remove the pan
from the smoker. Allow the loin to sit for 10
minutes.
Then cut 1/4 to 1/2" slices and
serve with remaining sauce.You can try this recipe with a different
combination of sausages, rub, or sauces. Real easy
to smoke on the grill, you don't need a large smoker.
 Healthy
Buffalo Wings
Boneless Buffalo wings, made with healthy
white-meat chicken, (healthier than their bone-in counterparts, made
with high fat dark meat). Once you deep-fry something,
that’s the end of it being healthy. This recipe calls for chicken
tenders covered in whole-wheat flower and cornmeal. We replace the
deep-fryer with a pan-fried version using a fraction of the oil
typically used and then drizzled with hot sauce.
So not only are you getting a lower fat,
calorie and sodium version of this bar food, it’s also a crispier and
tastier version to boot. Serve these “wings” along with ½ cup of
celery and carrot sticks and you’ll never feel guilty about eating
while watching the game.
Ingredients:
Spicy Blue Cheese Dip
•2/3
Cup reduced-fat sour cream
•2/3 Cup crumbled blue
cheese
•1 Tbsp. distilled white vinegar
•¼
Tsp. cayenne pepper
Wings
•3 Tbsp. buttermilk
(low-fat like 1% is my choice)
•3 Tbsp. hot sauce
(i.e. Frank's Red Hot or Tabasco Buffalo Style)
•3 Tbsp. distilled white vinegar, divided
•2
lbs. chicken tenders, (see note)
•6 Tbsp. whole-wheat
flour
•6 Tbsp. cornmeal
•½ Tsp.
cayenne pepper
••2 Tbsp. Canola Oil, divided
Vegetables
•Sliced red and
green peppers
•Carrot sticks, broccoli flowerets
(any dipping vegetable)
Directions: (Note, the chicken can marinate (Step
1) for up to 1 hour prior).
•For dip: Whisk sour cream,
blue cheese, 1 tablespoon vinegar and ¼ teaspoon cayenne in a small
bowl.
Cover and
refrigerate until ready to serve.
•For wings: Whisk buttermilk,
2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl
until
combined. Add chicken; toss to
coat. Transfer to the refrigerator and let marinate for at least 10
minutes or up to 1 hour, stirring
occasionally.
•While chicken in marinating, whisk
flour and cornmeal in a dish. Whisk the remaining hot sauce
vinegar in a separate bowl; set aside.
•Remove the chicken from the
marinade and roll in the flour mixture until evenly coated. Sprinkle
both
sides of the chicken with ½
teaspoon cayenne.
•Heat 1 tablespoon of
oil in a large nonstick skillet over medium-high heat. Add half the
chicken,
placing each piece in a little
oil. Cook until golden brown and cooked through, (about 3-4 minutes
per
side). Repeat with the
remaining tablespoon of oil and chicken.
•Transfer to the platter. Drizzle
the chicken with the remaining hot sauce mixture. Serve with veggies
and Spicy Blue Cheese Dip.
Alternative: No buttermilk? You can use
buttermilk powder prepared according to package directions. Or make
“sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.:
 Skinny
BBQ Chicken Pizza
For the Crust
1 1/4 teaspoon active dry yeast
1 cup water, room temperature
1 3/4 cup all purpose white wheat flour
1 cup cake flour
1 1/2 teaspoons salt
2 teaspoons sugar
For the Toppings
8 tablespoons barbeque sauce
2 cups cooked chicken breast, diced (to make your life
easy, use the bagged grilled chicken in the freezer
section)
2 green onions, chopped
1 yellow bell pepper, diced
8 ounces shredded part skim mozzerella cheese
8 ounces shredded low fat cheddar cheese
handful of chopped cilantro
Step by step
To Make the Crust
-
Combine the yeast and water in the bowl of a mixer, stir
to combine.
-
In a different bowl, whisk together flours, sugar and
salt.
-
With the mixer running, slowly add the dry ingredients to
the wet.
-
Continue to mix for about two minutes, until the dough is
smooth and elastic. If the dough still seems sticky, add a
tablespoon of flour.
-
Divide the dough in two and form into balls.
-
Place dough balls on a lightly floured surface and cover
with an oiled piece of plastic wrap, then a clean dish
towel.
-
Allow to rise for an hour, it should double in size.
To Assemble the Pizza
-
Preheat the oven to 450F.
-
Lightly oil a half sheetpan or a cookie sheet (I recommend
olive oil).
-
Grab one of the dough balls and flatten with your hands,
then, working in a circular/oval motion work the dough
till it stretches to almost fit the sheet pan.
-
At this point, put the bare dough into the oven and
parbake for about four minutes. This will ensure the dough
cooks through.
-
Remove the dough from the oven, top with 1/2 the barbeque
sauce, half the chicken, half the vegetables and half the
cheese.
-
Place back into the oven and bake for about eight minutes
or until the cheese is bubbly and the crust is lightly
browned.
-
Repeat assembly steps with second ball of dough.
-
Allow the pizzas to cool for a few minutes, top with
chopped cilantro and enjoy!
Nutrition
WW PP 10; Calories 386; Total Fat
10.7g; Saturated Fat 6.2g; Trans Fat 0.0; Cholesterol
53mg; Sodium 964mg; Total Carbohydrates 42.7g; Dietary
Fiber 1.9g; Sugars 6.2g; Protein 28.1g
 GRILLED
PEPPER POPPERS
Ingredients
Dipping Sauce
1 packet (1 ounce)
Hidden Valley® Original Ranch Dips Mix
16 ounces sour cream
Ingredients
1 pound bacon
1
tablepoon garlic powder
1 teaspoon black pepper
18–20
large peppers (Note: for a less spicy substitute, try 6–8
small poblano peppers instead)
2 teaspoons cumin
6
ounces (1½ cups) aged provolone cheese, shredded
8 ounces
cream cheese, room temperature
Instructions
Dipping Sauce
1.Mix dipping
sauce ingredients together in a medium-sized bowl and
refrigerate.
Ingredients
1.Fry bacon, drain and let cool.
Crumble bacon into cream cheese and add all additional
ingredients. Mix together well. Place cream cheese mixture
inside a quart size GLAD® food storage bag. Cut off one of the
corners to make a pastry bag.
2.Cut off the top of the peppers
approximately ¼ of an inch from the base of the stem and set
tops aside. Stuff cream cheese mixture in top of peppers and
replace caps. Wrap each pepper tightly in foil.
3.Place wrapped peppers on the
grill grate directly over a hot bed of Kingsford® charcoal and
turn frequently for 10-12 minutes. Remove from the grill, let
cool, unwrap and serve with Hidden Valley® Ranch dipping sauce
to cool down the spice from the peppers.
BBQ Blitz
Chicken Wraps
Ingredients
2 cups shredded lettuce
2 medium ripe tomatoes, stems removed,
seeded and coarsely chopped
2 medium yellow onions, cut horizontally
into half-inch thick slices
2 pounds boneless, skinless chicken
thighs, rinsed and patted dry
8 flour tortillas (6-inch) wrapped in
foil
Salt and pepper (to taste)
¾ cup Favorite Barbecue Sauce
Instructions
1. Season the chicken with salt and
pepper. Grill over charcoal together with the onion slices
over medium heat on all sides for about five to seven minutes
on each side.
2. Brush both the chicken and onion
generously with the barbecue sauce and finish grilling until
crispy and chicken has reached an internal temperature of
150˚F.
3. Remove the chicken from the grill and
cover with foil and allow cooling. Once cool enough to handle,
shred the chicken and separate the onions into rings.
4. Warm the tortillas over the grill for
two to three minutes. Once warm, take tortilla and fill it
with chicken and onions. Top with some of the chopped tomato
and lettuce and roll into a snug wrap. Serve immediately.
Grilling with Mistress Bianca
 Smoked
Turkey " Serves 10 to 12”
This marinade/ brine
below is also good when frying a turkey.
Let the bird marinade overnight before frying.
After the bird has sat in the brine overnight, pat dry, rub
down with mayonaise and your favorit seasoning and fry that
bad boy per your friers instructions.
1) 12-to 15-pound turkey, neck and
giblets removed.
8) cups chicken broth
3) medium white onions, diced
4) cloves garlic, crushed
1) cup (packed) dark brown sugar
2) cups Jack’s Old South Huney Muney
Cluck Rub, or 1 recipe Basic Chicken Rub
Rinse the turkey inside and
out, and pat it dry thoroughly. Place the turkey in a large
roasting bag, and add the chicken broth, onions, garlic, and
brown sugar. Tie the bag to seal it and place it in a large
roasting pan. Allow the turkey to marinate this way in the
refrigerator overnight.
When you are ready to cook the turkey,
heat a smoker to 250°F. Remove the turkey from the bag, and
discard the marinade.
Apply the rub all over the bird.
Put the turkey on a rack in a
large, deep aluminum pan, place the pan in the smoker, and
cook for 5 hours or until the breast meat reaches an internal
temperature of 165°F.
Remove the pan from the
smoker. Allow the turkey to rest, loosely covered with foil,
for 30 minutes. Then carve the turkey, and serve immediately.
 Beer
Cheese in a Bread Bowl Recipe
Ingredients
•1 round loaf (1 pound) pumpernickel
bread
•2 jars (5 ounces each) sharp American
cheese spread
•1 package (8 ounces) cream cheese,
softened
•1/4 cup beer or nonalcoholic beer
•1/2 cup real bacon bits
Directions
•Cut top fourth off loaf of bread;
carefully hollow out bottom, leaving a 1/2-in. shell. Cube
removed bread; set aside.
• In a microwave-safe bowl,
combine cheese spread and cream cheese. Microwave, uncovered,
on high for 2 minutes, stirring every 30 seconds. Stir in
beer. Microwave, uncovered, 20 seconds longer. Stir in bacon.
• Fill bread shell with
cheese dip. Serve with reserved bread cubes. Yield: 2-1/2
cups.
Prime Rib on the Grill
 As
we enter the Holiday Week and College Football Bowl Season, I thought
why not visit the art of grilling Prime Rib as a “high end” tailgating
recipe? I mean, it really is not that hard to do and you certainly
would be a hit with your friends and probably the other tailgaters
within sniffing distance.
Prime rib has always been one of the most sought
after items on the grill. This is because aside from its being quite
large enough to fill up anyone, it is more moist, tender and juicy
than most other cuts. This cut has been so popular that most
restaurants would have it as a specialty, most of the time making a
nice steak out of it. More than that, it is also great for an outdoor
grill. Outdoor grilling sessions with your family are sure to be much
better with some good slices of prime rib.
The common misconception people would have with
prime rib is that it is quite difficult to cook and to handle. This
however is false; grilling prime rib is just like grilling any other
cuts of meat and would just require similar procedures or methods of
grilling. Anyone who has grilled other cuts of meat before would be
able to make a great prime rib the first time trying it.
Choose The Cut
One of the most common problems for prime rib is
that after grilling, a lot of them would get too tough, dry and chewy.
This is because the tenderness of a cut would also depend on the meat
itself that is why it is important for you to know how to choose the
perfect cut. In choosing, pick a cut that has a good marble of fat,
not too much but just right. This is because the fat would add
tenderness to the meat and would also add a good taste; too much of it
however will not make it taste good.
If you could not find this at your favorite shop,
then do not hesitate to ask anyone standing by. Prime rib is too basic
for a good food store to miss and the people who are standing by are
there to help you so never hesitate to ask them. Sometimes, they can
even help you choose from a lot of different meats and could offer a
lot of different helpful advices that you can really use.
Storing It
Once your cut of prime rib makes its way home,
you can store it at room temperature as long as you will grill it that
very same day. The most common mistake people make here is that they
would immediately toss it in the refrigerator, thinking that it would
spoil immediately. This however is not true. You can put it in the
refrigerator however if you plan on using it some other day rather
than the day you got the prime rib in.
Make sure that you do not keep the meat in your
refrigerator for too long. It would be best if you would consume it
within 3 days of having it in the refrigerator. Items stored in the
refrigerator would tend to lose flavor and tenderness if kept for too
long. You do not want this to happen to your prime rib so don’t keep
it in the refrigerator for too long.
Marinating Prime Rib
To give your prime rib the best flavor possible,
you have to marinate it for at least 30 minutes. A good example of a
marinade would include tomato soup, water, lemon juice and
Worcestershire sauce. To marinate it, put the mixture along with the
beef in a container and put it in the fridge for at least 30 minutes,
only bring it out when everything is ready for grilling prime rib.
If you should use the marinade later for a sauce
or if you should reapply it to the prime rib, have it boiled for at
least 5 minutes by itself. Since the meat was still raw when it was
soaked in the mixture, it could carry some amounts of bacteria.
Boiling it for at least 5 minutes would eliminate the bacteria in it
thus making it safe to use again.
Preparation
Prepare your grill for an indirect grilling
method and place a dripping pan under where the roast will be. I like
to start by pre-heating the grill to 450 degrees and then reducing the
temperature to about 325 degrees. Water can be added to the drip pan
if you want to save the drippings for later in a gravy or sauce.
When planning your cooking time, the measurement
of 12-15 minutes per pound is a good guide. When the meat reaches an
internal temperature of 115 to 125 degrees, you can remove it from the
grill. Remembers, the meat will continue cooking and the internal
temperature will continue to rise. If a more rare cooking is desired,
remove from the grill at 115 degrees, but for a more medium to well,
wait until the internal temps reach 125 degrees or slightly above.
Good Grilling and Happy Holidays!
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