Herbed Squash Casserole

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Herbed Squash Casserole

Herbed Squash Casserole

Serves 6 to 8
Baking Time: 30 Minutes

Ingredients

  • 2 pounds yellow squash
  • 1 large egg
  • 1/2 cup mayonnaise
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups shredded sharp Cheddar cheese

Directions

  1. Preheat oven to 350° F.
  2. Slice the squash into 1/2 inch thick slices.
  3. Steam the squash for 12 minutes, or until tender when pierced with a fork.
  4. While the squash is steaming, mix the egg, mayonnaise, chives, basil, thyme, salt, and pepper in a medium mixing bowl.
  5. Remove the squash from the steamer basket. Add the squash and 3/4 cup cheese to the herbs and stir gently to combine.
  6. Pour into a 7 by 11 inch baking dish and top with the remaining 1/2 cup of cheese.
  7. Bake for 30 minutes.

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Kalbi (Korean BBQ Short Ribs)

Kalbi (Korean BBQ Short Ribs)

Ingredients

Time: 3 hours 30 minutes, 4 servings, 1096 calories

  • 3/4 cup soy sauce
  • 3/4 cup brown sugar
  • 3/4 cup water
  • 1 garlic clove, minced
  • 2 green onions, chopped
  • 1 tablespoon Asian (toasted) sesame oil
  • 2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions

·         Prep Time: 15 minutes

·         Cook Time: 15 minutes

  1. In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
  2. Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

Article Source: http://allrecipes.com/recipe/96698/kalbi-korean-bbq-short-ribs/?internalSource=recipe%20hub&referringId=88&referringContentType=recipe%20hub

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Jamaican Jerk Chicken

Jamaican Jerk Chicken

Ingredients

Time: 3 hours 20 minutes, 6 servings, 221 calories

  • 6 skinless, boneless chicken breast halves - cut into chunks
  • 4 limes, juiced
  • 1 cup water
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 2 teaspoons dried thyme
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground black pepper
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 1 1/2 cups chopped green onions
  • 6 cloves garlic, chopped
  • 2 habanero peppers, chopped
  • Add all ingredients to list

 

Directions

·         Prep Time: 20 minutes

·         Cook Time: 1 hours

1.       Place chicken in a medium bowl. Cover with lime juice and water. Set aside.

  1. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
  2. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
  3. Preheat an outdoor grill for medium heat.
  4. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Footnotes

  • Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Article Source: http://allrecipes.com/recipe/25471/jamaican-jerk-chicken/?internalSource=recipe%20hub&referringId=88&referringContentType=recipe%20hu

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Dad's Excellent Scallops

Dad's Excellent Scallops

Ingredients

Time: 33 minutes, 8 servings, 354 calories

  • 2 pounds shelled, large sea scallops
  • 1/2 pound prosciutto, thinly sliced
  • 1/2 cup butter, melted
  • toothpicks, soaked in water

Directions

·         Prep Time: 20 minutes

·         Cook Time: 13 minutes

  1. Preheat grill for medium-high heat.
  2. Wrap each scallop with a thin slice of prosciutto, and secure with a toothpick.
  3. Lightly oil grill grate. Arrange scallops on the grill, and baste with butter. Cook for 5 minutes, turn, and baste with butter. Cook for another 8 minutes, or until opaque.

Article Source: http://allrecipes.com/recipe/23211/dads-excellent-scallops/?internalSource=recipe%20hub&referringId=88&referringContentType=recipe%20hub

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Tropical Grilled Pork Chops

Tropical Grilled Pork Chops

Ingredients

Time: 2 hours, 6 servings, 269 calories

  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 pod cardamom seeds
  • 1/2 teaspoon water, or as needed
  • 1 teaspoon vegetable oil
  • 1/4 cup rice wine vinegar
  • 1/2 cup sugar
  • 1 mango - peeled, seeded, and chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon cilantro
  • 2 teaspoons lemon juice
  • 1 fresh jalapeno pepper, minced
  • 1 1/2 cups unsweetened applesauce
  • 3 pineapple rings, chopped
  • 1 pinch white pepper
  • 1/3 cup soy sauce
  • 1/3 cup rice wine vinegar
  • 6 pork chops

Directions

·         Prep Time: 15 minutes

Cook Time: 45 minutes

1.       With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.

  1. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
  2. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
  3. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
  4. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
  5. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

Article Source: http://allrecipes.com/recipe/87476/tropical-grilled-pork-chops/?internalSource=recipe%20hub&referringId=88&referringContentType=recipe%20hub

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Best of Everything Veggie Burgers

Best of Everything Veggie Burgers

Ingredients

41 minutes, 6 servings, 317 calories

  • 1 green bell pepper, halved and seeded
  • 1 onion, quartered
  • 1/2 cup sliced mushrooms
  • 6 cloves garlic, peeled
  • 3/4 cup shredded mozzarella cheese
  • 2 eggs
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic salt
  • 1 teaspoon hot sauce
  • 1/2 cup dry bread crumbs, or as needed

Directions

·         Prep 25 minutes

·         Cook Time: 16 Minutes

1.       Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.

  1. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
  2. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
  3. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
  4. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

Footnotes

  • Cook's Note: To bake the patties: Preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. Place patties on baking sheet, and bake about 10 minutes on each side.
  • Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Article Source: http://allrecipes.com/recipe/174272/best-of-everything-veggie-burgers/?internalSource=recipe%20hub&referringId=88&referringContentType=recipe%20hu

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BBQ Feta and Hot Banana Pepper Turkey Burgers

BBQ Feta and Hot Banana Pepper Turkey Burgers

Ingredients

Time: 25 minutes, 4 servings, 252 calories

  • 1 pound ground turkey
  • 1/4 cup seeded, chopped banana peppers
  • 1/2 cup crumbled feta cheese
  • salt and pepper to taste

Directions

·         Prep Time: 10 minutes

·         Cook Time: 15 minutes

  1. Preheat an outdoor grill for high heat.
  2. In a bowl, mix the turkey, peppers, and feta cheese. Season with salt and pepper. Form the mixture into 4 patties.
  3. Cook patties about 8 minutes per side on the prepared grill, to an internal temperature of 180 degrees F (85 degrees C).

Article Source: http://allrecipes.com/recipe/56435/bbq-feta-and-hot-banana-pepper-turkey-burgers/?internalSource=recipe%20hub&referringId=88&referringContentType=recipe%20hub

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Citrus Swordfish with Citrus Salsa

Citrus Swordfish with Citrus Salsa

Ingredients

Time: 55 minutes, 6 servings, 214 calories

  • 1 orange, peeled, sectioned, and cut into bite-size
  • 1/2 cup canned pineapple chunks, undrained
  • 1/4 cup diced fresh mango
  • 2 jalapeno peppers, seeded and minced
  • 3 tablespoons orange juice
  • 1 tablespoon diced red bell pepper
  • 2 teaspoons white sugar
  • 1 tablespoon chopped fresh cilantro
  • 1/2 cup fresh orange juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon pineapple juice concentrate, thawed
  • 1 1/2 pounds swordfish steaks

 

Directions

·         Prep Time: 10 minutes

·         Cook Time: 15 minutes

  1. Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
  2. In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
  3. Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
  4. Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.

Article Source: http://allrecipes.com/recipe/15748/citrus-swordfish-with-citrus-salsa/?internalSource=recipe%20hub&referringId=88&referringContentType=recipe%20hub

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Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Ingredients

Time: 1 hours 25 minutes, 13 servings, 364 calories

  • 1 (5 pound) whole beef tenderloin
  • 6 tablespoons olive oil
  • 8 large garlic cloves, minced
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon dried thyme leaves
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon salt

Directions

·         Prep Time: 30 minutes

·         Cook Time: 55 minutes

  1. Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  2. Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  3. Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Article Source: http://allrecipes.com/recipe/107086/grilled-beef-tenderloin-with-herb-garlic-pepper-coating/?internalSource=recipe%20hub&referringId=88&referringContentType=recipe%20hub

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Grilled Mahi Mahi

Grilled Mahi Mahi

Ingredients

Time: 55 minutes, 12 servings, 337 calories

  • 5 pounds skinned, deboned mahi mahi, cut into chunks
  • 3/4 (4.5 ounce) jar bottled minced garlic
  • 1/2 cup butter, diced
  • 1 large onion, diced
  • 1 1/2 lemons, juiced
  • 1/2 cup dry white wine
  • 1 1/2 (10 ounce) cans diced tomatoes with green chile peppers
  • salt and pepper to taste
  • 8 ounces shredded pepperjack cheese

Directions

·         Prep Time: 20 minutes

·         Cook Time: 35 minutes

  1. Preheat grill for high heat.
  2. Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
  3. Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

 

Article Source: http://allrecipes.com/recipe/81140/grilled-mahi-mahi/?internalSource=recipe%20hub&referringId=88&referringContentType=recipe%20hub

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Bulgogi (Korean Barbecued Beef)

Bulgogi (Korean Barbecued Beef)

Ingredients

Time: 3 hours 20 minutes, 4 servings, 243 calories

  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 clove garlic, minced
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon monosodium glutamate (MSG) (optional)
  • 1 pound beef top sirloin, thinly sliced
  • 1 carrot, julienned
  • 1 green onion, chopped
  • 1/2 yellow onion, chopped

Directions

·         Prep Time: 30 Minutes

·         Cook Time: 20 Minutes

  1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
  2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
  3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

Footnotes

  • Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Article Source: http://allrecipes.com/recipe/63911/bulgogi-korean-barbecued-beef/?internalSource=recipe%20hub&referringId=88&referringContentType=recipe%20hub

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Butt Rub® White Wine Skillet Chicken

Butt Rub® White Wine Skillet Chicken

Easy, delicious and impressive. I use thighs and legs because I prefer the flavor of the dark meat. This also works very well with pork chops. Serves four.

  • 2 Tbs. olive oil
  • 6 thighs and legs or a chicken, cut into 6 pieces (3-1/2 to 4 lb.)
  • Bad Byron’s Butt Rub®
  • Black pepper
  • 1 medium onion, finely
  • 1 cup dry white wine
  • 1 cup homemade or low-salt canned chicken stock
  • 2 Tbs. butter
  • 2 sprigs thyme

Directions:

Heat the oil in a large skillet over medium high heat. Season the chicken liberally with Butt Rub® and black pepper and sear it in the skillet on the skin side to brown it and to render the fat from the skin, about 5 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and reserve the chicken.

Pour off all but 2 Tbs. of the fat from the pan. Add the onion, sauté until the onion is well-clarified, about 5 minutes. Add the wine and chicken stock to the pan and stir to deglaze the pan. Put the chicken back into the pan along with the thyme. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 35 - 45 minutes.

Remove the chicken and thyme sprigs from the pan, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Add the butter, stir to combine, and remove the pan from the heat. Serve the chicken over egg noodles or rice; taste and season the sauce with salt and pepper if necessary and spoon it over all.

 

Article Source: http://www.buttrub.com/recipes_br.html#Butt_Rub_White_Wine_Skillet_Chicken

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Ice Cream Sandwiches

Ice Cream Sandwiches

These Cranberry & White Chocolate Oatmeal Cookie Ice Cream Sandwiches are the perfect combination of warm cookies from the EGG and cold ice cream for a tasty treat on a hot summer night!

Recipe adapted from Canadian Lentils. For more information, visit lentils.ca.

Ingredients

·         ¼ cup (60 ml) dry red lentils

·         ½ cup (125 ml) butter, at room temperature

·         ½ cup (125 ml) packed brown sugar

·         ½ cup (125 ml) sugar

·         1 large egg

·         1 tsp (5 ml) vanilla

·         1½ cups (375 ml) all-purpose flour

·         1 cup (250 ml) old-fashioned or quick-cooking oats

·         1 tsp (5 ml) baking soda

·         ¼ tsp (1 ml) salt

·         ½ cup (125 ml) dried cranberries

·         1 cup (250 ml) white chocolate chunks or chips

·         4 cups (1 L) vanilla ice cream

Instructions

Set the EGG for indirect cooking at 350°F/177°C.

In a small saucepan of boiling water, cook the lentils for 15-20 minutes, until soft. Drain well and set aside.

In a large bowl, beat the butter and sugars for 2-3 minutes, until pale and fluffy. Beat in the egg and vanilla. In a medium bowl, stir together the flour, oats, baking soda, and salt; add to the butter mixture along with the cooked lentils and stir until almost combined; add the cranberries and white chocolate and stir just until blended.

Drop large spoonfuls of dough a couple inches apart on a greased baking sheet; bake on the EGG for 12-15 minutes, until pale golden around the edges and just set. Transfer to a wire rack to cool completely, and if you have time, freeze them (this will make them more firm, and easier to spread with ice cream).

Remove the ice cream from the freezer and set on the countertop until slightly softened. Place a scoop of ice cream on the underside of a frozen cookie, top with a second cookie and press down so that the ice cream spreads to the edges. Place on a baking sheet and return to the freezer until frozen. Wrap in plastic wrap and return to the freezer until you are ready to serve them.

Makes 1 dozen sandwiches or 2 dozen cookies

 

Article Source: http://biggreenegg.com/recipes/ice-cream-sandwiches/

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Barbecued Chicken Hoagies with Zesty Mustard-Broccoli Slaw

Barbecued Chicken Hoagies with Zesty Mustard-Broccoli Slaw

Serves: 4 // Prep time: 25 minutes, plus about 25 minutes for the sauce | Grilling time: 8 to 12 minutes

INGREDIENTS

SAUCE

·         1 tablespoon extra-virgin olive oil

·         ¼ medium yellow onion, finely chopped

·         2 garlic cloves, minced

·         1 cup ketchup

·         2 tablespoons cider vinegar

·         2 tablespoons packed light brown sugar

·         1 tablespoon molasses

·         1 tablespoon Worcestershire sauce

·         1 tablespoon spicy brown mustard

·         ¼ teaspoon ground cayenne pepper

·         Kosher salt

·         Freshly ground black pepper

·         Extra-virgin olive oil

·         3 tablespoons mayonnaise

·         2 tablespoons whole-grain Dijon mustard

·         1 tablespoon cider vinegar

·         2 teaspoons granulated sugar

·         12 ounces broccoli slaw, or other prepared coleslaw

·         ¼ cup basil leaves, thinly sliced

·         4 boneless, skinless chicken breast halves, each about 6 ounces

·         4 sourdough hoagie buns or other soft buns, split

INSTRUCTIONS

1.       In a medium saucepan over medium heat, warm the oil. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the remaining sauce ingredients, including ¼ teaspoon salt and ¼ teaspoon pepper, and whisk to combine. Bring the sauce to a boil, and then reduce the heat and simmer gently until thickened slightly and the flavors have blended, about 20 minutes. Remove from the heat. Reserve ¼ cup of the sauce for basting the chicken.

2.       In a medium bowl whisk 3 tablespoons oil, the mayonnaise, mustard, vinegar, sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the slaw and basil and turn to coat in the dressing. Let the slaw sit at room temperature while you grill the chicken. 

3.       Prepare the grill for direct cooking over medium heat (350° to 450°F). 

4.       Brush the chicken breasts on both sides with oil and season evenly with ½ teaspoon salt and ½ teaspoon pepper. Brush the cut side of the buns with oil. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning and basting with the reserved sauce three times. During the last minute of grilling time, toast the buns, cut side down, over direct heat. Remove from the grill and let the chicken rest for 3 to 5 minutes.

5.       Cut the chicken into thin slices and toss with your desired amount of sauce. Fill each hoagie bun with the chicken and slaw. Serve right away.

 

Article Source: http://www.weber.com/recipes/poultry/barbecued-chicken-hoagies-with-zesty-mustard-broccoli-sla

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Bacon Cheeseburgers with Blue Cheese Coleslaw

Bacon Cheeseburgers with Blue Cheese Coleslaw

Serves: 4 // Prep time: 20 minutes | Grilling time: 8 to 10 minutes

INGREDIENTS

·         ½ cup crumbled blue cheese

·         3 tablespoons mayonnaise

·         2 tablespoons red wine vinegar

·         Freshly ground black pepper

·         4 cups shredded coleslaw blend

·         4 slices thick-cut bacon

·         1½ pounds ground chuck (80% lean)

·         1 teaspoon kosher salt

·         4 thin slices mild cheddar cheese

·         4 hamburger buns, split

·         4 very thin slices red onion

INSTRUCTIONS

1.       In a medium bowl mix the blue cheese, mayonnaise, vinegar, and ½ teaspoon pepper to make a dressing. Add the coleslaw blend and toss in the dressing. Refrigerate until ready to use.

2.       In a large skillet over medium heat, fry the bacon until crisp, about 10 minutes, turning occasionally. Drain the bacon on a plate lined with a paper towel.

3.       Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

4.       Mix the ground chuck, salt, and ¾ teaspoon pepper, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

5.       Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last minute of grilling time, top each patty with a slice of cheese and toast the buns, cut side down, over direct heat.

6.       To assemble the burgers top the bottom of each bun with a patty, a strip of bacon (torn in half), an onion slice, and the coleslaw. Serve warm.

 

Article Source: http://www.weber.com/recipes/beef/bacon-cheeseburgers-with-blue-cheese-colesla

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Cajun Shrimp Burgers with Tartar Sauce

Cajun Shrimp Burgers with Tartar Sauce

Serves: 4 // Prep time: 30 minutes | Chilling time: 30 minutes to 2 hours | Grilling time: about 8 minutes | Special equipment: grill-proof griddle

INGREDIENTS

PATTIES

·         2 scallions (white and light green parts only)

·         1 rib celery, cut into 2-inch pieces

·         1 pound raw shrimp, peeled and deveined, tails removed

·         ½ cup loosely packed fresh Italian parsley leaves

·         1 tablespoon Old Bay® Seasoning

·         1 teaspoon finely grated lemon zest

·         ½ teaspoon mustard powder

·         ¼ teaspoon ground cayenne pepper

·         ¾ cup panko bread crumbs

·         Extra-virgin olive oil

SAUCE

·         ¼ cup mayonnaise

·         2 tablespoons dill pickle relish

·         2 teaspoons prepared horseradish

·         ¾ teaspoon hot pepper sauce

·         4 hamburger buns, split

·         4 leaves romaine lettuce

·         8 very thin slices red onion

·         8 pepperoncini, thinly sliced into rings (optional)

INSTRUCTIONS

1.       In a food processor combine the scallions and celery and process until finely chopped. Add the remaining patty ingredients, except the bread crumbs, and pulse briefly until the mixture forms a very chunky mixture, about 8 one-second pulses. There should be many pieces of shrimp remaining, each about the size of a pea. Transfer to a bowl. Add the panko to the shrimp mixture and stir gently until just combined. Form into four patties of equal size, each about 4½ inches in diameter and no more than ½ inch thick.

2.       Lightly coat a platter with oil. Arrange the patties on the platter, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.

3.       Combine the sauce ingredients. Refrigerate until ready to use.

4.       Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a grill-proof griddle.

5.       Lightly brush the patties on both sides with oil, place on the griddle, and cook over direct medium heat, with the lid closed, until golden and firm, about 8 minutes, carefully turning once after 5 minutes. During the last 30 seconds to 1 minute of grilling time, toast the buns on the cooking grates, cut side down, over direct heat. Build each burger on a bun with sauce, lettuce, a patty, onion, and pepperoncini, if using. Serve warm.

 

Article Source: http://www.weber.com/recipes/seafood/cajun-shrimp-burgers-with-tartar-sauc

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Hanger Steak with Stuffed Tomatoes

Hanger Steak with Stuffed Tomatoes

Serves: 4 // Prep time: 30 minutes | Grilling time: 8 to 10 minutes

INGREDIENTS

·         4 beefsteak or heirloom tomatoes, each about 8 ounces

·         3 small garlic cloves, divided

·         Kosher salt

·         Freshly ground black pepper

·         ½ teaspoon ancho chile powder

·         1 hanger steak, about 1½ pounds, center tendon removed (this will create 2 steak pieces), patted dry

·         Extra-virgin olive oil

·         1 cup tightly packed fresh basil leaves

·         ¼ cup finely grated Parmigiano-Reggiano® cheese

·         1½ cups panko bread crumbs

·         ¼ cup pine nuts, lightly toasted in a dry skillet

INSTRUCTIONS

1.       Cut a ½-inch slice off the top of each tomato. With a small knife cut around the inside of the fleshy part of the tomato (do not cut through the bottom of the tomato) to within ½ inch of the skin. With a teaspoon, scoop out the tomato flesh, leaving about ½ inch of flesh attached to the skin. Discard the juice and seeds to make room for the stuffing. Turn the tomatoes, cut side down, on a plate lined with paper towels to drain.

2.       Mince two of the garlic cloves, and then mix with 1 teaspoon salt, ½ teaspoon pepper, and the chile powder. Lightly brush the steaks on both sides with oil and season with the spices. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

3.       Prepare the grill for direct cooking over medium heat (350° to 450°F).

4.       In a food processor chop the remaining garlic clove, and then add the basil and a pinch of salt; process until the basil is finely chopped. With the processor running, add ¼ cup plus 2 tablespoons oil in a slow, steady stream, stopping to scrape the inside of the bowl once or twice. Pulse in the cheese. Add the bread crumbs and pulse until thoroughly combined. Add the pine nuts and pulse a few times to combine and chop the nuts coarsely; season with salt. Lightly season the tomato cavities with salt and pepper, and then spoon in the bread crumb mixture, packing it down to fit in as much as possible and mounding additional crumbs on top (you will not need all of it).

5.       Grill the steaks over direct medium heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare (depending on the thickness of the steak), turning once or twice. At the same time, grill the tomatoes overdirect medium heat until softened and the topping is slightly browned, 6 to 8 minutes. Remove from the grill and let the steaks rest for 3 to 5 minutes.

6.       Cut the steaks into thin slices, and then garnish with the remaining bread crumbs. Serve warm with the tomatoes.

7.       Note: If you can’t find hanger steak, substitute with skirt steak or flat iron steak.

 

Article Source: http://www.weber.com/recipes/beef/hanger-steak-with-stuffed-tomatoes

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Philly-Style Steak Sandwiches with Grilled Onions and Provolone

Philly-Style Steak Sandwiches with Grilled Onions and Provolone

Serves: 4 // Prep time: 20 minutes | Grilling time: 11 to 13 minutes | Special equipment: perforated grill pan

INGREDIENTS

·         1 large yellow onion, thinly sliced

·         1 red bell pepper, thinly sliced

·         1 yellow bell pepper, thinly sliced

·         2 garlic cloves, thinly sliced

·         2 tablespoons extra-virgin olive oil

·         1 teaspoon dried oregano

·         Kosher salt

·         Freshly ground black pepper

·         2 boneless rib eye steaks, each 8 to 10 ounces and about 1 inch thick, trimmed of excess fat

·         Extra-virgin olive oil

·         4 ciabatta rolls, split

·         1 garlic clove, peeled

·         8 thin slices provolone cheese, about 1 ounce each

INSTRUCTIONS

1.       Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat the grill pan.

2.       In a large bowl combine the onion, peppers, garlic, oil, and oregano. Season with salt and pepper and toss to coat evenly. Spread the vegetables on the grill pan in a single layer. Grill over direct high heat, with the lid closed as much as possible, until they start to brown and are tender, about 6 minutes, stirring occasionally. Transfer to a medium bowl.

3.       Cut the steaks lengthwise into ⅛-inch slices. Place the slices in a medium bowl, add just enough oil to coat them lightly, and season with salt and pepper; toss to coat. Grill the steak slices on the grill pan over direct high heat, with the lid closed as much as possible, until the meat begins to curl and brown, 4 to 6 minutes, turning occasionally. Wearing barbecue mitts, remove the pan from the grill and set it down on a heatproof surface.

4.       Brush the cooking grates clean. Lightly brush the cut sides of the rolls with oil and grill them over direct high heat until toasted, 30 seconds to 1 minute. Gently rub the garlic onto the toasted rolls.

5.       Build the sandwiches with cheese, meat, onions, and peppers. Serve warm.

 

Article Source: http://www.weber.com/recipes/beef/philly-style-steak-sandwiches-with-grilled-onions-and-provolone

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Rib Eye Steaks with Chipotle Butter

Rib Eye Steaks with Chipotle Butter

Serves: 4 // Prep time: 15 minutes | Grilling time: 6 to 8 minutes

INGREDIENTS

BUTTER

·         ¼ cup (½ stick) unsalted butter, softened

·         1 tablespoon minced canned chipotle chiles in adobo sauce

·         1 teaspoon packed brown sugar

·         ¼ teaspoon kosher salt

RUB

·         2 teaspoons kosher salt

·         1½ teaspoons ancho chile powder

·         1 teaspoon unsweetened cocoa powder

·         ½ teaspoon freshly ground black pepper

·         ½ teaspoon packed brown sugar

·         4 rib eye steaks, each about 10 ounces and 1 inch thick, trimmed of excess fat

·         Extra-virgin olive oil

INSTRUCTIONS

1.       In a medium bowl mix the butter ingredients until evenly incorporated.

2.       Prepare the grill for direct cooking over high heat (450° to 550°F).

3.       In a small bowl combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

4.       Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and smear the butter on top. Let rest for 3 to 5 minutes. Serve warm.

 

Article Source: http://www.weber.com/recipes/beef/rib-eye-steaks-with-chipotle-butter

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Seared Scallops and Grits

Seared Scallops and Grits

Serves: 4 // Prep time: 30 minutes | Grilling time: 4 to 6 minutes

INGREDIENTS

·         7 tablespoons unsalted butter, divided

·         ⅓ cup panko bread crumbs

·         1 garlic clove, minced

·         2 teaspoons finely chopped fresh thyme leaves

·         Kosher salt

GRITS

·         3-½ cups whole milk, plus more if needed

·         2 garlic cloves, minced

·         ¾ cup quick-cooking grits

·         4 ounces grated extra-sharp white cheddar cheese

·         Freshly ground black pepper

·         16 sea scallops, each about 2 ounces

·         1-¼ teaspoons Cajun seasoning

·         4 scallions, ends trimmed

·         Hot pepper sauce

·         1 tablespoon finely chopped fresh Italian parsley leaves

INSTRUCTIONS

1.       In a skillet over medium-high heat, melt the butter. Pour off 5 tablespoons of the butter; set aside and keep warm. Add the panko and garlic to the remaining 2 tablespoons butter in the skillet and cook until the panko is crisp and golden, 3 to 4 minutes, stirring often. Stir in the thyme and ⅛ teaspoon salt. Remove from the heat. 

2.       Prepare the grill for direct cooking over high heat (450° to 550°F).

3.       In a saucepan combine 3-½ cups milk, the garlic, and ¾ teaspoon salt. Bring to a simmer over medium-high heat. Gradually whisk in the grits. Reduce the heat to low and continue cooking until the mixture thickens and the grits are very tender, 6 to 9 minutes, whisking often and adding water ¼ cup at a time if the mixture seems too thick. Stir in the cheese and season with pepper. Remove from the heat and cover to keep warm.

4.       Pat the scallops dry. Remove and discard the small, tough side muscle that might be left on each one. In a bowl combine the scallops, Cajun seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Turn the scallops in the seasonings and then add 2 tablespoons of the melted butter and toss to coat. 

5.       Brush the cooking grates clean. Grill the scallops over direct high heat, with the lid closed, until they are lightly browned and just opaque in the center, 4 to 6 minutes, turning once or twice. During the last minute of grilling time, grill the scallions over direct heat, turning once. Transfer the scallops to a clean bowl and add 1 tablespoon hot pepper sauce, or to taste, and the remaining 3 tablespoons melted butter; toss to coat. Roughly chop the scallions.

6.       If the grits have solidified, loosen with a few tablespoons of water or milk and then warm through. Divide the grits among four plates. Top the grits with the scallions, scallops, and bread crumbs. Garnish with parsley and serve immediately with more hot pepper sauce, if desired.

 

Article Source: http://www.weber.com/recipes/seafood/seared-scallops-and-grits

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