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Tag Archive | "grill"

Fire up your tailgate with tips from a pro


BACK-Tailgating-ideas(Family Features) Grilled food is good anywhere for any occasion. Whether you’re tailgating in the stadium parking lot or watching the game in your own backyard with family and friends, get ready to take your grill skills to the gridiron. While you might not be in the running for MVP this season, everyone has a shot at being Tailgater of the Year.

Try these tips from world champion pitmaster Chris Lilly to tailgate like a pro this season:

Score an Early First Down: Marinate meat before guests arrive. Try KC Masterpiece marinades, such as Santa Fe Picante, which gives a real kick to meat, seafood and vegetables. It can add flavor to meat in as little as 30 minutes. Also, to be confident your grill will be ready to cook in about 10 minutes, try KingsfordMatch Light charcoal.

Avoid Turnovers: Frequent flipping of items on the grill can dry out the food. Instead, let food brown before turning to develop a flavorful crust, which is the signature of great grilling. When it’s time to flip, use tongs or a spatula in place of forks, which pierce food and release juices.

Don’t call in the second string: One of the best parts about tailgating at home is that you own the “concession stand.” You wouldn’t call the deliveryman from the stadium, so make sure you follow the same rule when watching the game at home. Fire up your grill to experience the sights, sounds and smells of the stadium right in your own backyard with Lilly’s Barbecue Chicken Pizza with Alabama White Sauce.

Need to step up your game with new tailgating recipes? Check out www.Grilling.com for tips, tricks and recipes to take your game day grilling to the next level.

Barbecue Chicken Pizza with Alabama White Sauce

Makes: 1 16-inch pizza

Prep time: 15 minutes

Cook time: 21 minutes

Alabama White Sauce

2 tablespoons onion, diced

1/2 teaspoon garlic, minced

1/2 tablespoon butter

3 tablespoons distilled white vinegar

4 teaspoons sugar

2 tablespoons Parmesan cheese, grated

1/2 cup mayonnaise

1/2 teaspoon coarse black pepper, ground

1/2 teaspoon fresh basil, chopped

1/2 teaspoon fresh oregano, chopped

1/2 teaspoon fresh Italian parsley, chopped

1/4 teaspoon lemon juice

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

Barbecue Chicken Pizza

16 ounces pizza dough

1/2 cup grilled chicken, diced

1/2 cup hot and spicy sausage, cut in 1/4 inch slices

1 1/4 cups mozzarella cheese, shredded

Preheat grill to 500 degrees Fahrenheit using Kingsford charcoal.

Sauté onions and garlic in butter over medium heat for approximately 1 minute, or until onions turn slightly translucent. Remove from heat and add vinegar and sugar. Stir mixture until sugar dissolves and pour it into small mixing bowl. Add Parmesan cheese and mix well. Add remaining white sauce ingredients and blend together.

Roll pizza dough to 16-inch diameter circle on lightly greased pizza stone and spread pizza sauce over dough evenly. Top pizza with diced grilled chicken and slices of sausage. Spread mozzarella cheese evenly over pizza.

Place pizza stone on grill and close lid. Cook for 10-12 minutes, or until crust is brown and crisp. Remove pizza from grill, cut and serve.

Posted in Back to School, RecipesComments Off

TREAT DAD LIKE ROYALTY


King Tenderloin with Red Velvet Demi Glace

Give him a Father’s Day feast fit for a king

Family Features
This Father’s Day, give Dad the royal treatment by creating a feast that combines his two favorite things — the grill and steak.
Whether you serve the King Tenderloin with Red Velvet Demi Glace, the Duke of Sirloin with Pub Rub, the Count Strip Loin with Parmesan Crusted Crown, or the Barron of Ribeye with Royal Forest Butter, His Majesty will savor every mouthwatering bite. And when you follow these grilling tips and cook his steaks to perfection, he may very well proclaim you Master of the Grill.
For a free “Great Gathering Guide and Cookbook” from Omaha Steaks, filled with more mouthwatering ways to enjoy great steaks, burgers and gourmet foods, call 1-800-228-9055 or visit www.OmahaSteaks.com.

King Tenderloin with Red Velvet Demi Glace
Serves 4
4     Omaha Steaks Filet Mignon
2     tablespoons olive oil
1     teaspoon sea salt
1/2     teaspoon black pepper,  freshly ground
Red Velvet Demi Glace
1. Preheat grill on high.
2. Blot steaks dry with a clean paper towel.
3. Brush steaks with olive oil and season with salt and pepper.
4. Grill steaks to desired doneness while searing the outside.
5. Ladle a small amount of Red Velvet Demi Glace onto the serving plate.
6. Place the steak on the Demi Glace then ladle a thin ribbon of additional Demi Glace over the steak.

Red Velvet Demi Glace
1/2     teaspoon olive oil
2     tablespoons shallots, minced
1/2    teaspoon garlic, minced
1     cup Cabernet Sauvignon
1     tablespoon aged balsamic vinegar
1     cup Demi Glace (can be found in most grocery and specialty  food stores)
1. Heat olive oil in sauté pan. Add shallots and garlic, sauté until transparent.
2. Add Cabernet Sauvignon and balsamic vinegar to pan, reducing liquids by 2/3.
3. Add Demi Glace to pan and bring to a simmer for 5 minutes or until sauce has slightly thickened.

Duke of Sirloin with Pub Rub

Duke of Sirloin with Pub Rub
Serves 4
4     Omaha Steaks Sirloin Steaks
2     tablespoons olive oil
2     tablespoons fresh garlic, minced
1     tablespoon kosher salt
1     teaspoon black pepper, coarsely ground
1. Preheat grill on high.
2. Blot steaks dry using a clean paper towel.
3. In a small mixing bowl, combine oil, garlic, salt and pepper.
4. Generously rub steaks with mixture on all sides.
5. Grill steaks to desired doneness while searing the outside.

Barron of Ribeye with Royal Forest Butter
Serves 4
4     Omaha Steaks Ribeye Steaks
2     tablespoons olive oil
1     teaspoon sea salt
1/2     teaspoon black pepper, freshly ground
1     recipe Royal Forest Butter
1. Preheat grill on high.
2. Blot steaks dry with a clean paper towel.
3. Brush steaks with olive oil and season with salt and pepper.
4. Grill steaks to desired doneness while searing the outside.
5. Just before removing the steaks from the grill, place a generous slice of Royal Forest Butter on each steak.
6. Let steaks rest 2 minutes, while butter continues to melt and then serve.

Royal Forest Butter
Makes 1/4 pound (6 to 8 servings)
1     ounce shiitake mushrooms, dried, minced (can be found in produce section of grocery store)
1/4     cup Worcestershire sauce
1/2     cup unsalted butter, softened
1     tablespoon garlic,  freshly minced
Salt, to taste
1/4     teaspoon black pepper, freshly ground
1. In a small mixing bowl, add minced shiitake mushrooms and Worcestershire sauce, mixing well until liquid is all soaked up by dried mushrooms. Add butter, garlic, salt
and pepper to mushroom mixture. Mix well until smooth.
2. Place the butter mixture in the middle of a large piece of plastic wrap. Form into a log and wrap tightly. Store butter in the refrigerator; it will keep for several weeks.
3. To use, unwrap butter and cut into coin shaped slices.

Count Strip Loin with Parmesan Crusted Crown
Serves 4
4     Omaha Steaks Strip Loin Steaks
1/4     cup Dijon mustard
1     teaspoon sea salt
1/2     teaspoon black pepper, freshly ground
1/2     cup aged Parmesan cheese, finely grated
4     teaspoons Italian parsley, chopped
1. Blot steaks dry with a clean paper towel.
2. Coat steaks completely with Dijon mustard, using your hands.
3. Sprinkle both sides of steaks with salt and black pepper.
4. Sprinkle both sides of steaks with 1 tablespoon grated Parmesan cheese and pat down well to ensure it sticks.
5. Sprinkle both sides of steaks with 1/2 teaspoon parsley.
6. Steaks can be grilled, broiled or pan-sautéed in a non-stick pan to desired doneness.
Tip: Steaks may be prepared one day ahead of time and stored in refrigerator until ready to cook.

Top 5 Tips for Perfect Grilling

1. Clean and pre-heat your grill on high.
2. Lightly oil and season food before you put it on the grill. This helps the searing process and prevents sticking.
3. Sear the outside of steaks when grilling, using tongs or a spatula to turn the meat. Cover the grill as much as possible during the grilling process to help lock in the great flavor and to prevent flare-ups.
4. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked product.
5. Place your cooked food on a clean plate and allow to rest for five minutes before serving to retain moisture and juiciness.

Posted in Featured, RecipesComments Off


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