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Fire Up the Grill How to add some spice to you next BBQ

Brie and Shallot Parisian Burgers

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  • 1 cup thinly sliced shallots
  • 2 tablespoons extra-virgin olive oil
  • Patties
  • 1 1/2 pounds ground chuck (80 percent lean)
  • 3 tablespoons fine dry bread crumbs
  • 3 tablespoons beef or chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces brie cheese (not the triple cream variety)
  • 4 round crusty rolls (each about 4 inches in diameter)
  • 1/3 cup whole-grain mustard
  • 2 cups baby arugula

 In a medium skillet over low heat combine the shallots with the oil and cook until they are browned but not scorched about 20 minutes stirring often. Let cool to room temperature.

Prepare the grill for direct cooking over high heat. In a large bowl gently mix the patty ingredients and shape into 4 patties of equal size and thickness. Make a hole in the center of each patty for the cheese.

Brush the cooking grates clean. Grill the patties over direct high heat with the lid closed as much as possible until cooked to medium 8 to 10 minutes turning once when the patties release easily from the grate without sticking. During the last minute of cooking time toast the buns cut sides down over direct heat.

Assemble the burgers with shallots mustard and arugula. Serve warm.

WAY TO GRILL: direct high heat (450 degrees to 550 degrees F) GRILLING TIME: 8 to 10 minutes

©2008 Weber-Stephen Products Co. Recipe from “Weber’s Way to Grill™” by Jamie Purviance.

Vietnamese Shrimp Pops with Peanut Sauce

shrimp

Sauce

  • 1 cup unsweetened coconut milk (stirred)
  • 1/3 cup old-fashioned peanut butter (stirred)
  • 1 teaspoon finely grated lime zest
  • 3 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon hot chili sauce (such as Sriracha)
  • 1/2 teaspoon grated fresh ginger

Shrimp Pops

  • 1 pound ground pork
  • 3/4 pound shrimp (peeled and deveined)
  • 1/2 cup coarsely chopped fresh basil
  • 1/4 cup panko bread crumbs
  • 2 large garlic cloves
  • 1 tablespoon soy sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup vegetable oil

In a heavy-bottomed saucepan combine the sauce ingredients. Place over medium heat and cook (but do not simmer) whisking constantly just until the sauce is smooth and slightly thickened 2 to 3 minutes (the sauce will thicken further as it cools). Remove from the heat.

In a food processor or blender pulse the shrimp pop ingredients and process until a chunky paste is formed. Pour the vegetable oil onto a sheet pan and brush it evenly all over the surface. Using 2 spoons shape the mixture into small ovals or quenelles placing them on the oiled sheet pan as you make them. Turn them making sure they are well coated with oil. Refrigerate for 30 minutes to 1 hour to firm up the texture.

Prepare the grill for direct cooking over high heat.

Place a quenelle on the end of each skewer. Brush the cooking grates clean. Grill the shrimp pops over direct high heat with the lid closed as much as possible until they are opaque throughout 4 to 6 minutes turning once or twice (cut one open with a sharp knife to test for doneness). Arrange the shrimp pops on a serving platter. Serve warm with the dipping sauce.

WAY TO GRILL: direct high heat (450° to 550°F)

GRILLING TIME: 4 to 6 minutes

SPECIAL EQUIPMENT: bamboo skewers, soaked in water for at least 30 minutes

©2008 Weber-Stephen Products Co. Recipe from “Weber’s Way to Grill™” by Jamie Purviance.

Planked Salmon with Asian Barbecue Sauce

salmon

  • 4 6-ounce salmon fillets or a single 1 1/2 pound fillet
  • 1 15-inch cedar maple or alder rilling plank soaked
  • 1 tablespoon sesame seeds

SAUCE

  • 1/4 cup ketchup
  • 1/4 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon crushed red pepper

FIRST

Combine sauce ingredients in a medium bowl.

Divide in half using one half for basting and reserving the other to serve with salmon.

NEXT

Preheat grill to medium-low heat. Brush half of sauce on the salmon then sprinkle with sesame seeds. Place soaked plank on grill close lid and allow plank to heat for 3 minutes.

Turn plank over place salmon directly on heat side and close the lid again. Cook 12 minutes (for medium) or until desired doneness.

LAST

Remove salmon and plank from grill and allow to rest 3 minutes. Serve with remaining barbecue sauce.

Recipe courtesy Gena Knox (www.genaknox.com)

Barbecued Meat Loaf

meat loaf

Meat Loaf

  • 1 1/4 pounds ground beef (80 percent lean)
  • 1 1/4 pounds ground pork
  • 2 cups panko bread crumbs
  • 1 cup finely chopped yellow onion
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried tarragon
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Sauce

  • 1/2 cup bottled barbecue sauce
  • 1/4 cup ketchup

In a large bowl using your hands gently combine the meat loaf ingredients.

Divide the meat loaf mixture in half and form into 2 loaves each abou t4 inches wide and 6 to 7 inches long. Place the loaves on a sheet pan. Prepare the grill for indirect cooking over medium-low heat.

In a small bowl mix the sauce ingredients. Set aside half of the sauce to serve with the meat loaf. Top each meat loaf with 3 tablespoons of the remaining sauce and coat thoroughly.

Brush the cooking grates clean. Using a metal spatula gently pick up each loaf from the sheet pan and place directly on the cooking grate. Grill the meat loaves over indirect medium low heat with the lid closed until a thermometer inserted horizontally through the top of each loaf registers 155 degrees F (about 50 to 60 minutes).

Remove the loaves from the grill and let rest 10 to 15 minutes. Remove the loaves from the grill and let rest 10 to 15 minutes.

Once removed from the grill the loaves will continue to cook allowing them to reach the recommended 160 degrees F for ground beef and pork. Cut the loaves into ½-inch slices and serve with the reserved sauce.

To Make the Meat Loaf Sandwiches:

Cut the meat loaf into 1/2-inch-thick slices and slather both sides with some of the reserved sauce. Grill over direct low heat (250 degrees to 350 degrees F) with the lid closed as much as possible for 4 to 6 minutes turning once. Serve on sourdough bread. Also great with melted provolone cheese.

WAY TO GRILL: indirect medium-low heat (about 300 degrees F) GRILLING TIME: 50 to 60 minutes 

SPECIAL EQUIPMENT: instant-read thermometer

©2008 Weber-Stephen Products Co. Recipe from “Weber’s Way to Grill™” by Jamie Purviance.

Smoked Strawberry Mozzarella Crostini

staw

  • 1 1/2 cups fresh strawberries (diced)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1 8-ounce ball fresh mozzarella (packed in water) sliced 1/2-inch thick
  • 8 slices baguette (sliced 1/2-inch thick toasted in oven or on grill)
  • 1 15-inch cedar or alder grilling plank (soaked 1 hour)
  • 8 large basil leaves

FIRST

Preheat grill to medium-low heat. In a small bowl combine strawberries balsamic vinegar and sugar; set aside to marinate. Place soaked plank on grill close lid and allow to heat for 3 minutes. Using tongs turn plank over and place baguette slices on the heated side.

NEXT

Top each baguette slice with mozzarella; close the lid and grill for 8 to 10 minutes or until cheese melts and edges begin to brown.

LAST

Remove plank and baguette slices from grill. Add one basil leaf and marinated strawberries to each slice. Serve immediately

Recipe courtesy Gena Knox of GenaKnox.com

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