• May

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    2024
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May Grilling Recipes

Five delicious recipes that can be made using one of our new featured products by Napoleon.

Grilled Meatballs with Pasta Sauce

Ingredients

  • Meatballs
    • 1 lb. ground Italian Sausage
    • ¾ cup cooked lentils
    • ¼ cup grated onion
    • 1 clove garlic, grated
  • Roasted Vegetable Sauce
    • 8 – 10 Roma tomatoes, quartered
    • 1 medium onion, quartered
    • 6 cloves garlic, crushed
    • 1 or 2 red peppers, quartered
    • ½ lb. mushrooms (optional)
    • 1 tbsp. oil
    • Salt, pepper and Italian seasoning (to taste)
    • 1 can tomato paste
    • Pinch salt (optional)
    • 1 lb pasta, your favorite shape
  • Garlic Bread
    • 1 pre-cooked pizza crust
    • 4 tbsp butter softened
    • 2 gloves garlic, grated
    • 1 tsp dried parsley
    • 2 tbsp parmesan cheese, grated
    • ½ cup mozzarella cheese, grated

Instructions

  1. Preheat the barbecue to 400°F.
  2. Cut the tomatoes, onions and bell peppers, and whole garlic cloves onto a baking tray. Drizzle with oil, and season to taste. Give the tray a good shake.
  3. Place the tray onto the barbecue over direct heat and roast the veggies.
  4. While your veggies are roasting, use a blender or food processor and grate the onion, then puree the lentils. Combine the onion, lentils, and grated garlic with the ground sausage. For the sausage mixture into small balls, about the size of gold balls.
  5. Cook the meatballs directly on the cooking grids or corral them in a topper for easier cooking. Cook for 15-20 minutes, or until they reach an internal temperature of 165°F.
  6. When you get the meatballs on, bring a pot of salted water to the boil, and cook until al dente. Drain and set aside.
  7. Once the meatballs have been cooking for about 10 minutes, remove the roasting vegetables and throw them into a blender or food processor. Add the tomato paste and blend. Give the sauce a blend until smooth. Taste and add seasoning as needed. If it is too tomato-y add a pinch or two of sugar.
  8. Spread the pizza crust, edge to edge, with garlic butter. Top with mozzarella cheese. Place the crust directly onto the cooking grids or cook on a baking sheet. Cook for about 5 minutes or until the cheese is melted and gooey.
  9. Slice the pizza crust into fingers and serve dinner any way you like.

Recipe adapted from Napoleon


Crunch Wrap Extreme

Ingredients

  • Crunch Wrap
    • 2 steaks *boneless blade steak, flat iron, skirt, flank, NY strip, ribeye, etc
    • Taco seasoning
    • 6 extra – large flour tortillas
    • 4 tostadas
    • 2 cups shredded cheese
    • 2 cups shredded iceberg lettuce
    • ½ cup queso-style cheese
    • 1 red onion slice thin
  • Fried Poblano
    • 2 poblano peppers, sliced into ribbons
    • 2 cups whole milk
    • 1 ½ cups all-purpose flour
    • 1 tsp paprika
    • 2 tsp onion and/or garlic powder
    • Salt and pepper, to taste
    • 3 cups canola or vegetable oil
  • Grilled Corn Guacamole Cream
    • 2 ripe avocados
    • 1 lime, juiced
    • 2 ears corn, grilled until tender
    • 2 cloves garlic, minced
    • 1 cup sour cream

Instructions

  1. Sear the corn over direct, high heat, turning until charred and tender. Remove and allow to cool. While cooling, slice and pit the avocado, add to a nonreactive bowl, season with salt to taste, add garlic and lime juice, then mash. Slice corn off the cob and add it to the avocado. Stir in the sour cream. Place in the fridge until needed.
  2. Prepare the poblano peppers. Slice them thin, placing them into a bowl. Cover with milk for a few minutes while you prepare the flour and oil. Season the steaks with taco seasoning.
  3. Preheat the barbecue to high, around 500°F. If you have a side burner, place a deep pot or the stainless-steel grill wok over and light the burner, setting it to medium. Fill the pot or wok with 2 to 3 cups of oil. Ig you do not have a side burner, you can do this part on the stovetop.
  4. In a bowl or tray, combine the flour, onion, and garlic powder. Dredge the poblano peppers in the flour.
  5. Sear the steak over direct heat. Sear the steaks for 1 to 3 minutes per side until grill marks form. The steaks can then be moved to indirect heat or the warming rack until an internal temperature of 130 to 140°F is reached. Remove the steak and allow it to rest.
  6. While the steak is searing, fry the poblano in batches until golden and crispy (unless doing on a stovetop, then do them while resting the steaks). Place onto the barbecue to drain and keep warm.
  7. Once the steaks and fried poblanos are ready it is time to assemble. Place a cast iron frying pan or griddle onto the cooking grids (they’re still hot so be careful). Turn the burners down to medium.
  8. Slice the steak. Assemble the crunch wrap by placing a layer of queso cheese, the frizzled poblanos, a layer of sliced steak, the tostado, the avocado cream, lettuce, onion, and finally a small tortilla. Fold the sides of the large tortilla over the little one. Repeat with new tortillas until the ingredients are gone.
  9. Bring the Crunch Wrap Extremes out to the barbecue. Spray with cooking spray or use butter or oil to fry the wraps, seam side down, until crisp and golden. Flip and fry the top as well.
  10. Serve with salsa, extra queso, extra guacamole, etc.

Recipe adapted from Napoleon


Baked Brie-Schetta

Ingredients

  • 1 Brie, 6-inch
  • 24-30 grape tomatoes, diced
  • 3 slices red onion, diced
  • 1 clove garlic, grated/minced
  • ½ tsp oregano
  • 1 tsp parsley
  • 1 tbsp olive oil + a little bit for greasing
  • Salt and pepper to taste
  • Garlic Bread
    • 2 Herb & Garlic Half Baguette
    • ¼ cup butter
    • 2 tbsp balsamic reduction
    • 3 to 5 leaves fresh basil, sliced

Instructions

  1. Preheat your grill to 400 °F, and prepare to use the indirect grilling method.
  2. In a non-reactive bowl, combine the chopped tomatoes, onion, garlic, herbs, olive oil, and salt and pepper to taste. Set aside to allow the flavors to mingle a little.
  3. While the bruschetta mix is becoming even more delicious, use a little olive oil to brush the inside of a cast iron skillet.
  4. Place the brie into the greased vessel and then top it with the bruschetta mix. Place the brie onto the grill over the unlit burners, or on the warming rack to bake for 15 minutes.
  5. While the brie is baking, slice the baguettes and butter both sides. Grill the baguette over direct heat until grill lines have formed, and the bread is nice and crispy.
  6. Carefully remove the baked brie and baguette slices from the grill. Serve immediately drizzled with balsamic reduction.

Recipe adapted from Napoleon


Pulled Pork Buns

Ingredients

  • 1 package pizza dough
  • Flour, for dusting
  • 3 cups pulled pork, warmed
  • 2 cups BBQ sauce
  • 1 ½ cups shredded cheese
  • Butter or nonstick spray

Instructions

  1. Pull the pizza dough out of the fridge and allow it to rise to room temperature. Take the bread clip off the bag and make sure there is space for the dough to expand. While you are waiting, preheat your grill to 375°F by lighting all burners to low.
  2. Prep the ingredients by warming the pulled pork, adding sauce as needed, and shredding your cheese. Brush or spray your cast iron pan with butter or nonstick spray.
  3. Dust your work surface with flour and roll the pizza dough into a rectangle, about 12 x 15 inches and ¼ inch thick.
  4. Brush the rolled-out dough with barbecue sauce. Top that with ¾ of the cheese and a thick layer of warm pulled pork. Roll the long edge into a tight spiral like a sleeping bag.
  5. Once rolled, place the dough, seam side down, and slice into 6 to 8 even sections. Arrange the sections in the cast iron frying pan. Allow them to rest in the cast iron pan for 10-15 minutes before baking.
  6. Bake the pulled pork rolls in the barbecue for 20-40 minutes, checking after 20 minutes for doneness. You may need to turn off the burners below the frying pan and turn up the ones that are not under the frying pan. Just keep an eye on the barbecue’s temperature and how the rolls are cooking, adjusting as needed.
  7. When nearly done, top with the remaining cheese.
  8. Remove the buns from the barbecue when they are cooked through. Drizzle with barbecue sauce and then rest for 10 minutes before serving with extra sauce on the side for dipping.

Recipe adapted from Napoleon


Homemade Donuts

Ingredients

  • Doughnuts:
    • 4 ½ tsp (2 envelopes) dry active yeast
    • ¼ cup water
    • 1 ½ cups milk, warmed
    • ½ cup sugar
    • 1 tsp salt
    • 2 eggs
    • 1/3 cup melted butter
    • 5 cups all-purpose flour
    • 6 cups oil for frying
  • The Glaze:
    • 3 tbsp butter
    • 1 cup icing sugar
    • 1 tsp vanilla
    • 2 tbsp heavy cream
    • Rainbow sprinkles

Instructions

  1. In the bowl of your stand mixer combine the warm water and yeast. Let the mixture stand for about 5 minutes while you gather the rest of the ingredients.
  2. In a microwave safe dish, heat the milk and butter for a maximum of 2 minutes, until the butter is melted and the milk is warm to touch, but not steaming or boiling. Allow the milk to cool if it becomes too hot.
  3. Add milk and butter, sugar, salt, eggs, and 2 cups of flour to the bowl with the yeast. Use the paddle to mix the ingredients for two minutes on medium speed.
  4. Switch the mixing paddle for the dough hook attachment on your stand mixer and slowly add the remaining 3 cups of flour, continuing to mix the dough until a shaggy ball forms. Remember to scrape down the sides.
  5. Place dough in a large, greased bowl (choose one bigger than you think you will need). Cover loosely with a clean tea towel and let the dough rise in a warm, draft-free place for about 1 to 2 hours or until doubled. I suggest using the oven, just do not turn it on.
  6. Once the dough has doubled in size, roll it out on a floured surface to about ¼ inch thick. Using a donut cutter, or one large and one very small cookie cutter, cut the dough. Let the cut donuts stand for about 10 minutes before frying.
  7. Using a wok over your side burner, set to medium low heat and warm 6 cups of oil (canola, vegetable or sunflower) to about 375°F.
  8. Carefully drop doughnuts into hot oil, a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on a wire rack, over paper towels.
  9. While the donuts are cooling, melt the butter for a glaze in a saucepan. Add the vanilla and icing sugar. Add the cream 1 tsp at a time until the desired consistency is reached. Dip the donut in the hot glaze, then add sprinkles if desired.

Recipe adapted from Napoleon

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