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September Grilling Recipes

Cowboy Burger

Ingredients

• 4 – 8oz. ground beef patties
• 4 slices mild cheddar
• 4 toasted hamburger buns
• 1 cup pickled jalapenos
• ½ recipe of tobacco onions
• ½ cup bbq sauce

Instructions

1. Start by preheating the grill to 500°F.
2. Season the burgers well on both sides with salt and pepper.
3. Next, place the burgers onto the grill and cook them for 4 to 6 minutes per side.
4. In the meantime, bread the onions and fry them until golden brown. Set them aside to drain.
5. With about 2 minutes left in the cooking process, add the cheese to the burgers.
6. In addition, add the bacon to the grill to reheat and crisp up.
7. Set the burgers aside to rest for 3 to 4 minutes.
8. In the meantime, brush the buns with melted unsalted butter.
9. Toast them in a pan over medium heat or on a griddle at 350° for 2 to 3 minutes or until toasted.
10. Layer on the burger as follows: bottom toasted bun, burger, 1-2 slices of bacon, ¼ cup of pickled jalapenos, crispy tobacco onions, 2-3 tbsp of BBQ sauce, and then the top toasted bun.

Recipe adapted from Chef Billy Parisi

Paella on the Grill

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs, trimmed and halved crosswise
• Salt and pepper
• 12 oz jumbo shrimp (16-20 per lb), peeled and deveined
• 6 tbsp extra-virgin olive oil
• 6 garlic cloves, minces
• 1 ¾ tsp hot smoked paprika
• 3 tbsp tomato paste
• 4 cups chicken broth
• 1 (8oz) bottle clam juice
• 2/3 cup dry sherry
• Pinch saffron threads (optional)
• 1 onion, chopped fine
• ½ cup jarred roasted red peppers, chopped fine
• 3 cups Arborio rice
• 1 lb littleneck clams, scrubbed
• 1 lb Spanish-style chorizo sausage, cut into ½ in pieces
• 1 cup frozen peas, thawed
• Lemon wedges

Instructions

1. Place chicken on large plate and sprinkle both sides with 1 teaspoon salt and 1 teaspoon of pepper. Toss shrimp with 1 tablespoon oil, ½ teaspoon garlic, ¼ tsp paprika, and ¼ teaspoon salt in bowl until evenly coated. Set aside.
2. Heat 1 tablespoon oil in medium saucepan over medium heat until shimmering. Add remaining garlic and cook, stirring constantly, until garlic sticks to bottom of saucepan and begins to brown, about 1 minute. Add tomato pasta and remaining 1 ½ teaspoons paprika and continue to cook, stirring constantly, until dark brown bits form on bottom of saucepan, about 1 minute. Add broth, clam juice, sherry, and saffron, if using. Increase heat to high and bring to boil. Remove saucepan from heat and set aside.
3. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
4. Clean and oil cooking grates. Place chicken on grill and cook until both sides are lightly browned, 5 to 7 minutes total. Return chicken to plate. Clean cooking grate.
5. Place roasting pan on grill (turning burners to medium-high) and add remaining ¼ cup oil. When oil begins to shimmer, add onion, red peppers, and ½ teaspoon salt. Cook, stirring frequently, until onion begins to brown, 4 to 7 minutes. Add rice (turning burners to medium if using gas) and stir until grains are well coated with oil.
6. Arrange chicken around perimeter of pan. Pour broth mixture and any accumulated juices from chicken over rice. Smooth rice into even layer, making sure nothing sticks to sides of pan and no rice rests atop chicken. When liquid reaches gentle simmer, place shrimp in center of pan in single layer. Arrange clams in center of pan, evenly distributing with shrimp and pushing hinge sides of clams into rice slightly so they stand up. Distribute chorizo evenly over surface of rice. Cook, covered, moving and rotating pan to maintain gentle simmer across the entire surface of pan, until rice is almost cooked through, about 12-18 minutes. Heat can also be adjusted to maintain simmer.
7. Sprinkle peas evenly over paella, cover grill, and cook until liquid is fully absorbed and rice on bottom of pan sizzles, 5 to 8 minutes. Continue to cook, uncovered, checking bottom of pan frequently with metal spoon, until uniform golden-brown crust forms, about 8-15 minutes longer. (Rotate and slide pan around grill as necessary to ensure even crust formation.) Remove pan from grill, cover with aluminum foil, and let stand for 10 minutes. Serve with lemon wedges.

Recipe adapted from America’s Test Kitchen

Grilled Chicken Sandwich

Ingredients

• 4 boneless skinless chicken breast halves, tender removed, 6-8 oz each
• 2 quarts cold water
• Kosher salt, plus more for seasoning
• ¼ cup sugar (if making a wet brine)
• ¼ small avocado, diced (about 1/3 cup)
• ½ large jalapeno, roughly chopped (about 2 tbsp)
• ¼ cup roughly chopped fresh cilantro leaves and tender stems (from about 6 sprigs)
• 5 tbsp vegetable oil, divided
• 2 tbsp water
• 1 tbsp fresh lime juice, from 1 lime
• Freshly ground black pepper
• 6 slices thick cut bacon, halved
• 4 soft white sesame burger buns, split
• ¾ cup mayonnaise
• 1 cup crushed ruffled potato chips
• 1 cup shredded iceberg lettuce
• 4 slices tomato, ¼ inch thick

Instructions

1. Place 1 chicken breast in a resealable plastic bag or between 2 pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about ¾ inches in height. Repeat with the remaining 3 breasts.
2. If making a wet brine, dissolve 1/3 cup kosher salt and the ¼ cup sugar in a medium bowl in 2 quarts water. Place chicken breasts in brine and refrigerate for 30 minutes. If making a dry brine, set a wire rack over a rimmed baking sheet and arrange chicken breast on it. Sprinkle generously all over with salt on both sides, then refrigerate, uncovered, for 30 minutes.
3. Meanwhile, combine avocado, jalapeno, cilantro, 4 tbsp of vegetable oil, water, and lime juice in blender and puree until a smooth, creamy sauce forms. Season green sauce with salt.
4. Set all of the burners on a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove the chicken breasts from brine, pat dry with paper towels, season to taste with salt and pepper, and brush lightly with remaining 2 tbsp oil.
5. Place bacon in between hot and cool sides of grill and cook, turning occasionally, until surface of bacon is bubbling but not yet crisp and browned, about 15 minutes total.
6. While bacon cooks, place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and, using a pastry brush or spoon, brush a coating of green sauce all over the top side of chicken. Continue to cook until the second side is browned. Flip chicken and cook until green sauce is just cooked, about 1 minute. Brush more green sauce on the second side of chicken, flip once more, and cook until chicken registers 150°, move to cool side of grill, cover, and let cook until chicken reaches temperature. Remove chicken from grill, let rest for 5-10 minutes.
7. Place bun halves on hot side of grill, cut sides down, and cook until lightly toasted.
8. Spread 1 ½ tbsp mayonnaise on cut side of each bun half. Sprinkle 2 tbsp of crushed potato chips on the mayonnaise. On each bottom bun, add ¼ cup lettuce, followed by 1 chicken breast, 3 pieces of bacon, 1 tomato slice, and 1 tbsp green sauce. Close sandwiches and serve right away.

Recipe adapted from Serious Eats

Grilled Filet Mignon

Ingredients

• 2 – 6 ounce Choice Filet Mignon
• Salt and freshly ground pepper, to taste
• 2 baking potatoes
• 1 tbsp oil
• Salt to taste
• 3 tbsp butter
• 1 lb mushrooms, sliced
• Salt to taste
• 1-3 cloves garlic, minced
• 1 tbsp flour
• ¼ cup dry white wine or whiskey
• 1 cup chicken broth
• 1 cup unripened goat cheese, crumbled
• 1 tbsp freshly squeezed lemon juice
• Chopped fresh thyme, optional
  
  Note: You can substitute cream cheese for goat’s cheese if preferred

Instructions

1. Season your steaks thoroughly with salt and freshly ground pepper to taste. Place the steaks onto a rack and allow them to sit for at least 40 minutes, although doing this the day before will deeply flavor the meat. Remember to keep them in the fridge if you are dry brining any longer than an hour.
2. Preheat your grill to 450°F by lighting two side-by-side burners and setting them to high.
3. Wash your potatoes thoroughly and then brush them with oil. Season generously with salt. Place the potatoes onto the grill, over indirect heat to cook. Baked potatoes take on average, 45 minutes.
4. While the potatoes are cooking, slice the mushrooms and gather the ingredients for the Goat cheese sauce.
5. Ignite your side burner and set it to medium-low heat. Add the butter to the pan and toss in the sliced mushrooms. Cook until they begin to brown. Once they start browning, add salt to taste.
6. When you are happy with the color and texture of the mushrooms, add the garlic, stir for another 30 seconds or so, then add the flour. Once the flour is cooked off, another 30 seconds to a minute, add the alcohol and chicken broth.
7. Bring the mixture to a simmer and allow it to reduce and begin to thicken, then crumble in the goat cheese. Stir until the goat cheese has melted and the sauce has thickened. Add the optional fresh thyme, and lemon juice to taste. Remove from heat but keep warm.
8. After the potatoes have been baking for about 35 minutes, sear the steaks over direct heat for about 60 seconds, then twist them 45 to 90 degrees and sear for another minute, or until the filet releases easily from the cooking grids. Flip and repeat, searing all sides. Move the steaks to indirect heat, near the potatoes, and allow them to finish cooking. You want to remove them at about 115°F for rare or 120°F for medium-rare, then rest for at least 10 minutes – which will bring them up to the ideal finished temperature through carryover cooking.
9. Once the potatoes are soft, offering no resistance when squeezed or stabbed, remove them from the grill and slice them open. Fluff the insides, seasoning as you wish, then fill with the Goat Cheese and Mushroom Sauce. Serve with your perfectly grilled filet mignon.

Recipe adapted from Napoleon