• By gb0iL-admin
• In Grilling, Recipes
• Tags grilling, Grills, recipes

March Grilling Recipes

TWICE-SMOKED SALMON BAGEL

Ingredients

• 2 – 4oz salmon fillets, any bones removed with pliers or tweezers
• 1 package of smoked salmon or homemade smoked salmon
• 4 freshly-made bagels
• Everything bag seasoning
• 18-oz container whipped cream cheese
• 1 lemon, sliced into wedges
• ½ red onion, peeled and very thinly sliced
• 13.5 oz jar brined capers
• Vegetable oil

Additional Items Needed:

• 1 ½ cups wood chips
• Instant read meat thermometer
• Toothpicks

Instructions

1. Set up your grill for indirect grilling and heat to medium-high.
2. Lay the salmon fillets on a cutting board. Oil the bottoms to keep the salmon from sticking to the grill grate. Using a sharp paring knife, cut a pocket in the side of each salmon fillet. Slice the bagels.
3. Brush or scrape the grill grate clean and oil with vegetable oil. Place the salmon fillets in the center of the grill grate. Add 1 or 2 small wood chunks or chips to the coals or your smoker box if using a gas grill.
4. Smoke-roast the salmon until it reaches an internal temperature of 145° on an instant-read meat thermometer.
5. While the salmon cooks, lightly toast the bagels. (Watch carefully; they’ll only need 1-2 minutes on the grill grate. Alternatively, use a toaster.)
6. Spread the whipped cream cheese on the cut sides of the toasted bagels. Place the sliced onion and capers on the bottom section of each bagel. Place the salmon on top of the onion and capers and then squeeze the lemon wedge over the salmon. Place the top of each bagel on the salmon and slice the sandwich in half; or serve open-faced.

Optional Step:

Top the salmon with some of the caper juice.

Notes:

If you do not have a smoker box and are using a gas grill, you can create a wood chip foil pouch. Tear off a 16” sheet of heavy duty foil and add a large handful of wood chips or pellets to the center of the foil sheet. Fold up one of the sides of the foil to completely cover the wood and then fold over the other side. Double fold the two other ends to seal the packet. Pierce the packet with a fork to create holes for the smoke to release. One packet of wood chips will last 40-45 minutes; and a packet of pellets will last about an hour.

Recipe adapted from Barbecue Bible

GRILLED PORK TENDERLOIN WITH PEACH GLAZE AND ORANGE-HABANERO MOJO

Ingredients for the Glaze

• 1 cup peach jam
• ¼ cup Dijon mustard
• ¼ cup freshly squeezed orange juice
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

Ingredients for the Mojo

• 2 Tbsps mild vegetable oil, ex. Canola
• 1 small red onion, finely chopped
• 4 large cloves garlic, minced
• 3 cups freshly squeezed orange juice
• ½ cup freshly squeezed lime juice
• ½ habanero chili, seeded and minced (Chiles are hot, use gloves when chopping)
• 2 Tbsp chopped fresh cilantro leaves
• 1 tsp ground cumin
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Ingredients for the Pork

• 2 pork tenderloins weighing 1 ¼ to 1 ½ pounds each
• 1 Tbsp mild vegetable oil, such as canola
• 2 tsp kosher salt, use more if desired
• ½ tsp freshly ground black pepper

Instructions

1. For the glaze: Whisk all ingredients together, seasoning to taste with salt and pepper. (Glaze can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.)
2. For the mojo:
   1. Heat oil in a saucepan over medium to medium-high heat. Add onion and cook, stirring, until soft, about 5 minutes – take care to not let it brown. Then stir in garlic and cook for 2 minutes more.
   2. Add the orange juice, lime juice, and habanero and bring to a boil over medium-high heat. Cook until reduced by half. It will be nice and thickened. If it’s just not thickening as much as you’d like (if not reduced by half within 25 minutes), whisk together 1 tbsp cornstarch and 1 Tbsp orange juice in a small cup – then whisk this slurry into the boiling mixture. Once the mojo has thickened, whisk in cilantro and cumin, then season to taste with salt and pepper. (The mojo can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.)
3. For the pork:
   1. Heat grill to high. Set aside a few Tbsps of peach glaze for brushing the cooked pork at the end.
   2. Brush pork with oil, then sprinkle with salt and pepper. Grill 5 to 6 minutes per side to sear – no peeking! Then lower heat to medium-high. Every 3 minutes, brush with more glaze and flip, for 15 minutes. From start to finish, total grilling time should be 25 to 27 minutes.
   3. Use an instant-read thermometer to check the temperature. Pull the tenderloins off the grill when they reach an internal temperature of 145°F.
   4. Remove the pork from the grill, brush with the reserved peach glaze, and let rest for 10 minutes to let the juices settle in and the meat cook just a bit more. Cut into ½” – thick slices and arrange on a serving platter. Drizzle with habanero mojo and serve immediately.

Recipe adapted from A Farm Girl’s Dabbles

TARTE TATIN RECIPE ON THE GRILL

Ingredients

• 4 – 6 baking apples*
• ⅔ cup granulated sugar
• ⅓ cup water
• 4 tbsp. Unsalted butter
• Pinch of salt
• Pinch of cinnamon, or mace, or nutmeg, or ginger*
• 1 sheet puff pastry

Instructions

1. Remove the pastry from the freezer and thaw according to directions. Before starting to cook, cut the pastry into a round, the same size as the top of the frying pan you are using. Place the pastry round into the fridge until you are ready.
2. Preheat your grill to 400°F, preparing to use indirect heat.
3. Wash, peel and cut the apples into quarters.
4. Using the stovetop or your side burner on your grill, place the frying pan over medium heat. Add the sugar and water, trying to dampen all of the sugar.
5. Ignite the burner after adding the sugar and water, and set it to low. Cook, swirling the pan as little as possible, and only to ensure that the sugar doesn’t burn. After about 5 minutes it should begin to bubble and become a light golden color, like a caramel candy. If you are noticing sticking or crystallization on the sides, run a basting brush with water around the edge, just above where the crystallation is happening.
6. Stir in the butter until melted. The more water content in the butter, the more the caramel will foam up. You may need to reduce the heat. Using a butter with higher fat, like European-style butter, will reduce the foaming.
7. Once the butter is melted, add the apples and cook them until the caramel turns a deep color, up to 15 minutes. Be careful as the sugar can burn at this stage. It will also stiffen up for the first couple of minutes before the liquid from the apples loosens the caramel.
8. Remove from the heat and sprinkle the apples with cinnamon or a mixture of warming spices. Then, turn the apples so that the cut side is up in the pan.
9. If you haven’t already, cut the pastry into a round the same size as the opening of your cast iron frying pan. Place the pastry on top of the apples and tuck the edges in using a spoon or spatula.
10. Bake the tarte tatin on your gril for about 40 minutes or until the pastry is deeply golden on top.
11. Allow the tarte to cool for around 25 minutes before carefully turning it out onto a serving platter. Test to make sure nothing has stuck to your pan by trying to spin the pastry in the pan. If it doesn’t move, place the frying pan over a lit burner for a minute or two to loosen the caramel. Safely turn out the tarte tatin by placing the platter over the top of the cast iron frying pan, and using gloves, inverting it so that the plate is on the bottom and the pan is on the top. Top with finishing salt for a salted caramel vibe.

Notes:

We recommend using Granny Smith, Honeycrisp, Pink Lady or Fuji apples.
When adding spices, you can do either a pinch of cinnamon, or mace, or nutmeg, or ginger; or a light combo of them all.

Recipe adapted from Napoleon

SMOKIN’ AND GRILLIN’ POTATO WEDGES

Ingredients 

• 4 Russet or Yukon Gold potatoes, about 3 lbs.
• 3 Tbsp olive oil
• Salt, to taste
• ½ tsp onion powder
• 1 ½ tsp paprika
• 2 tsp dried parsley
• 1 ⅕ tsp garlic powder
• ½ tsp black pepper
• ½ tsp cayenne (optional, for an extra kick)

Instructions

1. Preheat your grill to medium-high heat. Aim for a temperature around 400°F.
2. Wash and scrub the potatoes thoroughly. Cut them into wedges, leaving the skin on for added flavor and texture.
3. In a large bowl, toss the potato wedges with olive oil, ensuring each wedge is well coated.
4. In a separate small bowl, mix together the salt, onion powder, paprika, dried parsley, garlic powder, black pepper, and cayenne (if using.) Adjust the salt and cayenne to your taste preferences.
5. Sprinkle the seasoning blend over the oiled potato wedges. Toss the wedges again to evenly distribute the seasoning.
6. Place the seasoned potato wedges directly on the preheated grill grates. Cook for about 20-25 minutes, turning occasionally, until the wedges are golden brown and crispy on the edges.
7. Once the potato wedges are cooked to perfection, remove them from the grill. Let them cool for a minute or two and serve them hot with your favorite dipping sauce.

Recipe adapted from Smokin’ and Grillin’