- By gb0iL-admin
- In Uncategorized
July Grilling Recipes
Cheesecake Tart
Ingredients
- Shortbread Crust
- 1 ¼ cups flour
- 1/3 cup granulated sugar
- 2 tbsp. unsweetened cocoa powder
- ½ cup cold salted butter, cubed
- 1 tbsp. red food coloring or red gel coloring, as needed
- Cheesecake Filling
- 16 oz, 2 bricks of cream cheese, room temp, cubed
- 1 cup sour cream
- ¼ cup sugar
- 2 tbsp. flour
- 2 eggs, room temp
- 1 tsp. vanilla extract
- 1 lemon, zested
- Toppings / Stabilized Whipped Cream
- 1 pint strawberries, washed
- 1 pint blueberries, washed
- 1 cup whipping cream
- 1 tbsp. cornstarch
- 1 tsp. vanilla extract
- 1/8 tsp. blue gel food coloring (optional)
Instructions
- Start with the shortbread crust. Combine the flour, sugar and cocoa powder. Add the butter and red food coloring, pulsing the food processor until the mixture comes together in a sandy-clumpy fashion. You may need to add more red food coloring to the mixture to achieve the red you desire.
- Press the mixture into a tart pan and all the way up the sides. Use a cup or something flat to make sure everything is even. Prick the crust with a fork, without going all the way through, then chill in the fridge or freezer until the grill is heated.
- Preheat the barbecue to 425°F, preparing for indirect heat. Place a baking stone or two onto the barbecue to preheat with the grill.
- Bake the tart crust on the baking stone for up to 15 minutes, then let it rest while you make the filling.
- Reduce the temperature of the barbecue to 350°F, leaving the baking stone in there.
- Using a stand mixer or hand mixer, combine the cream cheese and sour cream. Add the sugar, flour, lemon zest, vanilla and the egg, mixing until fully combined. Be careful not to overmix, the fewer air bubbles, the less opportunity for the batter to crack while baking.
- Pour the batter into the cooled tart crust. Place the cheesecake on the baking stone and add a bowl of hot water in a heat-safe dish nearby. Bake the cheesecake for 30-35 minutes or until set but the center is still a little jiggly. Remove the cheesecake from the barbecue and allow it to cool to room temperature before chilling it for at least 4 hours before removing the outer tart to move the cake to a serving platter.
- To make the stabilized whipped cream topping, chill a bowl and the beaters of a hand or stand mixer for at least 15 minutes before starting. Measure 1 cup of whipping cream into the bowl and begin beating. When the cream starts to thicken, add the vanilla and cornstarch to the mixture, beating until semi-stiff peaks form. Optionally, add about 1/8 tsp. of blue gel food dye to the cream as you whip it to make blue whipped cream.
- Fill a piping bag with the whipped cream, pipe several stars onto the cheesecake using a large star tip. Hold the piping bag vertically, about ¼ inch from the surface, squeezing for the count of three, then pull up sharply. Strategically pile your berries amongst the whipped cream. Repeat until you are satisfied.
Marry Me Grilled Chicken w/ Pasta
Ingredients
- Chicken & Pasta
- 4 – boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tsp. thyme
- ½ tsp. garlic powder
- ½ tsp. oregano
- ½ tsp. cayenne
- ¾ lb. dried pasta, cooked al dente
- Marry Me Sauce
- 1/3 cup sun-dried tomatoes, chopped, oil, reserved
- 1 medium onion, diced
- 1 tbsp. anchovy paste
- 2 to 4 garlic cloves, grated
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 tsp. thyme
- ½ tsp. oregano
- 1/3 cup fresh, grated parmesan
- 1 cup pasta water, reserved
- Chili flakes and fresh basil for garnish
Instructions
- Season the chicken with salt, pepper, thyme, garlic powder, oregano, and cayenne. Preheat your barbecue to 375°, lighting two burners, leaving two off to create a cool zone.
- Gather the pasta ingredients and place a stainless-steel wok over the infrared sear station side burner on your barbecue. Light the burner and set it too medium-low.
- Sear the chicken breasts over direct heat on the main grids of your grill until grid marks form. Flip and repeat, then move them to the “off” section of the barbecue to finish cooking.
- When the stainless-steel wok is heated, pour the oil from the sun-dried tomatoes into the wok. Fry the onion in oil until nearly translucent. Add the garlic and fry for another 30 seconds, before adding the sundried tomatoes and seasonings.
- Add the broth and cream, bringing to a simmer for about 10 minutes. Stir in the parmesan once the sauce begins to thicken. Toss in the pasta and splashes of pasta water if the sauce becomes too thick or separates a little. Remove from the heat.
- Remove the chicken from the grill and slice after resting. Layer sliced chicken atop the pasta and garnish with chili flakes and fresh sliced basil.
Margarita Grilled Shrimp
Ingredients
- 20 XL Shrimp
- 1/3 cup oil
- ¼ cup tequila
- 2 cloves, garlic, chopped
- 1 small jalapeno, chopped
- 1 tbsp. brown sugar
- 1 tsp. paprika
- 1 tsp. cumin
- Salt to taste
- Handful of cilantro
Easy Lima-A-Ritas
- 2 cans lime frozen concentrate, mostly thawed
- 1 can water
- 1 can tequila
Instructions
- The night before or morning of, combine the lime concentrate, water, and tequila in a freezer-safe container. Freeze.
- Half an hour before you are ready to cook, combine the marinade ingredients in a blender and blitz until smooth. Toss the shrimp into the marinade and set in the fridge for at least 30 minutes, up to an hour.
- Swap out your cooking grids for a griddle or place a cast iron frying pan onto the cooking grids and preheat your barbecue to high.
- When you are ready to cook, toss the shrimp and marinade onto the griddle or into the frying pan. Cook for 4 to 6 minutes, until the shrimp reach 120°F.
- Layer the shrimp onto a platter with lime wedges and cilantro leaves.
- Serve the lime-a-ritas in salt-rimmed glasses with the shrimp.
Smoked Vanilla Bean Ice Cream
Ingredients
- Smoked Cream
- 1 L of whipping cream
- Apple, cherry, maple or pecan wood chips
- Candied Bacon
- 6 slices of bacon
- ¼ cup maple syrup
- ¼ cup brown sugar
- Ice Cream
- 2 cups Smoked Cream
- 1 tbsp. vanilla extract
- 1 tbsp. rum (optional)
- 2 vanilla bean pods, scraped
- 1 can sweetened condensed milk
- Candied bacon, crumbled
- ½ cup of caramel syrup
Instructions
- Before doing anything, place a glass or metal bowl, and the beaters of your electric (hand or stand) mixer into the freezer.
- Fill a Smoker tube with un-soaked wood chips. Place the smoker tube onto the sear plates over the burner you intend to light. Turner that burner on to the lowest setting you can achieve, warming the grill to 200°F or less, just enough for the wood to start smoking.
- Pour the cream into a shallow and flat tray. Place that tray into a larger tray that is filled with ice to keep the cream cold. Disposable foil trays are ideal for this. Smoke the cream for up to 2 hours, tasting periodically to ensure you get the right amount of smoke taste for you.
- When the cream is smoky enough for you, remove it from the grill and chill it while you make the candied bacon.
- Heat the grill to 400°F. Place the bacon onto a baking tray with a wire rack. Combine the maple syrup and brown sugar, then brush it onto both sides of each slide of bacon. Cook the bacon on the grill over indirect heat until cooked crisp. Remove it from the grill and allow the bacon to cool before crumbling it. Set it aside.
- To make the ice cream, remove the beater and bowl from the freezer. Whip two cups of smoked cream with the vanilla, rum (optional), and the scrapings of the vanilla beans, until stiff peaks form. Fold in the can of sweetened condensed milk, and 2/3 of the crumbled candied bacon. Pour the cream mixture into a large shallow dish. Add a few swirls of caramel syrup and add the last of the candied bacon. Freeze for at least 2 hours, or until completely frozen.
- Serve the ice cream or make an insane sundae with caramel corn, toasted marshmallows, whipped cream, and more caramel syrup.
