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

April Grilling Recipes

SMOKED DEVILED EGGS

Ingredients

• 7 smoked eggs
• 3 Tbsp mayonnaise
• 1 Tbsp pickled jalapenos, diced
• 2 tsp stone ground coarse mustard
• 2 tsp best sweet rub (recipe below)
• 1 tsp apple cider vinegar
• 12 additional slices of pickled jalapenos (for garnish)
• 13.5 oz jar brined capers
• Vegetable oil

Best Sweet Rub Recipe:

• ¼ cup dark brown sugar
• 1 Tbsp coarse sea salt
• 2 tsp cracked black pepper
• 2 tsp smoked paprika (hot or mild, depending on preference)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground mustard powder
• ½ tsp cayenne pepper

Instructions

1. Prep the eggs. After you have smoked your eggs, you are ready to fill them. Slice the 7 hard smoked eggs in half. Gently scoop the yolks out into a medium mixing bowl. You can eat or discard the 2 egg whites that look the most beat up. You need the additional yolk in the filling to make the deviled eggs look nice and full.
2. Make the yolk filling. Add in the mayonnaise, mustard, vinegar, BBQ rub and jalapenos to the egg yolks. Whisk vigorously to combine and fluff up the yolks.
3. Fill the eggs. Use a spoon to fill each egg white with about 1 Tbsp of the yolk mixture. Top with a sliced pickled jalapeno for each egg and then sprinkle them with additional BBQ rub. Serve chilled.

Notes:

Sweet Rub – Combine all of the ingredients for the rub in a small bowl. Stir well to combine, using a fork to break up any clumps. Store BBQ sweet rub in an airtight container. This rub will last in your cupboard for up to a month.

Recipe adapted from Hey Grill Hey

(Sweet Rub Recipe also adapted from Hey Grill Hey)

GRILLED ASPARAGUS AND CORN SALAD WITH CHARRED LEMON VINAIGRETTE

Ingredients:

• 1 pound asparagus, fibrous ends snapped off
• 2 ears sweet corn, husked
• Asian (dark) sesame oil for basting, plus 3 tbsp for the dressing
• Coarse salt (sea or kosher) and freshly ground black pepper
• Vegetable oil for oiling for grill grate
• 1 lemon, zest finely grated (½ tsp) and fruit cut in half crosswise
• ¼ cup sugar, in a shallow dish
• 2 tbsp rice vinegar
• 1 tbsp water
• 3 tbsp chopped fresh cilantro or chives
• 1 tbsp black or toasted white sesame seeds

Instructions

1. Set up your grill for direct grilling and heat to high.
2. Pin the asparagus stalks together with bamboo skewers or toothpicks to form rafts, 4 to 5 stalks per raft. (Alternatively, arrange them in a single layer in a grill basket. Or on a preheated vegetable grilling grate on the grill.)
3. Lightly brush the asparagus and corn with sesame oil and season with salt and pepper.
4. Brush or scrape the grill grate clean and oil it well. Grill the asparagus and corn until well browned, 3 to 4 minutes per side, 6 to 8 minutes in all for the asparagus and 9 to 12 minutes in all for the corn. Transfer to a wire rack to cool. Cut the kernels off the corn cobs using long lengthwise strokes of a chef’s knife.
5. Meanwhile, make the vinaigrette: Dip the cut sides of the lemon halves in the sugar and place them, sugared side down, on the grill grate. Grill until darkly browned, 3 to 4 minutes.
6. Squeeze the juice from the caramelized lemon halves into a mixing bowl, discarding any seeds. Add the lemon zest, vinegar, 2 teaspoons of sugar, salt and pepper. Whisk until the salt and sugar crystals are dissolved. Whisk in the 3 tbsp of sesame oil and 1 tbsp of water. Stir in the grilled corn, chopped cilantro, and salt and pepper to taste; the mixture should be highly seasoned.
7. Remove the skewers or toothpicks, if used, and arrange the grilled asparagus spears on a platter or plates. Spoon the grilled corn mixture over them, leaving the ends of the asparagus exposed. Dust with black sesame seeds and serve.

Recipe adapted from Barbecue Bible

GRILLED LAMB CHOPS WITH HERB SAUCE

Ingredients (for the lamb):

• 1 large clove garlic
• 1 medium lemon
• 1 bunch fresh parsley stems (reserve the leaves and tender stems for the herb sauce below)
• 1 handful fresh mint leaves
• 1 large sprig fresh rosemary
• 1/3 cup olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 8 Frenched lamb rib chops or lamb loin chops (1 1/2 to 2 pounds total)
• Vegetable oil, for cooking
• Handful pea leaves, for serving (optional)

Ingredients (for the herb sauce – optional):

• 1 cup fresh parsley leaves
• 1/2 cup fresh mint leaves
• 6 medium scallions, or 1 small handful fresh chives
• 1 large clove garlic
• 2 tablespoon freshly squeezed lemon juice (can use the zested lemon from the lamb)
• 1/2 cup olive oil
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon red pepper flakes

Instructions (to marinate the lamb):

1. Prepare the following, transferring each to a large ziptop bag as you complete them: Finely grate 1 large garlic clove. Finely grate the zest of 1 medium lemon. Very finely chop 1 bunch of fresh parsley stems until you have 1/4 cup. Very finely chop 1 handful fresh mint leaves until you have 2 tablespoons. Strip the leaves from 1 large sprig of fresh rosemary and finely chop until you have 2 teaspoons.
2. Add 6 tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes to the bag and mix to combine.
3. Add 8 lamb chops to the marinade and completely coated in the marinade. Seal the bag and let marinate at least 30 minutes at room temperature, or in the refrigerator overnight. Meanwhile, make the herb sauce if desired.

Instructions (to make the herb sauce):

1. Prepare the following, adding them to a blender as you complete them: Pick the leaves from 1 bunch fresh parsley until you have 1 packed cup. Pick the leaves from 1 bunch of fresh mint until you have 1/2 cup. Coarsely chop the greens from 6 medium scallions (or coarsely chop 1 small handful fresh chives)
2. Add 1 large garlic clove, 2 tablespoons lemon juice from the zested lemon, 1/2 cup olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes to the blender. (Alternatively, you can use a food processor) Blend on high speed until very smooth and bright green, scraping down the sides of the blender as needed, 2 to 3 minutes. Taste and season with more kosher salt as needed.

Instructions (to grill the lamb):

1. If the lamb and sauce have been refrigerated, let sit out at room temperature for 30 minutes. If using an outdoor grill, heat to medium-high heat. Remove the lamb chops from the marinade and brush off the excess marinade.
2. Option 1: Stovetop cooking. Heat a cast iron grill pan over medium-high heat. Brush with 1 tablespoon vegetable oil. Add the lamb and grill until deep golden brown on all sides, including the fatty edges, and the internal temperature is 125ºF for medium doneness or 145ºF for medium-well doneness. This will take about 2 1/2 minutes per side, 6 to 8 minutes total for rib chops, or 10 minutes total for loin chops.
3. Option 2: Grilling. Coat the grill grates with vegetable oil. Brush the lamb chops with vegetable oil. Place on the grill, cover, and grill until deep golden brown on all sides, including the fatty edges, and the internal temperature is 125ºF for medium doneness or 145ºF for medium-well doneness. This will take about 2 1/2 minutes per side, 6 to 8 minutes total for rib chops, or 10 minutes total for loin chops.
4. Transfer the lamb to a clean cutting board or plate and let rest 5 minutes. Spread a handful of pea leaves on a serving platter and decoratively place the lamb chops on the pea leaves if desired. Serve with the herb sauce if desired.

Recipe adapted from The Kitchn

GRILLED LEMON POUND CAKE WITH PEACHES & CREAM

Ingredients 

• 2 cups cake flour
• ¼ cup finely grated lemon zest (from 3 lemons)
• 1 tsp baking powder
• ½ tsp salt
• 2 sticks unsalted butter, at room temperature
• 2 cups sugar
• 6 large eggs, at room temperature
• ¼ cup whole milk
• ¼ cup fresh lemon juice
• 1 tsp pure vanilla extract
• Vegetable oil, for brushing
• 4 large peaches sliced into ½ inch wedges
• Lightly sweetened whipped cream
• *Can trade out peaches for another fruit.

Instructions

1. Preheat the oven to 325°. Spray a 9 ½-by-5 inch loaf pan with nonstick cooking spray. In a medium bowl whisk the cake flour with the lemon zest, baking powder and salt.
2. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until pale and fluffy, about 2 minutes. Scrape down the side of the bowl. Add the eggs one at a time, beating well between additions. At low speed, beat in the flour mixture just until incorporated. Beat in the milk, lemon juice and vanilla, scraping down the side of the bowl as necessary.
3. Scrape the batter into the prepared pan and bake for about 1 hour and 30 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Transfer the pan to a rack and let the cake cool for 20 minutes. Unmold the cake and let cool completely, about 3 hours.
4. Light a grill. Using a serrated knife, cut the pound cake into 10 slices. Lightly oil the grate and grill the slices over moderate heat, turning once, until toasted, about 2 minutes. Transfer to plates. Lightly oil the grate again. Grill the peaches over moderately high heat until lightly browned and tender, about 2 minutes. Spoon the peaches over the cake, dollop with whipped cream and serve.

Recipe adapted from Smokin’ and Grillin’