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Recipes- Grilling
Bourbon & Brown Sugar Marinated Steak
1/2 cup soy sauce
1/3 cup bourbon or other whiskey
1/3 cup firmly packed brown sugar, preferably dark
1 Tbs. Dijon mustard
1 tsp. hot sauce, such as Tabasco
1-1/2 to 2 lb. beef steak, preferably flank, or 1-1/2-inch-thick New York strip steaks
Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 min. at room temperature.
When the grill is ready, remove the steak from the marinade and shake off any excess, but don't pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 min. With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 min. Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 min. total cooking time for medium rare. Let the steaks rest for about 5 min.
Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 min. (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.
Serve with grilled vegetable skewers.
Vegetable Skewers
For vinaigrette
- 1/2 cup white-wine vinegar
- 1 tablespoon balsamic vinegar (preferably white)
- 1 large garlic clove, minced
- 1 1/4 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup olive oil
For vegetables - 1 lb small zucchini, cut crosswise into 3/4-inch-thick slices
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 3/4 lb cherry tomatoes
- 1 lb baby eggplant (about 4 inches long), cut crosswise into 3/4-inch-thick slices
- 10 oz cremini mushrooms, trimmed
- 2 yellow bell peppers, cut into 1 1/2-inch pieces
- 1 large red onion, cut into 1 1/2-inch pieces
Make vinaigrette:
Whisk together all vinaigrette ingredients in a glass measure until combined. Skewer and grill vegetables:
Toss zucchini in a large bowl with 2 teaspoons oil, 1/4 teaspoon salt, and 3/4 teaspoon black pepper. Repeat with remaining vegetables, working with 1 type at a time and keeping each batch separate. Thread vegetables onto skewers (thread zucchini and eggplant horizontally through slices so cut sides will lie flat on grill; leave about 3/4 inch between tomatoes, mushrooms, bell peppers, and onions), using 3 skewers per type of vegetable and not mixing vegetables on any skewer. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Grill kebabs in 2 batches on lightly oiled grill rack, covered only if using gas grill, turning over once, until vegetables are tender (vegetables, except tomatoes, should be lightly browned; tomatoes should be blistered and shriveled), 6 to 10 minutes (timing will vary among vegetables).
Transfer skewers as cooked to a platter and, if desired, remove vegetables from skewers. Drizzle with some of vinaigrette and serve remaining vinaigrette on the side.
Grilled Thai Ginger-Garlic Pork Chops 3 to 4 Tbs. finely chopped lemongrass (remove the outer leaves from 1 or 2 stalks and chop the tender centers) 1/2 cup chopped fresh cilantro; more for garnish 3 Tbs. chopped fresh mint; more for garnish 2 Tbs. minced fresh ginger 2 Tbs. minced garlic 4 tsp. granulated sugar 2 tsp. grated lime zest 1/2 cup Asian fish sauce (nam pla or nuoc mam) 1/4 cup soy sauce 1/4 cup canned pineapple juice 2 Tbs. peanut oil
4 frenched center-cut pork chops,about 1-1/2 inches thick Lime wedges for serving In a bowl, combine the lemongrass, cilantro, mint, ginger, garlic, sugar, and lime zest. Stir in the fish sauce, soy sauce, pineapple juice, and oil. Put the chops in a large zip-top bag and pour in the marinade. Seal the bag and refrigerate for 8 hours or overnight, turning the bag occasionally. When you're ready to grill the chops, remove them from the marinade and drain off and discard the liquid. It's okay if some solids adhere to the chops. Build and light a charcoal fire with coals banked on one side only. If using a gas grill, set one side to medium high and leave the other side off. When the fire is medium hot (you'll be able to hold your hand just above the grate for about 2 seconds), set the chops directly over the heat. Sear them for about 2 minutes per side, and then use tongs to move them to the area with no direct heat, arranging them so the bone side of the chop (if there is one) faces the heat (the bone acts as a barrier to the heat). Cover the grill and cook the chops indirectly until their internal temperature reaches 145° to 150°F, another 3 to 5 minutes per side. Transfer the chops to a clean platter and let them rest for 5 minutes so the juices redistribute and the chops finish cooking. Sprinkle with more cilantro and mint and serve with the lime wedges. Grilled Peaches with Fresh Raspberry Sauce Ingredients 2 1/4 cups (lightly packed) fresh raspberries (about 13 ounces)
3 tablespoons water
3 tablespoons sugar
1 tablespoon fresh lemon juice 3 tablespoons unsalted butter 1 1/2 tablespoons (packed) dark brown sugar 6 medium-size ripe but firm peaches, halved, pitted
Directions
Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.
Courtesy of North Star Orchard Summer Salsa (A quick, simple recipe utilizing all summer's favorite produce) 2 ears fresh corn, husked 1 large fresh tomato, chopped 1 large fresh peach, pitted and chopped 1 red onion, chopped 6 pepperoncini peppers, chopped 1 T green chile pepper, chopped garlic salt to taste Bring a large pot of water to a boil. Boil the corn 5 minutes, or until kernels are tender. Drain corn, cool, and cut kernels from cob. In a food processor, pulse the other ingredients together until chunky. Transfer to a bowl, and mix in the corn. -Lisa North Star Orchard www.northstarorchard.com Read our blog at http://northstarorchard.com/blog/
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