Potato and Sweet Potato Gratin

Everyone loves potato gratin – cheesy, gooey, a little crispy.  Mixing in sweet potatoes adds an extra layer of flavor.  And of course, it’s even better grilled.  Cooking the potato and sweet potato gratin on the grill adds an extra smoky flavor and crispiness on the top and bottom you just can’t get in the oven.   So give this recipe for potato and sweet potato gratin a try!

Ingredients:

2 pounds Yukon Gold potatoes
1 ½ pounds sweet potatoes
2 cups milk
1 cup whipping cream
2 garlic cloves, minced
1 tablespoon salt
2 teaspoons black pepper
1 teaspoon dried thyme
2 tablespoons vegetable oil
3 cups cheddar cheese, shredded

Directions:

1. Slice the potatoes and sweet potatoes thinly.

*Tip: Slicing sweet potatoes can be difficult, even with a sharp knife. I learned this lesson the hard way when I almost lost the tip of my finger.  To make them easier to slice, microwave them for about 30-45 seconds.  This softens them up just enough to cut them easily but not enough to really cook them.
2. Bring milk, cream, garlic, salt, pepper and thyme to a boil.
3. Spread vegetable oil over bottom of cast iron pan.
4. Place layer of gold potatoes across bottom of pan, then a layer of sweet potatoes.

5. Pour some of the milk mixture over potatoes, then sprinkle one cup of cheese over the top.
6. Add the rest of the potatoes in one layer, then the rest of the sweet potatoes.  Pour remainder of milk mixture over potatoes, then sprinkle two cups of cheese over the top.
7. Place cast iron pan in center of grill over hot coals.

8. Cook, with grill covered, for 60 minutes, or until potatoes are soft.  Enjoy!

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Leftover Edition – Pulled Pork Chili

Here’s a great recipe if you have some leftover smoked pulled pork on a cool, dreary day – pulled pork chili!

Ingredients:

2-3 pounds leftover pulled pork, smoked on the grill
1 onion, chopped
4 cloves garlic, minced
1 tablespoon olive oil
2 cans kidney beans (16 oz. each), rinsed and drained
2 cans tomato sauce (15 oz. each)
2 cans diced tomatoes with chilies (14.5 oz. each)
1 cup water
2 bay leaves
¼ cup chili powder
1 tablespoon each of the following: salt, brown sugar, dried basil, dried oregano, dried thyme, black pepper
Optional: 1 can corn, drained

Directions:

1.    Pull apart leftover pork. Chop up any large pieces.
2.    In a Dutch oven, sauté the onion and garlic in olive oil over medium heat.
3.    Add and stir in pork, beans, tomatoes, tomato sauce, water, spices and corn.
4.    Bring to a boil. Reduce heat to low, simmer at least 45 minutes. 

Great with cornbread and topped with shredded cheddar cheese.

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Mango BBQ Sauce

Looking for a sauce that’s a little sweet, a little hot, and really tangy?  Take your taste buds on a tropical vacation with this recipe for mango barbecue sauce!

Goes great with chicken, ribs, or this recipe for pork shoulder smoked on the grill.

Ingredients:

¼ cup oil (canola or olive)
1 small yellow onion, diced
3 cloves garlic, minced
½ teaspoon fennel seeds
1 teaspoon salt
1 teaspoon black pepper
1/3 cup apple cider vinegar
1/3 cup molasses
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
1 serrano pepper, chopped
½ teaspoon ground cumin
1 tablespoon ground ginger
1 mango, chopped

Directions:

1.    Heat oil in saucepan over medium heat.
2.    Add onions, garlic, Serrano pepper.  Cook until onions are translucent.
3.    Add fennel seeds, cook one minute.
4.    Add all other ingredients except mango, cook four minutes.
5.    Pour into food processor with chopped mango and puree until smooth.
6.    Enjoy over BBQ pork, chicken, or ribs.

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Grilled Fish Tacos

Mmm . . . fresh, crispy, tasty grilled fish tacos.  Topped with grilled corn salsa and grilled lettuce, of course.

Ingredients (serves 2):

1 pound fresh white, flaky fish (like cod or tilapia)
4 flour soft taco tortillas

Marinade:

½ cup canola oil
1 tablespoon chili powder
2 teaspoons salt
1 serrano pepper, diced
¼ cup fresh cilantro, chopped

Directions:

1.    Whisk marinade ingredients together. Place fish in pan, cover with marinade.
2.    Let fish marinate while your charcoal gets hot.
3.    Place fish on hot, greased grill over medium-high heat.  Cook four minutes on one side, turn, then cook another two minutes.  Remove from grill.
4.    Place tortillas on grill.  Cook for one minute and remove.

Serve grilled fish tacos topped with grilled lettuce, grilled corn salsa, chopped red onions, shredded cheese, and sour cream (or plain Greek yogurt, a tasty and healthy alternative to sour cream).

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Grilled Corn Salsa

Step salsa up a notch by adding a little grilled corn!

Ingredients:

1 pint cherry tomatoes
½ diced red onion
1 serrano pepper, seeded and chopped
¼ cup cilantro, chopped
1 ear corn

Directions:

1.    Grill corn in advance.  Refrigerate at least 2 hours to cool entirely.  Once cold, cut corn kernels off cob.
2.    Place tomatoes, red onion and pepper into food processor and puree.
3.    Pour puree into mixing bowl.  Stir in corn and chopped cilantro, and serve.

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Grilled Corn

Everybody has their own preferred method of grilling corn on the cob.  Here’s my recipe.

1.    Peel off all but the last two layers of husk.  Pull back those layers (without detaching them) to remove corn silk.
2.    Soak corn in water for 30 minutes.
3.    Remove from water, pull back remaining husk (again, without detaching) and brush with olive oil.
4.    Pull remaining husk back over corn to cover it completely. 
5.    Place corn over direct heat.  Cook two minutes on each side.
6.    Move to indirect heat.  Cook 15 minutes.

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Ketchup and Molasses BBQ Sauce

Everyone has their own idea of the perfect BBQ sauce.  I’m not here to weigh in on those regional and statewide debates.  But if you’re looking for a classic barbeque sauce, I think this fits the bill.  It’s ketchup and molasses-based, with apple cider vinegar and a host of other flavors.  Try it with this recipe for smoked pork shoulder on the grill, and even give it a taste test by comparing to this recipe for Carolina-style mustard-based sauce.

  
Ingredients:

¼ cup butter
1 medium onion, minced
2 garlic cloves, minced
2 tablespoons olive oil
½ cup ketchup
¼ lemon juice
½ cup cider vinegar
½ cup molasses
1/3 cup Worcestershire sauce
½ cup loosely packed brown sugar
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon pepper

Directions:

1.    In saucepan over medium heat, melt butter.
2.    Add onion and garlic.  Cook 3-4 minutes, until onions are translucent. 
3.    Add all other ingredients.  Bring to a simmer. 
4.    Taste and adjust flavor to your preference.
5.    Cook down for about 20 minutes on low heat, stirring frequently.
6.    Remove from heat.  Serve immediately, or refrigerate and then reheat and serve when you’re ready.

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Carolina-Style Mustard-Based BBQ Sauce

From the Carolinas to Kansas (aka, the BBQ belt), everybody has their own preference on barbeque sauce, and where you’re from plays a huge factor in what you like.  Mustard-based sauces are typically associated with my home state of South Carolina, but in fact, this sweet-and-spicy treat isn’t the preferred sauce statewide.  It finds its home in Columbia, and it’s popular throughout the midlands and lowcountry.

Here’s my take, after a little trial and error, on Carolina-style, mustard-based sauce.  Try it with this recipe for smoked pork shoulder on the grill, and cook it alongside this ketchup-and-molasses-based sauce for a little regional taste test!

Ingredients:

¼ cup butter
1 cup mustard
½ cup loosely packed brown sugar
½ cup cider vinegar
¼ cup Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon onion salt
 2 teaspoons salt
1 teaspoon pepper
¼ cup honey

Directions:

1.    In saucepan over medium heat, melt better.
2.    Slowly stir in all other ingredients. Using a whisk is easiest.  Bring to a simmer.
3.    Give it a taste.  If you want it sweeter, add honey or brown sugar.  Hotter?  Add sauce or pepper.  Saltier?  Do I really have to tell you what to do?
4.    Let simmer for 3-4 minutes, remove from heat.
5.    Enjoy right away, or refrigerate and reheat when ready to serve.

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Holy Smokes! How to Smoke BBQ Pork on the Grill

Those of us raised in the south know that barbeque is barbeque and grilling is grilling, and never the twain shall meet.  Ok, maybe “never” is a bit strong. 

In fact, you can barbeque pork on the grill, but the principles of BBQ stay the same.  Say it with me, LOW AND SLOW.  The key to smoking pork on the grill – in this recipe, a pork shoulder – is to keep the temperature constant and low while the meat reaches fall-off-the-bone status.  And if you follow this recipe for smoked pork shoulder on the grill, fall off the bone it shall.  Try it with ketchup-and-molasses-based sauce, Columbia, SC-mustard-based sauce, Dr. Pepper sauce, or Cherry Cola Sauce. Dig in!

Prep time: 10 minutes.  Cooking time: 10-12 hours

Ingredients:

Pork shoulder (allow 1 pound per person)

Dry rub ingredients:

1 cup brown sugar
1/4 cup salt
2 tablespoons black pepper
1/2 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon onion salt
2 tablespoons paprika

Directions:

1.    The day before you’re planning to smoke your pork shoulder, combine all dry run ingredients in a bowl.  Rub generously over meat, cover, and refrigerate.

2.    The day you’re planning to cook, set your alarm early!  It’s going to take about 12 hours total time.
3.    First thing, take the pork out of the fridge.  Then start soaking your wood chunks (or chips, though chunks are better) in water.  TIP: Toss a little apple cider vinegar in the water.  Then light your about 16 pieces of charcoal in a chimney starter.
4.    When the charcoal is ready, place it on the far end of the grill, in a charcoal holder if you have one (or a neat pile if you don’t).  Put a handful of wood chunks/chips over the charcoal.  The wood will give you your smoke, which is key for the flavor.

 
5.    On the other side, place a drip pan, with a little bit of apple cider vinegar poured in the bottom of the pan, lime so:

 
6.    Place the pork shoulder onto a grilling grate, and place the grate above the drip pan.  Your set up should look like this:

  
7.    Place the cover over the grill, with the holes above the meat, opposite the coal.  Make sure the holes on the cover and the bottom of the grill are open.  This should get some good smoke going!
8.    Now comes the hard part.  To maintain a constant, low temperature (you want to keep it as close to 225 degrees as possible), you’re going to need to keep about 12-15 lit charcoals going at all times, so you need to replace the coals every 60-90 minutes.  But you need to add coals that are already lit.  So every hour or so, light 12-15 new coals in the chimney starter.  Once they’re ready, add them to the grill. 
9.    For the first 3-4 hours, you should also add (pre-soaked) wood chunks/chips every 60 minutes to keep the smoke going.
10.    At about 3 hours (or closer to 4 if it’s a large shoulder), your meat will have a nice, black crust, like so:

11.    At this point, it won’t be able to take in any more smoke, so go ahead and wrap it in thick aluminum foil, and don’t bother adding wood chunks for the rest of the cooking time.  Just keep adding new coal as needed.
12.    When the shoulder reaches an interior temperature of 190 degrees, remove the pork from the grill.  Let rest for 30 minutes in foil.
13.    Open:

14.    Pull apart and enjoy!

 
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Challenge Conquered – Grilled Cookies!

This one took a little trial and error, but the final results were soft, gooey, chocolaty, and delicious cookies, with just a hint of smoky grilled flavor.  If you’re looking to impress your guests with an off-the-beaten-path version of a dessert, give this recipe for grilled chocolate chip cookies a shot!

A note on the cookie recipe: This is the traditional Nestle Tollhouse cookie recipe on the back of chocolate chip bag.  I want to give credit where credit is due, and frankly don't think I could improve on this one.

Ingredients:

•    2 1/4 cups all-purpose flour
•    1 teaspoon baking soda
•    1 teaspoon salt
•    1 cup (2 sticks) butter, softened
•    3/4 cup granulated sugar
•    3/4 cup packed brown sugar
•    1 teaspoon vanilla extract
•    2 large eggs
•    2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
•    1 cup chopped nuts

Directions:

1. COMBINE flour, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
3. Stir in morsels and nuts.
4. Drop by rounded tablespoon onto ungreased grilling grate.  TIP: The smaller the cookie, the better for grilling.  Otherwise, you get a charred bottom and an undercooked top.  In order to cook them over indirect heat, I’d put them on the ends of the grilling grate.  You’ll only be able to cook about eight small cookies at a time this way, so to complete the above recipe, you’ll need to cook these in several batches.

5.  Cook on grill, over indirect heat, for about 20 minutes (or until they reach your desired level of doneness – I like them on the softer side).  Remove and enjoy! 

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Oh Hells Yeah – Bacon-Wrapped Pork Tenderloin

Theory: everything tastes better grilled.  Corollary: everything tastes better wrapped in bacon.  Ergo, everything tastes better wrapped in bacon and then grilled.  Pork tenderloin is no exception.

 Enjoy!

Ingredients:

Pork tenderloin
1 cup brown sugar
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1 teaspoon chili powder
Bacon

Directions:

1.    The night before you’re planning to grill your pork tenderloin, mix the brown sugar and spices together to form a dry rub.  The measurements above are just approximations – you don’t need to break out the measuring spoon.  And feel free to deviate from that list.  You just want to make sure you get a lot of brown sugar, some salt, pepper, and then whatever other flavors you want.  Open the spice cabinet and go nuts.
2.    When you buy pork tenderloin at the store, it usually comes in two pieces in a single package.  Coat both tenderloins with the dry rub.  Cover and refrigerate overnight.

3.    Remove tenderloins from the fridge and bring it to room temperature.  Then wrap the tenderloins with bacon.  Use toothpicks to hold the bacon in place if necessary.

4.    Heat your charcoal in a chimney starter, then arrange the grill so that half the coals are on one end, and the other half on the other, so that the middle is clear.
5.    Place the tenderloins in the middle of the grill, so they cook over indirect heat.  Warning: bacon grease is very flammable.  Watch for flare-ups and do not attempt to cook over direct heat.  You will end up with flaming pork tenderloins that are charred on the outside and raw on the inside.

 
6.    Cook for approximately 20 minutes on each side.
7.    Remove from grill, tent with aluminum foil, and let rest for about 10 minutes.  Enjoy!

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The Ultimate Test – Can Grilling Make Chard Taste Good?

For some reason, chard and kale are really popular right now.  I don’t get it.  Not a fan.  So when I forgot to update my box from Washington’s Green Grocer (which I highly recommend you check out) and ended up with a bunch of chard this week, I decided to put my “grilling makes everything taste better” theory to the test again.  I know that grilling foods I already like makes me like them more.  But will grilling a food I DON’T like make me a fan? 

Try this recipe for grilled chard and see for yourself.

Ingredients:

1 bunch chard
2 tablespoons olive oil
Salt
Pepper

Directions:

1.    Remove stems from chard and rinse well.  Chard can be really gritty, so make sure you really give it a good wash.
2.    Toss chard with olive oil, salt and pepper (both to taste).
3.    Spread over vegetable grate and place grate on grill over direct heat.
4.    Cook for 8-10 minutes, stirring once.  Remove and enjoy.
Verdict: I’m surprised and happy to say that I actually really liked the flavor of the grilled chard.  If you like chard, you’re going to love this recipe.  If you don’t, you still might enjoy it.

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Leg of Lamb - Yeah, You Better Grill That

Looking for leg of lamb that’s crispy on the outside, juicy on the inside, and packed with delicious flavor? Try this recipe for grilled leg of lamb!  By starting on high heat and then moving to a lower heat, it gets nice and crispy on the outside, then cooks low and slow so it's nice and tender in the middle.  Tastes great with these recipes for garlic and rosemary grilled potatoes and grilled green beans!

Ingredients (allow at least 4 ounces of lamb per person):

1 butterflied, semi-boneless leg of lamb (you can buy it butterflied from the store or butcher, or butterfly it yourself)
8-10 ounces of plain Greek yogurt (2 single-serve packages)
4 tablespoons olive oil
Juice of one lemon
Salt
Pepper
1 ½ tablespoons dried rosemary

Directions:

1.    The night before you plan to grill your lamb, prepare the marinade: Mix yogurt, olive oil, lemon juice, one tablespoon rosemary, and salt and pepper to taste.  Cover lamb with marinade.  Let sit at least overnight, up to three days. The longer the better!
2.    Prepare the grill by “banking” your charcoal, or stacking the coals so that you have twice as many coals on one side than the other.  This creates a high heat side and a medium heat side.
3.    Remove the lamb and discard remaining marinade.  Pat with paper towels to remove excess.
4.    Place lamb, fat-side down, over high heat.  Cook for five minutes.  Watch for flare-ups!  Be ready to put them out with a water spray bottle.
5.    Turn lamb over, cook on high heat another five minutes.
6.    Move lamb over to medium-low heat.  Cook for a total of 20 minutes per pound (counting the first ten minutes on high heat), turning once more.  
7.    Remove from grill and place on plate to catch the juices.  Tent with foil and let rest for 15 minutes.

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How to Grill Green Beans

Fact: Every vegetable tastes better grilled (they also taste better fried, but grilled is a good bit healthier).  Green beans are no exception.  This recipe is quick and easy.  Try it with these recipes for grilled leg of lamb and grilled garlic and rosemary potatoes!

Ingredients:

Fresh green beans
1 tablespoon olive oil
Salt
Pepper

Directions:

1.    Trim green beans.
2.    Coat beans with olive oil.  Salt and pepper to taste.
3.    Coat vegetable grilling grate with cooking spray.  Spread beans over grate.
4.    Place grate over direct heat, cover, and cook for 15-20 minutes, stirring twice.  Beans should be nice and crispy on the outside, and cooked through inside.
5.    Remove and enjoy!

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Can You Grill Potatoes? Yep.

Potatoes are really easy to cook on the grill, and you can cook them a million different ways.  I’ll be posting several grilled potato recipes, starting with this one for garlic and rosemary potatoes, which goes perfectly with these recipes for grilled leg of lamb and grilled green beans.

Ingredients (serves four):

4 medium-sized potatoes
1 small onion, chopped
2 cloves of garlic, minced
1 tablespoon dried rosemary
Salt
Pepper
1 tablespoon butter (approx.)

Directions:

1.    Cut potatoes into bite-sized pieces.
2.    Spread out four squares of aluminum foil.  Place one chopped potato in each, then spread onions, garlic and rosemary equally over each potato.  Add salt and pepper to taste, and place one pad of butter over each potato.
3.    Fold foil over potatoes to form pouches.
4.    Place pouches over indirect heat on grill, and cook for about 30 minutes.
5.    Remove and enjoy!

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Wild Rice? Yeah, You Can Grill That

Rice?  Yep, it’s totally grillable.  This recipe for wild rice packs in the flavor with chicken broth, fresh vegetables, and of course, that delicious smoke from the grill.  Here's how to grill rice!

Ingredients (serves 4):

1 cup wild rice
3 cups chicken broth
1 tablespoon butter
½ cup chopped onion
½  cup chopped celery
½ cup chopped mushrooms

Directions:

1.    Arrange grill so that coals are all on one side.
2.    In cast iron pot, combine broth, rice and butter.  Place on grill, directly above coals.  Cook for ten minutes (with pot open to allow in smoke but with the grill itself covered).
3.    Stir, cover pot with lid, and move pot to other side of the grill.

 
4.    Cook another 25 minutes over low heat, with pot and grill covered.
5.    Add onions, celery and mushrooms.  Add more broth (or water) if necessary, and recover both pot and lid.
6.    Cook another 15 minutes over low heat, then remove from grill.  Let sit for 10 minutes, covered.
7.    Fluff and serve.

Great under grilled asparagus and grilled swordfish topped with grilled red bell pepper sauce.

 

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How to Make a Red Bell Pepper Sauce on the Grill

This red bell pepper sauce makes a great addition for grilled salmon, swordfish or just about any other seafood.  It’s similar to any roasted red pepper sauce, except that the peppers are, of course, grilled.  It’s a very simple recipe, and it really brings out the flavor of the red bell peppers (unlike some recipes that are heavy on cream or tomato).

Ingredients:

1 large red bell pepper
3 tablespoons butter or olive oil, plus extra olive oil for brushing onto pepper
1 tablespoon apple cider vinegar
Salt
Pepper

Directions:

1.    Arrange grill with coals all on one side.
2.    Cut the bell pepper into quarters.  Remove stem and all seeds.  Brush outer skin with olive oil.
3.    Place directly on grill, over direct heat, with skin-side down.
4.    Grill, covered, for about 8 minutes, or until blackened.

 
5.    Allow to cool completely, then carefully remove skin.
6.    Puree bell pepper in food processor until smooth.
7.    Melt butter (or heat olive oil) in cast iron pan over direct heat. Stir in pureed pepper and apple cider vinegar. 
8.    Bring to a boil, stirring frequently, and then add salt and pepper to taste. 
9.    Move to other side of grill and cook over indirect heat an additional 5 minutes, stirring regularly.

Try it with this recipe for grilled swordfish steaks!

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Simple, Easy Grilled Swordfish Steaks

This recipe for grilled swordfish is simple, easy and lets the swordfish itself shine.   Try topped with this recipe for grilled red bell pepper sauce and serve with grilled wild rice and grilled asparagus.

Ingredients:

2 swordfish steaks
Salt
Pepper
Lemon juice

Directions:

1.    Just before grilling, season fish generously with salt, pepper and lemon juice.
2.    Grill over medium-high heat, covered, for ten minutes or until fish flakes easily, turning once.

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Quick, Easy Grilled Asparagus

Not exactly a shocker that grilled asparagus tastes great, but I did want to post this recipe because it goes great in a meal with grilled wild rice and grilled swordfish topped with grilled red bell pepper sauce.

Ingredients:

One bunch asparagus
Salt
Pepper
Olive oil

Directions:

1.    Brush asparagus will olive oil.  Sprinkle with salt and pepper.
2.    Grill, covered, over medium-high heat for about 10 minutes, or until it starts to get brown and crispy.

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