Sizzling Barbecue Dishes

It’s grilling season, and our friends at Sub-Zero Wolf would like to share some of their favorite recipes. Fire up the grill, gather the family and friends, and enjoy!

Blue Cheese Stuffed Sirloin Burger

Makes 4 large burgers

Ingredients

• 1 cup balsamic vinegar
• 2 pounds ground sirloin beef
• 4 ounces blue cheese, crumbled
• Salt and freshly ground black pepper
• 1 large red onion, cut into 1/2-inch thick slices
• 2 cups fresh arugula leaves, washed, dried

Ingredients for Mushrooms

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 clove garlic, peeled, finely chopped
• Salt and freshly ground black pepper
• 4 portabella mushrooms, stems removed

Preparation Method

To Prepare Mushrooms:

1. Combine olive oil, vinegar, herbs, garlic, salt and pepper, and spread over the top and bottom of each mushroom. Set aside.

To Prepare Onions:

1. Ahead of grilling time, make a balsamic vinegar reduction. Bring the balsamic vinegar to a boil in a 2-quart saucepan on the stove. Continue to boil until the vinegar is reduced to 1/2 cup. Set aside to cool.
2. Lay intact onion slices flat on a plate.
3. Insert skewers through the onions to hold them together.
4. Brush both sides of the onions with the reduced balsamic vinegar.

To Prepare Burgers:

1. Divide the beef into eight 4-ounce ground sirloin balls. Flatten each ball into a patty 4 inches in diameter and 3/4 inch thick.
2. Divide the cheese into 4 portions, and place in the center of 4 of the beef patties.
3. Place the remaining 4 patties over the cheese and crimp the edges of the burger together to make a good seal.
4. Gently flatten the burgers, being careful not to push the cheese through the meat. Place on a plate, cover with plastic wrap, and put in the refrigerator.
5. Preheat the grill on medium heat for at least 15 minutes.
6. When the grill is fully preheated, season burgers and mushrooms with salt and pepper.
7. Place the burgers, mushrooms and onions on the grill. Grill all for 12 to 15 minutes, turning over every 5 minutes. As the onions are grilling, brush with the remaining reduced balsamic vinegar.
8. When burgers are cooked to an internal temperature of 140°F, transfer from the grill to serving plates. Add 1/2 cup arugula to each plate.
9. Cut warm mushrooms into thin slices, and place on each of the burgers. If any of the juices have run out of the mushrooms, pour over the burgers.
10. Pull skewers from the onions and set the onions around the burgers. Serve immediately.

Moroccan Style Grilled Chicken

Makes 6 servings

Ingredients

• 1 cup olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons ground cumin
• 1 1/2 tablespoons ground coriander
• 2 teaspoons ground cinnamon
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons sugar
• 1/2 teaspoon cayenne pepper
• 4 large chicken breast halves with skin and ribs, cut crosswise in half
• 4 chicken legs
• 4 chicken thighs
• 1/4 cup fresh parsley, minced

Preparation Method

1. Combine olive oil, red wine vinegar, cumin, coriander, cinnamon, salt, sugar, and cayenne pepper in a large glass baking dish.
2. Add all the chicken to the dish, and fully coat with the mixture.
3. Cover tightly and chill for 4 hours.
4. Bring the grill to medium heat.
5. Grill the chicken until just cooked through, brushing periodically with any remaining marinade.
6. Cooking time will be about 10 minutes per side for breasts, and about 12 minutes per side for leg and thigh pieces.
7. Move the chicken to a platter for serving.
8. Sprinkle with parsley.

Grilled Corn on the Cob with Ancho Chili Lime Butter

Makes 4 servings

Ingredients

• 4 ears fresh corn on the cob
• 1/4 cup unsalted butter, softened
• 1 teaspoon ancho chili powder
• Large pinch kosher salt
• Zest of 1/2 lime
• 1 1/2 teaspoons chopped fresh cilantro
• Lime wedges

Preparation Method

1. Preheat the grill on medium high for at least 10 minutes.
2. Trim the silky end off of the corn. Carefully peel back the husk and remove silk from the corn. Pull the husk back over the corn to cover the kernels.
3. Combine the butter, chili powder, salt, lime zest, and cilantro in a small bowl.
4. Place the corn on the grill, and cook for about 16 minutes, turning every 4 minutes.
5. When the corn kernels are cooked, remove from the grill, and peel back the husks.
6. Coat the corn with chili butter and serve with lime wedges.

Grilled Spicy Shrimp

Ingredients

• 36 large uncooked shrimp, peeled and deveined (2 pounds)
• 1/2 cup olive oil
• 1/2 cup fresh basil, finely chopped
• 4 cloves garlic, crushed
• 2 tablespoons white wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons hot pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation Method

1. Create a marinade by combining olive oil, basil, garlic cloves, white wine vinegar, Worcestershire sauce, hot pepper sauce, and salt and pepper in a bowl.
2. Thread 6 shrimp, evenly spaced, onto 12-inch metal skewers.
3. Place shrimp skewers in a 15×10 inch glass baking dish. Pour all but 1/4 cup of marinade over the shrimp. Turn the skewers to fully coat the shrimp.
4. Cover and chill the skewers and the remaining marinade for one hour.
5. Bring the grill to medium-high heat. Grill the shrimp approximately 2 1/2 minutes per side, or until just opaque in the center.
6. When done, place the skewers on a platter, and spoon the remaining marinade on the shrimp. Serve immediately.

Grilled Sourdough Bread with Garlic, Olive Oil and Tomatoes

Makes 6 to 8 servings

Ingredients

• 1 (11 oz.) loaf sourdough bread, cut diagonally into 1-inch thick slices
• Extra virgin olive oil
• 3 cloves garlic, peeled, cut in half
• 2 ripe tomatoes, cut in half
• Kosher or coarse sea salt
• Freshly ground black pepper

Preparation Method

1. Preheat the grill on medium high heat for at least 10 minutes.
2. Liberally brush both sides of bread slices with olive oil.
3. Rub both sides of bread slices with garlic cloves.
4. Place on the grill and toast for 5 to 6 minutes, turning over every 2 minutes.
5. Remove from the grill, and firmly rub the tomato pieces over the grilled bread, pressing into it some of the juices.
6. Season with salt and pepper. Serve immediately.

Chargrilled Cinnamon Bananas with Crème Fraiche and Raspberries

Makes 6 servings

Ingredients

• 3 bananas, unpeeled
• 1/2 cup crème fraiche or sour cream
• 3 tablespoons honey
• 1/2 cup raspberries
• Sprinkle of cinnamon

Preparation Method

1. Preheat the grill on medium high for 15 minutes.
2. Place whole bananas on the grate and grill 8 to 10 minutes or until charred and softened, turning bananas over every minute.
3. Once done, cut a slit lengthwise in each banana through the peel. Pinch to open and place each banana half on a plate.
4. Top each banana half with crème fraîche or sour cream, honey, and raspberries. Sprinkle with cinnamon.

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