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
- 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
To Prepare Mushrooms:
- Combine olive oil, vinegar, herbs, garlic, salt and pepper, and spread over the top and bottom of each mushroom. Set aside.
To Prepare Onions:
- 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.
- Lay intact onion slices flat on a plate.
- Insert skewers through the onions to hold them together.
- Brush both sides of the onions with the reduced balsamic vinegar.
To Prepare Burgers:
- 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.
- Divide the cheese into 4 portions, and place in the center of 4 of the beef patties.
- Place the remaining 4 patties over the cheese and crimp the edges of the burger together to make a good seal.
- 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.
- Preheat the grill on medium heat for at least 15 minutes.
- When the grill is fully preheated, season burgers and mushrooms with salt and pepper.
- 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.
- 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.
- 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.
- Pull skewers from the onions and set the onions around the burgers. Serve immediately.
Moroccan Style Grilled Chicken
Makes 6 servings
- 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
- Combine olive oil, red wine vinegar, cumin, coriander, cinnamon, salt, sugar, and cayenne pepper in a large glass baking dish.
- Add all the chicken to the dish, and fully coat with the mixture.
- Cover tightly and chill for 4 hours.
- Bring the grill to medium heat.
- Grill the chicken until just cooked through, brushing periodically with any remaining marinade.
- Cooking time will be about 10 minutes per side for breasts, and about 12 minutes per side for leg and thigh pieces.
- Move the chicken to a platter for serving.
- Sprinkle with parsley.
Grilled Corn on the Cob with Ancho Chili Lime Butter
Makes 4 servings
- 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
- Preheat the grill on medium high for at least 10 minutes.
- 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.
- Combine the butter, chili powder, salt, lime zest, and cilantro in a small bowl.
- Place the corn on the grill, and cook for about 16 minutes, turning every 4 minutes.
- When the corn kernels are cooked, remove from the grill, and peel back the husks.
- Coat the corn with chili butter and serve with lime wedges.
Grilled Spicy Shrimp
- 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
- 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.
- Thread 6 shrimp, evenly spaced, onto 12-inch metal skewers.
- 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.
- Cover and chill the skewers and the remaining marinade for one hour.
- Bring the grill to medium-high heat. Grill the shrimp approximately 2 1/2 minutes per side, or until just opaque in the center.
- 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
- 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
- Preheat the grill on medium high heat for at least 10 minutes.
- Liberally brush both sides of bread slices with olive oil.
- Rub both sides of bread slices with garlic cloves.
- Place on the grill and toast for 5 to 6 minutes, turning over every 2 minutes.
- Remove from the grill, and firmly rub the tomato pieces over the grilled bread, pressing into it some of the juices.
- Season with salt and pepper. Serve immediately.
Chargrilled Cinnamon Bananas with Crème Fraiche and Raspberries
Makes 6 servings
- 3 bananas, unpeeled
- 1/2 cup crème fraiche or sour cream
- 3 tablespoons honey
- 1/2 cup raspberries
- Sprinkle of cinnamon
- Preheat the grill on medium high for 15 minutes.
- Place whole bananas on the grate and grill 8 to 10 minutes or until charred and softened, turning bananas over every minute.
- Once done, cut a slit lengthwise in each banana through the peel. Pinch to open and place each banana half on a plate.
- Top each banana half with crème fraîche or sour cream, honey, and raspberries. Sprinkle with cinnamon.
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