Monday, August 8, 2011
Friday Aug. 5th
Side note: I just re-read this and realized I wrote 'sittin' totally meaning to post like this. I guess I truly am becoming a Texas girl!
We have a 4 burner gas grill with infred heating. But we did the jalapenos Saturday night on a charcoal grill and they were just as amazing. I would eventually like to get a small charcoal grill that we can use when we have more time to cook out. But I do love our gas grill for weekday grilling.
Grilled Stuffed Jalapeno Peppers
Couple of things, we didn't get pictures of these either of the nights we made them because they dissappeared before the camera could come out!
Also, I didn't follow a recipe, I just put in what I thought sounded good.
10 jalapeno peppers
1 block cream cheese, room temperature
1 cup shredded colby jack cheese
1 clove garlic, minced
Kosher salt, to taste
fresh cracked black pepper, to taste
1 package thick sliced bacon
5 wooden skewers, or 10 wooden toothpicks, soaked in water for at least 30 minutes
For the jalapeno's, make a small slice down the side of them going from the top to the end. Be careful not to cut them apart. Using a small spoon or small measuring spoon (I used a 1/8 tsp. for this) scoop out the seeds and white membranes. You may want to use some gloves or wear glasses so that you don't have to take out your contacts later. It hurts....I'm just sayin'.
Mix the cream cheese, shredded cheese, garlic, salt, and pepper to taste in a small bowl.
Using a spoon, carefully fill each pepper with the cheese mixture. Using 1 piece of bacon per pepper, wrap the bacon around the pepper. Skewer each pepper with the skewers or tooth picks. I used skewers and put 2 jalapeno's per skewer.
Heat your grill to medium heat. Grill the peppers until the bacon is crispy. We ended up moving the peppers onto some foil on the top rack so the bacon didn't burn but got a bit more crispy and the cheese really melted.
When we used the charcoal grill we kept them off to the side (not directly over the coals). It took longer to cook them, but the peppers were a lot softer and had a great grill taste. Either way, you can't go wrong.
The Best of fine Cooking Grilling 2011 magazine pg. 27
For the butter (make early in the day so it firms up) (also, I halved this recipe since we didn't need this much)
1/2 lb. unsalted butter, at room temperature (2 sticks)
2 shallots, thinly sliced (about 2/3 cup)
1 clove garlic, minced
4 ounces Roquefort cheese, crumbled
1 tsp. fresh thyme leaves
1 Tbs. red wine vinegar
Fresh ground black pepper
In a small skillet, melt 1 Tbs. of the butter over medium heat. Add shallots and garlic and cook until they are soft, about 5 minutes. Cool.
In a medium bowl, using a wooden spoon, beat the remaining butter until soft and creamy. Add the shallots and garlic, Roquefort, thyme, and vinegar to the butter and mix with a spatula. Season with salt and pepper.
Form into a log and wrap in plastic wrap and refridgerate. Can freeze for up to 2 months.
For the rib-eyes
2 Tbs. fresh ground black pepper
1 Tbs. fresh thyme leaves
1 Tbs. evoo (extra virgin olive oil)
2 boneless rib-eye steaks (or as many as your family will eat)
1 Tbs. kosher salt
Heat the grill to medium high heat. Combine the pepper, thyme, and oil in a small bowl. Rub on the steaks. Sprinkle steaks with salt on both sides. Grill the steaks on one side for 5 to 6 minutes. Turn steaks and cook for another 3 to 4 minutes. Transfer to plates and let rest for 3 or 4 minutes. Serve with gererous amounts of butter on each steak. EnJoY!
Grilled Corn on the Cob with lime-cayenne butter
The Best of fine Cooking Magazine 2011 pg. 84
1/4 lb. unsalted butter (1 stick)
1 lime, juiced
1 tsp. kosher salt
1/2 tsp. cayenne
Corn on the Cob (as many as your family will eat)
Melt the butter in a small sauce pan. Stir in the lime juice, salt, and cayenne. Keep warm.
Peel off all but one or two layers of the corn husk. Pull the remaining husks down, but not off. Remove the bulk of the silks (the rest will come off easily after they char). Pull up the husks, it's ok if some kernels poke through.
Heat grill to high heat. Place the corn on the grate and cover grill. Grill, turning often, until the outer layer of the husk is completely chared, 5 to 10 minutes. You can push the corn to a cooler spot if your grilled other things now.
Just before serving, peel off the husk and brush away any remaining silks. Brown the kernels on the grill briefly, turning frequently, about 1 minute. Brush with warm cayenne butter and serve immediately. EnJoY!