TARGET | Summer Grillin'

VIRTUAL COOKING CLASS Summer Grillin’

- RECIPES & SHOPPING LISTS -

Table of Contents Welcome Grill basics •

Mocktail: strawberry orange ginger fizz

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Appetizer: apricot, almond and thyme grilled brie served with grilled French bread and crackers

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Salad: grilled Caesar salad with grilled croutons

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Entrée: grilled flank steak with corn, tomato and asparagus salad

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Dessert: pineapple foster with vanilla ice cream and toasted coconut

Q&A Thank you so much for joining today.

Happy grilling!

Deziree Klema Executive Chef Café Target North

strawberry orange ginger fizz Serves 6.

INGREDIENTS 8 ounces strawberries, hulled and quartered 3 inches of fresh ginger, peeled and sliced 3 3- inch strips of orange peel 1/3 cup honey ¼ cup fresh squeezed orange juice ¼ cup water 1/8 teaspoon salt For each drink 2-3 tablespoons of strawberry ginger syrup 6 ounces sparkling water Ice cubes Garnish of orange slices strawberries mint DIRECTIONS 1. To make syrup place all ingredients in a small saucepan over medium heat. Bring to a boil and simmer for about 5 minutes, liquid will become bright pinkish red and strawberries will become dull 2. Let syrup cool for five minutes then pour through a fine mesh strainer using the back of a spoon to push on the solids to extract as much liquid as possible 3. Allow syrup to cool to room temperature before making drinks and store in refrigerator for up to a week.

4. To make each drink, put 2-3 tablespoons in the bottom of an 8-10 glass. You can always start with two and add more if needed. Pour in sparkling water, until glass is almost full. Add ice. Garnish with halved orange slice, half strawberry, and sprig of mint and serve.

apricot, almond, and thyme grilled brie Serves 6.

INGREDIENTS ¼ cup sliced almonds ½ tablespoon fresh thyme leaves 1 tablespoon butter cubed Salt 8 oz. brie wheel 1 tablespoon neutral oil ¼ cup apricot preserves or jam Freshly ground black pepper Demi French bread DIRECTIONS 1.Preheat grill to medium high heat 400 2. Place the almond slices, thyme, butter, and pinch of salt in a foil packet. Fold closed and place it on the top rack of grill for 10-14 minutes 3.Lightly brush each side of the brie wheel with oil Place the brie on the grill over direct heat and cook for 3-4 minutes 4. Remove from grill and top with apricot preserves and the almond packet drizzle with honey 5. Serve with grilled French bread or crackers and enjoy

grilled Caesar salad Serves 4. 20-30 minutes INGREDIENTS 3 tablespoons mayonnaise 2 tablespoons Worcestershire sauce 2 lemons, halved, plus 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 teaspoon red wine vinegar 2 cloves garlic minced ¾ cup olive oil, plus more for grilling ¼ cup grated parmesan cheese Salt & Pepper 2 hearts of romaine lettuce cut in half lengthwise 3 ¾ inch sliced of demi French bread 1 tablespoon granulated sugar DIRECTIONS 1. Preheat grill to a medium heat 2. In a bowl, add mayonnaise, Worcestershire sauce, lemon juice, mustard, garlic, vinegar and whisk until combined. Slowly whisk in the olive oil. Add the parmesan cheese and continue to whisk season if necessary with salt and pepper.

3. Drizzle olive oil onto romaine hearts and season with salt and pepper. Place romaine cut side down on the grill and cook until nicely marked 2-3 minutes. Brush the bread slices with olive oil and place on grill. Cook until grill marks appear on both side and the bread is crispy 4. Spread the sugar on a small plate dip the cut side of lemons into the sugar. Place the halves on grill and cook until slightly charred and grill marked 2-3 minutes 5. Cut the bread into bite sized pieces. Place romaine hearts croutons and lemons on a platter and served (drizzle) with dressing.

grilled flank steak with corn, tomato, & asparagus salad Serves 4.

INGREDIENTS 1 ½ cups dry red wine ½ cup Dijon mustard ¼ cup pack brown sugar 8 garlic cloves crushed and peeled 3 large shallots coarsely chopped 2 tablespoons flat leaf parsley 1 tablespoon chopped thyme Salt and pepper 1 ½ pound flank steak 2 tablespoons cider vinegar 1 tablespoon honey 6 ounces cherry tomato quartered ( about 1 ½ cups) ¼ small sweet onion, thinly sliced 6 ounces thin asparagus 2 ears of corn shucked 1 tablespoon extra virgin olive oil 6 basil leaves finely shredded DIRECTIONS 1. In a large dish whisk red wine, mustard, brown sugar, garlic, shallots, parsley and thyme. 1 tablespoon salt and 1 teaspoon of pepper. Add the flank steak and turn to coat. Marinate for 2 hours or up to 8 in the refrigerator 2. Meanwhile in a medium bowl whisk cider vinegar and honey add tomatoes and onion and toss let stand for 1 hour 3. Preheat grill. Coat asparagus and corn with olive oil and season with salt and pepper.

Grill over moderately high heat. Until tender and browned in spots. Transfer to a work surface, when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus, corn and basil to the tomatoes and toss 4. Remove steak and place on medium heat grill. Grill on one side until marks are on turn 90 degrees and mark again flip and do the same to second side. Cook to medium rare about 10 minutes in total. Transfer the steak to a cutting board to rest for at least 10 minutes 5. After steak has rested, slice against the grain and transfer to plates for service.

Season salad if needed and spoon along steak.

pineapple foster Serves 6. 20 minutes INGREDIENTS ½ cup dark rum ½ cup packed brown sugar 1 tsp ground cinnamon 1 pineapple cored and cut into rings and desired thickness Favorite vanilla ice cream Optional toasted coconut DIRECTIONS 1. In a small bowl mix together rum, brown sugar, cinnamon. In a 9x13 lay out the pineapple rings and pour the rum mixture over. Toss to coat the let soak for at least 15 minutes. Flipping to make sure both sides get the rum sauce.

2. When ready to grill the pineapple strain extra rum sauce from the pan of pineapple and transfer to a small saucepan. Bring the sauce to a simmer over medium high heat then reduce heat to medium and simmer for about 6-8 minutes or until reduced by half set aside.

3. While sauce is cooking lightly grease grill grates and add pineapple slices and cook for 1-2 minutes until grill marks start to appear. Transfer to serving plates.

4. Top each pineapple ring with a scoop of your favorite ice cream and drizzle with rum sauce. Top with toasted coconut if desired.

For toasted coconut: On sheet pan add desired amount of coconut. Toast in 350 degree oven until golden brown 8-10 minutes. Cool and use as desired.

Shopping List

strawberries 1 large thumb fresh ginger fresh orange honey orange juice yuzu mandarin sparkling water sliced almonds fresh thyme butter brie olive oil apricot jam mayonnaise Worcestershire sauce lemon dijon mustard red wine vinegar minced garlic grated parmesan cheese

romaine hearts demi french bread shallots dry red wine brown sugar granulated sugar fresh parsley skirt steak tomato medley red onion corn on the cob fresh basil leaves dark rum cinnamon pineapple favorite day vanilla bean ice cream sweet coconut flakes fresh asparagus