Fire

Grilled Vegetable Carpaccio

1 each Large yellow, orange, green, and red bell peppers

1 Yellow squash

1 Zucchini

1 Eggplant

1 Turnip

1 Gold beet

1 White onion

1 pound Feta cheese, cut into ½’’ slices

3 Rosemary sprigs, chopped

5 Thyme sprigs, chopped

1 bunch Italian flat leaf parsley, chopped

5 cloves Garlic, minced

1 Tbsp Salt and pepper

Olive oil to brush on vegetables or lightly toss

Balsamic glaze for garnish

1. Slice all vegetables into ¼’’ slices length wise. Try to keep everything uniform in size. Excess trimmings can be used for kabobs. Season with herbs and olive oil.

2. Place on grill until ingredients start to become soft yet firm enough to handle. Save the cheese for last as it will grill very quickly, about 1 minute.

3. Assemble on a plate by layering different varieties of vegetables across the plate. Place grilled feta every two to three items. Finish by slicing down the middle and garnish with balsamic glaze. See photo for final layering look.

KABOBS / SATAY

Chef’s note: Try using the 5- to 6-inch skewers instead of the typical long ones, providing smaller portions with more options and flavors and a more consistent finished looking product. Average yield is 8-10 kabobs/satays per flavor profile.

Pork Tenderloin Satay - Chinese BBQ Char Siu

Thinly sliced pork tenderloin marinated overnight in BBQ Char Siu mixture (½ cup of seasoning mixed with 16 ounces of water for every 2-3 lbs. of meat).

Chicken Tenders Satay - Teriyaki

Chicken tenders marinated overnight in 1 packet of Lee Kum Kee Teriyaki Sauce to 2-3 lbs of meat

Shrimp Kabobs - Spicy Lime

1 pound (16-20 count) shrimp marinated for just a couple of hours in:

2 limes, zest plus juice

¼ cup honey

¼ cup Sashimi TogarashiJapanese 7 spice blend

¼ cup Extra virgin olive oil

Chef’s note: Shrimp can be left shell on or off depending on preference

Filet Mignon Kabobs - Herb Crusted

1 pound Filet Mignon cut into

1’’ chunks, tossed to coat and marinated overnight in:

2 sprigs Fresh rosemary, chopped

5 sprigs Fresh thyme, chopped

4 cloves Garlic, minced

2 ounces Extra virgin olive oil

1 tsp. Salt and pepper

Vegetable Satays

Each skewer would include a pearl onion, cherry tomato and crimini mushroom, and 1” chunks of zucchini, squash and bell pepper.

Marinate overnight in Italian dressing (enough to coat), or coat just before grilling.

Cook Time

Cook 8-10 minutes on the grill to 135 degrees medium rare for beef, or to 165 degrees for chicken, pork and shrimp.

Baby Back Ribs

Chef’s note: The sauce used in this recipe is Stonewall Baby Back BBQ Sauce. Brine Rub used in this recipe is Chinese Barbecue Char Siu.

Brine, Rub, Sauce: Be creative and try out new marinades and rubs. The braising process is the key to achieving a super tender fall-off-the-bone product.

Place ribs in a braising pan with about 2 inches of liquid. Note: Liquid level is very important. Plastic wrap the top of the pan twice, creating a tight seal. Place a layer of aluminum foil over top and seal. Bake in the oven set to 300 degrees for 3-4 hours. Note: Plastic wrap will not melt.

Carefully remove wrap and let cool before removing from liquid. Reheat in the oven or smoker.

BBQ and glaze the top with desired sauce. For larger products (brisket or pork butts), repeat the same process but lower temp to 225 degrees for 10 hours. A little bit of planning will make a huge difference to the finished meal.

CARAMELIZED ONIONS & ROASTED TOMATO POTATO SALAD

This recipe feeds 20 people and can be cut in half for a smaller yield.

Dressing:

2.5 pounds Sour cream

2 pounds Mayonnaise

1 tsp. Fresh dill

3 ½ tsps. Cayenne

5 Tbsps. Chives

2 Tbsps. Meat Magic seasoning blend

1 Tbsp. Lawry's seasoning

Salad:

10 pounds Baby red potatoes, diced (parboiled until semi-firm, not mushy)

2.5 pounds Yellow onions, sliced

1 pound Roasted tomatoes packed in oil, chopped (reserve oil)

1 dozen Hard-boiled eggs, diced

1 bunch Italian flat leaf parsley, chopped

Directions:

1. Place dressing ingredients in a mixing bowl and whisk together. Set aside.

2. In a large pot with water, parboil diced potatoes until semi-firm, not mushy. Drain.

3. Slice onions and place in a saute pan with reserved oil from the tomatoes. Saute until fully caramelized.

4. Add the potatoes and onion mixture to the bowl with the dressing and mix, then gently fold in the remaining ingredients: roasted tomatoes, hard boiled eggs and parsley.