Commit To The Flip

Serves: 4 | Prep time:15 minutes, plus about 30 minutes for the jam | Grill time: 9-11 minutes

Ingredients 

Jam

• 2 tablespoons extra-virgin olive oil 
• 2 large red onions, 1½ pounds total, slivered 
• 3 tablespoons granulated sugar 
• ¾ cup Cabernet Sauvignon 
• 2 tablespoons balsamic vinegar 
• Kosher salt 
•  2½  tablespoons unsalted butter, softened 

• 4 Burger Buns 
•  1½  pounds ground chuck (80% lean) 
•  Freshly ground black pepper 
•  4 ounces Brie cheese, cut into 8 slices

Instructions 

1. In a large, heavy skillet over medium heat, warm the oil. Add the onions and sugar and sauté until the onions are very soft, about 15 minutes, stirring occasionally. Pour in the Cabernet and vinegar and cook until almost evaporated,13 to 14 minutes, stirring occasionally. Season with ½ teaspoon salt. Keep warm until ready to serve.
2. Oil / Butter both sides of each bread slice.
3. Mix the ground chuck, 1 teaspoon salt, and ó teaspoon pepper, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
4. Prepare the grill for direct cooking over medium-high heat (350°F to 450°F).
5. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160ÆF), 9 to 11 minutes, turning once. During the last minute of grilling time, place two slices of cheese on each patty to melt, and toast the bread over direct heat, turning once. 
6. Build each burger on a bread slice with a patty, red onion jam, a generous grinding of pepper, and the remaining bread slice. Serve warm.

Serves: 4 per recipe| Prep time: 10 minutes | Grilling time: 10-15 minutes

Ingredients

Spread

• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon fresh lime juice

Topping

• 3 tablespoons grated Cortija or
• Parmigiano-Reggiano cheese
• ¾ teaspoon prepared chili powder
• ¼ teaspoon chipotle chili powder
• 4 ears corn, husked

Instructions Prepare the grill for direct cooking over medium heat (350°F to 450°F)

1. In a small bowl combine all the spread ingredients and mix well. In a second small bowl combine all the topping ingredients and mix well.
2. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed, until the kernels are browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill.
3. Smear the spread all over the corn and then season evenly with the topping. Serve right away.

Serves: makes 2 small pizzas | Prep time: 30 minutes | Grilling time: 6 to 8 minutes

Ingredients 

• 2 balls premade pizza dough, each about 1 pound, defrosted, if frozen
• Extra-virgin olive oil
• 1 garlic clove, minced or pushed through a press
• 1/4 teaspoon kosher salt
• All-purpose flour
• ½ teaspoon crushed red pepper flakes, divided
• 12 ounces fresh buffalo mozzarella cheese (1 ½ eight-ounce balls), drained well, thinly sliced, divided
• 4 ounces paper-thin slices prosciutto, divided
• 2/3 cup finely grated Parmigiano-Reggiano® cheese, divided
• 3 cups loosely packed baby arugula, divided
• Freshly ground black pepper

Instructions 

1. Remove the dough from the refrigerator, if necessary, about 1 hour before grilling so that the dough is easier to shape.
2. Prepare the grill for direct cooking over medium heat (350°F to 450°F) and preheat a pizza stone for at least 15 minutes, following manufacturer’s instructions.
3. In a small bowl whisk 3 tablespoons oil, the garlic, and salt.
4. Using a rolling pin on a lightly floured work surface, roll out each ball of dough, one ball at a time, into a round about 12 inches wide and . inch thick. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes, and then continue). Set the first round aside while you roll out the second.
5. Carefully transfer the first round of pizza dough onto a pizza peel (or rimless baking sheet) lightly coated with flour. Brush the dough with half of the garlic oil. Sprinkle . teaspoon red pepper flakes evenly over the dough. Arrange half of the mozzarella slices over the dough in a single layer. Tear the prosciutto into pieces and lay half of them over and around the mozzarella. Sprinkle with half (1/3 cup) of the grated cheese.
6. Slide the first pizza onto the preheated pizza stone. Cook over direct medium heat, with the lid closed, until the crust is golden brown and the cheese is melted, 10 to 12 minutes.
7. Using a pizza peel or a large spatula, transfer the pizza from the stone to a large cutting board or baking sheet and immediately scatter half of the arugula over the pizza. Let the pizza rest for a few minutes. Before serving, lightly drizzle the pizza with olive oil and sprinkle with black pepper. Cut into wedges and serve warm.
8. Repeat the steps with the remaining dough round and topping ingredients

Serves: 4 | Prep time: 10 minutes | Grilling time: 12 to 15 minutes 

Ingredients

• 4 firm bananas
• 1 cup miniature marshmallows
• 2 chocolate bars, chopped into pieces
• ¼ cup roughly chopped pecans

Instructions 

1. Prepare the grill for indirect cooking over medium heat (350°F to 450°F).
2. Using a sharp knife, cut a lengthwise slit down the center of each banana to make a pocket. Start and end about ½ inch from each end and be careful not to cut all the way through the banana. Grab the banana from each end and push gently towards each other to open up the pocket. Stuff the pocket with equal parts marshmallow, chocolate, and pecans.
3. Grill the stuffed bananas over indirect medium heat, with the closed, until the chocolate melts, the marshmallows brown, and the peels turn dark, 12 to 15 minutes.
4.  Serve with ice cream or eat with a spoon right from the peel.