Gourmet Grilling

Serves: 4 | Prep time: 15 minutes | Grilling time: 6 to 8 minutes

Ingredients

Argentinian Chimichurri

• 2 cups of fresh Italian parsley leaves
• 3 cloves of peeled garlic
• ¼ medium red onion roughly chopped
• ¼ cup fresh lemon juice
• ¼ cup red wine vinegar
• ½ - ¾ cup of extra-virgin olive oil
• salt and pepper to taste
• ¼ teaspoon crushed red chilli flakes (only to taste)

Flank Steak

• 1 Flank steak, 16-19 ounces
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

Instructions

1.     In a food processor add the parsley leaves, peeled garlic, roughly chopped red onion, lemon juice, red wine vinegar and salt and pulse blend until it is quite chunky. Then with the processor on, slowly pour in all the olive oil. Taste the chimichurri and adjust for seasoning of salt, pepper and chilli flakes if heat is desired. (This can be made 1 or 2 days ahead of time and kept in an air-tight container until ready to serve. It also lasts for about 1 week in an air-tight container in the fridge.)

2.     Lightly oil the steak on both sides and season evenly and thoroughly with salt and pepper. Allow the steak to stand at room temperature for 30 minutes before grilling.

3.     Prepare a 2-zone grilling area for direct cooking over high heat (450° to 550°F). Allow the grill to preheat for at least 15 minutes.

4.     Once preheated, brush the cooking grates clean. Grill the steak over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 3 to 4 minutes per side for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove the steak from the grill and let it rest under tinfoil for about 2 minutes before serving it with the chimichurri.

Serves: 4 | Prep Time: 20 minutes | Soaking Time: for wild mussels 30 minutes to 1 hour | Grilling Time: 18 to 32 minutes | Special Equipment: 12-inch cast-iron skillet or Wok

Ingredients

• ¼ cup (½ stick) of unsalted butter, softened
• ½ cup chopped shallots 4 garlic cloves, minced
• 6 large sprigs of fresh thyme
• ¼ cup minced fresh Italian parsley leaves
• ¼ teaspoon kosher salt
• ¼ teaspoon ground pepper
• ¾ cup dry white wine
• 4 pounds of live mussels scrubbed and beards removed

Instructions

1. Soak the woodchips in water for at least 30 minutes.
2. Prepare the grill for direct and indirect cooking over medium heat (350° to 450° F).
3. In a 12-inch cast-iron skillet or wok combine the butter, shallots, garlic, salt and pepper. Add one handful of the wood chips to the charcoal or to the smoke box of the gas grill, and close the lid. When smoke appears, place the pan with the butter mixture over indirect heat. Close the lid, and cook until the butter is melted and the shallots are tender, 8 to 10 minutes, stirring occasionally. Add the wine and thyme and cook until the mixture is steaming, 5 to 7 minutes.
4. Drain and add the remaining wood chips to the charcoal or the smoker box. Move the skillet/wok over direct heat, and then add mussels. Cook the mussels, uncovered, over direct medium-low heat, with the grill lid closed, until the mussels open, 5 to 15 minutes, stirring occasionally. As each mussel opens, use tongs to transfer it to wait for the remaining mussels to open. Discard any unopened mussels and thyme sprigs.
5. Season the cooking liquid with salt and pepper. Divide the mussels among four deep soup bowls and garnish with parsley.

Serves: 3-4|Prep time: 15 minutes| Grilling time: 12-15 minutes

Ingredients:

• 1 ball premade pizza dough
• Olive Oil
• Minced Fresh 
• Garlic Fresh 
• chopped cilantro

Directions:

1. REMOVE the dough from the refrigerator, if necessary, at least 1 hour before grilling so that the dough is easier to shape. 
2. Prepare the grill for DIRECT cooking over medium heat (350° to 450°F) for at least 15 minutes. Brush the grates clean. 
3. ROLL out your pizza dough onto a sheet of oiled parchment paper. Use a dash of flour if necessary.
4. Now, commit to the FLIP!
5. Flip the pizza onto the grill. Peel off the paper. When the underside is crisp and toasted, for about 3 minutes, TRANSFER the pizza to a work surface with the grilled side facing up.
6. Brush on garlic oil.
7. Transfer the pizza back to the grill. GRILL the pizza over direct medium heat, with the lid closed, until the bottom of the crust, is crisp and the garlic has heated through about 3 to 5 minutes.
8. Using a wide spatula, TRANSFER the pizza from the grill to a large cutting board or baking sheet and immediately scatter the chopped cilantro. Let the pizza rest for a few minutes. Cut into wedges and serve warm.

Serves: 4 | Prep Time: 30 minutes | Grilling Time: 60 minutes |

Ingredients 

• 2 eggplants, sliced thinly
• 6 roma tomatoes, sliced thinly
• 2 yellow squashes, sliced thinly
• 2 zucchinis, sliced thinly

SAUCE

• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• salt, to taste
• pepper, to taste
• 1 can of crushed tomatoes
• 2 tablespoons chopped fresh basil, from 8-10 leaves

HERB OIL

• 2 tablespoons chopped fresh basil, from 8-10 leaves
• 1 teaspoon garlic, minced
• 2 tablespoons Chopped fresh parsley
• 2 teaspoons fresh thyme
• salt, to taste
• pepper, to taste
• 4 tablespoons olive oil

Instructions 

1.     Preheat the grill for 375˚F using indirect heat.

2.     Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.

3.     Make the sauce: Heat the olive oil in a 12-inch oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil.

Serves: 8 | Prep time: 10 minutes | Grilling time: 10 minutes | Special Equipment: 12-well muffin pan

Ingredients

• 15 tablespoons butter
• 10 oz bittersweet chocolate
• 5 eggs
• ½ cup granulated sugar + 1 tablespoon
• 2½  tablespoon flour
• 2 cups fresh berries
• Whipped cream (optional)

Instructions

1.     Using 1 tablespoon of the butter, grease the 8 cups down the center of a 12-well muffin pan.

2.     In a bowl, set over a pan of barely simmering water, melt the chocolate and the remaining 14 tablespoons of butter, stirring occasionally until smooth. In another bowl, whisk the eggs and the sugar until light and fluffy, about 20 seconds. Add the warm chocolate mixture to the egg mixture and mix until smooth. Then add the flour and mix until you no longer see specks of flour.

3.     Fill the 8 greased cups with the batter (almost to the top rim, but not all the way). If not ready to cook, refrigerate for as long as 3 hours.

4.     Prepare the grill for indirect cooking over medium heat (ideally 400°F).

5.     Place the muffin pan over indirect medium heat and bake, with the lid closed, until the cake tops barely jiggle when you shake the pan, about 10 minutes (or as long as 14 minutes if the batter has been refrigerated).

6.     Once removed from the grill, run a knife around each cake then quickly flip out all the cakes to avoid cakes continuing to cook. Serve immediately and any berries you please.