Gourmet Grilling Menu

Serves: 4 | Prep time: 15 minutes | Grilling 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 chili 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 chili 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 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 

Marinade

• 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 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 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 a wait for the remaining mussels to open. Discard any unopened mussels and the thyme sprigs. 
5. Season the cooking liquid with the salt and pepper. Divide the mussels among four deep soup bowls and garnish with parsley.  

Serves: 2|Prep time: 15 minutes| Grilling time: 12-15 minutes

Ingredients

• 1 ball pre-made pizza dough 
• Approx. 90g Olive Oil 
• Minced Fresh Garlic 
• Fresh chopped cilantro

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°to450°F) for at least 15 minutes. Brush the grates clean.
3. Roll out your pizza dough on to a sheet of oiled parchment paper. Use a dash of flour if necessary.
4. Now, commit to the FLIP! Flip the pizza onto the grill. Peel off the paper. When the underside is crisp and toasted, about 3 minutes, transfer the pizza to a work surface with the grilled side facing up.
5. Brush on garlic oil.
6. 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 cheese has melted, about 3 to 5 minutes.
7. 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: 10 minutes| Grilling Time: 3 to 5 minutes | Special Equipment: Grill Basket or large foil pan

Ingredients

• 8 medium carrots, each 6 to 8 inches long and about 1 inch wide at the stem, peeled
• 1/4 cup (1/2 stick) unsalted butter
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided1 teaspoon minced fresh Italian parsley leaves

Instructions

1. Have a large bowl of ice water ready. Bring a large pot of salted water to a rolling boil. Add the carrots and cook until partially cooked but still crisp, 4 to 6 minutes. 
2. Drain the carrots and then plunge them into the ice water to stop the cooking. When the carrots are cool, drain well and set aside in a single layer on a large platter.
3. Prepare the grill for direct cooking over high heat (450° to 550°F). 
4. In a small saucepan over medium heat on the stove, melt the butter with the vinegar and nutmeg and stir to mix. Remove from the heat and brush about half of the mixture on the carrots, coating evenly. Season the carrots with half of the salt and pepper. Brush the cooking grates clean. 
5. Grill the carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally. Transfer the carrots to a clean platter. Brush the carrots with the remaining butter mixture and season with the remaining salt and pepper. Garnish with the parsley and serve warm

Serves: 4-6 | Prep time: 15-20 minutes | Grilling time: 20-30 minutes 

Ingredients

• 2 12-ounce packages frozen mixed berries (such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed 
• 1⁄4 cup white sugar
• 3⁄4 cup all purpose flour 
• 1 tablespoon fresh lemon juice 
• 1 cup old-fashioned oats 
• 2/3 cup (packed) golden brown sugar 
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon ground all spice 
• 1⁄4 teaspoon salt
• 1⁄4 lb of chilled unsalted butter, diced 

Instructions

1. Prepare the grill for indirect cooking over medium-high heat (375° to 400°F). Using the ‘MOM’ method.

2. In a large bowl combine the berries, 1⁄4 cup of sugar, 1⁄4 cup of flour and lemon juice; toss to ensure everything is mixed evenly. Once mixed, transfer the berry mixture into a 9-inch diameter cast iron pan / baking dish and flatten out the mixture covering the entire bottom.

3. In another large bowl combine the 1 cup of oats, 2/3 cup of brown sugar, 1 tsp of cinnamon, 1⁄4 tsp of all spice, 1⁄4 tsp of salt and mix thoroughly. Add the diced butter and rub the butter into the flour/oat mixture until the topping holds together in small clumps.

4. Sprinkle evenly over the berry mixture.

5. Bake the crisp until the berry mixture bubbles around the edges and the topping golden brown; approximately 20-30 minutes. Once finished let stand for 15 minutes and serve warm or at room temperatures.