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Recipe from Weber's Real Grillingâ„¢ by Jamie Purviance
Vanilla Cake with Cherries and Cream
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Serves 8 to 10
Prep Time
20 min
Grilling Time
35 to 40 min
the Ingredients
- 1 tablespoon unsalted butter, softened
- 1¾ cup all-purpose/plain flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated/castor sugar
- 3 large eggs, at room temperature
- ½ cup whole milk
- â…“ cup canola/rapeseed oil
- 2 teaspoons pure vanilla extract
- 1 pound ripe cherries, pitted and quartered
- 4 tablespoons granulated/castor sugar, divided
- 1 tablespoon fresh lemon juice
- 1 cup heavy whipping cream
Instructions
- 01 Prepare the grill for indirect cooking over medium heat (about 350°F/180ºC).
- 02 Grease a 9-inch/23-centimeters round cake pan (2 inches/5 centimeters high) with the butter. Line the bottom with a round of waxed/greaseproof paper. In a medium bowl sift the flour, baking powder, and salt.
- 03 In the bowl of a stand mixer with the whisk attachment or using a hand-held mixer, beat the sugar and eggs on high speed until the mixture is tripled in volume and pale yellow in color, 4 to 5 minutes. Mix the milk, oil, and vanilla together, pour into the bowl, and beat for 2 minutes more. With the mixer on low speed, add the flour mixture and mix until just combined, scraping down the sides of the bowl. Pour the cake batter into the cake pan and smooth the top with a spatula.
- 04 Cook the cake over indirect medium heat, with the lid closed, for 20 minutes. Rotate the pan 90 degrees for even cooking. Continue to bake until a wooden toothpick inserted in the center comes out clean and there is no jiggle in the center of the cake, 15 to 20 minutes more. Let cool completely on a wire cake rack. Run a knife around the edge of the cake, making sure to reach down to the bottom of the pan. Invert out of the cake pan onto another wire rack or board and discard the paper. Invert the cake again onto a serving platter.
- 05 In a medium bowl mix the cherries, 2 tablespoons of sugar, and the lemon juice. Let sit at room temperature for 5 to 10 minutes. Meanwhile, whip the cream with the remaining 2 tablespoons of sugar to stiff peaks. Slice the cake and serve with the cherries and whipped cream on top.
Recipe from Weber's Real Grillingâ„¢ by Jamie Purviance
Grilled Shrimp Cocktail
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Serves 6 to 8
Prep Time
15 min
Marinating Time
30 min to 1 hr
Grilling Time
2 to 4 min
the Ingredients
- Sauce
- 1 bottle (12 ounces) mild chili sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon mayonnaise
- 2 teaspoons prepared horseradish
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon hot pepper sauce
- ¼ teaspoon kosher salt
- 2 pounds shrimp (21/30 count), peeled and deveined
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh dill
Instructions
- 01 In a medium bowl mix the sauce ingredients. Cover with plastic wrap and refrigerate until ready to use.
- 02 In a medium bowl combine the shrimp with the remaining ingredients, except the dill. Toss gently to evenly coat the shrimp. Cover and refrigerate for 30 minutes to 1 hour.
- 03 Prepare the grill for direct cooking over high heat (450° to 550°F).
- 04 Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until they are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Place the shrimp in a medium bowl. Add the dill and toss to coat them evenly. Serve warm with the sauce.
Recipe from Weber's Real Grillingâ„¢ by Jamie Purviance
Chicago-Style Hot Dogs
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Serves 8
Prep Time
10 min
Grilling Time
4 to 5 min
the Ingredients
- 2 medium tomatoes, cut crosswise into ¼-inch slices
- 8 all-beef hot dogs, each about 4 ounces
- 8 hot dog buns, preferably poppy seed, split
- 16 pepperoncini
- 2 dill pickles, cut into spears
- ½ cup finely chopped yellow onion
- ½ cup sweet pickle relish
- Yellow mustard
- Celery salt
Instructions
- 01 Cut each tomato slice in half to make half-moons.
- 02 Prepare the grill for direct cooking over medium heat (350° to 450°F).
- 03 Brush the cooking grates clean. Grill the hot dogs over direct medium heat, with the lid closed as much as possible, until nicely browned, 4 to 5 minutes, turning once. During the last 30 seconds of grilling time, toast the buns, cut side down, over direct heat.
- 04 Place a grilled hot dog in each bun with two tomato slices, two peppers, a pickle spear, chopped onion, pickle relish, and mustard. Finish with a generous dash of celery salt. Serve warm.
Recipe from Weber's Real Grillingâ„¢ by Jamie Purviance
Acorn Squash with Asiago and Sage
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Serves 6
Prep Time
10 min
Grilling Time
1 to 1.25 hr
the Ingredients
- 3 acorn squashes, 1¼ to 1½ pounds each
- 4 tablespoons unsalted butter
- 1 tablespoon packed brown sugar
- 2 teaspoons finely chopped fresh sage leaves
- 1 teaspoon granulated onion
- 1 teaspoon maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup freshly graded aged Asiago cheese
- 2 tablespoons finely chopped fresh Italian parsley leaves
Instructions
- 01 Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- 02 With a large knife, carefully cut each squash in half lengthwise. Scoop out and discard the seeds and strings.
- 03 In a small saucepan over medium heat, combine the butter, brown sugar, sage, granulated onion, maple syrup, salt, and pepper and cook until melted. Brush the butter mixture all over the exposed flesh of each squash.
- 04 Brush the cooking grates clean. Grill the squashes, cut sides up, over indirect medium heat, with the lid closed, for 45 minutes. Sprinkle the cheese and parsley all over the exposed flesh of each squash. Continue to grill until the flesh is very soft when pierced with the tip of a knife and the cheese has browned, 20 to 30 minutes more. Serve warm.
Recipe from Weber's Greatest Hits by Jamie Purviance
Garlic and Rosemary Beef Tenderloin With Asparagus Salad and Grilled Eggplant
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Serves 8 to 10
Prep Time
35 min
Grilling Time
60 min
the Ingredients
- 6 cloves of garlic
- Salt
- Pepper
- Asparagus salad:
- Approx. 32 stalks of asparagus
- Vegetable oil
- 2 onions
- 1 generous handful of fresh dill
- Salt
- Pepper
- Grilled eggplant:
- 4 eggplants
- 5 tablespoons acacia honey
- ¼ cup vegetable oil
- Garlic and rosemary beef tenderloin:
- 1 beef tenderloin, 9 lbs
- 5 teaspoons vegetable oil
- 8 sprigs of fresh rosemary
Instructions
- 01Remove any sinew from the beef tenderloin. Score the fat and brush with oil. Wash the rosemary and chop the leaves. Peel and finely chop the garlic. Rub the beef tenderloin well with garlic and rosemary, and season with salt and pepper. Place it in the roast rack.
- 02Rinse the asparagus thoroughly and snap off the bottoms. Coat them with a little oil. Peel the onions, rinse the dill, and finely chop both.
- 03Rinse the eggplants and cut into wedges. Place them in a bowl and toss with the acacia honey and oil. Â
- 04Prepare the grill for indirect cooking over medium heat (350-450°F). Position the roast rack holder and beef tenderloin in the center of the cooking grate. Insert the iGrill probe into the middle of the tenderloin and set it to the desired core temperature – 136°F for medium. It will take about 1 hour and 20 minutes.
- 05Remove the meat from the grill and allow to rest for 15-20 minutes on a cutting board.
- 06Place the asparagus at the sides of the cooking grate and cook over direct heat for approx. 3 minutes – only on one side. Remove them.
- 07Grill the eggplant wedges over direct heat for about 3 minutes on each side. Move them into the center of the cooking grate and cook over indirect heat for about 5 minutes, until soft
- 08Toss the grilled asparagus with chopped dill and onion, and season with salt and pepper. Once the meat has rested, cut it into slices, and serve with the grilled eggplant and asparagus salad.
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