Breakfast Burritos

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

3 large potato, peeled and cut into 1/3-inch dice

12 (9-to 11-inch) flour tortillas

21 Mexican chorizo, casings removed

12 whole eggs

1 tablespoon water

3 tablespoons olive oil

3 cups Monterey Jack, coarsely grated

3 avocado, sliced

salsa, as desired

Directions:

Preheat grill to 350°F.

Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.

Wrap tortillas tightly in a large sheet of foil and warm in grill until heated through, 10 to 15 minutes.

Meanwhile, cook chorizo in an 8-inch heavy skillet over direct heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato, keep stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.

Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over direct heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.

Fluffy Vanilla Cinnamon French Toast with Bananas & Almonds

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

12 large Eggs

2 cups lowfat milk

1 1/2 teaspoons vanilla extract

2 teaspoons cinnamon

24 slices sourdough French bread (3/4-1″ thick)

Margarine

12 large bananas

Powdered sugar

1/2 cup almonds, finely chopped

Directions:

Whisk together eggs, milk, vanilla and cinnamon until light and frothy. Dip bread slices in egg mixture and place on greased baking pan. Pour any leftover mixture over bread slices; cover and refrigerate overnight.

Next day, heat butter in a cast iron skillet, add bread one slice at a time and cook until light brown and crispy. Slice bananas over top, sprinkle with powdered sugar and garnish with chopped almonds.

Here are the recipes from our Jamaican class.  Please keep in mind that Chef JJ may have made a few minor changes… and don’t be afraid to make your own!  Happy grilling!

Beef Patties

Recipe By: Chef JJ’s Back Yard

Serving Size: 8

Ingredients:

INGREDIENTS – Pastry:

3 cups flour

2/3 cups ice cold water

2/3 cups melted butter

2/3 cups shortening

1 1/4 tablespoons salt

1 1/4 tablespoons of baking powder

1 1/4 tablespoons of curry powder medium hot

1 1/4 tablespoons on turmeric or 1 drop of annotto

INGREDIENTS – Meat

1 1/4 pounds ground beef

1 1/3 whole medium onion

5 1/3 whole scallion

2 2/3 whole fresh thyme

2/3 cups breadcrumbs

1 1/3 whole scotch bonnet pepper

2 2/3 cloves garlic

1 1/3 cups water

1 teaspoons salt

1 teaspoons pepper

1 teaspoons paprika

2/3 teaspoon sugar

1 teaspoons nutmeg

Directions:

Sieve flour.

Stir in baking powder, curry powder, salt and turmeric.

Work the butter and shortening in with fingertips until mixture resembles breadcrumbs.

Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky)

Roll the dough in to a ball.

Wrap in cling film and place in the fridge for 1 hour.

COOKING INSTRUCTIONS – Meat Filling:

Cut onion and scallion in to fine pieces.

Fry gently, so they do not quite have time to brown.

Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg.

Fry until mixture is fairly dry, drain off excess fat if necessary.

Add water and breadcrumbs, cook until the mixture has a thick, saucy texture.

Combining the pastry with the filling:

Roll the pastry on a floured board until it is about 1/8 of an inch thick.

Cut as many circles (about the size of a saucer) out of the dough as you can.

Place 1 tablespoon of the filling on one side of each pastry circle.

Moisten the edges of each patty with water and fold pastry over to make a crescent shape. Seal the edge of each patty by crimping with a fork.

Preheat grill to 375 on indirect heat. Place patties on grill rack and cook for 35 minutes (or until golden brown).

Serve patties either hot or cold. If you have any modifications to make this recipe more delicious then feel free to leave a comment.

Curried Coconut Shrimp

Recipe By: Chef JJ’s Back Yard

Serving Size: 10

Ingredients:

Salt and freshly ground pepper for seasoning

1/4 cup olive oil

2 lbs. shrimp, cleaned, peeled, and deveined

2 cloves garlic, finely chopped

1 whole red bell pepper, seeded and finely chopped

1 whole Scotch bonnet chile, seeded and finely chopped

1 tablespoon mild curry powder

2 cups coconut milk

1 fresh cilantro, leaves only, finely chopped,

Directions:

To make the shrimp, pour the 1/4 cup oil into a heavy-based saucepan or skillet over a medium heat. Toss in the shrimp, garlic, bell pepper, and chile and cook for about 3 or 4 minutes. Add the curry powder. Stir well and cook for a further minute, then add the coconut milk. Season with salt to taste, and continue cooking, stirring constantly, until the sauce is reduced and thick, about 10 minutes. Stir in the cilantro and remove from heat.

You can also grill the shrimp in a grilling basket, and toss them in the coconut curry sauce.

Gizzada

Recipe By: Chef JJ’s Back Yard

Serving Size: 8

Ingredients:

1 cup flour

6 Tablespoons butter

1 Tablespoon sugar

2 Tablespoons milk

For the filling:

1 cup grated coconut, fresh or packaged

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon almond extract

2 teaspoons water

1/2 teaspoon lime juice

Directions:

Combine all ingredients into a mixing bowl and mix to form dough.

Roll out dough on floured surface with a rolling pin into a thin sheet.

Cut into rounds (with knife or cookie cutter) and fit them into greased muffin tins.

For filling:

Mix all ingredients in a mixing bowl.

Fill the pastry bases all the way to the top

Bake at 350 on indirect heat for 15 minutes or until pastry is golden brown.

Jamaican Jerk Rub

Recipe By: Chef JJ’s Back Yard

Yield: 1 1/2 cup

Ingredients:

1/2 cup ground allspice berries

1/2 cup packed brown sugar

6 to 8 garlic cloves

4 to 6 Scotch bonnet peppers

1 tablespoon ground thyme or 2 tablespoons thyme leaves

2 bunches green onions

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

2 1/3 pounds pork shoulder

Directions:

Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.)

Bourbon Pecan Cupcakes

Recipe By: Chef JJ’s Back Yard

Serving Size: 16

Yield:

Ingredients:

Nonstick vegetable oil spray

1 cup all purpose flour

1/2 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

3/4 cup bourbon candied pecans, coarsely chopped

1/2 cup unsalted butter, room temperature

1 cup brown sugar, packed

2 large eggs, room temperature

5 1/4 tablespoons sour cream

1 teaspoon vanilla extract

3 cups powdered sugar

1 cup butter, room temperature

1 teaspoon vanilla

1 tablespoon whipping cream

Directions:

Preheat grill to 350°F on indirect heat. Spray muffin pans generously with nonstick spray.

Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.

Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool in pan for 15 minutes. Remove from pan and serve.

For the icing:

Whip butter until light.  Add powdered sugar and vanilla.  Mix in heavy cream by hand until desired thickness.

DO AHEAD Can be made 8 hours ahead. Cover; store at room temperature.

Bourbon Candied Pecans

Recipe By: Chef JJ’s Back Yard

Serving Size: 8

Ingredients:

1 cup pecan, halved

1/2 cup bourbon

10 2/3 teaspoons brown sugar

1 cup raw sugar cane

Directions:

Over medium high heat, reduce the pecans in bourbon with brown sugar until a light caramelization takes place.

Cool for a few minutes.

Toss in cane sugar until completely coated.

Here are a few Winter recipes to try this holiday season.  Please keep in mind that Chef JJ may have made a few minor changes; don’t be afraid to make some changes of your own!

Buffalo Chicken Dip

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

4 1/2 teaspoons vegetable oil

4 whole shallot, chopped

3/4 cup mayonnaise

3/4 cup sour cream

6 ounces blue cheese, room temperature

5 ounces unsalted butter

1 ounce bbq sauce

3 ounces hot sauce

1 tablespoon cayenne pepper

1/3 teaspoon white pepper

1/3 teaspoon black pepper

granulated onion

granulated garlic

3 whole chicken breast, picked clean

1-2 whole baguette

2 cups olive oil, plus more if needed

Directions:

Melt butter over a very low flame, breaking it down with a spatula.  When butter is cut down to 3-4″ pieces, lower or cut off flame and use a wire whip to blend in remaining pieces and achieve a thick sauce consistency.  Butter should be cool to the touch.

Combine bbq sauce and dry ingredients and combine with a wire whip until the mixture is like a paste.  Then combine with the melted butter.

Combine the hot sauce with the other ingredients about one cup at a time using a wire whip, slowly.

Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.

Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots and buffalo sauce. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.

Slice baguette and dip in olive oil.  Grill until crispy or desired doneness.

Flank Steak with Pepper Salad

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

1 whole fennel, center core removed, fine julienne

2 whole red peppers, roasted, julienne 1/4″ x 2″

2 tablespoons italian parsley, minced

1/2 whole red onion, 1/8″ thick rings

9 ounce seasoned rice vinegar

3 pounds flank steak

watercress, stems removed

Directions:

Mix first 3 ingredients together.

Toss onions and vinegar together and marinate at least 8 hours or overnight. Toss onions every now and then to evenly marinate all onions.

Serve with flank steak and watercress

Twice Smoked Potatoes

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

6 whole Yukon gold potatoes

4 1/2 teaspoons canola oil

Garlic salt, to taste

3 ounces sour cream

6 ounces cheddar cheese, shredded

3/8 cups bacon bits

1 1/2 whole green onion, sliced thin

salt, to taste

black pepper, to taste

3/8 stick butter

Directions:

Preheat the grill to 350 degrees F.

Wash the potatoes, rub them down with the oil, sprinkle generously with garlic salt, and poke a couple of holes in them. Bake the spuds until tender, about 1 hour. Remove the potatoes and cut them in half lengthwise. Carefully remove the pulp to a bowl and place the skin halves in an aluminum pan. Add the sour cream, cheese, butter and salt, pepper to the potato pulp and smash together with potato masher. Stuff the reserved potato skins with your mash and sprinkle additional cheese on top (some folks like to add the bacon bits, too). Put them into the grill for 30 minutes and then serve.

Here is the recipe for the sauce Chef JJ used for his Asian ribs.  Please keep in mind that he may have made a few minor changes!

Teriyaki Sauce

Recipe By: Chef JJ’s Backyard

Yield: 1 cup

Ingredients:

1/2 cup soy sauce

2 teaspoon dark sesame oil

2 whole oranges, juiced

2 tablespoon honey

2 tablespoon ginger, peeled and minced

1/2 cup scallion, chopped

2 teaspoon garlic, minced

2 teaspoon sesame seeds, toasted

Directions:

Combine all ingredients in a large bowl. Refrigerate for 1 hour. May also be used as a great marinade for chicken, shrimp or beef, or as a mop sauce for ribs.

Grilled Sweet Potatoes with a Garlic Chipotle Dip

Recipe By: Chef JJ’s Backyard

Serving Size: 12

Ingredients:

2 cups mayonnaise

8 medium sweet potato, cut lengthwise into strips

4 cloves garlic, unpeeled

2 tablespoons olive oil

1.33 tablespoons steak seasoning

1/4 cup chipotle chile canned in adobo, finely chopped

Directions:

Preheat the grill to medium hot.

Wrap the garlic in foil and grill it for 12 minutes, turning once. Peel and smash the cloves. Mix the garlic, chipotle, and mayonnaise in a bowl.

Coat the sweet potatoes with oil and sprinkle on the steak seasoning.

Grill the potato wedges for 8 minutes or until tender and golden brown, turning them once.

Serve the potatoes with the garlic chipotle mayonnaise.

Here are the recipes from our Grill and Swill.  Please keep in mind that Chef JJ may have made a few minor changes. Happy grilling!

Bacon Wrapped Manchego Dates

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

12 whole dates, pitted

1 1/2 ounce manchego cheese

6 slices bacon, cut in half

Directions:

Stuff date with cheese, wrap with bacon, and grill on indirect heat on 400 degrees for 15 minutes or until bacon is cooked and crisp.

*Served with Country Mouse City Mouse Corduroy Dressing

Mediterranean Sautéed Shrimp & Fennel

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

3 tablespoons extra-virgin olive oil

3 whole fennel bulb, cored and cut into 2-inch-long strips

3 tomatoes, diced

3 tablespoons fresh oregano , or 1 teaspoon dried

3 lb. peeled and deveined raw shrimp (26-30 per pound)

1/4 cups capers, rinsed

3/4 teaspoon black pepper

3/4 cups feta cheese, crumbled

Directions:

Heat oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Add tomatoes and oregano and cook, stirring and scraping up any browned bits, about 30 seconds. Add shrimp and cook, stirring occasionally, until pink and just cooked through, about 4 minutes. Stir in capers and pepper. Serve sprinkled with feta.

Roasted Pear Salad

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

1/2 lb. goat cheese

4 tablespoons mixed herbs, such as thyme, oregano, rosemary; chopped

2 tablespoons extra-virgin olive oil, plus more for drizzling

salt, to taste

black pepper, to taste

12 baby pears

12 slices low sodium bacon, cut in half

2 tablespoons honey

Arugula, Spinach or Dandelion Greens, for accompaniment

Directions:

Heat the grill to 375 degrees F on indirect heat.

In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet or directly on the plate setter. Drizzle some olive oil over the pears and season them with salt and pepper. Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula.

Rosemary Polenta

Recipe By: Chef JJ’s Backyard

Serving Size: 12

Ingredients:

2 teaspoons butter

1 clove garlic, chopped

2 teaspoons shallots, chopped

2 teaspoons fresh rosemary, chopped

2/3 whole red pepper, minced

2 cups chicken stock

1 1/3 cups half-and-half

1 1/3 cups polenta

1/4 cup grated Parmesan, or more to taste

2 teaspoons fresh parsley, chopped

salt, to taste

black pepper, to taste

2 teaspoons olive oil

Directions:

In a heavy bottomed saucepan or dutch oven, melt butter over medium-high heat. Add garlic, shallots, rosemary, and red pepper and saute until vegetables are tender. Add all liquid and bring to a boil. Slowly pour in polenta, whisking constantly. Continue to stir for about 3 to 5 minutes and then add parmesan and parsley and season, to taste, with salt and pepper. Pour onto a half-sheet pan and cool (if cutting into squares) or serve hot for more of a mash potato texture.

Stuffed Apples

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

1 1/8 cups oats

1 1/8 cups graham cracker crumbs

1 cup brown sugar, packed

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

salt

1 1/2 stick butter, cold, diced

6 Braeburn apples, Fuji will substitute

2 tablespoons honey

whipping cream, if desired

caramel, if desired

Directions:

In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O’Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.

Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.

Bake on indirect heat on grill at 350 degrees for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.

*Make sure not to over cook the apples, if over cooked they will fall apart and be very mushy.

Here are the recipes from our Holiday Appetizers class.  Please keep in mind that Chef JJ may have made a few minor changes.  Happy grilling!

Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

2 1/2 butternut squash

5 tablespoons dark molasses

5 tablespoons unsalted butter

1 3/4 tablespoons balsamic vinegar

1/2 cups mascarpone cheese

5 tablespoons freshly grated Parmesan

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

Gray salt and freshly ground pepper

36 whole wonton wrappers

1/2 cups sweet butter

20 fresh sage leaves

5 ounces Parmesan, for grating

5 ounces bittersweet chocolate, for grating

Directions:

Preheat grill to 375 degrees F on indirect heat.

Cut squash in 1/2 and scrape out seeds. Spread 1 tablespoon molasses in the cavity. Season with salt and pepper. Place cut side down on a roasting pan. Grill until very soft, about 1 hour.

Let cool to room temperature and scoop out flesh into the work bowl of a food processor.

Puree squash until smooth, then spread on a baking sheet and return to the 375 degree grill to dry, about 10 minutes. The consistency will be like mashed potatoes. Scrape into a large mixing bowl.

Heat the butter in a saucepan over medium-low heat until it begins to brown. Immediately remove from heat and add remaining 1 tablespoon molasses and all the vinegar. Add to squash with mascarpone, Parmesan, cinnamon, and nutmeg. Season, to taste, with salt and pepper and mix well. The recipe can be made ahead to this point. Cover well and refrigerate 4 hours or up to 2 days.

To fill the wontons: Lay out wontons put 1/4 ounce on one side, fold it over and seal with a fork.  Baste with sage butter, and grill until brown.

Uncooked, filled raviolis may be used immediately or frozen for 2 months. Lay them out on sheet pans and place in freezer until frozen. Transfer to plastic bag.

For the Sage Brown Butter: While raviolis are cooking, in a large saute pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve.

Spoon the butter sauce over the raviolis, then finish with a generous grating of Parmesan and bittersweet chocolate.

Cranberry Salsa with Roasted Garlic

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

4 cups cranberries

2 orange, peeled and chopped

2 tablespoons grated orange peel

2 tablespoons gingerroot, minced

2 tablespoons fresh parsley, chopped

2 tablespoons fresh cilantro, chopped

2 jalapeno, seeded and chopped

6 tablespoons honey, or more to taste

4 tablespoons frozen orange juice concentrate, thawed

12 head garlic

olive oil, for drizzling

1 3/4 whole baguette

Directions:

Coarsely chop cranberries in food processor. Add orange, orange peel, ginger, parsley, cilantro and jalapeno pepper; process 30 to 40 seconds or until mixture is coarsely chopped. Add honey and orange juice concentrate; process about 5 seconds more.

Cut top off of garlic.  Drizzle with olive oil and wrap in foil.  Roast on indirect heat at 350 until cloves are tender.  Serve with grilled bread.

Stuffed Mushrooms

Recipe By: Chef JJ’s Backyard

Serving Size: 20

Ingredients:

1 1/4 cups Italian-style dried bread crumbs

1 1/4 cups grated Pecorino Romano

5 garlic cloves, peeled and minced

5 tablespoons chopped fresh Italian parsley leaves

7 1/2 teaspoons chopped fresh mint leaves

Salt and freshly ground black pepper

3/4 cup extra-virgin olive oil

40 white mushrooms, stemmed

1 pound super lump crab meat, drained if in liquid

1 tablespoon old bay seasoning

Directions:

Preheat the grill to 400 degrees F on indirect heat.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, old bay seasoning, salt and pepper, to taste, and 1 pound of super lump crab meat in a medium bowl to blend.

Toss the mushrooms with olive oil. Spoon the filling into the mushroom cavities and arrange on the baking sheet or plate setter, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

* If you would like these to have a smokey flavor, simply soak the wood chips and add to the charcoal before grilling the mushrooms.

Fill your EGG with lump charcoal to the top of the firebox.  Light the EGG and set the temperature at 350°.  A small handful of pecan chips or wood chips of choice, can be added for a little smoke flavor and to provide a deep brown color to the outside of the turkey.

If you are using a vertical turkey roaster, load the bird onto the roaster, then place into a drip pan.  To the drip pan, add one whole onion cut in half and one stalk of celery.  Then fill the drip pan with chicken broth, wine or water.  Use your favorite rub for the outside of the bird or you can simply use salt and pepper.

If you are using a roasting pan you can lay the bird horizontally on a trivet or other rack to slightly elevate the turkey off of the bottom of the roasting pan and follow the same directions.

Cook the turkey for 12-15 minutes per pound until the temperature in the breast meat is 160° and the temperature in the thighs is above 170°

You can use the drippings from your drip pan to make a very nice gravy.

Chocolate Ganache