Tag Archives: grilling classes
Salt Cured Short Ribs
Recipe By: Chef JJ’s Back Yard Serving Size: 5 Ingredients: 1 1/2 full racks short ribs, trimmed and peeled 1 1/4 lbs. sugar 1 1/4 lbs. salt 1 tablespoon pepper 1 1/2 teaspoons thyme 1 1/2 teaspoons oregano 3 ounces Worcestershire mesquite wood, as desired Directions: 1. Combine all of the dry ingredients together to more »
Duck Waldorf Salad
Recipe By: Chef JJ’s Back Yard Serving Size: 6 Ingredients: 2/3 cup dried tart cherries 1/2 cup mayonnaise 3 tablespoons sour cream 2 tablespoons fresh lemon juice 1 teaspoon sugar 4 Granny Smith apples, cored, cut into 1/2-inch cubes 1 1/3 cups very thinly sliced celery 1 1/3 cups red seedless grapes, halved Duck 4 more »
Grilled Watermelon Salad
Recipe By: Chef JJ’s Back Yard Serving Size: 6 Ingredients: 1 clove garlic 1 pound cucumbers, divided 1 1/2 cups plain Greek-style yogurt 2/3 cup chopped mint, divided 3 pounds watermelon, rind removed and fruit cut into 1-inch chunks (6 cups) 2 tablespoons fresh lime juice Flaky sea salt such as Maldon Directions: Preheat EGG more »
Steak Pinwheels
Recipe By: Chef JJ’s Back Yard Serving Size: 4 Ingredients: 2/3 cups sun-dried tomatoes (not packed in oil) 2 cups boiling water 1 lb. flank steak, trimmed of fat 1 cloves garlic, minced 3 tablespoons Boursin cheese 1 cups baby spinach 3/4 teaspoons kosher salt 1/2 teaspoon freshly ground pepper Directions: Preheat the EGG to more »
Grilled Sweet Potato Salad
Recipe By: Chef JJ’s Back Yard Serving Size: 10 Ingredients: 2 1/2 lbs. sweet potatoes, peeled and sliced 1/2″ thick 1/4 cup olive oil 1 teaspoon salt 1 teaspoon ground cumin 2-3 scallions, sliced diagonally 2 teaspoons fresh lime juice Directions: In a small bowl whisk together the remaining ingredients. Preheat your grill to 400º more »
Tempeh Bacon
Recipe By: Chef JJ’s Back Yard Serving Size: 4 Ingredients: 5 ounces tempeh 1-2 tablespoon maple syrup 1 tablespoon olive oil 1/2 teaspoon cumin a dash of cayenne 1 teaspoon soy sauce 1/2 teaspoon coarse black pepper Directions: 1. Very thinly slice the tempeh. As thin as you can slice it without it falling apart. more »
Polenta Frites
Recipe By: Chef JJ’s Back Yard Serving Size: 10 Ingredients: 1 1/3 cups polenta 2 1/3 cups liquid of choice, stock, milk, cream, etc 1/4 pound butter 1/3 pound cheddar cheese, shredded salt and pepper, to taste Directions: Bring liquid to a boil and add salt. Slowly add polenta and whisk. Add cheese and butter more »
Corn Bread
Recipe By: Chef JJ’s Backyard Serving Size: 24 Ingredients: 3 cups flour 1 cup yellow cornmeal 1/4 cup sugar 2 tablespoons baking powder 2 teaspoons kosher salt 2 cups milk 3 whole egg, beaten 2 stick unsalted butter, melted 8 ounces cheddar cheese, grated and divided Directions: Combine the flour, cornmeal, sugar, baking powder, and more »
Honey Chipotle Glaze
Recipe by: Chef JJ’s Back Yard Ingredients: 1/4 cup honey 1 tablespoon pureed canned chipotles in adobo sauce 1 teaspoon Dijon mustard 1 tablespoon ancho chili powder Kosher salt and freshly ground black pepper 1 tablespoon canola oil 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon Spanish paprika Directions: Combine all ingredients and more »
Marinade for Flank Steak
Recipe by: Chef JJ’s Back Yard Ingredients: 1 cup vegetable oil 1/2 cup lemon juice 1 T oregano 1/2 T cumin 1 T chili powder 2 T salt 2 T shagbark hickory syrup Directions: Mix all ingredients until well combined. Let sit for up to 8 hours or over night This recipe was featured in more »