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COPYRIGHT 2012 JOHN LEE PICTURES

Grilled Lamb with Mint Mojo Sauce

Makes:  8 to 10 servings Time: 2 hours 45 minutes You’ll Need: Grill Prep-Ahead Tip: To lighten your load on the big day, make the mojo the day before and refrigerate, covered. 1. Place the lamb in a large freezer bag. Add marinade ingredients, seal and refrigerate for at least 2 hours, or overnight. 2. Preheat the

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Cauliflower Steak with Kalamata Olive and Red Pepper Tapenade

Preheat the oven to 400 degrees F. Prepare the Tapenade: In a food processor, combine the olives, red peppers, raisins, orange zest, tarragon, parsley, capers and black pepper. Pulse 6-7 times until just combined and rough chopped. Pour in the olive oil and pulse 2-3 times more to mix together. The mixture should be smooth

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Grilled Southwest Lobster Roll

Preheat grill to medium-high heat. For the Habanero Butter: In a small sauce pan over medium heat add the butter, habanero, shallot, garlic and capers and season with salt and pepper. Cook the mixture until the shallots start to turn translucent. Deglaze the pan with the white wine, lime juice and zest. Cook the mixture until

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Grilled Oysters Rockefeller with Baby Spinach Bacon Fondue

Preheat the grill to medium-high heat. Heat 4 tablespoons of butter with shallots, garlic, bacon, and salt in a large saute pan. Saute until the shallots are translucent and the bacon is crispy, about 6 to 8 minutes. Add the flour and mix together well to make a roux. Stirring frequently, cook the roux until

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Grilled New York Strip Steak with Five Peppercorn Sauce

Preheat the grill to medium-high heat. In a medium sauce pan over medium high heat add the beef stock, bring to a boil and immediately reduce to a simmer. Cook the beef stock until it has reduced to 1/2 cup, about 45 minutes, reserve to the side. Season the New York strip steaks with the

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Guy Fieri Brazilian Bacon Wrapped Chicken Thighs with Peri Peri

Brazilian Bacon-Wrapped Chicken Thighs with Peri Peri Sauce

Makes: 6 servings Time: 2 hours 30 minutes You’ll Need: Grill, Food Processor or Blender, Toothpicks Prep-Ahead Tip: Brine and wrap the chicken thighs the night before. Transport in an airtight container in an iced cooler to the tailgate. Make the peri peri a day in advance, which allows the flavors to meld together nicely. To

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Funky Hot Mustard

Makes: 1 cup Time: 5 minutes Mix all the ingredients in a small bowl until well combined. Refrigerate until ready to use.

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Spicy Ketchup

Makes: 1 cup Time: 5 minutes Mix all the ingredients in a small bowl until well combined. Refrigerate until ready to use.

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Grilled Sausage Kebabs Three Ways

Makes: 12 Kebabs Time: 45 minutes You’ll Need: Grill, heavy skewers (either thick bamboo or metal skewers) Prep-Ahead Tip: Make the condiments up to 3 days in advance and store in the refrigerator, then simply take an iced cooler to the tailgate. Thread the kebabs the night before or morning of and transport in an airtight container in the

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Buffalo Blue-Sabi Lollipop Wings

Prepare the wings: In a large pot, combine all the brine ingredients (except ice) and bring to a simmer. Stir well until salt and sugar has dissolved. Remove from heat and dump in ice to cool. Add chicken wings to cooled brine, cover and refrigerate for 30-45 minutes. Once brined, remove wings from brine and

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Guy Fieri Roasted Tri Tip Dip Sandwiches

Santa Maria Tri-Tip and Achiote Oil

Santa Maria Tri-Tip Makes: 6 servings Time: 8 hours You’ll need: Grill, instant-read thermometer Prep-Ahead Tip: Achiote oil can be made weeks in advance. Marinate and wrap the tri-tip at least 1 day before. Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar,

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Tri-Tip Dip Sandwich with Horseradish Cream Sauce

Makes: 6 sandwiches Time: 35 minutes You’ll need: Grill, propane burner Prep-Ahead Tip: Chill the cooked tri-tip so it’s easier to slice nice and thin. Make the jus ahead of time, and when you reheat it you can fortify it with any off-cuts from the beef. Garlic butter and horseradish mayo can be made a day or two

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Guy Fieri Andouille Stuffed Pork Loin

Andouille-Stuffed Pork Loin with Creole Mustard

Makes: 6 to 8 servings Time: 3 hours You’ll need: Grill with lid, large freezer bag, honing steel, instant-read meat thermometer Prep-Ahead Tip: Prepare and brine the pork loin the morning of. Drain it, pat it dry, and stuff with andouille before you transport it to your tailgate, so all you have to do on-site is unwrap it

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Heirloom Tomato Salad

Add the cucumbers, onion and salt to a bowl and stir to combine. Set aside and allow to sit for 30 minutes drawing out any excess moisture. Drain and discard liquid.   Add the sugar, apple cider vinegar, mayonnaise and dill to a large bowl, season with pepper and stir to combine. Add the tomatoes

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Black and Blue Burger

Preheat grill to medium-high heat.   Blackening Spice: In a small mixing bowl combine the garlic, onion, black pepper, salt, cumin, Italian seasoning, paprika, chili powder and cayenne pepper. Store in an airtight container.   Garlic Butter: In a medium sauce pan over medium heat, add the butter and garlic, melt the butter and cook

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Bananas Foster Milkshake

Bananas Foster: Add the butter and the bananas to a medium non-stick skillet over medium-heat and cook until caramelized, about 2 minutes per side. Stir in the sugar and cinnamon. Pulling the sauté pan away from the flame add the banana liquor, stirring to combine. Finish the bananas with the vanilla extract and salt, pull

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Red Wine Fries with Cabernet Ketchup

Add the potatoes, red wine, salt and sugar into a medium pot and bring to a boil. Once at a boil, par-cook for 13 minutes to soften. After 13 minutes, immediately turn off the heat and allow to cool completely in the wine. Strain the potatoes from the wine and pat dry with paper towels.

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Brandade with Grilled Sourdough

Preheat oven to 350 degrees F. Preheat grill to high.   Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper. Place in the oven and roast for 20 minutes, or until slightly brown and tender on the inside. Remove from the oven and place the potatoes into

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Grilled Fennel and Asparagus Salad

Preheat grill to medium high heat and brush with oil prior to grilling.   For the vinaigrette: In a medium mixing bowl add the minced garlic, lemon juice and zest, salt, pepper, chili flakes and the Italian white wine vinegar and whisk together well. Take the extra virgin olive oil and slowly whisk into the

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Roasted Red Pepper Polenta

Place the red peppers over high flame on the stove top burner, fire roast the red peppers until the skin turns black on all sides. Remove the roasted red peppers from the burner and place into a medium bowl, cover with plastic wrap, allow the peppers to steam for 10 minutes. Take the roasted red

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Grilled BBQ Short Ribs

*if you don’t have a pressure cooker you can do this in a large Dutch oven and cook for 2 1/2 hours in the oven at 350 degrees F. If you don’t have a large pressure cooker, you can sear the short ribs in a large cast iron pan before building in the pressure cooker.

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Hurricanes By The Pitcher

For the simple syrup: Using a vegetable peeler, remove 2 long strips of lemon peel (trying to avoid too much of the white pith as this makes it bitter). Combine with water, sugar and lemon juice in a sauce pan. Bring to a simmer and stir until sugar has dissolved. Remove from heat and allow

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Plantain Pancakes

Prepare the plantain pancakes: In a large mixing bowl add the plantain pieces, mash with a fork until smooth and slightly chunky. Add the onion, ginger, scallions, onion, buttermilk and salt. Whisk together then add the cornmeal, flour and butter, whisk until just combined. Cover and place into refrigerate 30 minutes.   Fry the pancakes:

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Cajun BBQ Prawns

Preheat the grill to medium-high heat. Combine the garlic, black pepper, salt, cumin, onion, cayenne pepper, paprika and chili powder in a small bowl.  Store in airtight container.   For the BBQ Sauce: Set a small sauce pan over medium-high heat. Add the bacon, onions and garlic and saute until onions are translucent and bacon

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Grilled Cauliflower and Celery Root Salad

Preheat grill to high.   Dressing: In a medium mixing bowl add the goat cheese, mayonnaise, sour cream, meyer lemon zest and juice, orange blossom honey, champagne vinegar, chives, salt and pepper. Whisk together well to break up the goat cheese. Cover and refrigerate for 30 minutes prior to serving.   For the salad: In

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Za’atar Flatbread with Lebanese Veggie Slaw and Goat Cheese – courtesy of Jay Hajj

For the veggie slaw: In a small bowl, combine the lemon zest and juice, the olive oil, salt and Aleppo or red pepper flakes. Whisk well, and set aside. In a medium mixing bowl add the romaine, red onion, red pepper, cucumber, cherry tomatoes, parsley and mint, mix together until well combined. Pour the lemon dressing

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Lamb Kofta Burger

Tahini Yogurt Sauce: Add the greek yogurt, tahini, lemon zest and juice, salt and water, whisk together well, cover and reserve in the refrigerator.   Pickled Turnips: In a small sauce pan over medium-high heat, combine the water, apple cider vinegar, garlic, bay leaves, salt, and brown sugar, sliced turnips and beets. Bring to a

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Crispy Cornflake Crusted Chicken Sliders

Preheat deep cast iron skillet with canola oil to 350 degrees F. Take the cabbage, remove the bruised outer leaves, cut the cabbage in half through the core to the top, separate the halves, remove the core with a V cut. Take the core cabbage half, lay down flat and slice finely with a chef’s

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Pan Fried Prosciutto-Wrapped Scallops with White Wine Buerre Blanc

Preheat the oven to 350 degrees F.   Prepare the Dry Rub: In a small bowl, combine the paprika, cayenne, granulated garlic, salt and pepper. Mix well.   Prepare the Scallops: Remove the side muscle from the scallops unless already done. Pat the scallops completely dry. Sprinkle the rub over the scallops, turn over and

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Matthew’s Malibu Oysters

Pre heat a grill to high. Shuck the oysters and set aside in refrigeration or on ice, keeping in the shell In a small bowl combine the mayonnaise, white vinegar, parmesan cheese, salt, freshly cracked black pepper, cayenne and white pepper In a small sauté pan, add the olive oil and heat over medium high

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