Peppered Wined Steak with braised Asparagus and Mushrooms
By Chef Jeffrey Cox
Beef Steak - Your choice on the cut
Freshly cracked pepper
1/2 cup Red Wine
5 asparagus
5 small mushrooms thickly sliced
Place the steak in a zip lock baggie. Pour in the wine and marinate for a minimum of 2 hours (overnight is best). Before grilling, remove the steak from the baggie and pat fry with a paper towel. Next cover the steak with a layer of fresh cracked pepper. Pour the wine remaining from the baggie into the flavor ring of the grill, that will be your liquid in the base for this recipe.
Preheat the grill (Using the Different Stoves), place the steak onto the grill and arrange the asparagus and mushrooms around the steak. Using the Chef's Secret, sear the steak perfectly on each side. While the steak is searing, allow the asparagus and the mushrooms to braise in the juices of the steak by browning them slightly.
Rare - Removed from grill immediately after searing
Medium-Rare - Add 1 minute to each side
Medium - Add 2 minutes to each side
Medium-Well - Add 3 minutes to each side
Well Done - Add 5 minutes to each side
Serve the above with Garlic Mashed Potatoes.
The "Not so Irish" Grilled Potatoes
By Chef Tony Flahive
- 4-6 Medium Potatoes ( Red or Yukon Gold)
- 6-8 Cloves of finely chopped garlic
- 1 Medium Onion - coarsely chopped
- 6-8 Mushrooms - coarsely chopped
- 1/4 cup of olive oil
- 2 tsp Soy or Tamari sauce
- Cheese - Like Feta, Cream Cheese or any other shredded cheese like Swiss or mozzarella
- 1 Large or 2 small ripe Tomatoes
- Sour Cream ( optional)
- 1 Ripe Avocado thinly sliced (optional)
Take the potatoes and put them in the microwave for about 4-5 minutes just to precook them a bit. While the potatoes are softening, take all the ingredients except for the olive oil, cheese , tomatoes, sour cream and avocado and put them in the baggie. Pour enough of the olive oil into the baggie to coat the ingredients. With the baggie zipped shut and a thick apron on just in case, shake, toss and turn the baggie.
Pour 1/2 cup clear liquid in the flavor ring and preheat grill as directed in section Using on Different Stove, but for this recipe you are going to cook at one setting hotter than what is recommended. Pour the contents of the baggie onto the grill. Cook at 4-5 minute intervals stirring and turning everything until the potatoes are golden brown. Remove from the heat and serve with the cheese, sour cream and avocado as toppers.
"Speedy" Gonsalez Grilled Prawn Quesadillas
by Chef Juan Gonzalez
- Corn tortillas, 8-10" in diameter
- 1 Medium ripe avocado, sliced thin
- 10 Prawns, shelled and de-veined
- 1/4 cup finely chopped chive or scallions
- 1 Large ripe tomatoes - diced
- 1 Cup Shredded Monterrey Jack Cheese
- Salsa (optional)
- Sour cream (optional)
Prepare the cheese, chives (scallions), tomatoes and avocado and place in separate bowls.
Add 1/2 cup of clear liquid to the flavor ring and cook the pawns approximately 2-3 minutes on each side, just until they turn from white to a nice pink color at the recommended temperature in section Using on Different Stoves. When done set aside but do not turn the heat off of the grill. Immediately place the corn tortillas on the hot grill. Evenly place the avocado slices on the tortilla and then place the cooked prawns on the top the avocado. Sprinkle the prawns with the chives (scallions), tomatoes and cheese and place another tortilla on top. Cooked until cheese is melted. Cut into quarters and serve with salsa and sour cream.
Grilled Japanese Eggplant with tomatoes, goat cheese & balsamic vinaigrette
By Chef Michio Yamaguchi
- Japanese Eggplants, cut into 1/4" slices
- 1/2 bunch of chives finely minced
- 8 oz. goat cheese, crumbled
- 2 tbsp balsamic vinegar
- Olive oil
- 4 ripe tomatoes, coarsely diced
- Salt and Pepper to taste
In a mixing bowl prepare the vinaigrette by mixing the balsamic vinegar and 1/2 cup of olive oil. Then add the salt and pepper to taste. In another small bowl, mix the minced chives and the goat cheese.
Pour 1/2 cup of liquid into the flavor ring and preheat your grill and cook at the temperature recommended in section Using on Different Stoves. While the grill is preheating, brush each side of the eggplant slices with olive oil. Grill the eggplant for approximately 5-7 minutes until golden brown and slightly soft.
To serve: Place the eggplant on a plate, sprinkle some of the goat cheese and chive mix on each side and top with the diced tomatoes. Finally drizzle some of the balsamic vinaigrette on top of it all. Enjoy!
Braised Sweet & Sour Red Cabbage with grilled apples
By Chef Robert Golacowicz
- 2 Fuji Apples, cut in 1/4" cubes
- 4 Cups Red Cabbage, thick ribbon sliced
- 2 tbsp butter, cut in small cubes
- Rice wine vinegar
- Salt and Pepper to taste
- 1/2 cup chicken broth
Pour the chicken broth into the flavor ring. Preheat and cook at the highest recommended setting as in section Using on Different Stoves. Place the cabbage and apples on the grill and add the butter evenly and throughout the mixture. With tongs, keep turning the mixture and covering it until lightly brown. Serve hot or shilled adding enough of the rice wine vinegar to give it a little bit. Salt and pepper to taste.
Grand Marnier Dipped Bananas
By Chef Wayne Smith
- Ripe Bananas
- Grand Marnier Liquor
Slice the bananas into 1/2" pieces and place in a mixing bowl. Pour enough Grand Marnier into the bowl so that when stirred the liquor thoroughly coats the bananas. Pour 1/2 cups of clear liquid into the flavor ring, preheat and cook the bananas at the recommended temperature in section Using Different Stoves. Cook until bananas are slightly browned on each side. Serve on top of vanilla Ice Cream or with grilled pound cake and whipped cream