Grilled Corn Salad

This corn and Shishito pepper salad gets loads of flavor from the grill. Don’t be scared away by the peppers. Shishito peppers are a mild spicy East Asian pepper that is often served in Asian restaurants as an appetizers. They incredibly versatile and work in so many different kinds of recipes. But the real star of this recipe is the summer corn, fresh from upstate New York. My best friend’s mom sent him a bunch and I was lucky enough to grab some!

Grill some chicken thighs or salmon to serve alongside. Trust me this will become your new favorite summer salad!!

Ingredients

• 4 ears corn, husked
• 6 teaspoons extra-virgin olive oil plus 1/3 cup, divided
• 2 shallots, rough chop
• 1 cup cherry tomatoes, halved 
• 6-9 shishito peppers 
• 3 tablespoons white-wine vinegar
• 2 cloves garlic, grated
• 2 teaspoons honey
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ½ cup crumbled feta cheese

INSTRUCTIONS 

Place a grill basket on a grill; preheat on high for 10 minutes.

Toss peppers, shallots and tomatoes with 2 teaspoons of oil in a medium bowl. Transfer to the grill basket.

Brush corn with 2 teaspoons of oil. 

Place the corn directly on the grates. 

Grill the vegetables, turning occasionally, until lightly charred in spots, 8 to 10 minutes for the corn and peppers. 

Meanwhile, whisk the remaining 1/3 cup oil, vinegar, garlic, honey, salt and pepper in a large bowl.

Cut the corn from the cobs.

Add the corn, tomatoes, and peppers to the dressing along with the feta; stir gently to combine.

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Sunshine State of Mind Pizza

Sunshine State of Mind Pizza

Tranquil beaches with warm ocean breezes and soft sand, it’s always grilling season in Florida… This grilled pizza has all your favorite Florida flavors fresh-squeezed Orange juice and Tupelo honey plus a smoky aroma that will have your family and friends begging for more. 

Paired with a glass of Sauvignon Blanc, it’s perfect for a beach picnic or backyard pool party.

INGREDIENTS 

Pizza Dough

• 2 cups “00” flour 
• 3/4 cup lukewarm water
• 1 packet of Active Dry Yeast
• 1 tsp Fine Sea Salt
• 1/2 tsp Granulated Sugar
• 1 tablespoon EVOO

Sauce

• 1 tablespoon EVOO
• 1 medium shallot, diced
• 2 cloves garlic, minced
• ¼  teaspoon red pepper flakes 
• ¼  cup freshly squeezed Orange juice
• ¼ cup Tupelo Honey
• 1 teaspoon orange zest
• 2 tablespoon Sauvignon Blanc
• ¼ teaspoon salt 
• Dash of pepper

Toppings

• 4 oz goat cheese
• 1 cup arugula
• 4 slices thinly sliced prosciutto
• 1 teaspoon orange zest

INSTRUCTIONS 

In a large mixing bowl, combine flour and salt. In a small mixing bowl, stir together the water, the yeast and sugar, let it sit for 5 minutes. Then pour it into the flour mixture. Knead with your hands until well combined, adding flour as needed to make smooth dough, approximately 5 minutes. Pour a small amount of EVOO into a large bowl and coat the bottom and sides. Add the dough, turning to coat. Cover the bowl with a kitchen towel and let it rest for 30 minutes. Remove ball, knead and form a new ball of dough, cover with towel and let rest for additional 30 minutes. 

In a medium saucepan, heat 1 tablespoon of EVOO medium heat. Sauté the shallot garlic and red pepper flakes until softened. Add honey, orange zest and juice, 1/4 teaspoon salt, a dash of pepper. Simmer, stirring frequently, for 5 minutes. Add the wine, stir and simmer for 5 more minutes. 

Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza.

Once the grill is hot, dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly 00 floured pizza peel. Let the dough slide onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.

Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Brush the honey orange sauce onto the grilled surface of the pizza, then top with dollops of goat cheese and slices of prosciutto. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char.

Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices. Top with a handful of arugula and drizzle of the remaining sauce. Slice and serve!

Oven Method

If using the oven, Preheat the oven an hour before making pizza. 

450°F to 500 °F degrees.

Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with arugula and orange zest. Drizzle with remaining honey orange sauce.

Tangy & Sweet Grilled Shrimp

I love grilled shrimp… this is my go to marinate! 

It’s the perfect weeknight meal or poolside dish!

They are super quick, full of flavor, and so easy to whip up.  Everyone will absolutely love and devour them!!

Grilling shrimp is my favorite way to cook this very popular seafood. The grill gives them a fantastic smoky flavor and adds to the perfect tangy spices of the marinade. 

You can serve them on a platter by themselves, over buttery pasta, rice or my favorite roasted vegetables!

Don’t forget to grab a glass of Scout & Cellar Dove Hunt Dog Sauvignon Blanc!

INGREDIENTS

• 1 pound jumbo shrimp peeled and deveined
• 1/2 cup olive oil
• ½ cup honey
• 1/4 cup red wine vinegar
• 2 Tablespoons liquid aminos or soy sauce
• ¼ cup white wine such as Scout & Cellar Dove Hunt Dog Sauvignon Blanc
• 3 garlic cloves minced
• 1Tablespoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 1 Tablespoon lemon juice
• Lemon zest
• Chopped parsley
• salt and pepper

INSTRUCTIONS

Mix all ingredients in a bowl & marinate for 20-30 minutes.

Save some marinate for brushing while grilling 

Mango & Chicken Kabobs

These grilled mango and chicken kabobs are made with marinated chicken, mango, onions, red peppers, all threaded onto skewers and cooked to perfection. 

Chicken kabobs are a classic grilling option. This version includes a sweet and savory honey chile lime marinade and plenty of fresh mango. Serve your mango and chicken kabobs over ice or eat them straight off the kabob.

INGREDIENTS

Chicken Kabobs

• 1 lb boneless skinless chicken thighs
• ¼ cup honey
• 1 tablespoon Chile Lime Seasoning 
• ¼ teaspoon red pepper flakes
• Zest and juice of 1 lime
• 1 tablespoon Rice vinegar
• 1 tablespoon EVOO

Mango Kabobs 

• 2 mangoes, peeled and cut into chunks
• 1 red onion 
• 2 sweet red peppers
• ¼ cup honey
• Juice of two limes
• ½ tablespoon lime zest
• 2 cloves garlic, minced
• 1 tablespoon EVOO

• Cilantro, chopped for topping
• Lime Slices 

INSTRUCTIONS

Whisk the honey, chile lime seasoning, chile lime seasoning, red pepper flakes, zest and juice of lime, rice vinegar and EVOO in a large bowl until combined. 

Add the chicken to the bowl. Toss to coat in the marinade.

Cover and refrigerate for at least 1 hour, or up to 8 hours.

In a large bowl, whisk honey lime juice, zest, garlic and EVOO until combined. Add the mango, red onion and peppers to the bowel and toss. 

Preheat the grill or grill pan to medium high heat.

Thread the chicken and vegetables onto the skewers.

Cook for 5-7 minutes on each side or until chicken is cooked through.

Sprinkle with cilantro and lime juice.

The Best 3 Barbeque Sauces

In honor of Black History month, I’d like to introduce you to Jereline and Larry Bethune. 

Jereline and Larry Bethune first opened their restaurant in 1942. Back then it was a nightclub, the Siesta Club, that also sold food. It later became Brenda’s, named after one of their daughters. A pivotal location in black history, the restaurant became an unofficial center for the local civil rights movement, holding N.A.A.C.P. meetings, printing fliers and planning protests. In 1955, Rosa Parks refused to give up her seat on a bus in Montgomery. Shortly after, bus boycotts began around the city. The Brenda’s Bar-B-Que Pit staff helped organize some of the boycott, which soon propelled the civil rights movement into the national conversation.

Even after the bus boycotts, Ms. Bethune quietly held lessons to teach other African-Americans to read so they could pass the literacy test.  At the time, this functioned as a way to suppress the black vote during the height of the Jim Crow era. Donetta Bethune, the Bethune’s granddaughter, described it as: “Let’s learn how to read. Let’s learn how to vote. Let’s go after our own rights so we never have to be treated in a way that we’re not equal again.”  (College Chefs, 2019).

Brenda’s is the oldest barbecue restaurant in Montgomery and family-run to this day.

Below are three of my favorite homemade barbeque sauces inspired by the story of Jereline and Larry Bethune. 

Spicy Barbecue Sauce

This Spicy BBQ Sauce will be your new favorite condiment! It’s easy to make and pairs perfectly with pizza, sandwiches, or burgers.

• 2 tablespoons smoked paprika
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ¾ cup brown sugar
• 1 tablespoon honey
• 1 cup ketchup
• 2 tablespoons dijon mustard
• ½ tablespoon Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon red pepper flakes

White Barbeque

This BBQ sauce is a tangy, creamy twist on a traditional barbecue sauce recipe. It’s delicious on grilled chicken, pulled pork, fish, burgers, and lots more!

•  1 cup mayo
•  1/4 cup white vinegar
•  1 tablespoon spicy brown mustard
•  2 teaspoons cream style horseradish
• 2 cloves garlic, chopped
•  1/2 teaspoon salt
•  1/2 teaspoon freshly ground black pepper
•  1/4 teaspoon garlic powder
•  1/4 teaspoon paprika

Honey Barbeque Sauce

This Honey BBQ Sauce Recipe is the perfect sweet and sticky sauce for burgers, wings, chicken, and more.

• 1 cup ketchup
• ½ cup brown sugar
• ¼ cup apple cider vinegar
• 3 tablespoon honey
• 2 cloves of garlic, minced
• 1 teaspoon salt
• 1 teaspoon smoked Paprika 
• 1 teaspoon onion Powder
• ½ teaspoon black Pepper

Instructions

Combine all ingredients in a medium saucepan.

Bring to a boil, reduce heat to low and simmer for 15 minutes.

Let sauce cool and store in an airtight container for up to two weeks.  

Citrus Sazon Beer Can Chicken

Beer can chicken is the best, easiest way to cook a whole chicken on the grill without any special equipment. The beer from the can steams the chicken, resulting in a perfectly-cooked and moist whole chicken. The chicken literally sits on the can and as the beer heats up, it streams and flavours the inside of the chicken. 

I start with marinating the chicken with  Sazon seasoning, vinegar, and stuffing lemon, lime and orange wedges inside the chicken overnight. 

Sazon is like the magic spice blend in many Latin dishes. It’s commonly found in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and basically makes anything taste good! Goya is the most popular brand. If you can not find Sazon you can make your own, the recipe is at the bottom of this blog page. 

Next comes choosing the beer! 

Beer can chicken requires beer in a can. However, that doesn’t mean you have to buy canned beer. All you need is a can. I personally prefer to use an old soup can that I have cleaned and saved. Which opens up your beer possibilities immensely because many of the best beers are only sold in bottles. So it comes down to what type of flavor you want to add to your chicken. Does a sweeter bird sound good? How about something a little spicy, wheaty, or fruity? 

The most popular choice is lager, but I also like to use sour beer. I love citrus flavors, and the sour citrus seems to make the flavors come alive. It’s all a matter of personal preference. Get creative! 

Once you have marinated your chicken and chose the beer, you’re get the bird on the can and to get grilling! 

INGREDIENTS

• 1 (12-ounce) can lager beer, divided
• 1 1/2 teaspoons kosher salt
• 4 tablespoon Sazon Seasoning
• 1 cup White distilled vinegar
• 1 lemon, cut into wedges
• 1 lime,  cut into wedges
• 1 orange, cut into wedges
• 1 (4 to 4 1/2) pound whole chicken

Basting Sauce:

• 1/4 cup beer, reserved from above
• 1/2 cup apple cider vinegar
• Juice of ½ a Lemon
• 2 tablespoons Sazon seasoning
• 1 Garlic, minced
• 1 teaspoon Red Pepper Flakes

INSTRUCTIONS

Marinate:

Pat the chicken dry with paper towels. 

Place lemon, lime and orange wedges into the center of the chicken. 

Stir the Sazon seasoning, garlic powder and red pepper flakes together in a small bowl. 

Pour the seasoning mixture into a large Ziploc bag, slowly pour vinegar, and EVOO into the same bag. Combine. 

Drop the chicken into the bag, zip the bag and shake until the chicken is well coated.

Marinate overnight. 

Basting Sauce:

Combine all ingredients in a small bowl. 

Grilling:

Heat grill by heating 2 out of 3 (or 3 out of 4) of the burners to high heat. Keep the remaining burners off. 

Pour out or drink about half of the beer, reserving 1/4 cup for the basting sauce. 

Place the beer can inside a metal 9×13-inch aluminum pan. Lower the chicken leg-side down onto the beer until it is securely propped upright. Be careful when picking the pan up, have a firm grip on the chicken with one hand while holding the foil pan with the other. Trust me, I’ve totally lost my chicken by not doing that. 

Place the pan over indirect heat (over the turned-off burners) and grill for 30 minutes.

After 30 minutes, baste the chicken with the basting sauce. At this point, it will start to brown and look almost cooked through, even though it is not.

Baste the chicken with the sauce and continue to cook, covered, basting every 10 minutes, until the skin is deeply colored, crisp, and a probe thermometer in the deepest part of the thigh registers 165°F, about 25 to 35 minutes more depending the size of the chicken. 

Rotate the pan as needed so that the chicken browns evenly.

Remove the chicken and the pan with its drippings from the grill. (If you use a foil pan, slide the pan onto a baking sheet before moving it around)

Discard the beer can. Cover the chicken with aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Sazon Substitute Ingredients

• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon garlic powder 
• 1 tablespoon salt 
• 1 teaspoon freshly ground black pepper
• 1/2 tablespoon dried oregano 

Instructions

Combine all ingredients and mix well