2 teaspoons olive oil
1 large onion, thinly sliced
1 to 2 jalapeno peppers, seeds and ribs removed, thinly sliced
1½ teaspoons Worcestershire sauce
6 pieces bacon
1 pound fresh ground chuck (80/20)
Coarse black pepper and kosher salt
6 1-ounce slices sharp cheddar cheese
3 hamburger buns
For the caramelized onions and jalapenos, add the oil to a medium cast-iron skillet. Heat the skillet on the grill over medium-high. Once the oil is hot, add the onions and jalapenos. Cook until the onions and peppers begin to brown. Reduce the heat to low and add the Worcestershire sauce. Cook the onions and peppers, stirring occasionally, until caramelized–about 10 minutes. To cook the bacon on the grill, place it into an iron skillet or a disposable foil pan. Cook over medium-high, for 4 to 5 minutes per side, or until browned. For the burgers, divide the meat into three equal portions. Form each portion into a loose ball. Use the bottom of a plate to flatten the ball into a patty, about 5 inches in diameter. Salt and pepper the outside of the patty. Place the patty onto the grill over medium-high. Cook until the burger starts to brown, about 3 minutes. Flip the patties and cook for 2 to 3 more minutes, or until desired doneness. Turn the heat off and place two slices of cheese onto each patty. Close the grill and allow the cheese to soften. Remove the patties from the grill. Split the buns open. Spread with bacon grease and place over low heat on the grill until light golden. To assemble the burger, start with the bottom bun, two pieces of bacon, the burger patty with cheese, a third of the caramelized onions and peppers and the top bun.
4 6-ounce fresh sirloin steaks (or the cut of your choice)<br/>
Kosher salt and coarse black pepper<br/>
¼ cup room-temperature unsalted butter<br/>
1 tablespoon parsley<br/>
1 tablespoon olive oil<br/>
Salt and pepper the steaks liberally and allow them to stand at room temperature for 20 to 30 minutes. For the herb butter, combine the butter, parsley, garlic and a pinch of salt in a small bowl. Spoon the butter mixture onto a piece of waxed or parchment paper and shape it into a log. Freeze the log to harden. Before grilling, brush both sides of the steaks with oil. Place the steaks onto a grill, preheated to medium-high. Cook for 4 to 5 minutes, or until grill marks form. Flip the steaks and continue cooking until desired doneness 3 to 7 more minutes (or 135°F for medium rare, 140°F for medium, 150°F for medium-well). Remove the steaks from the grill, tent with foil and allow to rest for 5 minutes before serving. Cut the frozen butter log into four rounds and serve one on top of each steak.
½ cup soy sauce
¼ cup rice vinegar
½ cup granulated sugar
4 cloves garlic, minced or grated on a microplane
1 tablespoon freshly grated ginger
1 tablespoon cornstarch
1 tablespoon cold water
4 1½-inch-thick salmon fillets, with skin
Kosher salt and coarse black pepper
For the teriyaki sauce, combine the soy sauce, vinegar, and sugar in a medium saucepan. Heat over medium to dissolve the sugar. Add the ginger and garlic. Dissolve the cornstarch in the water, add to the saucepan and bring the mixture to a boil. Reduce heat to a simmer and cook until thickened. Season the salmon with salt and pepper. Cover the grill with a piece of foil and spray it with cooking spray. Place the salmon, flesh side down, on the foil. Close the lid and grill for 3 to 4 minutes, until grill marks form. Flip the salmon over and cook for 3 more minutes, with grill closed. Brush each fillet with teriyaki sauce and cook for 1 to 2 more minutes or until the fish is flaky and no longer translucent. (Grill time will vary based on thickness of the fillet.) Refrigerate leftover teriyaki sauce for later use.
8 ounces room-temperature cream cheese
½ cup shredded cheddar cheese
½ teaspoon smoked paprika
½ teaspoon garlic powder
12 jalapeno peppers
24 strips of bacon, uncooked
In a medium bowl, combine cheeses, paprika and garlic powder; mix well. Cut the stem end of the jalapeno off, then cut the jalapenos in half lengthwise and remove the seeds and ribs with a small knife. Fill both halves of each pepper with the cream cheese mixture and place the halves together. Wrap each jalapeno with two strips of bacon, making sure to completely cover the pepper to prevent the cheese from leaking. Secure the end of the second bacon strip with a toothpick. Once all the peppers are filled and wrapped, preheat the grill to medium-high. Cut a 2-foot-long sheet of aluminum foil and fold it in half. With the shiny side of the foil up, fold all four sides up to create a foil platter with edges. Place the foil platter on the grill and place the jalapenos on it. Grill the peppers on the first side (toothpick side up) until golden, about 5 minutes. Remove the toothpick, flip and cook until the other side is golden. Use tongs to stand the jalapenos up and grill the ends. Remove from the grill and serve hot.
12 ounces large uncooked shrimp, peeled and deveined
8 ounces andouille (Cajun-style) sausage, sliced into ¼-inch-thick rounds
1 pound red-skin potatoes, halved and cut into ½-inch-thick pieces
2 cobs corn, cut into quarters
4 tablespoons butter
2 teaspoons Old Bay or Cajun seasoning
¼ cup chopped fresh Italian parsley
Cut 8, 12-inch-long pieces of aluminum foil. Layer two of the pieces of the foil together. Place ¼ of the ingredients, except the parsley, onto each set of foil squares. Fold the top and sides of the foil to close, and place foil packets, seam side up, on a grill heated to medium-high. Grill for approximately 15 minutes, or until the potatoes are tender. Garnish with parsley before serving.