JULY 4th, 2024
As Seen on KTLA
BBQ BRIE WITH GRILLED STONE FRUIT SALSA
Ingredients:
8 ounces round Brie cheese
Extra-virgin olive oil
Salt and freshly ground pepper
2 large peaches, pitted and cut into quarters
2 plums, pitted and cut into quarters
1 baguette, sliced
Fresh basil, honey, balsamic glaze
Instructions:
Preheat the grill. Coat both sides of the Brie with olive oil, then season with salt and pepper. Place the Brie on the grill over indirect heat, close the lid, and cook for about 5 minutes. Rotate the Brie to create grill marks. Flip the Brie and repeat on the other side. Remove from the grill.
Meanwhile, coat the peach and plum pieces with olive oil, then place the flesh-side down on the grill. Cook until char marks appear. Remove from the grill.
Coat both sides of the sliced bread with olive oil. Toast on the grill.
Cut the grilled fruit into cubes. Add the basil, honey and balsamic glaze
and mix gently.
Spoon the fruit mixture on top of the grilled Brie and serve with the grilled bread.
WATERMELON CAPRESE STARS
Ingredients:
1/2 large red seedless watermelon, sliced 1/2 inch thick
8 slices fresh mozzarella
1 cup baby arugula
Extra virgin olive oil
Kosher salt
2 tablespoons balsamic glaze
Instructions:
Preheat the grill to high heat. Use a 4-inch star-shaped cookie cutter to cut 16 stars out of the watermelon.
Grill the watermelon for 30 seconds on each side.
Arrange the grilled watermelon on a platter, layer with cheese and arugula.
Finish with salt, olive oil and balsamic glaze.
CANDIED BACON PRETZELS
Ingredients:
1 pound bacon
1/2 cup dark brown sugar
1 tablespoon freshly ground pepper
1 teaspoon red pepper flakes
14 Pretzel Rods
Instructions:
Preheat your grill to low heat.
In a large mixing bowl combine the brown sugar, black pepper and red pepper flakes and mix well. Coat the strips of bacon in the brown sugar mixture until well coated. Wrap 1 strip of bacon around each pretzel rod.
Place the wrapped pretzels on a wire rack and place them on the grill. Turn often until the bacon is golden brown all over. Remove from the grill and cool slightly, then serve.
SPICY SESAME GRILLED SHRIMP
Ingredients:
1 teaspoon Chinese five spice powder
1 teaspoon freshly grated ginger
2 garlic cloves, minced
4 teaspoons oyster sauce
4 teaspoons sesame oil
2 tablespoons rice wine vinegar
Asian Chili Oil or hot sauce, to taste
1 pound large shrimp - peeled, cleaned and butterflied
Instructions:
Preheat your grill to high heat. Shake any excess marinade from the shrimp and place them onto metal skewers, or bamboo skewers (that have been pre-soaked in cold water for 30 minutes to avoid burning).
Grill the shrimp for 1 to 2 minutes on each side, or until the shrimp are opaque and cooked through.
GARLIC PARMESAN CHICKEN KABOBS
Ingredients:
2 sticks unsalted butter, softened
4 cloves garlic, grated
1/2 cup grated parmesan cheese
1 lemon, zest and juice
1 teaspoon salt
1 teaspoon red pepper flakes
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch strips
Soaked wooden skewers
1/4 cup fresh parsley, finely chopped
Lemon wedges
Instructions:
Melt the butter in a medium-sized bowl, then add the garlic, parmesan cheese, lemon zest, lemon juice, salt, and red pepper flakes. Stir to combine.
Tightly pack 6-7 pieces of the chicken thighs onto each wooden skewer. Season the chicken with salt and pepper.
Using a basting brush, brush all sides of each skewer with the parmesan butter. Grill until the chicken is cooked through, turning often. Garnish with parsley and serve with lemon wedges.
PINEAPPLE RIBS
Ingredients:
The day before grilling, rub a large rack of baby back ribs (membrane removed) with your favorite spice rub.
Instructions:
Remove the rind from a whole pineapple. Roll the pineapple in brown sugar to coat. Wrap the ribs around the pineapple and use some wood skewers to hold it in place. Cook on your smoker at 225 degrees for 3 hours. At the 2 1/2 hour mark, place the pineapple in a disposable metal pan and pour some apple juice into the pan. Smoke for 1 1/2 hours more.
Brush with your favorite BBQ sauce and smoke for 30 minutes more.
Let rest for 10 minutes, remove the sticks and serve.
GRILLED HALIBUT TACOS WITH CHIPOTLE COLESLAW
Ingredients:
1 pound halibut fillet
Juice and zest of 1 lime
Salt and freshly ground pepper
2 tablespoons canola oil
Eight (6-inch) corn tortillas, cut in half
1 cup mayonnaise
1 teaspoon adobo sauce from a can of Chipotles in Adobo
1 teaspoon honey
For the Coleslaw
2 cups shredded red cabbage
2 cups shredded Napa cabbage
1/4 cup freshly chopped cilantro
1 tablespoon freshly squeezed lime juice
Salt and freshly ground pepper
1 tablespoon honey
Charred Tomato Salsa and Guacamole for garnish
Instructions:
Season the fish with the lime zest and juice, salt and pepper. Allow the fish to marinate for 10 minutes before cooking.
In a small bowl, stir together the mayonnaise, adobo sauce and honey.
To make the coleslaw, combine the two cabbages, cilantro, lime juice, salt and pepper in a large bowl. Stir in 1/3 cup of the chipotle mayonnaise, making sure the slaw is evenly moistened. Add extra honey to taste and stir to blend. Cover and refrigerate for 1/2 an hour before serving.
Preheat your BBQ to high heat. Brush the grill with the canola oil and grill the fish, turning once during cooking, until cooked through and opaque, about 4 to 5 minutes on each side. Remove the fish from the grill and using a fork, flake the fish into large chunks.
To serve, warm the tortillas. Fill each tortilla with a spoonful of the coleslaw, grilled fish, extra chipotle mayonnaise, salsa and guacamole.
PEANUT BUTTER CUP S’MORES
Ingredients:
Peanut Butter Cups
Marshmallow Fluff
Graham Crackers
Instructions:
Liberally spread the top of each peanut butter cup with marshmallow fluff.
Place the peanut butter cup on a double-pronged meat skewer. Toast the marshmallow fluff over an open fire.
Sandwich between graham crackers and dig in.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
Sizzle and Smoke, two of my favorite things about summer! I love the sizzle of the grill, the flavor it imparts, the relaxed feeling it lends to entertaining family and friends and the incredible smells from a backyard BBQ.