Sizzle and Smoke

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 and the incredible smells drifting from a backyard BBQ.

The wonderful thing about grilling is that there is little preparation necessary and grilling takes just minutes. With Bristol Farms prepared meats, already marinated or skewered for you, there is literally nothing to do but browse the aisles, call some friends and eat to your heart’s content! Or, with a little pre-planning and just a few quality ingredients you can be grilling dishes that come alive with flavor tonight.

I believe that every great cook and BBQ master should have a few signature recipes that always “wow” a crowd. Whether it’s a perfectly cooked steak or my Grilled Sirloin and Green Chile Nachos (you have to try this recipe!) you can be a grill master in your own backyard (or patio) in no time. Keep reading, because with my “Top 5 Perfect Recipes Off The Grill” and Bristol Farms at your fingertips, you are going to be the “culinary hero” in your house in no time!

#1 on the Top 5 Recipes Off The Grill: The perfect Rib Eye Steaks with Cassis Caramelized Onions. First, buy Bristol’s corn fed, hormone-free top quality beef and bring the meat to room temperate before grilling. Allow time for the grill to come to high heat and season the grill with vegetable oil (using a brush or saturated paper towel) before each grilled meal. After the grill is pre-heated to high, turn one side of the grill down to medium just prior to cooking. For flawless Steakhouse grill marks, imagine a clock. Set the steak on the hot side of the grill with a point facing toward 11:00 o’clock. Let the meat sear in the juices, and resist the urge to flip! Allow the grill marks to set in, then turn the steak toward 1:00 o’clock. Once your criss-cross pattern is set, turn the meat over and move it to the medium side of the grill to continue cooking. (The meat retains it’s moisture better this way) And, my Chef’s Tip...Use tongs, instead of a fork to keep from puncturing the meat and releasing the juices. In the meantime place a cast iron skillet directly on the grates of the grill and add 2 tablespoons of olive oil and 4 red onions, thinly sliced. While the Rib Eyes cook, toss the onions often until they are tender and caramelized. Season the onions with salt and pepper, then add 1/2 cup Crème de Cassis, 1/4 cup grenadine and 1/4 cup red wine. Allow the liquid to reduce, creating an onion marmalade of sorts, perfect for topping those incredible steaks.

#2 on the Top 5 Recipes Off The Grill: My “Killer” Grilled Sirloin & Green Chile Nachos. Grilled sirloin blanketed with fire-roasted green chilies and sharp cheese….What could be better?

Preheat the barbecue to high and season 1 pound of Bristol Farms Top Sirloin with my “Chef Jamie Spice Rubs”, your Rub of choice or salt and pepper. Rub the meat all over with a bit of olive oil, then grill the steak to the desired doneness. Let the steak rest for 5 minutes to allow the juices to recirculate, then dice the steak into bite-size pieces. Now, keep the grill fired up and fire roast 2 green chilies (Poblano or Pasilla) or substitute
1/2 cup diced canned roasted green chilies. If you’re going authentic, peel and seed the chilies you roasted, then cut them into strips, before topping the nachos.

Now, Nachos need toppings...So make a Chipotle Crema by whisking together 3/4 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon of lime juice and 1 teaspoon adobo sauce from a can of chipotles in adobo sauce. Season with salt and refrigerate until ready to use.

Arrange a few big handfuls of Bristol Farms white corn chips on a grill-proof baking sheet or disposable aluminum tray. Top the chips with a layer of shredded Monterey Jack cheese, followed by the chilies, beef and layer of shredded Cheddar cheese. Place the pan on the grill, close the grill and allow the cheese to melt. Serve the Nachos with Bristol Farms Guacamole and Chipotle Crema, for dipping. There is only one world for these Nachos; Killer!

#3 on the Top 5 Recipes Off The Grill: Cedar Plank Maple Glazed Salmon
I love the smoky flavor that plank cooking imparts to everything….Salmon, asparagus, Bristol Farms signature oversized artichokes, potatoes, the list goes on. For the ultimate sweet and tangy, oaky and smoky salmon, create a simple glaze, buy Bristol Farms incredible quality fish and dinner is made! In a small saucepan combine 1 cup pure maple syrup, 2 tablespoons of grated ginger, 1/4 cup lemon juice, 1/4 cup of soy sauce and 2 minced garlic cloves. Simmer until the glaze is reduced to about 1 cup, about 20 minutes. Be sure to let the glaze cool before using and keep in mind that the glaze may be made days ahead and refrigerated. (I keep a batch of glaze in the fridge at all times for brushing on BBQ chicken, pork tenderloins and game hens.) The only tip you must remember when cooking on a plank is to “Soak It”! Soak the plank in water for 30 minutes before grilling to ensure you get the most smoke and flavor, without all the fire. Place your Bristol Farms salmon on the plank and brush the fish liberally with the Glaze. Place the plank on the grill, cover the grill and grill until cooked through, around 20 to 30 minutes. Brush the salmon with additional glaze a few times during the cooking process. How easy is that?

#3 on the Top 5 Recipes Off The Grill: Teriyaki Tri-Tip with Grilled Corn Salsa When it comes off the grill, this Tri-Tip is like “buttah”…and oh so sweet!

Tri-Tip is the perfect “Summer Cut” of meat. It feeds a crowd, it’s always juicy and the leftovers make really great sandwiches. I like to marinate my Tri-Tips, a day in advance if possible, to create truly flavorful meat. The ultimate homemade teriyaki marinade consists of 1 cup of soy sauce, 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 3/4 cup thinly sliced onion, 1 cup Mirin (Sweet Sake), 1 tablespoon minced garlic
and 1 tablespoon thinly sliced fresh ginger. You’ll need a 3 pound Bristol Farms Beef Tri-Tip too. So, it’s just this easy: Combine the marinade ingredients, throw in the Tri Tip and voila, you’re ready to grill. To start the party, preheat the BBQ to high and lay the tri-tip on a lightly oiled grill and cook, turning every 5 minutes, until the meat registers 125° on a meat thermometer, about 25 minutes for medium rare, or until as done as you like it. Transfer the tri-tip to a cutting board and slice it across the grain to serve.

A spicy, smoky salsa makes the perfect addition to Tri-Tip. To make a Grilled Corn Salsa, rinse four cleaned ears of corn with water and place them directly on the grill. Grill, turning often, until they’re tender and slightly charred in spots, about 10 minutes. Combine the grilled corn with diced bell pepper, minced jalapeno, diced red onion or chopped scallions and chopped cilantro. Add a squeeze of lime, a dash of olive oil and salt to taste and your Tri-Tip will be on fire (not literally!) when you serve it with this salsa.

And, for the #5 on the Top 5 Recipes Off The Grill: Grilled Fruit with Strawberry Lime Sauce. Refreshing and unique, my favorite grilled fruit is fresh peaches and plums, cut in half, pitted and brushed with balsamic vinegar. Place the fruit on the grill cut side down and grill until marked, then turn over and grill 1 minute more. When fruit is grilled the sugars caramelize, resulting in a warm, sweet side dish, or a delectable hot-cold dessert with sorbet or ice cream. Grilled fresh pineapple slices and bananas (you must be quick with them!) are excellent on top of pound cake with a drizzle of warm, melted chocolate and shavings of coconut. A simple dessert sauce combines a pint of fresh, hulled strawberries, a tablespoon of sugar (if necessary) and the juice of a lime. Puree until smooth and you’ve created the essence of summer as the sweet ending to a meal.

Oh, the magic of grilling. Here’s wishing you delicious dishes that come alive with smoky flavor this summer!