Monday’s Specialty Sauce - April 28, 2013

Stonewall Kitchen's Peach Salsa

Ever thought salsa could be used as a sauce on the grill? 

Stonewall Kitchen's Peach Salsa can be added to many different appetizers. 

Add this salsa to your next quesadilla and grill it till the cheese is melted just right! 

Peach Salsa Quesadillas - Serves 4Ingredients

• 8-8 inch flour tortillas

• 2 tablespoons Oil (extra light olive oil or vegetable)

• 1/2 cup sour cream

• 1 cup Stonewall Kitchen Peach Salsa

• 1 cup shredded cheese (such as Monterey jack, Colby, cheddar or a combination of these)

• 4 teaspoons cilantro, chopped

• 1 teaspoon fresh grated lime peel
• 
  
• Directions

1. Brush one side of a tortilla with olive oil. Lay this side down on your work surface
2. Spread 2 Tablespoons sour cream evenly over the tortilla. Next layer 1/4 cup of the Stonewall Kitchen Peach Salsa and 1/4 cup shredded cheese. Sprinkle 1 tsp. chopped cilantro and 1/4 tsp. grated lime peel over the salsa and cheese. Top with another tortilla and brush the top with olive oil.
3. Place the quesadilla in a skillet over medium-high heat. Cook until the bottom tortilla is golden in color, and then flip the quesadilla. Continue cooking until the cheese is melted and the other side is golden. Follow these instructions for the remaining three quesadillas.

Sunday’s Appetizers - April 27, 2013

Pan Fried Maine Lobster Cakes with Spicy Corn Relish 

                                                                                                  Ingredients

• 1/4 cup panko breadcrumbs
• 1 tablespoon red onion, small dice
• 2 tablespoons red peppers, small dice
• 2 tablespoons ribs celery, small dice
• 2 tablespoons olive oil
• 1/4 cup mayonnaise
• 1/3 lb. Maine lobster meat, cooked and roughly chopped
• Salt and pepper, to taste
• 1 tablespoon parsley, chopped
• 1/4 cup Stonewall Kitchen Spicy Corn Relish
• (MAKES 8)

Directions

1. Combine all ingredients, except Spicy Corn Relish, in non-reactive bowl until well mixed.
2. Portion into cakes, four -2 oz. cakes or eight-1 oz. cakes. Heat 2 Tablespoons olive oil in non-stick pan and sauté until golden brown and heated throughout.
3. Use Stonewall Kitchen Spicy Corn Relish for garnish.

New Traditions Grill Class

What's Cookin TODAY: 
Chef Erik Youngs

Lead Instructor of the Culinary Operations Academy and Lead Judge of "Burger Showdown 2013"

TODAY (Saturday, April 20th from 12:00-2:00 PM), Lead Instructor of the Culinary Operations Academy and Lead Judge of "Burger Showdown 2013", Erik Youngs will be teaching at JG!  Just Grillin is VERY excited to feature him today for Sampling Saturdays. Read his Bio and welcome him to Just Grillin TODAY!





Erik Youngs 

Erik Youngs, currently serving as Lead Instructor of the Culinary Operations Academy, has over 25 years experience in the Foodservice Industry, and has been a Culinary Educator for the past 15 years. He is the driving force behind the award winning Culinary Operations Academy at Chamberlain High School. Under his direction the Academy’s successes include three (3) ProStart Students-of-the-Years as recognized by the Florida Restaurant and Lodging Association’s Education Foundation , and four (4) top 5 finishes at the Florida ProStart Competitions. In addition, the Academy’s students have represented the state of Florida all nine (9) years at the Family, Community, and Career Leaders of America National Leadership conference with two National winners in the event category Hospitality. Erik has been recognized at various levels for his contributions to education including being recognized as teacher of the year from the following organizations:

Florida Restaurant Association Educational Foundation (ProStart) 
Hillsborough Technical Career Adult Association (HTCAA), 
Wal-Mart Teacher of the Year, 
Chamberlain High School Teacher of the Year, and 
Hillsborough County Public Schools – Finalist. 

In addition, the National Restaurant Association Educational Foundation also awarded Erik with the prestigious James T. Maynard Excellence in Education Award presented to the top culinary educators in the nation. Erik has also served as an At-Large Trustee on the Board of the Florida Restaurant and Lodging Association Education Foundation, was honored as an Honorary Alumnus of Johnson & Wales University, and most recently named one of the Tampa Bay Buccaneers Quarterbacks in the Community. Erik currently resides in Tampa with his wife and daughter.

Tuesday's Smoking Cookbook Find - April 30, 2013

101 Sangrias & Pitcher Drinks

by Kim Hassarud

Start Practicing your Sangria making skills for Sunday with this recipe of over 100 drink recipes to perfect your party or fiesta!

"Welcome to the wonderful world of sangrias and punches, names that conjure up good times with great friends. Go get some wine, hit the local produce market, grab a few spirits and ice, and have at it. Enjoy!"
—From 101 Sangrias & Pitcher Drinks

http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Friday’s What’s for Lunch - April 26, 2013

• 
  
  Grilled Cuban Sandwich 
  
  
  
  Get back to the flavors of Old Ybor and make your own Cuban Sandwich today on your lunch break! 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• Ingredients
• 1 loaf Cuban bread, sliced lengthwise
• 1/2 stick (1/4 cup) unsalted butter, softened
• 3 tablespoons Stonewall Kitchen Roasted Garlic Mustard
• 1 1/2 pounds boiled ham, sliced
• 1 1/2 pounds roasted pork, sliced
• 1 pound Swiss cheese, sliced
• 1 cup dill pickle chips, or to taste

Procedures

1. 1
   Assemble the sandwich: Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread. 
2. 2
   Wrap the sandwich in foil: Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil. 
3. 3
   Press and grill the sandwich: Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. 
4. 4
   Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side. 
5. 5
   Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown. 
6. 6
   Slice and serve: Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.

   
   

   

   
   

   
   

   
   

   
   

   
   

   
   

Onion Goggles

Thursday's Cool Grill Gadget - April 25, 2013

Onion Goggles

Say goodbye to tearing, stinging, irritated eyes when chopping, mincing, dicing and slicing onions and their relatives—leeks, scallions and chives. Wearing the stylish and comfortable Onion Goggles will protect the eyes from irritating onion vapors. The soft foam seal keeps out the nasty onion vapors. When onions are cut, an enzyme called sulfoxide lyase and sulfuric compounds are released from the broken cells. When exposed to air, they react with one another to form a vapor. As this vapor evaporates, it irritates our eyes and causes us to cry. Kitchen folklore remedies such as burning candles or matches, slicing onions under water and freezing the onions before cutting are not effective.

• Comfortable foam seal
• Wipe lenses with clean, lint-free cloth
• Durable plastic frame
• Includes one pair of goggles, one case

http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Tuesday's Smoking Cookbook Find - April 23, 2013

Tuesday's Smoking Cookbook Find - April 23, 2013

Easy Summer Food: Simple Recipes For Sunny Days

by Julz Beresford

These recipes are perfect for Summer cooking on the grill.  Summer is about enjoying the outdoors, spending time with family and friends, and relaxing over good food. Whether you are having a picnic, a barbecue, entertaining, or cooking just for one, you will be inspired by the simple recipes featured in "Easy Summer Food". Start with Summer Appetizers, which range from Asparagus with Prosciutto to Summer Vegetables with Bagna Cauda. Dips and Breads - Tzatziki and Hummus, Focaccia with Olives, and Grilled Rosemary Flatbread - are ideal for any occasion. Tantalize your guests with Chicken Wings and Avocado Salsa, Grilled Corn with Chile Salt, and Zucchini Quiche with Sun-dried Tomatoes. Bring Pasta, Pizza, and Rice outdoors with Chile Tuna Tartare Pasta, Paella, and Pizza Napoletana. Finally, cap the meal off with Sweet Things and Drinks, such as Toasted Coconut Ice Cream, Grilled Summer Fruit Packages or a refreshing Fruit Frappe. This magnificent collection will help you make the most of summer's best.

http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Sunday’s Appetizers - Feb 17, 2013

House Secret Buttermilk Cornbread

Just Grillin carries bold ingredients for House Secret Buttermilk Cornbread:
1 cup stone ground cornmeal
3/4 cup unbleached all–purpose flour
1 tablespoon chili powder
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
4 tablespoons unsalted butter, melted
3/4 cup Stonewall Kitchen Roasted Garlic Onion Jam
1 cup fresh or frozen corn, defrosted and blotted dry

Directions:
1. Preheat oven to 425° F. Grease a 9 x 9-inch baking pan.
2. Mix cornmeal, flour, chili powder, baking powder, salt and baking soda in a bowl.
3. Beat buttermilk and eggs together.
4. Stir Roasted Garlic Onion Jam into hot butter to melt. Stir in corn.
5. Blend with buttermilk mixture.
6. Combine wet ingredients with dry ingredients, stirring just to blend. Do not over mix.
7. Bake until a knife inserted in center comes out clean and the cornbread is golden colored, 20 to 25 minutes.

http://www.justgrillinflorida.com/category/recipes/appetizers-5/

What's Cookin TODAY:
Adrienne Falcone Godsell

Personal Nutrition Trainer and Food Coach at Pilates Movement Studio

TODAY (Saturday, April 20th from 12:00-2:00 PM), Nutritionist Adrienne Falcone Godsell will be grilling pork, apple and fennel. Just Grillin is VERY excited to feature her today for Sampling Saturdays. Read her Bio and welcome her to Just Grillin TODAY!

Adrienne Falcone Godsell is a certified clinical nutritionist with an extensive background in culinary arts. After working in the hospitality industry for both restaurants and hotels for over 18 years, she redirected her passion for cooking toward assisting those who have special dietary needs including food allergies and digestive issues, as well as coaching people who simply have a desire to discover a more natural and healthy way of eating. Combining her experiences as a chef and a nutritionist, Adrienne founded Best of Both Worlds with the following goals in mind:

1) Introduction to foods that taste good that are good for you.
2) Creation and implementation of simple, tasty recipes that maximize nutrition.
3) Assistance with personalized lifestyle modifications that are practical, leading you on your journey to a healthier you.

Pilates and Nutrition

Pilates is one of the most effective and efficient ways to heal and nourish the structure of the body. Adding proper food choices through educated decisions is a powerful addition to your decision to begin an exercise program and can make results more accessible and dramatic. Wellness and finding your healthy weight is addressed through BOTH diet and exercise. Take the next step on your journey toward being the healthiest you.

Adrienne Falcone Godsell- nutritionist

What's Cookin Tomorrow: 
Adrienne Falcone Godsell

Personal Nutrition Trainer and Food Coach at Pilates Movement Studio

Tomorrow Nutritionist Adrienne Falcone Godsell will be grilling pork, apple and fennel. Just Grillin is very excited to feature her tomorrow for Sampling Saturdays.  Read her Bio and welcome her to JG tomorrow!


Adrienne Falcone Godsell is a certified clinical nutritionist with an extensive background in culinary arts. After working in the hospitality industry for both restaurants and hotels for over 18 years, she redirected her passion for cooking toward assisting those who have special dietary needs including food allergies and digestive issues, as well as coaching people who simply have a desire to discover a more natural and healthy way of eating. Combining her experiences as a chef and a nutritionist, Adrienne founded Best of Both Worlds with the following goals in mind:

1) Introduction to foods that taste good that are good for you.
2) Creation and implementation of simple, tasty recipes that maximize nutrition.
3) Assistance with personalized lifestyle modifications that are practical, leading you on your journey to a healthier you.

Pilates and Nutrition

Pilates is one of the most effective and efficient ways to heal and nourish the structure of the body. Adding proper food choices through educated decisions is a powerful addition to your decision to begin an exercise program and can make results more accessible and dramatic. Wellness and finding your healthy weight is addressed through BOTH diet and exercise. Take the next step on your journey toward being the healthiest you. 

Thursday's Cool Grill Gadget - April 18, 2013

Weber Original Potato Nails

Love potatoes on the grill? Cooking potatoes faster couldn't be easier! The heat conducted through these stainless steel cuts down on cooking time and allows for quick and even cooking of potatoes.

Heat conducted through each nail allows for quick and even cooking of potatoes.  Includes a tool for easy and quick removal of the nail from the potato.  The potato Nails accessory is stainless steel and includes a plastic case for storage. Dishwasher Safe. 

H:5"  W:5.3"  D:.83

Here is a video demonstration of how these neat little nails work:

http://www.youtube.com/watch?v=DrEyEi_lxHM

http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Wednesday’s What’s for Dinner - April 17, 2013

Stuffed Chicken Breasts Mole

Just Grillin carries bold ingredients for Stuffed Chicken Breasts Mole:
Serves 4:
4 poblano or Cubanelle chilies
4 boneless skinless chicken breast halves
4 ounces Monterey Jack Cheese, sliced 1/4-inch thick

Breadcrumbs:
1/2½ cup plain breadcrumbs
1 tablespoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1/4 cup olive oil

Sauce:
1/2 bottle Stonewall Kitchen’s Mole Sauce
1/4 cup scallions, chopped

Directions:
1. Roast peppers on a baking sheet directly on a grill or under the broiler until tender and charred on all sides.
2. Place cooked peppers in a bowl and cover with plastic wrap. Allow to sit 30 minutes.
3. Peel skin off cooled peppers. Slice pepper open and remove stems and seeds, try to keep the pepper as whole as possible.
4. Pound chicken breast to 1/4-inch thickness. Place a pepper on top of each breast.
5. Top peppers with slices of Monterey Jack Cheese. Roll each breast up.
6. In a small bowl combine breadcrumbs, chili powder, cumin, and salt and pepper.
7. Brush rolled chicken breast with olive oil. Dip in seasoned breadcrumbs. Place in a greased baking dish seam side down. Chill in refrigerator 1 hour.
8. Preheat grill or oven to 400 degrees F. Bake chicken 25 minutes. Top with mole sauce and scallions. Return to grill or oven for another 15-20 minutes until sauce is bubbly and the chicken is cooked through (an internal temperature of 165 degrees F). Serve hot.

http://www.justgrillinflorida.com/category/recipes/chicken-1/

Tuesday's Smoking Cookbook Find - April 16, 2013

Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth 

by Jill O'Connor 

Chocolate Caramel-Pecan Souffl Cake . . . Cinnamon-Donut Bread Pudding . . . Double-Crumble Hot Apple Pies . . . Giant Coconut Cream Puffs . . . Here's a collection of desserts that gives more than 75 sticky, chewy, messy, gooey reasons to stock up on napkins. In addition to each sugary favorite, the author has included simple techniques and tools to help home cooks recreate each decadent treasure again and again. Sprinkled throughout are tips on using phyllo dough, toasting nuts, and making a heavenly ganache, so every over-the-top treat tastes as irresistible as it sounds. For the serious sweet tooth, pour a tall glass of milk and get ready to bite into all that's Sticky, Chewy, Messy, Gooey!

http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Monday’s Specialty Sauce - April 15, 2013

Garlic Rosemary Citrus Sauce - This classic Italian blend of garlic, rosemary and citrus is versatile and vibrant, and is perfect as a marinade, glaze or dipping sauce. The robust flavors of garlic and rosemary will add an enticing accent to your chicken, rice or vegetable salads.

Grilled Lamb Chops with Garlic Rosemary Citrus Sauce

Just Grillin carries bold ingredients for Grilled Lamb Chops with Garlic Rosemary Citrus Sauce:
1 bottle Stonewall Kitchen Garlic Rosemary Citrus Sauce
4-(6 oz.) lamb chops
Salt and pepper to taste

Directions:
1. Generously season the lamb chops with salt and pepper.
2. Brush on the Stonewall Kitchen Garlic Rosemary Citrus Sauce.
3. Place the chops on the grill; cook until halfway to desired doneness.
4. Turn over the chops, brush again with sauce and finish cooking.

http://www.justgrillinflorida.com/category/recipes/lamb-1/