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/