Grill

The Back Story

WHAT TO GET

1 ½ dozen oysters

lemon wedges

lime wedges

cocktail sauce

bloody mary sauce

 

WHAT TO DO

1.    on very high heat grill, place unshucked oysters on grill

2.   remove after 5 minutes

3.   after letting sit a few minutes to cool shell, shuck with oyster shucking knife,

4.   squeeze lemon and lime juice onto oysters on-the-half-shell

5.   serve with cocktail and bloody mary sauce for dipping

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

WHAT TO GET

grill

your choice of various select sausages

1 red bell pepper (medium sliced)

1 yellow onion (medium sliced)

1 yellow bell pepper (medium sliced)

2 tablespoons olive oil

1 pinch salt

1 pinch pepper

1 pinch creole seasoning

bbq sauce

½ yellow onion, roughly chopped

½ bell pepper, roughly chopped

4 cloves minced fresh garlic

1 bay leaf

2 thyme sprigs’ leaves

2 cups ketchup

3 tablespoons organic brown sugar

2 tablespoons crystal soy sauce

2 tablespoons worcestershire sauce

2 tablespoons apple cider vinegar

2 tablespoons honey

1 big pinch red pepper flakes

 

WHAT TO DO

1.    On high heated grill, place sausages and flip when they are lightly charred, remove when all around lightly charred

2.   place peppers and onions  in pan with oil and seasonings, and cook until caramelized and slightly charred

3.   in separate pot, combine all bbq sauce ingredients then immersion blend once simmering, serve with sausages 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

WHAT TO GET

marinade

2 chicken breasts into medium sized cubes

¼ bunch cilantro leaves

⅓ cup crystal soy sauce

⅓ cup extra virgin olive oil

2 tablespoons light brown sugar

zest of 1 lime

3 roasted garlic cloves

1 tablespoon yellow curry powder

1 teaspoon ground ginger

1 tablespoon fresh garlic, minced

skewers

marinated chicken cubes

green bell pepper, cut into 1”x1” square pieces

red onion, cut into 1”x 1” square pieces

5 large metal skewers

peanut dipping sauce

1 12 ounce can of low fat coconut milk

⅓ cup peanut butter

⅓ cup dark brown sugar

1 ½ tablespoons crystal soy sauce

1 tablespoon red curry paste

1 tablespoon packed fresh cilantro leaves

1 lime’s juice

WHAT TO DO

1.    whisk together marinade ingredients and submerge with chicken in ziploc bag for 24 hours

2.   slide chicken, bell pepper, and onion down skewers, leaving a few inches at one end to grab and flip.

3.   place skewers on high heated grill, and cook until chicken is cooked to center, some char is normal.

sauce

1.    whisk all ingredients in low-heated pot and cook for 3 minutes

Ingredients
  • 2 chicken breasts into medium sized cubes
  • ¼ bunch cilantro leaves
  • ⅓ cup crystal soy sauce
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons light brown sugar
  • zest of 1 lime
  • 3 roasted garlic cloves
  • 1 tablespoon yellow curry powder
  • 1 teaspoon ground ginger
  • 1 tablespoon fresh garlic, minced
  • marinated chicken cubes
  • green bell pepper, cut into 1”x1” square pieces
  • red onion, cut into 1”x 1” square pieces
  • 5 large metal skewers
  • 1 12 ounce can of low fat coconut milk
  • ⅓ cup peanut butter
  • ⅓ cup dark brown sugar
  • 1 ½ tablespoons crystal soy sauce
  • 1 tablespoon red curry paste
  • 1 tablespoon packed fresh cilantro leaves
  • 1 lime’s juice
Subscribe to RSS - Grill