23 Oct 2018 ThanksGrilling Recipe Preview

Want to see what is getting grilled up at the 3rd Annual ThanksGrilling? 

Join us for our 3rd Annual ThanksGrilling event, hosted by The Official KFI AM 640 and The Fork Report with Neil Saavedra!

Sample delicious BBQ and learn how to grill your entire Thanksgiving feast live with KFI’s Neil Saavedra who will be broadcasting The Fork Report LIVE from 2-5pm from Outdoor Elegance!  Special store hours are from 9-6pm, so come in early!  RSVP on Facebook

Featured Grill Manufacturers and Sponsors Include:
Twin Eagles Grills, Alfresco Grills, DCS Grills, Fire Magic Grills, Hestan Grills, Memphis Wood Pellet Grills, the Big Green Egg, RH Peterson Company, Perlick, OW Lee, Patio Renaissance, VOM FASS Claremont, Chase’s La Verne, Stella Rosa & Riboli Family Wines.  All food was donated by the Butchery in Brea & Costa Mesa, as well as The Corner Butcher Shop in La Verne.

We will also be raffling off 2 beautiful grills, a Fire Magic grill donated by the R.H. Peterson Company, as well as a Big Green Egg grill donated by Sierra Select!  Many other prizes will be available in the raffle and the winners must be present to claim a prize.

Here is a small sample of the many delectable treats getting grilled up at the 3rd Annual ThanksGrilling!

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Featured Grill Manufacturer: Twin Eagles

Holiday Beef Tenderloin

Ingredients

1 whole head of garlic

3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

1 beef tenderloin, 3½ to 4 pounds

3 tablespoons whole pink peppercorns

2 tablespoons finely chopped fresh rosemary leaves

2 teaspoons kosher salt

Instructions

Twin Eagles will slow cook the holiday beef tenderloin until it reaches and internal temperature of 130°

Prime Beef Ribeye Roast with Chimichurri Sauce

Ingredients

4 large cloves garlic

1 cup loosely packed Italian parsley leaves

1 cup loosely packed cilantro leaves

1/2 cup loosely packed basil leaves

3/4 cup extra-virgin olive oil

1/4 cup unseasoned rice vinegar

1 tsp kosher salt

1/2 tsp pepper

1/2 tsp hot sauce

1 tri-tip roast, about 2-1/2 lb (1-1/4 kg) and 1-1/2 inches thick

Instructions

For marinade/sauce, in food processor, mince garlic.  Add parsley, cilantro and basil.  Pulse to finely chop.  With motor running, slowly add oil in thin stream, then add vinegar, salt, pepper and hot sauce.  Reserve half marinade/sauce.

Pour remaining half in large plastic bag.  Add roast.  Press our air; seal.  Turn bag to distribute marinade.  Place bag in bowl; refrigerate 4 to 6 hours, turning bag occasionally.

Slow smoke the roast until it reaches an internal temperature of 130° and let rest on the wooden cutting board for approximately 30 minutes.  Thinly slice the roast and drizzle with chimichurri sauce.

Featured Grill Manufacturer: Alfresco Grills

Homemade is the ONLY way!

My Mom’s Spanish recipes are a hand me down from generation to generation. Born and raised in Los Angeles California, her cooking vibes are a reflection of her roots and modern lifestyle. Her family spices originate from Michoacan Mexico, East LA, and a touch of Martha Stewart. Although all of her recipes are a bit more modern and healthier than the originals, the delectable flavors have remained the same, if not better.

From Tamales to Tri-Tip and even Apple Pie, my Mom’s creations are always revamped into her own unique specialties. Since every ingredient is made from scratch, her love for the kitchen is evident in every dish.

Tamales

Ingredients

Tamale Filling:

1 1/4 pounds pork loin

1 large onion, halved

1 clove garlic

4 dried California chile pods

2 cups water

1 1/2 teaspoons salt

Tamale Dough:

2 cups masa

1 (10.5 ounce) can beef broth

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup lard

1 (8 ounce) package dried corn husks

BBQ Tri-Tip

Ingredients

4 pounds tri-tip roast

4 cloves garlic, peeled and very thinly sliced

1/3 cup salt

1/3 cup black pepper

1/3 cup garlic salt

Apple Pie

Ingredients

1/2 cup sugar

1/2 cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

6 to 7 cups thinly sliced peeled tart apples

1 tablespoon lemon juice

Pastry for double-crust pie (9 inches)

1 tablespoon butter

1 large egg white

Additional sugar

Featured Grill Manufacturer: Hestan Grills

Roasted Poblano & Chorizo White Turkey Chile

Ingredients

4 poblano peppers

2 tablespoons olive oil

1/2 pound each ground dark meat and light meat turkey

1/2 pound chorizo

1 large onion, chopped

2 stalks celery, chopped

2 cloves garlic, chopped

2 tablespoons chili powder

2 teaspoons ground cumin

2 tablespoons tomato paste

1 bottle (12 ounces) lager or other beer

1 can (14 ounces) chopped tomatoes

1 can (15 ounces) white beans, drained

Salt and black pepper, to taste

1 cup shredded light cheddar (for garnish)

1/2 cup chopped fresh cilantro or parsley

Spice Flank Steak with Butternut Puree Street Tacos

Ingredients

2 tsp paprika

1 tsp ancho chile powder

1 tsp garlic powder

1 tsp onion powder

1 tsp light brown sugar

½ tsp chipotle chile powder

¼ tsp ground cumin

¼ tsp ground coriander

1 tsp salt

¼ tsp ground pepper

¼ cup fresh lime juice

1 tbsp vegetable oil

1 ½ lbs skirt steak (cut into 5 inch strips)

1 Butternut Squash

12 corn tortillas, warmed

Pumpkin Cream Brownies

Ingredients

2 – 8oz packages bar cream cheese

1 cup sugar

1 cup canned pumpkin puree

3 large eggs

3 tbs all-purpose flour

1 tsp pumpkin-pie spice

½ tsp salt

4 oz semisweet chocolate, chopped

Featured Grill Manufacturer: DCS Grills

Turkey Roulade

Instructions

Turkey breast brined then stuffed with rosemary, sage and parsley and cooked on the grill.

Savory Stuffing Waffles

Instructions

Starting with Golden Malted waffle mix, add all the components of a Thanksgiving stuffing- Italian sausage, leeks, onions, garlic and dried cranberries.

Cranberry Maple Coulis

Instructions

Made of cranberry sauce, maple syrup and orange juice.  Cooked on the secondary cooking surface to reduce the flavors down to a drizzle used over the top on the dish.

Featured Grill Manufacturer: RH Peterson Company (Fire Magic Grills)

Citrus and Sage Brined Turkey

Ingredients

1 gallon vegetable stock

1 cup kosher salt

1 cup light brown sugar

1 tablespoon whole black peppercorns

4 Springs of  fresh rosemary, leaves chopped

2 bay leaves

3 (Each) large oranges, limes and lemons, cut in half and juiced – include rinds in brine

1 small spring of fresh sage, roughly chopped

1 gallon iced water to mix into brine after it’s cooled

Instructions

Combine all ingredients in large stockpot and bring to a boil. Once sugar and salt are dissolved, discard citrus rinds and remove from heat, cool 2 hours. 

Pour cooled brine into a food service bucket and add a gallon of iced water, stirring well to mix ingredients.  Add rinsed, thawed turkey, and cover, refrigerating for 24-36 hours.  Discard brine and remove turkey, rinsing bird thoroughly.

Pat dry with paper towels and season with olive oil/butter/salt/pepper combo.

Bake or rotisserie per turkey cooking instructions.

Roasted savory sweet potato bake

Ingredients

¼ cup olive oil

¼ cup warmed honey

1 teaspoon Chinese 5 spice

1 tablespoon of chopped garlic

Kosher salt

½ teaspoon of smoked paprika

½ teaspoon red pepper flakes or lightly sprinkle with chili powder

Dash of nutmeg

Fresh ground pepper

2 medium sweet potatoes, about a pound in total

Instructions

In a small stockpot, bring water to a rolling boil.

Peel sweet potatoes and cut into a 1 inch cube. Add to boiling water, cook for 5 minutes MAX, drain in colander.  (You don’t want to totally cook them, just soften them up a bit. If they overcook in the water, they get mushy.)

In a mixing bowl, combine olive oil, honey and all seasonings.  (This is where you get creative. I also like to add fresh rosemary, a splash of maple syrup and I amp up the heat with red pepper flakes. Fresh chopped parsley gives it a nice bit of color before plating.)  Add drained sweet potatoes and gently toss to coat. 

Roast on foil covered cookie sheet at 400 degrees for 25 minutes. Check for doneness.  You want them cooked but still firm.  Sprinkle with kosher salt, if needed, before serving.

Italian sausage stuffing

Ingredients

1 stick unsalted butter, plus more for the baking dish

½  pound sweet Italian sausage + ½ pound hot Italian sausage, casings removed

4 stalks celery, chopped

2 onions, chopped

2 tablespoons chopped fresh sage

3 cups low-sodium turkey or chicken broth

Kosher salt and freshly ground pepper

1 small egg, thoroughly beaten

1/2 cup chopped fresh parsley

16 cups 1/2-inch stale Sourdough and pumpernickel (Or any combo of your favorite types) bread cubes (1 1/2 pounds)

Instructions

Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.

Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.

Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

Sun Dried Tomato and Ricotta Flatbread

Ingredients

Olive Oil

Prepared Pizza dough 

Ricotta cheese

Fresh shaved Parmesan 

Large jar of sun dried tomatoes in oil

Fresh basil

Oregano

Salt

Cracked pepper

Cornmeal

Instructions

Shape dough into rustic individual pizzas, place on pizza peel that’s been cornmeal dusted.

Brush with olive oil, add drained tomatoes and small random spoons of ricotta. Sprinkle with salt, fresh pepper, and parmesan shavings. 

Slide onto pizza stone and cook for 5-6 minutes, with lid closed. Garnish with fresh basil sprig.

Special thanks to… The Official KFI AM 640, The Fork Report with Neil Saavedra, Twin Eagles Grills, Alfresco Grills, DCS Grills, Fire Magic Grills, Hestan Grills, Memphis Wood Pellet Grills, the Big Green Egg, RH Peterson Company, Perlick, OW Lee, Patio Renaissance, VOM FASS Claremont, Chase’s La Verne, Stella Rosa & Riboli Family Wines, The Butchery in Brea & Costa Mesa, The Corner Butcher Shop in La Verne.