Welcome to KRWG’s Grillin’ and Chillin’ with Tom. Are you looking to fire up the grill this 4th of July? Our guest is Tom Drake, Tom is the Culinary Arts Instructor at Dona Ana Community College and he’ll have great recipes and tips to get you beyond burgers and dogs.
Here are the recipes that were discussed on the show:
Honey Garlic Sriracha Chicken
1/4 cup honey
2 tablespoons Sriracha (Asian Chile sauce)*
5 cloves garlic crushed (or 1 1/4 tablespoon minced garlic)
2 tablespoons rice wine vinegar
1 1/2 tablespoons low sodium soy sauce
1 tablespoon freshly squeezed lime juice
6 boneless chicken thighs with or without skin
1 tablespoon cooking oil
Salt and pepper to season (If desired)
Sliced green onions for garnish
Sesame seeds for garnish
Lime wedges for garnish
In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
Do not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken (this option ensures a slightly spicier end result).
Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges.
Serve with steamed veggies over rice or noodles.
Roasted Pork Loin with Peach BBQ Sauce
4 cups peaches, peeled and sliced
1 cup brown sugar
2/3 cup ketchup
2/3 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons garlic, minced
2 tablespoons ginger, minced
One twin pack boneless pork tenderloin
Kosher salt and cracked black pepper
1/4 cup low-sodium chicken stock
Preheat the oven to 400 degrees F.
Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
Pat the pork dry with paper towels and sprinkle liberally with salt and pepper.
Reserve half (about 2 cups) of the peach BBQ sauce and set aside.
Transfer the pork, to a rack over a heavy bottomed roasting pan and brush the rest of the sauce all over the pork.
Add the stock to the bottom of the roasting pan.
Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 30 minutes.
Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice the tenderloin.
Remove the rack from the roasting pan and place on the stove over medium-high heat.
Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
Serve the sliced pork with the reduced peach BBQ sauce.
8 cups cubed seedless watermelon
2 English cucumbers, halved lengthwise and sliced
6 green onions, chopped
1/4 cup minced fresh mint
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
In a large bowl, combine watermelon, cucumbers, green onions and mint.
In a small bowl, whisk remaining ingredients.
Pour over salad and toss to coat.
Serve immediately or refrigerate, covered, up to 2 hours before serving.
1 cup fresh blueberries
1 cup diced strawberries
1 cup diced jicama
1/3 cup chopped cilantro
1/4 cup finely chopped red onion
2 tablespoons finely chopped jalapeno pepper, stemmed and seeded
Juice of 1 large lime or (3 tablespoons)
Salt, to taste
Hatch Green Chile Pineapple Salsa
1 1/2 c. fresh pineapple
4 oz. Hatch chiles, diced
1/4 c. red onion, finely chopped
1/4 c. fresh cilantro
1 to 2 seeded jalapenos chiles
2 tbsp. fresh lime juice
Freshly ground black pepper
Toss together pineapple, Hatch Chiles, red onion, fresh cilantro, Fresno chiles, and lime juice.
Season with kosher salt and freshly ground black pepper.
Serve on grilled hot dogs with cooked bacon and melted pepper Jack cheese.
Spicy grilled shrimp with garlic and lemon
1/4 c. extra-virgin olive oil
6 garlic cloves, thinly sliced
1 tsp. celery seed
1 tsp. crushed red pepper flakes
2 tbsp. whole-grain mustard
2 lb. large easy-peel shrimp
2 lemons, 1 thinly sliced and 1 halved
Freshly ground black pepper
Chopped fresh chives, for serving
Combine oil, garlic, celery seed, and red pepper flakes in a small saucepan. Cook over medium heat, stirring constantly, until garlic is golden, sizzling, and fragrant, 2 to 4 minutes. Whisk in mustard and transfer to a bowl; cool completely.
Add shrimp and sliced lemon to oil mixture. Season with salt and black pepper; toss to coat. Refrigerate at least 15 minutes or up to 1 hour.
Heat grill to medium-high. Grill shrimp and lemon slices until lemons and shrimp are lightly charred and shrimp are just cooked through, 1 to 3 minutes per side.
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Preheat grill to medium high heat.
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal.
Brush crust with oil and lay on grill for 3-4 minutes, until the crust starts to set.
Flip over and quickly brush on favorite sauce then top with your choice of toppings and close lid until the cheese is melted.