Tag: main course
Venison Burger with Fried Duck Egg
Spread garlic aioli on both sides of the bun. Top with the burger and fried duck egg.
Grilled Pork and Shrimp Fajitas
Grilled Pork and Shrimp Fajitas
When you get fajitas at a restaurant, they will typically be served to you on a sizzling cast iron skillet with all of the ingredients mixed together. While there is nothing wrong with this preparation, I prefer to grill all of the ingredients in my fajitas individually and sliced them after they’ve been cooked. It might take a little more time to prepare, but I like the flavor of the charcoal grilled fajitas more than a cast iron skillet; plus the presentation of having each of the ingredients sliced to build your own looks nicer in my opinion.
Servings: 4
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 large red bell pepper
- 1 large green bell pepper
- 4 jalapeños
- 1 bunch green onions
- 1 medium white onion sliced 1/4” thick
- 2 tbsp olive oil
- 12 flour tortillas
Pork Skewers
- 1 lb pork tenderloin cut into 2” pieces
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Shrimp Skewers
- 1 lb 16/20 ct. peeled and deveined shrimp
- 1 tbsp olive oil
- 1 lime juiced
- 3 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Marinate the pork and shrimp in their marinades for 30 minutes. Place on metal skewers.
- Turn the charcoal gray in the chimney starter and pour in the grill. Place on the grate. Brush all of the vegetables with olive oil and place directly over the charcoal. Grill until all sides are slightly charred; about 10-12 minutes. Move off to the side and place the skewers over the charcoal. The pork will take about 5-6 minutes a side; the shrimp 2-3 minutes a side.
- Place the tortillas on the grate and cook 30 seconds-1 minute a side.
- Slice all the vegetables into strips. Take the pork off the skewers and slice into thin pieces.
Wasabi Sake Shrimp
Wasabi Sake Shrimp
This shrimp tastes like a million dollars and couldn’t be easier to make. The shrimp gets marinated in sake, wasabi, soy sauce, garlic, and shallots for only 30 minutes. You can either pan fry the shrimp in butter or skewer and grill them in only 6 minutes. Serve the shrimp with a side of wasabi Mayo.
Equipment
- food processor
Ingredients
- 1 1/2 lbs 16/20 count shrimp peeled and deveined
- 1/4 cup sake
- 3 tbsp soy sauce
- 2 tsp wasabi paste
- 5 garlic cloves
- 2 shallots
- 1 tbsp butter
- wasabi mayo for serving
Instructions
- Purée the garlic, shallots, wasabi, soy sauce, and sake.
- Marinate the shrimp for 30 minutes.
- Melt the butter in a large sauté pan over medium high heat. Add in the shrimp in a single layer.
- Sauté for 3 minutes a side.
Bacon Swiss Grilled Cheese
Bacon Swiss Grilled Cheese
Who doesn’t love a grilled cheese?! But this just isn’t any grilled cheese. Sweet, savory, salty, and spicy; all into one beast. This monster of a sandwich contains black forest bacon, swiss cheese, charred jalapeños, and blueberry preserves, griddled on sourdough bread. The secret to getting the cheese to melt on this size of a sandwich is to cook it on medium low heat with a cover over the pan.
Ingredients
- 4 strips thick cut bacon I like black forest bacon
- 2 slices sourdough
- 3 slices swiss cheese
- 1 jalapeño pepper sliced
- 2 tbsp blueberry preserves
- 2 tbsp butter
Instructions
- Cook the bacon until crispy. Reserve 1 tbsp of bacon grease.
- Sauté the jalapeños in the bacon grease until charred; about 3 minutes.
Sandwich Assembly
- Spread the blueberry preserves on each slice of sourdough.
- Lay 1 1/2 slices of swiss on each slice of sourdough. Layer the bacon on one side; the jalapeños on the other. Put the sandwich together.
- Melt 1 tbsp of butter on a skillet or griddle over medium low heat. Place the sandwich on the skillet. Cover. Cook for 4-5 minutes until the bottom is golden brown.
- Add the other tbsp of butter. Flip the sandwich. Cover and cook for another 4-5 minutes.
