1. PARMESAN GARLIC GRILLED CORN
4 ears fresh corn
2 tablespoons butter
1 clove garlic, grated or minced
1/4 cup freshly grated Parmesan
1 tablespoon freshly chopped parsley
Preheat grill to 350-400 degrees F. Remove silks and most of husks from corn, leaving on the innermost layer.
In a small heat-safe bowl, add butter and garlic. Microwave until butter is melted, 10-15 seconds.
Place corn on preheated grill. Cook, turning once or twice until kernels are bright yellow, 15-20 minutes.
Remove remaining husks and brush with melted garlic butter while still hot. Sprinkle with Parmesan cheese and parsley.
2. CHILI LIME CHICKEN
2 – 2.5 lbs skin on chicken thighs
1/2 cup fresh lime juice
3 teaspoons fresh lime zest
1/4 cup olive oil
4 tablespoons fresh cilantro, chopped finely
2 jalapeño, chopped finely
4 garlic cloves, chopped finely
1 tablespoon honey
2 teaspoons salt
1 teaspoon chili powder or to taste
1. Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside.
2. Get a big bowl, mixing all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together.
3. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours.
4. Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and jalapeno from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately.
You can make this chili lime chicken with a cast-iron grill pan or regular skillet, or bake in the oven. Preheat the oven to 400F and bake it for about 20-25 minutes or until the skin becomes brown and charred. You can also use skinless and boneless chicken thighs or breasts.
3. SEMI-SMOKED APPLE CRISP
6 tablespoons unsalted butter, cold and cut up into small cubes
½ cup flour
½ cup + 2 tablespoons oatmeal
¼ cup granulated sugar
¼ cup brown sugar
⅛th teaspoon salt
4 medium sized red apples, peeled, cored, and cut into wedges
½ teaspoon orange zest
⅛ teaspoon lemon zest
1 tablespoon fresh squeezed orange juice
1 teaspoon fresh squeezed lemon juice
2 tablespoons granulated sugar
½ tablespoon ground cinnamon
¼ teaspoon ground nutmeg
Preheat and prepare grill to indirect heat. Add 3-4 wood chips to the coals when coals are ready.
Cut butter into small cubes then place in freezer while other ingredients are being prepared.
In a large bowl, mix together all of the topping ingredients (except butter). When butter is very cold add it to the mix and cut the butter into the mix using a fork (could also use a stand mixer for this, but it works fine with your hands and a fork). Mix together until the mix is crumbly and the butter resembles the size of peas.
Transfer the mix to the freezer until ready to pour over the filling.
For the filling:
In another large bowl, mix together all filling ingredients. Transfer to your baking dish (remember this is for four portions, so we used a smaller dish. 10x5x2 inch oval cast iron pan works well (approx 1 qt capacity).
Sprinkle the apple mixture with the topping mixture and cover with foil.
Place on grill on indirect heat for 15 minutes. Remove foil, and then continue cooking on the grill for an additional 15 minutes, or until the mixture is bubbly and topping is crispy. Add wood chips as you see the flame die down, every 15 minutes or so for a handful of wood chips.
Serve warm with a big scoop of vanilla ice cream.
4. TOMATO BASIL AVOCADO MOZZARELLA SALAD WITH BALSAMIC DRESSING
1/2 pound (2 cups) red grape or cherry tomatoes, halved
1/2 pound (2 cups) yellow grape or cherry tomatoes, halved
2 avocados, diced
8 ounces small fresh mozzarella cheese balls
1/2 cup fresh basil, chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons honey, warmed
salt, to taste
In a large bowl, combine all salad ingredients, except Mozzarella cheese balls. That is, combine halved red and yellow grape or cherry tomatoes, diced avocado, chopped basil.
In a small bowl, combine all dressing ingredients: whisk olive oil, balsamic vinegar and honey until nice and smooth.
Add the salad dressing to the large bowl with salad, sprinkle with a small amount of salt, and toss to combine. Taste and season with more salt, if needed.
Add Mozzarella cheese balls on top only at this point - so that they don't brown from the dressing.