- Vanilla ice cream
- 1 square of graham crackers
- 3 ounces of chipotle chocolate
- 3 tablespoons cream
- 8 marshmallows
- 4 skewers soaked in cold water for 1 hour
- ¼ cup cream, whipped
- 2 tablespoons coffee liquor (or to taste)
Preheat grill to high heat.
Place 2 marshmallows on bottom part of skewer, and two on top portion, cut skewer in half (in between the two marshmallows). Set aside for later use.
In a double boiler, add chocolate and cream in the bowl and allow it to melt, whisking together to incorporate until smooth in texture. Remove from heat and put aside until ready to build sundae.
To your whipped cream, add the coffee liquor and whisk or fold in until incorporated. Leave in refrigerator until ready to build.
To grill marshmallows, place skewers directly over high heat, only 1-3 skewers at a time, and grill on all sides until browned and soft. Remove from grill and place in serving bowl.
To serve, scoop one scoop of ice cream into a dish, add to it the skewer, the chocolate sauce, and the graham crackers and finish it with whipped cream.
- ½ teaspoon truffle oil
- 4 ounces goat cheese
- 4 slices of bacon, grilled until crunchy, chopped
- ½ tablespoon choice of herb rub
- 8 baby multi-colored peppers
Preheat grill to high heat with BBQ topper.
In a medium sized mixing bowl, add goat cheese, truffle oil, bacon, and herb blend. Mix together and season goat cheese mixture with salt and pepper to taste. Let cheese mixture sit at room temperature for at least 15 minutes to soften up.
To prepare the peppers, core out the pepper by removing the top and any seeds from the inside. Begin stuffing your peppers with the goat cheese mixture until each pepper is filled. Once all peppers are stuffed, place them on the BBQ topper over high heat. Grill on all sides until the peppers are blistered and browned off. Remove from grill and plate them on small wood planks with toothpicks or a small appetizer plate.
- 4 thin slices of French Baguette
- 1 raw garlic clove
- 1 tablespoon olive oil
- 1 head of garlic
- 2 tablespoons olive oil
- 8 shrimp, 21-25 tails removed
- 2 metal skewers
- Choice of oil
- Choice of rub (non garlic)
Preheat grill on low heat.
To make crostinis, take the French baguette and cut into angled slices. Place the slices of bread on your grill over low heat and grill both sides until they become crunchy and golden brown. Remove baguette off grill and rub both sides with garlic, 3 rubs each side. Lastly, using the tablespoon of olive oil, drizzle over one side of each slice.
For the roasted garlic, slice the tip off the whole garlic heat. Place the head of garlic in a grill safe pan, drizzling the head with 2 tablespoons of olive oil. Cover the pan with plastic wrap and foil. Make sure your plastic is commercial plastic wrap (withstands high heat). Place your pan on your grill over indirect heat at 360º for 45 minutes. Remove foil and plastic wrap, now place pan with garlic back in grill and brown off for another 15 minutes. Remove garlic and cool off, squeeze garlic cloves out and place in a bowl with remaining olive oil.
Preheat grill to high heat.
To prepare the shrimp, make sure they are out on paper towels for at least 45 minutes before grilling. Coat the shrimp in your rub of choice and then with your oil of choice. Skewer your shrimp on bamboo or metal skewers and place skewers over high heat. Grill shrimp on both sides until shrimp become opaque in color and are internally 125º (usually 1 ½ – 2 minutes each side). Remove skewers from grill and if using metal skewers remove shrimp immediately from metal rod. Place your shrimp in a large bowl and add the roasted garlic to the bowl. Toss shrimp and garlic together.
To serve in traditional tapas style, place garlic shrimp over grilled crostini, and on top of the cream of asparagus shot.
- 1/3 fennel bulb, sliced
- 1 teaspoon choice of oil (high smoke point)
- ½ teaspoon sage, chopped
- 1/3 teaspoon rosemary, chopped
- ½ tablespoon olive oil
- ½ teaspoon orange zest
- 1 tbsp orange juice
- 1 tsp honey
- 4 (2 ounce medallions) pork tenderloin
- Choice of rub (garlic rub recommended)
- Choice of oil (high smoke point)
Preheat grill to high heat with BBQ toppers in place.
To prepare the grilled fennel, take a medium mixing bowl and add in the sliced fennel as well as your oil of choice. Mix fennel and oil together to coat and then place coated fennel slices directly on the high heat BBQ topper. Sauté on the topper until fennel starts to brown off an caramelize. Remove fennel from BBQ toppers and place in bowl. To the bowl, add the chopped sage, rosemary, olive oil. Mix orange zest and orange juice, and honey in a separate bowl now combine together with fennel . Taste mixture and adjust flavor with salt and pepper. Cover the bowl with plastic wrap and set aside.
Preheat grill to high heat, without toppers.
To prepare the pork, you will want to let the tenderloin sit out at room temperature for at least 45 minutes before grilling to allow it to rise a little in temperature and give you a better product. When ready to grill, take the pork tenderloin and rub it with your rub of choice and then coat lightly with your oil of choice. Place pork on high heat, unless using a rub that contains sugar, and grill on all sides until the internal temperature is 135º. Remove pork from grill and allow it to rest for 5 minutes.
Place fennel mixture on top of pork medallion to serve.