I’m back from vacation in Colorado and realizing that summer is coming to a close very shortly. I cooked over a campfire while I was there and fell in love all over again with outdoor cooking. With that said, I propose that we all fire up the grill a few more times to celebrate summer and the outdoors. Here are just a few of my favorite grilling recipes. If you have any questions about the recipes, feel free to comment on-line. Enjoy!

Cook
Husband
Educator
Father…Marc Dunham

Grilled Shrimp with Avocado and Tomatillo Salsa
Serves 2

8 – 10 21/25 shrimp, peeled and deveined, grilled
4 oz tomatillos, shucked and grilled
1 jalapeno, grilled
½ onion, grilled
1 avocado, small dice
2 Tb cilantro, chopped
To taste lime juice
To taste salt

1.    Place the grilled tomatillos, jalapeno, and onion in a mortar and grind together, or process in a food processor.
2.    Add the avocado, cilantro, lime juice and salt and mix without crushing the avocado. Serve with shrimp and corn cakes or tostadas or cool to 41 F for later service.

Grilled Beef Shoulder Tender with Parsley Mojo
Serves 2

12 – 16 oz beef shoulder tender or any steak you prefer
2 Tb adobo sauce from chipotle
1 tsp cumin, ground
1 tsp paprika
½ tsp coriander, ground
1 Tb brown sugar
1 tsp salt
Mojo:
  ½ cup Italian parsley, chopped fine
  1 scallion, sliced thin
  2Tb shallot, minced
  1 Tb white wine vinegar
  Juice from 1 lime
  1 Tb canola oil
  To taste salt and pepper

1.    Combine the adobo, cumin, paprika, coriander, sugar and salt and rub the mixture onto the shoulder tender and marinate for 30 minutes to one hour.
2.    Combine all the ingredients for the mojo and set aside.
3.    Preheat a grill on medium heat and grill shoulder tender to desired temperature and serve with mojo.


Grilled Chicken with Ancho Citrus Adobo
Serves 2

½ chicken, split into leg and breast, bone in skin on
2 Tb adobo sauce of chipotle pepper (you can buy chipotles in a small can at many grocery stores)
1 Tb ancho or any chile powder
1 tsp paprika
½ tsp cumin, ground
½ tsp oregano, dried
Juice from 1 orange
Juice from ½ lime
To taste salt and pepper

1.    Combine all of the ingredients for the ancho citrus adobo and rub onto chicken and marinate for 30 minutes to 1 hour.
2.    Preheat a grill on medium and grill the chicken skin side down first for 15 – 20 minutes. Turn the chicken and continue to cook until the chicken reaches an internal temperature of 165 F. Serve with corncakes.

Roasted Corn Cakes
Serves 2

1 ear of corn, roasted
1 cup cornmeal
½ cup butter milk, plus a little more to adjust
½ cup all purpose flour
½ tsp. baking powder
1 tsp. salt
1 tsp. brown sugar
1 large egg
1 Tbs. butter or bacon fat, melted

1.    Soak the corn in water for 30 minutes to protect the corn from burning on the grill. Preheat the grill to 350F, and place the corn on the grill, and cook for about 10 minutes, or until tender. Remove from the grill, and cut the kernels off of the cob, and reserve.
2.    Combine the cornmeal and buttermilk and hold at room temperature for 30 minutes. Sift together the flour, salt and baking powder into a mixing bowl.  Combine the egg, brown sugar, melted butter to the cornmeal mixture and mix until smooth. Combine the wet and dry ingredients and mix until smooth, and fold in the corn kernels. Adjust consistency to a pancake batter with extra buttermilk.
3.    Preheat a griddle to 350F and brush it with a little butter. Pour 2 oz. of the batter and cook for about 2 minutes. Turn the cake over, and cook the other side.