Total Time: 30 mins
Servings: 10 - 12
Ingredients
- 3 Granny Smith apples, halved and cored
- ½ cup (1 stick) unsalted butter
- 1 medium celery rib, diced
- 1 small yellow onion, diced
- 1 small carrot, diced
- 1 quart apple cider
- 1 can (15 ounces) pumpkin
- 1 quart heavy whipping cream
- 1½ teaspoon ground allspice
- 1 teaspoon ground nutmeg
- Kosher salt (to taste)
- Freshly ground black pepper(to taste)
Instructions
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Brush the cooking grates clean. Grill the apple halves, cut side down, over direct medium heat, with the lid closed, until nicely browned and the skins start to pop off, 10 to 15 minutes, turning once. Remove from the grill, let cool, remove the skins, and dice the flesh. Set aside about one-third of the apples for garnishing the soup.
- In a large saucepan over medium heat on the stove, melt the butter. Add the celery, onion, and carrot and cook until the onion is translucent, about 10 minutes, stirring occasionally. Add the remaining apples and apple cider and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are soft, 5 to 10 minutes. Stir in the pumpkin and cream. Return to a simmer and add the allspice and nutmeg.
- Using a hand blender, puree until smooth (or strain the solids, place the solids in a blender, puree with the lid ajar, and whisk back into the liquid). Heat through, but do not boil. Season with salt and pepper. Serve in bowls, topped with the reserved apples.
Total Time: 80 mins
Servings: 8 - 10
Ingredients
Meat Loaf
- 1¼ pounds ground beef (80% lean)
- 1¼ pounds ground pork
- 2 cups panko bread crumbs
- 1 cup finely chopped yellow onion
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon granulated garlic
- 1 teaspoon dried tarragon
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Sauce
- ½ cup bottled barbecue sauce
- ¼ cup ketchup
Instructions
- In a large bowl, using your hands, gently combine the meatloaf ingredients.
- Divide the meatloaf mixture in half and form into 2 loaves, each about 4 inches wide and 6 to 7 inches long. Place the loaves on a sheet pan. Prepare the grill for indirect cooking over medium-low heat.
- In a small bowl mix the sauce ingredients. Set aside half of the sauce to serve with the meatloaf. Top each meatloaf with 3 tablespoons of the remaining sauce and coat thoroughly.
- Brush the cooking grates clean. Using a metal spatula, gently pick up each loaf from the sheet pan and place directly on the cooking grate. Grill the meat loaves over indirect medium-low heat, with the lid closed, until a thermometer inserted horizontally through the top of each loaf registers 155°F, 50 to 60 minutes.
- Remove the loaves from the grill and let rest 10 to 15 minutes. Once removed from the grill, the loaves will continue to cook, allowing them to reach the recommended 160°F for ground beef and pork. Cut the loaves into ½-inch slices and serve with the reserved sauce.
To make meatloaf sandwiches:
Cut the meat loaf into ½-inch-thick slices and slather both sides with some of the reserved sauce. Grill over direct low heat (250° to 350°F), with the lid closed as much as possible, for 4 to 6 minutes, turning once. Serve on sourdough bread. Also great with melted provolone cheese.
Total Time: 50 mins
Servings: 4 - 6
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- 1½ pound boneless, skinless chicken thighs
- Extra-virgin olive oil
- 2 ears fresh corn, husked
- 2 large poblano chile peppers
- 2 large jalapeño chile peppers
- 2 large plum tomatoes, each cut lengthwise in half
- 2 quarts low-sodium chicken broth
- 1 cup tightly packed,
- coarsely chopped fresh cilantro leaves, divided
- ½ teaspoon dried oregano
- 1 bag (about 8 ounces) sturdy tortilla chips
- 2 limes, cut into wedges
- Sour cream
Instructions
- In a small bowl combine the rub ingredients. Lightly coat the chicken thighs on both sides with oil and season evenly with the rub.
- Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
- Brush the cooking grates clean. Grill the chicken over direct medium-high heat, with the lid closed, until browned but not fully cooked, about 4 minutes, turning once. Remove from the grill and let rest until cool enough to handle.
- Grill the corn and chile peppers over direct medium-high heat, with the lid closed, until the corn is browned in spots and tender and the peppers are blackened on all sides, 10 to 15 minutes, turning several times. At the same time, grill the tomatoes over direct medium-high heat until lightly marked and tender, 5 to 8 minutes, turning once or twice. Remove the vegetables from the grill and let rest until cool enough to handle.
- Cut the chicken into ½-inch pieces. Remove the corn kernels from the cobs. Peel and discard the skin from the poblano chiles, remove the seeds, and cut into ¼-inch dice. Remove and discard any loose skin from the jalapeños, and then finely chop. Remove and discard any loose skin from the tomato and cut into ¼-inch dice.
- In a large saucepan combine the broth, chicken, corn, chile peppers, tomatoes, half of the cilantro, and the oregano. Bring to a simmer on the stove and cook until the flavors come together, about 15 minutes.
- Place a small handful of tortilla chips into each soup bowl and ladle the soup on top. Serve hot with the remaining cilantro, lime wedges, and sour cream.
Total Time: 80 mins
Servings: 4 - 6
Ingredients
- 1 pound Spanish-style smoked (not Mexican fresh) chorizo sausage links
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 jalapeño chile peppers, seeded and minced
- 1 poblano chile pepper, seeded and cut into ½-inch dice
- 1 red bell pepper, seeded and cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 2 cups ½-inch diced butternut squash (about 1 pound)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander seed
- 1 teaspoon pure chile powder
- ½ teaspoon ground cayenne pepper (optional)
- 1 can (28 ounces) whole plum tomatoes in juice
- 4 cups low-sodium chicken broth or stock
- 1 bay leaf ¼ cup tomato paste
- 2 tablespoons packed light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 can (15 ounces) black beans, rinsed and drained
- ¼ cup roughly chopped fresh cilantro leaves
Instructions
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Brush the cooking grates clean. Grill the chorizo over medium heat, with the lid closed, until cooked to well done (160°F), 6 to 8 minutes, turning occasionally. Remove from the grill and, when cool enough to handle, cut into bite-sized pieces. Set aside.
- Heat a wok or 12-inch cast-iron skillet over direct medium heat for 5 to 10 minutes. Add the oil and let it warm. Add the onion and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the garlic, jalapeños, poblano, and bell pepper. Cook until the chiles begin to soften, about 2 minutes, stirring occasionally. Add the zucchini, squash, cumin, coriander seed, chile powder, and cayenne pepper (if using). Cook for 1 minute, stirring to combine. Add the tomatoes, broth, bay leaf, tomato paste, brown sugar, salt, and pepper, crushing the tomatoes with a spoon. Cook over direct medium heat, with the lid closed, until the squash is tender but not mushy, about 20 minutes. Add the chorizo and black beans and continue to cook until heated through, about 5 minutes more. Remove from the grill, remove and discard the bay leaf, and stir in the cilantro. Serve warm.
