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
- Preheat: Prepare the grill for direct cooking over medium heat (350° to 450°F) and brush the cooking grates clean.
- Grill Apples: Place the apple halves, cut side down, over direct medium heat. Close the lid and grill for 10–15 minutes, turning once, until nicely browned and the skins start to pop off. Remove from the grill, let cool, peel off the skins, and dice the flesh. Set aside about one-third of the apples for garnishing the soup.
- Sauté: In a large saucepan over medium heat, melt the butter. Add the celery, onion, and carrot and cook, stirring occasionally, until the onion is translucent, about 10 minutes.
- Simmer: Add the remaining diced apples and the apple cider. Bring to a boil, then reduce the heat to medium-low and simmer for 5–10 minutes, until the vegetables are soft. Stir in the pumpkin and cream, return to a gentle simmer, and add the allspice and nutmeg.
- Purée: Using a hand blender, purée the soup until smooth (or strain out the solids, purée them in a blender with the lid slightly ajar, then whisk back into the liquid). Heat through without boiling.
- Serve: Season to taste with salt and pepper. Ladle into bowls and top with the reserved grilled apples.
- Serve and Enjoy!
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
- Mix: In a large bowl, gently combine the meatloaf ingredients with your hands until just mixed.
- Shape: Divide the mixture in half and form into 2 loaves, each about 4 inches wide and 6–7 inches long. Place the loaves on a sheet pan. Prepare the grill for indirect cooking over medium-low heat.
- Sauce: In a small bowl, mix the sauce ingredients. Set aside half of the sauce to serve with the meatloaf. Top each loaf with about 3 tablespoons of the remaining sauce, coating thoroughly.
- Grill: Brush the cooking grates clean. Using a metal spatula, gently lift each loaf from the sheet pan and place it directly on the cooking grate. Grill the meatloaves over indirect medium-low heat, with the lid closed, for 50–60 minutes, or until a thermometer inserted horizontally through the top of each loaf reads 155°F.
- Rest & Serve: Remove the loaves from the grill and let them rest for 10–15 minutes. They will continue to cook off the heat, reaching the recommended 160°F for ground beef and pork. Slice into ½-inch slices and serve with the reserved sauce.
- Meatloaf Sandwiches: Cut leftover meatloaf into ½-inch slices and slather both sides with some of the reserved sauce. Grill over direct low heat (250°–350°F), with the lid closed as much as possible, for 4–6 minutes, turning once. Serve on sourdough bread—also great topped with melted provolone cheese.
- Serve and Enjoy!
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
- Mix Rub: In a small bowl, combine the rub ingredients. Lightly coat the chicken thighs on both sides with oil, then season evenly with the rub.
- Preheat: Prepare the grill for direct cooking over medium-high heat (400°–500°F).
- Grill Chicken: Brush the cooking grates clean. Grill the chicken over direct medium-high heat, with the lid closed, for about 4 minutes, turning once, until browned but not fully cooked. Remove from the grill and let rest until cool enough to handle.
- Grill Veggies: Grill the corn and chile peppers over direct medium-high heat, with the lid closed, for 10–15 minutes, turning several times, until the corn is browned in spots and tender and the peppers are blackened on all sides. At the same time, grill the tomatoes over direct medium-high heat for 5–8 minutes, turning once or twice, until lightly marked and tender. Remove all the vegetables from the grill and let cool until easy to handle.
- Chop: Cut the chicken into ½-inch pieces. Cut 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, then finely chop. Remove and discard any loose skin from the tomatoes and cut into ¼-inch dice.
- Simmer: 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 for about 15 minutes, until the flavors come together.
- Serve: Place a small handful of tortilla chips in each soup bowl and ladle the hot soup on top. Serve with the remaining cilantro, lime wedges, and sour cream.
- Enjoy!
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
- Serve and Enjoy!
- Preheat: Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Grill: Brush the cooking grates clean. Grill the chorizo over medium heat, with the lid closed, for 6–8 minutes, turning occasionally, until cooked to well done (160°F). Remove from the grill and, when cool enough to handle, cut into bite-sized pieces. Set aside.
- Preheat Pan: Place a wok or 12-inch cast-iron skillet over direct medium heat on the grill and let it heat for 5–10 minutes.
- Sauté Aromatics: Add the oil to the hot pan and let it warm. Add the onion and cook, stirring occasionally, for about 2 minutes, until it begins to soften. Add the garlic, jalapeños, poblano, and bell pepper. Cook for about 2 more minutes, stirring occasionally, until the chiles begin to soften.
- Add Squash & Spices: Add the zucchini, squash, cumin, coriander seed, chili powder, and cayenne (if using). Cook for 1 minute, stirring to combine.
- Simmer: 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, for about 20 minutes, until the squash is tender but not mushy.
- Finish: Add the chorizo and black beans and cook for about 5 minutes more, until heated through. Remove from the grill, discard the bay leaf, and stir in the cilantro.
