BRUSCHETTA

INGREDIENTS

A quick and easy appetizer for the patio

  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp fresh oregano, chopped
  • 16 slices crusty bread
  • 1 tsp balsamic vinegar
  • 1/4 cup olive oil
  • 1-2 cloves garlic, minced
  • (depending on how garlicky you like it)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 cups tomatoes, seeded and chopped
  • 1/3 cup fresh basil, chopped

DIRECTIONS

  1. For the garlic bread, combine olive oil, garlic, salt, pepper, and oregano.
  2. Brush on both sides of the bread, and grill the bread about one minute per side on MEDIUM. Remove to a platter.
  3. Meanwhile, whisk together the vinegar, olive oil, garlic, salt, and pepper.
  4. Toss the tomatoes in this mixture, then spoon over the prepared bread, and sprinkle with chopped fresh basil.

 

JERK BEEF SATAY

INGREDIENTS

Serve as an appetizer or over rice for a main course.

  • 1 lb beef tenderloin cut in 1/4" slices
  • 2 green onions, sliced
  • 2 tbsp fresh thyme
  • 1 tsp ground allspice
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp ground cinnamon
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 jalapeño peppers, seeded and minced
  • 1/2 cup hoisin sauce
  • 1/4 cup vegetable oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar

DIRECTIONS

  1. Soak wooden skewers at least 1 hour before grilling satays.
  2. In a glass dish or heavy-duty re-sealable bag, combine all the ingredients for the marinade. Mix well.
  3. Thread the beef on the soaked skewers in a serpentine pattern.
  4. Set the skewers in the marinade and refrigerate 1-4 hours.
  5. Preheat the barbecue on HIGH and brush the cooking grids with vegetable oil.
  6. Reduce heat to MEDIUM and grill approximately 2 minutes per side for medium rare meat.

 

KOREAN CHICKEN WRAPS

INGREDIENTS

8 chicken breasts, skinless, boneless

KOREAN BARBECUE SAUCE

  • ½ cup hoisin sauce, bottled
  • ½ cup soy sauce, low-sodium
  • 2 tbsps honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, minced
  • 1 tbsp asian chili sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced

FILLING

  • 4 oz rice vermicelli
  • 2 heads green leaf lettuce, separated into leaves, substitute Boston lettuce
  • 1 cucumber, cut into 2 inch matchsticks
  • 2 cups bean sprouts
  • 3 green onions, chopped fresh cilantro, small bunch
  • 1 lime, cut into wedges

DIRECTIONS

  1. For the Korean Barbecue Sauce: Combine the hoisin sauce, soy sauce, honey, rice vinegar, ginger, asian chili sauce, sesame oil and garlic in a glass bowl. This can be made ahead, covered and refrigerated for 1 week.
  2. Prepare chicken by marinating with ½ of Korean Barbecue Sauce in a glass dish, covered, for 3 hours or overnight.
  3. Meanwhile, prepare rice vermicelli by cooking in a large pot of boiling water until tender, for approximately 1 minute. Drain and toss with a couple of teaspoons of Korean Barbecue Sauce.
  4. Preheat the barbecue on MEDIUM. Brush grids with vegetable oil. Place chicken breasts on the grill and cook for 12 minutes, turning once halfway through cooking. Transfer the chicken to a cutting board , let rest for 5 minutes, then slice into strips.
  5. To Assemble Wraps: Lay lettuce leaves on a flat surface and layer with chicken strips, rice vermicelli, bean sprouts, cucumber and green onion. Top with Korean Barbecue Sauce. Garnish with fresh cilantro leaves and lime wedges. Roll up, wrap in a square of wax paper and go!

 

©2014 Recipe by Broil King and Resident Chef BBQ Naz Cavallaro. Used with permission.

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