Monday Morning Recap: Grilling Galore!

Both the Wisconsin and Arkansas test kitchens had interesting weekends. The Wisconsin test kitchen celebrated their daughter Sawyer's fifth birthday with a party of epic proportions. Over fifty people, hay rides, a bounce house and ten rotisserie chickens.

What can we say? Cool Dads (and Grandpas!) like to do it big!

Meanwhile, the Arkansas test kitchen had fun fighting the elements. Here's Doug's blog:

What happens when you go out and buy all the ingredients to make a fabulous grilled lunch, and then it rains when it's time to light the grill? It's time to take a step back and punt. That's what we had to do this weekend in the Arkansas Test Kitchen. But it all worked out for the best. Here are some fantastic and easy recipes that will wow everyone who tries them.

 

Chipotle Mayonnaise

 

1 cup Mayonnaise

1 to 2 canned Chipotle chilies in adobo sauce minced

1 tbs Adobo Sauce

 

1. In a small bowl combine mayonnaise, minced chipotle chilies, and the adobo sauce

 

Pepper Stuffed Beef Sirloin

 

3 lbs. of Petite Top Sirloin (cut in tenderloin style)

1 sweet onion

1 bell pepper

1 cup sliced mushrooms

Thinly sliced aged Provolone cheese

Extra virgin olive oil

Sea salt

Freshly ground black pepper

 

 

1. Cut Onion and Bell Pepper into strips (think onion ring size)

2. Brush onion and bell pepper with olive oil and sprinkle with sea salt and black pepper
3. Sauté the onion and bell pepper in a skillet with olive oil until translucent, approximately 5 to 6 minutes
4. Butterfly the petite top sirloin (Make a lengthwise cut in the meat not cutting all the way through and open like a book.)

5. Brush 1/2 of the meat with a little chipotle mayonnaise (reserve some for serving with the meat)

6. Place the sautéed onion, bell peppers, and mushrooms inside the meat and top with slices of Provolone cheese

7. Close the meat around the cheese and vegetables, and tie at 2-inch intervals with butcher’s string (cotton string that you can find in the hobby section of most stores)

8. Brush the sirloin with olive oil and sprinkle with sea salt and freshly ground black pepper
9. Place on a cookie sheet and place in the oven at 425 degrees
10. Cook for 30 - 40 minutes, turning halfway through (this will cook the meat to a well done preparation)
11. Use a meat thermometer to check for doneness
12. Remove from oven and let the meat rest for 10 minutes before cutting
13. Make sure to cut the butcher’s string before serving

 

Adapted from the Barbecue Bible

 

 

Asparagus Stuffed Beef Sirloin 

 

1 bundle of asparagus

3 lbs. of petite top sirloin (cut in tenderloin style)

Thinly sliced aged Provolone cheese

Extra virgin olive oil

Sea salt

Freshly ground black pepper

 

1. Remove the hard, wooden ends of the asparagus
2. Brush asparagus with olive oil and sprinkle with sea salt and freshly ground black pepper
3. Sauté asparagus until it turns a darker green and turns tender
4. Butterfly the petite top sirloin (Make a lengthwise cut in the meat not cutting all the way through and open like a book.)

5. Place Asparagus and Provolone Cheese inside the meat

6. Close the meat around the cheese and vegetables, and tie at 2-inch intervals with butcher’s string (cotton string that you can find in the hobby section of most stores)

7. Brush sirloin with olive oil and sprinkle with sea salt and freshly ground black pepper
8. Place on a cookie sheet and place in the oven at 425 degrees.
9. Cook for 30 - 40 minutes, turning halfway through (this will cook the meat to a well done preparation)
10. Use a meat thermometer to check for doneness
11. Remove from oven and let rest for 10 minutes before cutting.
12. Make sure to cut butcher’s string before serving

 

Adapted from the Barbecue Bible

  

Roasted Zucchini and Carrots

 

2 zucchini

3 large carrots

Extra virgin olive oil

Sea salt to taste

Freshly ground black pepper to taste

 

1. Cut vegetables into 3 inch slices (try to make sure that they are even in thickness)
2. Line baking sheet with aluminum foil
3. Place vegetables onto baking sheet in a single layer
4. Brush with olive oil and sprinkle with sea salt and freshly ground black pepper
5. Cook vegetables at 425 degrees
6. Cook for 20 minutes turning half way through

 

From the Voracious Vander website

 

 

 Needless to say, it was a busy weekend in both test kitchens, filled with lots of delicious food. What did you try in your kitchens this weekend?

Stay Cool,
The Cool Dads Crew