Page 24 - 4-24-15 Friday's Edition

Recipes
Chillin’ & Grillin’
From Tonia Turner
Sweet Soy Bourbon Chicken
1 package McCormick® Grill Mates® Brown Sugar Bourbon Marinade
1/4 cup oil
1/4 cup orange juice
1/4 cup water
2 tablespoons soy sauce
2 tablespoons McCormick® Sesame Seed 2 pounds bone-in chicken thighs
DIRECTIONS: Mix Marinade Mix, oil, orange juice, water, soy sauce and sesame seed in bowl. Reserve 1⁄4 cup for brushing. Place chicken in resealable plastic bag. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Prepare grill for indirect medium-low heat (275-300°F). Turn off burner(s) on one side. Remove chicken from marinade and place on unlit side of grill. Discard any remaining marinade. Close grill. Grill 40-45 minutes or until internal temperature of thickest part of chicken is 165°F, turning occasionally. Move chicken to lit side of grill with skin side down. Brush with reserved marinade. Turn lit side of grill to high. Grill, uncovered, 3-5 minutes longer or until chicken is charred.
Southwestern Smoky Ranchero Burger With Grilled Avocado
1/4 cup mayoe
1 tablespoon lime juice
1 package McCormick® Grill
Mates® Smoky Ranchero Marinade , divided
Stuffed Avocado:
2 ripe avocados 1/4 cup crumbled
Cotija cheese
1/4 cup diced tomato
Burgers:
1 pound 80% lean ground
beef
4 Kaiser rolls
1 red onion, thinly sliced
DIRECTIONS: For the Lime Mayo: mix mayo, lime juice and 1 teaspoon of the Marinade Mix in bowl until well blended. Cover. Re- frigerate until ready. For the Stuffed Avocado: halve and seed av- ocados. Carefully remove peel, leaving each half intact. Lightly season with salt and pepper. Mix cheese and tomato. Set aside. For the Burgers: mix ground beef and remaining Marinade Mix until well blended. Shape into 4 patties. Grill over medium heat 4-6 minutes per side until burgers are cooked through (internal temp of 160°F).
Grill avocado halves, cut-sides down, 30 seconds. Turn over avoca-
dos. Place 2 tablespoons of cheese mixture into each avocado half. Drizzle with hot sauce, if desired. Grill 4-5 minutes. Toast rolls on the grill, open-side down, about 30 seconds. Serve burgers on rolls topped with stuffed avocados and onion slices. Press roll gently to smash the stuffed avocado. Serve with Lime Mayo.
Grilling season is officially here. From juicy, perfectly cooked chicken to boss burgers, these five simple ideas will help deliver epic grilled flavors all season long.
Grilling Chicken
Banish dry chicken from the grates - Use the reverse sear grilling method: start with low heat to evenly cook and create maximum juiciness, then turn up the flames for a quick, crispy char.
Burger Toppings
Go beyond basic burger toppings - Build a boss burger of epic proportions with unique toppers and condiments like tangy ranchero-infused mayo, mango slaw or grilled avocado.
Brunch To The Grill
Bring brunch to the grill - Give eggs in toast some smoky flavor by grilling on a cedar plank and sprinkling with Grill Mates Applewood Rub seasoning.
Salt And Pepper
Shake up classic salt and pepper - Create simple grilling
salts with citrus peel, smoked spices and even bacon to add big flavor and texture to your beverages and outdoor meals before or after grilling.
Veggies and Dip
Upgrade veggies and dip - Put a twist on the old standby starters of veggies and dip or cheese and crackers. Grill veg- etables and bread to create DIY shareable toasts with toppings like artichoke hearts and hummus or spicy broccoli rabe and fennel.
Cedar Plank Grilled Egg in Toast
2 cedar planks, about 12x6-inches each 4 slices bread, (3/4-inch thick slices)
7 eggs, divided
2 tablespoons milk
2 tablespoons plus 1/2 teaspoon McCormick® Grill Mates® Applewood Rub , divided
1/2 cup grated smoked Cheddar cheese
DIRECTIONS: Soak cedar planks in water for 4 hours. Drain and pat dry. Remove the centers of each slice of bread with a 3-inch round cookie cutter. Beat 3 of the eggs with milk and 2 tablespoons of the Ap- plewood Rub in medium bowl until well blended. Lightly oil 1 side of each of the planks. Place planks, oil side up, on preheated grill over medium heat. Dip bread in egg mixture. Place on planks. Break an egg into each of the holes. Sprinkle eggs with remaining 1/2 teaspoon Applewood Rub. Cover grill. Grill 10 minutes. Sprinkle eggs with cheese and additional Applewood Rub, if desired. Grill, covered, 10 minutes longer.
Bloody Mary
4 cups tomato juice 8 celery sticks, charred 8 ounces vodka * Grilling Salts (below) 1 teaspoon lemon juice
DIRECTIONS: Mix tomato juice, vodka and lemon juice in pitcher. Pour into ice-filled beverage glasses. Place about 2 table- spoons of the *Grilling Salt (your choice) on small plate. Wet outside rims of beverage glasses with water. Dip glasses into *Grilling Salt to coat. Serve each with a charred celery stick.
Applewood Bacon Grilling Salt & Mojito Lime Grilling Salt
Bonus: Sprinkle this blend of Grill Mates® Applewood Rub, bacon and sea salt on grilled pork, chicken, beef, seafood and potatoes to add smoky flavor with a hint of sweetness. Also use to rim cocktail glasses for Bloody Marys, mojitos, margaritas, daiquiris and more.
3 tablespoons McCormick® Grill Mates® Applewood Rub
2 tablespoons coarse sea salt
2 tablespoons chopped crisp cooked bacon
1 package McCormick® Grill Mates® Mojito Lime Marinade
2 teaspoons coarse sea salt 1 teaspoon grated lime peel
DIRECTIONS: Mix all ingredients in a bowl until well blended. Store in tightly covered jar in refrig- erator. If needed, break up any clumps before using.
PAGE 12-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, APRIL 24, 2015