GRILLED FEAST

Few things pair better with a summer day than grilling. So why not treat yourself (and 3 friends) to a grilled feast next sunny Saturday!

Method

Serves: 4

Grilled Pineapple Shrimp Salad Method:

  1. Defrost the shrimp and devein or shell them if necessary. If using easy-peel shrimp, leave the shells on for grilling. 

  2. Cut the pineapple into 1-inch slices. Coat the slices on each side with oil. 

  3. Cut the poblano peppers into 1-inch pieces. 

  4. Grill the pineapple slices, poblano pepper, and shrimp until charred and cooked through. 

  5. Allow the grilled ingredients to cool completely.

  6. If necessary, remove the shells from the grilled shrimp. Cut the shrimp into bite-size pieces. 

  7. In a bowl, combine the shrimp, pineapple, peppers, and the remaining ingredients. Fold to combine the salad.

  8. Transfer the salad to a serving dish and reserve in the refrigerator until ready to use.

Elote Potato Salad Method:

  1. Fill a medium pot with cold water, 1 tablespoon of salt, and vinegar. Add the potatoes and begin heating the pot. Once the water has come to a boil, allow the potatoes to cook for an additional 10-15 minutes. Drain the potatoes and allow them to cool completely.  

  2. Grilled the ears of corn on a medium-high flame until evenly charred. Transfer the corn to a sheet tray to cool completely. Once cooled, cut the charred kernels off the cob. 

  3. In a large bowl, combine the sour cream, mayonnaise, lime juice, ancho chili powder, garlic powder, lime zest, salt, pepper, and cilantro. Fold with a plastic spatula until well combined. 

  4. Add the reserved cooled potatoes, grilled corn, red onion, and cotija cheese. Once again, fold to combine. 

  5. Transfer to a serving dish and reserve until ready to use.

  6. Garnish with more cilantro and cotija cheese.

Pimento Cheese Filling Method:

  1. Combine the cheddar cheese, American cheese, cream cheese, and peppers in the bowl of a food processor.

  2. Process the mixture until well combined.

  3. Reserve at room temperature until ready to use.

Grilled Pimento Burgers

  1. Divide the hamburger into four 5.3 oz (⅓ lb) potions. 

  2. On a sheet tray lined with parchment paper, pat each burger into a disk about ¾ inch thick. Pinch the side to create a shallow bowl shape.

  3. Fill each burger with a dollop with pimento cheese. 

  4. Enclose the cheese with the burger meat. Poke a hole at the top of each burger to allow any steam from the cheese to release safely.

  5. Season the burgers generously with salt and pepper just before cooking. 

  6. Start by adding the burgers to the hottest side of the grill first. Sear the burgers on each side for 2-3 minutes. Then, transfer them to the cooler side of the grill to finish cooking to your desired doneness. Optionally, top each burger with more pimento cheese. 

  7. Add the burgers to the hamburger buns and top with lettuce, tomato, ketchup, and/or other toppings of choice. 

  8. Serve immediately.

Reuben Hot Dogs Method:

  1. Add the hot dogs to a preheated grill. Cook until heated through, about 4-6 minutes. 

  2. Add the hot dogs to the buns and top with sauerkraut, pastrami, and a drizzle of yellow mustard. 

  3. Serve immediately.

Ingredients

Grilled Pineapple Shrimp Salad Ingredients:

  • 1 lb frozen shrimp 

  • 1 ripe pineapple 

  • As needed neutral oil

  • 3 poblano peppers

  • 1 jalapeno pepper, finely chopped

  • 1 mango, chopped

  • 1 scallion, finely chopped (greens only)

  • 2 Tbsp lime juice 

  • 1 Tbsp olive oil

  • ¼ tsp cumin 

  • To taste kosher

  • To taste freshly ground black pepper

Elote Potato Salad Ingredients: 

  • 1 Tbsp kosher salt + more to taste

  • 1 lb 8 oz baby potatoes, halved

  • 2 Tbsp white wine vinegar, divided  

  • 3 ears of corn, shucked 

  • ¼ Cup sour cream 

  • ⅓ Cup mayonnaise 

  • 1 Tbsp lime juice

  • Zest of 1 lime 

  • ½ tsp garlic powder

  • ¼ tsp ancho chili powder

  • 1 tsp kosher salt 

  • ½ tsp freshly ground black pepper

  • ¼ Cup cilantro (or parsley), chopped + more to garnish

  • ¼ red onion, finely chopped

  • ½ Cup cotija cheese + more to garnish

  • To taste freshly ground black pepper

Pimento Cheese Filling Ingredients:

  • 8 oz sharp cheddar cheese, cubed

  • 4 oz american cheese, cubed

  • 2 oz cream cheese, room temperature + cubed

  • 2 oz jarred pimento peppers or cherry peppers, seeds removed + sliced

Grilled Pimento Burgers Ingredients:

  • 1 lb 3 oz ground beef (85%)

  • Reserved pimento cheese filling

  • As needed kosher salt

  • As needed freshly ground black pepper

  • 4 hamburger buns, toasted or grilled

  • Tomato, sliced

  • Lettuce 

  • Ketchup

Reuben Hot Dogs Ingredients:

  • 4 Hotdogs of choice

  • 4 hot dog buns, toasted or grilled

  • Sauerkraut 

  • Pastrami, deli-sliced 

  • Yellow mustard

Emilija Saxebasics with babish, babish, grilling, grilled feast