Grilled Smoked BLT
BeefSteak tomatoes, stems removed, Sliced
1/2 pound pork belly, sliced into 1/4-inch thick pieces 8 slices bread, Grilled
8 leaves green lettuce (iceberg, Romaine, green leaf)
1. Season tomatoes with 1/2 teaspoon of salt and toss in a strainer or colander set over a bowl. Let drain for at least 20 minutes. Discard liquid in the bowl.
2. Meanwhile, heat your Grill medium-high heat. Season pork belly with salt and pepper and cook, flipping often, until browned on both sides and cooked through, about 8 minutes. Remove and drain on paper towels.
3. Construct the sandwiches: Spread an even layer of mayonnaise on one side of each slice of bread and season with a pinch of salt and pepper. Divide the lettuce, pork belly slices, and cherry tomatoes evenly on 4 of the slices, and then top each with a slice of bread, mayonnaise-side down. Serve.
Grilled Shrimp with Grilled Bread
5 oz. (10 Tbs.) unsalted butter, at room temperature
12 cloves garlic
1 cup dry white wine
1-1/2 tsp. white-wine vinegar
2 Tbs. heavy cream Kosher
salt and freshly ground black pepper
Pinch of cayenne
1-1/2 tsp. finely chopped fresh delicate herbs, such as flat-leaf parsley, basil, chives, or summer savory
In a small nonreactive skillet, melt 1 Tbs. of the butter. Add the garlic cloves and cook over medium-low heat, tossing occasionally, until the garlic is golden and very tender, 25 to 35 minutes.
Remove the pan from the heat and let cool to room temperature. beat the remaining unsalted butter with the garlic mixture until nearly smooth; set aside.
In a nonreactive saucepan, bring the wine and vinegar to a rapid boil. Simmer to reduce the mixture by half and then whisk in the cream. Simmer to reduce this mixture to about 1/2 cup. Off the heat, whisk in the garlic butter, 1 Tbs. at a time, to produce a creamy emulsion. Season to taste with salt, pepper, and a judicious pinch of cayenne. Keep the sauce warm but avoid overheating, which will cause it to separate. Just before serving, stir in the chopped herbs.
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