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As the weather slowly grows warmer and the days get longer, we inch ever closer to the most exciting time of the year: grilling season. For those of you who can’t wait to gather the family and friends around the grill for a sunny day of piping-hot snacks and crisp, cool drinks, we have you covered. Here’s 4 recipes to tide you over until grilling season, courtesy of Hestan’s own Niloo Sarshar:
Carne Asada Nachos
- ½ pound carne asada or flap meat, marinated
- 1 bag tortilla chips, thick cut
- 1 avocado, diced
- ½ cup pickled jalapenos
- 1 tomato diced
- ¼ cup sour cream
- ½ pound shredded cheddar and jack cheese (Mexican blend will work as well)
- 1 can black beans, drained and rinsed
- 1 fresh jalapeno, sliced
- 1 bunch cilantro, chopped
- Preheat the grill to medium high heat for about 15 min. Once the grill is preheated, put the carne asada meat on and cook for about 2-3 minutes on each side.
- Once the meat is cooked through, take it off the grill and let it rest.
- Dice the meat into bite-sized pieces.
- Using a cookie sheet or any heat proof dish, begin layering nacho ingredients.
- This is the order I like to follow: chips, cheese, steak, beans, tomato, jalapeno (pickled and fresh), and cilantro. You can do a double layer or single layer of nachos.
- Turn on the infrared rotisserie burner and place the tray of nachos underneath, continue to rotate it until all of the cheese is melted.
- Once the cheese is melted, top with sour cream.
- Feel free to use or leave out any toppings you like. Pico de gallo, guacamole, refried beans etc. Top with whatever you like and enjoy!
Cheddar Jalapeno Cornbread
- 1 ½ cups all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup milk
- 2 large eggs, lightly beaten
- 1 stick unsalted butter, melted, plus extra to grease the pan
- 1 cup aged extra-sharp Cheddar, grated
- 2 scallions, white and green parts, plus extra for garnish
- 3 tablespoons seeded and minced fresh jalapeno peppers (2 to 3 peppers)
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved.
- Mix in the grated Cheddar, as well as the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the grill to medium heat. Grease an 8-inch cast iron skillet with butter.
- Pour the batter into the prepared pan, smooth the top.
- Cook with hood closed for 20 minutes or until fully cooked and a toothpick inserted comes out clean. Allow to cool and enjoy!
Chile Con Carne
- 1 pound ground beef
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- Kosher salt
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 1 12-ounce bottle dark beer
- 1 28-ounce can diced tomatoes
- 1 1/2 cups beef broth, plus more if needed
- 2 sweet potatoes, diced in large chunks
- Suggested toppings: sliced jalapenos, shredded cheddar cheese, sour cream, chopped cilantro
- Cook the bacon in a Dutch oven over medium heat until crisp. Remove to a paper towel-lined plate and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium-high, add the beef and cook, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
- Heat 1 tablespoon of the reserved bacon drippings in the Dutch oven over medium-high heat. Add the onion and bell pepper and cook for 5 minutes. Add the garlic, chili powder, cumin, paprika, oregano and tomato paste and cook for 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes. Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer. Cook, stirring occasionally, until the chili thickens slightly, about 90 minutes.
- Season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with crumbled bacon, cheese, scallions and/or sour cream and chunky avocado salsa.
- Preheat the grill to medium heat and place a Dutch oven or oven safe pot over the burner.
- Add in about 3 tablespoons of neutral oil and add in the onions. Let the onions cook for 4-5 minutes or until they are soft.
- Add in the bell peppers, 2 to 3 big pinches of salt, and all spices.
- Cook everything down for about 5 minutes then add in ground beef.
- Cook vegetables, spices and beef for 10-12 minutes until the ground beef is cooked through and fat is rendered. Add in tomato paste and beer.
- Cook the beer down for 2-3 minutes. Add in the beef broth and canned diced tomatoes.
- Add in the sweet potatoes and allow chili to come to a simmer.
- Put the lid on and allow to cook, stirring occasionally till the chili has slightly thickened, about 30-40 minutes.
- Add some beef broth if chili is too thick.
- Ladle into bowls and serve with desired toppings.
LA Street Dogs
- 4 jumbo hot dogs
- 4 slices of applewood smoked bacon
- 4 hot dog buns
- 1 yellow onion, sliced thin
- 1 red bell pepper, sliced thin
- 1 orange bell pepper, sliced thin
- 2 jalapenos, seeds removed and sliced thin
- ¼ cup avocado or any neutral oil
- Salt and pepper to taste
- Preheat the griddle over medium-high heat for 15-20 minutes.
- Wrap the hot dogs with one slice of bacon and set aside.
- Once the griddle is preheated, pour about 2-3 tablespoons of oil and add the sliced onions and pepper. Cook for about 10 minutes, continuously stirring until the vegetables are soft and caramelized.
- Once the vegetables are cooked, move them to the front of the griddle and add the bacon-wrapped hot dogs. These will take about 10 minutes; make sure to rotate them until bacon is fully cooked.
- Heat up the hot dog buns on the griddle.
- Fill each hot dog bun with one hot dog and top with the cooked peppers and onions. Enjoy!