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July 11, 2022As you gather with friends and family this weekend, there is nothing better than firing up the grill and cooking some delicious food to celebrate July 4th. Here are four mouth-watering recipes that will get everyone reaching for a second plate:
Grilled Pork Chops w/ Sautéed Vegetables
Ingredients:
2 pork chops
1 red onion
1 red bell pepper
1 shallot
olive oil
salt and pepper to taste
Directions:
- Preheat grill to medium-high heat with hood closed for 15 minutes
- Chop up the red onion, bell pepper, and shallot, then add to a pan with oil, salt and pepper.
- Sauté the vegetables for about 10 – 12 minutes until caramelized. Stir constantly to prevent anything from burning.
- As the vegetables are cooking, add salt and pepper to both sides of the pork chops.
- On medium heat, place the pork chops on the grill over the preheated trellis burner and cook for
about 4 – 5 minutes per side. - Once the pork chops are done, add to a plate and top with the caramelized vegetables.
Watch the full recipe here!
Street Dogs
Ingredients:
4 jumbo hot dogs
4 slices 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
Directions:
- 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 peppers, cook for about 10 minutes continuously stirring till 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, so 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.
Watch the full recipe video here!
Loaded Potato Skins
Ingredients:
4-5 russet potatoes
Bacon
½ cup of shredded cheddar cheese
Chopped green onions
8oz of sour cream
1 tablespoon butter
olive oil
salt
black pepper
Directions:
- Preheat Trellis Burner™ and griddle accessory on Low-Medium heat with hood closed for 15 minutes.
- Season the whole potatoes with olive oil and salt.
- Wrap potatoes in aluminum foil and place on the grill for about 1 hour while frequently turning
them over to evenly cook. - Place bacon on the preheated griddle. After the bacon is cooked to your liking, remove from the griddle and cut into small pieces.
- Remove potatoes from the grill after 1 hour.
- Unwrap potatoes from the aluminum foil, cut the cooked potatoes in half lengthwise, and scoop the insides out into a bowl. Set aside the potato skins for later.
- Add butter, cheddar cheese, bacon pieces, and a pinch of salt and black pepper into the bow of potatoes.
- Mix and mash everything together, then sprinkle in the green onions.
- Lay the potato skins onto a tray with hollow side up. Using a spoon, add the mixture back into the potato skins.
- Sprinkle more cheddar cheese on top of the potatoes.
- Turn on infrared rotisserie burner and place tray underneath, constantly rotating it until all of the cheese is melted
- Remove the tray from the grill, top the potatoes with sour cream and green onions, and enjoy.
You can find the full recipe here!
Carne Asada Nachos
Ingredients:
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
Directions:
- Preheat grill to medium-high heat for about 15 minutes.
- Once preheated, put the carne asada meat on and cook for about 2-3 minutes per side.
- Once the meat is cooked, 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. The order used in this recipe: 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, remove from grill and top with sour cream.
- Feel free to use or leave out any toppings you like. Pico de gallo, guacamole, refried beans etc., and enjoy.
Watch the full recipe video here!
Niloo Sarshar, Culinary Marketing Manager