Grill-Roasted New Potatoes

Source: Weber Grills

Serves: 6 to 8 // Prep time: 10 minutes | Grilling time: 15 to 20 minutes

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced fresh rosemary leaves
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 pounds new potatoes, each 1½ to 2 inches in diameter, scrubbed and quartered

INSTRUCTIONS

Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a medium bowl combine the oil, rosemary, salt, and pepper. Add the potatoes and stir to coat them evenly. Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until tender and browned on all sides, 15 to 20 minutes, scooping and turning with a wide spatula every 5 minutes or so. Remove from the grill and transfer the potatoes to a serving bowl. Serve warm.

El Greco Pizza

Source: Big Green Egg

INGREDIENTS

• 1 tbsp (15 ml) olive oil
• 1 garlic clove, minced
• 2 cups (85 g) fresh spinach
• 1⁄4 cup (60 ml) marinara sauce
• 1⁄2 (55 g) mozzarella cheese, shredded
• 1⁄3 cup (50 g) feta cheese, crumbled
• 1⁄3 (65 g) Kalamata olives, pitted and halved
• 1 thin crust pizza dough round of your choice

INSTRUCTIONS

Set the EGG for indirect cooking (with the convEGGtor) at 550°F/288°C.
In a Stir-Fry & Paella Pan or sauté pan, heat the olive oil, minced garlic and fresh spinach. Toss the spinach around in the oil until it wilts enough to be managed with a spoon. Remove from the EGG and set aside.

Add a Pizza & Baking Stone and preheat approximately 20 minutes prior to baking.

On a Dough Rolling Mat, roll the dough to 1⁄4 inch (6 mm) thick; transfer it to a heavily floured Pizza Peel. Use a spoon to evenly spread the marinara sauce around the dough. Next, spread the cooked spinach over the sauce; sprinkle evenly with the shredded mozzarella and olives.

Move the dough to the Pizza & Baking Stone and bake for approximately 5 minutes. Remove the pizza from the EGG when the crust is crisp and evenly browned. Sprinkle immediately with crumbled feta cheese. Allow to cool for one minute before slicing to serve.

Lemon-Parsley Filet Mignon Steaks with Asparagus

Source: Weber Grills

INGREDIENTS

• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons finely chopped fresh Italian parsley leaves
• 2 teaspoons finely grated lemon zest
• 2 teaspoons fresh lemon juice
• 2 teaspoons minced garlic
• ¼ teaspoon ground cayenne pepper
• Kosher salt
• 4 filet mignon steaks, each 6 to 8 ounces and about 1 inch thick
• 1 pound asparagus
• Freshly ground black pepper

INSTRUCTIONS

Mix 2 tablespoons of the oil, the parsley, lemon zest, lemon juice, garlic, cayenne pepper, and ½ teaspoon salt to form a paste. Reserve 1 teaspoon of the paste for the asparagus and smear the rest on both sides of the steaks. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking on medium heat (350° to 450°F).

Remove and discard the tough bottom of each asparagus spear by grasping at each end and blending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.

Mix the remaining tablespoon of oil and the reserved 1 teaspoon paste, and then brush the mixture on the asparagus. Season the steaks and asparagus evenly with salt and black pepper.

Grill the steaks over direct medium heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. At the same time, grill the asparagus over direct medium heat until crisp-tender, 6 to 8 minutes, turning occasionally. Remove the steaks and asparagus from the grill and let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the asparagus.

Blue Cheese and Bacon Burgers with Red Onion

Source: Weber Grills

Serves: 4 // Prep time: 25 minutes | Grilling time: 8 to 10 minutes

INGREDIENTS

• 4 slices bacon
• 1½ pounds ground chuck (80% lean)
• 1 teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• 1 medium red onion, cut crosswise into 4 slices, each about ⅓-inch thick
• Extra-virgin olive oil
• 4 hamburger buns, split
• Dijon mustard
• 4 leaves Boston lettuce
• 4 tablespoons crumbled blue cheese, such as Gorgonzola

INSTRUCTIONS

1. In a large skillet over medium heat, cook the bacon until crisp, about 10 minutes, turning occasionally. Drain the bacon on a plate lined with a paper towel.
2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
3. In a large bowl mix the ground chuck, salt, pepper, and garlic powder, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
4. Brush the cooking grates clean. Brush the onion slices on both sides with oil, and then grill over direct medium-high heat, with the lid closed, until charred and caramelized on both sides, 6 to 8 minutes, turning once or twice. At the same time, grill the patties over direct medium-high heat until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat.
5. To assemble the burgers, spread the tops and bottoms of the rolls lightly with mustard and then top each with lettuce, cheese, a patty, a strip of bacon, and an onion slice. Serve warm.