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Onion steaks

Fall off the Bone BBQ Ribs with Homemade BBQ Sauce

Grilled Peach Panzanella with Arugula, Ricotta Salata, Cherry Tomatoes, and a Serrano Lime Dressing

Apple and Peppercorn Coleslaw Salad with Lemon Caper Vinaigrette

Strawberry Bourbon Cobbler with Vanilla Mascarpone Biscuits

ONION STEAKS

2 tbsp ketchup

½ tbsp balsamic vinegar

1½ tbsp clear honey

1 tbsp Dijon mustard

1 tsp roughly chopped fresh rosemary leaves, plus sprigs to garnish

Oil, for brushing

4 onions

Start by soaking four wooden skewers in cold water for 30 minutes. While the skewers are soaking, prepare the glaze by mixing together the ketchup, balsamic vinegar, honey, and mustard in a bowl. Stir in the chopped rosemary and set the mixture aside. Next, peel the onions but keep them whole, then top and tail each onion and cut them into 1.5cm thick slices. Arrange three to four slices flat on a chopping board and carefully insert a skewer through the center of the slices, as you would for a lollipop or kebab. Repeat this process with the remaining skewers and onion slices.

Preheat your barbecue or griddle pan and brush the bars with oil. Coat the onion slices with a little of the glaze and place them on the grill. Cook the onions for 20-25 minutes until they are charred and tender, turning the skewers and brushing with more glaze regularly. Once cooked, garnish the onion steaks with fresh rosemary sprigs and drizzle over any remaining glaze to serve.

Grilled Peach Panzanella with Arugula, Ricotta Salata, Cherry Tomatoes, and Serrano Lime Dressing

For the Dressing:

  • 1/4 cup olive oil

  • 4 tablespoons lime juice (about 1 lime)

  • 1 serrano pepper, seeds and veins removed, sliced thin

  • 1 large shallot, sliced thin

  • Salt and pepper to taste

For the Salad:

  • 2 ripe peaches, halved and pitted

  • 4 cups sourdough bread, cut into 1-inch cubes

  • 2 cups arugula or butter lettuce

  • 1 cup cherry tomatoes, halved

  • 1/2 cup ricotta salata, crumbled or shaved

Start by preparing the serrano lime dressing. In a small bowl, whisk together the olive oil, lime juice, thinly sliced serrano pepper, and shallot. Season with salt and pepper to taste, then set the dressing aside to allow the flavors to meld.

Preheat your grill to medium-high heat. Lightly brush the peach halves and sourdough bread cubes with olive oil to prevent sticking. Place the peach halves on the grill, cut side down, and grill for 3-4 minutes until they are slightly charred and caramelized. Flip the peaches and grill for an additional 2-3 minutes on the other side. Remove the peaches from the grill and set them aside to cool slightly.

Next, add the sourdough bread cubes to the grill. Grill them for about 2-3 minutes, turning occasionally, until they are toasted and have nice grill marks. Remove the bread cubes from the grill and set them aside.

Once the peaches are cool enough to handle, slice them into wedges. In a large salad bowl, combine the arugula, cherry tomatoes, grilled sourdough bread cubes, and grilled peach slices. Drizzle the serrano lime dressing over the salad and toss gently to combine.

Top the salad with crumbled or shaved ricotta salata, adding a final touch of salt and pepper if needed. Serve the Grilled Peach Panzanella immediately, garnished with any remaining dressing on the side. 

Lauren's BBQ Sauce

1 tablespoon butter

1 sweet onion, minced

2 garlic cloves, minced

1 teaspoon freshly minced habanero

Salt, to taste

2 tablespoons tomato paste

1 28-ounce can chopped tomatoes

6 tablespoons brown sugar (adjust to taste)

1 tablespoon white wine vinegar

1 tablespoon apple cider vinegar

2-4 teaspoons horseradish

2 chipotle peppers in adobo sauce, minced

Tabasco sauce, to taste

Worcestershire sauce, to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon celery salt

1/3 cup ketchup (if needed)

In a large skillet over medium-high heat, add the butter and swirl to coat the pan. Add the minced onion and sauté until softened, 5 to 7 minutes.

Add the garlic and minced habanero and cook for 30 seconds, until fragrant. Season with salt as needed. Stir in the tomato paste to coat everything and cook for 1 minute. Mix in the chopped tomatoes, brown sugar, white wine vinegar, apple cider vinegar, horseradish, and minced chipotle peppers. Stir to combine.

Mix in the Tabasco sauce and Worcestershire sauce to taste. Add the black pepper and celery salt. Simmer over low heat, stirring often. As the sauce thickens, taste and adjust with more sugar, horseradish, or Tabasco depending on your tastes. Allow the sauce to cook down and thicken for about 20 to 30 minutes. Add the ketchup only if the sauce needs an extra bit of creaminess. Once cooked, remove from heat to cool. Puree if desired. Store in airtight containers in the fridge for up to 2 weeks.

BBQ Ribs

2 racks of baby back ribs (about 4-5 pounds)

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper

1 teaspoon mustard powder

1/4 cup brown sugar

Start by preheating your oven to 275°F (135°C). Remove the membrane from the ribs and generously rub a mixture of kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, mustard powder, and brown sugar over both sides. Wrap the ribs in aluminum foil, place on a baking sheet, and bake for 2.5 to 3 hours until tender. Preheat your grill to medium-high (300°F or 150°C) for indirect grilling. Place soaked hickory or applewood chips in a smoker box or foil pouch with holes over the heat source until smoking, then reduce the heat to medium. Unwrap the ribs, discard juices, and place them bone-side down on the cooler side of the grill. Smoke for 1-2 hours, basting every 30 minutes with a mixture of 1/2 cup apple juice and 1/2 cup apple cider vinegar. During the last 30 minutes, baste with Lauren's BBQ sauce until caramelized. Rest the ribs for 10 minutes before slicing and serving hot with extra sauce. For added flavor, marinate the ribs overnight with the dry rub before baking and monitor grill temperature for even cooking.

Strawberry Bourbon Cobbler with Vanilla Mascarpone Biscuits

For the Cobbler Filling:

6 cups fresh strawberries, hulled and halved

1/2 cup granulated sugar

1/4 cup light brown sugar

3 tablespoons cornstarch

1/4 cup bourbon

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Zest of 1 lemon

For the Vanilla Mascarpone Biscuits:

1/2 cup butter (1 stick), frozen, grated

3 cups self-rising flour

1 cup chilled buttermilk

1/2 teaspoon kosher salt

1/2 cup mascarpone cheese

1 teaspoon vanilla extract

Parchment paper

2 tablespoons butter, melted

Preheat your oven to 375°F. In a large bowl, combine strawberries, granulated sugar, light brown sugar, cornstarch, bourbon, vanilla extract, ground cinnamon, ground nutmeg, and lemon zest. Toss to coat evenly and transfer to a greased 9x13-inch baking dish. Preheat the oven to 450°F. For the biscuits, combine grated frozen butter and self-rising flour, then chill for 10 minutes. Add chilled buttermilk, kosher salt, mascarpone cheese, and vanilla extract to the flour mixture and stir until just combined. Roll out the dough, fold several times, and cut into squares. Bake the biscuits for 15 minutes, then brush with melted butter. Arrange the baked biscuits on the strawberry mixture and bake at 375°F for 25-30 minutes until the filling is bubbly and the biscuits are golden brown.