Recipe Wednesday: Grilling

Shannon Smith cooked up some great meals with the chef of the Winston-Salem Dash, just in time for Memorial Day. 

The recipes are pasted below, but for more information on the Winston-Salem Dash, check out this site: http://www.milb.com/index.jsp?sid=t580

Lamb Lollipops

• Grilled rack of lamb (small racks) w/mint sauce
• 1 jar mint jelly
• 1 cup white wine
• Simmer wine and mint jelly
• Grill lamb at 130 degrees
• Let lamb rest 10 minutes
• Slice between the bones, dip in mint sauce, serve

Roasted Corn & Red Bell Pepper Salad

• 6 ears of corn grilled – the cut off the cob
• 2 red bell pepper blackened on the grill
  • Put in a plastic bag after grilling for 15 minutes
  • Then peel under cold water, rinse out seeds, then dice
  • ¼ minced green onions
  • ½ cup sugar
  • ½ cup vinegar
  • Salt and pepper to taste

Baby Back Ribs

• Roast ribs in oven for 1 hour 20 minutes at 350 degrees
• When cooled, baste in bbq sauce
• Put on grill turning and basting about an hour
• Cook until fall off the bone tender

Bacon Stuffed Pimento Cheese Burger (Carolina Style)

• Dice bacon, 6 strips, with knife (not food processor)
• 2 lbs of Ground Chuck
• Salt & papper
• Mix ground beef and bacon and form into 6 oz burger patties
• Grill 7 minutes on each side
• Add pimento cheese while still on grill
• Put mustard, onions, chili and slaw on the bottom of the bun
• Add burger with cheese and serve

Grilled Fruit Kabobs

• Pineapple, strawberries, cantaloupe, honey dew

Grilled Pineapple Sundae

• Atop vanilla ice cream with brown sugar cinnamon