Creative Cooks

Grilled Corn Ribs with Honey Butter
Total Time: 25 mins Servings: 4

Ingredients

4 ears fresh yellow corn, husked
6 tablespoons extra-virgin olive oil, plus more for grill
1 teaspoon black pepper
1 teaspoon light brown sugar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 1/4 teaspoons kosher salt, divided
3 tablespoons unsalted butter, melted
2 tablespoons honey
Thinly sliced scallions, for garnish

Directions

Preheat grill to high (450°F to 500°F). Cut 1/2 inch off ends of each corn cob; discard trimmed ends. Cut each cob in half crosswise. Working with 1 cob piece at a time, stand cob upright, and carefully cut in half lengthwise. Place cob halves, cut sides down, on cutting board; cut in half lengthwise again to create “ribs.” Repeat with remaining cob pieces. Place corn ribs in an even layer on a large rimmed baking sheet; set aside.

Whisk together oil, black pepper, brown sugar, smoked paprika, garlic powder, cayenne pepper, and 2 teaspoons salt in a small bowl; brush evenly over corn ribs.

Place corn ribs on oiled grates; grill, covered, turning often, until corn is charred and tender, 4 to 8 minutes. Arrange corn ribs on a serving platter.

Whisk together melted butter, honey, and remaining 1/4 teaspoon salt in a small bowl. Drizzle butter mixture over corn ribs; garnish with scallions. Serve hot.

Huli Huli Chicken on the Grill
Total: 2 hr 25 min Prep: 30 min Inactive: 1 hr 10 min Cook: 45 min Yield: 4 servings

Ingredients

Huli Huli Chicken Brine:
1/2 cup kosher salt
1/2 cup sugar
3 bay leaves
3 cloves garlic, peeled and smashed
3 cups ice
One 5- to 7-pound whole chicken

Huli Huli Sauce:
1 cup pineapple juice
1/2 cup ketchup
1/2 cup soy sauce
2 tablespoons sherry vinegar
1/2 cup light brown sugar
2 teaspoons ground ginger

Dry Rub:
2 tablespoons garlic powder
2 tablespoons kosher salt
1 tablespoon plus 1 teaspoon paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 teaspoon ground cumin
Freshly cracked black pepper
1 lemon, juiced

( Read more... )

BBQ PORK CHOPS WITH NECTARINE SLAW

1 pound deli coleslaw
1 large nectarine, sliced
4 rib or loin pork chops
1/4 tsp each salt and pepper
1/2 cup + 2 tbs barbecue sauce
15.5 oz can Great Northern beans, drained
2 tbs water

Toss coleslaw with nectarine slices, cover and refrigerate.

Heat outdoor grill or grill pan. Season pork with salt and pepper, grill pork turning once 10 min. Or until done. Brush chops with 2 tbs barbecue sauce, let pork rest 5 min.

Warm beans, remaining barbecue sauce and water in saucepan on stovetop. Serve chops with beans and slaw.

SIRLOIN WITH HERB BUTTER AND CHARRED PEPPERS
Serves 6; preparation time 10 minutes (plus chilling time); total time: 45 minutes

2 1/4 pounds sirloin, at least 1 1/2 inches thick, cut into 6 portions, or 1 bone-in, double-cut rib eye steak (about 2 1/2 inches thick, about 2 1/2 pounds), trimmed of excess fat
1 0.5-ounce package dried porcini mushrooms
2 cloves garlic, peeled, minced
1 tablespoon balsamic vinegar
1 tablespoon packed light or dark brown sugar
2 tablespoons Worcestershire sauce, divided
2 tablespoons minced fresh rosemary, divided
1/4 teaspoon red pepper flakes
3 teaspoons kosher salt, divided
4 tablespoons unsalted butter, softened
2 green onions, minced
2 tablespoons minced fresh parsley
2 tablespoons olive oil
8 ounces assorted red, yellow and orange baby bell peppers
Juice of 1 lemon

Set the sirloin pieces on a plate.

(If using a bone-in rib eye, place the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.)

Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, red pepper flakes and 2 teaspoons salt. Cut several slits all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.

Meanwhile, combine the butter, green onions, parsley, remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.

Preheat a grill to medium-high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 to 120 degrees, about 10-15 minutes depending on the thickness. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees, about 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.

Grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with peppers.

Nutrition: 469 calories (61 percent from fat), 31 grams fat (13 grams sat. fat), 10 grams carbohydrates, 36 grams protein, 1,324 mg sodium, 90 mg cholesterol, 2 grams fiber.