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Recap for Gygi’s Grilling Gala 2012

For those of you who missed out on the fun… here’s a recap of Gygi’s 2012 Grilling Gala (along with tips from the hand-outs and recipes too!)

 

Chef Todd shared a lot of fun grilling techniques with everyone. (Have you tried his seasoning? It’s delicious!)

Not all of the fun was outside! After every grilling class, we had fun giveaways!

*A note from the chef: When making pulled pork, always use the Boston Butt part of the meat. Doing it with pork loin is misusing the meats purpose.

We hope to see those of you who couldn’t make it this year next June!

And now onto the recipes! Here’s a list of the recipes featured at the Grilling Gala 2012:

Chef Todd’s BBQ Chicken:

Copyright: Chef Todd’s LLC
Servings: 8 // Preparation Time: 4 hours

Ingredients:
8 Breasts of chicken, skin on, boneless
2 tablespoons Chef Todd’s Pit Seasoning
¼ cup Lime Juice
2 tablespoons Garlic, minced
¼ cup Olive oil
1 ½ cups BBQ Sauce, Todd’s Chipotle Pineapple BBQ Sauce is suggested

Instructions:
NOTE: Chicken should be brought to an internal temperature of 165 degrees.
1. Place the chicken breasts in a zip lock bag and coat with the pit seasoning and garlic. Rub into chicken while in the bag and allow to rest for 20 minutes.
2. Add lime juice and allow to marinade for 1 hour.
3. Add the olive oil to coat, squish bag together to blend with the chicken.
4. Add the BBQ sauce and allow to marinate for 2-3 hours.
5. On a preheated oiled grill, turn heat to medium and place chicken breasts skin side down on the grill, if using boneless breasts place the side you pant to present down first.
6. Cook for about 5-7 minutes and turn.
7. Mop the top of the turned chicken with the remaining marinade from the bag two or three times.
8. Allow the chicken to cook and the marinade to cook and stick to the top fo the chicken.
9. Rest the chicken for 1-2 minutes and serve.

Yield: 8 Pieces
Serving Ideas: Serve with salad or any great side dish!

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Cilantro and Chili Vinaigrette:

Copyright: Chef Todd’s LLC
Servings: 16 // Preparation Time: 10 minutes

Ingredients:
South Western Salad:
1 tablespoon cilantro leaves, whole, chopped fine
1 each red jalapeno, seeded and minced (brunoise)
1 each lime, juice of
½ tablespoon Dijon mustard
1 tablespoon rice wine vinegar
¾ cup blended oil
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper to taste

Instructions:
1. In a mixing bowl add all the ingredients except the oil and whisk well.
2. Add the oil slowly to form an emulsion.
3. Taste and season as needed

Yield: 1 cup
Serving Ideas: Use as a marinade for meats and vegetables for Grilling as well as a dressing.

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Beef Tenderloin Stuffed with Wild Mushrooms:

Copyright: Chef Todd’s LLC
Servings: 6

Ingredients:
6- – 6 oz. center cut beef tenderloin mignon steaks
1 ½ cups Chef Todd’s Wild Mushroom Ragout
1 tablespoon Chef Todd’s Pit Seasoning

Instructions:
1. In a hot skillet, sear the steaks on both while sprinkling the pit seasoning while turning.
2. Pull from pan and allow to cool slowly.
3. With a small paring knife or boning knife, make a small incision in the bottom side to pocket.
4. Stuff the mushroom ragout inside the fillet.
5. Make in oven with seam side down on the pan about 10 minutes at 375 degrees or until desired doneness.
6. Serve as placed on pan with incision side down on the plate. Top with demi glaze.

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Mushroom Ragout:

Copyright: Chef Todd’s LLC
Servings: 30
Accompaniment to any main plate meat, or to show utilization of total product of main protein, you may wish to add any meat to this recipe. I would still leave the bacon in it, but try adding wild game, lamb, pork, poultry or beef.
You may wish to add a white bean or bean of choice.

If you desire a different profile of flavor use white wine instead of port and fish or chicken stock instead of veal.

Ingredients:
1 ½ pounds bacon (or use desired meat for chosen profile) Lamb leg is awesome! Small diced
1 large yellow onion, small diced
1 medium shallot, minced
2 pounds mushrooms, washed quartered
6 cloves garlic, minced
1 cup fresh herbs, Equal parts thyme, basil and parsley
1 ½ cups ruby port or deglaze
½ gallon veal stock, good stuff
2 tablespoons tomato paste
1 tablespoon pit seasoning
salt and pepper to taste

Instructions:
1. Saute on high heat the desired meat or multiple meats from chosen profile.
2. After meat is browned add the onions, shallots and garlic and brown.
3. Add the mushrooms and herbs and sweat together for several minutes.
4. Deglaze with the port and reduce by half.
5. Add the stock and tomato paste and simmer for 2 hours.
6. Ragout should reduce down to a thick consistency.
7. Taste and season as needed

Yield: 5 lbs.

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Roast Pork Loin Southwest Style:

Copyright: National Pork Producer’s Council
Servings: 16 // Preparation Time: 15 minutes // Cook Time: 1 hour 30 minutes

Ingredients:
4 pounds boneless pork loin roast, trimmed
1 tablespoon olive oil
2 cups tomatoes ( about 2 medium), chopped and seeded
1 medium onion, shopped
½ cup shopped fresh cilantro
1 tomatillo (about 1/3 cup), peeled, chopped (optional)
4 cloves garlic, minced
1 jalapeno pepper, chopped, seeded (optional)
1 4-oz. can chopped green chilies, drained
½ teaspoon dried oregano leaves
½ teaspoon ground cumin
½ teaspoon ground red pepper
½ teaspoon ground coriander

Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add tomatoes, onion, cilantro, tomatillo, garlic, jalapeno pepper and chilies; cook about 2 minutes or until onion is tender, stirring frequently.
3. Add oregano, cumin, red pepper and coriander; mix well.
4. Refrigerate mixture until thoroughly chilled.
5. Heat oven to 325 degrees F.
6. Spray shallow baking pan with nonstick cooking spray.
7. Using sharp knife, cut 8-10 slits about 1 inch long and 1 inch deep in top and sides of pork roast.
8. Press heaping teaspoonful of cold vegetable mixture into each slit; spread remaining mixture over top and sides of roast. Place in prepared pan.
9. Roast for about 1 ½ hours, or until meat thermometer registers 155 degrees F.
10. Let stand 10 minutes before slicing.

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Balsamic Herb and Olive Oil Roasted or Grilled Half Chicken:

Copyright: Chef Todd’s LLC
Servings: 6 // Preparation Time: 4 hours
Grilled or Roasted birds

Ingredients:
1 ½ cups balsamic vinegar
1 cup extra virgin olive oil
¼ cup parsley, chopped
¼ cup basil, chopped
2 tablespoons rosemary, chopped
2 tablespoons Chef Todd’s Pit Seasoning
6 halves whole chicken, Drum, Thigh and breast all connected rib bones removed

Instructions:
1. In a large bowl, mix ingredients together and let chicken marinate for several hours.
2. Place chicken in a sheet pan and bake at 375 degrees F. or place on BBQ at low temperature.
3. Baste the chicken with left over marinade for the first 15 minutes.
Total cooking time should be around 30-40 minutes.

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Roasted Sweet Corn Salsa:

Copyright: Chef Todd’s LLC
Servings: 21 // Preparation Time: 45 minutes
Salsa goes great with any savor dish

Ingredients:
4 ears white sweet corn on the cob, roasted and cut from the cob
3 each roma tomato, seeded and diced
1 each red bell peppers, small diced
1 each green bell peppers, small diced
1-1/2 each jalapenos, seeded and minced (for extra heat leave a few seeds in it)
1 each bunches cilantro, cleaned and chopped
½ each red onion, small diced
½ tablespoon garlic, minced
½ tablespoon red wine vinegar
8 fluid ounces tomato juice
2 each limes, juice of
1 tablespoon Cholula hot sauce
½ tablespoon kosher salt, to taste
¼ tablespoon ground black pepper, to taste

Instructions:
1. Prepare all ingredients and mix together in a bowl.
2. Taste and adjust seasoning as needed.
3. Store in covered container.
Keeps up to 5 days.
Yield: 2 pounds

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Caesar Salad:

Copyright: The American Culinary Federation // Culinary Fundamentals
Servings: 5
This salad is commonly prepared table side. It is important to clean and sanitize wooden bowls carefully after each use. The more traditional raw or coddled egg is replaced with pasteurized eggs to help ensure the safety of the guest.
Also try this salad grilled, cut the romaine heart into wedges and lightly season with salt, pepper, lemon juice and olive oil, place wedge on hot grill for 102 minutes to char and flavor the lettuce. This is a quick flavor method, if you leave the lettuce on too long it will wilt or even burn.

Ingredients:
7/8 pound Romaine lettuce
Dressing:
1 teaspoon Garlic paste
2-1/2 each Anchovy fillets
Salt, as needed
Black pepper, as needed, ground
1 fluid ounce Pasteurized eggs (whole or yolks)
1 fluid ounce Lemon juice, or as needed
2-1/2 fluid ounces Olive oil
2-1/2 fluid ounces Extra virgin olive oil
2-1/2 ounces Parmesan cheese (or as needed), grated
7-1/2 ounces Croutons

Instructions:
1. Separate the romaine into leaves. Clean and dry thoroughly. Tear or cut into pieces of necessary. Hold refrigerated until ready to serve.
2. To prepare each salad, mash about 1/8 teaspoon of garlic paste, ½ anchovy fillet, salt, and pepper into paste. Add 2 teaspoon of lemon juice. Blend well. Add 1 tablespoon of each oil, whisking to form a thick dressing. Add 1-2 tablespoons of grated Parmesan and 3 ounces of the romaine. Toss until coated.
3. Serve on chilled plates. Garnish with 1-1/2 ounces of croutons.

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Baby Back Ribs:

Copyright: Chef Todd’s LLC
Servings: 6

Ingredients:
3 racks baby back ribs, cleaned and silver removed
3 tablespoons BBQ Rub, 3 parts pit seasoning, 1 part smoked paprika, 1 part chli powder, 1 part granulated sugar
2 cups BBQ sauce
2 tablespoons olive oil

Instructions:
1. Clean and remove the silver from the ribs.
2. Rub each rib with the spice rub and then a little bit of oil.
3. Soke the ribs for 20 minutes on stove top smoker.
4. Grill on char grill to caramelize.
5. Baste with BBQ Sauce and Bake in oven for 2-1/2 hours at 300 degrees, covered
6. Continue to baste during the cooking process.
7. Pull out of oven and baste again, cut into desired portions and lightly grill again to carmelize the last basting.
8. Serve ‘em up!

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Vegetable and Meat Marinade:

Copyright: Chef Todd’s LLC
Servings: 20 // Preparation Time: 20 minutes

Ingredients:
1 cup Balsamic Vinegar
¼ cup extra virgin olive oil
¼ cup Garlic, minced
1 each Lemon, Juice of
2 tablespoons basil, chopped fine
2 tablespoons parsley, chopped fine
2 tablespoons chives, chopped fine
1 tablespoon pit seasoning

Instructions:
1. Mix the chopped and minced ingredients with the seasoning, lemon and balsamic until well blended.
2. Add the oil slowly while mixing into incorporate an emulsion.
3. Add to mushrooms or any other veggie mix as a marinade.
Yield: 2 cups

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Chef Todd’s Sweet BBQ Rub:

Copyright: Chef Todd’s LLC
Servings: 12 // Preparation Time: 5 minutes

Ingredients:
6 ounces Chef Todd’s Pit Seasoning
1 ounce Smoked paprika
2 ounces Brown sugar
1 ounce Dark Chili Powder

Instructions:
1. Mix all ingredients together until incorporated.
2. Rub generous amounts on ribs, or other meats.
Yield: 2 cups
Serving Ideas: Use as a rub for your favorite BBQ Meats!

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Beef Satay:

Servings: 4

Ingredients:
3 tablespoons corn oil
1 small onion, finely chopped
1 garlic clove, crushed
½ teaspoon hot chili powder
1-1/2 teaspoons curry powder
1-1/4 cups water
2/3 cup crunch peanut butter
1 teaspoon light brown sugar
2 teaspoons soy sauce
1 teaspoon lemon juice
Salt, to taste
Fresh ground pepper, to taste
1 pound boneless sirloin steak
Lemon pieces (optional)
Fresh cilantro sprigs (optional)

Instructions:
1. To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry powder, water, peanut butter and brown sugar. Bring to a boi;l; simmer gently until thickened. Stir in soy sauce and lemon juice, then salt and pepper. Turn mixture into a serving dish.
2. Preheat broiler or grill. Grease a broiler pan. Trim and cut meat in ½” cubes. Threat (not too tightly) onto 8 bamboo skewers, leaving a space at each end for holding. Cover ends with small pieces of foil to prevent burning.
3. Place skewers in greased broiled pan. Brush with remaining 1 tablespoon oil. Cook under preheated broiler 10-15 minutes until golden and cooked through. Turn and brush frequently with oil during cooking. Garnish with lemon pieces and cilantro sprigs, if desired, and serve hot with peanut sauce.

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