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Recipes from: Sidoriak, Paul. The Flippin’ Awesome Backyard Griddle Cookbook (Kindle Location 755). Ulysses Press. Kindle Edition.


Fried Rice - serves 4



1/2 cup soy sauce

1/2 cup water

1/2 cup oyster sauce

2 tablespoons sesame oil

1 tablespoon sriracha sauce, (optional)

1/2 cup finely diced carrots

1/2 cup diced sweet onions

4 cloves garlic, minced

1/2 cup frozen peas

4 cups cooked rice, cooled

1/2 cup finely sliced scallions, divided

cooking oil, as needed


1.  In a medium bowl, whisk together soy sauce, water, oyster sauce, sesame oil, and sriracha sauce, if using, and set aside.


2.  Bring the griddle grill to medium-high heat and add some cooking oil to the surface.  When the oil begins to shimmer, add the carrots, onions, and garlic.  Cook, stirring frequently, for about 5 minutes, until the onions begin to turn translucent.  Add the peas to the mixture and move to one side of the griddle grill.


3.  Add cooking oil to open space on the griddle and spread the rice out evenly in a single layer.  Heat and cook rice for 3 to 4 minutes, or until it begins to brown a bit.


4.  Bring the rice together into a large, tall pile and add about half of the fried rice sauce, half of the scallions, and the cooked vegetables.  Using a large spatula, mix the rice and veggies well, then spread the rice back to a single layer on the griddle, allowing the liquids to evaporate and be absorbed in the rice.  As the rice absorbs the liquid from sauce, it will darken.  Continue to add fried rice sauce, flipping and mixing the rice until the liquid coats the rice.


5.  Transfer the rice onto a serving platter and garnish with the remaining scallions.



Bacon Jalapeno Wrapped Corn - serves 2



2 ears corn, shucked

1/2 cup cream cheese, softened

1 tablespoon smoked paprika

1/2 cup finely diced seeded jalapeno

6 strips thin-cut bacon


1.  Smear the corn with cream cheese.  This allows the jalapenos to adhere better.  Dust each of the ears of corn with paprika directly onto the cream cheese.


2.  Sprinkle the diced jalapenos on a cutting board or flat surface, and then roll the corn through the jalapenos, picking up as many bits of the pepper as you can.


3.  Start with a strip of bacon at the stalk end and wrap it around the corn.  If you give the bacon a bit of a stretch, it often makes a smoother layer and adheres more tightly.  Overlap the strips of bacon and wrap until the entire ear of corn is covered.  Take care to wrap the bacon tightly so the cream cheese is less likely to leak out.


4.  Preheat the griddle to a target temperature of about 300 degrees F.


5.  Place bacon-wrapped corn directly on the griddle and cover.  Rotate the corn a quarter turn every two to three minutes.  The goal is to both render the bacon fat and allow the corn to completely cook through.


6.  The corn should be done in 15 to 18 minutes, but the slower you render the bacon fate, the more flavorful the corn becomes.



Naan Style Flatbread - serves 8



1 cup warm water

1 teaspoon sugar

1 tablespoon instant dry yeast

3 cups all-purpose flour

1/2 cup plain yogurt

1 tablespoon olive oil

1 teaspoon salt

cooking oil, as needed


1.  In a large bowl, stir together the warm water, sugar, and yeast.  Allow the yeast to activate for about 10 minutes.


2.  Add all the remaining ingredients, except the cooking oil.  Stir until smooth and well combined.


3.  Allow the dough to rest, covered, and rise for 1 hour.  Turn the dough out onto a floured surface.


4.  Bring the griddle grill to medium heat.  Divide the dough into 8 balls.  Roll out each ball into a round about 1/4 to 1/8 inch thick.


5.  Add a thin coat of oil to the griddle and cook the dough rounds for 1 to 2 minutes per side.


Home Fries with Veggies - serves 4



3 baked russet potatoes, cut to 1-inch cubes

1/2 cup cooked or frozen broccoli florets

1/2 cup cooked or frozen diced onion

3 cloves garlic, minced

1 tablespoon garlic salt

1 tablespoon smoked paprika

1 teaspoon pepper

1/2 cup corn (optional)

1/2 cup cooked black beans (optional)

1/2 cup diced ham (optional)

1/2 cup crumbled cooked sausage (optional)

1/2 cup diced bacon (optional)

cooking oil, as needed


1.  Bring the griddle grill to medium-high heat.  Place a good amount of cooking oil on the griddle and when it begins to shimmer, add the diced potatoes in a single layer.  Potato pieces will either have three or four sides depending on how they are cut, and you want to allow each of the flat sides to cook for 3 to 5 minutes, adding more oil as needed.


2.  While the potatoes are cooking, sauté the broccoli, onion, and garlic for 4 to 5 minutes until lightly browned, stirring or flipping occasionally.


3.  When the potatoes are crisp on the outside and creamy in the middle, 10 to 12 minutes, add the vegetable mixture to the potatoes along with the garlic salt, smoked paprika, and pepper.  Cook for another 2 to 3 minutes, incorporating any optional ingredients as desired.  Serve hot.

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