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Recipes from: Flavortown Fieri, Guy. Guy on Fire . William Morrow Cookbooks. Kindle Edition;  Westmoreland, Susan. Good Housekeeping Ultimate Grilling Cookbook: 250 Sizzling Recipes . Hearst. Kindle Edition.


Smokey Guacamole - serves 4



2 ripe avocados

2 teaspoons vegetable oil

3 tablespoons fresh lime juice

1 clove garlic, crushed

1/2 teaspoon chipotle chile powder

1/2 teaspoon salt

1/4 cup finely chopped red onion

1/4 cup finely chopped fresh cilantro
tortilla chips, for serving


1.  Prepare outdoor grill for direct grilling over medium-high heat.  Brush cut sides of avocados with oil.  Grill 2 to 4 minutes, or until grill marks appear.


2.  Transfer avocados to cutting board; cool slightly.  Scoop avocados from peel.  Mash with lime juice, garlic, chipotle powder, and salt until almost smooth.  Stir in red onion and cilantro.  Transfer to serving bowl.  Refrigerate, covered, until cold, about 1 hour.  Serve with tortilla chips.


TIP:  To ripen a hard avocado, place it in a paper bag at room temperature for two days, until it yields to gentle pressure when squeezed lightly.  Avocados can be stored in the refrigerator for a few days.


Cayenne Eggplant with Fresh Tomatoes - serves 6



2 pounds medium eggplants, cut lengthwise into 1/2 inch thick slices

1/4 cup plus 3 tablespoons extra-virgin olive oil

1 teaspoon ground coriander

1 teaspoon cayenne pepper


1/4 cup packed fresh mint leaves, finely chopped, plus more for garnish

3 small fresh red Fresno chiles or other hot chiles, finely chopped

2 tablespoons lemon juice

2 tablespoons red wine vinegar

1/2 pint (@1 & 1/2 cups) multicolored cherry or grape tomatoes, halved

1/4 cup plain Greek yogurt

2 tablespoons milk


1.  Prepare outdoor grill for direct grilling over medium heat.  Brush eggplant all over with 1/4 cup oil.  Sprinkle with coriander, cayenne, and 1/4 teaspoon salt.  Grill 10 to 12 minutes, or until tender.


2.  Meanwhile, in medium bowl, whisk mint, chiles, lemon juice, vinegar, remaining 3 tablespoons oil, and 1/2 teaspoon salt until well combined.  Add tomatoes to vinaigrette; toss to combine. In a small bowl, stir yogurt and milk.


3.  Arrange eggplant on large serving platter.  Top with tomato mixture.  Drizzle with yogurt mixture.  Garnish with additional mint leaves, if desired.


Artichokes with Harissa-Honey Dip - serves 8



4 medium artichokes

1 lemon, halved

1/2 cup mayonnaise

1 tablespoon harissa

1 tablespoon honey

1 & 1/4 teaspoons freshly ground black pepper

1 tablespoon salt


1.  With serrated knife, cut 1/2 inch off top of each artichoke.  Halve each vertically and, using scissors, trim pointy ends off leaves.  Carefully cut out fuzzy choke in center and discard.  Rub artichokes all over with lemon.  Fill large pot with water and fit with steaming rack.  Place artichokes on rack, cover, and steam until tender and easily pierced with a fork, about 30 minutes. set aside to cool for 15 minutes.


2.  Meanwhile, prepare outdoor grill for direct grilling over high heat.  In small bowl, stir together mayonnaise, harissa, honey, and 1/4 teaspoon pepper.  Set dipping sauce aside.


3.  Coat cut sides of artichokes with nonstick cooking spray.  Sprinkle with salt and remaining pepper.  Grill artichokes, cut side down, 4 to 5 minutes, or until nicely charred.  Serve hot with dipping sauce.


Bacon-Wrapped Scallops Glazed with Maple Butter - 4 servings



1 stick (1/2 cup) unsalted butter, softened

2 tablespoons pure maple syrup

1 tablespoon seeded, minced Fresno chile

1 tablespoon minced fresh parsley

1 tablespoon mince garlic

Kosher salt, to taste

12 slices applewood smoked bacon

12 large sea scallops, cleaned
Freshly ground black pepper

1 to 2 tablespoons olive oil

Lemon juice, to finish


1.  In  small bowl, combine the butter, maple syrup, chile, parsley, garlic, and salt.  Set aside.


2.  Arrange the bacon in a large skillet and cook over medium-high heat until lightly browned and pliable, 3 to 4 minutes (it will finish cooking later).  Transfer to a paper towel-lined plate.  Wipe out the skillet.


3.  Lightly season the scallops with salt and pepper.  Wrap each scallop in a piece o bacon, securing with a toothpick.  Heat the olive oil in the skillet over medium-high heat and sear the scallops until they're golden brown and the bacon is crisp on the bottom, 3 to 4 minutes.  Turn them over, spoon 2 tablespoons of maple butter into the skillet, and baste the scallops as they finish cooking, another 2 to 3 minutes.


4.  Finish with a squeeze of fresh lemon juice.  Serve the scallops basted with pan sauce.


Jerk Chicken Wings - 4 servings


Brine Ingredients:

1/4 cup light brown sugar

1/4 cup kosher salt

4 garlic cloves, smashed

5 pounds chicken wings, cut at the joint and tips discarded


Jerk Spice Rub Ingredients:

2 teaspoons granulated garlic

1 teaspoon ground ginger

1 tablespoon dried thyme

1 teaspoon rubber sage

1/2 teaspoon cayenne pepper

2 teaspoons ground allspice

1/4 teaspoon grated nutmeg

1 & 1/2 teaspoons freshly cracked black pepper

1 teaspoon kosher salt

1 dried Scotch bonnet pepper, seeded

1 teaspoon light brown sugar

Lime wedges, for garnish

Scallions, for garnish


1.  To make the brine, combine 8 cups water, the sugar, salt, and garlic in a large bowl or container.  Submerge the wings in the brine and refrigerate for up to 4 hours.


2.  Meanwhile, combine all the jerk spice rub ingredients except the sugar in a dry pan and toast lightly for 30 to 40 seconds over high heat until aromatic and warmed.  Place in a clean spice grinder and grind until powdered.  Mix the sugar into the dry rub.  Transfer to a large bowl.


3.  Drain the wings and pat dry.  Toss the in the spice mixture and place in the refrigerator to marinate for at least 1 hour uncovered.


4.  Preheat a grill to medium heat.  Grill the wings until golden, 15 to 20 minutes, turning halfway.  Create grill marks on the lime wedges and scallions on the hot grill to garnish the platter of wings.


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