Fresh Fig and Filet Mignon Flatbread

 

Grilled Whole-Grain Flatbread. Seared & Thinly Sliced Filet Mignon. Fresh Black Mission Figs. Chopped Salted&Roasted Walnuts. Sweet Spring Greens. Balsamic Reduction Glaze. Aged&Crumbled Blue Cheese. Dusted Coarse Seasonings & Ground Herbs.

Grill is hot. Beer is cold. Life is good.

Black Mission and Mignon Grilled Flatbread

Black Mission and Mignon Grilled Flatbread

 

Fresh Fig & Filet Mignon Grilled Flatbread

Prep Time4 hrs
Cook Time15 mins
Total Time4 hrs 15 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • Flatbread:
  • 3 Cups whole wheat flour plus 1/2 cup for prepping dough rolling surface
  • 1 Cup warm water
  • 1 Package active dry yeast
  • 2 Tablespoons extra virgin olive oil plus additional for brushing flatbread
  • 1 teaspoon honey
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon cracked black peppercorn or to taste
  • Flatbread Toppings:
  • 16 Ounces sliced filet mignon or steak cut of choice (see recipe below)
  • 2 Cups spring lettuce and arugula mix
  • 6 fresh black mission figs thinly sliced
  • 4-6 Ounces blue cheese
  • 1/3 Cup chopped walnuts salted & dry roasted
  • Balsamic reduction see recipe below

Instructions

  • In small bowl stir together 1/4 cup warm water & honey, then dissolve yeast. In food processor add 3 cups flour & salt, pulsing until well mixed. To food processor pour dissolved yeast mixture, oil, & remaining water, processing until dough mixture forms.
  • Meanwhile, dust clean working surface with flour. Knead dough by hand for 3-5 minutes, or until soft in texture, but firm in consistency. Place dough in large bowl, cover with damp towel, & allow to rise at room temperature for 2.5 hours.
  • When dough has risen, divide into 4 equal balls. Work the dough balls by pulling & folding dough in upon itself. Place dough back in bowl, brush exterior liberally with olive oil, cover bowl with damp towel & allow to rise for another hour.
  • Dust prep surface with 2-3 tablespoons flour, garlic powder, & salt. One dough ball at a time, with a rolling pin, press out uniformly to 1/8-1/4" thickness.
  • Preheat grill using 2-zone method in notes below.
  • Brush rolled pizza dough with olive oil & lay over hot, direct-heat grill grates. Grill side1 for 3-5 minutes, or until dough bubbles slightly & edges begin to brown, leaving sear marks on bottom of flatbread crust. Lightly brush non-grilled side of flatbread with olive oil. Flip dough over to non-grilled side & move to cooler, perimeter grates. Meanwhile, brush grilled side of dough with olive oil & dress flatbread with thinly sliced filet mignon, walnuts & blue cheese. Allow flatbread to grill over cooler grates until cheese has slightly melted & dough is cooked through, approximately 2-3 minutes. Remove flatbread to cooling tray & rest for 3-5 minutes.
  • Garnish with additional spring greens & arugula, sliced fresh figs, balsamic glaze, & additional seasoning, to taste. Serve hot, alongside a cold brewski (or two), & enjoy!

Notes

Creating a 2-zone Grilling Surface:
1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates.
2-burner grill – heat the right side to hot and leave the left side off.
3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off.
4-burner grill – heat the two right zones to high and leave the two left zones off.

 

Black Mission and Mignon Grilled Flatbread

Black Mission and Mignon Grilled Flatbread

 

Perfectly Grilled Filet Mignon

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • 16 Ounces filet mignon 2 8 ounce steaks, cut 1.5-2" thick
  • 2 teaspoons extra virgin olive oil plus additional for basting
  • 1 teaspoon granulated garlic powder
  • 2 pinches ground thyme leaves
  • Kosher salt and fresh ground peppercorn to taste

Instructions

  • In small bowl combine olive oil & herbs/seasonings. Rub liberal amount of mixture over all portions of the steaks, cover in resealable container & rest at room temperature for 1 hour.
  • Pre-heat grill to it's highest setting, targeting for temperatures between 600-700F.
  • Remove steaks from marinade & lay meat upon grill's hottest grates, over direct heat. With grill lid open, sear for 4-5 minutes per side, turning only once & basting with oil intermittently.
  • Move steaks over indirect heat, close grill lid, & cook to medium rare-medium. Removing the steaks from the grill between 130-135○F. Lightly brush with olive oil & tent with tin foil for 3-5 minutes, allowing the meat to reabsorb it's juices & arrive at serving temperature.
  • Season to taste & prepare to plate upon flatbread.

 

Sweet Balsamic Glaze

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 1 /3 Cup
Author: A Bachelor & His Grill

Ingredients

  • Cups balsamic vinegar
  • 3 Tablespoons sugar
  • 1 teaspoon honey

Instructions

  • In saucepan over medium heat, bring to a low simmer balsamic vinegar, sugar, & honey, stirring occasionally for 15-20 minutes, or until reduced to approximately ⅓ Cup.
  • Remove balsamic reduction from heat & set aside to cool before application.

Notes

Glaze will firm after removing from heat - should have syrup-like consistency following cooling.

 

Sex is like Pizza

Sex is like Pizza

Aged Blue Cheese & Bacon-Stuffed Sliders

A Bachelor & His Grill‘s Backyard BBQ Hero 101: AGED BLUE CHEESE & BACON-STUFFED SLIDERS! This Recipe is Pure ROCK N’ ROLL & a GUARANTEED WINNER @ your Next Weekend Cookout!!

Video Link & Original Recipe from Memorial Day Weekend’s LIVE National TV Appearance on Char-Broil & The Weather Channel‘s “Outdoor Chef”!! Too much fun – Enjoy!

 

http://www.youtube.com/watch?v=UElzxO24Jj8

 

Aged Blue Cheese and Bacon-Stuffed Sliders

Prep Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Servings: 6 Sliders
Author: A Bachelor & His Grill

Ingredients

  • 8-10 Strips Hardwood Smoked Bacon
  • 1 1/2 Pounds 80/20 Ground Chuck
  • 2 Tablespoons Worcestershire Sauce
  • 4 Tablespoons Olive Oil
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Granulated Garlic Powder
  • 1 teaspoon Paprika
  • 8 ounces Blue Cheese Crumbled
  • Kosher Salt and Freshly Ground Pepper to Taste
  • Fresh Arugula and Roma Tomatoes to Tarnish

Instructions

  • Preheat the oven to 400 degrees.
  • Lay the strips of bacon in a foil-lined, rimmed baking sheet and roast for 10-12 minutes, or until browned and crispy.
  • Cool cooked bacon on a paper towel-lined plate.
  • Put the bacon in a food processor and pulse for a few seconds.
  • Reserve.
  • Hand mix chuck, Worcestershire sauce, 1 tablespoon olive oil and seasonings in a large bowl.
  • Cover and place in the refrigerator for 1 hour, allowing the flavors to meld.
  • Remove the meat from the refrigerator and allow to come to room temperature.
  • Form 12-14 thin patties.
  • Preheat the grill to high.
  • Spoon 1 tablespoon blue cheese and 1 tablespoon bacon bits over 6-7 of the patties.
  • Lay 6-7 remaining patties over the patties with the blue cheese and bacon.
  • Form each of the 2 patties into balls, sealing the contents inside. Gently press into a burger shape.
  • Brush the the patties with olive oil and season with salt and pepper to taste.
  • Grill the sliders over high heat for 3-4 minutes. Flip and grill the second side for 2-4 minutes (medium rare), 6 minutes (medium), or 8 Minutes (medium well).
  • Allow the meat to rest under a tin foil tent for 3-5 minutes, allowing the juices to be reabsorbed.
  • Plate with a bun and garnish with the arugula and tomatoes. Serve hot and enjoy!

 

Aged Blue Cheese and Bacon-Stuffed Sliders

Aged Blue Cheese and Bacon-Stuffed Sliders

 

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

 

Stuffed & Roasted Medjool Dates
Print Recipe
5 from 1 vote

Stuffed & Roasted Medjool Dates

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetiser
Servings: 4 -6
Calories: 206kcal
Author: David, A Bachelor & His Grill

Ingredients

  • 12 Large Medjool Dates Sliced & Pitted
  • 4-6 Ounces Pistachios Salted / Shelled & Coarsely Chopped
  • 4 Ounces Blue Cheese Crumbled
  • 6-8 Strips Thick Center-Cut Hardwood Smoked Bacon
  • 1 Tablespoon Extra Virgin Olive Oil
  • ---
  • Balsamic Reduction Glaze Ingredients:
  • 1 1/2 Cups Balsamic Vinegar
  • 3 Tablespoons Sugar
  • 1 teaspoon Honey

Instructions

  • Pre-Heat Oven to 375F.
  • Lay Strips of Bacon over Baking Sheet & Roast for 12-15 minutes, or until extra crispy.
  • Pull Bacon from Oven & allow Bacon to cool over Paper Towel.
  • In Food Processor pulse together Cooled Bacon, Blue Cheese Pistachios, & Olive Oil.
  • Intermittently scrap sides of Food Processor, folding back into Mix, pulse until well-combined & desired consistency achieved.
  • Liberally stuff Dates with newly formed Bacon/Cheese/Pistachio Mix.
  • Place stuffed Dates upon a lined Baking Sheet & in Oven for 15-20 minutes, or until Cheese is slightly melted & Dates tender.
  • Remove Stuffed Dates from Oven & lay over Cooling Rack.
  • Meanwhile, in a Saucepan over Medium-High Heat, bring to a low simmer Balsamic, Sugar, & Honey, stirring occasionally for 15-20 minutes, or until reduced to 1/3 Cup.
  • Remove Balsamic Reduction from Heat & allow to cool for 2-3 minutes.
  • Plate the Stuffed Dates, Drizzle with Balsamic Reduction, Serve & ENJOY!

 

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

Blue Cheese-Stuffed SLIDERS & Grilled Sweet Potato CRISPS

INGREDIENTS:
-2 Medium Sweet Potatoes
-1 Lb Ground Beef (85/15)
-6-8oz Blue Cheese Crumble
-6oz Mini Bella Mushrooms
-3 Cloves Garlic, Finely Minced
-1 Small Sweet Onion, Chopped
-4 T Olive Oil
-2 T Worcestershire Sauce
-Coarse Salt / Cracked Black Peppercorn, to Taste
-Garnish: Fresh Arugula & Cherry Tomatoes, thinly sliced

METHOD to the MADNESS, Potatoes:
-Pre-Heat Oven to 375ºF & Grill to HOT.
-Rinse / Clean Potato & Par-Bake in Oven for ~20-25min, or until JUST Fork-Tender.
*NOTE: Do NOT over-cook or cook through. If still “partially firm” – Its OK, Grill will finish the Job!
-Pull Potato from Oven & let cool.
-From one end of the Potato to the other, Cut .25″-.5″ Medallions.
-Gently Toss Wedges in 2T Olive Oil, covering all sides of the Potatoes (including skin), & Season to Taste.
-Place Medallions over HOT Grill, cooking until exterior well-caramelized, & sear marks in place.
-Approximate cook time: 3-4 minutes per side (6-8min total per Medallion), depending on thickness of Slices.
-Pull from Grill & Prepare to top w/ Burg!!

METHOD to the MADNESS, Blue Cheese-Stuffed Sliders:
-Pre-Heat Grill to HOT.
-In Food Processor combine Blue Cheese, Mushroom, Onion, Garlic, & 1T Olive Oil – Pulse until Well-Mixed.
-In LARGE Bowl hand mix Burger, Worcestershire, & Seasonings.
-Cover, & place in fridge for 30min, allowing Flavors to co-mingle & marinate.
-Pull from Fridge.
-Take 1/8 of meat mixture & form into MEAT BALL.
-Press into thin patties, Scoop 1T of Cheese Mixture, Reform into Ball (enveloping Cheese)
-Gently press into Patty Shape, maintaining Cheese on the Inside of Burger.
-Repeat using all of Burger / Cheese Mixture.
-Brush exterior of Burger Patties w/ Olive Oil & Season Additionally, to Taste.
-Bring to Grill & lay Sliders over HOT Grates.
-Char on Side 1 ~3-4Min.
-Flip & Grill Side 2 ~4min (Medium Rare), ~6min (Medium), & ~8-10min (Medium Well).
-Pull from Grill, Serve HOT over Sweet Potato Crisps, garnished with Fresh Arugula & Cherry Tomatoes.

Blue Cheese-Stuffed SLIDERS & Grilled Sweet Potato CRISPS

Blue Cheese-Stuffed SLIDERS & Grilled Sweet Potato CRISPS

 

Blue Cheese-Stuffed SLIDERS & Grilled Sweet Potato CRISPS

Blue Cheese-Stuffed SLIDERS & Grilled Sweet Potato CRISPS