Hasselback Sweet Potatoes with Dry Roasted Pistachios and Cumbled Feta

 

Hasselback Sweet Potatoes with Roasted Pistachios

Hasselback Sweet Potatoes with Roasted Pistachios

 

Hasselback Sweet Potatoes with Roasted Pistachios

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 2
Author: A Bachelor & His Grill

Ingredients

  • 2 medium sweet potatoes
  • 1 tablespoon butter melted
  • 1 teaspoon canola oil
  • 2 cloves garlic minced
  • 2 pinches ground cayenne pepper
  • 2 pinch sweet paprika
  • ground cinnamon
  • Kosher salt and fresh ground peppercorn to taste
  • 1 cup salted and roasted pistachios shelled
  • 1/2 cup feta cheese crumbled

Instructions

  • Preheat oven to 450○F.
  • Make a series of slices 2/3 deep into potato, at ~1/8" intervals
  • In a small bowl combine butter, oil, garlic, cayenne, paprika, salt and pepper. Brush sliced potato inside and out with the mixture.
  • Lay potatoes over a lined backing sheet, then in oven for 30 minutes. Then using a fork, fan slices separating from one another. Bake for additional 15-30 minutes, basting intermittently, or until exterior crisp & interior fork tender.
  • Meanwhile, in an iron skillet over medium heat, dry roast pistachios for 5-7 minutes, stirring regularly. Remove pistachios from heat & allow to cool completely. Set aside.
  • Remove potatoes from oven. Place on a cooling rack. Re-fan the sliced potato. Season additionally to taste, dust with cinnamon, garnish with pistachios and feta, then serve!

 

Spice-encrusted Grilled Prawn and Whole Wheat Pesto Spaghetti

 

 

Spice-encrusted Grilled Prawn & Whole Wheat Pesto Spaghetti

Prep Time2 hrs 30 mins
Cook Time45 mins
Total Time3 hrs 15 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • 3 quarts water
  • 1 tablespoon kosher salt
  • 1 tablespoon olive oil
  • 16 ounces whole wheat spaghetti noodles dried
  • A Bachelor & His Grill's "Toasted Almond & Basil Pesto," see recipe below
  • A Bachelor & His Grill's "Spice-encrusted Grilled Prawn," see recipe below
  • Cherry tomatoes sliced
  • Feta cheese crumbled
  • Fresh rosemary chopped, to garnish

Instructions

  • Prepare "Toasted Almond-Basil Pesto," per recipe below. Cover & set aside.
  • Prepare "Spice-encrusted Grilled Prawn" dry rub & marinate prawn, per recipe below.
  • Meanwhile, in large pot over high heat bring water, salt & 1 tablespoon oil to boil.
  • Add spaghetti & stirring intermittently, cook 10-15 minutes, or until just tender, but slightly firm to bite. Drain remaining water from noodles, toss & set aside to rest, covered.
  • While noodles boiling, preheat grill to high, remove prawn from marinade, then skewer & cook "Spice-encrusted Grilled Prawn," per recipe below.
  • Toss prepared spaghetti noodles with pesto, tomatoes & feta. Add 1-2 skewers of grilled prawn. garnish with rosemary & season additionally, to taste.
  • Serve.

 

Spice-encrusted Grilled Prawn

Prep Time2 hrs 10 mins
Cook Time5 mins
Total Time2 hrs 15 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • 16 ounces prawn or shrimp
  • 1/4 cup olive oil plus additional for basting
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic powder
  • 1 tablespoon ground thyme
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • kosher salt and fresh ground peppercorn
  • wooden skewers soaked in water 20 minutes before applying prawn

Instructions

  • Using pestle & mortar (or food processor) grind together herbs & spices.
  • In covered container, massage oil & spices into prawn, then marinate 1-4 hours, stirring intermittently.
  • Preheat grill to high, soak skewers & rest prawn at room temperature 20 minutes before cooking.
  • With shell in tact, skewer 3-4 prawn at a time, then lay over direct heat of the grill's hottest grates.
  • Grill 2-3 minutes per side, with grill lid open, basting as the prawn cook.
  • Remove prawn skewers from grill when shells are pink, bold char marks set, & prawn meat is cooked through, to translucent in color.
  • Remove prawn from skewers, season additionally to taste, & serve immediately.

 

Toasted Almond and Basil Pesto

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 cups
Author: A Bachelor & His Grill

Ingredients

  • 2 ½ cups cups fresh basil packed
  • ½ cup flat leaf parsley packed
  • 6 cloves garlic chopped
  • 1 cup Parmesan cheese grated
  • ½ cup salted almonds
  • ½ cup extra virgin olive oil plus additional as needed
  • salt and fresh ground peppercorn to taste

Instructions

  • Preheat oven to 350F.
  • Dry roast almonds, in single layer, on lined baking sheet for 8-10 minutes, or until just fragrant. Remove from oven and set aside to cool.
  • In food processor pulse together all ingredients, except oil.
  • Then, pour olive oil ¼ cup at a time, pulsing until desired consistency achieved.
  • Season to taste with kosher salt / pepper.

 

Swiss Steak Burgers with Sautéed Red Wine Onions and Garlic

 

It’s frigid beyond words outside – roads & the countryside covered in layers of ice & mountains of snow. Surely no day for the beach… or, for that matter anything else outside.

But, what better reason to rock ‘n roll a Saturday night BBQ party @ the Bachelor Pad?! Surround sound beats on full blast. Kids running a bit crazy. Brews cracked for the adults & Root Brews for the young ones. Oh… and that Grill is searing hot!

On the menu this evening, A Bachelor & His Grill‘s “Swiss Steak Burgers with Sautéed Red Wine Onions and Garlic”.

Between these gorgeous toasted brioche buns are a hand crafted combination of Omaha Steaks‘ 78/22 ground chuck, top sirloin steak & beef brisket. Grilled over direct heat @ 600○F to medium-rare perfection, this burg is topped with thick slices of premium, aged Swiss cheese & garnished with crisp buttery leaves of greens, fresh cuts of roma tomatoes & sweet-tangy, caramelized red wine-glazed onions & garlic.

It’s almost unfortunate to have to call this man-tastic masterpiece a burger, but until I come up with another name I’ll just direct your attention to the recipe below & get back to friends, food & fun!

Cheers! -David

Swiss Steak Burgers with Sautéed Red Wine Onions and Garlic

Swiss Steak Burgers with Sautéed Red Wine Onions and Garlic

 

Swiss Steak Burgers with Sautéed Red Wine Onions and Garlic

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

Ingredients

  • 16 oz Omaha Steaks 78/22 Ground Chuck
  • 8 oz Omaha Steaks Top Sirloin trimmed and cubed
  • 8 oz Omaha Steaks Beef Brisket trimmed and cubed
  • 4 brioche buns sliced, buttered and toasted
  • 4 slices Swiss cheese
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons canola oil plus additional for basting
  • Granulated garlic powder
  • Kosher salt and fresh ground pepper taste
  • Garnish:
  • A Bachelor & His Grill's "Sautéed Red Wine Onions and Garlic"
  • Ground whole-grain mustard
  • Roma tomatoes sliced
  • Butter lettuce Boston or Bibb lettuce
  • Beer for drinking while grilling

Instructions

  • In food processor, pulse sirloin & brisket until well mixed.
  • By hand, thoroughly combine chuck & sirloin-brisket mix with Worcestershire, 2 tablespoons oil, garlic powder, salt & pepper in a large bowl.
  • Cover & place in the refrigerator for 30minutes-1hour, allowing flavors to meld.
  • minutes prior to grilling remove from refrigerator, returning meat near room temperature.
  • Pre-heat grill to high.
  • Crack open brewski, drink until thirst quenched, repeat as necessary.
  • Gently form 4-6, 1.5" thick burger patties with ½ inch dimple impressed into patty center.
  • Lightly brush the patties with oil & lay over direct heat. Close grill lid & sear over high heat for 3-4 minutes. Flip and grill second side for 2-4 minutes (medium rare), 6 minutes (medium), or 8 Minutes (medium well).
  • In final minutes of grilling lay cheese over patties to melt & set buttered buns over grill grates to toast.
  • Remove burgers & buns from grill. Set buns aside & rest burger under tin foil tent for 3-5 minutes.
  • Season burger additionally to taste & dress up with toasted brioche bun, red wine onions & garlic, whole-grain mustard, lettuce & Roma tomatoes.

 

Sautéed Red Wine Onions and Garlic

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: A Bachelor & His Grill

Ingredients

  • 2 medium red onions 1/2"-3/4" sliced
  • 4 cloves garlic finely chopped
  • 2 sprigs fresh thyme
  • 2 tablespoons canola oil
  • 1 tablespoon brown sugar
  • 1 pinch cayenne
  • 3/4 cup Cabernet Sauvignon wine
  • 1 level tablespoon butter
  • 1/4 cup water
  • Kosher salt and fresh ground pepper taste

Instructions

  • In heavy bottom pan over medium heat, bring 2 tablespoons olive oil to gentle simmer.
  • Toss in onion, garlic, thyme - then cover & sauté 2-3 minutes or until fragrant.
  • Turn down heat to low-medium, add water, sugar, cayenne, salt & pepper.
  • Stirring intermittently, cook for additional 10-15 minutes, or until water absorbed.
  • Remove cover, turn heat back up to medium-high & add red wine, stirring until all liquid absorbed.
  • Remove from heat, discard thyme sprigs, fold in butter, season to taste & serve.

 

 

Roasted Asparagus & Sweet Potatoes with Homemade Bacon Bits

 

Roasted Asparagus and Sweet Potatoes with Homemade Bacon Bits, and Shaved Parmesan.

Roasted Asparagus and Sweet Potatoes with Homemade Bacon Bits, and Shaved Parmesan.

 

Roasted Asparagus & Sweet Potatoes with Homemade Bacon Bits

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side
Cuisine: American
Servings: 4
Calories: 270kcal
Author: David, A Bachelor & His Grill

Ingredients

  • 1 Pound Fresh Asparagus Root Ends Trimmed
  • 2 Medium Sweet Potatoes Peeled & Diced
  • 8-10 Strips Thick Center-Cut Bacon
  • 1-2 Cloves Garlic Minced
  • 3 1/2 Tablespoons Olive
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Cinnamon
  • 1 teaspoon Sugar
  • ½ teaspoon Nutmeg
  • 1 Pinch Cayenne or to Taste
  • Coarse Salt & Fresh Ground Peppercorn to Taste
  • Shaved Parmesan to Garnish

Instructions

  • Pre-Heat Oven to 400F.
  • Lay Strips of Bacon over Baking Sheet & Roast for 12-15 minutes, or until crispy.
  • Pull Bacon from Oven & allow Bacon to cool over Paper Towel.
  • In Food Processor pulse cooled Bacon for a few seconds & set aside.
  • In Small Mixing Bowl toss Sweet Potatoes, Cinnamon, Sugar, Nutmeg, 2T Olive Oil, Salt/Pepper, & Cayenne, to taste.
  • On a lined Baking Sheet, in a single layer, spread seasoned Sweet Potatoes.
  • Place in Oven for 20-25 Minutes, turning Potatoes after 15minutes, baking until tender with slightly crisp exterior.
  • Pull Sweet Potatoes from Heat & set aside to cool.
  • While Sweet Potatoes baking, in shallow Glass Baking Dish spread Asparagus evenly, in a single layer.
  • Drizzle 1 1/2T Olive Oil over Asparagus, add Garlic, Salt/Pepper, & toss to ensure even coating.
  • Roast Asparagus uncovered in Oven for ~12-15 minutes, or until Asparagus just tender, stirring intermittently in Olive Oil/Garlic.
  • Remove Asparagus from Oven & toss with Lemon Juice.
  • To Plate, lay Roasted / Seasoned Asparagus over serving dish, top with Sweet Potatoes, then Bacon, Shaved Parmesan, & additional Seasonings, to Taste.
  • Serve Warm & Enjoy!

 

 

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