Roasted Walnut and Gorgonzola-Stuffed Grilled Apples

A Bachelor & His Grill‘s “Roasted Walnut and Gorgonzola-Stuffed Grilled Apples” – Sweet. Salty. A touch Smoky. Sinfully Gorgeous. Divinely Delectable.

Video Link & Original Recipe from Father’s Day Weekend’s in National Harbor, MD – LIVE National TV Appearance on Char-Broil & The Weather Channel‘s “Outdoor Chef”!!

 

http://www.youtube.com/watch?v=3rRp-YE6nds&feature=c4-overview&list=UUkRlP_2RVdn51Jg53Rg-FaQ

 

Roasted Walnut and Gorgonzola Stuffed Grilled Apples

Roasted Walnut and Gorgonzola Stuffed Grilled Apples – BEFORE

 

Roasted Walnut and Gorgonzola-Stuffed Grilled Apples

Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Servings: 4
Author: A Bachelor & His Grill

Ingredients

  • 4-6 strips bacon
  • 6 ounces chopped walnuts salted and dry roasted
  • 8 ounces gorgonzola cheese crumbled
  • 4 ounces dried cherries chopped
  • 4 Granny smith or honeycrisp apples
  • 4 lemon wedges
  • 4 tablespoons honey
  • 2 teaspoons cinnamon

Instructions

  • Preheat the grill to medium and your oven to 400 degrees.
  • Lay bacon strips on a baking sheet and roast in the oven 12-15 minutes, or until crispy.
  • Remove bacon from oven, and drain on paper towels. Chop and reserve.
  • In a large mixing bowl, toss together the walnuts, Gorgonzola, cherries and bacon bits.
  • Cut a thin level slice off top of each apple. Using a paring knife, hollow out a cavity in the apple for the stuffing.
  • Squeeze juice of each lemon wedge over the cut flesh of each apple, then rub lemon into apple flesh to prevent browning.
  • Liberally stuff the apples with the stuffing mix, creating a mound on top. Drizzle each apple with 1 tablespoon honey.
  • Place apples on the grill over indirect heat, close the lid and cook for approximately 20 minutes, or until stuffing is bubbly and the apples are just tender to the touch.
  • Remove apples from the grill, allow to rest for 3-5 minutes on a cooling rack, and then dust with cinnamon and serve.

 

Roasted Walnut and Gorgonzola Stuffed Grilled Apples - AFTER

Roasted Walnut and Gorgonzola Stuffed Grilled Apples – AFTER

Black Mission Fig & Roasted Rosemary Walnut Salad w/ Lemon Lime Vinaigrette

A Bachelor & His Grill‘s “Black Mission Fig & Roasted Rosemary Walnut Salad w/ Lemon Lime Vinaigrette” – Simply Sunshine on in a Bowl.  I’m in head over heals in LOVE with the sweetness of the Figs as they play in harmony alongside the saltiness of the Crumbled Feta & warm, crunchy Roasted Walnuts.  To  finish – The zesty Lemon-Lime Vinaigrette drizzled over the crisp leaves of wild Greens & fresh Raspberries wraps a perfect bow around this Summer Salad.  Fresh.  Lite.  Sinfully Gorgeous.  Divinely Delightful.

 

Black Mission Fig and Roasted Rosemary Walnut Summer Salad

Black Mission Fig and Roasted Rosemary Walnut Summer Salad

 

Black Mission Fig & Roasted Rosemary Walnut Summer Salad w/ Lemon Lime Vinaigrette

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 4
Author: A Bachelor & His Grill

Ingredients

  • Black Mission Fig & Roasted Rosemary Walnut Summer Salad
  • Spring Greens Spinach & Arugula Mix
  • Fresh Black Mission Figs Sliced
  • Raspberries
  • Feta Cheese Crumbled
  • Coarse Salt & Cracked Black Peppercorn
  • 1 Cup Shelled Walnuts Chopped & Roasted
  • 1 Tablespoon Olive Oil
  • 2 Tablespoon Rosemary Finely Chopped
  • Lemon/Lime Vinaigrette:
  • 1 Cup Extra-Virgin Olive Oil
  • 4 Tablespoons Lemon Juice
  • 1-2 Tablespoons Orange Blossom Honey
  • 4 teaspoons Lime Juice
  • 2 teaspoons Dijon Mustard
  • 3 teaspoons Fresh Thyme Leaves Finely Chopped
  • 3 Cloves Garlic Minced
  • 3 teaspoons Coarse Salt or to Taste
  • 1 teaspoon Cracked Black Peppercorn or to Taste

Instructions

  • Roasted Rosemary Walnuts:
  • Pre-Heat Oven to 350ºF.
  • In Large Mixing Bowl toss Walnuts, Olive Oil, Rosemary, Salt&Pepper.
  • Spread Walnuts in a single layer over a baking sheet lined with parchment paper.
  • Bake for 10-12 Minutes, or until Golden Brown.
  • Pull from Oven & set aside to cool.

  • Lemon/Lime Vinaigrette:
  • Combine all Ingredients in a Glass Jar w/ Screw-on Lid.
  • Secure Lid & Shake Vigorously until all Ingredients well-mixed.
  • Season to taste with Salt / Pepper.

  • Salad - Putting it ALL Together:
  • Toss Greens & Raspberries in Mixing Bowl with Vinaigrette.
  • Add sliced Fig, Feta Crumble, & Roasted Rosemary Walnuts.
  • Season with Salt / Pepper, to Taste.
  • Plate & Serve.

 

David, A Bachelor & His Grill
Little Black Book of Online Recipes: https://livefirerepublic.com
Drop a Line 2 Connect: abachelorandhisgrill@gmail.com

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

Roasted Dark Chocolate Cashew Butter

 

Roasted Dark Chocolate Cashew Butter

Roasted Dark Chocolate Cashew Butter – The PERFECT addition to any PB&J Sandwich!!

 

Dark Chocolate Cashew Butter

Prep Time5 mins
Cook Time15 mins
Total Time20 mins

Ingredients

  • 16 Ounces Cashews Shelled / Skinned
  • 4 Ounces Dark Chocolate
  • 4 Tablespoons Peanut Oil
  • 1-2 Tablespoon Honey
  • 1 1/2 teaspoons Salt
  • NOTE: If subbing Peanuts recommended to use Spanish Peanuts, shelled / skinned. Oil content of Spanish Peanuts are ideal for Peanut Butter.

Instructions

  • Pre-Heat Oven to 350ºF.
  • In Large Mixing Bowl, toss Cashews, 1 Tablespoon Oil, & dusting of Salt.
  • Spread Cashews, in a single layer, over a lined Baking Sheet.
  • Place in Oven for 8-10 Minutes, or until Golden Brown, stirring irregularly to ensure even toasting.
  • NOTE: Cashews go from Golden Brown to REAL BURNT, REAL QUICKLY. Keep close attention around the 10 Minute Mark.
  • Remove from Oven & place Roasted Cashews in Large Bowl lined with paper towel.
  • Toss nuts gently for a few moments & allow to cool for 5 minutes.
  • In Food Processor, Pulse Roasted Cashews, Chocolate, Honey, & Salt, for 1 minute.
  • Scrape Sides of Processor, folding Nuts/Chocolate back in upon the Mixture.
  • Replace lid & Slowly drizzle 3 Tablespoons Peanut Oil over Mixture, while processing, until desired consistency reached, ~1-2 additional minutes.
  • Serve Immediately, or Scoop Peanut Butter into Air-tight container & store up to 2 months.

 

Roasted WASABI Soy Beans

INGREDIENTS:
-2 Cups Soy Beans
-2 T Wasabi Powder
-1 T Water
-1 Egg White
-2 t Coarse Salt
-2 t Corn Starch

METHOD to the MADNESS:
-Soak Beans in Water for 10-12hrs before Cooking.
-1hr Before Cooking lay out Beans to Dry, in a single layer.
-Pre-Heat oven to 300ºF
-In Mixing Bowl Whip together Egg & Water until foamy.
-Add Soy Beans to Egg, toss lightly until all beans covered, then transfer to a sieve & let drain.
-In Separate Mixing Bowl combine Wasabi, Salt, & Corn Starch.
-Add Beans to Wasabi mix & toss to coat.
-Over a Baking Sheet lined w/ Parchment Paper, spread Wasabi Beans evenly, in single layer.
-Bake for 25 Minutes, then stir beans, reduce Oven to 200ºF, & Bake for additional 20 Minutes.
-Pull from Oven & allow to cool COMPLETELY before Serving.

“Roasted soybeans are a healthier option than fried soybeans as they do not contain additional oil. A 1/4 cup serving of unsalted, roasted soynuts has 130 calories. This serving contains 6 g of fat, 1 g of which is saturated fat, 9 g of carbohydrate, 2 g of fiber and 11 g of protein. There is no trans fat, cholesterol, salt or sugar in this serving of roasted soybeans.”

 

Roasted WASABI Soy Beans

Roasted WASABI Soy Beans