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GRILLED FEAST

cook:

2 h 20 min

Picture for GRILLED FEAST

1,930,006 views  Few things pair better with a summer day than grilling. So why not treat yourself (and 3 friends) to a grilled feast next sunny Saturday!

4 Servings

US

original

metric

INGREDIENTS

For the Grilled Pineapple Shrimp Salad

For the Grilled Pineapple Shrimp Salad

frozen shrimp

1 lb frozen shrimp

ripe pineapple

1 ripe pineapple

As needed neutral oil

As needed neutral oil

poblano peppers

3 poblano peppers

jalapeno pepper, finely chopped

1 jalapeno pepper, finely chopped

mango, chopped

1 mango, chopped

scallion, finely chopped (greens only)

1 scallion, finely chopped (greens only)

lime juice

2 tbsp lime juice

olive oil

1 tbsp olive oil

cumin

¼ tsp cumin

To taste kosher

To taste kosher

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Elote Potato Salad

For the Elote Potato Salad

kosher salt + more to taste

1 tbsp kosher salt + more to taste

8 oz baby potatoes, halved

1 lb 8 oz baby potatoes, halved

white wine vinegar, divided

2 tbsp white wine vinegar, divided

ears of corn, shucked

3 ears of corn, shucked

sour cream

¼ cup sour cream

mayonnaise

⅓ cup mayonnaise

lime juice

1 tbsp lime juice

Zest of  lime

1 Zest of lime

garlic powder

½ tsp garlic powder

ancho chili powder

¼ tsp ancho chili powder

kosher salt

1 tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

cilantro (or parsley), chopped + more to garnish

¼ cup cilantro (or parsley), chopped + more to garnish

red onion, finely chopped

0.25 red onion, finely chopped

cotija cheese + more to garnish

½ cup cotija cheese + more to garnish

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Pimento Cheese Filling

For the Pimento Cheese Filling

sharp cheddar cheese, cubed

8 oz sharp cheddar cheese, cubed

american cheese, cubed

4 oz american cheese, cubed

cream cheese, room temperature + cubed

2 oz cream cheese, room temperature + cubed

jarred pimento peppers or cherry peppers, seeds removed + sliced

2 oz jarred pimento peppers or cherry peppers, seeds removed + sliced

For the Grilled Pimento Burgers

For the Grilled Pimento Burgers

3 oz ground beef (85%)

1 lb 3 oz ground beef (85%)

Reserved pimento cheese filling

Reserved pimento cheese filling

As needed kosher salt

As needed kosher salt

As needed freshly ground black pepper

As needed freshly ground black pepper

hamburger buns, toasted or grilled

4 hamburger buns, toasted or grilled

Tomato, sliced

Tomato, sliced

Lettuce

Lettuce

Ketchup

Ketchup

For the Reuben Hot Dogs

For the Reuben Hot Dogs

Hotdogs of choice

4 Hotdogs of choice

hot dog buns, toasted or grilled

4 hot dog buns, toasted or grilled

Sauerkraut

Sauerkraut

Pastrami, deli sliced

Pastrami, deli sliced

Yellow mustard

Yellow mustard

DIRECTIONS

1.

For the Grilled Pineapple Shrimp Salad

1.

Defrost the shrimp and devein or shell them if necessary. If using easy-peel shrimp, leave the shells on for grilling.

frozen shrimp

1 lb frozen shrimp

2.

Cut the pineapple into 1-inch slices. Coat the slices on each side with oil.

ripe pineapple

1 ripe pineapple

As needed neutral oil

As needed neutral oil

3.

Cut the poblano peppers into 1-inch pieces.

poblano peppers

3 poblano peppers

4.

Grill the pineapple slices, poblano pepper, and shrimp until charred and cooked through.

frozen shrimp

1 lb frozen shrimp

ripe pineapple

1 ripe pineapple

poblano peppers

3 poblano peppers

5.

Allow the grilled ingredients to cool completely.

6.

If necessary, remove the shells from the grilled shrimp. Cut the shrimp into bite-size pieces.

7.

In a bowl, combine the shrimp, pineapple, peppers, and the remaining ingredients. Fold to combine the salad.

frozen shrimp

1 lb frozen shrimp

ripe pineapple

1 ripe pineapple

poblano peppers

3 poblano peppers

jalapeno pepper, finely chopped

1 jalapeno pepper, finely chopped

mango, chopped

1 mango, chopped

scallion, finely chopped (greens only)

1 scallion, finely chopped (greens only)

lime juice

2 tbsp lime juice

olive oil

1 tbsp olive oil

cumin

¼ tsp cumin

To taste kosher

To taste kosher

To taste freshly ground black pepper

To taste freshly ground black pepper

8.

Transfer the salad to a serving dish and reserve in the refrigerator until ready to use.

9.

For the Elote Potato Salad

1.

Fill a medium pot with cold water, salt, and vinegar. Add the potatoes and begin heating the pot. Once the water has come to a boil, allow the potatoes to cook for an additional 10-15 minutes. Drain the potatoes and allow them to cool completely.

kosher salt + more to taste

1 tbsp kosher salt + more to taste

white wine vinegar, divided

2 tbsp white wine vinegar, divided

8 oz baby potatoes, halved

1 lb 8 oz baby potatoes, halved

2.

Grilled the ears of corn on a medium-high flame until evenly charred. Transfer the corn to a sheet tray to cool completely. Once cooled, cut the charred kernels off the cob.

ears of corn, shucked

3 ears of corn, shucked

3.

In a large bowl, combine the sour cream, mayonnaise, lime juice, ancho chili powder, garlic powder, lime zest, salt, pepper, and cilantro. Fold with a plastic spatula until well combined.

sour cream

¼ cup sour cream

mayonnaise

⅓ cup mayonnaise

lime juice

1 tbsp lime juice

ancho chili powder

¼ tsp ancho chili powder

garlic powder

½ tsp garlic powder

Zest of  lime

1 Zest of lime

kosher salt

1 tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

cilantro (or parsley), chopped + more to garnish

¼ cup cilantro (or parsley), chopped + more to garnish

To taste freshly ground black pepper

To taste freshly ground black pepper

kosher salt + more to taste

1 tbsp kosher salt + more to taste

4.

Add the reserved cooled potatoes, grilled corn, red onion, and cotija cheese. Once again, fold to combine.

red onion, finely chopped

0.25 red onion, finely chopped

cotija cheese + more to garnish

½ cup cotija cheese + more to garnish

5.

Transfer to a serving dish and reserve until ready to use.

6.

Garnish with more cilantro and cotija cheese.

cilantro (or parsley), chopped + more to garnish

¼ cup cilantro (or parsley), chopped + more to garnish

cotija cheese + more to garnish

½ cup cotija cheese + more to garnish

7.

For the Pimento Cheese Filling

1.

Combine the cheddar cheese, American cheese, cream cheese, and peppers in the bowl of a food processor.

sharp cheddar cheese, cubed

8 oz sharp cheddar cheese, cubed

american cheese, cubed

4 oz american cheese, cubed

cream cheese, room temperature + cubed

2 oz cream cheese, room temperature + cubed

jarred pimento peppers or cherry peppers, seeds removed + sliced

2 oz jarred pimento peppers or cherry peppers, seeds removed + sliced

2.

Process the mixture until well combined.

3.

Reserve at room temperature until ready to use.

4.

For the Grilled Pimento Burgers

1.

Divide the hamburger into four 5.3 oz (⅓ lb) potions.

3 oz ground beef (85%)

1 lb 3 oz ground beef (85%)

2.

On a sheet tray lined with parchment paper, pat each burger into a disk about ¾ inch thick. Pinch the side to create a shallow bowl shape.

3.

Fill each burger with a dollop with pimento cheese.

Reserved pimento cheese filling

Reserved pimento cheese filling

4.

Enclose the cheese with the burger meat. Poke a hole at the top of each burger to allow any steam from the cheese to release safely.

5.

Season the burgers generously with salt and pepper just before cooking.

As needed kosher salt

As needed kosher salt

As needed freshly ground black pepper

As needed freshly ground black pepper

6.

Start by adding the burgers to the hottest side of the grill first. Sear the burgers on each side for 2-3 minutes. Then, transfer them to the cooler side of the grill to finish cooking to your desired doneness. Optionally, top each burger with more pimento cheese.

hamburger buns, toasted or grilled

4 hamburger buns, toasted or grilled

7.

Add the burgers to the hamburger buns and top with lettuce, tomato, ketchup, and/or other toppings of choice.

Lettuce

Lettuce

Tomato, sliced

Tomato, sliced

Ketchup

Ketchup

8.

Serve immediately.

9.

For the Reuben Hot Dogs

1.

Add the hot dogs to a preheated grill. Cook until heated through, about 4-6 minutes.

Hotdogs of choice

4 Hotdogs of choice

2.

Add the hot dogs to the buns and top with sauerkraut, pastrami, and a drizzle of yellow mustard.

hot dog buns, toasted or grilled

4 hot dog buns, toasted or grilled

Sauerkraut

Sauerkraut

Pastrami, deli sliced

Pastrami, deli sliced

Yellow mustard

Yellow mustard

3.

Serve immediately.

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