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GRILLED FEAST
cook:
2 h 20 min
1,938,186 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
1 lb frozen shrimp
1 ripe pineapple
As needed neutral oil
3 poblano peppers
1 jalapeno pepper, finely chopped
1 mango, chopped
1 scallion, finely chopped (greens only)
2 tbsp lime juice
1 tbsp olive oil
¼ tsp cumin
To taste kosher
To taste freshly ground black pepper
For the Elote Potato Salad
1 tbsp kosher salt + more to taste
1 lb 8 oz baby potatoes, halved
2 tbsp white wine vinegar, divided
3 ears of corn, shucked
¼ cup sour cream
⅓ cup mayonnaise
1 tbsp lime juice
1 Zest of lime
½ tsp garlic powder
¼ tsp ancho chili powder
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ cup cilantro (or parsley), chopped + more to garnish
0.25 red onion, finely chopped
½ cup cotija cheese + more to garnish
To taste freshly ground black pepper
For the Pimento Cheese Filling
8 oz sharp cheddar cheese, cubed
4 oz american cheese, cubed
2 oz cream cheese, room temperature + cubed
2 oz jarred pimento peppers or cherry peppers, seeds removed + sliced
For the Grilled Pimento Burgers
1 lb 3 oz ground beef (85%)
Reserved pimento cheese filling
As needed kosher salt
As needed freshly ground black pepper
4 hamburger buns, toasted or grilled
Tomato, sliced
Lettuce
Ketchup
For the Reuben Hot Dogs
4 Hotdogs of choice
4 hot dog buns, toasted or grilled
Sauerkraut
Pastrami, deli sliced
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.
1 lb frozen shrimp
2.
Cut the pineapple into 1-inch slices. Coat the slices on each side with oil.
1 ripe pineapple
As needed neutral oil
3.
Cut the poblano peppers into 1-inch pieces.
3 poblano peppers
4.
Grill the pineapple slices, poblano pepper, and shrimp until charred and cooked through.
1 lb frozen shrimp
1 ripe pineapple
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.
1 lb frozen shrimp
1 ripe pineapple
3 poblano peppers
1 jalapeno pepper, finely chopped
1 mango, chopped
1 scallion, finely chopped (greens only)
2 tbsp lime juice
1 tbsp olive oil
¼ tsp cumin
To taste kosher
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.
1 tbsp kosher salt + more to taste
2 tbsp white wine vinegar, divided
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.
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.
¼ cup sour cream
⅓ cup mayonnaise
1 tbsp lime juice
¼ tsp ancho chili powder
½ tsp garlic powder
1 Zest of lime
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ cup cilantro (or parsley), chopped + more to garnish
To taste freshly ground black pepper
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.
0.25 red onion, finely chopped
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.
¼ cup cilantro (or parsley), chopped + 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.
8 oz sharp cheddar cheese, cubed
4 oz american cheese, cubed
2 oz cream cheese, room temperature + cubed
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.
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
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 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.
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
Tomato, sliced
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.
4 Hotdogs of choice
2.
Add the hot dogs to the buns and top with sauerkraut, pastrami, and a drizzle of yellow mustard.
4 hot dog buns, toasted or grilled
Sauerkraut
Pastrami, deli sliced
Yellow mustard
3.
Serve immediately.
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