Two Recipes for a Grill-Friendly Summer

Last week, I attended TownePlace Suites‘ Flip the Grill barbecue event in celebration of their milestone 300th location in North Austin. Together with Weber, they hosted a “Chopped” style contest where two of Austin local pitmasters Chef Sonya Cote (of Eden East) and Chef Evan LeRoy (of Leroy and Lewis) engage in friendly competition.

Chef Cote’s entry was a seared steak grilled with wood chips and Chef LeRoy went with a daring grilled chicken with ramen noodles and Doritos chip crumbles. In the end, the judges called it a close call and gave the win to Chef Cote.

It was really inspiring watching these two pitmasters work the grill. I am sheepish to admit that I don’t know how to work a grill, as evidence by this video.

Lucky for me, the event host and Weber Grills pitmaster, Kevin Cole shared two recipes at the event. They’re not only tasty but also quite easy for grill novices like me! Here are the recipes for your enjoyment!

Print Recipe

Grilled Sangria Serves 2-4 people

Ingredients

• 1 750 ml bottle of rosé wine chilled
• 2 tablespoons guava nectar or agave syrup
• 2 peaches halved, pits removed
• 8- ounce can pineapple rings optional
• 8 ounces strawberries optional
• 2 limes sliced (optional)

Instructions

• Preheat the grill for 10-15 minutes on high; brush the grates clean. Then set up your grill for direct medium heat at 425-450 degrees.
• Lightly coat fruit with the agave syrup or guave nectar (optional).
• Grill fruit directly on the grates.
• Pineapple: 2-3 minutes per side
• Strawberries: 2 minutes per side
• Limes: 2 minutes per side
• Peaches 3-4 minutes cut side down
• Remove fruit and let cool. Dice pineapple, strawberries, and peaches. Combine all fruit in a pitcher, add the rosé wine and add guava nectar or agave syrup.
• Enjoy!

Grilled and Stuffed Avocados

Print Recipe

Grilled and Stuffed Avocados

Grilled Avocados stuffed with Crab and Black Bean Salad

Course: Side Dish

Cuisine: American

Keyword: Grilled Avocados

Servings: 4 servings

Equipment

• Grill

Ingredients

• 4 avocados
• 1 tablespoon olive oil
• 2 tablespoon lemon or lime juice

Crab & Jalapeno Stuffing Ingredients

• 8- ounce can crab meat or imitation crab meat
• 2 jalapeños
• 1 tablespoon lemon or lime
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• teaspoon smoked paprika

Black Bean Salad Stuffing Ingredients

• 16- ounce can black beans
• 10- ounce can sweet corn
• 16 ounces premade pico de gallo
• 1 tablespoon salt
• 1 teaspoon pepper

Instructions

Instructions for Crab + Jalapeño Stuffing

• Grill jalapeño, remove from grill and chop into pieces.
• Combine crabmeat, jalapeños, salt, peper, paprika, and lemon/lime juice.
• Fill the grilled avocados
• Instructions for Black-Bean Salad Stuffing
• Drain black beans and corn.
• Combine black beans, corn, pico de gallo, lime juice, salt and pepper.
• Fill the grilled avocados
• Enjoy!

Follow my eating adventures and happenings on Instagram. You can also see what is catching my attention in the food world on Twitter and Facebook. Oh, and I just launched a Youtube channel!