Grillin’ with Doug and Brian

Appetizer Episode

(Dean Parent-Hahn’s Recipe Lab)

Savory Pork Stuffed Mushrooms

Serves 4 people

12 large button mushrooms

1 pound ground pork

1 cup shredded parmesan cheese

1/2 cup goat cheese

1 tsp black pepper

1 tsp kosher salt

1 tsp dried thyme

4 teeth garlic

1 tsp. olive oil

1 medium white onion (fine dice)

1/2 cup Panko (Japanese bread crumbs)

1/2 tsp red pepper flakes (optional)

Technique: Mince the onion and garlic and sauté in the olive oil until soft. Add pork and brown lightly. Set aside and let cool. Combine with remaining ingredients and blend well. Pull the stems out of mushrooms and stuff as much of the filling into the caps as possible. Grill over medium heat with indirect heat.

Tataki

(Sliced, seared beef)

1 pound beef top sirloin (cut 2 inches thick)

Kosher salt to taste

1 tsp olive oil

Marinade

1 cup rice vinegar

1/4 cup soy sauce

1 Tbs. sugar

1 white onion (fine dice)

3 teeth garlic (fine mince)

Salad

1 English cucumber

1 bunch cilantro

2 Tbs. fine diced ginger

Juice of 1 lemon

Kosher salt to taste

Technique: Coat the beef in the olive oil and salt. Sear on all sides until rare to medium rare. Take off the grill and put meat in marinade. Let it sit for up to 24 hours. Slice as thin as you can and lay strips out. Assemble salad and toss with lemon juice and salt. Put a quantity of salad on each beef slice and roll up. Pin with a toothpick. Reduce marinade to a syrup. Serve with the reduced marinade.

Tsukune Yakitori

(Grilled chicken)

1 pound boneless/skinless chicken thigh

2 eggs

2 tsp. all purpose flour

2 tsp cornstarch

6 Tbs. Panko (Japanese bread crumbs)

1 inch piece of fresh ginger

Yakitori Sauce

4 Tbs. Sake

5 Tbs. soy sauce

1 Tbs. Mirin

1 Tbs. powdered sugar

1 tsp cornstarch

Technique: Mince chicken until really fine. Combine with eggs, flour, cornstarch, panko, and minced ginger. Bring a pot of water to a boil and drop the chicken balls in. Cook for approx. 8 minutes or until the balls float to the top and have all changed color. Thread 3 or 4 balls onto a skewer. Grill until nicely browned. Combine all the ingredients for the sauce in a small saucepan and bring to a boil. Allow to reduce by half. Serve with chicken skewers.

Grillin’ with Doug and Brian

“Cajun Exposure”

(Dean Parent-Hahn’s Recipe Kitchen)

Cajun Ribs

1 rack baby back ribs

Rub

2 Tbs. celery salt

2 Tbs. brown sugar

2 Tbs. white pepper

2 Tbs. Black pepper

1 Tbs. garlic powder

1 1/2 tsp. cayenne pepper

1 1/2 tsp. dried thyme

1 tsp. dried sage

Technique: Combine all ingredients, and rub ribs. Allow to marinate for at least four hours.

Mop

1 1/2 cup cider vinegar

1 Tbs. Worcestershire sauce

BBQ Sauce

3 Tbs. butter

1/4 cup minced onion

1 cup cider vinegar

1 cup tomato sauce

1/4 cup Worcestershire sauce

2 tsp. brown sugar

1 tsp. kosher salt

1/2 tsp. black pepper

1/2 tsp. cayenne pepper (or more to taste)

Technique: Melt butter; add onions and sauté until soft. Add remaining ingredients and simmer for 20 minutes.

Southern Buttermilk-Sweet Potato Biscuits

8 oz cooked sweet potatoes (peeled and chilled)

1/3 cup buttermilk

1 cup All-purpose flour

1 1/2 tsp baking powder

1 tsp sugar

1 tsp chili powder

1/2 tsp kosher salt

1/4 tsp baking soda

1 Tbs. Lard, well chilled (don’t wimp out and use shortening or butter!)

Technique: Preheat oven to 450 degrees. Puree the sweet potato with the buttermilk in a food processor or blender.  Sift the dry ingredients together in a bowl. With a pastry blade or two forks, cut in the lard and blend until you get an even texture of a coarse crumble. Fold in sweet potato and buttermilk mixture and knead lightly. Roll out and cut out 2 inch biscuits. Bake on greased baking tray for about 14 minutes. Halfway through the baking process, turn the baking sheet. Serve hot with butter and honey.

Side Dishes

Basmati rice, and red beans.

“pot-Licker” Greens (sautéed collard greens with bacon and onion)

Grillin with Doug and Brian

“Late Summer Nights Episode”

(Dean Parent-Hahn’s Recipe Lab)

Pork Chops with Cherry & Rosemary Barbecue Sauce

For the Marinade-

2 Tbs. brown sugar

2 Tbs. extra-virgin olive oil

1/4 cup freshly squeezed orange juice (about 1 orange)

1 tsp. chili powder

1 tsp Allspice

1 tsp. cumin

4 boneless pork loin chops (1.5 inches thick)

Technique: Combine all ingredients in a mixing bowl and mix well. Allow chops to marinate.

Cherry-Rosemary Barbecue Sauce

Makes about 3 cups

1 medium onion

1 Tbs. Fresh rosemary (fine mince)

3 garlic teeth (fine mince)

1 Tbs. chili powder

2 cups canned crushed tomatoes

1/2 cup freshly squeezed orange juice (about 2 oranges)

1/2 cup ketchup

1/4 cup light brown sugar

1 cup frozen sweet cherries

Technique: Blend all ingredients in a food processor and pulse until smooth. Adjust seasoning and hold at room temperature.

Balsamic & Garlic Grilled Vegetables

Marinade

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 tsp. fine minced fresh garlic

1 tsp. cane sugar

1/2 tsp. dried basil

Salt and pepper to taste

1 bunch asparagus spears

2 zucchini

1 yellow squash

1 red onion

1 red bell pepper

Technique: Blend marinade ingredients together. Slice vegetables in uniform sizes for grilling and allow to marinate for a minimum of two hours. Grill until slightly soft, with nice grill markings.

Grill-Ready Garlic Bread

1 baguette (sliced down the middle)

10 teeth minced fresh garlic

1/2 stick butter

1/4 cup extra virgin olive oil

Kosher salt and pepper to taste

Technique: In a small sauce pan. Combine oil, butter, and garlic, and sauté until melted. Salt and pepper and apply to bread. Wrap entire loaf in foil and grill.

Grillin’ with Doug and Brian

(Dean Parent-Hahn’s Recipe Lab)

Spanish Stuffed Chicken Episode

Chicken preparation

Serves 4

4 chicken breasts (you may also use thighs) Bone-in, skin-on

6 oz Spanish Chorizo

6 oz Manchego cheese (or other hard sheep or goat cheese)

1 large egg

1 Tbs. flour

4 scallions (very fine mince)

4 teeth garlic

Salt and pepper to taste

Extra virgin Olive oil

Paprika-Butter Sauce

4 Tbs. Unsalted butter

1 Tbs. good Spanish paprika

2 teeth of garlic (very fine mince)

1 tsp. Brown sugar

1/4 tsp Cayenne pepper (optional)

Kosher salt to taste

Technique: Wash chicken parts and pat dry with a towel. Combine all other ingredients and mix into a paste. Take one quarter of mixture and stuff under skin of each piece of chicken. Replace chicken skin and coat chicken pieces with olive oil. Grill bone side down for majority of grill time.

Spanish Mixed Grill

1/3 cup extra virgin olive oil

Juice of 1 lemon

3 teeth garlic (fine mince)

2 Tbs. Fresh Basil

2 lbs. red potatoes (sliced 1/4 inch thick)

6 oz green beans (trimmed)

6 oz carrots (sliced lengthwise)

1 red or yellow bell pepper

1 zucchini (cut into strips)

1 yellow squash (cut into strips)

1/3 cup olives (green or black)

Technique: Combine the first four ingredients and mix well. Add the potatoes and allow to sit for 30 minutes. Grill potatoes until half done. Add remaining vegetables to marinade and then onto the grill. Arrange platter with grilled vegetables and toss with olives. Serve with dipping sauce below.

Vegetable Aioli

4 teeth garlic

1 egg

3/4 cup extra virgin olive oil

Juice of 1/2 lemon

Salt and pepper to taste

Technique: In a food processor, mince garlic and add the egg. Blend until you get a nice paste. Slowly pour in 1/4 cup of olive oil while motor is running. Stop mixer, add lemon juice and re-start motor. When running, drizzle in remaining olive oil until smooth and thick. Season with salt and pepper.

Grillin’ with Doug & Brian

Dean Parent-Hahn’s Recipe Lab

Italian Grill Episode

Grilled Rack of Lamb (Roman Style)

1 rack of young lamb (2 portions)

4 teeth garlic

2 Tbs. fresh rosemary

1 Tbs. Dijon Mustard

Olive oil

Salt and pepper to taste

Yogurt Sauce

Zest of 3 lemons

1 tsp cumin

1 Tbs. Sugar

1 cup plain yogurt

Salt and pepper to taste

Technique: Mince garlic and blend with rosemary, and mustard. Cover the chops in olive oil and cover with the garlic, mustard, and rosemary. Salt and pepper to taste. Allow to rest at home temperature for 1 hour.

Zest lemons and mix with remaining ingredients. Allow to come to room temperature.

Grilled Peppers

1 red bell pepper

1 yellow bell pepper

1 cucumber (peeled and cut into thin rounds)

1 Tbs. capers

1/4 cup extra virgin olive oil

1 tsp dried thyme

1 tsp dried oregano

1/4 cup red wine vinegar

1 cup toasted bread crumbs

Salt and pepper to taste

Technique: Coat peppers in olive oil and salt and pepper. Grill on the hottest part of the grill and char on all sides. Put the peppers in a sealed container to “Sweat”. After they cool, peel the skin off and cut into 1 inch thick strips discarding steam and seeds. Toss peppers in a bowl with cucumbers, seasonings, vinegar, and olive oil. Adjust seasoning. Let salad stand for 30 minutes at room temperature. Toast bread crumb under broiler or on the grill until golden brown. Top salad with toasted bread crumbs and serve.

Grillin’ With Doug & Brian

(Dean Parent-Hahn’s Recipe Lab)

(Spicy Wilted Flank Steak Salad Episode)

Dry Rub

1 tsp garlic powder

1/2 tsp ground cumin

1 tsp kosher salt

1 tsp black ground pepper

1 tsp smoked paprika

1/2 tsp cayenne pepper

1 Flank Steak

Technique: Mix ingredients for dry rub and rub all over steak. Allow to sit in the cooler for two or more hours. Grill when salad components are ready.

Dressing

3 teeth of garlic (fine mince)

1 chipotle chili en adobo (fine mince)

Juice of two limes

1/2 cup vegetable or beef broth

Salt and pepper to taste

1 tsp smoked paprika

1 tsp olive oil

Technique: Mince garlic and sauté for a moment in olive oil. Add remaining ingredients and allow to simmer until mixture is reduced by half. Hold warm to dress salad.

Salad Assembly

1 bunch of Boston Bibb lettuce (or any of your choice)

1 avocado (sliced thin)

1 cup cherry or grape tomatoes (cut in half lengthwise)

1 cup chopped cilantro

Scallions (fine chop)

Lime wedges

Queso fresca

Technique: Wash and rough chop the lettuce. Peel and slice the avocado, mince the onion, chop the cilantro, and ready the limes. Grill steak and allow to rest for 10 minutes. Slice very thin and serve over lettuce. Pour warm dressing over steak and lettuces and garnish with avocado, cilantro, tomatoes, and scallions. Serve with warm corn or flour tortillas and lime wedges.

Grillin’ with Doug & Brian

Korean BBQ Episode

(Dean Parent, Hahn’s Recipe Lab)

Korean Barbecue (Galbi)

For the meat:

1 lb rib eye beef, very thinly sliced

2 Tbsp. sugar (or more to taste)

2 Tbsp. soy sauce

2 tsp. Asian sesame oil

2 teeth garlic, finely minced

1 Tbsp. rice vinegar

3 Tbsp. oil

For the sauce:

2 Tbsp black bean sauce

2 Tbsp. sweet chili sauce

1 garlic clove, finely minced

1/2 tsp. rice vinegar

For the rice:

1 C. short-grain rice

2 C. water

For serving:

1 head green leaf lettuce, washed and separated into whole leaves

How to make it

Sprinkle the sugar evenly over both sides of all the slices of meat. Let sit for 10 minutes.

In the meantime, prepare the marinade. In a small bowl, blend together the soy sauce, sesame oil, garlic, and rice vinegar.

Pour the soy sauce mixture over the meat and mix well. Marinate for 10 minutes.

While the meat is marinating, begin cooking the rice. Bring the rice and water to a boil in a medium covered saucepan. Reduce the heat to the lowest setting, cover the pot with a lid, and allow the rice to steam for 20 minutes.

Once the rice is cooking, prepare the sauce. Mix the black bean sauce, sweet chili sauce, garlic, and rice vinegar in a small bowl. Set aside until serving time.

Finally, grill the meat over high heat. Cook the meat in small batches until brown and caramelized.

Serve the meat along with the sauce, rice, and lettuce leaves.

To eat, place a large spoonful of rice down the center of a lettuce leaf, add a few slices of meat, and top with sauce. Roll the lettuce leaf around the filling, and eat like a wrap.

Korean Chicken Wings (Tong Dak)

These Korean chicken wings are good for almost any occasion. Tongdak chicken wings are juicy, spicy, and sweet, and it’s impossible to just eat one.

Ingredients:

2 pounds chicken wings and drumettes

1 inch piece of fresh ginger, minced

2 tsp sesame oil

6 Tbsp soy sauce

3 Tbsp sugar

3 Tbsp honey

5 cloves garlic, minced

1/2 small onion, minced

1 Tbsp red pepper paste

Preparation:

Mix all ingredients together for the sauce (everything but the chicken).

Marinate chicken for at least an hour in the sauce (a few hours is better). Marinate chicken in half the liquid, reserve the other portion for dipping. Grill until done, and heat dipping sauce.

Korean Stir Fry Vegetables

1/2 head Napa cabbage

1 red bell pepper (julienne cut)

1 green bell pepper (julienne cut)

1 cup bean sprouts

1/2 large red onion (julienne cut)

4 teeth garlic

1 tbs. toasted sesame oil

1 tbs. rice wine vinegar

1 tbs. soy sauce

1/2 tsp dried chili flakes (optional)

Cut all ingredients as directed. Heat sesame oil, and start the sauté with the onion, red pepper, and green peppers. Sauté for 2 minutes until vegetables soften. Add cabbage, bean sprouts, and garlic. Sauté and season with soy sauce, vinegar, and chili flakes (if using). Serve immediately.

Pajeon (Korean Pancakes)

2 cups flour (all purpose)

2 cups water

2 eggs

1 bunch scallions

Vegetable oil

Salt & pepper to taste

Dipping sauce

¼ cup soy sauce

½ tbsp vinegar (distilled white)

1 stalk scallion, minced

1 clove garlic, minced

½ tsp Korean dried hot chili pepper flakes (optional)

½ tsp sugar

1 tsp sesame oil

Cooking Directions (Serving 4 pancakes)

In a large bowl, mix flours, water and egg till smooth. Add more flour or water if needed to get the consistency of a thin pancake batter.

Stir in half the chopped scallions and season with salt and pepper. Let set for about 10-15 minutes.

Heat a skillet over medium flame and a little oil.

Pour about ¾ cup batter into the skillet, tilting the pan to cover the bottom.

Sprinkle over a few of the scallions and let cook for 6-8 minutes until the bottom is lightly browned.

Cut into wedges and dip in sauce.

Grilling With Brian & Doug

(Dean Parent-Hahn’s Recipe Lab)

Red Pizza Sauce

1 (29 oz.) can tomato sauce

1 (6 oz.) can tomato paste

1 medium red onion

3 cloves garlic

1 Tbs. sugar

1 bay leaf

1 1/2 tsp. oregano

1/2 tsp. fennel seed

1 tsp. basil

1/4 tsp. thyme

1/4 tsp. rosemary

2 Tbs. olive oil

Salt & pepper to taste

Sauté garlic and onion in olive oil until soft. Add spices and sugar and sauté for one minute. Add tomato products and simmer at low heat for two hours. Adjust seasoning.

Pizza Dough

1 1/3 C warm water + 1/4 oz yeast, let sit 5 minutes

3 C all purpose flour

3/4 C semolina flour

1 t salt

1 t sugar

1/3 C olive oil

Mix everything together and knead a few minutes in a stand mixer with the dough hook attachment.  Place in an oiled bowl and cover with plastic wrap.  Let sit at least 2 hours in a warm place until doubled.

Turn out onto floured work surface.  Roll over a few times until covered with flour.  Divide into balls about the size of a small orange.  Cover and let rest 10 minutes.

This makes 4-6 pizzas.

Hahn’s Signature Pizza Selections

#1 Asparagus tips, fresh mozzarella, and jamon serrano

#2 fresh basil, fresh mozzarella, and tomato (tomatoes sliced thin and added after pizza is cooked)

#3 Caramelized onion, pork sausage, and peppadew

Grillin’ with Doug & Brian

Grilled Trout Episode

(Dean Parent, Hahn’s Recipe Lab)

Northwoods Stuffed Trout

4 dressed trout (skinned and boned)

8 strips smoked bacon (partially cooked)

Marinade

3 cloves garlic (fine mince)

juice of 1 lemon

1/2 tsp kosher salt

1/2 tsp ground black pepper

1/4 tsp red pepper flakes (optional)

Stuffing

1/4 cup dried cherries

1/4 red bell pepper (fine dice)

1/2 cup onion (fine dice)

1 stalk of celery (fine dice)

1/2 cup panko (Japanese bread crumbs)

1 tbs fresh parsley (fine mince)

salt and pepper to taste

Technique: Combine ingredients in marinade and rub outside and inside of the trout. Let marinate for 1 hour.  Sauté bacon in heavy bottom pan and remove when it is half cooked. Sauté onion, celery, bell, and bell pepper and combine with remaining ingredients for the stuffing and adjust seasoning with salt and pepper. Stuff the trout and wrap the fish shut with two bacon strips each. Grill over medium heat.

Sides

Wild Rice Pilaf

2 cups wild rice (cooked)

1 medium red onion

2 stacks of celery (fine dice)

3 teeth garlic

1/4 cup water chestnut slivers

1/4 cup slivered almonds

1 tsp dried sage

2 tbs butter

salt and pepper to taste

Technique: Sauté garlic, onion, and celery in butter until soft. Add chestnuts and almonds and sauté 1 more minute. Stir in rice and sage, and season. If you find the mixture dry, add 1/2 cup of chicken or vegetable stock.

Prosciutto Wrapped Asparagus

4 spears of asparagus per person

4 slices of prosciutto (or Jamon Serrano) per person

juice of 1/2 lemon

salt and pepper to taste

Technique: Wrap asparagus with ham and grill. When finished, spritz with lemon juice and season. Use very little salt, if any, as the ham is quite salty.

Grillin’ with Doug & Brian

Fourth of July at the Lake

(Dean Parent-Hahn’s Recipe Lab)

Chicago Style Hot Dogs

Skin-on hot dogs

Sport peppers

Special relish

Chopped red onion

Sliced tomatoes

Poppy seed rolls

Technique: Grill dogs until cooked through. Assemble on bun and top with all the ingredients.

Stuffed Burgers

85/15 % Ground Beef

Cheese of your choice (try an aged cheddar or blue cheese)

Kosher salt and pepper to taste

Kaiser roll

Lettuce

Tomato

Sliced red onion

Mayo

Ketchup and mustard

4th of July Pasta Salad

1 # Rotini (or rotelli) pasta

1/2 cup chopped pepperoncini

1/2 cup fine chopped tomatoes

1/4 cup chopped red onion

3/4 cup crumbled feta cheese

1/4 cup chopped kalamata olives

1/2 cup EVOO

1/4 cup red wine vinegar

1 tsp. sugar

1 tsp. oregano

Kosher salt and pepper to taste

Technique: Boil pasta until al-dente. Remove and chill. Lightly oil with EVOO. Chop all ingredients into like-size pieces. Toss with olive oil, vinegar, and spices. Adjust seasoning as needed.

Mexican Style Grilled Corn

Corn on the cob (peel back husks, but don’t remove)

1/2 cup Queso Anejo cheese (you can sub feta)

Lime squeezes

1/2 cup of mayonnaise

Cayenne pepper

Technique: Peel back corn husks from ears but do not detach. Clean corn silk out and replace husks. Grill corn ears with husks replaced. Roll cooked ears in mayonnaise, squirt with lime, and roll in cheese. Sprinkle with cayenne pepper to taste.