GRILLIN’ & CHILLIN’ Bobby Flay Recipes Brats in the Backyard

Bobby Flay Recipes
Brats in the Backyard
Easy Summer Entertaining
Letter from
the Publisher
One of my favorite things to do in the summer is to get a group of friends together and chill with good food off the grill and some tasty mixed drinks. Spending time outdoors, enjoying good food and great company - that’s what Summer is
all about!
I’m hoping this little ebook will give you a few new ideas about how to easily create a backyard gathering, beach picnic or barbeque. Here you’ll find a few new
ways to enjoy some old summertime favorite dishes as well as some new interesting recipes.
I would like to invite you to try these recipies and let me know what you think. I
hope you enjoy them as much as have.
I wish you and your family a fun and safe summer of
Chillin’ and Grillin’ style.
Joe Talentino
Online Publisher & Producer
PS: If you have some great recipies you would like to share with our readers
please send them my way!
email: [email protected]
Talentino Media Services, Inc
105 Lilac Street | Kingsland, GA 31548
Ph: 904.345.0755
email: [email protected]
Your Guide to Fun Things To Do on the Coast!
Table of Content
Real Food for Real People with celebrity chef Bobby 3 - 7
Fresh from the Grill Sizzling Summer 8 - 11
Brats in the 12
Hot Summer Entertaining with Cold Brew 13
Simple Summer 14 - 15
Celebrate Summer with Sensational 16 -17
Easy Summer 18-20
Summer Grilling that’s off the 21 - 22
A Refreshing Summer 23
Cocktails with Heat! 24
Real Food for Real People
from Celebrity Chef Bobby Flay
ost parents face the same mealtime dilemma - time is short, palates are
picky and then we also need to consier the food budget. Celebrity chef
Bobby Flay has helped us by creating these delicious recipes suitable for the
whole family. “Real food does not have to be complicated. With a few basic ingredients, it’s easy to create a meal you can feel good about serving the whole family,” said
Flay. Flay encourages using food made with ingredients that are simple and delicious.
Pimento (Red Pepper) Cheese-Bacon Burgers
A Bobby Flay Recipe
Prep Time: 15 minutes / Chill Time: 30 minutes
4 servings
1/3 1/4 1/4 1/4 1/4 1/4 1/3 1-1/2 4
cup Hellmann’s(r) or Best Foods(r) Real Mayonnaise
teaspoon Kosher salt
teaspoon ground black pepper
teaspoon cayenne powder
pound extra sharp white cheddar cheese, coarsely grated
pound extra sharp yellow cheddar cheese, coarsely grated
cup drained and finely chopped roasted red peppers or piquillo
pounds lean ground beef
hamburger buns
thick slices double smoked bacon, crisp-cooked
Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers.
Cover and refrigerate at least 30 minutes.
Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking,
evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on
buns, then evenly top with bacon.
Smoked Chile Cole Slaw
A Bobby Flay recipe
Prep Time: 10 minutes
Chill Time: 20 minutes
4 servings
1/2 cup Hellmann’s(r) or Best Foods(r) Real Mayonnaise
tablespoons chipotle peppers in adobo sauce
tablespoons fresh lime juice
teaspoons honey
teaspoon ground cumin
Kosher salt and freshly ground black pepper
medium head green cabbage, finely shredded
large carrots, finely shredded
small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro
Combine mayonnaise, chipotle peppers in adobo sauce, lime
juice, honey and cumin in large bowl. Season, if desired, with
salt and black pepper. Stir in remaining ingredients. Cover and
refrigerate at least 20 minutes before serving.
Grilled Potato Wedges With Malt Vinegar-Tarr agon Dip
A Bobby Flay Recipe
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 25 minutes
6 servings
2/3 1-1/2 1
1/4 2
cup PLUS 1 teaspoon malt vinegar
cups Hellmann’s(r) or Best Foods(r) Real Mayonnaise
tablespoon chopped tarragon
Russet or all-purpose potatoes, scrubbed
cup canola oil
tablespoons finely chopped flat-leaf parsley
Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half.
Remove saucepan from heat and let cool 5 minutes.
Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if
desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise
into 8 slices.
Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until
golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.
Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.
Goat Cheese Crostini With Gr ape Salsa
A Bobby Flay Recipe
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 8 minutes
6 servings
1/2 1
1/3 cup red grapes, diced
cup blue and/or black grapes, diced
small red onion, finely chopped
jalapeño pepper, finely chopped
tablespoons chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
tablespoons red wine vinegar
slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
ounces herbed goat cheese, slightly softened
cup Hellmann’s(r) or Best Foods(r) Real Mayonnaise
Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt
and pepper. Let stand at least 30 minutes.
Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper.
Evenly spread cheese mixture onto crostinis, then top with grape salsa.
Fresh From the Grill
Beef Fajita Salad with Mango-Serrano Vinaigrette
Sizzling Summer Salads
A sensational summer menu can be simple, yet satisfying; exotic, yet familiar. Instead of making salad a
sleepy side item this summer, mix things up and add some sizzle to the table with a sumptuous entrée salad
straight from the grill.
Grilling adds intense flavor to summer’s freshest salad ingredients. Try choosing a selection of colorful
fruits, flavorful meats, crisp vegetables, delicious seasonings and luscious marinades that pop. Two
delectable choices that can make your grilled salads sing are beef and fresh mango. Beef is a traditional
summer grilling favorite. In fact, according to a recent survey, conducted by Pelegrin Gray on behalf of the
Beef Checkoff Program, 55 percent of Americans prefer to grill beef, such as a steak like filet, ribeye or
T-bone, versus other meat. Also, mango is the world’s most popular fruit, and a year-round source of the
naturally sweet, refreshing taste of the tropics.
For recipes and instructions on how to select and cut a mango, visit Visit for beef grilling guidelines and additional recipes.
Fresh From the Grill
Sizzling Summer Salads
Makes 4 servings
3 medium mangos, peeled, pitted and
cheeks sliced off
Olive oil
2 medium poblano peppers
1/2 teaspoon ground black pepper
1 pound beef top sirloin steak, 1 inch thick
1 large red onion, cut into 1/2-inch slices
1 cup radishes, thinly sliced
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons water
1 to 2 serrano peppers
3 tablespoons olive oil
Beef Fajita Salad with
Mango-Serrano Vinaigrette
Brush mangos with oil. Place mango cheeks and
poblanos on grill over medium, ash-covered coals.
Grill poblanos, uncovered, 9 to 10 minutes (gas
grill times remain the same) or until skins are
blackened, turning occasionally. Grill mangos 8 to
14 minutes (gas grill times remain the same) or
until very tender, turning occasionally. Seal peppers
in food-safe bag and let stand for 15 minutes. Cool
and cut mangos into 3/4-inch cubes and reserve.
Press black pepper onto beef steak. Brush onion
with oil. Place steak on grid; arrange onion around
steak. Grill, uncovered, 17 to 21 minutes (over
medium heat on preheated gas grill, covered, 13 to
16 minutes) or until steak is medium rare (145°F)
to medium (160°F) doneness and onion is tender,
turning occasionally.
For vinaigrette, measure 1/2 cup cubed mango
and combine with lime juice, water and serranos in
food processor. Cover; process until smooth. With
motor running, slowly add oil, processing until well
blended. Season with salt, as desired.
Discard skins, stems and seeds from poblanos; cut
into 3/4-inch pieces. Carve steak into slices. Halve
onion slices. Place beef, remaining mango, onion,
poblanos and radishes on platter. Season with salt.
Drizzle with vinaigrette; toss to coat. Sprinkle with
Courtesy of The Beef Checkoff and National Mango Board
Simple Steak Grilling Tips
Make the Most of Mangos
• Use a medium heat setting on a gas or charcoal grill.
For charcoal grills, carefully hold the palm of your hand
at cooking height above the ash-covered coals. Count
the number of seconds you can hold your hand in that
position; approximately 4 seconds is medium heat.
• Always use tongs to turn steaks. Using a fork will pierce
the beef, allowing flavorful juices to escape.
• For best results, cook steaks to medium rare (145°F)
or medium (160°F) doneness. The most accurate
way to determine temperature is with an instant-read
• Mangos contain more than 20 different vitamins and
minerals, are an excellent source of vitamins C and A and
a good source of dietary fiber.
• Color is not the best indicator of ripeness. Simply
squeeze the mango gently to determine ripeness level. A
ripe mango should give slightly, but not be too soft.
• To ripen mangos, store at room temperature. Once ripe,
store mangos in the refrigerator for up to five days.
Asian Beef & Wild Rice Salad
Makes 4 servings
2 beef top loin (strip) steaks, 3/4 inch thick
2/3 cup light Asian-style dressing, divided
1 1/4 cups long-grain and wild rice blend
2 1/2 cups water
1medium red bell pepper, cut into 3/4-inch pieces
1 1/4 cups hothouse cucumber, cut into half-moon slices
1 1/4 cups frozen shelled edamame, thawed
1/4 cup sliced green onions, divided
2 tablespoons chopped cilantro
Place beef steaks and 1/3 cup dressing in food-safe plastic bag; coat evenly. Close bag and refrigerate 15
minutes to 2 hours.
Cook rice in water according to package directions, omitting butter and salt, if desired. Cool in large bowl.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals.
Grill, uncovered, 15 to 18 minutes (over medium heat on gas grill, covered, 11 to 15 minutes) for medium
rare (145°F) to medium (160°F) doneness, turning occasionally.
Add pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining dressing to rice; toss
to combine. Season with salt.
Carve steaks into slices. Place salad on plate. Arrange steak over salad; top with remaining green onion.
Courtesy of The Beef Checkoff
Fresh From the Grill
Sizzling Summer Salads
Honey Grilled Fruit with Lime-Mint Vinaigrette
Makes 8 servings
Lime-Mint Vinaigrette:
tablespoons fresh lime juice
tablespoon olive oil
teaspoons honey
teaspoon finely chopped
fresh mint
Honey Grilled Fruit:
1/4 cup honey
tablespoon fresh lime juice
1/2 teaspoon cinnamon
large firm but ripe mangos,
peeled, pitted and cut
into large spears
1/2 fresh pineapple, peeled,
cored and cut into spears
large peach, pitted and cut
into 8 wedges
plums, pitted and
Mascarpone cheese
Fresh From the Grill
Sizzling Summer Salads
Whisk together vinaigrette ingredients in a small bowl; cover and refrigerate until ready to
serve. Whisk together honey, lime juice and cinnamon. Grill all fruit over medium heat for a
few minutes on each side or until grill marks appear, basting with honey mixture several times.
Remove from grill and place in a large bowl; let cool and chop pineapple into large chunks. Place
grilled fruit back into bowl, add vinaigrette and toss lightly to coat. Cover and refrigerate for at
least 1 hour, stirring several times. Transfer to salad bowls or plates and top each with a dollop
of mascarpone cheese.
Courtesy of National Mango Board
Brats in the Backyard
Forget about the regular hotdogs - instead, why not invite friends and family over for Bratwurst in your backyard? These delicious simmered in Coke and then grilled to perfection will have everybody asking for the
recipe. It’s up to you if you want to share it - or keep it a family tradition for years to come.
This recipe comes from Chris Lilly, head chef of Big Bob Gibson Bar-B-Q Competition Cooking Team, which
has amassed 10 World BBQ Championships. The award-winning pitmaster recommends using a charcoal grill
to bring out the best flavor and shares a few tips to make your menu a success.
Grilled Bratwurst with Chow-Chow
Makes: 8 servings
Prep time: 20 min + 4-12 hrs for vegetable marinade
Cook time: 1 hour, 10 minutes
8 uncooked bratwurst sausages
8 hotdog buns
2 cans cola (24 ounces)
1 medium head cabbage, shredded
4 green bell peppers, diced
2 onions, diced
2 green tomatoes, diced (can substitute tomatillos)
1/2 cup salt
3 cups vinegar
2 1/2 cups sugar
1 tablespoon celery seed
1 teaspoon turmeric
Recipe created by Barbecue Expert Chris Lilly on Behalf of
Kingsford(r) Charcoal
In large container, combine cabbage, peppers, onions,
and tomatoes (raw vegetables should equal 2 1/2 to 3
quarts). Mix with 1/2 cup salt, cover, and let stand for
4-12 hours. Drain well.
Combine vinegar, sugar, celery seed, and turmeric in
a large pot and bring to a boil. Add drained vegetables
and simmer for 1 hour, stirring occasionally. Chowchow can be served as a hot or cold topping. For canning, spoon into sterilized pint canning jars and seal.
(Makes 3 pints)
Pour cola into small pot. Add sausages, bring to a boil.
As soon as cola turns clear, remove sausages (about
4-5 minutes).
Preheat charcoal grill to 400°F. Place bratwursts on
hot grate over direct heat for 2 minutes on each side.
Remove from grill and place on bun. Top with a generous helping of Chow-chow.
Hot Summer Entertaining
Cold Brewed Coffee
Cool off guests at your next summer party or backyard
BBQ with refreshing iced coffee drinks. A growing
number of coffee lovers are finding that the best way
to make an iced coffee drink is to start with a smoothtasting cold brewed coffee concentrate.
What is cold brewing? It’s a process that uses cold water
to extract the natural, delicious flavors of coffee and
leaves behind undesirable bitterness. The result: a bold,
slightly sweet, a little crisp, super-smooth taste with
the added benefit of about 50 percent less acidity than
conventional brewing methods.
Classic Iced Cold Brewed Coffee
part cold brewed coffee concentrate
part cold filtered water
Pour contents over ice into a chilled glass.
Add a flavored simple syrup and cream to taste
and mix.
Iced Cold Brewed Coffee Spritzer
part cold brewed coffee concentrate
parts cold sparkling water
lemon twist
Simple syrup to taste
Pour contents over ice into a chilled glass.
Top with a lemon twist garnish.
Iced Cold Brewed Coffee Vanilla Latte
part cold brewed coffee concentrate
part chilled milk
1/2-1 ounce vanilla syrup
serving cup of ice
Combine all ingredients into a cocktail shaker
over ice and shake vigorously.
Pour all ingredients into a chilled glass letting
the foam rise to top.
Iced Cold Brewed Coffee Mocha
parts cold brewed coffee concentrate
part chilled half and half
ounce bittersweet chocolate sauce
Combine all ingredients into a cocktail shaker
over ice and shake vigorously.
Strain into a chilled cocktail glass.
Using a system such as the Seattle’s Best Coffee Toddy
brewing system lets you make up to 48 fluid ounces of
coffee concentrate – which is enough to make plenty of
iced coffee treats for a party.
The cold brewing process is very simple.
• Use regular or coarsely ground coffee with your
• Add two cups of water and a half a pound of
ground coffee, such as Seattle’s Best Coffee®
Beach House Blend®
• Wait five minutes then slowly add two additional
cups of water.
• Allow to cold brew in the refrigerator for 12
hours before draining, for maximum results
Create a party-ready iced coffee bar for guests by setting
out a bowl of ice, pitchers of water, milk, sugar, tall
glasses and cocktail umbrellas. And you can get creative
with different flavored syrups or add-ons like whipped
If you have leftovers, the cold-brewed coffee concentrate
may be refrigerated for up to 14 days without any
deterioration in taste or freshness. If frozen, the
concentrate will remain great tasting for up to six
To get more recipes for entertaining and find out
more about cold brewing, visit
ummertime entertaining should be easy and fun. And it can be - with some simple solutions and fresh recipes.
Holly Clegg, the “Queen of Quick,” is a best-selling cookbook author who knows how to keep things sweet
and simple. She’s teamed up with the American Chemistry Council’s Plastics Make it Possible campaign to offer helpful tips and recipes to make your summer entertaining a breeze.
Simple & delicious
For the tropical dessert pizza, make the cookie crust the day before. Mix the filling and store it in an airtight plastic
container, then cut up fruit and store in individual resealable plastic bags. Be creative and substitute your family’s
favorite fruits. Kids will have fun arranging the sliced fruit on this yummy dessert pizza!
-Three ingredients plus three minutes equals one tasty marinade. Let the kids help pour the ingredients into a resealable plastic bag to flavor juicy pork tenderloins with a subtly sweet, spicy marinade.
-The combination of crisp watermelon, juicy tomatoes and fresh basil with balsamic vinegar creates a fantastic and
refreshing light salad. Just cut up ingredients and store in separate plastic containers, then toss together right before
the party to keep the flavors fresh.
3-Ingredient Marinade for Pork Tenderloin
Makes 6 to 8 servings
2 1-pound pork tenderloins, trimmed of excess fat
1/4 cup reduced sodium soy sauce
1/4 cup roasted garlic seasoned rice vinegar
2 tablespoons honey
Preheat oven 350°F.
In bowl, combine all ingredients except tenderloins.
Place meat in dish or large resealable plastic bag,
pour marinade over meat. If time permits, refrigerate
overnight, turning meat several times.
Bake 40 to 45 minutes or until meat thermometer
inserted into the thickest portion of the tenderloin registers 160°F. Slice tenderloin, serve.
Quick Tip: Tenderloins come two to a package. If one
will be enough for you to serve, halve recipe, freeze
other tenderloin in freezable plastic bag.
Watermelon and Tomato Salad
Makes 10 (1/2-cup) servings
4 cups scooped out watermelon balls or chunks
1/2 cup chopped red onion
1 pint cherry tomatoes, halved
2 tablespoons fresh chopped basil
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt to taste
1/3 cup crumbled reduced fat feta cheese, optional
In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar and toss with salad.
Season to taste. Refrigerate until serving.
Materials courtesy of
Tropical Fruit Dessert Pizza
Makes 12 servings
1 18-ounce roll refrigerated ready-to-slice sugar cookie dough
1/3 cup sugar
1 8-ounce package fat-free cream cheese
1 teaspoon coconut extract
1 1/2 teaspoons grated orange rind
1 cup fat-free frozen whipped topping, thawed
1 26-ounce jar mango slices, drained, or 2 fresh mangoes, sliced
1 16-ounce can pineapple slices, drained, or 1 fresh pineapple, sliced
1 11-ounce can mandarin orange segments, drained
1/2 cup apricot preserves
For more tips on ways to make summer
entertaining a breeze,
2 tablespoons orange liqueur or orange juice
2 tablespoons coconut, toasted, optional
Preheat oven 350°F.
Press cookie dough into a 12 to 14-inch pizza pan coated with nonstick cooking spray. Bake 12 minutes,
cool completely.
In medium mixing bowl, blend together sugar, cream cheese, coconut extract until well mixed. Stir in orange rind and whipped topping, mixing until smooth. Spread cream cheese mixture on top of cooled crust.
Arrange mango slices around edge of iced pizza. Then, arrange pineapple slices around edge. Next, arrange mandarin orange slices in another ring to fill center of pizza.
In small saucepan or in microwave, heat apricot preserves and orange liqueur just until melted. Spoon
glaze over fruit. Sprinkle with toasted coconut, if desired. Refrigerate until serving.
Terrific Tidbit: Go ahead and grate more orange rind than you’ll need for the recipe - you can grate a
whole orange or lemon and freeze the rind in a plastic freezer bag until needed.
Celebrate Summer with Sensational Sliders
arm weather, long days and baseball games are all tell tale signs that summer is here, but nothing evokes
the season quite like the savory scent of a sizzling barbeque.
Friends and family across the country gather for backyard bonanzas to celebrate summer and traditional
American holidays like Memorial Day, Fourth of July and Labor Day. While hamburgers and hot dogs have
been staples of barbeque menus for years, modern party throwers are always looking for new tips and recipes
to satisfy guests at celebratory cookouts.
Here are a few ideas to help you throw a sensational summer soiree:
• Guard Your Guests: Shield your guests from the summer heat by setting up a large umbrella over
the patio table, place chairs under trees for shade or have an outdoor fan running. When the sun
sets, make sure the party is well lit by hanging festive lanterns and deter pesky insects with citronella
• Keep Cool Knowing You’re Prepared: To fully enjoy the day, plan in advance as much as possible. Be
sure to stock up on supplies like plates, napkins, utensils and ice. Get charcoal or refill the propane
tank beforehand, and clean and season the grill rack the morning of your barbeque.
• Create Hot Spots: Make different areas of interest around your yard to prevent everyone from
congregating in one place. Put your bar opposite of where you’re serving the food. Set up games for
both children and adults to encourage movement around the party and interaction with each other.
• Super Size Fun with Petite Portions: Dishes with smaller serving sizes are currently the rage and offer
guests more tastes to choose from. Give guests petite portions of classic barbeque favorites like sliders,
mini chicken sandwiches or hotdog bites. A number of perfect party recipes are available at King’s
Hawaiian Bakery’s website,
Here is a delicious recipe that will be sure to keep your friends and family talking about your summer
barbeque all year long.
Blue Cheese Sliders
Makes: 6 servings
pound of your favorite ground beef
Steak seasoning (2-ounce container)
ounces blue cheese
12 pack King’s Hawaiian Sweet Dinner Rolls
tablespoon vegetable oil
tablespoon olive oil
Hand press ground beef on a cutting board until flattened to approximately 2 inches.
Using a 2-inch round cookie cutter, cut-out the slider patties and lightly season each. Set aside.
Heat barbeque to medium heat and coat the grill rack with vegetable oil.
Brown the patties by cooking for 4-5 minutes, allowing each side to cook for about two minutes.
When the patties are almost done, top each with blue cheese.
Remove the patties from the grill once the cheese is melted.
Split rolls and lightly brush the insides with olive oil before toasting on the grill surface (brushed-side down).
Place patties in the toasted rolls and serve.
elicious food. Great wine. Good friends. This is what summer entertaining is all about.
When the weather warms up, so does the grill and with it comes outdoor dining for friends and family.
Some of the best dishes are those that are big on flavor and easy to prepare ahead of time. Sometimes taking
traditional ingredients and showcasing them in new and mouthwatering ways is an easy way to showcase the
inner gourmet chef in all of us.
Fruit is incredibly versatile, in everything from appetizers to desserts. One of the most flavorful, adaptable
and nutritious fruits is the fig. An excellent source of fiber, fat- and cholesterol-free, dried and fresh figs from
California are the ultimate versatile fruit. From savory chutneys to sweet tarts, figs add a depth of flavor to any
Picking the perfect wine to complement the meal doesn’t need to be difficult. For food-friendly varietals that
pair beautifully with fruits, cheeses and entrees such as a succulent pork tenderloin, Mirassou Winery® has
several offerings — from a fruit-focused Chardonnay to a bright and approachable Pinot Noir.
Try these simple recipes for a small dinner party for four, or double them for a group of eight. For more recipes,
visit and
Maple Rosemary-Brined Pork
With Pinot Fig Chutney
Prep time: 30 minutes
Brine time: 48 hours
Cook time: 1 1/2 hours total
Makes 4 servings
Maple Rosemary Brine
2 tablespoons kosher salt
1/2 cup boiling water
1 1/2 cups each: Mirassou California Pinot Noir and
1/2 cup pure maple syrup
1/2 cup fresh rosemary leaves
1 teaspoon coarse pepper
4 cloves fresh garlic, smashed
1 1/2 pounds pork tenderloin
Pinot Fig Chutney
1 cup chopped California dried figs
1 cup Mirassou Pinot Noir
1/3 cup white wine vinegar
2 tablespoons pure maple syrup
2 cinnamon sticks
To prepare pork, place a gallon-size resealable plastic
bag in a large bowl to keep it upright. Pour boiling
water over salt and stir to dissolve; let cool. Place
salt water, remaining brine ingredients and pork in
bag; seal well. Refrigerate for 48 hours, turning bag
occasionally. Remove pork from brine and rinse well;
pat dry. Cook on a well-oiled grill over medium-high
heat for about 40 minutes or until pork is cooked
through, turning occasionally. Serve with warm or
room temperature chutney and finish with fresh
chopped rosemary, if desired.
To prepare chutney, stir together all ingredients in
a small saucepan. Bring to a boil; reduce heat and
simmer, covered, for 40 minutes. Remove cover and
increase heat slightly; cook for 10 minutes more or
until excess liquid has cooked off. Remove cinnamon
sticks. (May be prepared several days ahead and
stored in the refrigerator.)
Pairs with Mirassou California Pinot Noir
Prosciutto-Wr apped Figs With
Blue Cheese
Prep time: 15 minutes
Cook time: about 5 minutes
Makes 4 servings
16 California dried or fresh figs, stems removed and
8 teaspoons blue cheese
16 (6 x 1/2-inch) strips prosciutto
Equal parts melted seedless raspberry jam and white
balsamic vinegar to taste
Chopped fresh thyme
Press the center of each fig half to make a small
space for cheese. Place 1/2 teaspoon cheese onto
half of the figs and press halves together to enclose.
Wrap each with a strip of prosciutto and thread figs
onto skewers. Grill over high heat for about 5 minutes,
turning frequently, until lightly charred on all sides;
remove from grill. Stir together preserves and vinegar.
Drizzle over skewers then top with herbs. Serve
Pairs with Mirassou California Chardonnay
To celebrate the family’s 155th anniversary,
Mirassou Winery has partnered with chefs
across the country on a Taste & Toast tour. Find
food and wine pairing tips and recipes at www.
Photo & Recipes couttesy of and
Car amel Fig Tarts
Prep time: 30 minutes
Chill time: 1 hour
Cook time: 20 minutes
Makes 4 servings
Walnut Crust
2/3 cup each: flour and finely chopped walnuts
3 tablespoons cold butter
2 tablespoons sugar
1 egg yolk plus 1/2 to 1 teaspoon ice water
Figgy Caramel Sauce
2 tablespoons butter
1/2 cup brown sugar
1/4 cup Mirassou California Riesling
8 California dried figs or 4 fresh figs, stems removed and chopped
1/4 cup whipping cream
1/8 teaspoon cinnamon
Honey Cream
1 8-ounce package 1/3 less fat cream cheese, softened
2 tablespoons honey
1/8 teaspoon cinnamon
8 California dried figs or 4 fresh figs, stems removed and sliced or quartered
Mix together flour, walnuts, butter and sugar with a pastry blender or fork until butter is in small pieces. Stir in
egg yolk and water, then knead for about 15 seconds on a lightly floured board. Shape into four 4-inch discs
then press each into a 4-inch shell with a 1/2-inch rim. Transfer to a lightly greased baking sheet and wrap a
foil collar around each; refrigerate for 1 hour.
Preheat oven to 350°F. Bake for 15 minutes then remove foil and bake for 5 minutes more; let cool.
To prepare sauce, melt butter in a small saucepan. Add brown sugar and cook for 2 minutes; add wine and figs
and cook for 2 minutes more. Stir in cream and cinnamon and remove from heat. Cool slightly, then puree until
fairly smooth.
Stir together cream cheese, honey and cinnamon in a small bowl; spread equal amounts into each pastry
crust, then spread a thin layer of caramel sauce over cream. Arrange figs decoratively on top. Serve with any
additional caramel sauce.
Pairs with Mirassou California Riesling
Summer Grilling That’s Off the Charts
earing up for the summer concert season? Don’t forget the most important piece of equipment – the grill.
Add a little music, some family and friends, and you’re ready to go.
“Good tunes, a hot grill, and your favorite people are all you need to throw a great barbecue this summer,” said
Chris Lilly, the official pitmaster for the Keith Urban Summer Lovin’ 2010 Tour, sponsored by KC Masterpiece
Barbecue Sauces, which stops at state fairs and festivals nationwide this summer.
“Music, like barbecuing,
has a unique communal
quality that brings
people together”
Like the authentic flavor of the Kansas City sauce slathered on food hot off the
grill, Urban has a unique and authentic connection to his fans. Music lovers come
to experience his critically hailed live performances with family and friends,
an experience that begins from the moment they enter the parking lot – with
thousands tailgating before the performances.
“Music, like barbecuing, has a unique communal quality that brings people together,” said Urban. “It’s that
connection that we strive for every night at our shows – which can start with a relaxing tailgate party before we
even hit the stage.”
Whether you’re tailgating at the show or have the music set on high out in the backyard, official tour pitmaster
Lilly makes it easy to celebrate the summer concert experience with these grilling tips:
• Perfect Your Opening Act. To ensure a more uniform doneness in your barbecue, let the meat come to
room temperature for 30 minutes before cooking. This simple trick will help to add the perfect amount
• Prepare the Set List. Plan ahead and marinate meat before guests arrive, or throw the meat in a marinade
when you’re at home so they are ready to go when you get to the parking lot before the show.
• Chose the Right Instruments. If you use a gas grill, you sacrifice the added flavor that comes from cooking
over burning coals. Try barbecuing with charcoal for a more authentic and flavorful meal.
Makes: 4-6 servings
Prep time: 20 minutes
Cook time: 3 hours, 45 minutes
slabs loin back ribs (baby back)
cup KC Masterpiece Smoky Bourbon
Barbecue Sauce
Dry Rub
1/4 cup dark brown sugar
teaspoons garlic salt
teaspoons chili powder
teaspoons salt
teaspoon black pepper
1/2 teaspoon celery salt
1/4 teaspoon red pepper
1/4 teaspoon cinnamon
1/4 teaspoon white pepper
Remove ribs from grill. Place each slab meat-side
down on its own doubled aluminum foil square. Mix
liquid seasoning in a small bowl. Pour 1/2 cup liquid
over each slab. Then, tightly wrap and seal each
slab with aluminum foil. Place wrapped ribs back in
cooker for one hour at 250°F.
Liquid Seasoning
1/2 cup apple cider
1/4 cup apple jelly 1/4 cup honey
1/4 cup brown sugar
tablespoon dry rub mix (above)
Remove membrane from back of rib slabs. In small
bowl, combine dry rub ingredients and mix well.
Reserve one tablespoon rub for the liquid seasoning
mixture. Generously apply dry rub onto front and
back sides of ribs.
Build a charcoal fire for indirect cooking. Add a small
aluminum pan to the void side of the grill and fill
it halfway with water. When charcoal grill reaches
250°F, place ribs meat-side up on grill grate and cook
over indirect heat for two hours and 15 minutes.
Remove ribs from grill and discard foil. Brush Smoky
Bourbon Barbecue Sauce on both sides of ribs. Place
ribs back on grill for 15 minutes, or until sauce
Recipe created by champion pitmaster, Chris Lilly,
on behalf of KC Masterpiece Barbecue Sauce.
For more pre-concert tailgating tips, and recipes from Chris Lilly,
connect at While there, check out
exclusive Keith Urban concert footage and stay tuned for chances to
win concert tickets throughout the tour.
A Refreshing Summer Cocktail!
Here’s a hot new cocktail recipe -- The CORZO
Basilica Mexicana -- created by renowned New York
City mixologist Jonathan Pogash.
The recipe combines sweet and spicy flavors in
interesting recipe rich in history and culture.
The history comes from the Green Chartreuse in the
recipe. Green Chartreuse was made by the Carthusian Monks back in the 1700’s. The herbal liqueur
is named after a monastery located in the mountains
of France. It is the original “made by monks” liquor
that started the European liquor fad in the 1800s.
The Mexican element comes from the use of the
country’s most prized spirit – tequila.
The agave nectar, jalapeno and Mexican flag inspired
garnish also add a colorful touch. This recipe calls
for CORZO, the only 100% blue agave tequila that
is double aged and triple distilled for exceptional
CORZO Basilica Mexicana
1 1/2 parts Corzo Reposado Tequila
1/2 part Green Chartreuse
1/4 part Agave Nectar
1 thin slice jalapeno pepper
1/2 part fresh lime juice
3 large basil leaves
Process: In a mixing glass, muddle the pepper
and basil in the agave nectar and lime juice.
Add remaining ingredients and shake well with
ice. Strain over ice into a rocks glass.
Garnish: basil leaf “flag” and jalapeno pepper.
Cocktails with Heat!
Can you tell I like heat and spice - even in
my drinks?
The spicy Tequila adds an interesting
touch to these colorful summer cocktails.
Avery Island
1 ½ oz TABASCO™ Spicy Tequila
¾ oz
Triple Sec
½ oz
Fresh Lime Juice
¾ oz
Cranberry Juice
¼ oz
Simple Syrup
Shake ingredients vigorously over ice
and strain into a chilled cocktail glass.
Garnish with a lime wedge.
Tequila Sunburst
1 1/2 oz. TABASCO™ Spicy
1 oz. Cranberry Juice
3 oz. Pineapple Juice
Squeeze Lemon Juice
Combine ingredients in a 12
oz. highball glass filled with
ice. Stir and serve garnished
with a pineapple wheel.
Hot Breeze
1 1/2 oz. TABASCO™ Spicy Tequila
2 oz. Grapefruit Juice
3 oz. Cranberry Juice
Build over ice and garnish with a lime.
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