Excerpts of Jordan and Bobby and Recipes from Grill It!

In case you missed Jordan’s guest appearance on The Food Network’s Grill It! with Bobby Flay,

here are some highlights:

Thanks for having me on the show, Bobby! “It was the most fun I’ve ever had in my life!”

And here are the recipes:

“Rib-Eye”k Hillard in an Earnest “Gremolata” Marinade

* 8 cloves garlic, chopped
* 1 cup chopped parsley leaves (about 1/2 bunch)
* 1 lime, zested and juiced
* 1/4 cup olive oil
* Salt and freshly ground black pepper
* 2 (1-inch) thick rib-eye steaks
Combine all the ingredients and spread half over the top of steaks. Put plastic wrap over steaks and flip. Coat other side with remaining gremolata. Wrap and let sit for 30 minutes to 1 hour. (Also can be done using a plastic resealable bag.) Flip steaks once while marinating.

Heat grill to medium-high/high heat. Grill steaks for 4 to 5 minutes on each side for medium-rare. Only flip once. Remove to a serving platter and let rest for at least 10 minutes.

Smokey Anthony “Poblano” Cream Sauce

* 2 large poblanos
* 1/2 cup freshly chopped parsley leaves
* 2 limes, zested and juice
* 1/4 cup olive oil
* 1/4 cup half-and-half
* Salt and freshly ground black pepper

Grill poblano peppers until they are charred and soft. Transfer to a cutting board, remove skin and seeds, and chop. Add them to a blender along with the remaining ingredients and blend until smooth.

Jordan chops the charred poblanos and Bobby samples the vinegar
Jordan chops the charred poblanos and Bobby samples the vinegar

Tyler “Fig”pen Balsamic Glazed Red Onions

* 1 red onion, sliced thick
* 1 cup dried mission figs, halved
* 2 cups balsamic vinegar
* 1/2 teaspoon red chili flakes
* Salt and freshly ground black pepper

In a medium saucepan over med/low heat, add the balsamic vinegar, figs, and chili flakes. Simmer until it reduces by 1/3, then strain the vinegar into a medium bowl.  Place the slices red onions on the grill that have been seasoned with olive oil, salt, and pepper.  Brush the fig balsamic on the onions, flip and repeat.  Once the onions have charred and softened, remove from grill and let marinate in more of the fig balsamic.

Jordan glazes the onions
Jordan glazes the onions

“Waterm”ellen Winslow Salad:

* 1 (5-pound) watermelon, sliced
* 1 carton raspberries
* 1 cup finely chopped fresh coconut
* 4 ounces feta, crumbled
* 1/4 cup chopped sweet onion
* 1/4 cup red wine vinegar
* 1/2 cup extra-virgin olive oil
* Vanilla salt
* Pinch cayenne
* 1 cup chopped mint leaves

Jordan grills the watermelon
Jordan grills the watermelon

Place watermelon slices on the grill until they get nice char marks. Remove to a cutting board and chop. Place the watermelon into a large bowl and add the raspberries, coconut and feta. In another bowl whisk the onion, vinegar, olive oil, vanilla salt, and cayenne to combine. Pour over the watermelon mixture, add mint, toss, and chow on your grilled watermelon salad.
Jordan mixes the dressing
Jordan mixes the dressing

John Daly Cocktail (aka “The J.D.”)

* 2 cups good vodka (recommended: Belvedere, Grey Goose)
* 2 cups iced tea (recommended: Pom Iced Tea)
* 2 cups lemonade (lemon juice and sugar in a 4:3 ratio, plus water, or recommended:Odwalla)
* Mint sprigs, for garnish

Bobby samples his first JD
Bobby samples his first JD

Fill a pitcher with ice. Pour all the ingredients in. Mix, serve, and enjoy!

Optional changes: citron vodka, a splash of seltzer, sliced citrus.

One thought on “Excerpts of Jordan and Bobby and Recipes from Grill It!

  1. Due to my ineptitude with my DVR, this is the first i’ve seen of your Grill It appearance. You were awesome! You totally charmed Bobby. btw, the Sports Guy is now referencing a drink called a John Daly. Should’ve trademarked that one…

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