Now's the time to take advantage of the beautiful evening temperatures and fire up the grill for some tasty dinner choices. The best part? We've been holed up all winter creating new ideas to make your time in the kitchen even easier. For a sneak peak of what's in-store and how to prepare, read on!
BBQ Bacon Filet Skewers - Cubes of tender Filet MIgnon individually wrapped in bacon, skewered and smothered in our own BBQ sauce. This is a new twist on the classic bacon wrapped Filet Mignon recipe so enjoy!
Grill: Grill over medium heat, turning occasionally, for 20 minutes to reach medium doneness. Or, grill for 25 minutes for well-done.
Beef Churrasco - This classic Brazilian recipe is the ultimate skewer! Over two pounds of beef are threaded onto a 16-inch metal skewer then generously coated with Churrasco Sauce.
Grill: Grill over medium heat, turning occasionally, for 20 to 25 minutes (medium to well-done).
Garlic Parmesan Pork Skewers - We've cubed the tender meat from a pork loin and rubbed it with minced garlic and parmesan cheese for a new grilling choice.
Grill: Grill over medium heat, turning occasionally, until internal temperature reaches 160°F.
Gourmet Sliders - These sliders are made using our classic gourmet burger recipes but scaled down to 4 oz serving for appetizers or lighter meals. Available in Bleu Cheese, Bacon Cheddar, Portabella Gouda or Three Cheese.
Greek Marinated Turkey Bacon Skewers - Cubes of white meat turkey breasts wrapped in bacon and then covered with a light Greek vinaigrette.
Grill: Grill over medium heat, turning occasionally. Cook until internal temperature reaches 165°F.
Sesame Glazed Pork Chop - We've marinated a 1 1/4" Pork Rib Chop in Iron Chef's Sesame Glaze and sprinkled with white sesame seeds. Once cooked, the sesame seeds will toast and add a nice outer crunch to this delicious entrée.
Grill: Grill over medium heat, turning occasionally. Cook until internal temperature reaches 160°F.
Spicy Stuffed Poblano Pepper - Packed with heat and flavor, this ready-to-grill selection is sure to spice up your grilling experience. Simply grill this half of a poblano pepper stuffed with a mixture of ground beef, Colby Jack Cheese and diced jalapenos for dinner tonight.
Grill: Grill for 15 to 20 minutes over medium heat or until internal temperature reaches 165°F. Oven: Bake in a preheated oven at 375°F for 30 minutes or until internal temperature reaches 165°F.
From our Seafood Department
Crab Stuffed Poblano - This ready-to-grill selection is sure to spice up your grilling experience. We've packed half of a poblano pepper with our Super Crab Dip, a customer favorite, and added a touch of season to take it to the next level.
Grill: Simply grill over medium-high heat for 12 to 15 minutes. Oven: Preheat oven to 400°F. Place in an oven-safe baking dish in the center of the oven and bake for
15 to 20 minutes or until browned.
Lobster and Shrimp Stuffed Portabella - We've taken our fresh Portabella Mushroom caps from the Produce Department and stuffed them with a Lobster & Shrimp combination then dressed them up with a touch of smoked paprika and a sprinkling of parsley.
Grill: Cook over medium-high heat (Portabella side down) for 10 to 12 minutes Oven: Preheat oven to 400°F. Place in an oven-safe baking dish in the center of the oven and bake for
10 to 12 minutes or until browned.
Rosemary & Roasted Garlic Grouper Fillets - Grouper is a firm and lean white fish that has a mild, sweet flavor. We've marinated this versatile fish in a creamy rosemary and roasted garlic vinaigrette so it's ready to toss on the grill when you get home.
Grill: Cook over medium heat for 5 to 6 minutes. Oven:
Preheat oven to 400°F. Place in an oven-safe baking dish in the center of the oven and bake for
15 to 16 minutes or until the center is cooked and the fish flakes easily with a fork.
Sesame Tuna Skewer - A simple yet delicious entrée, these 1-inch cubes of tuna have been seasoned with an Asian sesame mix and threaded onto 6-inch skewers.
Grill: Grill for 2 minutes per side over a hot grill. Broil: Using an oven-safe, non-stick dish, broil at 450°F for 2 minutes per side. Sauté: Using a non-stick skillet, heat 1 tablespoon oil over high heat. Sear each side over medium-high heat for 1 minute per side.
Sundried Tomato Marinated Salmon - Fresh Atlantic Salmon marinated in a Sundried Tomato and Balsamic Vinaigrette. We've garnished this salmon with chopped sundried tomatoes and parsley.
Grill: Grill over medium-high heat skin side down for 10 to 12 minutes or until fish flakes and easily removes from skin. Oven: Preheat oven to 400°F. Place fish in an oven-safe baking dish in the center of the oven and bake for 10 to 12 minutes or until center is cooked and the fish flakes easily with a fork.
Sweet Chilies Swordfish Skewer - The extra firm meat of Swordfish makes it a great item for the grill. We trim and cut the Swordfish into 1-inch pieces and marinate in a delicious and flavorful sauce before threading on a skewer.
Grill: Grill for 3 minutes per side over a hot grill. Broil: Using an oven-safe, non-stick dish, broil at 450°Ffor 2 minutes per side. Sauté:
Using a non-stick skillet, sear each side over medium-high heat for 2 minutes per side.
