Featuring the Recipes of Chef Gene Evans as seen on 2016 Jambo Grill featured on WTOV TV 9.
Grilled Stuffed Portabellas
2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley, divided
- Prepare grill.
- Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
- Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, 1 tablespoon of parsley and lemon juice in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
- Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
Notes: Since the garlic isn't really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
Jalapeno and Cheddar Stuffed Burgers
with Chipotle Mayonnaise
For the Bugers
1 pound ground beef
2 jalapeño chilies, seeded and diced
9 tablespoons finely shredded Cheddar cheese
3 crusty rolls, such as Kaiser rolls
1/2 cup shredded lettuce
3 tomato slices
1 avocado, sliced thin
For the Mayo
2 tablespoons chipotle peppers in adobo, minced
1 cup mayonnaise
- Divide ground beef mixture evenly in 6 balls.
- Place a small sheet of plastic wrap on your work surface. Place one of the meat balls in the center of the wrap. Using an empty can, work the meat ball around the bottom forming a hole in the center.
- For each burger, sprinkle 2-3 tablespoons of the shredded cheese into the hole in the center of the patty. Add a ½ to 1 tablespoon of the diced jalapenos. Top with second patty, pressing edges to seal. Repeat to form a total of 3 burgers.
- Refrigerate stuffed burger for 30 to 60 minutes before grilling.
- In a food processor or blender, mix the chipotles and mayonnaise. Blend until smooth and combined. Reserve, chilled for later.
- Season burgers with salt and pepper and grill over medium heat 5 to 6 minutes per side or until cooked through (internal temperature of 160°F). Serve burgers on rolls topped with lettuce, tomato, avocado and chipotle mayonnaise. Serve with plenty of paper towels.
Grilled Stuffed Jalapenos
2 center-cut bacon slices
4 ounces cream cheese, softened (about 1/2 cup)
4 ounces fat-free cream cheese, softened (about 1/2 cup)
1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
2 tablespoons chopped fresh cilantro, divided
2 tablespoons prepared salsa
1 teaspoon hickory smoked soybean oil (optional)
- Preheat grill to medium-high heat.
- Split peppers completely in half lengthwise. Using a spoon scrape ribbing and seeds from the insides. Set aside.
- Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) and 1 tablespoon of the chopped cilantro in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves. Place peppers, cheese sides up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place prepared salsa on a serving platter, followed by the peppers. Sprinkle with remaining cilantro and drizzle with oil.