Best Grilled Pork & Pineapple Tacos

The spice of the pork and the sweet of the pineapple makes an outrageous combination

INGREDIENTS

• 2 tablespoons garlic powder
• 2 tablespoons ground cumin
• 2 tablespoons onion powder
• 2 tablespoons ground coriander
• 1 tablespoon Kosher salt
• 1 tablespoon brown sugar
• 2 lbs boneless country style pork ribs
• 1-2 tablespoons oil
• 2 (½ inch) thick slices of fresh pineapple
• 3 tablespoons sour cream
• 2 tablespoons cilantro, roughly chopped
• 6 “street” size corn tortillas

DIRECTIONS

1. Mix dry ingredients in a small bowl to make the dry rub – set aside
2. Coat pork with 1 tablespoon oil and thoroughly sprinkle the rub mix on every side, reserve at least a tablespoon of the rub mixture
3. Preheat grill on med/high, cook 4-5 minutes on all 4 sides (pork temperature guide: 145 degrees)
4. Drizzle a little oil on each side of the pineapple, cook on grill (about 2 minutes each side)
5. Remove pork and pineapple from the grill
6. Thinly slice pork and dice pineapple into bite size pieces
7. In a separate bowl, mix sour cream with a little rub mix
8. Heat tortillas, spread sour cream then top with pork, pineapple and garnish with cilantro.

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GRILLED STUFFED TERIYAKI BURGER

Not to sound like a broken record, but it’s time to stop eating the same thing all the time. So for something a little different, I suggest trying a stuffed burger. And this one has sautéed onions, Swiss cheese and well, you’ll just have to watch, then make it.

Makes 2 burgers

Ingredients

• 1/3 cup red onion, diced
• 1 teaspoon butter
• Kosher salt & fresh ground pepper
• 1 pound ground beef
• 2 slices Swiss cheese
• 1/3 cup teriyaki sauce
• 4 pineapple rings
• Iceberg lettuce

Directions

1. Cook onions with butter in a non-stick pan until softened, season with salt & pepper and set aside.
2. Flatten beef into 4 patties, and using your hands or burger press, make a pocket in two of them. Put half the onion and one piece of cheese (folded to fit) into the pockets and top with second patty. Season each stuffed burger well with salt & pepper.
3. Preheat grill to medium high and put on the burgers and pineapple slices. Cook until done on one side, then flip them over, and begin brushing both with teriyaki. When both sides of burgers and pineapple are almost done, add more sauce, then toast buns on the grill.
4. Build burger: bun bottom, lettuce, burger, pineapple slices, bun top.

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Wings with Curry Sauce

When it comes to curry, I’m like the little old lady in the Frank’s commercial – I put that shit on everything.

INGREDIENTS

• 18 chicken wings

• 3 tablespoons butter

• 1 tablespoon flour 

• 2 tablespoons curry powder

• 1/3 cup coconut milk

• 1/3 cup milk

• 1 tablespoon Sambal Chili Paste or Sriracha

• Kosher salt

• cilantro or diced green onion for garnish 

DIRECTIONS

1. Preheat broiler

2. Place wings on a foil lined baking sheet and broil until done, 10 - 15 minutes a side

3. While they're cooking, melt butter in a small pot over medium/low heat

4. When it’s melted, add flour and curry powder – stir well, mix together about a minute 

5. Pour in both milks – stirring well with a whisk until it begins to thicken

6. Add chili sauce, season with salt and stir well – keep warm

7. Remove wings from oven, put in a large bowl and toss with as much curry sauce as you like

8. Plate and garnish with cilantro or green onions

9. Serve

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Herb Garlic Butter

Makes: 1/3 cup, approx.
Prep Time: 5 minutes
Total Time:  5minutes

INGREDIENTS

• 1/4 cup finely chopped mixed herbs – parsley, cilantro, thyme, rosemary etc
• ½ stick Finlandia butter*, softened
• Zest of ½ lemon
• 1 large clove garlic, finely minced
• Pinch Kosher salt

DIRECTIONS

1. Put all ingredients in a bowl, and mix really well to combine
2. Put mixture in the middle of a large piece of wax paper and roll into a tube and twist ends to make tight
3. You could use right away, or refrigerate for up to a month or freeze for up to 3

* Finlandia butter is available at Vons, Albertsons, Safeway and Costco.

Asian Grilled Chicken Tacos

There’s just something about making tacos on the grill – and when they’re Asian inspired they’re even more special. Try this version for a great change.

Makes 6 ‘street’ size tacos

INGREDIENTS

• 1/3 cup + 2 tablespoons Sambal chili sauce

• 2 Tablespoons honey

• 1 Tablespoon soy sauce

• 1/3 cup sour cream or non-fat Greek yogurt

• 1/3 cup shredded red cabbage

• 2 chicken thighs

• 1 tablespoon olive oil

• 6 flour tortillas - ‘street’ taco size

• Chopped cilantro for garnish

DIRECTIONS

1. Put 1/3 cup of the chili sauce, honey and soy sauce in a medium bowl and mix well - remove about 1/3 to a small bowl and set aside

2. Add chicken to the medium bowl with the marinade, submerge to cover and refrigerate at least an hour to overnight

3. Add remaining 2 tablespoons of the Sambal to the sour cream or yogurt, mix well and set aside.

4. Remove chicken from fridge about 30 minutes before cooking

5. Heat grill or grill pan to medium high, spray with cooking spray and add chicken

6. Cook until well marked on both sides and cooked through - using set aside sauce to brush with

7. Remove from grill, slice the chicken, spread some of the sour cream on a tortilla, add the cabbage and the chicken, and finally a little chopped cilantro.

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HOISIN SRIRACHA WINGS

These are deliciously sweet with a little kick, you can dial up the heat a little more just add more Sriracha.

INGREDIENTS

• 2 dozen chicken wings
• 3 tablespoons Garlic Hoisin Sauce
• 3 tablespoons soy
• 3 tablespoons honey
• 3 tablespoons Sriracha
• big pinch Kosher salt
• 2 big garlic cloves

DIRECTIONS

1. Preheat oven 425
2. Mix all ingredients, everything but chicken
3. Coat chicken with 3/4 of the sauce
4. Cook on lined baking sheet for 15 minutes, flip, brush with a little sauce, cook for 15 minutes
5. Flip again, brush with the remaining sauce and cook another 5 minutes

TO GRILL

Pre-heat medium grill. Cook plain wings, turning occasionally, for 20 minutes. Baste generously with sauce and grill for 5 minutes.

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MORE CHICKEN RECIPES

BEST CARNE ASADA FRIES, EVER!

Serves 4-6

A Southern California classic… never had em? You are in for a treat.

INGREDIENTS

• 1 bunch cilantro (no stems) chopped
• 3 large cloves of garlic, minced
• 1 tablespoon cumin
• 1 teaspoon each Kosher salt and freshly ground pepper
• 1/3 cup olive oil
• Zest & juice of one lime
• One flank steak – about 1.5 pounds
• 1-28 ounce bag frozen French fries
• About 2 cups shredded colby/jack cheese
• Guacamole, and sour cream for garnish

DIRECTIONS

1. Combine cilantro, garlic, cumin, salt & pepper, olive oil, lime juice and zest – mix well
2. Put flank and marinade into a large Ziploc bag, zip shut and squish around to make sure flank is well covered
3. Refrigerate 1-4 hours
4. Heat grill to high and grill flank about 5 minutes each side
5. Meanwhile, cook french fries according to package directions
6. Slice flank into thins strips then rough chop into smaller pieces
7. Put on top of cooked fries and top with cheese
8. Microwave 30-60 seconds or until cheese melts
9. Garnish with guacamole and sour cream

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QUICK BBQ CHICKEN SANDWICH

Makes One

If you have some leftover deli-roasted chicken...you'll be eating in about 5 minutes. And if you've watched the video you'll know how simple this is and doesn't really need a recipe - but here goes anyway.

INGREDIENTS

• 1/3 cup cooked deli-roasted chicken, shredded
• 1/4 cup bbq sauce, any kind you like
• 1 teaspoon white vinegar
• 1 teaspoon chipotle pepper, minced
• 1 slice cheese, I like Muenster or Havarti for this but you go for it
• 1 hamburger bun or 1 hot dog bun or 2 slices of bread or a croissant - just a bread-like product
• Mayo (preferably Kewpie, the Japanese mayo cuz honestly it's unfrickingbelievable)
• Shredded iceberg lettuce

DIRECTIONS

1. Warm chicken in a non-stick on medium heat
2. Add bbq sauce, vinegar & minced chipotle
3. Heat until just beginning to bubble and top with cheese - let cheese melt
4. Toast bun, bread, croissant or whatever ur using, then add mayo to the bottom, then lettuce, then the chicken with melty cheese and the top bun
5. Eat, as if that wasn't obvious
6. Repeat

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Maple Chipotle Wings

Makes a pound

INGREDIENTS

• 1 pound chicken wings, I like to cut off the wing tip & separate the wing from the little tiny leg kinda thing
• 1 cup maple syrup (or if ur feeling cheap pancake syrup will totally do)
• 3 chipotle peppers, minced fine
• Kosher salt

DIRECTIONS

1. Preheat broiler to high
2. Combine syrup & chipotle peppers, mix well and put on med/high heat
3. Bring to a boil, and turn down to a simmer - let go about 15 minutes or until slightly thickened
4. Meanwhile put wings on a foil covered baking sheet, and place baking sheet about 6 inches below glowing coils - broil about 10 minutes per side until done
5. Remove, put some wings in a large bowl, add some sauce and toss well
6. Serve & right fricking now!!!! 

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Kewpie shrimp

INGREDIENTS

• 30 raw shelled Shrimp (size: 21/25)
• 2-3 tablespoons Kewpie mayonnaise (Japanese mayo) 
• Nanami Togarashi (Japanese Mixed pepper seasoning) *
• 1-2 tablespoons EVOO
• Kosher salt
• Fresh black pepper
• wooden skewers, soaked in water

DIRECTIONS

1. Preheat grill
2. Pinch tails off, skewer each shrimp so it is straight, see photo  
3. Drizzle EVOO, sprinkle with big pinch Kosher salt
4. Grill 2 minutes maximum, each side, remove from grill
5. Brush on Kewpie mayo to one side, sprinkle with Togarashi 
6. Place back on flaming hot grill for 15 seconds, until a little blacked, or if you have one use a gas torch, that's what I use.
7. eat

* If you don't have this seasoning, you can sub, with a mix of fresh Kosher salt, Paprika and  fresh black pepper.

RECIPE FEATURED ON "NEW OUTDOOR KITCHEN DAY" EPISODE OF SAM THE COOKING GUY SHOW

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COUNTRY STYLE PORK RIBS

Featured on TV episode: We're in the Backyard Day >>> WATCH EPSIODE <<<

Boneless, simple and so great. Who says you need a long time marinating?

Serves 6

INGREDIENTS

• 2-3 pounds boneless country style pork ribs 
• 1 tablespoon paprika
• 1 tablespoon chipotle chili powder
• 1 tablespoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 big pinches Kosher Salt
• 10 grind fresh black pepper
• 2 tablespoons white sugar

DIRECTIONS

1. Mix dry ingredients to make the dry rub
2. Coat pork thoroughly on every side, cover with foil, marinate 1 hour min or 4 hours if you have time
3. Preheat grill on med/high, cook 5 minutes on all 4 sides with lid open (pork temperature guide: 145 degrees)

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Perfect Homemade Lemonade

Serves 4-6

Easy and delicious homemade lemonade. Of course wonderful by itself, but it really gets going when you add bourbon or vodka or whatever in it - you decide.

INGREDIENTS

• 1 cup water
• 3/4 cup sugar
• 1 cup fresh lemon juice (5-6 lemons)
• zest of 1 lemon, strained remove pips
• 2 cups cold water
• ice

DIRECTIONS

1. Heat 1 cup water then add sugar, cook and stir 2 minutes to dissolve to make basic sryup
2. Add zest to syrup, let it cool or if in a hurry, warm is ok too
3. Add syrup to lemon juice, add cold water, stir well
4. Serve chilled with lots ice

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