It’s the season of smoking and searing, fire and spice, grillin’ and chillin’ and feeling the burn of homemade barbecue sauce passed down through ages of summer celebrations.
The Woodlands (Houston) , Texas (PRWEB) June 26, 2017
It’s the season of smoking and searing, fire and spice, grillin’ and chillin’ and feeling the burn of homemade barbecue sauce passed down through ages of summer celebrations. The backyard grill is an American icon, honored each July by National Grilling Month. This year, 12 top chefs from the kitchens at Benchmark Resorts & Hotels and the Gemstone Collection, are getting their grill on with recipes that span the American culinary landscape from the East Coast all the way to the North Shore of Oahu.
Local, all-American ingredients infuse these delicious grills - fresh Hawaiian pineapple, bourbon, ale, root beer, maple smoked salt, local wines and special regional seasonings that kick the flavor up a few fiery notches. The spices and sauces of Asia and the Caribbean add zest and depth.
These talented chefs’ recipes, presented here, span every region. Find Southern Comfort in Hickory Smoked Brisket from Tennessee, spark a ribeye with a Gewurztraminer from Washington’s wine country, grill a salmon steak from New York, put a new spin on barbecued chicken, and top succulent jumbo prawns with a Maui pineapple salsa.
National Grilling Month Ideas from Benchmark Resorts & Hotels properties:
Turtle Bay Resort, Oahu, HI
Asparagus Skewered Jumbo Prawns with Pineapple Avocado Salsa
By Chef Patrick Murakami
6pcs U–10 Jumbo Prawns
6pcs Large Asparagus
4oz Kula Spring Mix or any greens available
6-8 pcs Red and Yellow Grape Tomatoes
2oz Thin Sliced Hearts of Palm
Seasoning for shrimp
1 tsp Rock Salt
½ tsp Fresh Garlic
¼ tsp Smoked Paprika
¼ tsp Black Pepper
¼ tsp Granulated Garlic
1 oz Seared Maui Gold Pineapple
1 oz Avocado
½ oz Red Onion
½ oz Green Bell Peppers
½ oz Red Bell Peppers
Cilantro, lime, salt and pepper to taste
½ cup red wine vinegar
2 Tbsp Dijon Mustard
Salt and pepper and honey to Taste
½ cup peeled Papaya seeds
1 ½ - 2 cups Olive Oil
Instructions for Dressing
In a blender add vinegar, mustard and papaya puree and slowly add olive oil until mixture thickens.
Add salt and pepper to taste.
Clean and devein Prawns.
Make a hole near the back end and top of the Prawn and thread the Asparagus through both holes.
Season Prawns with seasoning mixture and grill until they turn light pink. Mix the salsa together and adjust seasoning to taste.
Add all ingredients together on a large platter, place skewered prawns and top prawns with the Pineapple Avocado Salsa.
Drizzle with Papaya Dijon Vinaigrette.
On low to medium heat, place prawns/asparagus directly on the grill for approximately 5-minutes on each side making sure not to burn the prawns.
Doral Arrowwood Resort, Rye Brook, NY
Sugar Maple Smoked Salt Grilled King Salmon Steak, Mango & House Grown Tomato Salsa
By Executive Chef Michael Schmutzer
For grilling recipe visit: http://www.doralarrowwood.com/westchester_restaurants/chef_michaels_table/
The Nautical Beachfront Resort, Lake Havasu City, AZ
Backyard BBQ Chicken
By Chef John Andreola
For grilling recipe visit: http://www.nauticalbeachfrontresort.com/july-national-grilling-month/
The Inn at Virginia Tech, Blacksburg, VA
Pimento BBQ Chicken Sandwich with Avocado Aioli, Buttermilk Fried Shallots
By Sous Chef Trevor Henderson
For grilling recipe visit: http://www.innatvirginiatech.com/national_grilling_month/
Dollywood’s DreamMore Resort and Spa, Pigeon Forge, TN
Hickory Smoked Beef Brisket
By Chef Anthony Ploof
For grilling recipe visit: http://www.dollywood.com/Resort/DMR-Events/BBQ-at-The-Barn
Chaminade Resort & Spa, Santa Cruz, CA
Chef’s Grilled Ribeye
Chef Nicholas Church
For grilling recipe visit: http://www.chaminade.com/santa_cruz_restaurants/linwoods_bar_grill/Chefs_Recipes/
Cheyenne Mountain Resort and Country Club, Colorado Springs, CO
Grilled Marinated Babette of Beef
Chef Carlos L. Addarich, C.E.C.
For grilling recipe visit: http://www.cheyennemountain.com/restaurants/recipe_of_the_month/
Eaglewood Resort & Spa, Itasca, IL
Prairie Supper Club Grilled Steak & Shrimp
By Chef John Billings CEC
For grilling recipe visit: http://www.eaglewoodresort.com/chicagoland_restaurants/happenings/
Lightburns at Stonewall Resort, Roanoke, WV
Burns Burger with Truffle Fries, Ground steak trio, with burger shallots,
Nevil’s special sauce, smoked white cheddar, green leaf lettuce, pepperoncini, and house pickle
By Nevil Barr, Chef de Cuisine
For grilling recipe visit: http://www.stonewallresort.com/dining/recipes/
National Grilling Month Ideas from Gemstone Collection properties.
Willows Lodge, Woodinville, WA
Grilled Rib Eye with Pickled Peaches and Gewurztraminer Vinaigrette
By Chef Bobby Moore
¼ c. white sugar 1 tbsp. dry mustard
½ c. brown sugar 2 tbsp. old bay
½ c. paprika ½ tsp. cayenne
¼ c. kosher salt ½ tsp. onion powder
¼ c. chili powder ½ tsp. granulated garlic
Start with five 14-16 oz. bone-in rib eyes. Season the meat with the spice blend rub. Rub the blended spices into the meat. Place the rib eyes directly over the grill on medium high heat and cook for 2 minutes, then mark the meat by rotating 30 degrees and cook for another 2 minutes. Turn the rib eyes over and repeat by marking the side for a total of 4 minutes. Let the meat rest for 3-4 minutes and serve medium rare. Serve with Pickled Peaches and baby arugula tossed with a Gewurztraminer Vinaigrette.
3 c. rice wine vinegar 2 tsp. green cardamom
3 c. Mirin 1 tbsp. pickling spice
½ ea. Jalapeno (halved) 4 peaches (medium size)
Combine the first five ingredients in a pot and bring to a boil. Prep peaches by washing, halving and seeding. Cut each half into three even slices and place in a container large enough to hold the peaches and the liquid. Strain liquid to remove the spices. If peaches are firm, pour over them while it is still hot. If the peaches are soft, cool liquid down before introducing to the peaches. Let the peaches “pickle” overnight.
¼ c. Gewurztraminer vinegar White pepper – to taste
1 ½ bsp.. sugar 2 ½ c. grape seed oil (or canola oil)
salt – to taste
Combine all ingredients in a mixer (except the oil) – pulse to blend. With blender on, slowly drizzle the oil in to create an emulsification.
The Essex Resort & Spa, Burlington, VT
Rookie’s Root Beer BBQ Chicken Breast, Rookie’s Root Beer BBQ sauce, grilled chicken breast
Roasted fingerling potatoes with fresh herbs, sautéed broccolini
By Chef Brandy J Allan
For grilling recipe visit: http://www.essexresortspa.com/burlington-restaurants-2/
Costa d’Este Beach Resort & Spa~The Wave Kitchen & Bar
Guava BBQ'ed Skirt Steak and Sweet Potatoes
By Chef Armando Galeas
For grilling recipe visit: http://www.costadeste.com/verobeach_restaurants/wave_kitchen_bar/
Grilling Recipes Photography Link: https://www.dropbox.com/sh/s4y156ukn5tpdic/AADZr3AkepdtNZyoEeRhV6Rza?dl=0
About Gemstone Collection
The Gemstone Collection includes distinctive hand-picked properties in spectacular and popular U.S. destinations coast to coast. Each upscale resort and hotel destination provides highly-personalized service and luxury reflective of the charm and unique character of the destination, while in keeping with the collection’s shared mission and passion for excellence. A distinguished portfolio of BENCHMARK®, a global hospitality company, which has been a leading US-based hospitality management company for nearly 40 years, the Gemstone Collection is the preferred choice of guests who yearn for inspiring and transformative experiences, customization over conformity, stimulation over predictability, and adventure over routine. http://www.gemstonehotelcollection.com To become a fan on Facebook, visit http://www.facebook.com/GemstoneHotelCollection, or follow us on Twitter at http://www.twitter.com/GemstoneHotels, on Instagram at http://www.instagram.com/gemstonehotels, and on Pinterest at https://www.pinterest.com/benchmarkhotels/gemstone-hotels
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