We teamed up with Michelle Morris of Southern Cadence Cuisine to bring you these delicious recipes perfect for grilling during your Fourth of July festivities.
Asian Marinaded Tuna | 4 servings
- 6 Kaffir lime leaves
- 1 clove Garlic – finely sliced
- 2 Thai chilies – to taste, seeded and chopped (you may omit if your family doesn’t like spice!)
- 1 Tbsp. Freshly grated ginger
- 2 Tbsp. Cilantro – leaves picked and stalk reserved, plus extra to serve
- 1 Tbsp. Soy sauce
- 1 Lime – zested and juiced
- 2 Tbsp. Extra Virgin Olive oil
- 8 oz. Red eye tuna
Make the marinade. To prepare the lemongrass, peel the outside until you get the soft, smooth core. Cut the tougher top part off and trim off the root. Smash soft core with the back or side of the chef’s knife. Chop the core up to a very fine mince. Next, blend all ingredients except the Extra Virgin Olive oil, including the minced lemongrass, in a food processor. Try to blend it as smoothly as possible – the lemongrass can be coarse. Through the top of the lid on the food processor, pour your olive oil to create a smooth paste. Taste marinade paste and adjust for seasoning, adding salt and pepper as needed. Place the marinade on the tuna and allow to sit, wrapped in plastic wrap, for at least 30 minutes. This is a sticky marinade, so make sure to oil the grates on your grill before placing the meat on them.
Grill the tuna. Cook on a hot grill until the internal temperature reaches 115-120 degrees F. Serve immediately.
Lamb Kebabs | 4 servings
- 1 lb. Lamb stew meat – leanest pieces you can get, cut into 1-in cubes placed in medium bowl with paper towels
- 1/2 Red Onion – peeled and quartered
- 1/2 Red Bell Pepper – seeded and cut into
- 1-inch pieces
- Salt & Freshly Ground Black Pepper
- For the Marinade: 1 Tbsp. Smoked Paprika
- 2 Cloves Garlic – placed in a small container
- 1/2 tsp. Cumin Seeds – placed in a small container
- 2 tsp. Coriander Seeds – placed in a small container
- 1/4 cup Extra Virgin Olive Oil
Preparing the lamb: Trim any fat from stew meat and dry well. Place in a large bowl with red onions and bell pepper. Season with salt and lots of pepper. Set aside.
Preparing the marinade: In a mortar and pestle grind together the cumin seeds and coriander first, until smoothly ground. Next, add your paprika and garlic and grind well to combine. Finally, slowly add extra virgin olive oil to make a smooth paste. PREPARING THE KEBABS: Pour smokey marinade over the lamb, bell pepper, and onions. Using either your hands or a large spoons, toss the ingredients to coat all pieces. Skewer lamb, bell pepper, and onions, alternating each on metal or wooden skewers. Cook lamb kebabs until meat reaches 126F. Let rest for 2-3 minutes before serving.
Grilled Fruit & Pound Cake with Honey Glaze | 8 servings
- 1/4 cup Butter – (1/2 stick)
- 1/4 cup Heavy Cream – (whipping)
- 1/4 cup Honey
- 1/2 tsp. Ground cinnamon
- 1 box Frozen pound cake – (preferably Sara Lee; homemade is too crumbly), cut in slices
- 1 Cup Whipped cream
Make the glaze. In a small nonreactive saucepan over medium heat, melt the butter. Whisk in the cream, honey, and cinnamon. Gradually bring to a boil over high heat, then let boil until the glaze is slightly reduced and just beginning to become syrupy, 3 to 5 minutes. Remove from heat.
Grill the cake. Preheat grill to high. On a griddle pan placed over the grill gates or directly on the grill, spray your griddle with non-stick cooking spray. Place your fruit on the griddle. They should take only 2 – 4 minutes. Next, grill the pound cake and this too will take 2 – 4 minutes. To serve, place pound cake on the plate and then the fruit. Drizzle with warm Honey-Rum Glaze and whipped Cream.