Need ideas to show Dad love?!
How about a Grilled Brunch?
AND, nothing says "HAPPY FATHER'S DAY" like grillin' and chillin' on the patio with Daddy-o!
Light up the grill and make brunch in the comfort of your
own backyard. The best part is that you don't have to wake up at the crack of dawn
to pull this meal together. All you need are a handful of ingredients and a little
prep work. Then, gather the family together to get this party started.
Whisky Wake-Me-Up!
 |
| Whiskey Wake-Me-Up Cocktail |
Prep Time: 20 minutes
Grill Time: 15 – 20 minutes
Total Time: 35 – 40 minutes
Yield: 4 cocktails
Ingredients:
8 ounces Single Barrel Whisky from Winter Park Distilling
Company
2 dried Guajillo chili peppers, cut open, stems and seeds
removed
2 large Lipman Vintage Ripe tomatoes, halved
1 tablespoon canola oil
5 limes, juiced
2 teaspoons ground coriander seed
1 teaspoon celery seed
2 - 3 teaspoons Worcestershire sauce
Garnish Ingredients:
Lime wedges
Directions:
Heat grill to medium-high. While grill is heating, toast
chilies using tongs, turning frequently, until pliable and fragrant, about 2
minutes. Do not char or burn the chilies.
Cut the chilies into small pieces and combine with whisky in
a pitcher. Refrigerate and allow to
steep 30 minutes. While chilies are steeping, halve tomatoes and brush with
oil. Place tomatoes on grill cut sides down.
Grill, flipping once, until tomatoes are soft but not
falling apart and skins are lightly charred, about 5 minutes. Transfer to a
cutting board, remove and discard skins and roughly chop.
Muddle chilies in whiskey until liquid is a pale brick red.
Add tomatoes, lime juice, coriander, and celery seed. Muddle until tomatoes are
broken down. Strain mixture through a fine mesh sieve and divide among four
ice-filled glasses.
Season with Worcestershire to taste and serve with lime
wedges.
Grilled Brunch Pizza
 |
| Getting Ingredients Ready! |
Prep Time: 20 minutes
Grill Time: 20 -- 30 minutes
Total Time: 40 -- 50
minutes
Yield: 4 personal
sized pizzas
Pizza Ingredients:
¼ cup olive oil
¼ cup all purpose flour, for work surface
1 pound Pizza dough (make your own or use prepared pizza
dough), divide into quarters
2 – 3 large Lipman Vintage Ripe tomatoes, sliced thin
2 cups Fontina cheese, grated
2 grilled Andouille sausage(s), sliced thin
6 ounces assorted wild mushrooms (such as cremini, oyster,
chanterelle, and stemmed shiitake, cut into bite-size pieces
1 small red onion, sliced thin
4 to 8 eggs, 1 to 2 eggs per pizza
Salt & pepper
Garnish Ingredients:
5 ounces mixed greens (about 6 cups)
2 tablespoons olive oil
1 lemon, juiced
Directions:
Prepare the grill for high direct heat. If using a gas
grill, preheat for 10 minutes until the temperature is between 550° F and 600°
F. Prepare a small bowl with olive oil for greasing the grill grates and for
brushing the pizza.
On a lightly floured surface, shape the dough by flattening
with your hands into four 8-inch rounds.
Rad Tip: Shape the
pizza dough by flattening it with your hands on a slightly floured surface.
Either use your fingers to stretch the dough out, or hold up the edges of the
dough with your fingers, letting the dough hang and stretch, while working
around the edges of the dough. Once you've stretched the dough, let it sit for
5 minutes and then push out the edges with your fingers again, until you have a
nice round shape.
Once the grill is hot, dip a tightly folded paper towel in
olive oil and use tongs to wipe the grill grates. Then place a pizza dough
round on a lightly floured pizza stone. Let the dough slide off the stone onto
the hot grill grates. Close the lid of the grill and let cook for 2 minutes.
After 2 minutes, open the grill and check underneath the
dough to see if it is getting browned. If it is on one side but not another,
use a spatula or tongs to rotate the dough 90 degrees and cook for another
minute. If it is not beginning to brown, cover the grill and continue to cook a
minute at a time until the bottom has begun to brown. It should only take a
couple minutes if you have a hot grill. The top of the pizza dough will start
bubbling up with air pockets, which you should stab and pop gently.
Once the pizza dough has browned lightly on one side, use a
spatula to flip the dough over so that the grilled side is now up.
Paint the grilled surface of the pizza with a little olive
oil, then dividing toppings evenly, top the rounds with ingredients and season
with ¼ teaspoon each salt and pepper and, finally, crack the eggs on top. The
key is to go light on the toppings or your pizza will be heavy and soggy.
Slide the topped pizza back onto the grill. If you are using
a gas grill, reduce the heat to medium. If working with a charcoal grill, close
the vents almost all the way.
Close the lid and continue cooking. After 3 minutes, open
the lid to check the egg and the bottom of the crust. You want the whites to be
just cooked through and the yolk soft. If the grill marks start to get too dark
before the eggs are done, lower the heat and rotate the pizza 90 degrees. Check
every 2 minutes until the eggs are done and the cheese is bubbly. Pull off the
grate with a spatula onto a cutting board or other flat surface and let rest
for a couple minutes before cutting into slices.
In a large bowl, toss the greens with the lemon juice, salt
and pepper, the 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
Serve over pizzas.
