CEDAR PLANK SALMON STEAK WITH TROPICAL FRUIT SALSA AND COCUNUT RICE

Cedar Plank Salmon Steak with Tropical Fruit Salsa and Coconut Rice

35

Minutes Prep Time

20

Minutes Cook Time

4

Servings

The smoky, sweet flavor of cedar wood makes this grilled salmon special. Be sure to soak and prepare your cedar planks according to instructions on the packaging before grilling.

INGREDIENTS

1 mango, small dice
1 small papaya, small dice
½ pineapple, small dice
1 red bell pepper, small dice
1 jalapeno, seeded and minced
2 teaspoons ground cumin, toasted
3 tablespoons cilantro, chopped
1 lime, juiced
Sea salt and cracked black pepper
2 tablespoons grape seed oil
1 tablespoon soy sauce
3 tablespoons light brown sugar
3 tablespoons bourbon
½ teaspoon ground ginger
½ teaspoon lemon juice
1 ½ lb salmon steaks
2 tablespoons grapeseed oil
1 Spanish onion, small dice
2 cups Jasmine rice
2 cups coconut milk
2 cups water
½ cup toasted coconut
Kosher salt and ground white pepper

INSTRUCTIONS

1. Mix together fruits, red bell pepper and jalapeno in a mixing bowl. Add cumin, cilantro and lime juice. Season with sea salt and pepper; sit 30 minutes, or more, for flavors to marry.

2. Place oil, soy sauce, sugar, bourbon, ginger and lemon juice in mixing bowl; whisk together. Marinade salmon for 30 minutes.

3. Preheat grill to medium heat.

4. Place cedar plank on heated grill 3-5 minutes until hot. Flip plank over, place salmon on plank, and season with salt. Cook 15 minutes, depending on thickness of fish. Remove from plank when done; serve with salsa.

5. Heat a large sauce pot with grapeseed oil. Add diced onion and cook until translucent. Add rice and stir to coat each grain separately.

6. Add coconut milk and water. Bring to a boil and cover with a lid. Leave on high heat. When steam starts to escape, wait 1 minute then turn burner off.

7. Once 30 minutes has elapsed, take lid off, add coconut; fluff rice with a fork. Season rice with salt and pepper to taste.

CHICKEN SHAWARMA WITH QUICK PICKLED CUCUMBERS AND YOGURT

Chicken Shawarma with Quick Pickled Cucumbers and Yogurt

15

Minutes Prep Time

15

Minutes Cook Time

6

Servings

INGREDIENTS

CHICKEN SHAWARMA

2 teaspoons paprika
2 teaspoons ground cumin
½ teaspoon ground allspice
1 teaspoon ground turmeric
3 cloves garlic grated
¼ small red onion grated
1 tablespoon grated fresh ginger
½ teaspoon ground cinnamon
Kosher salt and cayenne pepper
¼ cup olive oil
2 lb boneless skinless chicken thighs
6 12-inch bamboo skewers, soaked in water
Parsley leaves and dill sprigs
Sliced tomato
Warm flatbread

QUICK PICKLED CUCUMBER

1 European cucumber ½-inch slices
1 lemon sliced thinly
3 cloves garlic sliced
1 shallot sliced
2 tablespoons granulated sugar
3 tablespoons salt
½ cup white vinegar

YOGURT SAUCE

1 cup whole milk Greek-style yogurt
¼ cup tahini
½ lemon juice
1 clove garlic grated
Salt and freshly ground black pepper to taste

INSTRUCTIONS

CHICKEN SHAWARMA

1. Combine paprika, cumin, allspice, turmeric, garlic, onion, ginger, cinnamon, 2 teaspoons salt, cayenne, and olive oil in a medium bowl. Mix until smooth. Set aside.

2. Pound chicken thighs to ½-inch thickness. Cut into 1 ½-inch squares. Toss with spice paste until all pieces are coated. Transfer to a zip-top bag and seal; refrigerate at least one hour.

3. Heat grill or grill pan over medium heat. Thread chicken pieces tightly onto bamboo skewers. Grill, turning regularly, until charred lightly and cooked to 165°F. Pull chicken from skewers and serve alongside herbs, tomato, flatbread, cabbage, pickled cucumbers, and yogurt sauce.

QUICK PICKLED CUCUMBER

1. Place sliced cucumber in a heatproof bowl; set aside.

2. Combine lemon, garlic, shallot, sugar, salt, and vinegar in a small saucepot. Heat over medium just long enough to dissolve the salt and sugar. Strain over cucumbers, cover and refrigerate until cool.

YOGURT SAUCE

1. Stir all ingredients in small bowl until smooth. Season to taste with salt and pepper.

RENEGADE STEAK TACOS

Renegade Steak Tacos

60

Minutes Prep Time

60

Minutes Cook Time

Florida State Seminoles Chef Mike Smith and special guests Olivia, Rachel, and Grant from the FSU Cheer and FSU Golden Girls are in the kitchen showing us how to make a crowd-pleasing taco.

These quick Renegade Steak Tacos will tease your taste buds with a burst of flavors from the tenderloin, cilantro, lime juice, and an avocado crème. 

Natural gas allows the control needed to prepare the tenderloin at a perfect temperature using a high or low flame.

These tacos cook extremely fast and take just a few ingredients. This will be a recipe to add to your collection.

The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.

INGREDIENTS

STEAK TACOS

1 Pound tenderloin steak (You can substitute with skirt steak)
12 6" flour tortillas
1 cup avocado créme
½ cup freshly chopped cilantro
1 lime (cut into 10-12 sections)
Salt and pepper to taste

AVOCADO CRÈME

1 ripe Haas avocado (Seeded and scooped out)
½ cup sour cream
2 teaspoons fresh lime juice
¼ teaspoon cumin
¼ teaspoon kosher salt

INSTRUCTIONS

1. Turn clean, well oiled grill to medium-high.

2. Season your steak on all sides with salt and pepper.

3. Place steak on grill.

4. Your can turn the steak ¼ turn after 2-3 minutes then flip the steak over and repeat this step for a total cook time of 8-12 minutes depending on desired temperature.

5. Remove steak from grill and let rest for at least 5 minutes.

6. While steak is resting, grill your flour tortillas on grill for about 45 seconds to 1 minute (1 side only)

7. Slice steak thinly into bite-sized sections.

8. Place grilled tortilla on a plate. Top with steak avocado créme, pinch of chopped cilantro, and a squeeze of fresh lime.

ROSEMARY AND BOURBON LAMB CHOP WITH RASPBERRY DEMI-GLACE

Rosemary and Bourbon Lamb Chop with Raspberry Demi-Glace

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Lamb is so simple to grill at home. When you add the special raspberry sauce on the side, this dish becomes perfect for your next dinner party or holiday-inspired meal.

INGREDIENTS

LAMB

1 rack lamb chops, Frenched
1 oz brown sugar
1 tablespoon rosemary
1 oz sun dried tomato
1 teaspoon bourbon
1/2 oz olive oil
1 teaspoon truffle oil

RASPBERRY DIPPING SAUCE

5 oz fresh raspberries
1 cup of veal or beef stock

INSTRUCTIONS

LAMB

1. Add brown sugar through oils to a blender and mix well. (Note: if mixture is not smooth slowly add olive oil until desired consistency.) Pour mixture over lamb, cover and allow to marinate in refrigerator for 12 hours.

2. To grill lamb, heat a grill or indoor grill pan to high heat. Make sure to cook until the internal temperature is 140 degrees. Slice and serve with raspberry dipping sauce.

RASPBERRY DIPPING SAUCE

1. Place stock into a small sauce pan and heat over medium heat to reduce stock by half. Add raspberries and cook until the berries breakdown. The sauce should be thick but not completely smooth.

MUSHROOM BURGERS

Mushroom Burgers

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

BURGERS AND TOPPINGS

1 ¼ lb ground chuck, 70/30 blend
2 oz shitake mushrooms
2 oz cremini mushrooms
4 oz button mushrooms
1 teaspoon salt
1 teaspoon pepper
4 brioche buns
1 tablespoon unsalted butter
2 oz arugula
4 slices cheddar cheese
8 slices Heirloom tomatoes sliced 1/4-inch thick

SWEET POTATO FRIES

1 large sweet potato
1 tablespoon canola oil
Salt and pepper to taste

INSTRUCTIONS

BURGER

1. Place Mushrooms in a food processor and pulse until finely chopped.

2. In a large mixing bowl, combine ground beef and mushrooms. Add salt and pepper mixing all ingredients thoroughly.

3. Make (4) 6 oz Patties from the mushroom burger blend. Allow to rest in the refrigerator for 1-2 hours to firm up.

4. Fire up tail-gate grill: Cook until desired temperature: Melt Cheddar Cheese on burger while cooking

5. **Ground beef should be cooked to minimum temperature of 155 degrees F.

6. Chef’s Tip** Bun choice: You can use your favorite, many people like sesame seed or Kaiser roll, my favorite for this burger is a buttery brioche bun.

7. Toast Bun on the grill. Melt 1 tbsp of butter, brush onto bun, cook until golden brown.

SWEET POTATO FRIES

1. Peel and cut sweet potato into ½ inch by ½ inch by 4 inch segments

2. Place prepared sweet potato fries into water until ready to use.

3. Pre-heat oven to 350 degrees convection bake

4. Heat cast iron skillet

5. Toss sweet potato fries lightly in oil

6. Place the sweet potato fries into the hot skillet and caramelized on each side. Cook until golden brown. Salt and Pepper for taste

7. Remove the skillet from the cook top and place into pre-heated oven.

8. Bake for 3-5 minutes or until sweet potato fries are tender

BUILDING THE PLATE

1. Place bottom of the bun on the plate

2. Add grilled mushroom burger to the bottom of the bun (with cheese if desired)

3. Top with two slices of tomato

4. Top with .5 oz arugula

5. Place top of toasted bun on the burger

6. Add sweet potato fries to the plate & serve! Enjoy!

BACON-WRAPPED SHRIMP AND GRITS

Bacon-Wrapped Shrimp and Grits

120

Minutes Prep Time

60

Minutes Cook Time

6

Servings

INGREDIENTS

CHEESE GRITS

½ cup warm water
¼ cup stone ground grits
½ cup heavy cream
¼ cup cheddar cheese
Kosher salt and fresh ground pepper to taste

SHRIMP & BACON

21-25 Gulf shrimp, use a raw peeled and deveined tail off shrimp
1 tablespoon Cajun spice
12 pieces smoked bacon slices

INSTRUCTIONS

1. Bring water to boil, add grits, bring back to boil, lower heat to simmer, add heavy cream, cover and allow to cook for about 30-40 minutes. Add cheddar cheese. Once all ingredients are fully incorporated and grits are cooked, remove and place grits on a cookie sheet to cool. Place cookie sheet in refrigerator and allow grits to completely cool and are firm to touch.

2. Chef’s Tip: Stone ground grits will take a greater amount of time, but are much better, full of flavor and stand up well in this dish.

3. WARNING: Hot grits will splatter and can cause serious burns. Be careful when preparing.

SHRIMP AND BACON

1. Rinse Shrimp and completely thaw if you purchased frozen. Toss the shrimp in Cajun seasoning and place Shrimp on a lined cookie sheet in a “ying & yang” position to help them hold their form. Since the serving size is two pieces of shrimp, each pair will be on serving. Allow shrimp to sit for 1-2 hours to marinate.

2. Prepare cheese grits according to recipe. Place on a cookie sheet and in the refrigerator. Grits will become firm when completely cooled. Cut cheese grits into ½ inch by ½ inch segments. Place Grits inside of the shrimp’s “C” and wrap tightly with bacon. Place bacon wrapped shrimp and grits in the cooler for 1-2 hours to firm up. Dust the top of the bacon wrapped shrimp and grits with Cajun blend seasoning.

3. Chef’s Tip: avoid using thick cut bacon for this recipe; it makes it difficult to get the bacon crispy and keep the shrimp from being overcooked.

4. Bake in the oven at 400 degrees F convection bake

5. Grill on the gas/propane or charcoal grill.

6. The bacon will crisp up during cooking but always be sure the shrimp is thoroughly cooked.

7. Once cooked, brush the bacon wrapped shrimp and grits with your favorite pepper jelly and serve!

NOTES

Chef’s Tip: Stone ground grits will take a greater amount of time, but are much better, full of flavor and stand up well in this dish.

WARNING: Hot grits will splatter and can cause serious burns. Be careful when preparing.

COWBOY CAVIAR

Cowboy Caviar

60

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Head Coach of FSU Baseball, Mike Martin Jr. in the kitchen with Chef Mike Smith creating a favorite tailgate recipe dip.

Roasting Bell peppers on a natural gas grill add to the fresh flavors of this quick recipe that is simple to make. Chef Mike enjoys cooking with natural gas for controlling temperature and even cooking.

Cowboy Caviar is a favorite tailgate item because it can be made the night before the game, throw it in the cooler with chips and be good to go.

INGREDIENTS

3 tablespoons apple cider vinegar
2 Jalapeno peppers, seeded and diced
2 teaspoons honey
6 tablespoons extra virgin olive oil
2 15 oz cans of black-eyed peas, rinsed and drained
2 15 oz cans of black beans, rinsed and drained
1 cup frozen corn, thawed
½ cup fresh cilantro, roughly chopped
4 scallions, chopped
2 plum tomatoes, seeded and chopped
Tortilla chips for serving
Salt & pepper to taste

INSTRUCTIONS

1. Wash the red pepper(s) in cold water and pat dry. 

2. Lightly oil the pepper and place on the preheated grill.  Turn the pepper every 2-3 minutes until you have a good char on all sides of the pepper.

3. Remove from grill and place the pepper in a bowl and cover. Let rest for 5-10 minutes while you are preparing the other items. 

4. Whisk together the vinegar, honey, ½ teaspoon of kosher salt, and black pepper to taste.  Whisk in the oil to make a smooth dressing.

5. Add black-eyed peas, black beans, corn, cilantro, jalapeño, scallions, tomatoes,and grilled red pepper.  Toss to coat in the dressing.

NOTES

Season to taste w/ additional salt and pepper if necessary.  Cover and refrigerate for at least 1 hour to blend flavors together.  Serve with tortilla chips. 

CHIPOTLE CHICKEN AND PINEAPPLE KABOBS

Chipotle Chicken and Pineapple Kabobs

20

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

1 tablespoon chipotle in adobo
2 limes zested, juiced
1 tablespoon garlic minced
1 tablespoon tarragon minced
¼ cup extra virgin olive oil
Kosher salt and ground black pepper
2 lb chicken boneless skinless chicken breast, large dice
1 large pineapple peeled, cored, large dice
1 large red bell pepper large dice
18 6-inch wooden skewers

INSTRUCTIONS

1. Whisk together chipotle peppers, lime juice and zest, garlic and tarragon. Slowly whisk in oil; season marinade to taste with salt and pepper.

2. Toss chicken pieces in marinade; refrigerate 15-20 minutes.

3. Preheat grill to medium-high heat.

4. Assemble kabobs starting with a piece of bell pepper, add a piece of chicken and then pineapple. Repeat until each skewer is full.

5. Grill kabobs 3 minutes on each side, or until chicken is 165°F. Serve right off the grill.

ITALIAN SHRIMP AND ROSEMARY SPIEDINI

Italian Shrimp and Rosemary Spiedini

30

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

¼ cup extra virgin olive oil
2 tablespoons lemon juice
3 cloves garlic minced
1 tablespoon rosemary minced
1 ½ lb extra-large shrimp peeled, deveined
Kosher salt and ground black pepper
8 9-inch skewers

INSTRUCTIONS

1. Whisk together oil, lemon juice, garlic, and rosemary in a large bowl. Add shrimp; gently toss to coat shrimp. Refrigerate 15 minutes.

2. Heat grill to medium-high.

3. Remove shrimp from refrigerator; skewer 3-4 per skewer. Season with salt and pepper to taste. Grill shrimp 2-3 minutes on each side. Remove from grill to serving platter.

KOREAN BARBEQUE TACOS

Korean Barbeque Tacos

45

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

6 large cloves garlic
1 white onion rough top
¾ soy sauce
¾ cup light brown sugar
¼ cup sesame oil
1 bunch green onions sliced thin, reserve green part
2 lb skirt steak
8 flour tortillas
2 cups green leaf lettuce shredded
1 jalapeno sliced thin
1 tablespoon sesame seeds toasted
1 cup crema

INSTRUCTIONS

1. Place garlic and onion in food processor; puree until smooth. Add soy sauce, sugar, sesame oil, and white portion of green onions; blend until smooth. Add to zip top plastic bag with skirt steak; marinate steak 30-45 minutes.

2. Remove steak from marinade; pat dry. Warm to room temperature, 30 minutes.

3. Heat grill to medium-high heat. Place steak on grill, 4-5 minute per side; remove from grill to cutting board and rest 10 minutes. Slice steak in this slices against the grain.

4. Warm tortillas on grill. Assemble tacos by adding meat to tortilla along with lettuce, jalapeno, sesame seeds and crema.

LAMB SLIDERS WITH FETA CHEESE SPREAD

Lamb Sliders with Feta Cheese Spread

20

Minutes Prep Time

20

Minutes Cook Time

8

Servings

INGREDIENTS

3 oz feta cheese
2 oz cream cheese softened
3 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
1 jalapeño seeded and minced
1 lemon zested and juiced, divided
1 lb ground lamb
½ teaspoon ground cumin
2 tablespoons garlic paste
1 teaspoon rosemary finely chopped
Kosher salt and ground black pepper
Olive oil
8 thin red onion slices
8 slider buns lightly toasted

INSTRUCTIONS

1. Blend feta cheese, cream cheese, mint, cilantro, jalapeño and lemon juice in food processor. Season to taste with salt. Refrigerate until ready to use.

2. Thoroughly mix lamb, cumin, garlic paste, rosemary, and lemon zest in a medium bowl. Shape into 8 (2 oz) patties; chill 20 minutes.

3. Preheat grill (or grill pan) on high heat.

4. Grill lamb patties, flipping once, until internal temperature reaches 160°F. Transfer patties to slider buns, top with red onion. Scoop a portion of the feta mixture on each slider; garnish with fresh herbs.

MOROCCAN LAMB APRICOT KABOBS

Moroccan Lamb Apricot Kabobs

30

Minutes Prep Time

60

Minute Cook Time

2

Servings

INGREDIENTS

LAMB INGREDIENTS

¼ cup extra virgin olive oil
3 tablespoons lime juice
1 tablespoon honey
2 cloves garlic minced
¼ cup harisa
1 ½ lb boneless leg of lamb trimmed, 1-inch pieces
16 dried apricots
Kosher salt and ground black pepper
8 9-inch skewers

HARISA INGREDIENTS

2 oz dried guarillo chiles
2 oz dried Anaheim chiles
5 large cloves garlic
2 tablespoon water
2 tablespoon extra virgin olive oil
½ teaspoon ground caraway seeds
¼ teaspoon ground coriander seeds
1½ teaspoons kosher salt

INSTRUCTIONS

1. Whisk together oil, lime juice, honey, garlic and harisa in a medium mixing bowl. Add lamb; toss to coat. Marinate lamb overnight in refrigerator.

2. Remove from refrigerator; warm to room temperature, 30 minutes.

3. Add apricot to microwave proof bowl; cover with water. Heat 3 minutes; remove form water and cool to room temperature.

4. Thread 3 pieces of lamb and 2 apricots onto skewers, alternating. Season kabobs with salt and pepper. Grill 3 minutes on each side. Remove from grill and serve.

5. Soak chiles in warm water for 45 minutes; drain and remove stems and seeds. Place in food processor with garlic, water, and oil; blend until smooth paste forms. Add caraway, coriander seeds, and salt; blend to incorporate.

BUFFALO CHICKEN FLATBREAD PIZZA

Buffalo Chicken Flatbread Pizza

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

BUFFALO DIP

1½ cups wing sauce
8 oz cream cheese
½ cup heavy cream
¼ cup cilantro chopped
1 sweet onion chopped fine
Kosher salt and ground black pepper
1 rotisserie chicken shredded

COLE SLAW

¼ cup white vinegar
¼ cup sugar
1 teaspoon ground mustard
½ cup mayonnaise
1 teaspoon celery seed
1 teaspoon onion powder
Kosher salt and ground black pepper
1 bag shredded slaw mix

FLATBREAD

1 premade pizza dough
1 tablespoon olive oil
3 cups sharp cheddar cheese shredded

INSTRUCTIONS

BUFFALO DIP

1. Add ingredients into a large mixing bowl; mix until well combined. Season with salt and pepper to taste.

COLE SLAW

1. Place vinegar and sugar into a small sauce pot; place on grill. Cook, stirring occasionally, until sugar is fully dissolved. Remove from heat; stir in ground mustard and cool to room temperature.

2. Add mayo, celery seed, and onion powder; stir until mixture is creamy and smooth.

3. Mix slaw mix and dressing in a mixing bowl; toss until well combined. Season slaw with salt and pepper to taste.

FLATBREAD

1. Preheat grill over medium-high heat.

2. Work dough to desired size. Brush one side with olive oil. Place oil side on grill; cook until light golden brown. Remove from grill; brush uncooked side with oil; grill until light brown. Remove from grill.

3. Spread buffalo dip onto pizza dough; sprinkle with cheddar cheese and chicken. Top with more cheddar cheese. Slide pizza on grill and lower top; cook 4-5 minutes. Remove from grill; top with cole slaw and additional wing sauce.