Global spices have been the latest buzz in food trends this year and will continue to be on the rise this summer. I decided to play around with the idea of incorporating the trend with our Mino Prime Meat selections. Keeping everything easy and approachable, the test was a success, and these recipes were the winners!
Mino Prime Burgers
Preheat the grill.
Using a fork or whisk, mix the miso, sriracha, and sesame oil and pinch of salt and pepper together in a small bowl to make a paste.
You want to use this later to brush liberally onto both sides of the burger right before they are finished cooking.
Using a veggie peeler or mandolin, cut the cucumber and carrots into long thin ribbons. Place them in a medium bowl along with the scallions and add the dressing ingredients and gently toss, just make sure to double the dressing as I listed it separately.
Make the Asian Guacamole by placing everything in a small bowl, mashing and stirring a bit until creamy and combined. It does not have to be smooth. Sprinkle with sesame and chili flakes.
Grill the Mino Prime Steaks Burgers on high heat to desired temperature. Grill Burger Buns * Add the miso glaze at the finish
Assemble the burger…spread buns with Asian Guacamole then top with Mino Prime steak burger, then mound with cucumber ribbon and carrot salad, a liberal squeeze of sriracha and pickled ginger (optional)
Harissa Spice Rub
Preheat the grill to medium high
Cut the lamb chops into single portions and pat dry.
Mix together spices and salt in a shallow bowl
Cover both sides of the chop into the spice rub, taping off the excess
Toss veggies in olive oil, salt and pepper and grill. *Making a veggie kabob makes grilling easier. Cover and set aside
Grill the lamb chops. Spray the grill with your preferred oil spray (one with high smoke point like avocado oil, works best)
Place the lamb chops on the grill for 3 minutes, keeping the lid closed. Turn them over, turn the grill down to medium and cook for 3 minutes. Serve medium
Mix the yogurt with the harissa paste, start small, this stuff is hot and each store-bought paste has a different heat level. Add until your desired flavor, I like to whisk in a teaspoon of smoked paprika to enhance the smoky flavor-up to you.
To serve, cut the veggies into bite sized pieces and place them on a platter. Top with the grilled lamb chops and garnish with fresh mint, serving the Harissa yogurt on the side.
ºMake the BBQ sauce ahead keep it on low until ready to use. In a medium pot, sauté the diced onion and smashed garlic in oil and butter until onions are tender then add in the tomato paste, stirring constantly for about 2 minutes. Deglaze the pan with whiskey. Simmer for 1 minute then add the remaining ingredients—ketchup, chipotles and adobo sauce, worcestershire, balsamic, molasses, soy sauce, honey, water and cracked pepper. Simmer on low for 10 minutes then blend until smooth. Return to pot, cover, and keep on low heat until ready to use. Adjust taste to personal preference.
Set up the grill for indirect cooking, preheating one side of the grill to high heat and the other side left off or on low.
Lay the Mino Prime Bone-in Chicken Breasts skin side down on the hot side of the grill for 5 minutes, turning as needed to give the skin a good sear, do not burn. Once you have seared the skin move the breasts to the indirect cooking side of the grill. Keep the lid closed and cook for 10 minutes.
Check the chicken, turn over so skin side is up and baste them with the BBQ sauce, cover and grill for another 10 minutes, keeping them on indirect heat.
Turn over and baste the other side with BBQ and continue to cook until internal temperature is 165 degrees F. In the last few minutes place the breasts skin side down on the hot side of the grill, giving them a quick sear to crisp them up.
Serve with some steakhouse potato salad or your favorite pasta salad.