This tasty recipe is submitted by Laura Laiben, founder and owner, of the Culinary Center of Kansas City in downtown Overland Park.
- 1 whole ripe pineapple
- ¼ cup dark rum
- ¼ cup brown sugar
Cut the pineapple in half, top to bottom. Scoop out the fruit. Cut away the core and dice into ½-inch cubes. Divide fruit in half and put fruit and the rum into each half of the pineapple. Top with brown sugar and wrap in heavy-duty aluminum foil. Bake on the grill over indirect (low) heat for 1 hour. Remove foil. Serve warm.
Spicy Grilled Shrimp
This recipe is so fast and easy to prepare, leaving more time with friends. And if the weather turns rainy, they work great under the broiler.
- 1 large clove garlic
- 1 tablespoon coarse salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 2 pounds large shrimp, peeled and deveined
- 8 wedges lemon, for garnish
Preheat grill for medium heat.
In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
Smoky Beer Burgers with Sweet & Spicy Mustard Sauce
- 2 pounds lean ground sirloin
- 1/3 pound smoked Gouda cheese, diced into 1/4 to 1/2-inch cubes
- 1 medium onion or 1/2 large onion
- 2 teaspoons smoked sweet paprika, 2/3 palm full
- 1 teaspoon ground cumin, 1/3 palm full
- Grill seasoning (recommended: Montreal Steak Seasoning)
- Coarse salt and freshly ground black pepper
- 2 cloves garlic, grated or finely chopped
- Generous handful finely chopped fresh flat-leaf parsley
- 1 tablespoon Worcestershire sauce
- 1/2 (12-ounce) bottle beer
- Extra-virgin olive oil, for drizzling
- 1/2 cup mustard
- 1/4 to 1/3 cup sour cream
- 2 to 3 tablespoons chopped fresh dill or 1 teaspoon dried dill
- 4 crusty Kaiser rolls, split and lightly toasted
- Green or red leaf lettuce, for topping
- Sliced sweet bread and butter pickles, for topping
Preheat grill over medium-high heat.
Place the meat in a bowl and add the cheese. Peel the onion and halve it, if using the medium onion. Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping. Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper.
Add garlic, parsley and Worcestershire and beer then form 4 large patties making them a little thinner at the center than at edges. Burgers plump when you cook them so this will prevent burger bulge. Drizzle a little olive oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done.
Mix mustard and sour cream with dill.
Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion. Slather bun tops with sauce and serve.
After marinating overnight in a slightly sweet soy sauce and lemon-lime mixture,
sirloin steak chunks are skewered with vegetables and grilled.
- 1/4 cup soy sauce
- 3 tablespoons light brown sugar
- 3 tablespoons distilled white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic pepper seasoning
- 4 fluid ounces lemon-lime flavored carbonated beverage
- 2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
- 2 green bell peppers, cut into 2 inch pieces
- 1/2 pound fresh mushrooms, stems removed
- 1 pint cherry tomatoes
- 1 fresh pineapple – peeled, cored and cubed
In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.
Adult Margarita Cake
Now you can have your cake and drink it too! Team member Mitzi Monson took the classic Jell-O “Poke Cake” and created an adult version. The combination of the lime Jell-O with the Grand Marnier and Tequila complement each other to really bring out a true margarita flavor. Because the cake is refrigerated, it is moist and refreshing. It truly reminds you of your favorite margarita.
- 1 (18 ounce) box White cake mix
- 3 eggs
- 1/4 cup cooking oil
- 1 1/4 cup Margarita Mix (for less sugar use the Baja Bob’s Margarita Mix)
- 1 (3 ounce) box Lime Jell-O gelatin dessert
- 3/4 cup boiling water
- 3/4 cup Liquor (1 1/2 ounces Grand Mariner the rest Tequila)
- Cool Whip Topping thawed
Preheat oven to 350 degrees. I a large mixing bowl, blend all cake
ingredients together until smooth. Pour cake batter into a greased
(Cooking Spray) 13X9X2 baking pan.
Bake at 350 degree oven for 30-35 minutes and the cake is done.
Let cake cool completely, about two hours.
To make the topping: Dissolve the Jell-O powder completely in boiling
water, then add in the Grand Mariner and Tequila; mix well.
Poke holes over cake with a straw. Drizzle Jell-O mixture over entire
top of cake. Refrigerate cake for 2 or more hours until ready to
Just before serving, top cake with Cool Whip topping and top with
lime zest and lime garnish.