Recipes for the Grill
Summer's longer days and warm weather make it the perfect time to get together and make new memories with your friends and family over food and fun. Relax and enjoy a taste of these Biltmore Wines, perfect for summer sipping. We have also specially crafted two delicious menus from popular Biltmore restaurants to make your meal one to remember!
Cedric's Tavern Menu
Mark A. DeMarco, Executive Chef.
• Green Goddess Potato Salad
• Grilled Chicken with Jack and Coke Glaze
Pair with Biltmore Cabernet Sauvignon
Stable Café Menu
• Grilled Watermelon Salad
• Grilled Corn with Green Chile Butter
• Fish Tacos
Pair with Biltmore Sauvignon Blanc
Green Goddess Potato Salad
Serves four to six
Ingredients: • 2 lbs. Yukon Gold Potatoes• 1 each red onion, small dice
• 1 bunch celery, washed and small dice
• 1 bunch parsley leaves only
• 1 tablespoon freshly chopped dill
• 1 teaspoon freshly chopped oregano
• ¼ teaspoon freshly chopped tarragon
• 1 garlic clove, minced
• 1 tablespoon extra-virgin olive oil
• 1 ½ tablespoons apple cider vinegar
• ¾ cup good quality mayonnaise
• 2 teaspoons white granulated sugar
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground pepper Method: Wash Yukon Gold potatoes, place in pot, and cover with water by two inches. Add one teaspoon kosher salt. Bring potatoes to a boil, then reduce to a simmer. Cook potatoes until they are fork tender, approximately 20 minutes depending on size of potatoes.
When potatoes are cooked drain into colander, then place in a single layer on sheet pan and refrigerate. Cool for one to two hours so they are easier to cut.
While potatoes cool, combine herbs, garlic, olive oil, vinegar, mayonnaise and sugar in a bowl and mix until well blended. Add chopped red onion and celery. Set aside.
When potatoes are cool, cut into quarters or eighths (depending on size) and place in a bowl. Add herb dressing and adjust seasoning with kosher salt and ground black pepper.
Can be made up to two days in advance. Best if left to sit a day for flavors to develop.
Grilled Chicken with Jack and Coke Glaze
Serves four to six
Jack and Coke GlazeIngredients: • 2 cups good quality ketchup
• 16 oz. Coca-Cola
• 16 oz. Jack Daniels
• ¼ cup Worcestershire sauce
• ½ cup light brown sugar
• 1 tablespoon chopped garlic
• 1 teaspoon dried thyme leaves
• 2 each bay leaves
• 16 oz. good quality orange juice
• ¼ cup balsamic vinegar
• 1 tablespoon kosher salt Method: Combine Jack Daniels, thyme, bay leaves and garlic in a large sauce pot. Place on high heat. At this point, the alcohol from the Jack Daniels will ignite into flames. Keep anything flammable away from pot. Flames will cease when alcohol is cooked out, approximately three to four minutes.
When alcohol is cooked out, add Coca-Cola, Worcestershire sauce, brown sugar, orange juice and vinegar. Cook over medium heat for 10 minutes until reduced by half. Adjust seasoning to taste with salt and pepper. Can be made two days ahead. Chicken in Brine
Ingredients: • 5 lbs. chicken, legs, breasts and thighs
• 1 gallon tap water
• 1 cup kosher salt
• 1⁄3 cup honey
• 12 each bay leaves
• 8 cloves garlic, left whole
• 2 tablespoons black peppercorns
• 3 each rosemary sprigs
• 1 bunch fresh thyme
• 2 each lemons, juice and zest Method: Combine all ingredients except chicken in large stock pot and bring to a boil. Boil for one minute, stirring to dissolve kosher salt and honey. Cool completely, to below 40 degrees. Best made the day before.
Add chicken to cooled brine and refrigerate for 24 hours.
Remove chicken from brine and pat dry, discard brine. Grill chicken over a medium fire for one hour or more as needed. On the last 15 minutes of grilling, glaze with Jack and Coke Glaze, several times as needed. Serve with Green Goddess Potato Salad and your favorite vegetable.
Grilled Watermelon Salad
Serves four to six
Ingredients: • 1 large fresh basil sprig• 1⁄3 cup plus ½ cup extra-virgin olive oil plus more for brushing
• 3 ½"-thick slices seedless watermelon, rind removed, each cut into 6 wedges for a total of 18 wedges
• ¼ cup fresh lime juice
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• ¾ pound spinach
• ½ cup (4 ounces) feta cheese, crumbled
• ¼ cup (1 ounce) shelled pumpkin seeds (pepitas), toasted Method: Heat basil and 1⁄3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.
Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side. Set aside.
Whisk remaining ½ cup oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Place 3 pieces of grilled watermelon on each plate. Top with spinach, feta and pepitas and drizzle basil oil over.
Grilled Corn with Green Chile Butter
Serves four to six
Ingredients: • 2 large fresh Anaheim chili — (Canned Chiles can be used)• 5 tablespoons unsalted butter, room temperature
• 1 tsp Kosher salt
• 4 large ears corn, husked Method: Char fresh chilis over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and finely chop chili. Transfer to bowl. Add the butter and salt and stir with fork.
Prepare barbecue (medium-high heat). Brush corn all over with oil. Sprinkle with salt and pepper. Grill corn until tender and brown in spots, turning frequently, about 12 minutes.
Add the chile butter to the corn and serve.
Fish Tacos
Serves four to six
Ingredients: • 2 cups chopped red onion, divided evenly• ¾ cup chopped fresh cilantro, divided evenly
• ¼ cup olive oil
• 5 tablespoons fresh lime juice, divided
• 3 tablespoons fresh orange juice
• 2 garlic cloves, minced
• 1 pound Striped Bass or Grouper
• Coarse kosher salt
• 1 cup Greek plain yogurt
• Corn tortillas
• 2 avocados, peeled, pitted, sliced
• ½ small head of cabbage, cored, thinly sliced
• Lime wedges from 2 limes Method: Stir 1 cup onion, ¼ cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.
Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
Coarsely chop fish; place on platter. Serve with lime yogurt, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, and lime wedges.
