Recipes

Bruschetta 1 loaf ciabatta or Italian bread cut into 1-inch slices ¼ cup olive oil 2 garlic cloves, peeled and cut in 1/2 1 (15 ounce) container whole milk ricotta 2 large tomatoes, seeded and diced 2 tablespoons Kalamata olives, pitted and finely chopped 3 tablespoons fresh basil leaves finely chopped, plus whole leaves for garnish ½ teaspoon kosher or sea salt ½ teaspoons freshly ground black pepper ½ lemon 1 teaspoon fresh or dried oregano

1. Preheat Vision Grill to medium-high heat.
2. In medium bowl, combine ricotta, tomatoes, basil, and salt & pepper to taste.
3. Brush the bread with olive oil and place onto lower grill surface. Watch closely and grill only until golden brown, 2-3 minutes per side.
4. Rub bread slices with garlic when bread is cool enough to handle.
5. Squeeze lemon over the bread. Sprinkle with oregano, salt, & pepper to taste.
6. Place ricotta mixture on top of the grilled bread, keep warm on top grill surface, remove and garnish with basil.

8 appetizer servings

Diablo Shrimp ½ cup butter 3-4 garlic cloves, minced 1 teaspoon cayenne pepper ½ cup white wine 4 Tablespoons flat leaf parsley, chopped 1-1 ½ pounds shrimp, peeled and deveined, tail on ½ teaspoon coarse salt

1. Melt butter in small saucepan over medium/low heat. Add garlic & cayenne pepper. Cook until garlic is soft. Be careful not to burn the garlic. Add wine, raise heat to med/high and cook until reduce by ½.,allow to cool for 10-15 minutes. Stir in 2 Tbsp. parsley.
2. Pour butter mixture over shrimp in bowl. Add salt and toss shrimp to coat.
3. Prepare Vision Grill for high temperature searing.
4. Grill Shrimp over high heat 3-4 minutes, turning once after 2 minutes.
5. Remove from grill and enjoy.

Makes 4-8 servings

Teriyaki Chicken 3-4 pounds chicken breast halves, skin on rinsed in cold water and patted dry ¾ cup soy sauce 1 teaspoon grated fresh ginger root 1 clove garlic, crushed ¼ cup white wine or sherry ½ teaspoon MSG or salt

1. Mix soy sauce, ginger, garlic, wine/sherry, MSG/salt in large bowl. Add chicken and marinate 2-6 hours.
2. Prepare Vision Grill for direct grilling.
3. Place breasts on lower grill surface, skin side down, over medium heat 350 degrees F.
4. Grill breasts turning once after 5-6 minutes. Grill 5-6 minutes longer until meat is opaque throughout and the juices run clear or meat thermometer in the thickest portion of breast reads 175-180 degrees F.
5. Remove and cover with foil. Allow to sit 10 before serving.

Makes 4-8 servings

Bacon Wrapped Pork 2 (1 lb) pork tenderloins, trimmed of fat and silver skin removed 3 tablespoons Dijon-style mustard 1 ½ tablespoons green peppercorns (packed in water) drained 3 tablespoons coarsely ground 5 peppercorn blends (equal parts black, green, pink, & white peppercorns, and whole allspice in a peppermill or grinder) 8 fresh large sage leaves 8-10 slices bacon Salt, to taste 10 inch bamboo skewers (soak 20-30 in water)

1. Prepare Vision Grill for searing (450 degrees F)
2. Using a sharp knife, make a cut lengthwise down the center of the tenderloin through two-thirds of the thickness, spread meat open, and flatten slightly.
3. Spread mustard in a thin layer over the tenderloin. Scatter the green peppercorns evenly over the opened meat & press lightly with your hands. Sprinkle 1 tablespoon of the peppercorn blend evenly over the opened meat. Place sage leaves in a row down the center.
4. Shape the tenderloin back to its original shape. Wrap bacon slices around tenderloin and use bamboo skewers to secure bacon on the tenderloin.
5. Place the tenderloins on the hottest part of the grill and cook, turning occasionally, until well browned on all sides, approximately 10 minutes. Move to upper grill surface and continue to cook, turning occasionally, until thermometer inserted into the center registers 145 degrees F. Remove the tenderloins from the grill and allow to sit, loosely covered with foil, for 5-10 minutes before serving.
6. Slice the tenderloins on the diagonal.

Makes 4 servings

Classic Barbeque Baby Back Ribs 2 lbs. trimmed pork loin ribs 3 tablespoons garlic salt ½ teaspoon ground celery seeds 2 tablespoons paprika 1 tablespoon onion salt 1 teaspoon sage ½ teaspoon cayenne 1 cup apple juice

1. Trim excess fat from ribs and remove membrane from back of each rack.
2. Sprinkle both sides of ribs with mixture of garlic salt, paprika, onion salt, sage, celery seeds and cayenne.
3. Place ribs on a hot, prepared grill. Cook with lid down over medium-hot coals for 4 hours, turning after 1 ½ hours. Baste every hour with apple juice.

Smoked Chicken 3-5 chicken pieces, rinsed and patted dry with paper towels 1 tablespoon packed brown sugar 1 ½ tablespoons kosher salt ½ teaspoon freshly ground pepper

1. In small bowl combine sugar, salt, & pepper. Coat the chicken evenly with the mixture, place in large zip lock bag and refrigerate for at least 2 hours as long as 6 hours.
2. Prepare Vision Grill for smoking. Follow grill instructions for using wood chips for smoking.
3. Place chicken skin side down on top grill surface.
4. Grill 1 ½ to 2 hours until thermometer inserted in thickest parts reads, for a breast 160°- 165°, and for a thigh 170°-175°. Breast will be finished grilling before thighs and legs.
5. Remove from grill and cover with foil and allow to sit 5-10 minutes before serving.

Makes 4 servings

Grilled Pizza 1 (12 inch thin crust) pizza crust (Boboli recommended) 8 ounces fresh mozzarella sliced 8 ounces basil pesto 2 large tomatoes sliced or 4-6 plum tomatoes sliced

1. Prepare Vision Grill for medium temperature 350-400 degrees F.
2. Remove pizza crust from package and place on pizza pan or stone for work surface.
3. Top pizza crust with pesto and spread thinly over crust to within ½ inch of edge.
4. Next, place the tomato slices over the pesto. Finish with the mozzarella slices.
5. Carefully place pizza on top grilling surface and place grill cover. Grill pizza covered for 8-10 minutes or until cheese has melted and starts to bubble.
6. Remove to serving tray and allow to cool slightly before slicing with pizza wheel.

Makes 4 servings

Fajita Pizza Option ½ pound stir fry chicken or beef strips 1 pound frozen pepper stir-fry thawed 2 tablespoons extra-virgin olive oil 2 tablespoons taco seasoning Pizza crust (Boboli) 2 cups shredded Mexican blend cheese ½ cup salsa Sour cream, Guacamole, & Fresh Cilantro for serving or garnish

1. Prepare Vision Grill for medium/high temperature 400-450 degrees F and oil grilling grate.
2. In a large bowl mix oil & taco seasoning. Add chicken or beef and stir until coated.
3. Grill chicken/beef & pepper mixture on lowest grill surface approximately 5 minutes.
4. Remove crust from package and place on pizza pan or stone for work surface.
5. Spread salsa over pizza crust to within ½ inch or edge.
6. Top with Mexican cheese blend and the chicken/beef pepper mixture.
7. Adjust grill vents to decrease temperature to 350-400 degrees F.
8. Carefully place pizza on top grill surface, cover grill, and cook 8-10 minutes until cheese melts and starts to bubble.
9. Serve with guacamole, sour cream, and garnish with cilantro.

Grilled Salmon 1 pound Salmon filets or steaks ¾- 1 inch thick (wild caught preferred) 2 tablespoons soy sauce 2 tablespoons dry sherry 1 tablespoon brown sugar 1 tablespoon minced fresh ginger root or 1 teaspoon dry ginger 2 cloves garlic, minced 1 green onion (scallion) thinly sliced 1 gallon zip-lock bag

1. Rinse fish with cold water and pat dry with paper towels.
2. In zip-lock bag, combine soy sauce, sherry, brown sugar, ginger, & garlic. Add salmon; seal bag and turn to coat. Refrigerate 30 minutes to 1 hour.
3. Prepare Vision Grill for medium/ high temperature grilling 400-450 degrees F.
4. Place fish on clean, oiled lowest grill surface skin side down. Discard bag and marinade. Cover grill and cook salmon about 7-10 minutes until fish flakes easily with fork.
5. Carefully remove salmon to serving platter and garnish with green onions.

Makes 3-4 servings