With spring well underway, Mother’s Day is the perfect excuse to break out the grill and cook something special for mom. As with just about every holiday, the challenge of cooking up a new, interesting and most importantly, a tasty menu can be daunting. Looking for a simple way to mix it up and impress your guests? Take it to the grill!
Preparing large family meals on the grill means less space taken up in the kitchen and more time enjoying one another’s company. This grilled menu relies on fresh, in-season fruits and veggies to provide bright, clean flavors that pair perfectly with spring.
Let’s start with the main course – a grilled ham infused with fresh herbs and plenty of citrus flavors. Remember, the secret to preparing a moist and flavorful ham is regularly basting the ham with liquid, also being certain that there is plenty of liquid in the base of the pan during the cooking process.
Citrus Grilled Ham
6 to 7 pound ham
1/4 cup pineapple juice
1/4 cup fresh squeezed orange juice
1 cup pure apple cider vinegar
1 orange, sliced
5 to 10 pineapple rings
1 tablespoon fresh or dried thyme
1 tablespoon brown sugar
1 tablespoon paprika
Tin cooking pan (just large enough to hold ham)
• Prepare the grill by filling with Cowboy All Natural Lump Charcoal, banking the coals on either side.
• While the grill is heating, score the outside of the ham with a knife making a diamond pattern that is about 1/8-inch deep.
• In a small bowl, mix thyme, brown sugar and paprika until well combined.
• To help hold in the moisture while on the grill, place the ham in a tin cooking pan. Pour the orange and pineapple juice over the ham.
• Rub the ham with the sugar and spice mixture.
• Using toothpicks, secure orange slices and pineapple rings to the outside of the ham.
• Pour apple cider vinegar into the bottom of the pan.
• Once the grill temperature reaches approximately 375 degrees Fahrenheit, put the ham and tin pan on the grill and place the lid on the grill.
• While the ham is cooking, baste it every 10-15 minutes with the liquid collected in the tin pan.
• Cook ham for approximately 15 to 20 minutes per pound, until internal temperature reaches 145 degrees.
• The outside of the ham will be slightly golden and caramelized.
• Let rest for 10 minutes before carving and serving.
Grilled Asparagus Tossed with Lemon and Feta
Now, moving on to the veggie side dish…simple and delicious grilled asparagus. This same recipe can also be used to prepare green beans as well. We suggest preparing this dish about 15 minutes before you’re ready to eat.
1 to 2 bundles of fresh asparagus
1 lemon, juiced, saving rind for zest
2 to 3 cloves of fresh garlic, finely chopped
3/4 cup feta cheese
2 tablespoon olive oil
salt and pepper, to taste
• Rinse asparagus and pat dry. Cut off about a quarter-inch of the ends.
• On a baking sheet, lay out asparagus and drizzle with olive oil. Mix until coated.
• Add lemon juice, garlic and salt and pepper and mix until coated.
• On a clean and well-oiled grill, place asparagus going the opposite way of the grill grates. (You can also use a vegetable carrier or foil.)
• Cook until browned on each side, about 7 to 8 minutes per side.
• Remove from heat and crack fresh ground pepper over the top.
• Add feta cheese crumbles and lemon zest for a colorful presentation, and serve.
Spring Flatbread with Strawberries, Brie and Balsamic
One of our favorite dishes for the spring and summer are simple, grilled flatbread pizzas. This one is particularly delicious, combining the tang of brie and balsamic vinegar and the sweetness of the strawberries with the crispy texture of the flatbread – it’s a winning combination for any get together. Grilled flatbreads are crowd pleasers and versatile; they can be served as a meal or as a snack during cocktail hour.
If you prefer, you can also substitute this made-from-scratch flatbread dough for a high quality, premade dough from your local baker or grocer.
1/2 teaspoon dry active yeast
1/2 cup warm water
1 tablespoon olive oil
1 1/3 cup flour
1 teaspoon coarse salt
1/2 cup fresh, sliced strawberries per flatbread
1 wedge of brie for every two flatbreads
1 tablespoon high quality balsamic vinegar
Additional olive oil for brushing
• In a medium bowl, add warm water.
• Sprinkle yeast on top, stirring until dissolved.
• Set yeast aside for 5 minutes and allow it to bloom (yeast is ready once it gets foamy)
• To the bloomed yeast bowl, add the olive oil, salt and flour, and mix until well combined.
• On a well-floured board or counter top, knead the dough for about 2 minutes or until it becomes elastic.
• Place the dough in an oiled bowl, cover and let stand in a warm place for approximately 30 minutes or until dough has doubled in size.
• On a lightly floured surface, divide into 4 equal portions.
• Roll out each piece to about 1/8-inch thick.
• Brushing one side of the dough with olive oil, place on a hot grill, oiled side down and cook for 2 minutes.
• Brush the other side of the dough (facing up) with olive oil before flipping.
• Flip the bread and add brie and strawberries.
• When brie is nearly melted, drizzle with balsamic and remove from heat.
• Cut into slices, or serve whole and enjoy!
Grilled Donuts with Blueberry and Limoncello Compote
Our original Cowboy Donuts recipe post can be found here.
1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
4 ounces limoncello liqueur
2 tablespoons water
Zest of 1 lemon
Our original Cowboy Donuts recipe post can be found here.
• Once donuts are removed from grill, place on a large glass serving dish.
• Combine berries and water in a small sauce pan, and place over medium-low heat on a stove top.
• Once berries begin to bubble slightly, add sugar and stir until dissolved.
• Simmer for 6 to 10 minutes, stirring regularly.
• Turn heat to medium and add limoncello, stirring regularly until well combined.
• Simmer for 5 minutes, stirring a few times to ensure the bottom doesn’t burn. Sauce should be thick but pourable.
• Pour sauce over donuts, dust with powdered sugar and lemon zest and serve with lots of napkins!
Cowboy’s Signature Brunch Punch (Roasted Blueberry Lemon Spritzer)
What would Mother’s Day brunch be without a cocktail? Sticking to what we know, we’ve crafted a tangy, sweet and refreshing spritzer cocktail that complements the menu and is sure to be the cherry on top!
Ingredients (makes one liter of punch)
2 cups fresh blueberries
6 ounces limoncello liqueur 1 bottle of dry champagne
2 ounces Saint Germain liqueur
1 lemon for garnish
1/2 tablespoon sugar
1/4 cup fresh blueberries for garnish
1 tablespoon water
• In a tin foil pouch, add 2 cups of blueberries and sprinkle with sugar.
• Place the pouch on the grill over medium high heat and allow berries to cook for 10 minutes. Be sure not to open the pouch and let the heat escape.
• After 10 minutes, open the pouch and check the berries. They should be bubbly and soft.
• Add water to the foil pouch and berries, and roast for 5 to 7 minutes.
• Remove pouch and berries from heat and add to blender (or food processor) along with limoncello.
• Blend until well combined and then allow the mixture to cool.
• Once cooled, put the mixture in a large pitcher and top with champagne and Saint Germain.
• Serve chilled in champagne flutes or wine glasses and garnish with blueberries and a lemon twist.
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