Carla Warner and I got to spend some time grilling outside with the awesome people at KSTP’s “Twin Cities Live” yesterday.
I love to cook, so I volunteered to whip up 3 unconventional recipes on 3 of our favorite grills.
On the Big Green Egg, we made Bacon-wrapped jalapeno poppers
Hollow jalapenos and completely fill with cream cheese. Wrap with raw bacon and secure with toothpick. Grill on the Big Green Egg or other grill using indirect heat at 350-375 degrees for 40-45 minutes.
On the Vermont Castings, we made Margherita pizza
Heat grill to medium heat. Sprinkle with cornmeal and roll out fresh, refrigerated pizza dough ball to no more than 1/4-inch thickness. Either oil grill grates or place pizza stone on grill. Grill dough covered for 5 minutes. Top with Kowalski’s Signature Pizza Sauce, slices of Kowalski’s fresh mozzarella and sliced Roma tomato. Grill for another 3-5 minutes or until cheese is golden brown. Top with fresh basil and serve.
And on the Viking Grill, we made — you’ll never guess — Grilled doughnuts
Grill Pillsbury Grands refrigerated biscuits on a cookie sheet (or well-oiled grill grate) using indirect heat at about 375 degrees for 10 minutes or until golden brown.
Meanwhile, melt a stick of butter in a grill-safe bowl away from direct heat. Dip warm biscuits in the melted butter and roll in cinnamon sugar.