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Simplify Your Summer Cookout

Jun 06, 2016 04:33AM, Published by Family Features, Categories: Family Features, Family Features Food



Summer is the right time to enjoy easy conversation and flavorful meals al fresco without slaving over a hot grill while everyone else has a good time.

With the right summer recipes and quality equipment, such as premium cast iron cookware from Princess House, you can serve awe-inspiring food and have plenty of time to enjoy it.

Turn your summer cookouts from a hassle to a breeze with easy-to-prepare grilling recipes from Carlos Rodriguez, executive chef at Orinoco restaurant in Boston. Mi Cocina cast iron cookware by Princess House is his go-to choice for summer cooking because it can be used stovetop, in the oven and on the grill.

To grill up a surefire winner this summer, try Rodriguez’s Tropical Barbecue Sauce for baby back ribs or his Flank Steak Filets with a Coffee Glaze. These simple recipes involve little prep time and will leave your guests’ mouths watering.

For more summer cookware solutions and recipes from Rodriguez, visit princesshouse.com.

Tropical Barbecue Sauce

Ingredients

  • 1 ounce butter
  • 2 green mangoes, cubed
  • 4 cups guava concentrate, or 4 cans juice
  • 1 quart original flavor barbecue sauce
  • 2 racks pork baby back ribs, prepared

Preparation

  1. In Mi Cocina by Princess House 11-inch Cast Iron Skillet over low-medium heat, saute mango in butter until golden, add guava concentrate and simmer to reduce by half.
  2. Cool then blend.
  3. Return fruit mixture to Skillet, add barbecue sauce and simmer on low-medium heat until sauce has thickened, about 10-15 minutes.
  4. Baste prepared ribs with warm sauce and grill on medium-low heat another 10 minutes.

Flank Steak Filets with Coffee Glaze

Ingredients

Spiced Oil
  • 2 cups vegetable oil
  • 1/2 cup juniper berries
  • 4 pieces star anise
  • 3 cloves
  • 2 cinnamon sticks
  • 1 vanilla bean, split
Glaze
  • 3 tablespoons spiced oil
  • 1 cup white onion, diced
  • 2 tablespoons fresh ginger, grated
  • 2 Cuban chiles, diced
  • 6 garlic cloves
  • 2 tablespoons molasses
  • 1 cup dark aged rum
  • 1 tablespoon instant coffee
  • 1 tablespoon cocoa powder
  • 8 cups brewed coffee, divided
  • 3 tablespoons butter, softened
  • salt, to taste
Flank Steak
  • 2 pounds flank steak
  • glaze

Preparation

  1. Place all spiced oil ingredients in Princess House Culinario Series Healthy 3-Quart Straining Saucepan and cook on medium heat 10 minutes.
  2. Remove from heat and let cool. Transfer to Fantasia Seal-Tight 4-Cup Storage Bowl and store in cool, dry location until ready to use. Note: oil should be used within 1 week.
  3. Heat Saucepan on medium-high heat. Add spiced oil and onion, and saute until cooked.
  4. Add ginger, chiles and garlic; saute additional 2 minutes.
  5. Add molasses, rum, instant coffee, cocoa powder and 1 cup brewed coffee; simmer until liquid is reduced by half.
  6. Add remaining brewed coffee and cook until reduced to about 3 cups, remove from heat and let cool. Add butter and adjust seasoning with salt.
  7. Cut steak against grain of filets. Heat Mi Cocina by Princess House 13-inch Comal to medium heat. Brush steak with glaze. Place on heated Comal and cook, basting and turning occasionally until cooked.

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