Chef Scott: Autumn Grilling

 
 
MOLINE, Illinois – Grilling is not a summer hobby, especially with Fall Tailgating season in full swing.
 
Scott Community College Culinary Arts director Chef Brad Scott says it’s easy to make your next grilling session a non-traditional treat for you and your family.
 
He’s got a great recipe for raspberry-glazed turkey legs, Portabella mushroom burgers, corn, and smoky, sweet chili.
 
Let’s start with the chili:
 
  • Mix together a 4 cups of Bloody Mary mix
  • Add 1 tsp of Liquid Smoke
  • Add 1 12 ounce can of diced tomatoes
  • Add 1/2 jar of salsa
  • Add 1 can of chili beans
  • Add 2 tbsp of brown sugar
  • Add 1 tbsp of black pepper
  • Add 1 tbsp Kosher salt
  • Add 1 tbsp garlic
  • Add 2 tbsp of diced yellow peppers
  • Add 2 tbsp of diced onions
  • Add 2 tbsp of celery
  • Add packaged chili mix
  • Add chili peppers to make the chili hotter
  • Let it cook on the grill

You can add corn on the cob.  Best to let it soak for an hour in water before putting the non-husked ear on the grill.

Now you can start on the turkey leg:

  • Steam the turkey leg in a hot bath of shallow water at 350-degrees for an hour
  • Sprinkle both sides with powdered barbeque seasoning and Kosher salt
  • Add butter to raspberry jam that is used as a glaze you spread on the leg while it’s on the grill
  • Leave on the grill for about 12 minutes

Now you can make a delicious burger without the meat.  It’s a Portabella mushroom burger that is easy to make:

  • Remove the stem from the Portabella mushroom
  • Scrape off any excess black markings on the back of the mushroom head
  • Rub down the mushroom head with butter then place face first on the grill
  • Baste the mushroom with a mixture of Worchester sauce and butter
  • Flip it after about four minutes, add mozarella cheese
  • Take off the grill once the cheese melts

Corn, turkey, mushroom burgers, and chili.  That’s a full meal that will chase away the chill of the autumn air.  Happy grilling!


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