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!