Over the last few months I've been posting dinners in what I'm calling the grill series. The intent of the grill series is to get you outside and to get you to experiment with new foods on your grill. Most of the dinners in the grill series so far have had an ethnic flavor and I've chosen them to get you to think outside the box when grilling. Today's dinner is a little more mainstream and should allow us to move back into our comfort zone.
Mixed grill with apricot-soy sauce is very similar to the grilling that we are used to in that it's meat and sauce over an open heat source, the twist is that instead of one type of meat we are grilling three meats and instead of using the standard barbecue sauce we are making our own apricot-soy sauce. The three meats that we are grilling- pork, chicken, and turkey sausage are all easy to cook, work well together, and all have their own flavors and textures. The big variable here is whether you want to use spicy turkey sausage or sweet turkey sausage; if you're feeling adventurous I say try both. Until recently I have not been one to invest too much time and effort in learning how to make sauces but as I work through these recipes I'm realizing that they are not as difficult as I thought they were. This apricot-soy sauce is very easy to make and has many applications beyond this recipe. I can imagine it on other meats on the grill including ribs and hamburgers, pineapple and other fruits on the grill, and baked ham in the oven.
If you are a guy this is a great recipe for you. In the past men typically didn't cook but in our more modern times of people staying single later into life, dual career families, and the recent phemonenon of cooking becoming a "cool skill" men are cooking more than ever before. Grilling is a very manly form of cooking; there's fire, there's meat, and you can do it while drinking beer outside and swapping stories with your friends. By this point in the grilling season you've probably perfected your steak, burger and chicken skills, now's the time to take it one step further and add the wow factor to your grilling.
Let's take a look at today's recipe.
Mixed Grill with Apricot-Soy Sauce
Prep time 12 Min. Cook time 19 Min. Serves 8
Ingredients
1 Tbsp. unsalted butter
3/4 cup apricot preserves
2 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
1 tsp dijon mustard
1 tsp ground ginger
3/4 pound lean pork tenderloin, cut into 8 cubes
8 skinless chicken thighs
1-1/2 tsp kosher salt
1/4 tsp black pepper
12 ounces turkey sausage, sweet or spicy (4 links)
1/3 cup fresh cilantro, minced or torn
Instructions
Melt butter in a small saucepan over medium heat; add preserves, soy sauce, vinegar, mustard and ginger. Cook until bubbly, stirring frequently, about 5 to 7 minutes; remove 2 tablespoons of glaze to a small bowl, set both saucepan and bowl aside and cover to keep warm.
Thread pork onto two metal skewers; season pork and chicken thighs with salt and pepper.
Preheat a grill or grill pan to medium-high heat. Grill pork, chicken and sausage until finished, turning once or twice and brushing meats frequently with glaze during last 2 minutes of cooking, about 8 to 9 minutes for pork, 10 minutes for chicken and 12 minutes for sausage. Make sure to flip meats often during the last 2 minutes of cooking to help the glaze stick. Just before serving, brush meats with 2 tablespoons reserved glaze, sprinkle with cilantro and serve.
This recipe yields 1 chicken thigh, 1 pork cube and 1/2 sausage per serving.
Over these summer months I've posted some interesting and hopefully challenging grill recipes, now as we move into our fall routines it's time to wind down the grill series. I will be putting up the last post of the grill series on October 9th but if you are a year-round griller like me I'll post a couple of grill recipes during the fall-winter season.
As always, if you try this dinner, check back here and leave a comment to let me know how it turned out.
Next week - Crock Pot Chicken Burritos or The Value of Freezer Bags.
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