A couple of great grilling recipes and help my friend...

Help my friend ...and get some great 4th of July Grilling recipes! (check out yummy the pictures) 


I have blogged previously about my friend and neighbor,Chef Rian MacDonald. He is a fanatastic young chef that already has published his own cookbook, he is a recruiter and instructor at La Cordon Bleu, and I wouldn't be suprised if he ends up as a famous chef with his own tv show or chain of restraunts!  

So check out these great recipes and impress the heck out of your friends at your July 4th cookout!

I also want to ask for your HELP.

• To vote for your favorite, you must follow the "click here to read or post comments" link on the individual recipe page, and then add your rating in stars and your comments.
• Please ReBlog or repost this information
• Twitter it
• Facebook it
• etc...

Help get the word out and lets get a bunch of votes for Chef Rians recipes!  Thanks for your help.

Have a safe, happy, and delicious 4th of July!

Chef Rian Macdonald has entered the OUTDOOR COOKING's SECOND BBQ RECIPE contest!

Grilled Georgia Peach with Blueberry Crumb Cake Filling and Cranberry Sauce

by Rian Macdonald
(Powder Springs, GA)

Grilled Georgia Peach with Blueberry Crumb Cake Filling and Cranberry Sauce

Ingredients
6 Peaches
3 pint Blueberries
½ cup Granulated White Sugar
½ cup Light Brown Sugar
5 tablespoons Butter, softened
¼ cup cinnamon
10 whole Graham Crackers, crushed
Whipped Cream
12 sprigs of mint

For Sauce:
1 cup Cranberries
2 tablespoons Honey
1/8 cup Granulated White Sugar
Zest from 1 lemon
¼ cup Riesling wine
¼ cup Cranberry Juice


Procedure:
1. Cut peaches in half and twist to separate the halves, much like an avocado. With a spoon, remove the pit and fibrous center of the peach to form a pocket.
2. Drizzle olive oil over the flesh of the peach halves and slightly sprinkle with cinnamon and brown sugar. Reserve in refrigerator until ready to use.
3. Place a sheet of foil, shiny side up, on flat surface and put a coffee mug in the middle. Fold the sides of foil up around the mug forming a cup shape with the foil. Then remove the mug. Repeat this to form 4 foil cups.
4. Wash the blueberries. Separate evenly into the foil shaped cups.
5. In a separate bowl, combine butter, 1 tablespoon of honey, granulated white sugar, graham crackers, and ¼ cup of brown sugar, cinnamon and mix with a fork. Mixture should be clumpy, like coffee cake topping.
6. Evenly spoon sugar mixture into each foil cup, reserving ¼ of the mixture for later use. Pinch edges together tightly to close.
7. Put blueberry foil filled cups on the grill and cook covered for 5 minutes.
8. Lightly grease grill, put peach halves skin side up to grill-mark the flesh of the peach. This should take about 2 minutes in one direction, than 2 minutes in the opposite direction.
9. Remove peaches and foil cups filled with blueberries. Let rest for 5 minutes.
10. To make the cranberry sauce, combine all listed sauce ingredients in a food processor, and mix until smooth.
11. Transfer sauce from food processor to sauce pot and let cook over medium-high heat until the sauce reduces by half
Assembly:
1. On the bottom of the skin side of the peach, slice off a sliver, so the peach sits flat on a plate.
2. Add the blueberry mixture to the formed pocket in the center of the peach. Sprinkle the remaining sugar mixture on top of each blueberry mixture.
3. Pipe out some whipped cream on top of the blueberry mixture and garnish with a sprig of mint.
4. Drizzle Cranberry Sauce to the side of the peach, and then serve.


Makes 12 servings

To vote for your favorite, you must follow the "click here to read or post comments" link on the individual recipe page, and then add your rating in stars and your comments.

Fire Roasted Pork Loin Tower with Mango Salsa and Cranberry Infused Rice

by Rian Macdonald
(Powder Springs, GA)

Fire Roasted Pork Loin Tower with Mango Salsa and Cranberry Infused Rice

Ingredients:

2 whole Pork loins, trussed

For Marinade:
1 cup Cranberries
1/8 cup Rice Vinegar
½ Cranberry Juice
1/8 cup Riesling wine
Olive Oil
Zest from 1 Lemon

For Rice:
2 cups White Rice
2 cups Water
2 cups Cranberry Juice

For Mango Salsa:
2 ripe Mango, small diced
1 medium sized Cucumber, seeded, small diced
4 tablespoons Cilantro, chopped
1 medium White Onion, small diced

For Cranberry Sauce:
1 cup Cranberries
1 tablespoon Honey
1/8 cup Granulated White Sugar
¼ cup Riesling Wine
¼ cup Cranberry Juice
Zest of 1 lemon

Parsley

Procedure:

For Cranberry Marinade:
1. In a food processor combine 1 cup of Cranberries, rice vinegar, lemon zest, and olive oil. Put combined marinade in plastic bag and add pork loin. Let marinade for 2 hours.

For Rice:
1. In a medium saucepot, add 2 cups water and 2 cups Cranberry Juice, and bring to a boil. Once at a boil, add rice and cover. Reduce the heat to low and cook until the rice is al dente, this should take about 30 minutes.

For Mango Salsa:
1. In a small mixing bowl, add ingredients for mango salsa and combine. Keep in the refrigerator to keep cool.

For Preparation:
1. Place the pork tenderloins on a hot grill, and sear all sides of the loin until a nice crust has formed.
2. Lower the heat of the grill and continue to baste the pork tenderloins with marinade every 5 minutes.
3. Pork tenderloin is done cooking when the juice run clear or the internal temperature is 155 degrees.
4. When pork tenderloins are done cooking, remove from the grill and let rest for 5 minutes.
5. Remove butcher?s twine.

For Cranberry Sauce:
1. In a food processor add all ingredients from sauce list and mix well until smooth.
2. Transfer ingredients from food processor to a medium saucepot.
3. On high heat reduce cranberry sauce by ½, then let cool.

Assembly:
1. With a pastry mold, put rice on inside the mold, about ½ of the way to the top, and then top off with the mango salsa. Push ingredients down while removing the mold.
2. Slice pork tenderloins into ¼-inch medallions. Put 1 medallion on top of the rice and salsa mixture.
3. Garnish with cranberry sauce, and a fresh cranberry.

Makes 12 servings

To vote for your favorite, you must follow the "click here to read or post comments" link on the individual recipe page, and then add your rating in stars and your comments.


Thank you for your support!
Chef Rian Macdonald
ChefMac, LLC
President/Author
Cell:770.883.6666
E-Mail: chefmac@gmail.com
www.chefrianstastebuds.com
www.authorhouse.com