Tag Archives: Searing Grill

Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach

Summer cookouts don’t have to be boring. Instead of making burgers and hot dogs every weekend, try grilling something a little different that incorporates summer fruit. Nectarines and peaches are finally in season, and pork chops are a popular cut that take well to an open flame. The thickness of pork chops can vary from about half an inch to two inches, but we recommend the thicker ones as they seem to be easier to keep tender on the grill.

The meat should be cooked to 145-165˚F. Use a thermometer to double check your cooking temperatures, and when the pork reaches your ideal temp, remove it from the grill and let it rest for three minutes. The cooking time and method is the same whether you opt for bone-in or boneless chops. To pick the best chops at the grocery store, the National Pork Board recommends you “choose meat that’s pale pink with a small amount of marbling and white (not yellow) fat.”

Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach

This recipe uses fresh, juicy nectarines, but peaches work equally as well. They are used in a sauce that adds some sweetness and acidity to the smoky, full-flavored rub. For more flavor and tenderness, marinate your pork longer in the rub, and make sure to grill on clean grates. You can serve the sauce under the pork, where it will meld with the juices, over the top or on the side. We recommend grilling some nectarine slices or halves to use as a garnish (or just to eat right off the grill when no one’s looking!)

Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach


Smoky Grilled Pork Chops with Curried Ginger Nectarine Sauce
SERVES: 6

Ingredients
3 Tablespoons firmly packed brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons salt
1 1/2 teaspoons coarse black pepper
6 boneless pork chops (6 oz. each)
2 pounds nectarines, halved, pitted and peeled
1 Tablespoon fresh grated ginger root
1 teaspoon curry powder
Instructions
Mix brown sugar, chili powder, paprika, salt and pepper in a small bowl; rub over pork. Cover and refrigerate several hours or overnight.
Add nectarines, ginger and curry to blender jar. Cover and blend until pureed. Set aside 1/2 cup for basting and remaining sauce to serve.
Preheat grill to HIGH heat.
Grill pork chops over HIGH heat for 10-12 minutes, turning and brushing with sauce halfway through or until the internal temperature measures at least 145°F.
Serve pork chops with sauce.
Notes
Peaches may be substituted for nectarines.
Everyday Good Thinking http://everydaygoodthinking.com/

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Prepare delicious summer drinks or chop and puree foods and sauces with the 700 watt peak-power motor in the MultiBlend™ Blender. The signature MultiBlend™ system propels ingredients around the jar for excellent results with both liquid and solid mixtures.

 



Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeachChristine Pittman of Cook the Story loves to provide recipes for quick weeknight meals so home cooks can have more precious time with their families. She also loves to create easy appetizers, quick desserts and simple dishes for entertaining, so readers can spend more time having fun and less time doing prep work. She can be found on Facebook, Twitter, Pinterest and YouTube.

Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeach

One of the first things we bought when we moved into our small basement apartment in Toronto was a counter top electric grill. We didn’t have much outdoor space for grilling and we knew we didn’t want to give up grilling quick dinners. A year later we bought a small house with a yard and I assumed our counter top grill would go to the basement to collect dust. I was wrong. We tried to shovel our back patio whenever it snowed, but after a couple of storms we gave up and our grill was buried. So I dusted off that counter top grill and we were cooking again in no time.

Recently, Hamilton Beach sent me the Searing Grill to test out. It brought back good memories of the first years living with my husband. We quickly discovered this new grill is far better than the one we had back in Toronto, and it’s dishwasher-friendly, which makes cleanup simple. It can get up to a really high temperature which is perfect for burgers, steaks and chicken. It’s that intense heat that gets you great grill marks on the veggies and cheese in the salad I’m sharing with you today.

Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeach

The thing I like best about this grill is the non-stick cooking surface. It’s perfect for grilling cheese.

Do you know about grilling cheese? There are certain varieties of cheese that get soft but not messy, drippy or gooey when heated. The two I use most often are halloumi, a Greek variety, and queso para freir, a Mexican frying cheese. It’s always a bit risky to put these cheeses on your regular outdoor grill as I’ve had them stick and leave a coating behind on the grates. But they don’t stick at all to the Searing Grill grate. They cook perfectly with beautiful grill marks on the outside and a soft, oozing texture on the inside.

For this salad, I grilled summer vegetables and let them come to room temperature on the counter while I grilled the Mexican frying cheese. To serve, just pile the veggies onto some greens and add the dressing and fried cheese. To make the dressing, mix bottled ranch dressing with bottled barbecue sauce. The barbecue sauce adds an extra summery touch to the salad.

This salad is so good. I wish it hadn’t taken me so long to come up with it. I know we would have been eating it weekly from our Toronto days until now. Oh well, I guess we’ll just have to start today!

Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeach

To enter to win a Hamilton Beach Searing Grill of your own, visit my blog, Cook the Story today. Here’s my Salad with Grilled Vegetables and BBQ Ranch Dressing recipe for you print and use all summer long.


Salad with Grilled Vegetables and BBQ Ranch Dressing
SERVES: 4

This salad has grilled vegetables, Mexican frying cheese and a BBQ ranch dressing. It's perfect as a side dish or appetizer in the summer! Note that you can substitute Italian dressing for the ranch for an equally delicious twist.
Ingredients
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 Tbsp. dijon mustard
½ tsp. salt
¼ tsp. pepper
12 asparagus spears, trimmed
6 large cherry tomatoes
1 small summer squash sliced in ¼ in. rounds
2 portobello mushrooms, stem removed
8-½ inch slices of queso para freir (Mexican Frying Cheese)
6 Tbsp. ranch dressing
2 Tbsp. barbecue sauce
8 cups of salad greens
Instructions
Preheat Hamilton Beach Searing Grill to SEAR temperature. Mix red wine, olive oil, dijon, salt and pepper together in a large bowl. Add the asparagus, tomatoes, squash and mushrooms, and stir with tongs to coat evenly. Transfer the vegetables to the preheated grill. It’s okay if things overlap a bit. Add the queso slices to the remaining vinaigrette and turn to coat, then set aside.
Grill the vegetables until there are grill marks on the underside, about 3-5 minutes. Flip, and cook until more grill marks appear, another 3-5 minutes.
Mix the ranch dressing and barbecue sauce together in a small jar or bowl.
Remove squash, tomatoes and asparagus from the grill and set aside on a plate. Flip the mushrooms again and let them continue to cook.
Put cheese on grill just until it has grill marks on the underside, about 1-2 minutes. Flip and cook until grill marks appear, 1-2 minutes more. Transfer to a cutting board and cut each slice into 5-6 pieces. Remove mushrooms from grill and cut them into ½ inch slices. Cut tomatoes in half.
Put 2 cups of salad greens on each plate. Drizzle each with 2 tablespoons of the BBQ ranch dressing and top with ¼ of the veggies and grilled cheese.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Searing Grill @hamiltonbeach

 The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.

 



Center Stage: Searing Grill Cheese-Stuffed Bacon Jalapeño Poppers with @mamashighstrung on Everyday Good Thinking, the official blog of @hamiltonbeachChristina of Mama’s High Strung is a mom of five children who left her career as a broadcast journalist to go to culinary school and pursue a life with food. From her home in Chicago, she offers readers kitchen tips and well-balanced recipes with tons of Latin flavor. She can be found on Facebook, Twitter, Pinterest and Instagram.

Center Stage: Searing Grill Cheese-Stuffed Bacon Jalapeño Poppers with @mamashighstrung on Everyday Good Thinking, the official blog of @hamiltonbeach

Hola! I’m Christina and my blog is Mama’s High Strung, which pretty much tells you what my life is like with five kids. Summer is here, so we’ve forgotten all about the polar vortex (Okay, I won’t even mention it!) and we’re ready to start living la vida alfresco.

Center Stage: Searing Grill Cheese-Stuffed Bacon Jalapeño Poppers with @mamashighstrung on Everyday Good Thinking, the official blog of @hamiltonbeach

I come from a big Latino family, so our summertime fiestas are filled with music, laughter and lots of food. While the grill is working overtime outside, I use Hamilton Beach’s Searing Grill inside to whip up amazing appetizers and side dishes loaded with outdoor flavor.

Center Stage: Searing Grill Cheese-Stuffed Bacon Jalapeño Poppers with @mamashighstrung on Everyday Good Thinking, the official blog of @hamiltonbeach

These bacon-wrapped and cheese-stuffed jalapeño poppers will spice up any party with layers of delicious flavor. It’s important to scrape out the veins and seeds inside the jalapeño, because those little devils are what make jalapeños mouth-burning hot. (I usually wear gloves when I’m working with chile peppers – you should, too.)

Center Stage: Searing Grill Cheese-Stuffed Bacon Jalapeño Poppers with @mamashighstrung on Everyday Good Thinking, the official blog of @hamiltonbeach

Stuff the jalapeños with shredded Mexican-blend cheese. Alternatively, you can use cream cheese, Chihuahua cheese or string cheese. Make sure you really pack the cheese in the jalapeño so you keep all that delicious cheesiness inside.

Center Stage: Searing Grill Cheese-Stuffed Bacon Jalapeño Poppers with @mamashighstrung on Everyday Good Thinking, the official blog of @hamiltonbeach

Carefully wrap each stuffed pepper with one strip of bacon and secure it with a toothpick. Cook the jalapeños on the Searing Grill for 10 to 15 minutes, or until the bacon is crisp and cooked through. Don’t forget to remove the toothpicks before serving.

Center Stage: Searing Grill Cheese-Stuffed Bacon Jalapeño Poppers with @mamashighstrung on Everyday Good Thinking, the official blog of @hamiltonbeach

I absolutely love cooking on the Hamilton Beach Searing Grill, but I have to tell let you in a secret. After a big party, you’ll really love being able to put the grill plate, lid and drip tray in the dishwasher!

Center Stage: Searing Grill Cheese-Stuffed Bacon Jalapeño Poppers with @mamashighstrung on Everyday Good Thinking, the official blog of @hamiltonbeach


Searing Grill Bacon-Wrapped Jalapeño Poppers
YIELDS: 10 servings

Ingredients
5 jalapeños
1 cup shredded cheese
10 slices bacon
10 toothpicks
Instructions
Heat Searing Grill on 450°F.
Slice jalapeños in half lengthwise. With a spoon, scrape out the veins and seeds.
Fill each jalapeño half with cheese. Pack cheese tightly into jalapeño.
Place one bacon slice horizontally on cutting board. Place jalapeño near one end of bacon slice. Fold over shorter piece, then fold over longer piece. Continue until jalapeño is wrapped. Secure bacon with toothpick.
Place jalapeños on Searing Grill; close lid. Cook for 10 minutes, turn and cook 8 to 10 minutes longer or until bacon is cooked through. Remove from Searing Grill. Remove toothpick and serve immediately.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Searing Grill @hamiltonbeach

 

The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.

 

#grillit @hamiltonbeach



Grilled Beef Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

It’s officially summer. (Hooray!) And that means everyone is grilling. The smells of charcoal, smoky iron grates, fire and charred beef waft through the neighborhood as though beckoning us to join in. Summer brings the rituals of marinating, searing, flipping and checking for perfect grill marks. Every kitchen and backyard has become a serious place for the pit master to showcase the barbecue he or she has been perfecting all year.

Grilled Beef Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

Things are no different at the Hamilton Beach headquarters, where the technique for perfectly grilled hash marks are discussed regularly in the Test Kitchen and favorite recipes are passed around like office memos. This recipe for Smoky Grilled Short Ribs is an office favorite. We went crazy for the tender meat and flavorful crust.

Grilled Beef Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

These short ribs are so great because they are simple to prepare and quick to grill. The ribs can be dressed up with classic sides like mashed potatoes and vegetables, or dressed down with corn on the cob and side salad. Whatever your presentation, we’re sure the slightly sweet and smoky short ribs will be a crowd pleaser, and the smell of these cooking on the grill will have your neighbors begging for the recipe.

Grilled Beef Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach


Smoky Grilled Beef Short Ribs
SERVES: 6

Ingredients
¼ cup packed brown sugar
1 Tablespoon olive oil
1 Tablespoon orange juice
1 Tablespoon smoked paprika
½ teaspoon thyme
½ teaspoon salt
½ teaspoon black pepper
1 clove garlic, minced
6 boneless or bone-in beef short ribs (about 4 pounds)
Instructions
Stir brown sugar, oil, orange juice, paprika, thyme, salt, pepper and garlic in a small bowl. Place short ribs in glass baking dish. Rub mixture over short ribs, cover with plastic wrap and refrigerate several hours or overnight.
Preheat grill to medium-high heat or GRILL ZONE (orange).
Grill short ribs to desired doneness, about 4 to 6 minutes on each side.
Notes
Grilling time may vary depending on the thickness of the beef short ribs.
Everyday Good Thinking http://everydaygoodthinking.com/

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With top-of-the-line features such as porcelain-coated, cast iron cooking grates and oversized temperature gauges, Hamilton Beach grills are built to perform. Choose the outdoor grill that fits your cooking needs best, and enjoy the compliments you get from family and friends every time you fire up the grill.

 

#grillit @hamiltonbeach



Center Stage: Searing Grill Pineapply Upside Down Donut Skewers with @domestic_rebel on Everyday Good Thinking, the official blog of @hamiltonbeach

Hayley Parker is the 23-year old writer, photographer, recipe developer, taste-tester and creator of The Domestic Rebel. She lives in Sacramento, California, where she loves to play with her three-legged dog, laugh a lot, and bake easy, no-fuss recipes to share with her readers. She can be found on Facebook, Twitter, Pinterest and Instagram.

Center Stage: Searing Grill Pineapply Upside Down Donut Skewers with @domestic_rebel on Everyday Good Thinking, the official blog of @hamiltonbeach

Summer’s here! Let us all rejoice with frosty drinks, chilly pools, and tons of grilled food! While I’m not the biggest summer fan (one word: bikini…a few more words: heat, heat, heat), I do love grilled food. There’s something so quintessentially summer when food comes back piping hot with lovely grill marks all over it, a nice smoky flavor and that light char for added texture.

But not all of us have huge gas or electric grills sitting on our patios. And not all of us even have patios. And some of us have terrible summer storms which prevent us from even stepping outside. And the other half of us have to step outside into the furnace of the underworld in order to grill outdoors. So grilling outside isn’t an option for everyone, and Hamilton Beach is here to change that.

Center Stage: Searing Grill Pineapply Upside Down Donut Skewers with @domestic_rebel on Everyday Good Thinking, the official blog of @hamiltonbeach

Hamilton Beach came out with this brand spankin’ new Searing Grill, designed to provide that grilled flavor and appearance without stepping one foot outside! Grilling your food locks in juices and imparts amazing flavor. Hamilton Beach’s Searing Grill does exactly that.

Portable, lightweight and simple to use, the Searing Grill has a dishwasher-safe grill pan and drip-tray, which catches all the juice and debris from grilling – simply pull the dirty tray out, throw it in the dishwasher and voila! The Searing Grill has adjustable heat settings and even a preheat light, so you know exactly when the grill is ready to use. I put this on my counter, threw on the kebabs and they were ready in minutes – the grill is so streamlined and awesome that it gets the job done really quickly. Plus, the grill comes with a convenient removable lid, so you can toss it on, close the lid and let it cook, just like a typical outdoor grill.

Center Stage: Searing Grill Pineapply Upside Down Donut Skewers with @domestic_rebel on Everyday Good Thinking, the official blog of @hamiltonbeach

Since I’m a rebel in the kitchen (hellloooo Domestic Rebel!), I decided to make a delectable grilled dessert. I think grilled desserts are grossly underrated, so I took to a classic American summertime dish to the grill: pineapple upside down cake. Except instead of using cake, I used glazed donut holes. And instead of baking an actual cake (read: too much time!) I made individual kebabs which is perfect for entertaining or smaller portions, depending on your situation.

Center Stage: Searing Grill Pineapply Upside Down Donut Skewers with @domestic_rebel on Everyday Good Thinking, the official blog of @hamiltonbeach

Each kebab is threaded with a gloriously cakey glazed donut hole, a thick slice of juicy pineapple and a bright, fresh maraschino cherry. All the kebabs are dusted with brown sugar and grilled to perfection, creating a sear on the donut and pineapple and melting the brown sugar over the kebabs. It gives it a nice caramelized color and flavor. The result? A buttery, brown sugary, JUICY kabob that tastes identical to the classic cake without any of the hard work! And when it’s all said and done (meaning: after you’ve devoured every last kabob), just toss your grill pan and the drip tray in the wash and you’re done. EASY. PEASY.

Center Stage: Searing Grill Pineapply Upside Down Donut Skewers with @domestic_rebel on Everyday Good Thinking, the official blog of @hamiltonbeach

I love how easy these kebabs are to toss together. They are great for smaller gatherings or even large crowds as all the components are very easily doubled, tripled or even quadrupled. Consider using chocolate donut holes or peaches in place of the pineapple for a different, fruity take on these fun dessert kebabs. So what are you waiting for?  Preheat that Searing Grill and let’s get to grilling!

Have a delicious day!

xo, Hayley

Center Stage: Searing Grill Pineapply Upside Down Donut Skewers with @domestic_rebel on Everyday Good Thinking, the official blog of @hamiltonbeach


Grilled Pineapple Upside Down Donut Kebabs
YIELDS: 12 servings

Ingredients
24 glazed donut holes
24 fresh pineapple cubes
24 maraschino cherries, without stems
½ cup brown sugar
12 kebab skewers
Instructions
Preheat your Searing Grill to 350°F. Allow grill to preheat with the lid closed while preparing your skewers. Thread a donut hole through the kebab stick first, then a chunk of pineapple, then a maraschino cherry. Repeat; set aside on a separate platter. Make the remaining skewers the same way. Sprinkle about 1 teaspoon brown sugar on each skewer.
Once grill is preheated, place the skewers carefully onto the grill's surface. Close the grill and cook about 3 minutes. Flip, sprinkle with an additional teaspoon brown sugar per skewer, cover and grill for another 2-3 minutes or until the donuts and pineapple are lightly charred.
Notes
You can eat these straight off the skewer or serve them with ice cream, frozen yogurt or whipped cream.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Searing Grill @hamiltonbeach

 

The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.

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