Summer Grill Challenge

Grill Challenge contestants grilling

Wednesday June 6, 2018, 11:30am-1pm, Allendale - Parking Lot G
Who will win on opening day this year? Facilities Services, Public Safety, and Housing staff guest grillers will be competing to earn your vote! Taste test all of their recipes for a $7 donation. All proceeds go to a selected organization in need! 

Register online: www.gvsu.edu/sprout 

Persian Chicken Kabab with Pita Bread & Mast o Khiar-Presented by GVSU Public Safety

  •  3 pounds of boneless chicken cut into 1 ½ inch pieces or chunks (breast or thigh, etc)

Marinade (at least 6 hours, or overnight, turned over at least once):

  •          1 cup lime juice
  •          2 tablespoons olive oil
  •          2 onions, peeled and sliced thin
  •          2 tablespoons plain yogurt
  •          2 teaspoons salt
  •          2 teaspoons peeper
  •          1 teaspoon saffron or saffron powder *** now I know saffron can be expensive, so we can skip this if needed.  Or just add a pinch of Turmeric for color.  I’ve done both and it has been fine, but it’s a part of the recipe so I left it in

For Basting:

  •          Juice of 1 or 2 limes
  •          2 tablespoons butter
  •          ½ teaspoon each of salt and pepper

 Serve with white rice or pita bread. 

 Side yogurt dish (mast o khiar in Persian):

  •          One container plain Greek yogurt
  •          2 cucumbers, peeled and diced, unless type with thin skin, then skin can be left on
  •          1-2 tablespoons dried mint
  •          1-2 teaspoons salt and pepper

All mixed together and chilled in the fridge.

**the mint, salt and pepper are to taste and should have a balance

PB & J Wings-Presented by Housing and Residence Life

Ingredients

  • Bake Pre-Cooked Roasted Wings
  • Crunchy Peanut Butter
  • Strawberry Jam
  • Water

Tools

  • Sauté pans
  • Tongues (2 minimum)
  • Funnel
  • Squeeze Bottles
  • Oven
  • Stove

Steps

  1. Bake wings in oven at 450 degrees – 10-15 minutes (depending on if frozen) w/one rotation (can use grill if no oven is readily available)
  2. Fill squeeze bottles w/strawberry jam
  3. Heat and thin PB down in sauté pan w/water
  4. Toss wings in PB
  5. Serve 3-4 wings
  6. Top w/strawberry jam

Asparagus Salad

Ingredients

  • Asparagus
  • Carrots
  • Green Onion
  • Strawberry Vinaigrette
  • Crushed Peanuts

Tools

  • Knife
  • Cutting Board
  • Vegetable Peeler
  • Funnel
  • Spatula
  • Squeeze Bottle

Steps

  1. Slice/peel asparagus stalks and carrots
  2. Cut green onions on slight bias
  3. Fill squeeze bottles w/strawberry vin
  4. Assemble salad vegetables – TT
  5. Drizzle strawberry vin over vegetables
  6. Top w/crushed peanuts

Strawberry Vinaigrette

Ingredients

  • Strawberries -    1 lb
  • Cider Vinegar -  2 C
  • Dijon -                  2 TBL
  • Honey -                ½ C
  • Olive Oil -            5 C
  • Kosher Salt -       2 tsp

Tools

  • Burr Mixer
  • Container to mix in

Steps

  1. Add all (6) ingredients to container
  2. Use Burr Mixer to mix and thin vinaigrette

BBQ Pulled Pork Sliders-Presented by Facilities Services

Pulled pork-from Scott Meats-caramelize pork on the grill

Homemade Coleslaw        

Ingredients

  • Mayonnaise bulk     1 lb
  • Vinegar white    7 ½ tbsp     
  • Sugar granulated extra fine     1 tbsp, ¾ tsp  
  • Salt kosher     1 ¾ tsp      
  • Spice celery salt   ¼  tsp              
  • Spice pepper black ground   2/3   tsp
  • Vegetable fresh cabbage coleslaw mix shredded     2 lb 

               

Directions

  1. Combine dressing ingredients. Whisk until well blended.
  2. Add dressing to coleslaw mix. Toss to coat.
  3. Cover. Keep chilled for service or use as directed in recipe.


Page last modified May 31, 2018