May 30, 2017 • Page 12 shop online at www.missourivalleyshopper.com Weber's Corn on the Cob Three Different Ways Serves: 4 per recipe. Prep time: 10 minutes per recipe | Grilling time: 12 to 15 minutes per recipe Traeger Smoked Beef Brisket Nachos with Brisket Chili INGREDIENTS CHILI: • 1 small Red Onion, diced • 3 cups Beef Brisket, leftover, roughly chopped into small cubes • 1 cup Beer (mild IPA) • 1/4 cup Coffee, brewed • 15 oz. Tomato Sauce • 2 Tbsp. Tomato Paste • 2 small Chipotle Peppers in Ancho, finely diced • 15 oz. can Pinto Beans, drained • 1 Tbsp. Chili Seasoning • 1 Tbsp. Cumin •1/2 tsp. Cayenne Pepper • 1/2 tsp. Smoked Paprika • 1/2 tsp. Salt NACHOS: • 1 bag Thick Corn Chips • 1 medium Tomato, diced • 1/4 cup Onion, finely chopped • 1 Jalapeno Pepper, thinly sliced as desired • Smoked Cheddar Cheese PREPARATION In a large saucepan, over medium heat, pour approximately 1 Tbsp. olive oil and add onions. Cook about 3-4 minutes; add chopped, leftover brisket and jalapeno. Cook 1-2 minutes. Add beer and allow mixture to come to a simmer (about 1-2 minutes to let the alcohol reduce). Add coffee, tomato sauce, tomato paste, pinto beans, peppers, all the spices, and mix well. Bring to a simmer for a few minutes, then reduce to low heat for about 20-30 minutes until the chili thickens and flavors are well combined. Adjust seasonings to your preference. Take your plate and create one layer with corn tortilla chips. Layer chips with chili, followed by a layer of shredded cheese. Repeat with another layer of chili and cheese. If using an oven-safe platter, place in the oven under broil. Broil until the cheese is melted, about 2 minutes. Alternatively, microwave the plate in 30 second increments until the cheese is melted well. When cheese has melted, remove from oven or microwave and top with your favorite toppings. Enjoy! INGREDIENTS CORN WITH CHIPOTLE-LIME BUTTER • Butter • 6 tablespoons (¾ stick) unsalted butter, softened • 3 tablespoons finely chopped fresh cilantro leaves • 2 teaspoons finely grated lime zest • 2 teaspoons honey • 1-½ teaspoons minced canned chipotle chiles in adobo sauce • ½ teaspoon kosher salt • 1/8 teaspoon freshly ground black pepper • 4 ears fresh corn, husked • 4 lime wedges CORN WITH SMOKED PAPRIKA, PIMIENTO, AND CHIVE BUTTER • Butter • 6 tablespoons (¾ stick) unsalted butter, softened • 2 tablespoons chopped fresh chives • 2 tablespoons well-drained minced pimientos or minced red bell pepper (from a jar) • 2 teaspoons smoked paprika, preferably mild • ½ garlic clove, pushed through a press • ½ teaspoons kosher salt • 1/8 teaspoon freshly ground black pepper • 4 ears fresh corn, husked CORN WITH MIXED HERB, PARMESAN, AND LEMON BUTTER • Butter • 6 tablespoons (¾ stick) unsalted butter, softened • 3 tablespoons finely grated Parmigiano- Reggiano® cheese • 1-½ tablespoons finely chopped fresh tarragon leaves • 1-½ tablespoons finely chopped fresh basil leaves • 1-½ tablespoons finely chopped fresh chives • 1 teaspoon finely grated lemon zest • ½ teaspoon kosher salt • 1/8 teaspoon freshly ground black pepper • 4 ears fresh corn, husked INSTRUCTIONS 1. Corn with ChipotleLime Butter Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly. If a spicier butter is desired, add more chipotle chiles, ¼ teaspoon at a time. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer the corn to plates and serve warm with lime wedges, spreading the remaining butter on top. 2. Corn with Smoked Paprika, Pimiento, and Chive Butter Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly Spread each ear of corn with very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer the corn to plates and serve warm, spreading the remaining butter on top. 3. Corn with Mixed Herb, Parmesan, and Lemon Butter Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly. Spread each ear of corn with very lightly with 1 to 2 teaspoons of the butter mixture. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer the corn to plates and serve warm, spreading the remaining butter on top. Note: All three butter mixtures can be made a day ahead and refrigerated. Just bring them to room temperature before using them so that they become soft enough to spread. Weber's Chicken Breasts with Mole Rub Serves: 4 // Prep time: 10 minutes | Grilling time: 33 to 45 minutes INGREDIENTS RUB • 2 tablespoons pure chile powder • 2 teaspoons unsweetened cocoa powder • 2 teaspoons packed brown sugar • 1 teaspoon kosher salt • 1 teaspoon freshly ground black pepper • 2 limes, each cut in half • 4 plum tomatoes, each cut in half lengthwise • 2 zucchini, each cut diagonally into 1/3 -inch slices • 4 chicken breast halves (with bone and skin), each 10 to 12 ounces • 2 tablespoons extra-virgin olive oil INSTRUCTIONS 1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). 2. Combine the rub ingredients. Season the cut sides of the limes, the tomatoes, and the zucchini slices with the rub. Lightly coat the chicken on both sides with the oil and season evenly with the remaining rub. 3. Grill the chicken, bone side down, over indirect medium heat, with lid closed, until the meat is opaque all the way to the bone, 30 to 40 minutes. If desired, to crisp the skin, grill the chicken over direct medium heat during the last 5 to 10 minutes of grilling time, turning once. Remove from the grill and let rest for 3 to 5 minutes. 4. While the chicken rests, grill the limes, tomatoes, and zucchini over direct medium heat, with the lid closed, until the limes and tomatoes are warm and the zucchini is crisp-tender, 3 to 5 minutes, turning once. 5. Squeeze the grilled limes over the chicken and serve with the tomatoes and zucchini. READY SET Any Grill master knows the secret to great BBQ is a key ingredient to leave ‘em always wanting more. The best way to do that is to put some smoke on it! GRILL SEAR BBQ CHAR-GRILL SMOKE LG 700 Easy as a push of a button with 458” of cooking area. 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