May 1, 2018 • Page 10 shop online at www.missourivalleyshopper.com Green Mountain Grill Recipe Citrus Herb Grilled Chicken Ingredients: • 1 bunch of fresh cilantro • 1 medium Red Onion • 1 tablespoon fresh cracked Black Pepper • 1 teaspoon kosher salt • 1/4 cup Extra Virgin Olive Oil • 4 Chicken Breasts • 5 cloves of garlic • Juice of 3 lemons Traeger Grill Recipe Apricot Pork Tenderloin • Difficulty 2/5 • Prep time5 mins • Cook time 50 mins • Serves 4 - 6 • HardwoodMaple Sweet meets smoky with our apricot-glazed pork tenderloin cooked over savory hardwood smoke. Ingredients • 2 lbs pork tenderloin Smoke with the lid open until the fire is established (4 to 5 minutes). Close the lid and put the pork tenderloins on the grate. After 45 minutes, remove the pork tenderloin from the Traeger and move the temperature to High. Preheat for 1015 minutes with the lid closed. Once the Traeger • 3 oz Traeger Big reaches High temperature, Game Rub grill each side of the pork • 1 cup Traeger Apricot tenderloin for 90 seconds BBQ Sauce or until it reaches an internal temperature of 145 Preparation degrees F. Trim any excess fat and Before pulling off the silverskin from the pork grill, brush with Traeger tenderloin. Season the en- Apricot BBQ Sauce. Let tire pork tenderloin with rest in a pan or on a cutTraeger Big Game Rub and ting board for 20 minutes rest 30 minutes. before serving. Enjoy! When ready to cook, start the Traeger on Citrus Herb Grilled Chicken is the perfect main course for hot summer days. Robust fresh flavors and an easy to follow recipe. cracked Black Pepper • 1 teaspoon kosher salt • 1/4 cup Extra • Virgin Olive Oil Let’s Get Started: 1. Rinse and dry the Marinade: Chicken breasts. • Juice of 3 lemons • 1 bunch of fresh cilantro, 2. Add Marinade ingredients together. chopped • 5 cloves of garlic, minced 3. Add Chicken to Mari• 1 medium Red Onion, nade and put in the refrigerator for 2 – 4 hours. minced 4. Set the grill to about • 1 tablespoon fresh 325°. INGREDIENTS • 2 pork tenderloins, each about 1 pound, silver skin and excess fat removed • 8–10 slices bacon (not thick cut) • Kosher salt • Freshly ground black pepper SAUCE •1 tablespoon unsalted butter •1/2 cup minced shallots • 2 tablespoons dry or brine-packed green peppercorns, drained, if necessary • 2 fluid ounces brandy • 1/2 cup heavy whipping cream • 1/4 cup low-sodium beef broth or stock INSTRUCTIONS 1. Cut the tenderloins crosswise into 1½- to 1¾-inch long pieces (you should have 8 to 10 pieces total). Gently press down onto a push Easy as ton t of a bu ! rget it t & Fo Set i Few cuisines are as beloved as barbecue. Barbecue aficionados will travel far and wide to try a new barbecue joint, but those who can handle a grill need not leave their properties to whip up a delicious meal. each piece to form a disc that is the same thickness as the width of a bacon slice. Wrap a bacon slice around the circumference of each piece of pork and secure it with a toothpick. (Trim the bacon if it overlaps by more than 1 inch.) Season the cut sides of the pork evenly with 1 teaspoon salt and ½ teaspoon pepper. 2. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). 3. In a skillet over medium heat, melt the butter. Add the shallots and cook until slightly softened, 2 to 3 minutes, stirring often. Add the green peppercorns and stir for 1 minute. Add the brandy, ½ teaspoon salt, and ¼ teaspoon pepper; increase the heat to medium-high and cook for 1 minute, and then add the cream and broth. Swirl to combine, and then simmer until the mixture thickens to a sauce consistency and is reduced to about ¾ cup, 3 to 5 minutes more. Cover and set aside. 4. Grill the pork over direct medium heat, with the lid closed, until the meat is barely pink in the center and the bacon is fully cooked, 10 to 13 minutes, turning once. During the last few minutes of grilling time, turn the discs of pork on their sides to cook and crisp the bacon directly on the cooking grate (if flareups occur, move the pork temporarily over indirect heat). Remove the toothpicks. Serve the pork warm with the sauce spooned on top. Barbecued Shrimp Serves 4 to 6 Garlic Barbecue Sauce • 6 tablespoons unsalted butter, divided • 1 teaspoon chopped garlic • 1 cup mild barbecue sauce • 2 tablespoons Virgil’s Dry Rub (see below) Shrimp • 8 6-inch bamboo skewers • 2 pounds fresh jumbo shrimp • 1/2 cup olive oil • 4 tablespoons Virgil's Dry Rub (see below) • 2 lemons, cut into wedges 1. In a small pot over medium-high heat, combine 1 tablespoon of butter and the garlic for the garlic sauce. Sautè the garlic for 1 minute, add the mild barbecue sauce and Virgil’s Dry Rub, and heat to a boil. Remove from the heat, whisk in the remaining butter, and set aside to use as needed. 2. Soak the skewers in water overnight. 3. Peel and devein the shrimp, leaving the tails on. Lay 4 shrimp out on a flat surface. Align them so that they are coiled with the tails on the same side, facing in the same direction. 4. Slide a skewer through the shrimp. Run another skewer through the shrimp, parallel to the first and about 1/2 inch apart. (This will prevent the shrimp from spinning on a skewer.) Repeat this process until all of the shrimp are skewered. 5. Brush one side of the shrimp on the skewers with olive oil, then dust with the dry rub. Flip the skewers over the repeat the process. 6. Place the seasoned skewered shrimp in a container, cover, and refrigerate overnight. 7. Preheat the grill to high heat. 8. Reduce to medium heat and position the skewers over direct heat. Grill for 2 minutes, then flip and grill for 1 to 2 minutes more. 9. Remove the skewers from the grill and brush each with 2 tablespoons of the garlic sauce. Serve with lemon wedges. Virgil's Dry Rub Makes 5 to 51/2 cups • 21/2 cups sweet paprika • 1 cup granulated sugar • 1/2 cup Texas-style chili powder • 1/2 cup minced onion • 1/2 cup granulated garlic • 1/4 cup dried parsley flakes • 6 tablespoons kosher salt Combine all of the ingredients in a medium bowl and whisk together until completely incorporated. Transfer to a covered bowl with a tight-fitting lid. Store in a cool, dry place. When it Comes to Grilling, Taste Rules Great Meals Start With Quality Meats $549 GREEN MOUNTAIN GRILLS Hardwood Pellet Grills Schuurmans Farm Supply 5 miles West of Tyndall on Hwy. 50 Corner of Hwys. 50 and 37 www.schuurmansfarmsupply.com Ph. (605) 589-3909 or Cell (605) 464-1113 chicken breast for 8 minutes; make sure they are not pink in the middle after cooking. Serve this savory grilled chicken dish with a side of Long Grain Rice and green beans for a healthy, balanced meal. Enjoy Restaurant-Quality Barbecue In Your Backyard Bacon-Wrapped Pork Tenderloin with Green Peppercorn Sauce Serves: 4 // Prep time: 25 minutes | Grilling time: 10 to 13 minutes | Special equipment: toothpicks 5. When the grill reaches temperature add the Chicken breasts directly from the marinade to the hot grill. 6. Grill each side of the Steak • Chicken • Pork • Wild Game • Bratwurst • Cheesy Brats • Ground Beef • Wieners • Steaks Your full-service butcher shop, offering an extensive selection of fresh, premium products for unparalleled taste and nutrition. Steiner’s Locker 404 E. 3rd St. • Yankton, SD • 605-665-3407