Chef Timothy Grandinetti is one of the top 16 grillers in the country and has a new restaurant in Winston-Salem called Spring House. You can also catch him compete this Sunday on "Chopped: Grill Masters" on The Food Network. If you're interested in trying his recipes, here they are!
Chef Grandinetti's "Divine" White Sangria
3 Tbsp. sugar
6 oz. Foggy Ridge Pippin Gold Port
1 each lime/lemon
2 each peaches/green apples
1 btl. Sauvignon Blanc
1/2 pint raspberries/strawberries/blueberries
*Combine sugar & port - whisk to combine.
Add sliced fruit & white wine. Allow flavors to develop...
Top off with soda water. Enjoy!
Wild Atlantic Shrimp
w. Strawberry Chipotle Glaze & Roasted Corn Salsa
Strawberry Chipotle Glaze
2 T. evoo
4 garlic cloves
2 tsp. chipotle
2 pints fresh strawberries, 1/4'ed
1/2 cup balsamic vinegar
3/4 cup sugar
1/2 tsp. salt
*Saute onion, garlic, & chipotle - lightly. Add strawberries - cook for 3-4 minutes. Deglaze with balsamic vinegar. Add sugar & salt - bring to boiling pint, reduce heat & simmer. Strain & reserve.
Roasted Corn Salsa
1.5 cups fresh corn
6 Tbsp. sun dried tomatoes
6 Tbsp. green onions
6 Tbsp. red onion
3 garlic, cloves
3 Tbsp. fresh lime juice
1.5 Tbsp. rice wine vinegar
4 Tbsp. evoo
6 Tbsp. cilantro
*Combine all ingredients - reserve.
w. Gnocchi & Rosemary Peach Confiture
½ cup evoo
1 rabbit, cut into quarters
1 qt. tomatoes
4 garlic cloves
2 Tbsp. fennel seed
3 cup chicken stock
1 # pork belly, small dice
1 bunch thyme
*Heat evoo - add rabbit and cook until golden brown. Remove from heat and reserve.
Using the same pan, add vegetables (just 1/2 of the total quantity!), and cook 13-15 minutes.
Add reserved rabbit. Add garlic and fennel seed. Cover with chicken stock and braise until rabbit is tender.
Strain braising liquid and reserve.
Heat evoo - add pork belly and cook until golden brown. Add remaining quantity of vegetables, rabbit, additional minced garlic, herbs, and half of braising liquid.
Cook sauce is thick.
Rosemary Peach Confiture
1 cup champagne vinegar
2 cups sugar
.5 cup fresh rosemary
2 cinnamon stix
Combine all ingedients - bring to boil. Reduce heat & allow to simmer 18-20 minutes.