These delicious recipes are brought to you by Courtney McBroom and Leslie Discher, the women cooking up a storm behind Large Marge. These gals are dedicated to creating delectable new-American food in the Los Angeles area, and today they’re sharing a couple of recipes that are perfect for your 4th of July BBQ.
Hi everyone! Courtney and Leslie from Large Marge here. Today’s we’ve got two pretty delicious recipes that we love when it comes to a summertime BBQ. First up, we’re talking jalapeno poppers. These guys are a perfect combination of cheesy, porky, shrimpy and spicy. I could eat these all day, every day; they are the perfect BBQ snack. A word of warning though, they can be SPICY, don’t make them if you can’t take the heat.
Makes 12 poppers
- 12 jalapenos
- 2 Tbsp. olive oil
- 1 dozen large shrimp, peeled and deveined
- 6 oz. Large Marge queso (or substitute nacho cheese), chilled
- 6 oz. Monterey jack cheese
- 6 oz. parmigiano reggiano
- 1 Tbsp. fresh chives, chopped
- 12 slices pancetta or prosciutto, sliced paper thin, around 2” x 4”
- Kosher salt to taste
- Turn on the grill and pump up the heat as high as it goes. Once it’s blazing hot, put the jalapeños on the grates to blister the skins, flipping them every few minutes to get all of the sides dark and burnt. Remove them from the grill and let them cool in an airtight container.
- While the peppers cool, toss the shrimp with olive oil in a medium bowl and season them generously with salt. Grill the shrimp for about one minute on each side, until they just start to turn pink. You don’t want to cook them all the way through, you just want to give them a head start (they will finish cooking later inside the peppers).
- Remove the shrimp from the grill and let them cool.
- While the shrimp and peppers cool, grate all three cheeses into a large bowl. Note: If the queso is too soft to grate, just pinch it into small chunks and throw them in the bowl.
- Once the shrimp are cool enough to handle, chop them into small chunks and put them into the bowl with the cheese, adding chives as well. Stir to combine, salt to taste and set the bowl in the fridge while you prep the peppers.
- Take the cooled peppers and remove the blistered skin under running water. If you miss a few pieces of skin, that’s ok!
- Once the skins have been removed, slice a vertical slit in each pepper running from top to bottom and remove the seeds under running water. Pat the peppers dry inside and out and arrange them on a platter.
- Take the shrimp and cheese filling out of the fridge and stuff each pepper with about 1-2 tablespoons of filling. The amount of filling used will depend on how big each pepper is, just be sure to jam pack each pepper with filling. The more the better! Note: If you have any filling leftover, we suggest saving it in the fridge and reheating it in the microwave for 20 seconds. Eat it as a dip with tortilla chips and hot sauce!
- Once all of the peppers are filled, take a slice of pancetta (or prosciutto) and wrap it all the way around one pepper. There is no need to use toothpicks to adhere it; the pancetta will stick to itself. Make sure each slice of pancetta goes fully around the jalapeno to help prevent the filling from leaking out when grilling.
- Put the peppers on the grill over medium heat and grill with the lid on until the pancetta is cooked through and darkened. Don’t flip the peppers; just let the ambient heat from the grill cook the top of the pancetta. The bottoms will be darker than the tops.
- Remove the peppers from the grill and let them sit for a few minutes before devouring. Enjoy!
Chimichurri Skirt Steak
Grilling the best steak only requires four ingredients, the most important of which is the steak itself. My go-to cut is skirt steak because it’s almost impossible to bungle. Just season it heavily with salt and sear it on both sides on super high heat, and you will end up with a perfectly medium rare piece of meat every time.
- Skirt steak (at least 1/3 lb. of steak per person)
- Olive oil
- Kosher salt
- Fresh ground black pepper
- Set the grill to high heat.
- Lay the steaks out onto a sheet pan and season both sides heavily with salt and a few grinds of black pepper. Drizzle olive oil on to of the steaks and rub it on each side.
- Let the steaks sit at room temperature for 15 minutes.
- Using tongs, place the steaks onto the grill (they should sizzle and steam immediately).
- Cook the steaks for approximately 3-5 minutes on each side (they should have grill marks when you flip them!).
- Remove the steaks from the grill and let them rest for 10-15 minutes. Slice them into ½-1 inch strips.
- Serve them with chimichurri sauce (make sure to use Large Marge’s Chili Oil) and enjoy!
Will these be on your grill this weekend?
Let us know in the comments!
XO Team LC