JJS GRILL RECIPES

Steps:

• Preheat the oven to 350 degrees. In a medium bowl, mix the shrimp, Creole seasoning, salt, and lots of cracked black pepper until well combined. Heat a large cast-iron pan over medium-high to high heat with grapeseed oil and sear the shrimp for a few seconds on each side. Remove to a plate. Add a bit more oil if needed, then add the onion and garlic and cook over medium-high heat until browned. Stir to combine and season with some salt. Add the Worcestershire and lemon juice and reduce to au sec (there shouldn’t be a lot of liquid left). Add the thyme, rosemary, bay leaves, and tomato, and stir into the mixture. Add the shrimp back into the pan along with the beer and stir the mixture together while continuously simmering. Put the cast iron pan in the oven and finish cooking the BBQ shrimp. Pull the shrimp from the oven and stir in the butter. Serve with the grilled bread.

Steps:

• Season the steaks on each side with salt and cracked black pepper. Turn your grill on high heat. If you don’t have access to a grill you can use a cast iron griddle with grill side (oil the griddle if using). Grill the steaks on each side creating hatch marks if possible. Cook the steaks until preferred doneness. Let the steak rest on a cooling rack or plate before cutting open. In the meantime start the Green Peppercorn Sauce. In a small saute pan or saucepan melt the butter over medium heat. Add the shallots and green peppercorns (slightly crushed) and continue to cook. Add the Cognac off heat (being careful that the alcohol does not ignite) and bring to a simmer cooking out the alcohol. Add the chicken stock and heavy cream and cook until the sauce is reduced and coats the back of a spoon. Taste for seasoning adjustments. After the steak has rested, cut it against the grain and serve slices with the Green Peppercorn Sauce.