Beth's Mixed Grill Dinner Party!
#entertainingwithbeth #CookingChannel #EasyRecipes
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS SEEN IN MOST OF MY VIDEOS:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
Kitchen Aid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups
All Clad Waffle Iron
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
BETH’S MIXED GRILL DINNER
Serves 6
INGREDIENTS:
6 sausages
8 chicken thighs, bone-in, skin on
9 Lamb Chops
4 ears of corn, cut in half
18-20 mini bell peppers
2 tbsp (30ml) garam masala
1 tsp (5ml) Herbs de Provence
Salt and pepper to taste
MINT PESTO:
2 cups (475ml) fresh mint leaves
1/8 tsp (1.25ml) salt
1 garlic clove, minced
¼ cup (40g) walnuts
2 tsp (10ml) red wine vinegar
¼ cup (60ml) olive oil
YOGURT CHUTNEY SAUCE:
1 cup (240ml) yogurt
1-2 tbsp (15-30ml) mango chutney
juice of 1 lime
salt and pepper to taste
1 tbsp (15ml) fresh cilantro, chopped
MUSTARDS:
3 tbsp (45ml) Dijon mustard
3 tbsp (45ml) whole grain mustard
METHOD:
DAY BEFORE:
Season lamb chops with salt and pepper, and Herbs de Provence. Cover and refrigerate.
Season chicken with garam masala, salt and pepper. Cover and refrigerate.
Make the yogurt sauce: Mix the yogurt and chutney. Then add salt and pepper, juice of 1 lime and cilantro. Stir to combine, cover and refrigerate.
DAY BEFORE OR AT LEAST 2 HOURS BEFORE:
Make the mint pesto. Combine the mint leaves, salt, garlic walnuts and red wine vinegar in a bow of a food processor. Pulse until minced. Then slowly add olive oil until emulsified and a sauce forms. Scrape down the bowl as needed to combine. Cover and refrigerate.
TO GRILL:
Grill the sausage and chicken and one side of the grill first since they take the longest.
On the other side add the corn and peppers.
Once you flip the chicken. Add the lamb.
Keep the chicken and sausage warm on grill, but with the flame turned off or just very low. Or transfer to a 300F oven.
Grill lamb until medium rare.
To serve place the sauces in 3 small bowls in a triangle pattern on a large cutting board. Place the corn and peppers in the center. Place the meat around in between the bowls and serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! .
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS SEEN IN MOST OF MY VIDEOS:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
Kitchen Aid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups
All Clad Waffle Iron
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
BETH’S MIXED GRILL DINNER
Serves 6
INGREDIENTS:
6 sausages
8 chicken thighs, bone-in, skin on
9 Lamb Chops
4 ears of corn, cut in half
18-20 mini bell peppers
2 tbsp (30ml) garam masala
1 tsp (5ml) Herbs de Provence
Salt and pepper to taste
MINT PESTO:
2 cups (475ml) fresh mint leaves
1/8 tsp (1.25ml) salt
1 garlic clove, minced
¼ cup (40g) walnuts
2 tsp (10ml) red wine vinegar
¼ cup (60ml) olive oil
YOGURT CHUTNEY SAUCE:
1 cup (240ml) yogurt
1-2 tbsp (15-30ml) mango chutney
juice of 1 lime
salt and pepper to taste
1 tbsp (15ml) fresh cilantro, chopped
MUSTARDS:
3 tbsp (45ml) Dijon mustard
3 tbsp (45ml) whole grain mustard
METHOD:
DAY BEFORE:
Season lamb chops with salt and pepper, and Herbs de Provence. Cover and refrigerate.
Season chicken with garam masala, salt and pepper. Cover and refrigerate.
Make the yogurt sauce: Mix the yogurt and chutney. Then add salt and pepper, juice of 1 lime and cilantro. Stir to combine, cover and refrigerate.
DAY BEFORE OR AT LEAST 2 HOURS BEFORE:
Make the mint pesto. Combine the mint leaves, salt, garlic walnuts and red wine vinegar in a bow of a food processor. Pulse until minced. Then slowly add olive oil until emulsified and a sauce forms. Scrape down the bowl as needed to combine. Cover and refrigerate.
TO GRILL:
Grill the sausage and chicken and one side of the grill first since they take the longest.
On the other side add the corn and peppers.
Once you flip the chicken. Add the lamb.
Keep the chicken and sausage warm on grill, but with the flame turned off or just very low. Or transfer to a 300F oven.
Grill lamb until medium rare.
To serve place the sauces in 3 small bowls in a triangle pattern on a large cutting board. Place the corn and peppers in the center. Place the meat around in between the bowls and serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! .
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