John Offerdahl’s Broward Health Gridiron Grill-Off Food & Wine Festival Recipe of the Month

The John Offerdahl’s Broward Health Gridiron Grill-Off Food & Wine Festival is back for its sixth year on November 14, 2015! Join Miami Dolphins legends and top local chefs for one delicious competition while enjoying great food, wine, music, and fun…all for a great cause! This is definitely an event you don’t want to miss! Tickets will be on sale soon, so stay tuned! For more information visit gridirongriller.com.

In the meantime, fire up your grill and impress your guest during your Fourth of July celebration with John Offerdahl’s Broward Health Gridiron Grill-Off Food & Wine Festival’s Recipe of the Month!

unnamedWhiskey & Brown Sugar Beef Brisket Over Roasted Corn Sauce with Rock Shrimp and Cheddar Corn Bread Paired with: Don Miguel Gascon Malbec

Ribs Recipe:
• 3-4 lbs. boneless beef ribs or brisket
• 1/2 cup whiskey
• 1/4 cup oil
• Add Salt as needed
• 4-5 cloves garlic, roughly chopped
• 2-3 tablespoons chipotle chilies, chopped (canned) or to taste
• 1/2 cup light brown sugar
• 1 oz. each black peppercorns and cumin seed, ground

Preparation Instructions:
In large bowl, toss ribs with whiskey, oil and salt. In another small bowl, mix chopped garlic, chipotle, sugar, ground spices and sprinkle all over meat, tossing to coat evenly. Allow to marinate for 6 to 8 hours or overnight. Grill or smoke brisket ribs slowly until tender or grill to brown and finish roasting in low oven (275 to 350), covered.

Corn Sauce Recipe
• 1-2 tablespoons olive oil
• 1 small onion, chopped
• 4-6 ears of corn, roasted and removed off the cob
• 2-3 tablespoons chopped Andouille sausage
• 1 tablespoon chopped garlic
• 2 ounces white wine
• 1-pint chicken broth
• 1-pint heavy cream
• 1/4 cup half and half, if needed to thin the sauce
• salt and pepper to taste
• cayenne pepper to taste
• 1 lime, juiced

Cheddar Corn Bread Recipe
• 1 1/2 cups all-purpose flour
• 1 cup yellow cornmeal
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon black pepper
• 1 cup buttermilk
• 1/4 cup melted butter
• 3 eggs, lightly beaten
• 1/3 cup grated extra-sharp cheddar
• 1/4 cup sliced scallions
• 1 cup rock shrimp, partially cooked, recipe follows
• 1/2 cup Andoullie or chorizo sausage, diced small

Preparation Instructions:
In medium to small bowl, combine dry ingredients, flour, corn meal, sugar, salt, baking powder & soda and black pepper, mixing well. In another bowl, mix buttermilk, butter and eggs and fold in dry ingredients, when mostly combined but not over mixed fold in cheddar, scallions and cooked shrimp and sausage. Place into well greased casserole pan and bake in preheated 400 degree oven for about 25 to 30 minutes or until inserted toothpick pull out clean.

Rock Shrimp Recipe
• 1 cup rock shrimp
• 1 teaspoon chopped garlic
• 1/2 lemon or lime juiced
• 1 tablespoon fresh cilantro, chopped
• 1 ounce white wine
• Chili powder and cayenne to taste
• Salt and pepper to taste
• 1/2 cup Andoullie or chorizo sausage, diced small
• A bit of oil as needed for cooking

Preparation Instructions:
In a small to medium size bowl, marinate the shrimp with garlic, lemon or lime juice, cilantro, white wine, chili powder, cayenne salt and pepper, toss well and marinate for 20 to 30 minutes. In small to medium sauté pan over medium to high heat sauté sausage and shrimp until about one to three quarters cooked and cool to blend into cornbread batter.