Grilling Tips & Recipes from John Offerdahl’s Broward Health Gridiron Grill-Off Food & Wine Festival

National Grilling Month isn’t over yet! The John Offerdahl’s Broward Health Gridiron Grill-Off Food & Wine Festival has some great grilling tips and recipes for your summer grilling days. This most anticipated annual event will take place on November 14, 2015 at the Pompano Beach Amphitheatre. The event will feature Miami Dolphins legends and top local chefs showing off their grilling skills, delicious food, wine, music, and loads of fun. 100% of the event net proceeds will benefit Offerdahl’s Hand-Off Foundation. Don’t miss out! Tickets are now on sale so make sure to visit gridirongriller.com to purchase tickets and to get the perfect grilling tips for delicious grilling recipes.

Screen Shot 2015-10-01 at 1.25.58 PMMmm! Give these mouth-watering recipes from John Offerdahl’s Broward Health Gridiron Grill-Off Food & Wine Festival a try…

Grilled Lion Fish Tacos with Honey Cider Coleslaw, Courtesy of Chris Miracolo of S3 Restaurant

Honey Cider Coleslaw
Savoy Cabbage
Jalapeno
Cider Vinegar
Whole Coriander Seed
Mayonnaise
Kosher Salt
Granulated Sugar
Honey

Avocado-Pepper Salsa
Piquillo Peppers
Scallions
Avocado
Italian Parsley
Cilantro
Dried Oregano
Shallots
Garlic
Fresno Peppers
Olive Oil
Adobo Sauce
Canned Chipotle Peppers
Kosher Salt
Sherry Vinegar

Lion Fish Taco
Lion Fish Filet
Canola Oil
Salt
Pepper
White Corn Tortillas
Cilantro

Procedure
1. For the coleslaw, blend jalapenos, vinegar and coriander seeds until smooth. Add remaining ingredients and refrigerate for 30 minutes.

2. Spray piquillo peppers with oil and char on both sides over the grill. After cooling, dice peppers and mix with remaining ingredients. Fold in diced avocado before serving.

3. Preheat grill to medium setting and over to 300°F. Place tortillas in oven and turn heat off immediately.

4. Spray fish with canola oil and season with salt and pepper.

5. Grill fish filets for 60-90 seconds on each side. Remove from grill and place in center of tortilla. Spread avocado-pepper salsa over fish and cover with coleslaw and cilantro leaves.

“Graised” (Grilled Then Braised) Ox Tail with Horseradish Panna Cotta, Courtesy of Chef David Hackett at The Biltmore Hotel

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“Graised Ox Tail”
Ox Tail
Kosher Salt
Pepper
Dry Red Wine
Garlic
Shallots
Olive Oil
All-Purpose Flour
Onion
Carrots
Celery
Thyme
Bay Leaves
Flat Leaf Parsley
Beef Stock
Milk
Eggs

Horseradish Panna Cotta
Unflavored Gelatin
Heavy Cream
Sugar
Cream Cheese
Buttermilk
Fresh Horseradish
Kosher Salt
White Pepper

Procedure
1. Preheat grill to medium heat. Season the ox tail, onion, carrot and celery with kosher salt and pepper, rub with olive oil and place on grill.

2. Heat a large roasting pan on the stove. Sweat garlic and shallots in olive oil for one minute. Add grilled vegetables, thyme, bay leaf and parley to pan. Cook for five minutes.

3. Add flour and cook for five minutes. Pour in wine and reduce liquid by half, then add beef stock and ox tails. Bring ingredients to a boil, cover tightly with foil and place in 350°F oven for 3-4 hours until meat pulls away easily from the bone.

4. Remove ox tails from pan and separate meat from the bones. Reduce sauce in separate pot and then combine with ox tail meat.

5. Slice shallots lengthwise and dip into batter of flour, milk and eggs. Working in batches, fry shallot rings at in canola oil, warmed up to 375°F, until browned.

6. For the panna cotta, mix gelatin sprinkles into warm water and set aside.

7. In a medium-sized sauce pan, combine heavy cream and sugar. Bring to a simmer over medium heat. Once combined, remove from heat and incorporate cream cheese, horseradish, salt, pepper and gelatin.

8. Whisk in buttermilk and strain mixture through a sieve. Allow mixture to cool for 15 minutes.

9. Pour mixture into tartlet shells or ramekins and refrigerate for 3 hours.

10. To serve, spoon ox tail meat over horseradish panna cotta tart and garnish with fried shallot rings and micro mustard greens.