Ingredients:

• 6 boneless, skinless Chicken Thighs

For the marinade:

• Juice of half a Lemon
• Zest of a whole Lemon
• ¾ cup of Coconut Milk
• 1 Serrano pepper
• Approximately 2 inches/nubbins of Ginger, peeled (size like your thumb, a nubbin!)
• 4 cloves of Garlic, peeled
• 1 Shallot, peeled
• ¼ large Red Onion, peeled
• Approximately 1 cup fresh Cilantro
• 1 tablespoon Dark Brown Sugar
• 2 tablespoons Fish Sauce
• 2 tablespoons Soy Sauce

Place all of the ingredients for the marinade into a food processor.

Blend until everything has been minced up well. Reserve about 1/2 cup of the marinade to use as a sauce later (do not place reserved sauce with raw chicken).

Marinate for about 4 hours if you’re using the thighs.

Tip: Don’t do like I did and just dump the bag of chicken out on the grill, you’ll have a mess.

Strain out all of the solids from the reserved sauce so that it is smooth and lump-free.

Slice the apples and lay them on some tin foil. Add the walnuts, brown sugar and butter, cut into small cubes (approximately 4 tablespoons). Seal the packet and put it on an indirect place on your grill. This took about 45 minutes at around 300 – 375 degrees.

Be careful of steam when opening.

• Boneless (I’m using 2 here)
• ¼ of a Pineapple, cubed.

Sauce:

• 2 small Red Peppers, not too spicy like wax or cherry
• 1 handful of Cilantro
• ¼ red Onion
• ½ Banana
• Juice of one Lime
• 8 ounce can of crushed Pineapple
• 2 cloves Garlic
• 2 tablespoons Soy Sauce
• 2 tablespoons Brown Sugar
• 1 tablespoon Fish Sauce
• ¾ cup Coconut Milk
• 2 teaspoons kosher Salt

Blend all of the ingredients for the sauce in a food processor.

Cut the pork into large cubes.

Place the pork and pineapple cubes in a disposable tin suitable for using on your grill.

Cover the pork & pineapple with the sauce. You should have some extra sauce left over. The sauce that will be in with the pork will be excellent but will contain a lot of fat. If this bothers you, cook the remaining sauce separately and serve that.

Cover tin with foil and cook indirectly on your grill for about 3 hours at 300 degrees.

About 3 hours later the pork should be tender…try some!

Pick out the pork pieces and grill them for about 5 minutes. Set the pineapple pieces aside.

Serve with rice and some of the sauce. I like to just mix it all up.

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Ingredients

• Lefse
• Tablespoon of finely chopped Walnuts
• Brown Sugar
• Unsalted Butter
• Pumpkin Pie Spice

Butter 2 Pieces of Lefse. On one piece, add a thin layer of brown sugar, walnuts and a dusting of the pumpkin pie spice.

Sandwich the two pieces together so the buttered sides are facing each other. Cut it in half or in smaller pieces so it will be easier to work with on the grill. Coat each side of the turnovers with oil so they won’t stick to the grill.

Place directly on a medium hot grill. Grill for about 2 minutes on each side. When flipping, use a large spatula taking care not to separate each side.

Some ice cream or grilled apples would go great with this.

Ingredients:

• 1 pound of thinly sliced Skirt Steak or Flank Steak

Marinade:

• 4 tablespoons of Peanut Oil
• 2 stalks of Lemon Grass, roughly chopped
• 2 cloves of Garlic, thinly sliced
• About 20 Kaffir Lime leaves, julienne
• ½ Serrano Pepper (or to your taste)
• 1 cup Rice Wine Vinegar
• 1 cup water
• 1 cup Brown Sugar, loosely packed
• 1/3 cup Soy Sauce
• 2 tablespoons Kosher Salt

For the salad:

• Rice Stick Noodles (I am using fresh ones today)
• Julienne of Carrot
• Bean sprouts
• Green Onion, chopped
• Chopped mixed herbs such as Cilantro, Mint and Thai Basil
• Limes and peppers to garnish

Heat a pan up with the peanut oil and fry the lemon grass, Kaffir limes leaves, garlic and Serrano’s for about 3 – 4 minutes over medium heat. This will help extract some of their luscious flavors.

Add the vinegar, water, soy sauce, brown sugar and salt adding the wet ingredients first to help dissolve the sugar instead of caramelizing it (that will come later on the grill). Lightly boil for 10 minutes uncovered reducing the liquid somewhat. After 10 minutes, pour the marinade into a bowl and let it completely cool down; you don’t want to add the meat to a warm marinade for bacteria reasons.

Whatever cut of meat you use, make sure it’s sliced real thin – this is a key part to help the marinade do its magic and to get maximum charring surface for caramelizing.

When the marinade is cool, reserve about a half cup by straining out the solids to make a smooth sauce. Place the meat in the rest of the marinade, chunks and all. Refrigerate this way for 4 – 8 hours.

Preheat the grill to smoking hot! Prep the salad ingredients and make the rice stick noodles according to the instructions on the package. When the noodles are done, run them under cold water to prevent them from sticking to each other and to cool them down to stop the cooking.

Grill the meat directly over an intense fire, scraping off any solids from the marinade while laying down the beef.

Let the meat caramelize well. Note: There is a thin line between caramelized and burnt!

Assemble the salad as shown or however you like. Serve the reserved sauce on the side as sort of salad dressing. Everything can be served cold but if the meat if warm that’s okay.

Ingredients:
Flank Steak

For marinade:
Juice of Lemon
Zest of Lemon
Juice of Lime
Zest of Lime
1 Serrano Pepper
¼ cup Soy Sauce
¼ cup Fish Sauce
2 cloves Garlic
1 Green Onion
2 teaspoons ground Coriander
Handful of Cilantro
3 tablespoons dark Brown Sugar

Place all of the ingredients for the marinade in a food processor and blend until smooth.

Slice flank steak across the grain into thin strips.

Place the slices of flank steak in a bag along with the marinade. Marinate for a few hours.

Weave the strips of beef onto some skewers.

They should cook up very fast.