Grilling with Styles | Labor Day Menu

SAN DIEGO — Shawn shares a special multi-course recipe on Labor Day.

Fresh Corn Sweet Pepper Salad

• 4 - 6 ears White Corn
• 1 pkg, Mini Sweet Pepper
• 1 bunch Green Onions
• 8 oz. cooked shaped Pasta 
• 8 oz. Vinaigrette  
• 2 tbsp Olive oil
• ½ tsp Kosher salt
• ¼ tsp Black Pepper

Cook Pasta according to directions, rinse and let cool. Toss Peppers with Olive oils, salt and pepper and grill until slightly charred, remove stem and coarse chop. Slice kernels off Corn cob and cut Green Onions diagonally. Combine all the ingredients and toss with the vinaigrette just before you serve.
Vinaigrette

• 2/3 cup Olive oil
• 2 tbsp Red Wine Vinegar
• 1 tbsp Lemon juice
• 1 tbsp Dijon Mustard
• 1 tbsp Italian Parsley
• 1 tbsp water
• 1 tsp Garlic, minced
• ½ tsp Kosher Salt
• 3 or 4 twists Black Pepper
• Place all the ingredients and shake vigorously.

Teriyaki Surf 'n' Turf Skewers

• 1 - 2 lbs. Top Sirloin
• 1 - 2 lbs. Shrimp, raw, size 16-20's use clean and divined
• 2 cups Teriyaki sauce
• 20 - 30 Bamboo skewers

Soak the skewers for at least a couple of hours. Slice the Sirloin into 1" by 2" strips, toss with ½ cup Teriyaki sauce. Do the same with the Shrimp, let both marinade for at least 1 hour. Remove from the marinade, placing Sirloin strip or a couple of Shrimp on the skewer. Lightly oil and grill to the temperature you prefer. Top with Teriyaki glaze.

Flash Teriyaki Sauce

• 1 cup Soy sauce 
• 1 cup water
• 1/4 cup Rice Vinegar
• 1 cup brown sugar
• 3 cloves Garlic, chopped
• 1 thumb Ginger, sliced
• 1 tbsp. corn starch

Double the recipe for the skewers, half for marinade, half for glaze.

Combine ingredients except for cornstarch in a saucepan and bring to a boil, simmer for 5 minutes. Let your Teriyaki sauce cool to allow flavors blend. Strain the Teriyaki and split in half, return half of the Teriyaki to a saucepan over medium heat, and mix corn starch with a 2 tbsp. of water and add to the simmering Teriyaki sauce. The sauce will thicken in a couple of minutes, use a glaze.

Nectarine Ice Cream Layer Cake

• 3 - 4 Nectarines, almost ripe
• 48 oz. Vanilla Ice Cream
• 1 loaf Pound Cake
• 1/3 cup Sugar
• 1/3 cup Triple Sec
• 1/3 cup Orange juice
• 1 large loaf pan
• Parchment paper

Wash and cut Nectarines into medium size pieces, toss with Orange juice, Triple Sec, and Sugar, stir occasionally, let marinade for at least an hour. Remove the Ice Cream from the freezer and allow to soften for about 15 minutes. Strain the Nectarines saving the sauce, scoop the Ice Cream into a large mixing bowl, blend in the Nectarines. Line the loaf pan with parchment paper, slice the Pound Cake lengthwise into 4 slices, you'll have to cut the pieces to fit to cover each layer. Start layering with the Pound Cake first, then Ice Cream, you'll get 4 layers, 2 Pound Cake, 2 Ice Cream. Fold the parchment paper over the top and place in the freezer for at least 2 hours, overnight is better. Take the sauce that you saved and pour into a saucepan, bring to a boil, then lower heat to a simmer until sauce has reduced by a quarter. Let cool and then save in a jar to serve over the top of the Nectarine Ice Cream Layer Cake.

WATCH: Grilling with Styles | Labor Day Menu 2023