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Recipes
Mesa Grill Three Cheese Quesadilla with Charred Corn Relish
By Roygon
1) Preheat oven to 425 2) Arrange 8 tortillas and split ingredients between them 3) Put the 4 extras on top of 4 an
- Filling:
- 12 6 inch flour tortillas
- 6 oz Monterey Jack, grated
- 8 oz Feta Cheese, crumbled
- 1 Red Jalapeno (or 1/2 Green) finely diced
- 1/4 cup Basil, chopped
- salt and pepper
- Topping:
- 2 Tbsp Canola
- 1/4 Cup Cotija Cheese (or Parmesan), grated
- 2 Tsp Ancho Chile Powder
- Plating:
- Charred Corn Relish (see recipe)
- Smoked Red Pepper Sauce (see recipe)
Thai Coconut Prawns
By Roygon
Serve over basmati or white rice
- Sauce:
- 3 large shallots
- 2 stalks lemongrass
- 2 inchs piece galangal or ginger
- 2 tbsp peanut oil
- 2 small Thai chilis
- 1 tbsp Tomato paste
- 1 tbsp palm sugar - can substitute with white sugar
- 2 cups coconut milk
- 2 kaffir lime leafs
- 1/2 tsp Kosher salt - can substitute with 1/4 tsp. table salt
- 1.5 lbs Medium Prawns (16 to a lb)
- Finishing:
- 1/2 cup sliced bamboo shoots
- 6 Thai basil leavess
- 1 lime
Lemon Potatoes
By Roygon
1) First, purée the garlic in a food processor
- Dressing:
- 4 garlic cloves
- 1/4 cup grainy mustard
- 3 tbsp honey
- 1/4 cup Dijon mustard
- 1/2 tbsp Greek seasoning (available at most supermarkets)
- 1/2 tbsp lemon pepper
- 1/4 tsp Salt
- 1/4 tsp pepper
- 1.5 tbsp lemon zest
- 1/4 cup lemon juice
- 1 1/4 cups vegetable oil
- 6 large Yukon gold potatos
- 1/8 cup rosemary
- 1 recipe Greek dressing
- 1/8 cup finely chopped parsley
Chicken Marsala
By Roygon
Grilled chicken breast with marsala sauce
- Marsala Sauce:
- 4 Skinless Chicken Breasts
- Olive Oil
- 1/3 cup butter
- 1 Slice Prosciutto, diced
- 2 Tsp Minced Shallots
- 2 Tsp Minced Garlic
- 1/4 Cup Marsala Sauce
- 1/4 Tsp Black Pepper
- 1 Cup Chicken Stock
- 2 Tsp Cornstarch
- 1 Tsp Minced Parsley
- 2 Tbsp Heavy Cream
- Chicken Seasoning:
- 1.25 Tsp Salt
- 1 Tsp Black Pepper
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Dried Parsley
- 1/4 Tsp Marjoram
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
Bay Area Burger
By Roygon
1 Preheat an outdoor grill for high heat
- 1.25 lbs ground beef
- 2 minced garlic cloves
- 1 tbsp olive oil
- 2 tsp salt
- 1.5 tsp pepper
- 3/4 tsp ground basil
- 4 hamburger buns
- toppings (bacon / cheese / caramalized onion etc)
Crispy Orange Beef
By Roygon
1) cut sirloin into thin slices, place on baking sheet lined with paper towels and store in fridge for 30 minutes 2...
- Sauce:
- 1 lb top sirloin - thinly sliced
- 1/3 cup sugar
- 1/2 cup rice wine vinegar
- 2 Tbsp orange marmalade
- 2 tsp Salt
- 2 Tbsp Soy Sauce
- Flavorings:
- 1.5 Tbsp minced garlic
- 1.5 Tbsp minced ginger
- 2 Tsp orange zest
- 1/4 cup corn starch
- 1 cup vegetable oil
Roasted Corn on the Cob with Cilantro Lime Butter
By Roygon
1) Preheat oven to 400 2) Mix all ingredients for Cilantro Lime Butter and then rub all over the corn
- Cilantro Lime Butter:
- 6 cobs of corn, shucked
- 1/2 cup soft Butter
- 2 Tbsp Chopped Cilantro
- 1/2 Lime, Zested and juiced
- 1 Tsp Salt
- 1/4 Tsp Cayenne Pepper
Buffalo Chicken Cheese Balls
By Roygon
1) Have oil heated to 350 degrees F
- 1 store-bought rotisserie chicken
- 1/4 cup hot sauce (recommended: Frank's Red Hot)
- 1 teaspoon ground black pepper
- 1 3/4 cups sharp Cheddar
- 1/4 cup freshly sliced scallions
- 1 cup all-purpose flour
- 3 eggs, lightly beaten
- 1.5 cups panko bread crumbs
- Vegetable oil, for frying
Sous Vide Steak, basic recipe
By Roygon
1) set temperature to 55 celsius for medium rare to 60 for medium 2) season and trim steaks and pack with butter 3)
- 4 tenderloin / strip loin etc 10 oz steaks
- salt and pepper
- 2 tbsp butter
Mesa Grill Queso Fundido
By Roygon
Excellent Dip
- Roux:
- 1 Tbsp Butter
- 1 Tbsp Flour
- Sauce:
- 1 cup Milk
- 12 oz grated Monterey Jack Cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 oz goat cheese cut in slices
- Topped:
- Mesa Grill Roasted Poblano Vinaigrette (see recipe)
- 2 Tbsp Chopped Cilantro
- Serve With:
- Blue and White Corn Tortilla Chips