Grill Dome Dinner: Turn Up The Heat On Valentine’s Day

Hot. Smoky. Spicy. Steamy.

Tell me what I just described:

1. Your life on Valentine’s Day.
2. Grill Dome Cooking.
3. Both

If you chose 3, you are in for some excitement on Feb. 14. This Valentine’s Day, you and your squeeze could go to some fancy-pants restaurant and order the really exciting couples pre-fixe special. You could spend a few Benjamins on two all-inclusive tickets that get you a meal, entertainment and all the Champagne you can drink … as long as you can only drink two glasses.

Good news. There’s another option.

Did you forget that you own a Grill Dome? You know, that thing in the back yard that gives you ultimate temperature control and cooks everything perfect every time? Well, it’s Valentine’s Day — turn up the heat!

Here are two perfect recipes for Valentine’s Day, taken straight from the people at Grill Dome, one for dinner and one for dessert.

Bacon Wrapped Scallops with Jalapeño Mango Dipping Sauce

Jalapeño Mango Dipping Sauce

• 2 cups chopped mango
• 1/4 cup plain yogurt
• 1 jalapeño, seeded and chopped
• 2 Tbsp chopped fresh cilantro
• 1 green onion, chopped
• 2 Tbsp fresh lime juice

Blend in a blender or food processor until smooth and creamy.

Bacon Wrapped Scallops

• 1-2 lbs large sea scallops
• 1 package of bacon, the thicker the better
• Seafood seasoning
• Toothpicks or wooden skewers

Preheat the Grill Dome over direct heat to 350 degrees and place the sear racks directly on top of the Main Cooking Grate. Once preheated, spray the sear racks with cooking spray, then cook the bacon until it’s about half done. The bacon should start looking golden brown and a little bit crispy, but don’t want it’s fully cooked.

Once the bacon is done, wrap each scallop and secure it with a toothpick or wood skewer.  Season the scallops with the seafood seasoning. Cook scallops until an internal temp of 120 degrees – 130 degrees is reached. Serve with the jalapeño mango dipping sauce on the side along with some freshly sliced mango. Enjoy!

Bourbon Bread Pudding

Pudding Ingredients:

• 1 1/2 lbs challah bread
• 4 cups half and half
• 1 1/2 sticks butter
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 3 Tbsp pure vanilla extract
• 5 eggs
• 1 cup golden raisins

In a large mixing bowl, pour the half and half into the challah bread and lightly mix up w/ your hands. You want the bread chunks to remain fairly intact, so mix lightly.

For the custard portion of the pudding, melt the butter over medium heat. Once melted, add the brown sugar, granulated sugar and vanilla extract. Stir together then take off the heat. In a mixer, mix up five beaten eggs for 10-15 seconds then add the butter/sugar/vanilla mix. Mix on low for 30-45 seconds until nice and blended.

Pour the custard over the pudding and gently incorporate. Pour the pudding blend into a greased 13 x 9 pan, then using your hands, lightly incorporate the raisins into the pudding. Cover with a sheet of aluminum foil.

Set your Grill Dome up for an indirect cook using the Indirect Cooking Rack and the Ceramic Stone and preheat/stabilize to 350 degrees. Place the pudding directly on the main cooking grate or on the extender rack. Cook for 55-60 minutes then take the foil off and continue to cook for an additional 10 minutes. Remove and set aside to cool.

Glaze Ingredients:

• 4 tbsp unsalted butter
• 2 tbsp bourbon
• 1 cup confectioners sugar
• 1/2 cup heavy cream

Melt butter over medium heat then mix in confectioners sugar and bourbon. Remove from the heat and mix in the heavy cream. Pour the glaze over the pudding, serve and enjoy!