Grilled Cobb Wedge Recipes

Steps:

• For the salad: Pack all the ingredients for the salad in individual bags and place on a sheet pan.
• For the Thousand Island dressing: Combine all the dressing ingredients in a bowl and mix. Pour into a quart container and put the lid on.
• To assemble: Arrange the lettuce on the bottom of a platter and sprinkle ham, eggs, cucumber, tomatoes, avocado, Cheddar, onions, edamame, and parsley on top. Drizzle some dressing over the salad. Garnish with scallions. Serve extra dressing on the side.

Steps:

• Cut 1 head iceberg lettuce into 4 wedges. Brush the cut sides with olive oil and season with salt and pepper. Grill over medium-high heat until well marked, 1 to 2 minutes per cut side. Top with blue cheese dressing, chopped cherry tomatoes, chopped cooked bacon and crumbled blue cheese.

Steps:

• For the corn: Preheat the broiler. Line a baking sheet with foil.
• Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.
• For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.
• To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.
• Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.
• Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.

Steps:

• Cut cabbage into 8 wedges; place on a double thickness of heavy-duty foil (about 24x12 in.). Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper. , Fold foil around cabbage and seal tightly. Grill, covered, over medium heat until tender, about 20 minutes. Open foil carefully to allow steam to escape.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix together cumin, coriander, salt, sugar, chili powder, ginger, cinnamon, pepper, and cloves in a small bowl. Slice lemon into 8 wedges. Set aside.
• Brush corn with olive oil.
• Grill corn on the hot grill, turning every few minutes, until lightly browned, about 15 minutes. Remove from grill.
• Dip lemon wedges into spice mixture. Rub 1 lemon wedge over each ear of corn.