Grilling this summer? Hosting a pool party or barbecue for the 4th of July? Try something a little different with these barbecue recipes with a date twist! Dates are a great alternative to using processed sugars in your recipes. Blend them up in homemade marinades and sauces perfect for grilling. The natural sugars create a tasty glaze when thrown on the barbeque - party goers will be asking for seconds!
- 5 Medjool Dates (Cooking or Fancy Grade), pitted and quartered
- 1/4 cup Extra Virgin Olive Oil
- 3 tablespoons Red Wine Vinegar
- 1 teaspoon Kosher Salt
- 1 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1/2 teaspoon Ginger (ground)
- 1/2 teaspoon Black Pepper
- 4 Steaks, choose your favorite cut, trimmed of excess fat
In a small bowl combine dates and vinegar along with enough water to cover. Let the mixture stand for 5 to 10 minutes until the dates are softened. Add the mixture with the remaining rub ingredients to a food processor and process until smooth.
Set aside 3 tablespoons of rub to use after grilling. Spread the remainder of the rub evenly on both sides of the steaks. Allow the steaks to stand at room temperature for 15 to 30 minutes.
Prepare the grill for direct cooking over high heat (450⁰ to 550⁰ F)
Grill the steaks over high heat with the lid closed until cooked to the desired level. Turn steaks on the grill once or twice - cook for 6 to 8 minutes for medium-rare.
Remove from the grill and brush the top of the steaks with the reserved paste.
Let rest for 3 to 5 minutes. Serve warm.
Need a quick way to marinate your chicken or pork skewers, just coat your cubed meat generously with Sphinx Date Co's Date Jam and grill. Add your favorite veggies to your skewers - mushrooms, peppers, onions, tomatoes and slices of corn on the cob are our favorites!
- 10 Medjool Dates (Cooking or Fancy Grade), pitted
- 2 cans cooked Pinto Peans
- 1 medium Red Onion
- 1 1/2 cups Vegetable Broth
- 1/4 cup Balsamic Vinegar
- 1/4 cup Blackstrap Molasses
- 6 oz Tomato Sauce
- 2 teaspoons Soy Sauce
- 2 cloves Garlic
- 1 teaspoon Cumin (Ground)
- 1 teaspoon Mustard Seed (Powder)
- 1/4 teaspoon Cayenne Pepper
Lightly coat a 9"x9" baking dish with cooking spray. Preheat oven to 350⁰ F.
Chop half of the red onion and place into dish along with beans.
Combine the remaining ingredients into a high-speed blender and process until smooth. You may soak the dates for 5-10 minutes in water if you need to soften them up for blending. Process until smooth.
Stir the sauce into the beans. Bake for one hour or until the mixture is slightly browned on top and bubbling.Makes 8 to 10 servings.
- 4 cups Cabbage (shredded)
- 1 medium Apple (cored nd diced)
- 1 medium Orange (peeled and cubed)
- 1 medium Carrot (pared and thinly-sliced)
- 1 small Green Pepper (chopped)
- ¾ cup Dates (sliced)
- ¼ cup Walnuts (chopped)
- 2/3 cup orange or peach Yogurt
- ½ cup Chili Sauce
- 1 Tbsp. Lemon Juice
- Salt and Pepper to taste
In a large bowl, comine fruits, vegetables, and nuts. Combine remaining ingredients. Blend both mixtures together tossing lightly. Salt and pepper to taste. Makes six servings.
- 5 Medjool Dates (Fancy or Cooking Grade), pited and quartered
- 4 oz (half of 8-oz package) 1/3 less fat cream cheese, softened
- 6 jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
- 4 slices bacon
- 12 wooden toothpicks
Heat oven to 375°F. Line cookie sheet with foil or cooking parchment paper. Soak toothpicks in a small bowl of warm water to prevent burning.
In food processor, mix cream cheese and dates on high until smooth. Spoon mixture evenly into chile halves.Cut each bacon slice crosswise into thirds. Wrap 1 piece of bacon around each stuffed chile half; secure with a soaked toothpick. Place on cookie sheet.
Bake 25 minutes or until bacon is crispy and chiles are tender. Serve warm. Makes 12 pieces