Feasty Boys' Fourth of July Recipes
July 3, 2005 — -- The Feasty Boys -- aka Jon Mayer and Jim Stump -- returned to "Good Morning America" to share more great grilling recipes for the holiday weekend. The Feasty Boys' cooking show is a popular feature on ESPN.
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Feasty Grilled Chesapeake Corn Wrapped in Bacon
Ingredients:
8 ears of corn
1 lb. hickory smoked bacon
1 can domestic beer
1 tsp. Parmesan cheese
1/2 tsp. crab boil seasoning
Butcher's string or wire
Directions:
Carefully pull the corn husk back and remove the silk. Gently fold the husk back to its original position and place corn in a large pot.
Pour can of beer over corn and fill with enough water to cover corn. Soak corn for approximately ½ hour to prevent charring during grilling. Once corn has soaked sufficiently, remove from water and pat dry.
Once again, carefully fold back the husks and wrap each ear of corn with a slice of bacon or two.
Sprinkle liberally with Parmesan cheese and crab boil seasoning. Re-wrap with husk and secure in place with butcher string or wire.
Place corn on grill away from open flame and cook, turning every so often to prevent charring/flair ups. Grill for approximately 20 minutes.
Remove and allow to cool several minutes. Discard the bacon and serve with butter.
(This recipe works just as well using shucked corn and simply wrapping in aluminum foil.)
Feasty Grilled Tuna in a Red Pepper Sauce
Ingredients:
4 6-oz. tuna steaks
Up to 2 15.5-oz. cans chicken broth
1 tsp. chopped garlic
2 7-oz. jars roasted red peppers
2 4-oz. cans green chile peppers
Up to 1 can domestic beer
3 sprigs scallions
1 tbsp. olive oil
8" x 8" disposable aluminum tray
Directions:
Rinse tuna steaks and set aside.
In a large bowl, combine chicken broth and beer as needed, along with roasted red peppers, green chile peppers and 3 scallion sprigs, and puree with a hand blender. (If you don't own a hand blender, a few quick shots in a blender or food processor will work.)
Generously oil the bottom of the disposable aluminum tray with olive oil and approximately 1 tablespoon of chopped garlic. Place fillets in the aluminum tray and cover with pepper sauce.
Grill over medium high heat for approximately 10 minutes or until fish is flaky to the fork throughout. Allow to cool and serve with your favorite wild rice and french bread to soak up all that wonderful juice.