#OwnTheGrill - JALAPEÑO-MOZZARELLA SMOKIES with GRILLED NAAN, CORN RELISH & LIME DONAIR SAUCE | Grimm's Fine Foods
 

#OwnTheGrill - JALAPEÑO-MOZZARELLA SMOKIES with GRILLED NAAN, CORN RELISH & LIME DONAIR SAUCE

@ChezChanelle returns with these gourmet smokies that pack a ton of spicy, citrusy, smoky and sweet flavours. This is how you #OwnTheGrill.

Preparation time: 
20 Minutes
Cooking time: 
40 Minutes
Servings: 
6 Smokies
Ingredients: 

1 package (6) Grimm's Sizzlin' Jalapeño & Mozzarella Smokies
• 6 naan bread
• For the Grilled Jalapeño-Corn Relish:
• 1/2 a medium red onion
• 3 jalapeños, halved and deseeded* 
• 1 red bell pepper, halved
• 4 corn on the cob, hulled
• 1/4 cup brown sugar, packed
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• Juice from 1 grilled lime
• For the Lime Donair Sauce:
• 3/4 tsp garlic powder
• 1/3 cup white vinegar
• Juice from 1 grilled lime
• 1 can (300ml) condensed milk
 

Preparation: 
  1. First, you will want to get started on the relish and the donair sauce.
  2. For the relish: Preheat a grill to medium-high heat.
  3. Place all the relish components on the grill: corn, onion, both limes (halved), jalapeños and red pepper. Cook directly on the heat source turning 1-2 times, for about 10 minutes, or until all the elements are nicely charred.
  4. Meanwhile, while those are grilling, prepare the donair sauce whisking together the condensed milk, vinegar, garlic powder and juice from 1 grilled lime in a bowl. Refrigerate for at least 1 hour before serving.
  5. Remove the vegetables from the grill and once cool enough to handle, remove the corn from the cob and finely chop the jalapeños, red onion and bell pepper. Combine in a large bowl and set aside.
  6. In a small saucepan, stir together the brown sugar, water, apple cider vinegar and salt and pepper. Heat on the stove to a low boil, stirring frequently until the sugar has dissolved.
  7. Remove from the heat and pour the vinegar mixture over the corn mixture.
  8. Cover and refrigerate for 1 hour or more before serving.
     
  9. Place the smokies directly on the preheated grill and cook (turning often) for about 10 minutes, or until cooked through.
  10.  For the last 5 minutes, add naan bread to the grill just to warm it.
  11. Serve smokies inside of the grilled naan and top with relish & donair sauce

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#OwnTheGrill - JALAPEÑO-MOZZARELLA SMOKIES with GRILLED NAAN, CORN RELISH & LIME DONAIR SAUCE

Preparation time:
20 Minutes
Cooking time:
40 Minutes
Servings:
6 Smokies
Product(s) used:
Sizzlin' Jalapeno & Mozzarella Smokies
Description:

@ChezChanelle returns with these gourmet smokies that pack a ton of spicy, citrusy, smoky and sweet flavours. This is how you #OwnTheGrill.

Preparation:
  1. First, you will want to get started on the relish and the donair sauce.
  2. For the relish: Preheat a grill to medium-high heat.
  3. Place all the relish components on the grill: corn, onion, both limes (halved), jalapeños and red pepper. Cook directly on the heat source turning 1-2 times, for about 10 minutes, or until all the elements are nicely charred.
  4. Meanwhile, while those are grilling, prepare the donair sauce whisking together the condensed milk, vinegar, garlic powder and juice from 1 grilled lime in a bowl. Refrigerate for at least 1 hour before serving.
  5. Remove the vegetables from the grill and once cool enough to handle, remove the corn from the cob and finely chop the jalapeños, red onion and bell pepper. Combine in a large bowl and set aside.
  6. In a small saucepan, stir together the brown sugar, water, apple cider vinegar and salt and pepper. Heat on the stove to a low boil, stirring frequently until the sugar has dissolved.
  7. Remove from the heat and pour the vinegar mixture over the corn mixture.
  8. Cover and refrigerate for 1 hour or more before serving.
     
  9. Place the smokies directly on the preheated grill and cook (turning often) for about 10 minutes, or until cooked through.
  10.  For the last 5 minutes, add naan bread to the grill just to warm it.
  11. Serve smokies inside of the grilled naan and top with relish & donair sauce