Grilled Orange Boulevardier Food

BOULEVARDIER

Steps:

• In a cocktail shaker, add Campari, vermouth, and bourbon. For a straight-up boulevardier, fill a coupe glass with ice cubes to chill. Meanwhile, fill the cocktail shaker with ice cubes. Cover and shake briefly, about 5 seconds. Discard the ice cubes from the coupe glass. (If using a rocks glass, fill it with ice cubes.) Uncover the shaker and, using a strainer, pour the cocktail into the glass. Finish by placing a twisted orange peel directly on top of the cocktail. Serve immediately.

BURNT ORANGE NEGRONI

Steps:

• Char a whole orange on the grill and set aside to cool down.
• Combine the gin, vermouth, liqueur, simple syrup, lemon juice and bitters in a mixing glass over ice. Add a slice of the charred orange and shake. Pour into a rocks glass and drink up!

NICK'S FAVORITE GRILLED ORANGE SODA

Steps:

• Cut all of the oranges in half and sprinkle each with 1/4 teaspoon sugar.
• Heat a grill pan over medium to high heat and cook the oranges in batches, cut-side down, until they are a rich, dark brown color, 3 to 5 minutes. Allow the oranges to cool completely.
• Juice the oranges. Whisk together the turmeric and hot water in a small bowl to dissolve the turmeric. Add to the orange juice and stir to combine.
• Add ice to a glass and fill three-quarters of the way with the orange juice-turmeric mixture. Top with a splash of soda.

SOUR-ORANGE GRILLED CHICKEN PAILLARDS

Steps:

• Combine marmalade, lemon juice, orange juice, bay leaves, 1 teaspoon salt, and pepper in a bowl. Reserve 1/3 cup glaze for serving.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Season chicken with salt and pepper. Place chicken on grill, and brush with half the glaze. Grill 3 minutes. Flip chicken, and brush with remaining glaze. Grill until chicken is cooked through, about 3 minutes more. Transfer to a platter.
• Place oranges on grill. Cook, flipping once, until softened, 1 to 2 minutes per side. Add to platter. Serve with reserved glaze for drizzling over chicken.

BOULEVARDIER

Steps:

• Pour the bourbon, vermouth and Campari into a mixing glass, jug or cocktail shaker. Add a large handful of ice, and stir until the outside of the glass feels very cold.
• Strain the cocktail into an ice-filled tumbler, and garnish with a twist of orange peel.

GRILLED ORANGE FLOUNDER

Steps:

• Place flounder on top of piece of foil large enough to wrap it securely.
• Cover with orange slices and sprinkle with pepper and herbs.
• Wrap tightly in foil and cook in a pre-heated BBQ with hood down for approximately 30 minutes, turning once during cooking.
• Open the foil and continue to cook approximately 15 minues with the BBQ hood still down.