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The Grill Dads

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The Grill Dads


February 2, 2018

Buffalo Cauliflower “Boneless Wings” with Ranch Dipping Sauce

1 Large head of cauliflower
1/4 C olive oil
1 tablespoon smoked paprika
1/2 teaspoon garlic powder
Dash onion powder
salt/pepper to taste

3/4 C Mayo
1/4 C Milk
1 tablespoon roasted chopped garlic (any brand)
1 tablespoon chopped chives
1/2 teaspoon mustard powder
1/2 teaspoon dill powder
1 teaspoon chopped dill
1 tablespoon of rice wine vinegar or apple cider vinegar
Handful of fresh chopped parsley
Salt/pepper to taste

Buffalo Sauce
1 C Hot sauce
3/4 C butter
1 teaspoon Worcestershire sauce
1 teaspoon apple cider vinegar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1/2 teaspoon cayenne powder
salt/pepper to taste

Diced scallions
Served with a side of celery and carrots (cool down)

Remove leaves from the cauliflower and slice into 2/3 inch wing shapes (keeping some of the spine in tact to help hold it together). In a bowl mix olive oil, smoked paprika, garlic power, onion power, salt and pepper. Brush both sides of steaks with spice mixture and place on a medium high heat grill (approximately 375-400 degrees). Cook wings until light brown in color and slightly tender all around (approximately 7-8 minutes per side), flip and continue to cook. Sprinkle cheese on top and melt slightly (close grill lid or use grill safe lid to place over open grill over steaks).

In a pot, place all ingredients for the Buffalo Sauce on medium heat and bring to a gentle boil. Continue stirring (whisk) until the sauce starts to thicken and bubble on the sides of the pot. Remove from heat and let set for 2 minutes before serving.

In a food processor place all Ranch ingredients – blend.

Place cauliflower wings in a bowl and toss with Buffalo sauce. Place back on the hot grill to just caramelize the wings a bit with the sauce. Then place on a platter, drizzle a some Buffalo sauce on wings and sprinkle scallions on top. Place ranch in a small container on plate with wings. Top with fresh chopped flat leaf parsley and finishing salt (Maldon) & pepper.

Sausage And Pepper Tacos
Sausage and Peppers

1 pound spicy Italian sausage
2 yellow onions
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
4 cloves garlic, minced
2 tablespoon butter
3 tablespoon olive oil
1 teaspoon crushed red pepper
Salt & Pepper
Flour tortillas
Crumbled Cotija Cheese
1/4 c chiffonade basil

Tomato Aioli
1 x 15oz can San Marzano crushed tomatoes
1/2 c diced yellow onion
2 cloves garlic, minced
1 teaspoon crushed red pepper
2 tablespoon olive oil
1/4 c chopped basil
1 c mayo
1/2 c creme fraiche
Salt & Pepper


For aioli: Heat olive oil over medium in a non-stick skillet. Add onions and cook until they start to become transparent. Add garlic and stir to combine. Add tomatoes, crushed red pepper and salt/pepper. Reduce to medium low and simmer and for 8-10 minutes. Place ingredients in a blender and blend until smooth. Remove and allow to cool. Place the mayo, creme fraiche and basil in the blender with 1/2 cup of the cooked (and cooled) tomato mixture. Blend until smooth. Check for seasoning and add more tomatoes as desired.

Sausage & Peppers: Slice onions and peppers and place in a large skillet or wok over high heat. Add butter, garlic, olive oil, crushed red pepper and salt/pepper. Once they start to simmer drop to medium and allow to cook down for 20-30 minutes (don’t brown or caramelize). Place sausage on a grill over direct medium heat. Cook for 3-5 minutes per side until the sausage reaches 160 degrees internal temp. Place the onions and peppers in a large baking dish and top with cooked sausage, cover with foil. Place in 275 degree oven for 20 minutes.

Grill tortillas to warm them up. Removed the sausage and slice, place in taco. Top with onions, peppers and aioli. Sprinkle with Cotija cheese and basil.

Grilled Corn “Elote” Quesadilla with Grilled Jalapeños, Roasted Red Peppers and Spicy Avocado Cream Sauce

4 ears sweet corn, shucked
1 tablespoon olive oil
1/2 teaspoon chipotle chili powder
1/2 teaspoon ancho chili powder
1 teaspoon finely chopped garlic cloves
1/4 C mayo
Juice of 1/2 lime (squeezed)
1/4 finely chopped cilantro (and more for garnish)
Sea salt / pepper to taste

Spicy Avocado Cream Sauce Ingredients
2 ripe avocados
3 blackened tomatillo peppers, husks removed
3 blackened serrano peppers
1 tablespoon smoked paprika
1 tablespoon sour cream
1 c Mexican crema
1 teaspoon lime juice
1/4 cilantro
Salt to taste

Quesadilla Filling Ingredients
3 green Jalapeños
1 large red pepper
1 small yellow onion
1/2 C shredded jack cheese
1/2 C shredded cheddar cheese
1/4 C cotija cheese
Splash of fresh lime juice
Garnish w/ fresh cilantro

10 flour tortillas

Rub corn with olive oil, salt and pepper and place on a medium high temperature grill (350 degrees). Grill corn until marks form and corn is slightly blackened (8-10 minutes). Set aside to cool slightly. Place red pepper directly on grill to blacken. Once black on all sides, place in a bag to sweat the pepper. Set aside. In a skillet – place 1 t olive oil and sliced Jalapeños on the grill and slightly blacken, remove and let cool. Slice onion into rings and brush with olive oil and place on the the grill until blackened – set aside.

Grill tomatillos and serrano peppers until slightly blackened. Set aside to cool.

In a medium sized bowl, mix together ancho powder, chipotle powder, lime juice, mayo, garlic, cilantro and salt to taste. Remove kernels of corn from the ear and place into the bowl with the elote seasoning. Stir and coat.

In a blender, mix together avocado, tomatillos (cut out stem), serranos (remove stems), sour cream, paprika, lime juice and salt to taste. Blend until creamy and smooth (if too lumpy or sticking, add slightly more sour cream).

To build quesadilla, place one shell on the grill (@350 degrees) and sprinkle with 3/4 of the jack, cheddar and cotija cheese, then add elote filling, 3/4 of the red pepper finely chopped, 2 of the slicked jalapeños and 1/2 onion finely chopped. Place another quesadilla on top and grill until bottoms are slightly blackened (turning) and the cheese is melting inside. Move to a plate and top with dusting of jack and cheddar cheese, remaining red peppers, jalapeños, drizzle avocado cream sauce over tortilla. Finish with dusting of cotija cheese, squeeze of lime and fresh cilantro. Slice like a pizza and serve with a shot of tequila.


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