Grilling with Sun King Recipe Contest - Round Two

Saturday, May 25, 2013

The second round of Cooking with Sun King Recipe Contest is kick off this Friday, May 24th…just in time for Memorial Day Weekend!

We thought that we would mix things up this round and make Round Two the Grilling Edition! As you know, we do a lot of cooking and eating at Sun King. Grilling just happens to be a favorite of resident Chef D and the SKB Crew.

Grilling with Sun King challenges you to create an original dish using any variety of Sun King beer; the sky is the limit! Whether you grill on the Big Green Egg, slow cooker, gas, or on charcoal grill, we want you to get outside and grill up your favorite dish.

Do you think that you have what it takes to be crowned the “King’s Chef”? We will be kicking off the contest today, Friday, May 24th via our Facebook contest page. Prizes will be awarded including Sun King swag, gift cards, as well as, gift cards to local restaurants. Please visit and like our Facebook page for entry and contest details. We cannot wait to see if you’ve got what it takes to be crowned the “King’s Chef”.

Here’s a perfect summertime grill recipe from Chef D to get you excited about our contest. Get your grills fired up, chef’s apron on, and prepare your tastebuds ready for this enticing dish.

Grilled Radicchio Salad with Stupid Sexy Flanders Vinaigrette

Grilled Radicchio Salad with Stupid Sexy Flanders Vinaigrette

Grilled Radicchio Salad with Stupid Sexy Flanders Vinaigrette

The bitter bite of the Radicchio combined with the tartness of the Flanders, sweetness of the strawberries, saltiness of the Parmigiano and the crunch of the pistachios make this a perfect grilled salad.

3 heads of radicchio quartered with core intact
Pint Fresh strawberries diced
1 cup roasted and salted pistachios chopped
¼ cup Parmigiano-Reggiano shaved (could substitute Goat Cheese or Gorgonzola)
Olive oil

Prep grill for direct grilling over medium-high heat
Oil, salt, & pepper the radicchio quarters
Grill on all sides for 1:30-2 minutes
Remove cores and chop into bite size pieces

¼ cup Balsamic Vinegar
¼ cup Stupid Sexy Flanders
1 teaspoon Dijon
1 teaspoon Honey
Juice of half a lemon
¼ – ½ cup Canola Oil

Combine Balsamic, Stupid Sexy Flanders, Dijon, honey, lemon juice, salt & pepper in the work bowl of your food processor or blender. With the machine running slowly add Canola down the feed tube until an emulsion forms. Taste for seasoning.

Toss Grilled Radicchio with strawberries, pistachios, Parmigian-Reggiano, and vinaigrette

If you have questions regarding the contest, please email

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