Wrap in a warmed, softened tortilla: Spanish rice, sauteed, chopped onions, red and green bell peppers, strips of grilled chicken breast, a generous pinch of grated Cheddar and Monterrey Jack cheeses, and a few twists of JabaliGrind to your level of spiciness.
Light the fire on your grill, and rub JabaliGrind on your favorite cut of steak (ribeye is mine). While the fire is heating up, make mushroom gravy using beef stock, sliced crimini mushrooms, and a splish of red and grape-y reduced until thick enough to coat the back of a spoon. Throw your steak on the grill, about five to seven minutes a side, grilling veggies after you flip the meat. Allow steak to rest after taking it off heat while you plate. Spoon mushroom gravy on steak and garnish with chopped chives or parsley. JabaliGrind is delicious at any point in this process.
Kebabs beautifully allow JabaliGrind’s flavor to enliven both meats and veggies in a single serving. Skewer up beef, pork, chicken, and/or shrimp with mushrooms, cherry tomatoes, onion wedges, bell peppers, squash, eggplant, cubed tofu, or any other favorite meats or veggies. Brush with Jabalsamic Vinaigrette (balsamic vinaigrette seasoned with JabaliGrind), and put the kebabs on the grill, frequently brushing with more Jabalsamic as they cook. Enjoy!