Looking to serve something with a kick at your Memorial Day BBQ? Try chef Robert Rainford's hot and spicy recipes for jerk shrimp and garlic pepper rib eye steak — then cool off with a scoop of his yogurt rum yum freeze. Discover how to make these sweet and sizzling dishes!
Chop your garlic into fine puree or use your garlic press. Add fresh-cracked black pepper. Salt to taste just before grilling. Preheat your oven to 500 degrees F. Preheat your pan to mid-high; once you see smoke in the pan, add some vegetable oil and place your steaks in the pan until golden brown on both sides. Place pan in oven until steaks have reached the desired doneness, approximately 7 to 12 minutes, or until internal temperature reaches 125 degrees F for medium rare.
Cut pineapple into small bite-size pieces. Combine rum, vanilla bean, sugar, lemon juice and pineapple in a glass bowl. Let sit for 1/2 hour. Mix plain yogurt and sour cream and fold in the pineapple mixture. Put into plastic freezable container or place plastic lollipop containers in freezer until the yogurt sets.
If you are steering away from sugar, you may substitute icing sugar with 2 tablespoons of honey or maple syrup or use a naturally flavored yogurt. You can also use a bit of sweetener such as Splenda if sugar is a problem for you.