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See recipes on PAGE 2E Ready, set, grill

  • By Eagle staff
  • Published Wednesday, May 9, 2012, at 8:03 a.m.
  • Updated Wednesday, May 9, 2012, at 8:30 a.m.

If you go


What: A rib-tasting and music event put on by Intrust Bank Arena

When: 11 a.m. to 11 p.m. May 17-19

Where: City Lot D, 777 E. Waterman

How much: Gate admission is $4, free for children 12 and under. Half-price admission is available from 11 a.m. to 2 p.m. May 17 and 18. Admission is free with a Wichita River Festival button. Food costs extra.

Enter our recipe contest for a chance to win Hank Williams Jr. tickets

Between 10 a.m. May 9 and 10 a.m. May 16, we’re collecting readers’ favorite grilling and barbecuing recipes for The Wichita Eagle Ribfest Recipe Contest.

•  How to enter: Visit this story at Kansas.com/food to follow a link to the contest, where you can submit a complete original or adapted grilling or barbecue recipe.

•  Grand prize: One winner, selected by random drawing, will win loge box tickets for four to country star Hank Williams Jr.’s concert, 7:30 p.m. May 19 at Intrust Bank Arena. He or she also will win a pair of tickets to Ribfest and will be invited to be an official Ribfest judge. Ribfest judging is 4 p.m. May 17 in Lot D, a city-managed parking lot east of Intrust Bank Arena at 777 E. Waterman. If the winner is unable to attend the Ribfest judging, a second random drawing will take place to select a new judge.

•  The first 10 people to enter will win a pair of tickets to Ribfest.

•  Find complete rules and details at Kansas.com.


The recipe combines a spicy rub with a sweet and cool cilantro cream, and the flavor combination is perfection. It’s the perfect summer dish. Recipe courtesy of Cargill Meat Solutions.

1 1/2 lbs. Sterling Silver pork loin, sliced into 8 equal pieces

2 tablespoons chipotle chili sauce

1 tablespoon chili powder

2 teaspoons cumin powder

1/2 teaspoon garlic powder

2 tablespoons red-wine vinegar

2 tablespoons brown sugar

1 teaspoon liquid smoke

1 teaspoon salt


1 cup sour cream

1 cloves garlic, minced

4 tablespoons cilantro, minced

Juice of one lime

1 jalapeno pepper, minced

Salt and pepper to taste

Mix chipotle chili sauce, chili powder, cumin, garlic, red-wine vinegar, brown sugar, liquid smoke and salt together. Add the pork slices and marinate overnight. (It also works OK if you marinate it for a few hours.)

Blend all of the cilantro cream ingredients in a food processor until smooth.

Grill the marinated pork slices on a medium-hot grill, about 2 minutes per side, a few minutes longer if you want all the pink gone. Remove from the grill and serve with cilantro cream.



The best place to find the thin or English cut short ribs is at Mexican markets. For little cleanup, prepare the marinade and then marinate the meat in a gallon-size zip-top plastic bag. It’s great with peanut noodles or rice and a cucumber-tomato salad.

4 lbs. English cut short ribs


3/4 cup soy sauce

3/8 cup sugar

1/8 cup sesame oil

3 cloves garlic, minced

1 tablespoon sesame seeds

To make the marinade, stir together soy sauce, sugar, sesame oil, garlic and sesame seeds. If desired, shake all ingredients together in a gallon-size zip-top bag.

Add meat to marinade and turn several times to make sure liquid is evenly distributed. Refrigerate 4 to 8 hours, turning the meat several times and removing meat with marinade from the refrigerator 1 hour prior to cooking.

Grill over medium-high hot coals or flames, about 2 to 3 minutes per side or until done.



24 frozen shrimp (peeled and deveined)

Olive oil

1 cup panko bread crumbs

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic salt

1 teaspoon Old Bay Seasoning

Grated cheese (optional)

Your choice of flour or corn tortillas (even works well over a bed of lettuce)


One fresh mango, cubed

4-6 tablespoons fresh cilantro, chopped

2 tablespoons pineapple juice

Come home after a great day at work and pull your frozen shrimp out of the freezer. Place in colander and run cool water over to thaw. Thread uniformly onto skewers (I use metal skewers during the week so I don’t have to worry about soaking in water beforehand.) Brush lightly with olive oil on all sides.

Make mixture of panko (found in supermarkets in your baking aisle), salt, pepper, 1 teaspoon garlic salt and Old Bay Seasoning. Stir together and dredge prepared shrimp skewers in mixture until fully coated. Grill until golden brown on all sides. Release shrimp from skewers onto serving plate.

Prepare salsa by tossing ingredients together. Variations include adding roasted corn kernels, black beans or guacamole.

Prepare tacos with tortillas, shrimp, salsa and cheese.



Two average-size flank or flatiron steaks, cut into serving-size portions

3/4 cup bottled Italian dressing (for marinating)

8 oz. gorgonzola cheese

2-3 tablespoons butter, softened

1-2 cloves garlic, minced

1/2 teaspoon basil

1/2 teaspoon balsamic vinegar

Salt and pepper, to taste

Marinate the steak portions in Italian dressing for several hours or overnight. Place on hot grill and cook to medium rare (or your preference). Discard remaining marinade. Meanwhile, heat oven to broil. Combine cheese, butter, garlic, basil, balsamic vinegar, salt and pepper in a small bowl.

When steaks are done grilling, put them on a foil-lined pan or baking sheet. Top each steak with a dollop of the cheese mixture and spread lightly. Broil 2-3 minutes on high, watching carefully, just until cheese melts and starts to bubble.

Let rest 5 minutes before serving.


Wichita Ribfest, a new three-day outdoor barbecue festival at Intrust Bank Arena featuring concerts, national vendors, a beer garden, kids’ activities and — of course! — ribs, kicks off May 17 at Intrust Bank Arena.

Grilling aficionados have declared May National Barbecue Month.

So we at The Eagle needed no other reasons to break out the grills — and our favorite grilling recipes to share with you, our readers.

Smoky Spice-Rubbed Pork Loin with Cilantro Chili Cream

It probably was 2002 when I attended my first Midwest Winefest.

My head nearly exploded from all of the options I found there. Wine and food were everywhere, and I could have as much as I wanted. (Well, within reason.)

I still have one souvenir of that day.

At the time, Tanya’s Soup Kitchen owner Tanya Tandoc was doing work with Cargill Meat Solutions, the producer of the Sterling Silver meats. She was staffing their booth and passing out recipes cards with recipes she’d written. I grabbed one for Smoky Spice-Rubbed Pork Loin with Cilantro Cream Sauce. It became an instant hit, and I’ve made it several times a year ever since.

I find the chipotle sauce in the Mexican aisle at Dillons.

Denise Neil, entertainment and dining writer


My husband, former Eagle food writer Joe Stumpe, and I love experimenting with international food. He makes it, I eat it.

Kalbi is a traditional Korean dish. Even people without adventurous palates enjoy it. In fact, every single person we have served this to has loved it. Guests look at us like we’re some kind of amazing wizards in the kitchen. The truth is, this is Joe’s simplified version of the dish, and it’s so easy.

This is a great recipe for entertaining because the ribs cook so quickly.

Carrie Rengers, Have You Heard? blogger/columnist

Panko-Crusted Shrimp Tacos with Mango Salsa

Being a busy mom with a career and an active family, sometimes meal time is the only “quality time” we may capture during the week.

Therefore, it’s important to plan ahead and keep things simple during the week. That’s why I chose a simple sampling of ingredients (that you can adapt for any palate) for this feature — one for which you can keep all of the ingredients on hand all the time and enjoy a family barbecue any day of the week!

Kim Nussbaum, president and publisher

Super Simple Steak Gorgonzola

I created this recipe after being inspired by a similar one I made once at Super Suppers, a former assemble-your-own-meal business in Wichita. My family liked these simple, tasty steaks so much, we have been re-creating them ever since.

Suzanne Perez Tobias, families/early childhood/ education writer

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