We are now full-swing into grilling season. Often it’s just simply too hot to turn the oven on or fire up the stove top. It’s much easier to keep the heat outside and flame-on the grill! Not only does the heat stay outside but the other benefit is clean up is a cinch!

Grilling is a terrific way to cook all kinds of foods, not just meats. So much more can be done on a grill than just grilled steaks or burgers (now don’t get me wrong – there is nothing better than a grilled steak), but don’t allow yourself to get caught in a rut. Get creative this summer by exploring grilled vegetables, grilled shellfish and even grilled fruit. Grilling is a wonderful way to add great flavors to your food while still keeping your food low-fat and healthy.

Great Grilling Tips:

Tip #1: Always start with a clean grill rack.

Not only is this for sanitary reasons but it also will prevent your food from sticking to the rack. Invest in a good grill brush. For a home remedy (one of my friends recently proved this to me) take an onion and cut it in half. Rub the cut side on a hot grill rack and it will release the burnt-on food particles.

Tip #2: Prepare the grill or your food with oil before you begin.

You can either oil a clean grill rack prior to grilling or you can coat the food itself lightly with oil (we usually use olive oil) prior to grilling. Either way it is necessary to utilize a small amount of oil to eliminate the frustration of having your food stick to the grill.

Tip #3: Make sure your grill is hot before you start grilling.

Always preheat the grill (with the cover down) before placing your food on the grill rack. If the grill is not hot, you will have difficulty searing in the juices of the food and getting the optimal "grill" flavor.

Tip #4: If using a charcoal grill, invest in a chimney.

If you are a fan of charcoal grills (we love them – they add wonderful flavor!), we suggest investing in a chimney. You can purchase a chimney at most large hardware stores. Chimney’s are shaped like a large coffee can with a handle. Inside there is a wire rack about a third way down. The way it works is you stuff newspaper up and under the bottom side of the chimney and fill the top with coals. Light the paper on the bottom and the fire will quickly heat up the coals – no more need for lighter fluid! When ready, pour the coals into the barbecue, let heat up briefly and begin grilling.

Tip #5: Always let your meats rest after grilling.

When cooking meat and poultry, always let it rest for 5 minutes or so after grilling. After removing the meat from the grill, place it on a platter and tent loosely with foil. Let sit for 5 minutes before slicing or serving. This will let the muscle fibers relax and the end result will be more tender and juicy.

Enjoy these great recipes for the grill this July!

Grilled Salmon with Herb Sauce

Makes 4 servings.

Ingredients:

• 1/4 cup plus 2 Tablespoons olive oil
• 2 teaspoons gf Dijon mustard
• 1-1/4 lb. salmon fillet, with skin
• 3/4 cup Pinot Grigio
• 1/4 cup mayonnaise
• 2 shallots, minced
• 1/4 cup basil, chopped
• 3 Tablespoons cilantro, chopped
• Salt and freshly ground black pepper

Directions:

In a large glass baking dish, blend 2 tablespoons of olive oil with the gf Dijon mustard. Add the salmon fillet and turn to coat. Cover with plastic wrap and refrigerate until needed.

In a small saucepan, boil the Pinot Grigio over medium high heat until reduced to1/4 cup. Remove from the heat and let cool. In a medium bowl, whisk the mayonnaise with 1/4 cup olive oil. Whisk in the reduced Pinot Grigio, shallots, basil and cilantro. Adjust seasonings to taste with salt and freshly ground black pepper.

Prepare the grill. Season the salmon fillets with salt and freshly ground black pepper. Place the salmon skin side up on the grill. Grill the salmon for 6-7 minutes per side over medium high flame or until the salmon flakes easily with a fork. Spoon the herb sauce onto plates and top with salmon. Garnish with fresh basil or cilantro if desired. Serve immediately.

Sausage Burgers with Grilled Chiles

Makes 6 servings.

Ingredients:

• 1 lb. ground pork
• 1 lb. ground beef
• 2 garlic cloves, minced & 4 garlic cloves sliced thin
• 1-1/2 Tablespoons balsamic vinegar
• 1/2 teaspoon hot red pepper flakes
• 1 teaspoon fresh thyme, chopped
• Salt and freshly ground black pepper
• 2 large Anaheim chiles
• 1 large poblano chile
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons cilantro
• 4 ounces Queso Fresco, cut into 6 slices about _ inch thick
• 2 cups mixed greens
• 1 large tomato, cut into 6 slices
• gf Dijon mustard

Optional: Mayonnaise, ketchup

Directions:

In a large bowl, mix the ground pork, ground beef, minced garlic, balsamic vinegar, hot red pepper flakes, thyme and about 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Pat the meat into patties and set aside.

Prepare the grill. Place the Anaheim and poblano chiles directly over the flame, turning until charred all over. Transfer roasted chiles to a bowl and cover with plastic wrap. Let steam for 10 minutes. Peel, stem and seed the chiles, then cut them into long, thin strips. Transfer the chiles to a bowl, and add the olive oil, cilantro and sliced garlic. Adjust seasonings to taste with salt and freshly ground black pepper.

Grill the burgers over a hot fire until just cooked through, about 3-5 minutes per side. About 1 minute before burgers are done place a slice of Queso Fresco over the burgers. Remove the burgers from the grill.

Divide the mixed greens among 6 plates. Top each with a burger. Spread a little gf Dijon mustard over the top. Top with tomato slice and spoon the prepared chiles over the top. Serve.

Grilled Corn with Herb Butter

Makes 6 servings.

Ingredients:

• 6 ears of corn, husks left intact, but silks removed
• 1/3 cup basil, minced
• 1/3 cup unsalted butter, at room temperature
• Salt

Directions:

Peel back husks, being careful not to completely remove them and remove silk. Fold husks back around corn cob. Place corn in a tub or sink of cold water. Let soak for 15 minutes.

Preheat grill.

In a small bowl, combine basil and butter. Set aside.

Remove corn from water and pull back husks. Dry corn with a paper towel. Spread basil butter over corn. Fold husks back over corn. Repeat with remaining corn cobs.

Grill corn for about 12-15 minutes, turning frequently. Remove corn from grill and pull off husks. Season corn with salt and serve.

Grilled Peaches with Blackberry Sauce & Ice Cream

Makes 8 servings.

Ingredients:

• 2 pints blackberries
• 1/2 cup water
• 1 teaspoon fresh lemon juice
• 1-2 Tablespoons of sugar, or more to taste
• 2 Tablespoons unsalted butter, melted
• 2 Tablespoons honey
• 1/2 teaspoon ground cinnamon
• 4 large ripe peaches
• Gf vanilla ice cream
• Fresh blackberries for garnish

Directions:

To make blackberry sauce:
In a blender combine 2 pints blackberries with water and lemon juice. Puree until smooth. (If necessary add more water to thin slightly.)

Pass puree through a fine sieve, pressing down with the back of a ladle to release juices from solids. Discard solids. Adjust flavor with sugar and lemon juice if necessary.

Heat grill to medium-high.
To prepare peaches:
In a shallow bowl, stir together melted butter, honey and cinnamon.

Cut each peach in half; removing pit. Slice off a bit of the side opposite pit so that fruit will lay flat when serving.
Roll each half in melted butter mixture.

Grill, pit side down, until fruit is softened and pit side starts to darken and caramelize, about 4 minutes.

To serve, spoon ice cream into dessert bowls and lay a peach half alongside ice cream. Drizzle blackberry sauce over top and garnish with fresh blackberries.

Other great grilling recipes this month:

Grilled Stuffed Jalapeno & Sweet Peppers

Grilled Scallops with Tomato Relish

Grilled Flank Steak

Jamaican Jerk Burgers

Grilled Jerk Pork with Curried Tomato-Peach Relish

Grilled Chicken with Tarragon Butter

Hawaiian Grilled Chicken

Happy Grilling!

-Glutenfreeda