are now full-swing into grilling season. Often its just
simply too hot to turn the oven on or fire up the stove top.
Its 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!
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 dont get me wrong there is nothing
better than a grilled steak), but dont 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
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.
#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. Chimneys 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
Tip #5: Always let your meats rest
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
Grilled Salmon with Herb Sauce
Makes 4 servings.
- 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
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
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.
Sausage Burgers with Grilled Chiles
Makes 6 servings.
- 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
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.
- 6 ears of corn, husks left intact, but
- 1/3 cup basil, minced
- 1/3 cup unsalted butter, at room temperature
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
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
Grilled Peaches with Blackberry Sauce &
Makes 8 servings.
- 2 pints blackberries
- 1/2 cup water
- 1 teaspoon fresh lemon juice
- 1-2 Tablespoons of sugar, or more to
- 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
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
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
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
Stuffed Jalapeno & Sweet Peppers
Scallops with Tomato Relish
Jerk Pork with Curried Tomato-Peach Relish
Chicken with Tarragon Butter