....ideas beyond hamburgers and hotdogs
We are heading to an NH lake house and I need simple grilling ideas beyond hamburgers, hotdogs and teryaki chicken.
Also, cold, make ahead foods, sweets, salads anything really. (stuff on skewers a plus)
I am drawing a blank and ma desperate to change up or menu on this trip.
Kabobs, shrimp, fish, steak, flank steak, chicken a la fajitas, chicken a la greek food
Or you could jazz up your burgers any number of ways - add stuff to the meat mixture, stuff them with various things, make them out of turkey or chicken or LAMB (which is really really really delicious).
Salads - you can pretty much make any salad ahead of time. Even coleslaw really and then toss with the dressing before serving.
Just be sure to keep everything nice and cold!
Zucchini and summer squash sliced ahead of time lengthwise, marinated in a big container of balsamic, olive oil, dab of dijon mustard, garlic (garlic powder will work), salt, pepper, little sugar. Put it on the grill and make sure to make TONS - it goes fast. We never make enough.
The course I always start my Patriots tailgates with: grilled quail (I get the semi-deboned kind so they lay flat).
Super-fast to grill, delicious, fun to experiment with in terms of marinades, glazes, and stuffings (although you certainly don't have to stuff them).
I also like andoulle sausage as an alternative to hotdogs, and make a mean Waygu (kobe) burger. Really not as expensive as people think, as the ground Waygu is usually under 7 bucks a pound.
Venison loin is perfect for the grill as well, as it's lean and should be cooked medium rare at most.
Just in general, game birds and meats are usually great for grilling.
Italian Sausages grilled are the best, bring along the peppers and onions and either grill them or saute them and you have a feast. I always throw in some "HOT" links too.
I marinate some cheap steaks throw them in a ziplock and into the cooler, by the time you get to grilling they'll be ready to go. I like mesquite marinade, it gives you that outdoorsy taste.
For cheap but satisfying eats, get some blade steaks, season with fajita or steak seasoning, grill, let sit, and slice thin. Serve with tortillas, grilled onions and peppers, diced tomato, sour cream, lettuce, etc. Makes for a nice shared dining experience.
As for dessert - you should be able to get wild blueberries near you. If you can buy mini-angel food cakes (about 3-4 inches across) at home, bring along some canned whipped cream and voila - blueberry shortcakes with almost zero effort. Or, if you can find a big angel food cake, cut it into pieces and layer it into glasses (or plastic cups) with whatever berries you can find and whipped cream, and you have a faux trifle. (Sprinkling sherry or port on the cake is optional, depending on the age of your party!)
Give this one a try:
Meat on a stick Skewers
1 1/2 pound flank, sirloin, New York strip, or your favorite steak cut (also works well with pork loin or shoulder, or boneless, skinless chicken thighs)
bamboo or wooden skewers
1/2 cup soy sauce
1/2 small onion
1/4 fresh lemon
1 tablespoon honey
1 tablespoon sugar or brown sugar
1 tablespoon pure roasted sesame oil
4 cloves fresh garlic, peeled
1 inch fresh ginger, peeled
1 teaspoon fine ground red chili pepper
1 whole green onion
1/4 cup soy sauce
1 tablespoon honey
1 teaspoon oyster sauce
3 cloves fresh garlic, peeled
1/2 inch fresh ginger, peeled
1 teaspoon pure roasted sesame seed oil
Soak wooden or bamboo skewers for one hour before use.
Cut onion and ginger into small pieces. and put into blender.
Remove rind from lemon.
Add garlic, lemon, onion, and ginger to blender with just enough water to blend into a pourable paste.
Pour paste into a medium mixing bowl and add all other marinade ingredients.
Mix well and let stand for fifteen minutes.
Prepare the Meat
Freeze meat until just firm.
Trim excess fat and slice into long thin (about 1/8 inch) strips.
Very lightly salt each strip and let stand for ten minutes.
Thread meat onto skewers in a zig zag manner.
Place skewers in a large shallow container and pour marinade over the meat, turning the skewers until meat is coated.
Cover and refrigerate for one hour, turning skewers every 15 minutes.
Mix the Sauce
Put garlic, ginger, and soy sauce into a blender and blend to smooth liquid.
Fine chop the green onion.
Place all ingredients in a medium bowl, mix well, and refrigerate until use.
Preheat grill or broiler to high heat. Grill or broil until well browned (about two minutes per side or less).
Serve with steamed white rice, dipping sauce, and kimchi.