In honor of Spring, what are your favorite things to grill?
We just got a charcoal grill yesterday and made burgers, with cheddar and bacon in them. As a side, we grilled zucchini, onions and red pepper and made a quinoa salad with lemon, olive oil, salt and pepper. I say we, but I actually mean my husband. So what are your favorite things to grill now that it's grilling weather (at least on the east coast)?
Lamb chops; salmon; shrimp; steaks; corn; asparagus; green onions.
We love the grill . . . more and more as we move into the warm spring and long, hot summer.
As already mentioned, lamb chops and grilled asparagus. I also make a grilled ratatouille salad - grill eggplant, onions, zuchinni, large portobello mushrooms, leeks and yellow squash on the grill. Halve some Roma tomatoes, throw them on for only a minute or two. Toss all the veggies with a mustardy balsamic vinaigrette and serve at room temp. The veggies listed are only a suggestion, really just about any combo works here.
Steak, Chicken, Cajun Shrimp, BBQ red potatoes, corn on the cob, veggie medley (zucchini and yellow squash, red and green peppers, fresh mushrooms and wedge sliced onions) done in a grill basket.
Last night our wole meal was cooked on the grill: rack of lamb rubbed with fresh rosemary, garlic, olvie oil, salt and pepper. Zucchini marinated in a little salt, pepper, garlic oil and sherry vinegar. And new potatoes in foil - I cube the potatoes and add chopped shallot, olive oil, salt, pepper, fresh herbs (dill is great). Wrap tightly in foil and stick on the grill for about 30 mins.
We also LOVE grilled asparagus. And someone esle mentioned green onions - for a Spanish treat, try them with some Romesco sauce -amazing.
Enjoy your new grill!
I was just remembering a favorite meal cooked on the grill, of a butterflied boned lamb shoulder, seasoned within an inch of its life and clamped in a hinged wire basket. I have a pierced square steel bowl that I set on the right half (this is a 3-burner gas grill), and first I dumped in about a pound of fingerling potatoes, parboiled and then held in seasonings and olive oil, and then a mess of young green beans treated similarly. The vegetables were tossed until blazing hot and beginning to stick together, then put into a bowl and the lamb de-racked and after a short rest sliced. Such a normal, simple meal of things we normally eat together, transformed into something magical using nothing but fire.
I'm not kidding. Make a relish with 1 pound of cherry tomatos and 1 pound of pitted cherries mix with a little balsamic vinegar and olive oil (coupld of tbsp of each) and bake in 250 oven for an hour (cookie sheet with parchment to save on scrubbing) stirring often. When it looks like a good relish you are done. It's thick and mounds up nicely.
Very carefully and with a thin knife slice the rind off the top of a round of brie. Mound the relish on it. Place it on a cedar plank that has been soaked all night. Bbq at 400ish for about 10-15 mnutes with the lid down. peek at it often to make sure it doesn't get runny.
The part I have not figured out yet is serving it. You can't get the cheese off the plank without making a mess so I slide the whole plank onto a serving platter and serve with a big basket of sliced baguette. It's not really pretty but it's fantastic
This is hands down my favourite bbq appy. Soooooooo good!!!
this sounds really good, i am going to try. We made a Thanksgivingish one like this and it got rave reviews! Our favorite thing on the grill is grilled bread, then rubbed with garlic and finished with a little evoo and salt, I bet this would pair well! Forget app, I could eat this and bruschetta for dinner everynight!