Cooking Method: Grilling
Sweetcorn Slaw
This Sweetcorn Slaw recipe is from Plenty More by Yotam Ottolenghi. It has shredded cabbage and carrots with plenty of fresh sweet corn that is chargrilled in a ridged pan to give it a hint of smokiness. I didn't have a red onion, so I substituted sliced green onions, which worked well.
By - Yields: 6 Servings
Marinaded New York Strip Steaks
Marinaded New York Strip Steaks are great for the grill or even seared in a skillet. The Marinade helps to tenderize and infuse the steak with flavor. Similar to brining, marinating is an effective way to introduce extra moisture into meat that can get too dry when cooked, as well as making what you marinate more tender.
By - Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
Jalapeño Parmesan-Crusted Grilled Cheese
This Jalapeño Parmesan-Crusted Grilled Cheese has ooey-gooey cheddar cheese on the inside and crispy Parmesan cheese and sliced Jalapeños on the outside. It is a phenomenal combination, as long as you like spicy!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
Turkey Caprese Burgers
I bought some ground turkey and decided to make a Turkey Caprese Burger. Not only that, but I made some Balsamic, Basil Mayo to go with it. The patties are seasoned with Italian spices, sun-dried tomatoes and topped with fresh mozzarella.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Grilled Zucchini with Fresh Dill Vinaigrette
Grilled Zucchini with Fresh Dill Vinaigrette is a great way to eat zucchini. It has numerous health benefits and is a very versatile vegetable. Fresh dill is one of the most fragrant and flavorful herbs and adds a nice dose of brightness to the grilled zucchini.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Roasted Tomatillo Salsa
The tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. They have a tangy, almost citrus flavor and are used in many, Mexican green sauces. My husband roasted the tomatillos, onions, chile and even the garlic on the grill before blending. This gives this sauce a rich, earthy depth of flavor. It's an absolutely delicious sauce.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 8 Servings
Grilled Salmon with Warm Pineapple Sauce
Now that I can finally access all my cookbooks, I found this recipe for Grilled Salmon with Warm Pineapple Sauce. I have to say, it's now my absolute favorite way to eat salmon. The recipe says to grill it, but I almost always roast it. The pineapple sauce is utter nirvana. It has jalapeños, shallots, ginger and orange juice, but the ingredient that takes it to a whole new level is curry powder. I added a little bit extra. The sauce would also work well with chicken or pork. If you like salmon, you must try it!
- Prep: 30 mins
- Cook: 20 mins
- Yields: 6 Servings
Lemon-Garlic Marinated Lamb Chops
Anyone that knows me well, knows that I despise lamb. When we lived in England I had to endure many a Sunday lunch thinking of ways to hoist it over onto my husband's plate without the hostess noticing. I was only sometimes successful... Last week I bought him these lamb chops, gave him the recipe and sat in the living room with a vodka soda while he made them. This just shows how much I love him. So, these Lemon-Garlic Marinated Lamb Chops are Greek-inspired and I was told they were rather good.
- Prep: 35 mins
- Cook: 15 mins
- Yields: 4 Servings
Beer Can Chicken
This Beer Can Chicken is extremely tender and juicy. The steam from the beer makes the chicken moist. The can keeps the chicken upright, so there is no need to flip it on the grill.
- Prep: 15 mins
- Cook: 1 hrs 15 mins
- Yields: 4 - 6 Servings
Grilled Flank Steak with Rosemary
We often make flank steak on the grill and I am always trying to find different marinades. This Grilled Flank Steak with Rosemary is definitely a winner. My husband said the next time I should make extra marinade to boil and thicken to serve over the steak.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 6 Servings
