Grill that, too

My new mantra for pretty much everything, especially as summer continues to heat up, is: "I think we can grill that". The result is that we have shifted many food items that we traditionally made in the oven to the grill- and with results so delicious, I think the transition might be permanent. It also is really fun and satisfying to turn the grill- so long the land of MEAT MEAT MEAT into a tool for veggie heaven. A few things to try:

Grilled Quesadillas

Check out my quesadilla post from last summer for a recipe for zucchini quesadillas- but really, the filling doesn't matter, it's the grillin'! I used to slave over a pan on the stovetop to make these, but a little tinfoil and a trip to the grill adds a ton of flavor and saves a lot of time! Watch carefully so they do not burn, and flip them once or twice to get an even cook on both sides!

Grilled Pizza

A friend of ours (Brian!) introduced us to the idea of grilling pizza over a year ago, but for some reason we held off on trying it ourselves until this summer- and wooooaaah nelly! Forget the 500 degree oven I call for in my red pepper pizza recipe- and use the grill instead. It's so simple: prepare the dough for the crust on a piece of oiled tinfoil, and then complete with your chosen sauce and toppings. Grill open-faced until ingredients soften and cheese melts, again, checking the bottom to make sure it does not burn. I found it develops a flavor that mimics the wood-oven taste of many artisinal pizza shops, so I'm going this route even when there's snow outside!! (SOme folks will try and sell you a pizza stone for your grill, I'm sure that is good, too, but tinfoil works juuuusst fine).


Grilled Potatoes

Forget oven roasting! Dice red/white/purple creamer potatoes into equal-sized, small pieces, then place on tinfoil. Generously season with olive oil, sea salt, pepper, fresh sprigs of rosemary, and garlic cloves, and bundle in the foil. Grill until the potatoes are tender.

Grilled Corn

Again, I will never stick corn in a pot of boiling water ever again. My original recipe for grilled corn calls for the slightly fancy-pants technique of partially peeling back the husk, removing the silk, and then leaving on for grilling. For a more simple approach, simply remove the husk and silks completely as normal, wrap in tinfoil, and throw it on the grill. Some recipes also call for soaking, but we skip right over that too, and the results are darn good!

Burgers, For you meat-eaters out there....

My husband makes a mean burger. I remember from my meat eating days that even I enjoyed his handiwork, and I was never much of a fan of the form. So, for the meat lovers out there, this is how it is done!

1 lb pound- grass/veg fed beef, lean, or ground chuck
2 pieces white bread, no crust
4 dashes worcestershire sauce
salt & pepper
1/2 shallot
1 clove garlic
handful chopped chives
about a tablespoon of milk (add additional, if needed, just enough to moisten)
1/4 stick butter

1. Mix bread, worcestershire, salt & pepper, shallot, garlic, chive, and milk in a bowl.
2. Mash with fork into a paste. Crumble the meat in and form into patties.
3. Melt butter and brush on both sides.
4. Grill for 4-5 minutes per side, if that.
5. Toast buns and serve with your favorite fixin's!

Grilled Corn

Ah, summer corn. We've been getting a ton, and grilling it up. We've found the following method to be simple and produce some seriously delicious kernels, so enjoy!

Based off Bobby Flay's style!

1. Pull down the husk carefully without removing- and gently pull out the silks. Take off dead ends of husks, if any.
2. Pull the husks back up into place and wrap in tinfoil.
3. Cook about 20 minutes on a covered grill, turning every few minutes. Check for golden color to know when done!

Garnish with fresh lime or butter and serve! I Whipped up some garlic butter as a topping- just put 1/4 stick in the food processor with a clove of garlic, and whip into a ball!!

Make sure you use the garlic butter within a few days, or it will go bad!

Grilled Zucchini Quesadillas

This recipe was one of those creative moments: friends were smoking up some ribs, and I needed a vegetarian entree for myself that would still somehow make them all jealous of how delish MY food was. I was actually really pleased with how these turned out- a friend who ate both ribs and quesadillas was really into them, and quite surprised that they didn't taste "thrown together" or liked "second best". I totally agree- it's awesome when vegetarian food and flavor combine for something meat-eaters might pick to eat- OVER meat! Hehehe.

Vermont Sharp white Cheddar cheese, grated
cherry tomato
fresh zucchini, sliced thin
pickled jalapeno slices
cilantro
green bell pepper
wheat wraps

Layer the cheese and vegetables in the quesadilla, then fold in half and wrap in a piece of tinfoil. Grill, just about a minute or two per side, and then check to see that cheese is melted. Serve with a favorite hot sauce! The cheese was nice and melty, the veggie flavors really strong and wonderful, and the grill made the tortillas just the right amount of crispy!

Grilled Portobello Mushroom Burger

When the days are this hot, there is but one cooking option: Grilling. Some essential recipes;

Grilled Portobello Mushroom Burger:

For 1-2 mushroom caps

Marinade:
1/2 cup Medium-bodied red wine, I used a french Syrah blend
1 garlic clove
1 shallot
hearty sprinkle thyme
6 whole black peppercorns
salt

1. Prepare mushroom by washing lightly, removing stem and scraping out the gills. Poke with a fork to create tiny holes all over surface, but be careful not to break the mushroom cap.

2. In sauce pan, combine garlic, shallots, wine, thyme, and black pepper. Season with salt, bring to a slow boil, and simmer for a few minutes until aromatic.

3. Add mushroom into marinade and let simmer until mushroom is tender. Then grill 5 minutes on each side, until browned and juicy.

4. Serve on a toasted bun with tomato, arugula, and red onion!

BBQ Sauce & Ribs in a smoker....

So my beloved husband loves his meat, as do, I know for sure, many of my readers. And so, here is one for him and his carnivorous friends to drool over! Though I did not try the ribs, Ryan exclaimed them more or less the 'best he's had'- short of a business trip down to Memphis a few years back. Thanks to our friend Eric, for using his smoker to make them even better.

BBQ Sauce:
1 cup ketchup
1 cup water
4 tablespoons molasses
4 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons Dijon or spicy brown mustard
2 tablespoons light/dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon hot pepper sauce (such as Tabasco®)
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper

Directions

Whisk the ketchup, water, molasses, Worcestershire sauce, apple cider vinegar, mustard, brown sugar, salt, hot pepper sauce, garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Allow to cool and use, or better yet, pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.