Fourth of July is a perfect time to barbecue

In addition to traditional favorites like brats and burgers, try new grilled dishes this holiday weekend

    Grilled food is popular throughout the summer, but as the Fourth of July weekend rolls around, think beyond the traditional brats and burgers.
    There is a host of other foods that can also be cooked on the grill — everything from appetizers to desserts — with the smoke adding a special flavor to your holiday meals.
    Be adventurous. Use a sauce or rub to add unusual flavors — perhaps an ethnic taste — to your food. Try making your vegetables on the grill in addition to the main course.
    Grill fruit, adding just a touch of sugar to caramelize it, for a tasty dessert or make a gourmet s’more with a dark chocolate or handmade marshmallow.
    Remember that most grilled foods are cooked using either direct or indirect heat.
    Direct heat is most often used for making such things as chops, burgers, tenderloins and kabobs, where the food is placed over the heat source.
    When using indirect heat, place the coals on one side of the grill or turn on the burners on one side of the grill but cook on the other side.
    When grilling, trim visible fat from meat and poultry to help prevent flare-ups.
    Use an instant-read thermometer inserted horizontally into the side of the meat to check if it is done. Thermometers should penetrate the thickest part or center of the meat and not touch bone, fat or the grill.
    Use a long-handled spatula to turn meats, and don’t press, flatten or pierce the meat or flavorful juices will be lost.
    Following are recipes from the website www.delish.com.

 

delish.com

Beef and Broccoli Kababs

1/3 cup low-sodium soy sauce
1/4 cup brown sugar
Juice of 2 limes, plus more for serving
1 tablespoon ground ginger
1 pound sirloin steak, cut into cubes
2 cups broccoli florets
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Green onions, for garnish

    In a small bowl, whisk together soy sauce, brown sugar, lime juice and ginger. Add steak and toss until coated. Let marinate in the refrigerator for 15 minutes to two hours.
    In another bowl, toss broccoli florets with olive oil.
    Skewer steak and broccoli and season all over with pepper. Grill over medium-high heat eight minutes, turning occasionally, until steak is medium.
    Squeeze with lime, garnish with green onions and serve.

 

Grilled Skirt Steak with Blistered Tomatoes and Guacamole

1-1/2 pounds skirt steak
2 teaspoon cumin
1 teaspoon coriander
2 garlic cloves, minced
4 tablespoons lime juice
3 tablespoons extra-virgin olive oil
3 avocados, diced
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh cilantro, plus leaves for serving
1/2 teaspoon crushed red pepper flakes
3/4 cup red grape tomatoes, halved
3/4 cup yellow grape tomatoes, halved
Kosher salt
Freshly ground black pepper

    Place steak in a shallow glass baking dish. In a small bowl, whisk together cumin, coriander, garlic, two tablespoons lime juice and two tablespoons olive oil. Pour mixture over steak, turning to coat, and marinate 10 minutes.
    To make guacamole, mash together avocado, onion, cilantro, red pepper flakes and remaining lime juice in a medium bowl until chunky, then season with salt.
    In a medium bowl, mix tomatoes with remaining olive oil and season with salt and pepper.
    Heat a grill pan over medium-high heat, then grill tomatoes four minutes, until blistered. Remove tomatoes, increase heat to high, then place steak on grill and season with salt and pepper. Grill three minutes per side for medium-rare, then let sit five minutes.
    Thinly slice steak against the grain. Top with blistered tomatoes and cilantro, and serve with guacamole.

 

 

Grilled Corn Salsa

For salsa:
5 ears yellow corn, husks removed
2 tablespoons extra-virgin olive oil
Kosher salt
1 avocado, chopped
1 cup grape tomatoes, quartered
1/2 red onion, finely chopped
2 tablespoons sliced basil
For dressing:
1/4 cup. extra-virgin olive oil
1/3 cup lime juice
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
Kosher salt

    Brush corn with oil and season with salt. Grill eight minutes, until the kernels begin to char. Let cool slightly, then slice the kernels off the corn with a knife.
    In a large bowl, combine corn, avocado, tomatoes, onion and basil.
    In a medium bowl, combine oil, lime, garlic and red pepper flakes. Season with salt and whisk until smooth. Pour mixture over the salsa and stir until ingredients are fully coated.
    Serve with tortilla chips.

 

Asian BBQ Salmon

For teriyaki sauce:
1/4 cup low-sodium soy sauce
1/4 cup water
2 teaspoon cornstarch
4 tablespoons honey
2 tablespoons pineapple juice
2 tablespoons rice wine vinegar
2 cloves garlic, minced
For salmon:
4 salmon fillets, boneless, skin on
Kosher salt
Freshly ground black pepper
6 green onions
Toasted sesame seeds, for garnish
Fresh cilantro, for garnish

    To make teriyaki sauce, place ingredients in a saucepan and whisk together. Simmer over medium-low heat until mixture is thick enough to coat the back of a spoon.
    Soak a cedar plant in water for 30 minutes. Place salmon, skin-side down, onto plank or a parchment-lined baking sheet. Season with salt and pepper.
    Grill salmon on a 375-degree grill with the lid closed for 18 to 20 minutes, until salmon has barely cooked through. Brush generously with teriyaki sauce and cover grill. Grill five minutes more, then remove from heat and coat with more glaze, if desired.
    Place green onions directly on hot grill surface and sear on each side for two to three minutes. Top salmon with sesame seeds and cilantro and serve with grilled green onions.

 

Grilled Watermelon

Juice and zest of 1 lime
1/4 cup honey
1 tablespoon olive oil
1 small watermelon, cut into 1-inch-thick wedges
Freshly torn mint leaves, for serving
Flaky sea salt, for serving

    In a medium bowl, whisk lime juice and zest, honey and olive oil.
    Brush lime-juice mixture over watermelon wedges and place on grill heated to medium. Cook about two minutes per side, until grill marks form and fruit softens slightly. Sprinkle with mint and flaky sea salt and serve.

 

Grilled Caprese Steak

3/4 cup balsamic vinegar
3 cloves garlic, minced
2 tablespoons honey
2 tablespoons extra-virgin olive oil
1 tablespoon dried thyme
1 tablespoon dried oregano
4 6-ounce filet mignon or 4 large pieces of sirloin
2 beefsteak tomatoes, sliced
Kosher salt
4 slices mozzarella
Fresh basil leaves, for serving

    In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme and dried oregano. Pour over steak and let marinate 20 minutes.
    Season tomatoes with salt and pepper.
    Heat grill to high, then grill steak four to five minutes per side. Top with mozzarella and tomatoes, cover grill and cook about two minutes, until cheese is melted.
    Top with basil before serving.

 

 

Spicy Grilled Broccoli

2 pounds broccoli
1/4 cup extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 tablespoons low-sodium soy sauce
3 tablespoons ketchup
1 tablespoons honey
3 cloves garlic, minced
1/2 teaspoon kosher salt, plus more for sprinkling
Freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, plus more for serving
1/4 cup freshly grated Parmesan
Lemon wedges, for serving

    Trim off fibrous bottom half of broccoli stem, then quarter broccoli head into small trees.
    In a large bowl, whisk together oil, Worcestershire, soy sauce, ketchup, honey and garlic. Season with salt, pepper and red pepper flakes. Add broccoli and toss to coat. Let sit for 10 minutes.
    Place broccoli on grill heated to medium and sprinkle lightly with more salt. Grill broccoli eight to 10 minutes, until knife-tender and slightly charred, flipping every two minutes and basting with any remaining sauce.
    Sprinkle with Parmesan and more red pepper flakes, and serve with lemon wedges.

 

Grilled Fish Tacos

3 tablespoons extra-virgin olive oil
Juice of 1 lime
2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1-1/2 pounds cod or other flaky white fish
1/2 tablespoon vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving
For corn slaw:
1/4 cup mayonnaise
Juice of 1 lime
2 tablespoons freshly chopped cilantro
1 tablespoon honey
2 cup shredded purple cabbage
1 cup corn kernels
1 jalapeño, minced

    In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin and cayenne. Add cod, tossing until evenly coated. Let marinate 15 minutes.
    To make slaw, whisk together mayonnaise, lime juice, cilantro and honey in a large bowl. Stir in cabbage, corn and jalapeño. Season with salt and pepper.
    Heat vegetable oil in a large nonstick skillet over medium-high heat. Remove cod from marinade and season both sides of each filet with salt and pepper. Place fish, flesh side-down, in skillet and cook three to five minutes per side, until opaque and cooked through.
    Let rest five minutes before flaking with a fork.
    Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

 

 

Jalapeno Popper Burgers

4 ounces cream cheese, softened
1/2 cup shredded cheddar
1/2 cup shredded mozzarella
2 jalapeños, minced
Kosher salt
Freshly ground black pepper
6 slices bacon, cooked and chopped
1/2 teaspoon chili powder
1-1/2 pounds angus ground beef
4 burger buns

    In a medium bowl, mix together cream cheese, cheddar, mozzarella and jalapeños. Season with salt and pepper, then fold in cooked bacon.
    Form ground beef into eight large, thin rounds. Spoon about 1/4 cup filling onto one patty, then place a second patty on top. Pinch edges to seal burger and re-shape into a disc if necessary. Repeat with remaining patties and filling mixture.
    Season burgers on both sides with chili powder, salt and pepper. Place on medium-high grill and cook until about six minutes per side for medium.
    Sandwich in burger buns and serve immediately.

 

Honey Soy Grilled Pork Chops

1/4 cup honey
1/2 cup low-sodium soy sauce
2 garlic cloves, minced
Red pepper flakes
4 pork chops

    Mix together honey, soy sauce, garlic and red pepper flakes in a large bowl. Add pork chops, then cover and refrigerate for 30 minutes to two hours.
    Heat grill to medium-high heat, then cook chops for eight minutes per side, until seared and cooked through. Let rest five minutes before serving.

 

Grilled Guacamole

2 medium avocados
2 medium jalapeños
2 cloves garlic, unpeeled
Juice of 1-1/2 limes
1/2 large red onion, chopped
1 medium tomato, seeds removed and chopped
1/4 cup freshly chopped cilantro

Preheat grill or grill pan over medium heat.
    Halve avocados and remove pits. Place avocados, cut side down, jalapeños and garlic on a grill or grill pan heated to medium high. Cook, turning garlic and jalapeños occasionally, until jalapeños and avocado are charred and garlic feels soft.
    Scoop grilled avocado into a large bowl. Peel garlic cloves and add to avocado. Add lime juice and use a fork to coarsely mash avocado and garlic clove together.
    Remove stems from jalapeños and cut open. Scrape out seeds, then flip peppers over and scrape off any charred bits of skin. Mince peppers, then add to the bowl with avocado, along with tomato and cilantro. Season with salt and stir to combine.

 

Grilled Potatoes

4 large Idaho or russet potatoes, cut into wedges
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons garlic powder
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh herbs, such as parsley

    Bring a well-salted pot of water to a boil, add the potatoes and cook about 10 minutes, until al dente. Drain and let cool slightly.
    Heat grill to medium-high and oil grates. In a large bowl, mix together salt, pepper, and garlic powder, then stir in olive oil. Add potatoes and toss gently to coat. Grill potatoes about five minutes, flipping once, until golden brown.
    Add herbs to oil mixture, then return potatoes to mixture and toss again.  

 

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