Mark summer’s start by bringing out the grill

In addition to traditional favorites like brats and burgers, try some new barbecue recipes this summer

    Grilled food is delicious year-round, but there’s something about the smell and taste of foods cooked over fire that evokes summer.
    There’s little question that the smoke adds a special flavor to foods.
    While the most popular types of grilled foods are traditional favorites, such as hamburgers, brats and barbecued ribs, there is a host of other foods that can also be cooked on the grill — everything from appetizers to desserts.
    Now’s the time to try them.
    Be adventurous and think outside the box. 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

Grilled Salmon With Avocado Salsa

2 pounds salmon
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika powder
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon black pepper
For avocado salsa:
1 avocado, chopped
1 roma tomato, chopped
1/2 small red onion, chopped
1/2 cup corn
Juice of 2 limes
2 tablespoons finely chopped cilantro
Dash salt

    In a small mixing bowl, combine salt, chili powder, paprika, onion powder, garlic powder and black pepper. Rub salmon fillets with olive oil, then rub with spice mix.
    Grill salmon on medium heat for about three to five minutes, until desired doneness.
    Mix avocado, tomato, red onion, chopped cilantro, salt and lime juice in a small mixing bowl. Top salmon with salsa and serve.


Caramelized Brown Sugar Cinnamon Grilled Pineapple

One pineapple, cut into spears
1/2 cup brown sugar
1/2 cup butter, melted
1 teaspoon cinnamon

    Lay pineapple spears on a pan. Sprinkle lightly with cinnamon.
    Whisk together butter, brown sugar and cinnamon. If it seems too thick, microwave for a few seconds. Spread on top of the pineapple.
    Grill for seven to 10 minutes, until it starts to turn golden brown. Brush excess sauce on top of the pineapple before serving.


Easy Grilled Lemon Garlic Shrimp

2 pounds medium or large shrimp, peeled and deveined
8 tablespoons butter
Zest and juice of 1 lemon
1 tablespoon minced garlic
1 tablespoon Italian seasoning

    Skewer shrimp onto metal or wooden skewers. If using wooden skewers, soak them in water for 30 minutes before adding shrimp.
    Melt butter in a small saucepan, then bring to a boil. Stir in lemon zest, lemon juice and garlic and stir over medium heat for about a minute, until garlic starts to brown. Remove from heat.
    Brush both sides of the shrimp with butter sauce. Sprinkle shrimp with Italian seasoning.
    Grill on a medium-high, oiled grill for five to eight minutes per side, until cooked through and starting to brown just slightly.
    Drizzle remaining lemon butter mixture over the shrimp and serve immediately.


Grilled Sweet Potatoes With Cherry Glaze

2 large sweet potatoes, sliced thin, unpeeled
2 tablespoons tart cherry juice
1 tablespoons brown sugar
1 tablespoons butter, melted
1/8 teaspoon ground ginger
Olive oil
Sea salt

    Coat sweet potato slices with olive oil and sprinkle with salt.
    Combine ginger, brown sugar, and cherry juice and melted butter in a small bowl.
    Heat grill to hot, then lay sweet potato pieces onto the grates. Cover and cook three to six minutes per side, until there are some grill marks. Brush with the glaze on both sides.
    Serve warm.


Grilled Sweet Basil Rub Chicken

1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lemon
1 tablespoon chopped fresh basil
Several dashes Worcestershire sauce
1 to 2 tablespoons extra-virgin olive oil
4 boneless and skinless chicken breasts

    Combine salt, sugar, garlic powder, onion powder, paprika, ground black pepper, lemon juice, chopped basil, Worcestershire sauce and olive oil. Stir together to form a paste. Rub mixture over both sides of each chicken breast. Place chicken in a casserole dish and cover with plastic wrap. Refrigerate and allow to marinate for at least one hour.  
    Grill chicken until internal temperature registers 165 degrees .
    Makes four servings.


Grilled Veggie French Onion Flatbreads

2 naan flatbreads
1 yellow squash, cut in half and then into moon slices
1 portobello mushroom cap, sliced
8 asparagus spears, ends trimmed and sliced into 1-inch pieces
1 red pepper, seeded and sliced
1/3 cup French onion dip
Olive oil

    Arrange vegetables on a grill tray, lightly coat with olive oil and sprinkle salt and pepper on top. Place on a preheated grill over medium heat, cover, and cook six to eight minutes, until tender. Remove from grill and set aside.
    Spread about 1 tablespoon French onion dip on top of each flatbread. Arrange vegetables evenly on top of the dip, then dollop remaining dip on top of vegetables.
    Place flatbread on the grill, close and cook three to five minutes, checking to make sure they don’t burn. Remove and set aside for two to five minutes.
    Slice flatbreads in half and serve immediately.



Grilled Asian Garlic Steak Skewers

1-1/2 pounds top sirloin steak
1 red onion
2/3 cup soy sauce
6 garlic cloves, minced
1/4 cup sesame oil
1/2 cup vegetable oil
1/2 cup sugar
1 tablespoon grated ginger
2 tablespoons sesame seeds
Sliced green onions, for garnish

    Cut steak into one-inch cubes. Cut red onion into large chunks and set aside.
    In a large bowl, whisk together soy sauce, garlic, sesame oil, vegetable oil, sugar, ginger and sesame seeds. Add steak and toss to coat. Marinate for three hours or overnight.
    Preheat the grill to medium high heat. Thread meat and red onion onto the skewers. Grill for eight to 10 minutes, until the meat is done to desired liking.
    Makes four to six servings.


Grilled Triple Citrus Salmon

4 6 -ounce pieces salmon
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup orange marmalade
2 garlic cloves, minced
3 tablespoons soy sauce
1/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon water

    In a medium saucepan, whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce and brown sugar.
    In a small bowl, whisk together cornstarch and water. Slowly stir into the juice mixture. Bring to a boil over medium high heat until the mixture starts to thicken. Remove from heat. Reserve half the mixture.
    Lay salmon skin, side down, on cedar planks or a well oiled grill and season with salt and pepper. Brush half the marinade onto the top of the salmon and grill over medium high heat for 12 to 15 minutes.
    Transfer salmon to plates and brush with reserved marinade.


Sweet Maple Barbecue Chicken Kabobs

2 pounds chicken tenders
1 packed cup brown sugar
1 cup ketchup
1/4 cup red wine vinegar
1/4 cup water
1/4 cup pure maple syrup plus a little more
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 teaspoons paprika
1-1/2 teaspoons kosher salt
1 teaspoon black pepper

    For marinade, mix brown sugar, ketchup, red wine vinegar, water, maple syrup Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl. Place chicken tenders in the marinade, cover and marinate in refrigerator for at least two hours or overnight.
    Soak wooden skewers for 30 minutes or more before grilling.
    Remove chicken, one piece at a time, and lace through a skewer. Set kabob on a plate and repeat the process. Drizzle extra marinade over the chicken, and let it sit for a few minutes.
    Heat gas or charcoal grill, remove chicken from marinade and grill over medium heat for three minutes. Turn and cook another three minutes. If chicken is not done, continue to cook, leaving the lid open and turning the kabobs so they are cooked evenly.
    Remove from grill and serve immediately.

Grilled Huli Huli

4 pounds boneless skinless chicken thighs or breasts
1 cup unsweetened pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1/3 cup ketchup
1/4 cup chicken broth
2 teaspoons fresh ginger, grated
1-1/2 teaspoons minced garlic
Green onions, sliced for garnish

    In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve one cup sauce for basting.
    Place chicken and sauce in a zipper-lock bag and marinate in refrigerator at least three hours or overnight.
    Grill chicken, covered, over medium heat for six to eight minutes on each side, until no longer pink. Baste occasionally with reserved marinade during the last five minutes.
    Garnish with green onions if desired and serve.




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Ozaukee Press

Wisconsin’s largest paid circulation community weekly newspaper. Serving Port Washington, Saukville, Grafton, Fredonia, Belgium, as well as Ozaukee County government. Locally owned and printed in Port Washington, Wisconsin.

125 E. Main St.
Port Washington, WI 53074
(262) 284-3494


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