Celebrate the Fourth by grilling your meal

It’s the Fourth of July, and what’s more All-American than grilling your dinner.

After all, picnics and get-togethers abound as we celebrate our nation’s founding.

Brats, burgers and hot dogs are easy meals, but if you want something more challenging, try cooking chicken, steak, ribs or even a pizza on the grill.

In addition to the main dish, you can make side dishes and even create tasty desserts on the grill. Grill a skewer of fruit or a slice of angel food cake and serve it with a scoop of ice cream.

Grilling is an easy way to make a meal without heating up the house, and the smoky flavor adds an extra zing.

One more plus for grilling your meal — clean up is generally much simpler, freeing you to spend more time with company and watch the kids playing.

When grilling, trim visible fat from meat and poultry to help prevent flare-ups.

For the most part, grill over medium heat. For gas grills, set controls to medium. For charcoal grills, the coals should no longer be flaming and be covered with gray ash.

If food is grilled at a temperature that’s too high, the exterior can become overcooked or charred before the interior is done. Charring meat, poultry or fish is not recommended.

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 some recipes from http://www.ourbestbites.com.

 

Taco Chicken

1 pound chicken breasts or thighs

2 limes

Splash of red wine vinegar

2 to 3 garlic cloves, pressed or coarsely chopped

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Juice limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. Marinate in refrigerator for four to eight hours, turning occasionally.

Combine salt, chili powder, cumin and black pepper in a small bowl. Remove chicken from marinade and rub spices all over the chicken. Preheat grill to medium, then place chicken on lightly oiled grates, cover and cook seven minutes. Flip the chicken, close the lid and cook another seven minutes, until the internal temperature reaches 165 degrees.

Remove chicken from the grill, lightly cover with foil and allow to rest.

Chicken can be served as is or sliced as taco meat.

Store leftovers in an airtight container in the fridge and eat within three to four  days.

 

 

Grilled Caprese Zucchini

1 zucchini, medium-large

2 to 3 tomatoes, plum

Mozzarella cheese, fresh

1/4 cup pesto

Kosher salt

Black pepper

Extra virgin olive oil

Balsamic vinegar

Fresh basil

Slice zucchini at an angle into 1/4-inch-thick slices. Brush or toss lightly in olive oil and sprinkle both sides lightly with salt and pepper.

Lay zucchini in a single layer on a preheated grill and cook for a few minutes on each side, until grill marks appear and zucchini is slightly tender.

Remove from grill and place on serving plate. Spread a light layer of pesto on each slice. Layer cheese on top, followed by tomatoes. Sprinkle with kosher salt and black pepper. Drizzle with olive oil and vinegar, then sprinkle basil on top as desired.

Serve warm, room temperature or chilled.

 

 

Garlic Sirloin Skewers

For skewers:

2 to 3 pounds sirloin steak, cut into 1-1/2 to 2-inch chunks

1 head garlic

1/2 cup vegetable oil

1 tablespoon brown sugar

1 tablespoon dry parsley

1 tablespoon Worcestershire sauce

Kosher salt

Black pepper

For garlic butter:

1/2 teaspoon minced garlic

6 tablespoons unsalted butter

2 to 3 tablespoons freshly minced parsley

Place steak cubes in a large bowl or zipper top bag.

Break up the head of garlic and discard as much of the papery skin as comes off easily. Place cloves in a small to medium plastic container with a lid or a Mason jar and shake vigorously until most of the skins have come off by themselves. Peel remaining garlic, set aside one clove for the butter, then finely mince rest of the garlic with a knife or garlic press.

Place minced garlic in a small bowl and combine with oil, brown sugar, Worcestershire and parsley. Pour over steak and massage in to coat all of the pieces well. Marinate in refrigerator at least six hours or overnight.

Preheat grill to medium-high heat.  Skewer steak onto strong metal skewers.  Cook skewers, turning occasionally, until internal temperature reaches 135 to 140 degrees. Immediately tent with foil.

On stovetop or in microwave, heat butter and garlic together until butter is melted. If using stovetop, leave mixture over low heat for a few minutes. Remove from heat and add fresh parsley. Use a silicone brush to brush over skewers on serving platter.

 

 

Spicy Honey Chicken

For thighs:

8 chicken thighs, boneless, skinless

2 teaspoons vegetable oil

For rub:

2 teaspoons granulated garlic

2 teaspoons chili powder

1/2 teaspoon onion powder

1/2 teaspoon coriander

1 teaspoon kosher salt

1 teaspoon cumin

1/2 teaspoon chipotle chili powder

For glaze:

1/2 cup honey

1 tablespoon cider vinegar

Combine the rub spices in bowl and mix well. Set aside.

Use kitchen shears to trim any excess fat from the chicken. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Toss chicken with spice rub, coating all sides well. Grill three to five minutes on each side, until temperature is between 170 and 175 degrees.

While chicken is cooking, warm honey in the microwave. Add vinegar and combine well. Reserve two tablespoons honey glaze. Use the rest to brush onto both sides of chicken in the final moments of grilling.

Drizzle chicken with reserved glaze before serving.

 

 

Pineapple Rosemary Flank Steak

1-1/2 to 2 pound flank steak

2 6-ounce cans pineapple juice

1 tablespoon minced fresh rosemary

3 tablespoons vegetable oil

2 tablespoon soy sauce

1/2 tablespoon Dijon mustard

1 teaspoon salt

1/2 teaspoon pepper

4 cloves minced garlic

For roasted rosemary pineapple:

1 fresh pineapple, peeled, diced into 1/4 to 1/2-inch-thick chunks

2 tablespoons extra virgin olive oil

1-1/2 tablespoons fresh minced rosemary

1/4 teaspoon sea salt or kosher salt

Place flank steak in a zipper-top bag. In a small bowl, combine marinade ingredients, then pour over steak in bag. Press out air and marinate in refrigerator overnight.

To make rosemary pineapple, place pineapple on rimmed baking sheet.  Drizzle with olive oil and sprinkle with rosemary and salt.  Toss lightly and arrange in a single layer.  Roast in a 425-degree oven for 15 minutes, then flip  and roast another 10 to 15 minutes, until slightly golden and charred.  Set aside.

Preheat grill and cook steak, flipping once, until internal temperature reaches 135 degrees for medium-rare or 145 for medium. Remove from heat, let rest tented with foil for five minutes, then slice thinly across the grain.

Serve with roasted rosemary pineapple.

 

 

 

Pit Beef Sandwiches

For beef:

2 teaspoons kosher salt

1-1/2 teaspoons black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon smoked paprika

1/2 tablespoon oregano

2 teaspoons chili powder

2 to 3 pounds beef top round or a thick London Broil, cut into 2 equal pieces

For sauce:

1/2 cup sour cream

1/2 cup mayonnaise

2 to 3 teaspoons lemon juice, fresh

1 garlic clove, finely minced or pressed

2 tablespoons horseradish

Kosher salt

Black pepper

1 onion, thinly sliced

Soft white rolls or rye bread

Prepare sauce by whisking ingredients together. Refrigerate until ready to use.  For best results, make at least a few hours in advance.

For beef, combine spices, then sprinkle onto meat. Massage into all sides, then seal meat in a zipper-top bag and refrigerate 24 to 48 hours.

Let beef come to room temperature for 30 minutes. Heat grill to medium-high heat, then grill beef for six to eight minutes on each side, until thermometer registers about 135 degrees.

If outside of beef is charring before inside is done, turn one side of grill off and place beef on indirect heat to finish cooking.

When done, cover with foil and let stand for 10 minutes before slicing.

Slice beef as thin as possible. Spread sauce on each side of rolls or bread, pile on sliced beef and top with sliced onions and more sauce if desired.

Makes 8 large sandwiches or 16 small sliders.

 

 

Grilled Peaches With Ice Cream and Balsamic Glaze

2 peaches or nectarines, ripe, but slightly firm

Blood orange or lemon olive oil

1 cup vanilla bean ice cream

Raspberry balsamic

Cut peaches in half and remove pits. Cut each half in half again so peach is cut into four pieces. Drizzle peaches with olive oil and rub to cover all surfaces.

Place peaches on preheated grill for one to two minutes, turning once, to create grill marks on all sides. Remove from grill and let rest.

Place a generous scoop of ice cream in each bowl and top with grilled peaches. Drizzle with raspberry balsamic to taste.

In place of raspberry balsamic, simmer a good quality balsamic vinegar in a small pan on a stovetop until it reduces to a slightly thickened sauce. Cool before using.

 

 

Margarita-Brined Chicken Thighs

1 cup water

1/4 cup kosher salt

2 tablespoons brown sugar

1/2 cup cold water

1/2 cup silver/blanco clear tequila or 1/2 cup freshly squeezed orange, lemon or lime juice or a combination of the two

3 to 4 oranges

3 to 4 limes

3 tablespoons orange zest

3 tablespoons lime zest

1 cup orange juice

1 tablespoon whole black peppercorns

2 pounds chicken thighs, boneless, skinless trimmed of excess fat

In a small saucepan, combine one cup water, kosher salt and brown sugar. Bring to a boil and stir until smooth, then remove from heat. Allow to cool about 10 minutes.

Combine cold water, tequila or citrus juices, orange zest, lime zest, orange juice and peppercorns. Add salt mixture and stir to combine. Submerge chicken thighs in the brine and refrigerate for four to 24 hours. Halve any remaining citrus and reserve.

When ready to cook, preheat grill over medium heat. Lightly oil the grates, then cook chicken thighs for four minutes per side. When you flip the chicken add the reserved citrus, cut side down. Cook chicken until it is between 170 and 175 degrees.

Remove citrus from the grill and transfer chicken to a serving plate. Allow fruit to cool for a few minutes, then squeeze the grilled fruit over the chicken. Serve immediately.

 

 

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