Memorial Day calls for barbecuing meals

 

It’s Memorial Day, the unofficial start to the summer grilling season.

While the most popular foods to grill are some of the easiest — think brats, burgers, steaks and chops — there are plenty of other things you can make over an open flame. 

Try a grilled pizza, a simple soup made with grilled veggies or a new take on barbecue sauce.

Instead of steak, try a stuffed pork tenderloin. Instead of a simple hamburger, use new seasonings and meats to create a new burger.

Or instead of grilling meat, make a vegetarian entree or side dish on the grill. The same smoky taste will be infused into the veggies, adding depth to your food. 

Zucchini, squash, asparagus, peppers, corn on the cob and mushrooms are well suited to the grill and are delicious marinated, drizzled with oil or seasoned with salt and freshly ground pepper.

Even if you opt for your old standby, make it with a new flair. There are plenty of sauces, pestos and other condiments that can be used to give your traditional favorites a delicious new twist.

You can even use the grill to make your dessert. 

Try grilled pineapple, brushing wedges of the fruit with a mixture of 3 tablespoons honey, 1 tablespoon lemon or lime juice and 1/2 teaspoon freshly-ground black pepper. Grill the pineapple on an oiled rack for about 4 minutes on each side, taking care not to overcook the fruit. If you want, you can add one more touch of the glaze before eating. It’s delicious by itself, but even better with ice cream, perhaps served on a  slice of grilled poundcake.

Other fruits are equally delicious grilled.

As for the age-old question of which is better, charcoal or gas grills, that one’s up to you.

Just remember to follow a few safety rules. Grill meats to safe internal temperatures. Discard leftover marinade or boil it for 2 minutes before serving it as a sauce, and never place cooked meats on the platter that held raw food.

Remember to never grill indoors, even in a garage, because dangerous levels of carbon monoxide can build up quickly. 

Following are recipes for the grill from www.howsweeteats.com

 

Filet and Potato Skewers

1 pound baby Yukon gold potatoes

3 4-ounce pieces of beef tenderloin/filet

Olive oil spray

1/2 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1 bell pepper

1 red onion

For rosemary chimichurri:

3/4 cup fresh parsley

3 tablespoons fresh oregano

3 tablespoons fresh rosemary, chopped

2  garlic cloves,  minced

1/4  cup  red wine vinegar

2/3  cup  olive oil

1/2  teaspoon  salt

1/2  teaspoon  pepper

1/4  teaspoon  crushed red pepper flakes

Combine parsley, oregano, rosemary and garlic in a food processor and pulse until small leaves and pieces remain. Add vinegar and pulse once more. With the processor going, stream in olive oil and mix until just combined. Stir in salt, pepper and red pepper flakes. Taste and season additionally if needed. Set aside or store in refrigerator as long as one week.

Place the potatoes in a pot and fill with cold water. Bring to a boil, then boil for 10 to 12 minutes.

Preheat grill to between 500 and 600 degrees.

  Cut filets, pepper and onion into chunks about the size of the baby potatoes. Skewer them, then spray with olive oil spray and sprinkle with salt and pepper. 

Grill on each side for two to three minutes, for a total of about eight minutes. Let cool for a few minutes, then serve immediately with the rosemary chimichurri.

 

 

Grilled Honey Butter Chicken

1-1/2 pounds boneless, skinless chicken thighs or breasts

Kosher salt 

Pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

3 tablespoons butter

1/3 cup honey

1 garlic clove minced

Chopped chives for topping

Heat grill to the highest setting.

Season chicken all over with salt, pepper, smoked paprika and garlic powder. Once grill is hot, place the chicken on the grates and grill five to six minutes, then turn chicken and grill five or six minutes more.

Combine butter, honey and garlic in a saucepan over medium heat until butter melts and mixture is bubbling. Brush chicken with the mixture. Turn chicken and brush again. Repeat once or twice more.

Remove chicken from the grill and brush with more honey butter. Serve.

 

 

Grilled Lemon Shrimp With Pesto Couscous

2 pounds raw, deveined shrimp

2 tablespoons olive oil

2 tablespoons fresh lemon zest

2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

Cherry tomatoes, for skewering

Fresh basil, for serving

Lemon wedges

For couscous:

4 cups fresh basil

1/2 cup finely grated Parmesan cheese

1/3 cup toasted pine nuts

3 garlic cloves

1/2 to 3/4 cup olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper

2 cups cooked couscous

Preheat grill to the highest setting. 

Cook couscous according to the package instructions. 

Toast pine nuts by placing them in a skillet over low heat. Shake and stir about five minutes, until nuts are golden and fragrant. 

To make pesto, combine basil, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, then with the processor running, stream in 1/2 cup olive oil, adding extra if needed to reach the desired consistency. Add salt, pepper and pepper flakes and blend again. Taste and season additionally if needed. Refrigerate.

Stir 1/4 cup pesto into the couscous. Taste and stir in more if desired. 

Place shrimp in a bowl or dish. Stir together olive oil, lemon zest, garlic and red pepper flakes, then pour mixture over the shrimp, tossing well so every bit is coated. Sprinkle all over with salt and pepper. Let sit 10 to 15 minutes.

Skewer shrimp with cherry tomatoes on the ends if desired.

Grill shrimp skewers for two to three minutes, then gently flip over. Grill another minute or two, until the shrimp is opaque and pink. Place shrimp on a baking sheet to cool slightly.

Serve over pesto couscous with fresh basil and more pesto for drizzling and a spritz of lemon juice.

 

 

Grilled Feta With Chimichurri and Pistachios

1 cup fresh cilantro

2/3 cup fresh parsley

1/4 cup red wine vinegar

2 garlic cloves, minced

1/2 teaspoon dried oregano

Kosher salt 

Pepper

1/4 teaspoon crushed red pepper flakes

2/3 cup olive oil

1 block of feta cheese, 8 ounces or more

1/3 cup chopped, roasted pistachios

Preheat grill to the highest setting. Place a cast iron skillet on the grates to heat with the grill.

Chop cilantro and parsley until very finely chopped. Mince garlic. In a bowl, combine cilantro, parsley, garlic, red wine vinegar and a big pinch of salt and pepper. Whisk in olive oil until combined. Whisk in red pepper flakes. 

Place feta in the skillet and grill three to four minutes, then gently flip and grill three to four minutes more, until melty.

Remove the pan from the grill and transfer feta to a plate. Top with a few spoonfuls of chimichurri. Sprinkle with pistachios. Serve with crackers or crostini.

 

 

 

Grilled Cola Barbecue Chicken

3 to 4 pounds whole chicken

1 tablespoon brown sugar

2 teaspoons smoked paprika

2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

For barbecue sauce:

3/4 cup ketchup

2/3 cup cola

1/2 cup honey

3 garlic cloves, minced

2 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper 

Preheat grill to the highest setting.

Place barbecue sauce ingredients in a saucepan and whisk until combined. Bring to a boil over medium heat, then reduce to low heat and cook 30 to 60 minutes, stirring occasionally, until thickened. Remove from heat and let sit at room temperature until it cools and thickens even more.

Sauce can be stored in a jar or sealed container in the refrigerator.

Spatchcock chicken by cutting out the backbone with sharp kitchen shears. Press down with the heel of your hand, breaking the breastbone, to flatten the chicken as much as possible.

Stir together brown sugar, paprika, garlic powder, salt and pepper. Sprinkle a little on the underside of the chicken. Place chicken, skin-side up, on a baking sheet or cutting board and sprinkle spice mixture all over the skin. You can also sprinkle some under the skin on the breasts and thighs.

Turn off the heat in the center burner of the grill. Turn side burners to medium heat until the grill registers 350 to 400 degrees. 

Place the whole chicken on the center of the grill, skin side up. Close the lid and grill 50 to 60 minutes. After about 40 minutes, brush the top of the chicken with the barbecue sauce, close the lid and continue grilling. Brush chicken with sauce two or three times. 

When the chicken is 160 to 165 degrees, remove it from the grill and let rest for 15 to 20 minutes. Slice and serve with remaining barbecue sauce.

 

 

Grilled Garlic Baguettes With Green Salad

2 small baguettes, sliced in half lengthwise

4 to 6 garlic cloves, finely minced

6 tablespoons salted butter

For salad:

4 mini cucumbers, peeled and chopped

2 cups cherry tomatoes

1 cup sliced mini sweet peppers

1/2 cup pitted kalamata olives

1/2 red onion, thinly sliced

1/4 cup red wine vinegar

2 tablespoons lemon juice

1 tablespoon honey

2 garlic cloves, finely minced or pressed

1 teaspoon dried oregano

Kosher salt 

Pepper

1/2 cup olive oil

Feta cheese, for sprinkling

Fresh herbs, for sprinkling

Mash garlic into the butter with a fork. 

Place cucumbers, tomatoes, peppers, onion and olives in a bowl. 

In a measuring cup, whisk together vinegar, lemon juice, honey, garlic, oregano and a big pinch of salt and pepper. Whisk in olive oil until emulsified. Pour dressing over the vegetables and toss well. 

Heat grill to the highest setting. Spread garlic butter on the cut sides of the baguettes. Once hot, place baguette, butter-side down, on the grill for two minutes. Flip and grill two to three minutes, until toasted and golden.

Serve salad on top of warm garlic bread. Sprinkle with feta cheese and fresh herbs. 

 

 

Buffalo Chicken Chopped Salad

1 pound boneless, skinless chicken breasts

Kosher salt 

Pepper

Garlic powder

Buffalo wing sauce

4 carrots, peeled and chopped

4 celery stalks, chopped

1 seedless cucumber, peeled and chopped

8 to 10 cups chopped romaine hearts

4 green onions, thinly sliced

1/2 cup crumbled blue cheese

1/2 cup chopped cilantro

1/4 cup chopped chives

Ranch dressing, for serving

Preheat grill to the highest setting. Season chicken all over with salt, pepper and garlic powder, then drizzle with a little wing sauce. Grill five to six minutes a side until cooked through and the internal temperature reaches 165 degrees. Set aside to rest.

Place romaine, carrots, celery, cucumbers, green onions, cilantro and chives in a bowl. Season with a pinch of salt and pepper and toss.

Slice or chop the chicken and toss with a few tablespoons of the wing sauce. Add chicken to the salad.

Drizzle with ranch dressing and more wing sauce, if desired, and serve.

 

 

Smokey Sweet Cedar Plank Salmon with Sesame Asparagus

For salmon:

2 cedar planks, soaked for 30 to 60 minutes

1-1/2 to 2 pounds fresh salmon

1/4 cup Dijon mustard

3 tablespoons brown sugar

2 teaspoons smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

Fresh chives, for topping

For asparagus:

2 pounds asparagus spears, woody stems removed

2 tablespoons toasted sesame oil

Kosher salt 

Pepper

1/2 teaspoon garlic powder

1 to 2 tablespoons toasted sesame seeds

Soak cedar planks in water for at least 30 minutes, until you place the salmon on them.

Preheat grill to the highest setting.

Pat salmon filets dry with a paper towel. If needed, cut pieces so they all fit on the cedar planks. Brush the top of the salmon with mustard.

In a bowl, whisk together sugar, smoked paprika, garlic powder, salt and pepper. Sprinkle spices on top of the mustard, covering the salmon. Place salmon on the cedar planks.

Toss asparagus with toasted sesame oil, a big sprinkle of salt and pepper and garlic powder.

Turn heat on the grill down to medium-high and place the cedar planks on the grill. Close the grill and cook salmon 15 to 18 minutes, until opaque and flakes with a fork.

If there’s room on the grill, add asparagus when the salmon has six to eight minutes left, using a grill basket or grill pan if desired. Grill, covered, tossing once or twice during cook time, until charred. 

Remove the cedar planks with tongs and place them on a baking sheet. Place asparagus on a plate and sprinkle with sesame seeds. Sprinkle salmon with chives.

Serve immediately.