A little mayo, some parmesan, and 15 minutes on the grill is all it takes to turn plain corn on the cob into something spectacular. You won't taste the mayo, it just helps to bind the cheese to the corn, then melts away!
serves 2
2 whole ears fresh corn, shucked
3 tbsp mayonnaise
2 tbsp grated parmesan
1 tbsp garlic salt
1 tsp pepper
Heat the grill to medium high heat (350 degrees). Mix all ingredients (except corn) together. Spread evenly over corn, and wrap corn tightly in aluminum foil. Grill for 15-20 minutes on indirect heat. Allow to cool slightly, then remove from foil and serve.
Showing posts with label grill. Show all posts
Showing posts with label grill. Show all posts
Sunday, June 6
Thursday, May 27
modern bbq ribs
There are many different ways to make ribs, and we've tried them all. The method I use results in ribs that taste like they've been smoking all day, but really take only 3 1/2 hours start to finish. Slow-roasting the ribs first makes them fall off the bone, and finishing them on the grill gives them a great smoky flavor and that crisp, sauce coated exterior we love.
serves 8
2 full racks babyback ribs, rinsed and patted dry
1 cup modern grill rub
2 cups modern bbq sauce
Pre-heat oven to 275 degrees. Liberally season both sides of ribs with grill rub and wrap in 2 layers of heavy duty aluminum foil. Place foil-wrapped ribs on cookie sheets (so juices don't leak out into oven) and bake for 2 1/2 hours. 30 minutes before you take ribs out of the oven, light the grill. When coals are ready, spread them out to create a low, even heat throughout the grill. Remove ribs from oven, open foil, and allow to cool slightly so you can handle them. Carefully place ribs onto grill and coat each side with bbq sauce. Grill for 1 hour, basting with additional sauce and turning occassionally so both sides receive several coats of sauce. Allow to cool for 10-15 minutes before serving.
serves 8
2 full racks babyback ribs, rinsed and patted dry
1 cup modern grill rub
2 cups modern bbq sauce
Pre-heat oven to 275 degrees. Liberally season both sides of ribs with grill rub and wrap in 2 layers of heavy duty aluminum foil. Place foil-wrapped ribs on cookie sheets (so juices don't leak out into oven) and bake for 2 1/2 hours. 30 minutes before you take ribs out of the oven, light the grill. When coals are ready, spread them out to create a low, even heat throughout the grill. Remove ribs from oven, open foil, and allow to cool slightly so you can handle them. Carefully place ribs onto grill and coat each side with bbq sauce. Grill for 1 hour, basting with additional sauce and turning occassionally so both sides receive several coats of sauce. Allow to cool for 10-15 minutes before serving.
Tuesday, May 25
modern bbq sauce
I like my barbecue sauce nice and tangy, and more salty than sweet. It's easy to tweak to make it just the way you want it, though, so add a little more sugar, hot sauce, or whatever, until you find your perfect recipe. The best part about this sauce is its lack of special ingredients - you likely have everything you need in your pantry already!
makes 2 cups
1 1/2 cups ketchup
1 cup soy sauce
1/2 medium red onion, cut into chunks
2 cloves garlic
1/4 cup dijon mustard
1/4 cup red wine vinegar
1/4 cup (packed) brown sugar
1/4 cup hot sauce
canola oil
salt to taste
splash of liquid smoke (optional)
Heat 2 tbsp oil in a large saucepan over medium heat (the taller the better to prevent splatter). Process onion and garlic together in the food processor until finely chopped. Add to pan and cook until translucent but not browned, about 8-10 minutes. Add remaining ingredients and stir to combine. Cover sauce with a lid and bring to a boil, reduce heat to medium or medium-low immediately (you want only occasional bubbles to surface). Cook, stirring every 10 minutes or so, for 45 minutes. Taste sauce and adjust seasoning to your liking. If sauce is too thick, add water, 2 tbsp at a time, until desired consistency is reached.
makes 2 cups
1 1/2 cups ketchup
1 cup soy sauce
1/2 medium red onion, cut into chunks
2 cloves garlic
1/4 cup dijon mustard
1/4 cup red wine vinegar
1/4 cup (packed) brown sugar
1/4 cup hot sauce
canola oil
salt to taste
splash of liquid smoke (optional)
Heat 2 tbsp oil in a large saucepan over medium heat (the taller the better to prevent splatter). Process onion and garlic together in the food processor until finely chopped. Add to pan and cook until translucent but not browned, about 8-10 minutes. Add remaining ingredients and stir to combine. Cover sauce with a lid and bring to a boil, reduce heat to medium or medium-low immediately (you want only occasional bubbles to surface). Cook, stirring every 10 minutes or so, for 45 minutes. Taste sauce and adjust seasoning to your liking. If sauce is too thick, add water, 2 tbsp at a time, until desired consistency is reached.
Sunday, February 28
grilled ceasar salads
A few minutes on the grill impart a delicious flavor onto hearts of romaine. Don't be put off by visions of warm, limp lettuce - only the top layer of lettuce gets cooked, the rest is left perfectly crisp. Use hearts of romaine instead of full heads, the inner leaves are firmer and hold up to grilling much better.
serves 4
2 hearts of romaine, cut in half vertically
4 tbsp modern ceasar dressing
4 tbsp shredded parmesan cheese
handful croutons
canola oil
salt and pepper
Prepare grill to medium-high heat. Brush cut side of romaine hearts lightly with canola oil and sprinkle with salt and pepper. When grill is hot, lay romaine onto grill, cut side down. Let romaine grill for 2-3 minutes without touching, remove when grill marks appear. Drizzle each heart half with 1 tbsp dressing, top with croutons, and sprinkle with parmesan cheese. Grate more pepper over salad and serve immediately.
serves 4
2 hearts of romaine, cut in half vertically
4 tbsp modern ceasar dressing
4 tbsp shredded parmesan cheese
handful croutons
canola oil
salt and pepper
Prepare grill to medium-high heat. Brush cut side of romaine hearts lightly with canola oil and sprinkle with salt and pepper. When grill is hot, lay romaine onto grill, cut side down. Let romaine grill for 2-3 minutes without touching, remove when grill marks appear. Drizzle each heart half with 1 tbsp dressing, top with croutons, and sprinkle with parmesan cheese. Grate more pepper over salad and serve immediately.
Sunday, October 25
grilled mashed potatoes
A great side dish when you've already got a lit grill. Roasting the already cooked potatoes on the grill while other food cooks is a simple way to amp up the flavor of the classic side. The use of a metal strainer on the grill allows all the smoky goodness to surround the potatoes, without the mess of placing potatoes directly on the grill. Just be sure the strainer is only metal, as melting plastic is less than tasty.
Serves 4
Red potatoes (2-4 per person, depending on size)
1/2 cup milk
2 tbsp unsalted butter
2 dashes cumin
Prepare a charcoal grill over medium heat. Place potatoes in a large pot and fill with water until just covered. Bring water and potatoes to a boil, then turn heat down to medium so water doesn't overflow. Cook for 10-15 minutes or until potatoes slip easily off a fork when poked. Drain potatoes and allow to cool.
When potatoes are cool enough to handle, slice in half, drizzle with olive oil, salt, cumin, and pepper, and place in a metal strainer. Place strainer directly onto grill and cook potatoes for 15-20 minutes. Be careful when removing strainer from grill as it will be VERY hot!
Pour potatoes into a large serving bowl, add milk and butter and mash together with a potato masher until slightly chunky. Do not overmash potatoes or they'll become gummy.
Serves 4
Red potatoes (2-4 per person, depending on size)
1/2 cup milk
2 tbsp unsalted butter
2 dashes cumin
Prepare a charcoal grill over medium heat. Place potatoes in a large pot and fill with water until just covered. Bring water and potatoes to a boil, then turn heat down to medium so water doesn't overflow. Cook for 10-15 minutes or until potatoes slip easily off a fork when poked. Drain potatoes and allow to cool.
When potatoes are cool enough to handle, slice in half, drizzle with olive oil, salt, cumin, and pepper, and place in a metal strainer. Place strainer directly onto grill and cook potatoes for 15-20 minutes. Be careful when removing strainer from grill as it will be VERY hot!
Pour potatoes into a large serving bowl, add milk and butter and mash together with a potato masher until slightly chunky. Do not overmash potatoes or they'll become gummy.
Sunday, September 20
grilled pizza salads
Serves 4 (4 personal pizzas)
1 pizza dough (from pizza parlor or grocery store)
3 thick slices pancetta (italian uncured bacon), cubed
1/2 cup crumbled blue cheese
4 handfuls (about 8 oz) arugula
4 scallions, thinly sliced
cherry or grape tomatoes, halved (as many as you like)
cucumber, peeled and cut to your liking
perfect vinaigrette
Prepare a grill to 350 degrees (charcoal) or medium-high (gas). Cook pancetta in a skillet over medium heat until crisp. Remove from heat and drain on paper towels. Toss arugula, tomatoes, cucumbers, and scallions together with vinaigrette.
Cut pizza dough into 4 (entrée) or 10 equal-sized pieces and roll out on a floured surface until ¼ inch thick. Poke holes with a fork in dough, leaving a ½ inch edge with no holes (to make the crust).Brush both sides of dough with olive oil and place on grill. Grill one side for 5-10 minutes or until grill marks form and dough puffs up, then turn over and top with pancetta and blue cheese. Continue to grill until blue cheese is slightly melted, about 3-4 minutes. Remove from heat and allow to cool slightly. Just before serving, slice each pizza into fourths and top with 1/4 of salad mixture.
1 pizza dough (from pizza parlor or grocery store)
3 thick slices pancetta (italian uncured bacon), cubed
1/2 cup crumbled blue cheese
4 handfuls (about 8 oz) arugula
4 scallions, thinly sliced
cherry or grape tomatoes, halved (as many as you like)
cucumber, peeled and cut to your liking
perfect vinaigrette
Prepare a grill to 350 degrees (charcoal) or medium-high (gas). Cook pancetta in a skillet over medium heat until crisp. Remove from heat and drain on paper towels. Toss arugula, tomatoes, cucumbers, and scallions together with vinaigrette.
Cut pizza dough into 4 (entrée) or 10 equal-sized pieces and roll out on a floured surface until ¼ inch thick. Poke holes with a fork in dough, leaving a ½ inch edge with no holes (to make the crust).Brush both sides of dough with olive oil and place on grill. Grill one side for 5-10 minutes or until grill marks form and dough puffs up, then turn over and top with pancetta and blue cheese. Continue to grill until blue cheese is slightly melted, about 3-4 minutes. Remove from heat and allow to cool slightly. Just before serving, slice each pizza into fourths and top with 1/4 of salad mixture.
Tuesday, July 21
grilled vegetable salad
This is a great side dish for nights you want to do it all on the grill.
Serves 6
1 small eggplant, trimmed and sliced into 1/4 inch slices
1 red pepper, cored, seeded, and sliced in half
1 zucchini, trimmed and sliced in half
1 red onion, trimmed, peeled, and sliced into 1/2 inch slices horizontally (to create circles)
2 portabello mushrooms, stems removed
1 cup crumbled goat or feta cheese (optional)
olive oil
juice of 1/2 lemon
salt and pepper
Heat grill to medium high heat. Drizzle vegetables with olive oil, season with salt and pepper, and toss to coat. Grill for 20-25 minutes, turning once, until grill marks appear and vegetables are cooked through. Remove from grill and slice into large pieces. Pile each vegetable separately on a platter, sprinkle entire salad with cheese, and squeeze lemon juice over top. Can be served at any temperature.
Serves 6
1 small eggplant, trimmed and sliced into 1/4 inch slices
1 red pepper, cored, seeded, and sliced in half
1 zucchini, trimmed and sliced in half
1 red onion, trimmed, peeled, and sliced into 1/2 inch slices horizontally (to create circles)
2 portabello mushrooms, stems removed
1 cup crumbled goat or feta cheese (optional)
olive oil
juice of 1/2 lemon
salt and pepper
Heat grill to medium high heat. Drizzle vegetables with olive oil, season with salt and pepper, and toss to coat. Grill for 20-25 minutes, turning once, until grill marks appear and vegetables are cooked through. Remove from grill and slice into large pieces. Pile each vegetable separately on a platter, sprinkle entire salad with cheese, and squeeze lemon juice over top. Can be served at any temperature.
Saturday, December 20
carmelized onion and bleu cheese grilled pizzas
Serves 4 as an entrée, 10 as an appetizer
1 pizza dough
1 large yellow onion, thinly sliced into half moons
1 cup balsamic vinegar
1 cup olive oil
8 oz bleu cheese
6 cloves garlic
Prepare a grill to 350 degrees (charcoal) or medium-high (gas). Bring vinegar to a boil in a small saucepan and cook until reduced to a thin syrup. Heat olive oil and garlic over low heat while you prepare other ingredients and remove from heat when garlic is brown. Heat 2 tbsp olive oil over medium heat; once heated, add onions and cook for 10 minutes until carmelized. Remove from heat. Cut pizza dough into 4 (entrée) or 10 equal-sized pieces and roll out on a floured surface until ¼ inch thick. Poke holes with a fork in dough, leaving a ½ inch edge with no holes (to make the crust).
Brush both sides of dough with olive oil and place on grill. Grill one side for 5-10 minutes or until grill marks form and dough puffs up. Remove from heat and turn over. Sprinkle onions and bleu cheese evenly over pizzas (grilled side up), then drizzle balsamic syrup. Return to grill to grill uncooked side of pizza for 5-10 minutes.
1 pizza dough
1 large yellow onion, thinly sliced into half moons
1 cup balsamic vinegar
1 cup olive oil
8 oz bleu cheese
6 cloves garlic
Prepare a grill to 350 degrees (charcoal) or medium-high (gas). Bring vinegar to a boil in a small saucepan and cook until reduced to a thin syrup. Heat olive oil and garlic over low heat while you prepare other ingredients and remove from heat when garlic is brown. Heat 2 tbsp olive oil over medium heat; once heated, add onions and cook for 10 minutes until carmelized. Remove from heat. Cut pizza dough into 4 (entrée) or 10 equal-sized pieces and roll out on a floured surface until ¼ inch thick. Poke holes with a fork in dough, leaving a ½ inch edge with no holes (to make the crust).
Brush both sides of dough with olive oil and place on grill. Grill one side for 5-10 minutes or until grill marks form and dough puffs up. Remove from heat and turn over. Sprinkle onions and bleu cheese evenly over pizzas (grilled side up), then drizzle balsamic syrup. Return to grill to grill uncooked side of pizza for 5-10 minutes.
Sunday, December 7
asian chicken kabobs
serves 4
These kabobs are easy to make and great for parties. You can substitute chicken breast for the thighs to cut calories, but you'll need to reduce the grilling time by about half to avoid drying out the meat. Serve with steamed white rice and asian slaw for a unique backyard barbecue.
2 lbs boneless, skinless chicken breasts, trimmed of visible fat and cut into 1 inch thick strips
1/2 cup soy sauce
1/4 cup canola oil
4 scallions, finely diced
3 garlic cloves, finely minced
2 tbsp brown sugar
2 tbsp asian chili sauce (such as sriracha)
1 tbsp sesame oil
1/4 cup sesame seeds
Prepare a grill to med-hi (gas) or 350 degrees (charcoal). Whisk together all ingredients except chicken , sugar, and sesame seeds. Place chicken into a large resealable bag and pour marinade over it. Marinate in the refrigerator 15 min - 4 hours. Remove chicken, reserving marinade. Thread chicken pieces onto bamboo skewers. Place marinade into a saucepan and bring to a boil. Boil for 15 minutes until reduced by half. Stir in brown sugar and remove from heat. Grill chicken, turning once, basting with sauce as it cooks, 5-7 minutes on each side. Remove from grill and sprinkle with sesame seeds.
These kabobs are easy to make and great for parties. You can substitute chicken breast for the thighs to cut calories, but you'll need to reduce the grilling time by about half to avoid drying out the meat. Serve with steamed white rice and asian slaw for a unique backyard barbecue.
2 lbs boneless, skinless chicken breasts, trimmed of visible fat and cut into 1 inch thick strips
1/2 cup soy sauce
1/4 cup canola oil
4 scallions, finely diced
3 garlic cloves, finely minced
2 tbsp brown sugar
2 tbsp asian chili sauce (such as sriracha)
1 tbsp sesame oil
1/4 cup sesame seeds
Prepare a grill to med-hi (gas) or 350 degrees (charcoal). Whisk together all ingredients except chicken , sugar, and sesame seeds. Place chicken into a large resealable bag and pour marinade over it. Marinate in the refrigerator 15 min - 4 hours. Remove chicken, reserving marinade. Thread chicken pieces onto bamboo skewers. Place marinade into a saucepan and bring to a boil. Boil for 15 minutes until reduced by half. Stir in brown sugar and remove from heat. Grill chicken, turning once, basting with sauce as it cooks, 5-7 minutes on each side. Remove from grill and sprinkle with sesame seeds.
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