Posts Tagged: grilling
freelance links: grilling edition
As I looked back on a number of the articles I’ve written and photographed over the past couple months but haven’t shared here yet, I noticed (not surprisingly) many of them included grilling recipes. I figured I better just get them all out there before outdoor cooking season ends; so, without further ado, here’s some grilling inspiration to keep you busy until the temperatures begin to dip…
I’m not even going to ease you into this: Cheddar BLT burgers with tarragon Russian dressing. So many layers of flavor here, and none are subtle. A butter-basted beef burger with cheddar cheese, bacon, and a tangy, herb-spiked dressing, all sandwiched in a brioche bun. DO IT.
It started with a grilled banana split, but I used that as a springboard to create some amazing grilled fruit sundaes, including peach with caramelized pistachios and pineapple with ginger caramel sauce. Warm grilled fruit with cold, creamy, melty ice cream made even better.
Have you ever used red curry paste? I never had until this grilled red curry chicken and I don’t think I’ll ever be satisfied with the powder again. The paste is so much brighter, with citrus notes from lemongrass, spice from fresh ginger, and heat from red chilies. It’s my new favorite pantry staple and what makes this chicken easy yet flavorful.
These reggae baby back ribs got me acquainted with another ingredient: guava paste. I enjoyed this thick, sweet, slightly tart paste and was surprised to find it easily at a local grocery store. Guava aside, the ribs feature some of my favorite ingredients: mango, lime, fresh ginger, cumin, and cinnamon – complementary and contrasting flavors ranging from sweet to acidic to earthy.
As always, let me know if you give any of the recipes a go, either on social media or by commenting on the article.
open-faced grilled portobello sandwich
Would you believe this is the first time I’ve ever prepared portobello mushrooms at home? I’m a pretty frugal grocery shopper – with the occasional regular splurge on some of my favorite foods I know I will feel are worth it – and portobellos always seemed a little on the pricey side. Making these open-faced grilled portobello sandwiches put them on my regular shopping list, though, because they are so substantial + richly delicious it only takes one to make a meal.
In this case it’s a grilled meal, piled high with summer vegetables and pulled together (literally and figuratively) with a garlicky rosemary white bean spread. Complete on its own, I added one of my favorite ingredients to make it even better. Get the recipe and my little enhancement on Recipe.com.
grilled eggplant with garlic-cumin vinaigrette, feta, herbs
Grilling is my favorite way to cook eggplant. It prevents it from getting oily and adds a little smokiness to this mild vegetable. I usually do nothing more than brush slices with olive oil, maybe sprinkle on some dried Italian herbs if I’m feeling festive. My article for Recipe.com featuring grilled eggplant with garlic-cumin vinaigrette, feta, and herbs opened my mind to the directions I could take this simple preparation.
This version is a warm eggplant salad, tossed with an earthy, lemony dressing, salty bites of feta, and a healthy portion of fresh herbs. Come to think of it, this isn’t just a great treatment for eggplant, but any grilled vegetable.
I’d say you’ll be seeing many more grilling recipes here but if that’s the case, they will probably be executed on this grill top. Our landlord has a charcoal grill on the back patio but I’m spoiled by the convenience of our old gas grill. Maybe you have tips for cooking over coals to get me motivated? Please pass them on!