July Is National Grilling Month. Sharing 5 Of My Favs
Barbecued Corn On The Cob With Herb Butter.
8 ears corn
HERB BUTTER Recipe:
2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh herbs (basil, chives or tarragon)
1 teaspoon kosher salt
Freshly ground black pepper
Place corn in Tinfoil. Put ingredients above in food processor. Spread over corn.
Wrap corn in tinfoil and place on medium heat on grill for 25 minutes.
Salmon With Rosemary
1 tablespoon lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
2 swordfish steaks (5 ounces each)
In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.
Grilled Pineapple Rings:
Cut a pineapple into rings (see Cook's Note). Lightly brush both sides of the pineapple rings with vegetable oil. Grill, turning once, until lightly charred, about 3 minutes per side. Photograph by Kang Kim Cook's Note How to Cut and Peel a Pineapple: 1. Cut off the top and bottom of the pineapple using a sharp chef's knife. 2. Stand the fruit upright and cut off the skin, following the curve of the fruit. Remove any remaining hard brown spots, or "eyes," with a paring knife. 3. Slice the peeled pineapple crosswise into rounds. Use a small round cookie cutter or melon baller to punch out the core of each slice. Turn grilled pineapple into a salsa: Chop it and mix with minced red onion, minced jalapeno, lime zest and juice, chopped cilantro, and salt and pepper.
Grilled Mediterranean Pizza
1 Top This Pizza Crust (Brand).
Find a store near you HERE
1 cup loosely packed pizza cheese (5 ounces)
1/3 cup pizza sauce
1/4 cup frozen cooked spinach (defrosted)
1/4 cup crumbled feta cheese
1/4 cup sliced sautéed mushrooms
1/4 cup sliced black olives
1/4 diced scallion, green parts only
Heat Grill to Medium Heat.
Top pizza with cheese then spinach, feta, mushrooms and olives.
Then drizzle with pizza sauce.
Grill over medium heat. For 8-10 minutes or until crispy.
Remove pizza from the Grill and sprinkle with dice scallion.
GRILL ROASTED ROOT VEGETABLES Ingredients2 sweet potatoes, peeled and cubed4 parsnips, peeled and cut in to 1-inch pieces1 turnip, peeled and cubed2 rutabaga, peeled and cubed1 butternut squash, peeled, deseeded, and cubed.
tbsp. olive oil
1 tsp. finely chopped fresh rosemary
1 tsp. finely chopped fresh sage
½ tsp. fresh thyme leaves
1 cup dried cranberries
1 cup pecan halves
Kosher salt and ground black pepper
Prepare grill for medium heat cooking, approximately 350 degrees. Once the grill comes to temperature, add 2-3 chunks of your favorite smoking wood. Place vegetables in a roasting pan, add olive oil and fresh herbs, and toss to coat well.
Place the roasting rack on the grill, cover the grill, and allow the vegetables to roast for approximately 45 minutes until tender, stirring them every 10 minutes to promote even cooking. You know I was not going to let you go without a quick reminder about my trademarked secret. "Keep It a 5", watch my video on this HERE.