Grill | Easy Delicious Recipes

Cupcakes on the grill

September 2, 2010 – 10:25 pm | by admin

I found these cupcakes on the grill by jdsmithfamily in our Flickr cupcake pool looking up Labor Day. Is anyone making special Labor Day cupcakes or gearing up for Halloween?

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Tags: cupcake-pool, cupcakes, cupcakes-or-gearing, day, flickr, grill, halloween, holidays, labor, pool, result, the-grill

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Cook the Book: Grilled Shishito Peppers with Sesame Oil and Salt

August 30, 2010 – 2:11 pm | by admin

From Recipes [Photograph: Caroline Russock] A few weeks back I nominated Fried Stuffed Olives into my unofficial bar snacks hall of fame. This week I have another contender for the list: Grilled Shishito Peppers with Sesame Oil and Salt , courtesy of Steven Raichlen ’s Planet Barbecue! While the preparation of the tiny shishitos is minimal (merely brushed with sesame oil, grilled until blistering, and salted), the excitement comes from the somewhat volatile nature of the peppers. Once grilled, the flavor of the peppers is grassy and sweet but one out of every five or so is spicy enough to have you reaching for a cool drink. Shishito peppers are like the Russian roulette of hors d’oeuvres—you never know what you’re going to get. If you’re sharing these grilled peppers with a crowd that isn’t well-versed in the Scoville scale , you might want to warn them, and of course, have plenty of cold beers on hand to quench the heat. As always with our Cook the Book feature, we have five (5) copies of Planet Barbecue! to give away this week. Special equipment: Bamboo skewers and an aluminum foil grill shield Ingredients serves 4 as an appetizer 1 pound shishito peppers 2 tablespoons Asian (dark) sesame oil Coarse sea salt Procedures Skewer the shishito peppers crosswise on bamboo skewers, …

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Tags: blistering, book, excitement, grill, grilled-peppers, peppers, quench-the-heat, raichlen, recipes, russian, steven-raichlen, week

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This Week in America’s Test Kitchen: Foolproof (No-Stick) Grilled Salmon

August 24, 2010 – 4:20 pm | by admin

Cooking delicate salmon can be tricky. Even in a nonstick skillet, it’s easy to break the occasional fillet. Introduce that same fillet to a grill, and you’ve got a real challenge, because when it comes to grilling salmon fillets, it’s not the seasoning or the cooking that’s confounding—it’s getting the fish off the grill in one piece. America’s Test Kitchen set out to develop a method that consistently givesave you perfect results—tender interior, crisp skin, and intact fish. Their findings: Oil the fillets and the grate before the two meet, and get your grill searing hot using their unusual technique. Watch the video here for step-by-step instructions or get the recipe at AmericasTestKitchen.com (free registration required).

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Tags: before-the-two, fillets, fish, grill, grilling-salmon, perfect-results, real-challenge, result, salmon, seasoning, skillet, tender-interior, unusual, watch-the-video

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Grilling: Corn with Chili Lime Butter

August 20, 2010 – 10:00 pm | by admin

From Recipes [Photographs: Joshua Bousel] There are some things so common on my grill that I never think about them as “blog worthy.” Take corn for example. Grilling it to perfection has become second nature, but I still like to toy around with new ways to gussy it up. My latest tasty incarnation: grilled ears slathering in a chili-lime butter . For a long time I’ve been grilling corn in their husks, and while that certainly is the most attractive way to prepare them, I always found the process—of removing the silk, tying the husk, then soaking the ears—rather arduous. Instead, try removing the silk and husk completely, rubbing on some butter, salt, and pepper, and foiling it up—then it’s off to the grill. Foil seems to provide the right balance between protecting the corn while transferring enough heat to lightly char the kernels (a must for my grilled corns). Right off the grill, corn prepared this way is mightily tasty, but slather on a butter mixture with chili powder, cayenne, lime zest and juice like I did on these ears, and it’s taken to a whole new level. The …

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Tags: butter-at-room, charcoal, cooking, corn, food, grill, recipes, silk

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This Week in America’s Test Kitchen: Italian-Style Grilled Chicken

August 11, 2010 – 2:21 am | by admin

Almost every cuisine that cooks over a live fire has developed a method for overcoming the challenge of grilling a whole chicken. Americans spike chickens on tallboys of Schlitz and bathe them in low, smoky heat. Italians take another route, cutting out the backbone and cooking the butterflied bird over a hot fire. The Italian secret: The bird is weighted with bricks. When the cooks at America’s Test Kitchen heard about the Italian grilling technique in which a whole chicken is butterflied then cooked underneath a brick, they were intrigued. The weight of the bricks pushing the chicken toward the coals is supposed to accomplish two goals: compress the bird for even, quick cooking, and produce perfectly crisp skin by maximizing contact with the grill. Makes sense, right? The only problem was that most of the recipes the folks at ATK tried resulted in either greasy, pink, and charred birds or dry, tough, and blackened ones. Their solution was simple: Start the bird on the cool side of the grill to render some fat and use preheated bricks to apply heat from above as well as below. Avoiding those recipes’ pitfalls, ATK ended up with evenly cooked, juicy chicken…

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Tags: backbone, Bird, brick, butterflied, Cooks, crisp, cuisine, flavor, grill, italians, kitchen, mediterranean, pitfalls, start-the-bird

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Cook the Book: Tortaburgers

June 11, 2010 – 6:15 am | by admin

From Recipes Please forgive me for making broad assumptions, but the Mexican torta might just be the most welcoming sandwich ever. I could eat pretty much anything if it were stuffed into a toasted telera bun and layered with refried beans, sliced avocado, pickled jalapeños, a slice or two of cheese, and a generous slathering of mayonnaise. I’ve had variations that include anything from hot dogs to grilled pineapple, reconstituted ham, and even a deep fried fillet of fish. But for all of the jamon, bistec, and milanesa de pollo tortas I’ve enjoyed, it’s never once crossed my mind to throw a burger into the mix. These Tortaburgers topped with cheese, avocado, jalapeño, and a spread of refried beans from The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh seem like something I should have ordered at my local panderia a long time ago. Walsh goes the extra Tex-Mex mile by dressing up the burger with chopped chiles and garlic, a bit of Worcestershire, and a spicy grill blend. The combination of all of these toppings might…

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Tags: beans, book, burger, cookbook, grill, grill-blend, panderia, pineapple, squeeze, tomato

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Weekend Cook and Tell Round Up: Let the Grilling Begin!

June 2, 2010 – 10:00 pm | by admin

Grilled Shrimp with Cilantro, Lime, and Ginger. [ Photograph: Katerina ] For last week’s Weekend Cook and Tell challenge we asked all of you to share your Memorial Day Grilling Menus with us. Judging by the responses, anyone who was fortunate enough to attend these cookouts was well-fed by the end of the day. Let’s take a look at some of our favorite responses: Twenty-one of nique jim ’s closest friends and family were in for a treat over the weekend— five regional burgers including a Philly cheesesteak topped burger, Southwest-style, a pub burger, a black and blue topped with gorgonzola, and barbecue burger . Pretty impressive spread considering nique jim custom ground a unique blend of sirloin, brisket, and short ribs for the burger mix. Gregg used the long weekend to indulge in four nights straight of grilling. Friday began with beef tenderloin kebabs with red, yellow and green peppers, red onions and cherry tomatoes , followed by Saturday’s Memphis style baby back ribs , Sunday’s raspberry chipotle chicken wings , and finishing up with a Monday night meal of Italian sausage and corn on the cob . Katerina decided to use the copious amounts of cilantro growing in her backyard to make a marinade for these grilled shrimp with lime, cilantro, and ginger . Resident bread-baking expert …

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Tags: arnold-ziffel, cooking, cookouts, day, friends, grill, grilled-shrimp, grilling-menus, inspiration, Menus, result, shrimp, southwest-style, using-the-grill, weekend-cook

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Dinner Tonight: Grilled Asparagus Panzanella

May 25, 2010 – 2:56 am | by admin

From Recipes [ Photograph: Nick Kindelsperger ] I’m a huge fan of panzanella , but in my mind its built on the back of pure summer tomatoes. Sure, the bread helps bulk things out, but it’s the tomatoes that add the character to the dish. But this recipe from Bobby Flay’s Grill It uses grilled asparagus as the main ingredient. With the weather warming up, I decided to give it chance. I’m really glad I did. The asparagus get sweet and charred on the grill, which balances beautifully with the briny olives and capers. Sure the tomatoes aren’t up to mid-season peak, but the red wine vinegar helps add some tartness. It’s a perfect spring meal for the grill. Grilled Asparagus Panzanella – serves 4 – Adapted from Grill It by Bobby Flay. Ingredients 6 slices country style bread 1/4 cup red wine vinegar 2 garlic cloves, minced Salt and black pepper 1/2 cup plus 3 tablespoons of extra-virgin olive oil 1 1/2 pounds asparagus, ends trimmed 8 red cherry tomatoes, quartered 8 yellow cherry tomatoes, quartered 1 small red onion, halved and thinly sliced 1/2 cup Niçoise olives, pitted 2 tablespoons capers Procedure 1. Heat the grill to high. Grill the bread slices until slightly charred on…

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Tags: character, dish, grill, heat-the-grill, kindelsperger, minutes-before, panzanella, summer, tomatoes

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Grilling: Asparagus Soup with Herb Gremolata

May 15, 2010 – 5:44 pm | by admin

From Recipes “This was a pleasant break from my normal grilled asparagus.” [Photographs: Joshua Bousel ] Asparagus is made for the grill. Simply dressed or done up all fancy-like , you just can’t go wrong when they’re cooked over the flames. With spears coming at me at every turn this time of year, I’m always thinking of new things to do with them, which is why this recipe for asparagus soup caught my eye. Requiring five pounds of asparagus, it was the perfect recipe to jump one while prices were low. Those tons of stalks were skewered and grilled alongside leeks, then given a whirl in a blender with some chicken stock. Warmed up and seasoned to taste, the soup was done. Being so simple, each flavor—asparagus, leeks, and the stock—came through in every spoonful, but those spoonfuls were just kind of “blah.” Luckily, there was a gremolata mixture of parsley, lemon zest, garlic and tarragon to come to rescue! Even if the licorice-flavored tarragon was a little too strong for my liking—I would try thyme if I made this again—the gremolata added the dearly missing punch…

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Tags: asparagus, grill, ingredients, italian, photographs, recipes, through-the-top, time

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Dinner Tonight: Lamb Chops with Crème Fraîche Beans

May 12, 2010 – 8:01 am | by admin

From Recipes [ Photograph: Blake Royer ] I don’t cook with lamb chops often because they’re expensive, but sometimes nothing else will hit the spot. Maybe it’s something to do with spring and all the usual clichés about lamb this time of year. All I know is I found myself with a couple of gorgeous, deep-red “lamb T-bones” as they’re sometimes called, the loin chops with a T-bone through the middle. They need nothing more than a sear on the grill or a trip under the hot broiler, seasoned with plenty of salt and pepper and drizzled with olive oil. Bean salads go particularly well with lamb, and I had a can in the cupboard. My go-to recipe is simple, just a few fresh herbs, fruity olive oil, and lemon juice, all heated through gently to preserve the flavor of the herbs and the character of the oil. This time I went to the bookshelf and pulled down Chez Panisse Vegetables , taking the secret to this recipe. It’s crème fraîche: you add it to the beans and then raise the heat so that it reduces and clings to the beans, turning into a thick and creamy gloss. They are the creamiest beans I think I’ve ever eaten. The herbs…

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Tags: beans, chops, cupboard, grill, herbs, lamb, olive, paupered-chef, pepper, recipe, recipes, rinse-the-beans, royer, vegetables