Back to the Kitchen: Get Your Grill On for Late Summer Grilling

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BY GWEN KENNEALLY

YIKES! Can it already be August? Soon it will be time to start thinking about autumn harvest, and then, the holidays. Sorry, I got a bit ahead of myself! As you must know by now, I love to throw parties in the summer that somehow involve the grill! Because of my work I get many opportunities to do just that. Here are some requested recipes that have not found their way into other columns. I thought I would share them while we still had time to grill! Enjoy the last few weeks of fun lazy days and hot summer nights!

Grilled Artichoke and Spinach Dip with Grilled Pita

2 14-ounce cans artichoke hearts, drained

1/4 cup olive oil, divided

3 cloves garlic, chopped

2 8 ounce packages cream cheese

1 1/2 cup grated Parmesan

1 1/2 cup sour cream

1/2-cup mayonnaise

2 pounds frozen chopped spinach, well drained

Four sprigs fresh dill, chopped

Few dashes Worchester sauce

Drain artichoke hearts and place on skewers. Brush with olive oil and season with salt and pepper. Grill over Direct Medium heat until golden brown, about 6 minutes, turning once halfway through grilling time. Rough chop the artichokes and in a large bowl toss with garlic and dill. Add the spinach. Fold in mayo, sour cream, and 1 cup of the cheese. Mix well and splash in the Worchester sauce. Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese. Grill over indirect medium heat for 20 to 25 minutes until dip is heated through and nice and bubbly

Grilled Pita

8 pita rounds

Olive oil

Salt and pepper

Brush pita rounds with olive oil and season with salt and pepper. Grill briefly over direct heat to warm, about 1 to 2 minutes. Cut into wedges.

Grilled Figs And Maytag Blue Cheese

20 fresh black figs

1 cup Maytag bleu cheese

1/4 cup pecans, finely chopped

1 head of garlic

2 vanilla beans split

8 ounces white balsamic vinegar

1/4-cup sugar

In foil wrap garlic with skin on and drizzled with olive oil. Throw on the grill over indirect heat for one hour. Combine the balsamic, vanilla bean and sugar in a saucepan over medium heat and whisk constantly until reduced to a thick glaze. Cool. Slice figs in half and set aside. Blend the bleu cheese, pecans and garlic and place in a pastry bag. Pipe the bleu cheese blend onto the fig halves. (Or spoon on) Place the figs in an aluminum pan and place on the grill for about 5 minutes and drizzle the balsamic glaze over and serve immediately.

Fall Off The Bone Baby Backs with Slicks Sauce

3 slabs pork loin back ribs

Salt and Pepper

4 lemons, sliced

Slicks Sauce (or other good quality BBQ Sauce)

Cut the ribs between the bones and place in a roasting dish. Salt and pepper them generously. Place n the oven and cook ribs at 225 for 4 hours, stirring occasionally. Toss with the sauce and place lemon slices over the top then increase the temp to 325 and cook an additional hour until they fall off the bone!

Slicks BBQ Sauce

3/4 cup white wine vinegar

1/2-cup dark brown sugar

1 Shake Worchester

4 shakes Tabasco

1 clove garlic minced

1-tablespoon black pepper

1-teaspoon celery salt

1 heaping teaspoon chili powder

4 tablespoons French’s mustard

1 cup Heinz ketchup

Mix all ingredients in an empty and clean 1/2-gallon milk jug. It is best to make a couple of days a head. Shake vigorously at least twice a day. Brush over grilled chicken, fish, steak or veggies. Anything you would use a traditional BBQ sauce.

Grilled Tandoori Chicken with Grilled Mango Chutney

4 tablespoons low-fat yogurt

1-tablespoon paprika

1-½ teaspoons ground cumin

1-½ teaspoons ground coriander

1-teaspoon cayenne pepper

3 cloves garlic, minced

5 teaspoons grated peeled fresh ginger

Salt

6 boneless chicken breasts

2 firm-ripe mangoes

1-tablespoon light brown sugar

1-tablespoon cider vinegar

1 small green onion, thinly sliced

In small bowl, mix yogurt, paprika, cumin, coriander, red pepper, garlic, 4 teaspoons ginger, and 1/2-teaspoon salt until blended. Pour yogurt marinade into large self-sealing plastic bag; add chicken, turning to coat. Seal bag, pressing out excess air. Place bag on plate and refrigerate chicken over night. Meanwhile, prepare outdoor grill for covered direct grilling over medium heat. Peel mangoes and cut lengthwise; slice from each side of long flat seed, as close to seed as possible. Cut away remaining flesh from around seed in as few pieces as possible. Place mango pieces on hot grill rack and cook about 8 minutes or until lightly charred and tender, turning over halfway through grilling. Transfer mangoes to cutting board and set-aside until cool enough to handle. Coarsely chop grilled mangoes and place in medium bowl. Add sugar, vinegar, green onion, 1/4-teaspoon salt, and remaining 1/2-teaspoon ginger; stir to combine. Makes about 2 cups chutney. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning chicken over once. Place chicken on platter and serve with mango chutney.

Grilled Colossal Shrimp with Coconut Milk Curry

3 tablespoons canola oil

2 tablespoons shallots
, minced

2 teaspoons lemon grass, finely minced

1 teaspoon garlic
, thinly sliced

2-3 tablespoons green curry paste

14-ounce can coconut milk

½ bunch cilantro, chopped

20 basil leaves, chopped

Juice and zest of three limes

1/2 teaspoon salt

40 colossal shrimp (about 4 pounds)

Salt and pepper

Canola oil for brushing shrimp

Basil and cilantro leaves, chopped for Garnish

To make curry sauce: Heat oil in medium saucepan over high heat. Add shallots, lemon grass, and garlic sauté for 2 to 3 minutes. Add curry paste and sauté for 2 minutes longer. Add coconut milk, basil, cilantro, limejuice and salt Bring to a boil; reduce heat and simmer for 5 minutes or until thickened. Reserve. Season shrimp with salt and pepper. Lightly brush shrimp with oil and place in centre of cooking grate. Grill 4 to 8 minutes until shrimp turn pink and opaque in thickest part, turning once halfway through grilling time. To serve, spoon some sauce on serving platter. Arrange shrimp on sauce and sprinkle with the basil and cilantro. Serve with remaining sauce.

Asian Grilled Pork Tenderloin

4 pound pork tenderloin

2/3-cup soy sauce

1/2 cup honey

1/2 cup limejuice

2tablespoons olive oil

3 garlic cloves, chopped

1 inch ginger, peeled and chopped

1/2 teaspoon ground black pepper

½ teaspoon red pepper flakes

In a small bowl, combine all marinade ingredients; mix until well blended. Place pork tenderloin in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro.

.Grilled Corn with Chili Lime Butter

8 tablespoons (3/4 stick) butter, softened

1/2-teaspoon chili powder

1 teaspoon grated lime peel

4 teaspoons fresh limejuice

1/2 teaspoon jalapeño, minced (or to taste)

8 ears corn on the cob in the husks

Place the butter in a small bowl; add the chili powder, lime peel, limejuice, jalapeño and salt. Mix well. Shape the butter into a log and slice into 8 even pieces. Cover and place in the refrigerator until ready to serve. Heat grill to medium-high. Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total. Remove from grill and cool slightly (so you are able to peel the husk). Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.

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About Karen Young

Karen Young is the founder of My Daily Find.

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