Recipe: Grilled Babaganoush

If you've got a lot of eggplant from the garden this summer, you're probably wondering what to do with it all. There's only so much Eggplant Parmesan you can eat. But never fear - there's lots of other great ways to use eggplant!  The recipe below uses your grill to make a classic eggplant dish that's as easy as it is tasty. This makes a great appetizer or snack, and it's very simple to prepare. Give it a try, and let us know how you like it!

And if you haven't already, be sure to check out Wednesday's recipe for grilled eggplant lasagna for a unique, tasty, and easy idea as well!

Grilled Babaganoush

Ingredients:

2 medium eggplant
3 cloves garlic, peeled then crushed into a paste
3 tbsp tahini
3 tbsp lemon juice
salt and pepper to taste

Directions:

• Heat grill to medium.  When ready, set whole eggplants on the grate in the center, and cover grill.  Cook eggplants, turning occasionally, until eggplant is cooked through and very soft and skins are blackened. Remove from heat and set aside to cool.
• When eggplant is cooled enough to handle, cut each eggplant in half lengthwise and scoop out the flesh onto a cutting board - discard the blackened skin. 
• Chop the eggplant until it resembles a chunky puree, then scoop up into a bowl. 
• Now stir in the garlic, tahini, and lemon juice, and sprinkle with salt and pepper to taste.
• Taste and add more tahini, lemon, and salt and pepper as needed.
• Serve immediately with pita or other flat breads.

Recipe: Grilled Italian Eggplant Lasagna Packets

Eggplant + tomatoes = summer!  Put them together on the grill, and try this simple recipe, instead of heating up the house for hours baking a huge pan of lasagna. It's got all the delicious goodness of lasagna, with less than half the work (and without all the carbs) - and you can do it all on your grill in foil packets - no fuss, no muss!

Grilled Italian Eggplant Lasagna Packets
(Serves 4.)

Ingredients:

1 lb. Italian sausage, cut into thin circles
2 small or 1 medium eggplant, cut into thin circles
1 Tbsp olive oil
2 ripe tomatoes, cut into circles
1 tsp dried oregano
1 lb. shredded mozzarella cheese
salt and pepper to taste

Directions:

• Set your grill to medium-high heat and preheat.
• Lay out 4 sheets of heavy duty aluminum foil.
• Divide the sausage evenly between the 4 pieces of foil
• Drizzle the olive oil over the eggplant pieces, tossing to coat well, then divide the pieces evenly on top of the sausage on the foil.
• Top the eggplant with the tomato, then sprinkle with oregano, then top with the cheese. Add salt & pepper if desired.
• Place on grill on indirect heat, close cover, and cook for 25 to 35 minutes, spinning packets at least once, or until the sausage is cooked through. (The time will vary depending on the heat of your grill.) 
• Remove from grill and let stand for 3 to 5 minutes, then carefully open and enjoy!

Recipe: Grilled Kielbasa & Cabbage

Tons of summer veggies are great on the grill, and with the abundance of summer produce available right now, instead of your weekly article, we thought we'd share an extra recipe instead!

This one is a great way to use some of the fresh cabbage that's coming on right about now. You probably don't think of cooking cabbage on the grill, but if you throw this mixture in a grill pan, you'll get that wonderful grilled flavor along with the sweetness of the cabbage and peppers and the spiciness of the sausage. It's a simple, easy, and delicious meal.

Grilled Kielbasa & Cabbage
(Serves 4.)

Ingredients:

1 pound Kielbasa
3 cups shredded cabbage or coleslaw cabbage mix
1/2 cup spicy Italian dressing
1 diced red bell pepper
1/2 cup diced red onion

Directions:

• Heat grill to medium-high heat.
• Cut Kielbasa on slight diagonal into serving size pieces, about 1 inch thick.
• Place Kielbasa on heated grill, cooking just long enough to get grill marks, turn and continue grilling until grill marks are all around.  Remove and set aside.
• In a bowl, toss together the coleslaw, dressing, pepper, and onion; then turn into a 
• Pick a grill-safe 8 inch square pan and put sausages in, then top with the coleslaw mix.  
• Cover the pan tightly with aluminum foil.
• Place pan on the grill on indirect heat, close grill cover.
• Cook for 15 to 20 minutes, spinning pan at least once during the cooking time.
• Remove from grill when all veggies are cooked and softened slightly and everything is hot.

Recipe: Simple Grilled Salmon Steaks

 Salmon is a great fish for the grill, as its meaty texture means it holds together well, and as it is a more fatty fish, it is less likely to dry out over the high heat. This simple recipe lets the flavors of the salmon and the grill shine through. Plus it's super easy to whip up in a jiffy on a busy weeknight for a delicious, healthy dinner!

Simple Grilled Salmon Steaks

Ingredients:

1 1/2 inch salmon steak (or fillet) per person
1/2 cup white wine
1/2 to 3/4 cup olive oil
2 tbsp parsley
dash lemon-pepper seasoning
wedges of lemon for serving (optional)

Directions:

• Put salmon steaks in a glass dish and pour in the wine, oil, and seasonings, turning salmon to coat well.
• Put in refrigerator and let marinade for 2 hours or more, turning several times to make sure salmon marinades all over.
• When ready, set grill to medium and oil the grates or fish basket.
• Remove fish from marinade and reserve marinade. Put fish on direct heat on grill and cook for about 10 minutes, then flip and cook for 10 minutes more.
• Use the leftover marinade and brush on the fish several times before you flip, then again a few times before they are done cooking.
• Your salmon should be cooked all the way through and flake with a fork.
• Remove from grill to a platter and serve hot with wedges of lemon and grilled or steamed vegetables.

Recipe: Pesto Tomato Chicken Grill Packets

Grill packets are great for a barbecue because you can prepare them ahead of time, pop them on the grill and leave them alone for a bit to create a delicious meal, and there's less clean up afterwards!

Although we normally recommend chicken with bones and skin for grilling, in this case, since it's wrapped in foil, boneless will cook faster so it's okay to use. This recipe packs in a ton of fresh summer flavors anyway, with tomatoes, onions, and that quintessential summer basil treat - pesto!

Pesto Tomato Chicken Grill Packets
(Serves 4.)

Ingredients:

Fresh pesto is delicious & easy to make! (Photo credit: Wikipedia)

4 chicken breasts, skin and bone removed
4 ripe tomatoes, each quartered
1 medium sweet onion, quartered
1/2 cup basil pesto
2 Tbsp mayonnaise
2 Tbsp butter, divided

Directions:

• Prepare the grill to medium-high heat.
• Tear off 4 large sheets of heavy duty aluminum foil and place a chicken breast on each one.
• Top each with the tomatoes and onion, evenly distributing each.
• In a small bowl, whisk together the pesto and mayonnaise.
• Spoon this mixture over chicken and veggies, then cut the butter into quarters and place a pat of butter on each.
• Fold foil over tightly, sealing the packets.
• Put on grill on indirect heat, close cover, and cook for 20 to 30 minutes, spinning the packet around once during this cooking time.
• Remove and let sit for 5 minutes before opening.

Barbecue: An American Summer Tradition

Next to baseball, nothing says summer like the sizzling sounds, enticing aromas, and mouth-watering flavors of barbecuing. In fact, according to a recent survey commissioned by Hormel Foods and conducted by Harris Interactive®, 90 percent of respondents2 agree that barbecues make them think of summer.

Where does America barbecue? According to the survey, 89 percent prefer to hold family barbecues right in their own backyards, compared with 3 percent who prefer a public park or picnic area. Barbecues are a great way to bring the family together, entertain friends and family and enjoy the summer nights-right in the backyard!

A few simple tips can make your next grill-out even easier and more fun:

(Photo credit: Wikipedia)

• Marinating Musts: Marinating meat adds flavor and tenderization before cooking. Every marinade should contain an acidic ingredient, such as vinegar or wine; an oil, such as olive or avocado; and seasonings, such as herbs and spices.

• Barbecue in Bulk: Got leftovers? No problem. Barbecue meals freeze well, and often become more flavorful when the sauce and spices are reheated at a later date. Once you have fired up the grill, cook as much as your pit can handle since your food will maintain its flavor for future meals. Then thaw, reheat and just add sauce for a delicious leftover meal in a jiffy. This will maximize the results of the time and effort spent lighting and heating the grill.

• Deck Out Your Deck: Minimal meal preparation time gives you a chance to focus on the details. To make your barbecue spectacular, set the mood by hanging lanterns around the yard, blending a signature summertime cocktail and presenting the meal on brightly colored plates.

Now that the days are long and school is out, it's a great idea to step outside and cook dinner on the grill. A relaxing backyard barbecue dinner will melt the stress of the workday away. Your family will love the meal, and you'll love the convenience and flavor!

Recipe: Maple Dressed Grilled Sweet Potatoes

Mmmm...this tasty grilled dessert-like dish is simple to make, and full of fiber and vitamins - plus delicious flavors. You may never have thought of putting sweet potatoes on the grill before, but once you try this, it just may become your favorite way to make sweet potatoes!

Maple Dressed Grilled Sweet Potatoes
(Serves 4-6.)

Ingredients:

4 large sweet potatoes
2 tbsp cooking oil (or melted coconut oil - my favorite)
4 tbsp butter, melted
2 tbsp maple syrup
2 tbsp brown sugar
Sea salt and freshly ground black pepper, to taste

Directions:

• Peel sweet potatoes and cut into thin slices lengthwise.
• Place potatoes in a bowl and pour oil in and rub all over so all pieces are well coated.
• Oil the grill grate and preheat grill to medium-low. Arrange the potatoes on the grates in the center of the grill, away from direct flame. 
• Cover grill and cook sweet potatoes until good grill marks appear, then flip and continue cooking; total time about 12 to 15 minutes depending on thickness of potatoes.
• Meanwhile, in a large bowl, whisk together the remaining ingredients.
• When sweet potatoes are tender all the way through, remove to the bowl with maple syrup mixture and toss to coat well.
• Add more salt and pepper to taste if desired and serve immediately.

Recipe: Cheesy Grilled Granny Smith Sandwiches

You might not think of the grill when you're making a sandwich, but why not? Similar to a panini, but with that great, grilled flavor, grilled sandwiches are a great way to put a new and tasty twist on an old classic. Give this simple, delicious recipe a try the next time you're looking for something a little different for lunch!

Cheesy Grilled Granny Smith Sandwiches
(Serves 2.)

Ingredients: 

A Granny Smith apple (Photo credit: Wikipedia)

4 slices whole-grain bread
1 teaspoon olive oil
1 teaspoon Dijon or Spicy Brown mustard
2 oz cheddar cheese, finely grated and divided
1/2 medium Granny Smith apple, cored, halved, and sliced lengthwise in thin strips

Directions:

• Preheat grill or griddle to temperature.
• Lay out the 4 slices of bread. Lightly brush one side of each piece of bread with oil.
• Flip 2 pieces of bread over and spread evenly with mustard. 
• Sprinkle half the cheddar cheese on both slices covered with mustard. 
• Place a layer of apples evenly over the cheese, then top with remaining cheese.
• Top each with other half of bread, oiled-side-up, to make 2 sandwiches.
• Cook sandwiches over medium heat on grill or in a cast iron skillet until light golden brown on bottom. 
• Flip with a spatula and continue cooking until cheese melts and bread is golden brown on other side. 
• Cut sandwiches in half and serve. Makes two servings.

Beyond Meat: Yes, You Can Grill That!

Ever since man crawled out of his cave and discovered fire, it seems there has been an obsession with grilling. There is just something about slapping a huge hunk of meat on a set of red-hot metal bars that gets men all worked up - it sure does my husband, at least. The classic stereotypical picture of the man of the house drooling over his grill while the woman of the house is out shopping for shoes certainly can bring on a chuckle.  But then again, the reason this image is funny is because it's often so true - I know it is at our house!

There is, however, more to grilling than just the cave man's hunter instinct. Sometimes the 'gatherer' comes into play.  Let's take a look at a few other things that can be grilled in order to expand the cooking vocabulary of today's domesticated cave man and cave woman.

More than Meat

Flat breads like naan cook great on the grill.  (Photo credit: Wikipedia)

While grilling usually goes hand in hand with sports, summer days, and pool outings, that doesn't mean it has to be the same meal over and over – either chicken, steak, hamburgers, or hotdogs. There are tons of other foods you can grill out that will possibly change your perception of what you can do with your grill.

A good grill can give you all the cooking surfaces you need. From an open flame to a stove top to an oven and rotisserie, grills are the ultimate cooking machine. The sky is the limit when you begin dreaming about your cookout. Meat need not be the focus of your meal when you can also grill your salad, soup, and even dessert!?

Rise to the Occasion

Bread cooked on the grill is light and fluffy while having an irresistible crunchy crust. Indian breads are great to grill, like naan, which is typically cooked in a tandoori oven over an open flame. Pizzas, tortillas, and even cornbread are other great dishes that benefit from the dry heat and smokey flavor from the grill.

Flat breads are the most common breads to throw on the grill since they char easily and cook quickly. Other breads that are common are your artisan styles, like chibatta and focaccia, which are also thinner breads that will cook faster and take on the charred flavor and grilled look.

Grilled bananas on skewers. (Photo credit: Wikipedia)

Savor your Sweet Tooth

Desserts cooked on the grill bring a whole new flavor profile to your favorite sweet treat. Just take pound cake for example. Have you ever considered throwing a slice on the grill? Maybe you should! And after you do that, top it with a warm espresso chocolate drizzle and a hand full of chopped, roasted pistachios. Your preconceived notions of grilled desserts will be forever altered.

If that doesn't get you excited, how about a grilled banana sundae? That's right. Slice a couple bananas in half lengthwise and throw them on the grill. If you want to get a great char on them, coat them first with some orange juice. Create your sundae, throw the grilled bananas on and then top with a little orange zest to bring the flavor full circle.  Now that's flavor even a cave man would love!

Who would have thought you could grill almost anything? All it takes to create a new spin on an old family favorite is a metal rack and some hot embers. Use your imagination and pretty soon you'll be firing up the grill for breakfast, lunch, dinner, dessert, and even a midnight snack! :-)

Be sure to check back later this week for some recipes for a few unique grilled treats!

Recipe: Midwest Steak And Shrimp Kabobs

Kabobs are great for the grill, as you can be as creative as you want, mixing and matching different meats, vegetables, and seafood. They're also relatively quick to grill, and it's fun to try different marinades and combinations of foods on the skewers.

Of course you've got to make sure items that are on the same skewer together cook in approximately the same time frame, but if you're grilling foods of various types together, you can also help even out the grilling time by cutting longer-cooking foods in smaller pieces.

This tasty recipe is a twist on the "surf & turf" concept, combining juicy sirloin steak with shrimp and veggies for a whole meal on a stick!

Midwest Steak And Shrimp Kabobs
(Serves 4.)

Ingredients:

 (Photo credit: Wikipedia)

1 pkg dry onion soup mix
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup honey
1/2 lb medium size shrimp, peeled and deveined, uncooked
1/2 lb boneless sirloin steak, cubed in about 1-inch pieces
16 cherry tomatoes
2 cups medium mushroom caps
1 green bell pepper, cut in chunks

Directions:

• In a 9x13 inch glass baking dish, whisk together the soup mix, soy sauce, lemon juice, olive oil, and honey; set aside.
• Put on skewers the shrimp, tomatoes, mushrooms, steak, and green pepper alternating. 
• Set skewers into baking dish with prepared marinade and turn to coat evenly.
• Cover with plastic wrap and put in refrigerator for at least 2 hours, turning several times and re-covering with plastic before returning to refrigerator.
• To prepare: remove skewers from baking pan; save marinade sauce.
• Preheat grill or broiler to medium-hot and cook, turning several times and basting as you go with the reserved marinade sauce.
• You'll know when the kabobs are done when the shrimp has turned pink.
• Remove and serve with a side dish of flavored rice.

Recipe: Simply Citrus Grilled Sirloin

This simple, delicious recipe is perfect for your next barbecue! With only a few simple ingredients, and a hot grill, you can make a delicious steak that your guests will be raving about all summer.

This one's about as easy as it gets - just remember to marinate the night before - then you can have a tasty dinner on the grill in no time!

Simply Citrus Sirloin On The Grill
(Serves 4-6.)

Ingredients:

 (Photo credit: Wikipedia)

2 medium lemons, unpeeled, washed and quartered
1 medium orange, unpeeled, washed and quartered
1/2 cup vegetable oil
1 minced garlic clove
1 (2-1/2 pound) sirloin steak, thick cut   

Directions:

• In a skillet over medium heat, cook the lemon and orange wedges in oil for about 8 to 12 minutes or until fragrant, stirring often.
• Add garlic and cook about 1 minute longer, stirring constantly. 
• Place the steak in a shallow glass baking dish and pierce meat evenly with a fork. 
• Pour hot citrus mixture over meat and turn to coat the steak evenly.
• Cover and refrigerate overnight, turning three or four times during the total marinating time. Drain and discard the marinade.
• Set the grill on medium-high heat.  Put steak on direct heat for 3 minutes, turn, leave on for 3 minutes, then turn and put on indirect heat and cover grill and cook for 3 minutes, then turn and cook for 3 minutes more.  Remove, and let rest for 3 minutes.
• Adjust cooking times to reach desired doneness.  This timing should give about a medium-well done steak. For a more rare steak, reduce cooking time.

Home-Grilled vs. Steakhouse Steaks

One of the reasons many people buy a grill is to do one thing and do it well – grill steak.  But, there are times when you think; “Should we go out for steak or should we just grill a couple here?”

Often when this happens, you're tired and hungry already.  So, the discussion ends with everyone getting into the car, driving to a restaurant, paying outrageous prices for simple food, and maybe enjoying it, and maybe not.  Was it worth it?  Could you have cooked the same meal at home and been happier?  Let's take a look at the pros and cons of each.

Steakhouse Steak

Grilled sirloin steak with vegetables. (Photo credit: Wikipedia)

Hands down, the best thing about going out to eat is the lack of work it takes before you have food before you. You don't have to figure out what to cook. You don't have to do the prep. You don't have to figure out how to cook it, and most importantly, you don't have to clean up after you are done.

Also, when you go out to eat, you can actually carry on conversations with your friends and family instead of rushing around trying to get everything done. These are nice benefits, indeed.

Of course, while everything is taken care of for you, you will pay for the convenience. It may be easier, but your expenses will probably be at least double what it would cost to get the ingredients and make the exact same meal at home.

An unknown element can also be a detriment to going out to eat.  You don't have control over what kind of day your server or the kitchen staff is having. This could mean long waits, poor service, or even food that isn't quite right. Is the same chef on duty as the last time you had that good steak?  Who knows.

Home-Grilled Steak

Why hope that your steak will come out right when you can take matters into your own hands and create a gourmet meal right at home?  If you long for a tender juicy steak, why not put your own on the grill and have it exactly the way you want, and with less fuss and expense?

Home-grilled steaks. (Photo credit: Wikipedia)

You don't have to sit in a crowded restaurant trying to shout over the people at the table next to you.  You won't get the wrong meal or have anything missed. Grilling out at home gives you all the control without all of the stress and high prices.

Of course, cooking at home means you are tied up in the kitchen and at the grill getting everything ready.  Sometimes this means you are left alone while your family spends time watching the game or conversing in the other room without you.  Then, after all of your hard work, you also get to clean up  the kitchen. So, yes, sitting down to a steak dinner at a restaurant sounds appealing at this point.  But remember the cost and the value for your money.  Is it worth it to really learn how to properly grill a steak at home to skip the whole restaurant thing?

Is There a Clear Winner?

As far as close calls go, the decision between going out to eat or grilling at home is one of the more difficult decisions to make. They both have their pros and cons.  However, there is nothing that can compare to grilling a steak at home. No restaurant meal can compare with the aroma of grilling your own steak, or the feeling you get when you set that perfectly grilled steak on the table and sit down to eat.  I say, save your dinners out for other dishes.  When it comes to steak, throw it on at home!

 Be sure to check back later this week for a couple of simple and delicious grilled steak recipes.

Recipe: Dijon Grilled Catfish

If you live down South, the 4th of July may mean catfish instead of steak, but that doesn't mean you have to work any harder for your meal!

This simple recipe makes a great alternative to regular old burgers for your holiday barbecue this weekend - and it's really quick and easy, so you can get the food grilled fast, and go enjoy the company of your friends and loved ones. (Keep in mind that catfish is a flaky fish, and a grill basket may make things easier for you.)

Have a very Happy 4th of July!

Dijon Grilled Catfish
(Serves 4-6.)

Ingredients:

36 ounces catfish fillets
sprinkle salt and pepper to taste
4 tsp olive oil
3 tsp Dijon mustard
2 tsp lemon juice
1 tsp black pepper
lemon zest, for garnish if desired   

Directions:

• Oil the grill grates or a fish basket and prepare grill to medium-high heat.
• Rinse fillets, then pat dry. Sprinkle with salt and pepper. 
• In a bowl, whisk together the olive oil, mustard, lemon juice, and black pepper. Spread this mixture on fillets and rub until covered well.
• When grill is preheated, place fish fillets on grate (or in basket) over indirect heat, cover grill, and cook until fillets are opaque and flake easily.  This should take about 12 to 16 minutes depending on the size or thickness of fillets. Turn once during cooking time.

Recipe: 4th Of July Barbecue In A Bag

Barbecue in a bag? Yep! Grilling food in foil packets is great for barbecues, as it gives you a ton of flavor without a ton of work, and cleanup is easy! This 4th of July, try this simple recipe full of fresh summer ingredients, and impress your guests without slaving over the grill for hours.

You can even prepare all of the ingredients in advance and refrigerate, then throw the packets together right before guests arrive, and then enjoy yourself without having to tend to the grill the whole time.

Barbecue In A Bag
(Serves 4 but may be easily adjusted for more.)

Ingredients:

1/2 cup favorite barbecue sauce
1 lb. pork stew meat, cut into 1/2 inch pieces
2 fresh ears of corn, cut in half
4 to 6 new red potatoes, cut into wedges
1 cup frozen or fresh cut green beans
2 Tbsp butter
salt and pepper to taste

Directions:

• Set your grill to medium-high heat and preheat.
• Lay out 4 sheets of heavy duty aluminum foil (or however many packets you are making).
• In a bowl, toss together the pork with the barbecue sauce.
• Put 1/4 meat mixture on each of the 4 foil packets.
• Top the meat with the corn, potatoes, and green beans, then divide the butter into 4 equal parts and top each packet with a pad of butter.
• Fold the foil packets up, leaving a little air space at the top, then seal securely.
• Place on grill on indirect heat, cover grill, then cook for 30 to 40 minutes, spinning packets at least once during this time.
• Remove and let sit for 3 to 5 minutes before opening.