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.

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.

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.

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.

Recipe: Grilled Turkey Burgers With Mango Chutney

These simple burgers will be a hit with those who like a grilled meal on the lighter side. Perfect for a fancier meal, date night, or a holiday barbecue!

Grilled Turkey Burgers With Mango Chutney
(Serves 4.)

Ingredients:

1 long baguette (about 16 inches)
1 medium sweet onion
1 pound ground turkey - organic and free-range if possible
4 Tbsp mango chutney, divided
2 cups shredded organic lettuce or baby salad mix

Directions:

• Prepare the grill to medium-high heat.
• Cut baguette in 4 equal pieces and slice each piece open lengthwise; then with your fingers, remove about 1/2 the soft bread from the insides. then split each piece horizontally and pull out half the soft bread from each side, forming a boat.
• Cut onion in half, around the equator, and dice half finely and slice 4 thin circles out of the other half.
• In a large bowl, put the diced onion in with 1 tablespoon chutney and all the ground turkey; then mix together with your hands and form 4 burgers.
• When grill is ready, put round onion slices on and cook 2 or 3 minutes on each side just until charred; remove.
• Put burgers on at the same time and grill, flipping once, until meat is cooked through, about 5 to 6 minutes each side; remove.
• Put bread pieces of grill if desired just to char the edges, about 1 or 2 minutes; remove.
• To assemble - spread the remaining mango chutney on the open sides of baguette pieces, add the turkey burgers on 4 bottoms, put the grilled onion slices on top, then add lettuce and top with top bread piece.

Recipe: Sweet Balsamic Glazed Grilled Peaches

Who says the grill is only for meat and vegetables?  What about dessert? This amazing and simple grilled fruit recipe will soon become one of your summer favorites. Beautiful and delicious, these peaches topped with a balsamic glaze are a gourmet treat you won't soon forget! For a slightly different summery and floral flavor, rub peaches with coconut oil instead of olive oil.

Sweet Balsamic Glazed Grilled Peaches
(Serves 4-8.)

Ingredients:

Grilled Peaches (Photo credit: Another Pint Please...)

4 ripe peaches, pitted and halved
olive oil
1/2 cup good quality balsamic vinegar
1 tbsp agave or other liquid sweetener (real maple syrup, honey)
1 tbsp lemon juice
1 tsp almond extract
mint leaves for garnish, optional

Directions:

• Preheat your grill to medium-high.
• Coat each peach half with olive oil and place on the grill cut side down; cook for 4 to 5 minutes each side, just until grill marks appear.
• Prepare the glaze while peaches are grilling; in a small saucepan, bring vinegar to a boil over medium-high heat. Cook until vinegar is reduced by half and thickens slightly. Add lemon juice, almond extract, and agave, stirring to combine.  Remove from heat.
• Remove peaches from the grill and place face up on a dessert dish. 
• Drizzle with balsamic glaze and serve immediately. 
• For added flavor, garnish each peach with a mint sprig.

Recipe: Simply Perfect Grilled Salmon Fillets

It would be hard to find a recipe simpler than this one! This is why cooking on the grill is such a great choice for summer meals, when there are so many activities going on, and places you'd rather be than standing over the stove. These are delicious just as they are, but if you want to add a citrusy touch, try grilling with very thin slices of lemon on top - yum!

Simply Perfect Grilled Salmon Fillets
(Serves 4.)

Ingredients:

Grilled Salmon (Photo credit: Another Pint Please...)

2 tsp olive oil
4 (5 oz ea) wild-caught salmon fillets, with skin on
salt to taste
freshly ground black pepper

Instructions:

• Preheat your grill and brush fillets with oil, then season generously with salt and pepper.
• Put salmon on hot grill, skin side down; grill until skin crisps and you can lift with a spatula.  Do NOT flip until you can easily loosen the salmon skin and all from the grill grate.
• Flip and continue grilling fillet on the meat side down for 3 to 4 minutes on each side.
• Remove with spatula and serve. 
• Adjust cooking time according to the size and thickness of fillets.
• Serve with a green salad and/or grilled vegetables, and a crisp white wine.

Recipe: Sweet & Tangy Grilled London Broil

This quick and easy summer recipe tastes great right off the grill, incorporating tangy limes with sweet honey for a unique twist on a typical London broil cut. Serve with a fresh green salad and grilled vegetables or corn on the cob for a fast, delicious, healthy summer meal. Set meat to marinate in the morning, and when you're ready to cook, dinner will be ready in 30 minutes!

Sweet & Tangy Lime Grilled London Broil
(Serves 4.)

Ingredients:

(Photo credit: Wikipedia)

1/4 cup honey
3 tbsp vegetable oil
1 tbsp soy sauce
2 large limes, juiced
2 tsp minced garlic
1 tsp onion powder
1 (2 lb.) London broil

Instructions:

• In a glass bowl or large glass measuring cup, put the honey and warm in the microwave, uncovered, for about 20 seconds.
• Remove from microwave and stir in the remaining ingredients (except meat) then whisk to blend well.
• Place meat in a large Ziploc plastic bag. 
• Pour the marinade into the bag, seal the bag, and turn it over several times to coat the meat thoroughly. 
• Refrigerate meat for at least 8 hours, turning the bag at several times during this time. 
• When ready to grill, remove meat from the bag and discard marinade.
• Grill the meat according to your grill's instructions.  Usually, cover the grill, and cook about 6 to 9 minutes per side.
• Remove from grill and set on cutting board to rest for 3 to 5 minutes. Slice thinly across the grain.

Recipe: Grilled Peaches a la Rosemary over Arugula Endive Salad

This delicious recipe combines the sweet and smoky flavor of grilled ripe peaches, with rosemary and tangy endive and arugula for a gourmet salad treat you won't soon forget!

Grilled Peaches a la Rosemary Over Arugula Endive Salad
(Makes 4 individual salads.)

Ingredients:

Grilled Peaches (Photo credit: mccun934)

2 ripe, but still firm, peaches, wash and cut in half (remove stone)
1 Tbsp olive oil
2 Tbsp fresh rosemary, chopped
1/4 tsp kosher salt
2 small Belgian endive, washed and each leaf removed whole
2 cups arugula
4 fresh mozzarella balls
drizzle good balsamic vinaigrette (or olive oil and balsamic vinegar mix)
dash kosher salt and ground black pepper

Directions:

•  Prepare a grilling pan (or grates) by spraying with non-stick grilling oil, then set grill to medium heat.
• Put peach halves in bowl with olive oil, rosemary and kosher salt, and toss to coat.
• When grill is preheated, put the peaches on, cut side down, and grill for 4 to 5 minutes, until charred lightly, then flip and grill 3 to 4 more minutes until softened slightly and charred. Remove and set aside to cool slightly.
• Prepare individual salads by arranging endive leaves between 4 salad plates, then top each plate with 1/2 cup arugula, place one grilled peach half on top of the arugula, tear one mozzarella ball in half (for each salad) and place on top, then drizzle with a little balsamic vinaigrette and sprinkle a dash of kosher salt and freshly ground black pepper to taste.
• Serve immediately.

Recipe: Grilled Skirt Steak In Sweet Balsamic Marinade

Sweet and tangy flavors accent this delicious steak for a fast and easy grilled meal that will wow you tastebuds - and your guests! Spice it up with a few red pepper flakes if you like, or serve with grilled onions or shitake mushrooms for a gourmet twist. Either way, you can't go wrong with this simple and versatile recipe.

We hope you've enjoyed the past month of learning and grilling great meals! Be sure to stay tuned throughout the summer for more delicious, fast, fresh and easy summer cooking tips and from-scratch recipes.

Grilled Skirt Steak In Sweet Balsamic Marinade(Serves 2-4.)

Ingredients:

1/4 cup balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp dark brown sugar
1 garlic clove, minced
1 pound skirt steak, trimmed and cut into 4 pieces
salt and pepper

Directions:

1. In a large glass bowl, whisk together the balsamic, Worcestershire, brown sugar, and garlic.
2. Add the skirt steak to the mixture, cover with plastic wrap and let sit for 25 minutes at room temperature. Turn the meat in the bowl several times during the marinating process.
3. Prepare grill to medium-high heat and oil the grate or prepare a grilling pan for the steak.
4. Remove steak from the bowl and discard marinade.
5. Sprinkle both sides of steak with salt and pepper, then place steak on grill, close lid, and cook for just 3 minutes, flip and cook another 3 minutes or until done to your liking.
6. Remove steak from grill and let the steak stand at room temperature for 5 minutes; cover loosely with a foil tent, but do not close tight.
7. Cut steaks into very thin slices on the diagonal and serve immediately.

Recipe: Grilled Gorgonzola Fig Melts

These may be sandwiches, but there's nothing boring about them! If you're tired of the same-old, this recipe will perk up your tastebuds with an exciting combination of tangy cheese and sweet figs, all combined with the smoky flavor of the grill. This one will impress even the pickiest gourmand, and it's a great and easy way to dress up a summer dinner with company.

Grilled Gorgonzola Fig Melts
(Makes 4 sandwiches.)

Ingredients:

Gorgonzola (Photo credit: Wikipedia)

3 tbsp unsalted butter, at room temperature, divided
6 ripe but slightly firm figs, stemmed and cut in half lengthwise (the large pale green kind work well)
8 slices crusty Italian bread
4 ounces Gorgonzola cheese, at room temperature
black pepper, to taste

Directions:

1. Melt 1 tbsp of the butter over medium-high heat in a large nonstick skillet.
2. Add figs to skillet cut side down and saute about 2 minutes until golden around the edges and soft to the touch. Turn and cook for an additional minute, then transfer to a plate and let cool slightly.
3. Brush grill rack with oil and preheat the grill to medium-high.
4. Assemble sandwiches by buttering one side of each slice of bread with remaining 2 tablespoons of butter. 
5. Put 4 slices of bread on a work surface, buttered side down, and spread the cheese evenly over all slices, followed by the figs. 
6. Put the remaining 4 bread slices on top, buttered side up.
7. Put sandwiches on the grill and cook for 2 minutes, until the undersides are golden brown and the cheese begins to melt. 
8. Turn sandwiches with a spatula, pressing firmly to flatten them slightly. 
9. Cook for 1 minute, or until the undersides of bread are golden brown. 
10. Turn the sandwiches once more, press with the spatula, and cook for 30 seconds, or until the cheese melts completely. Serve immediately. Makes 4 sandwiches.

Recipe: Grilled Sausage Stuffed Poblanos

Go Southwestern on the grill with this deliciously unique recipe featuring sausage and peppers in a new way that is sure to please those who love the spice! Grilling brings out the rich flavor of the poblano peppers (watch out - they're hot!), and when combined with the staple rice, black beans and cheese, you have a whole new twist on the stuffed pepper. Yum!

Grilled Sausage Stuffed Poblanos
(Makes 6 servings.)

Ingredients:

Poblano peppers. (Photo credit: jalapenokitten)

1 lb package spicy breakfast sausage
6 large poblano peppers
1 cup cooked rice
1 cup canned black beans, rinsed and drained
1 1/2 cups shredded Mexican cheese blend
optional toppings of salsa and sour cream

Directions:

1. Start by cooking the sausage in a skillet over medium high heat, stirring often, until sausage crumbles and browns; set aside.
2. Heat grill to medium and set whole poblano peppers on grates and grill, turning several times as they cook until they are charred all over. 
3. Remove poblanos from grill and put in a heat-resistant bowl, then cover tightly with plastic food wrap. Let poblanos stand for about 5 minutes to loosen the skin. Then remove the poblanos from the bowl and carefully peel off the charred skin and set the poblanos on a work surface.
4. Carefully cut a small slit lengthwise into each pepper, making sure you don't cut through the poblano and leave the top with the stem intact. This forms a pocket.
5. Carefully scoop out the seeds from inside the poblanos. 
6. In the skillet with the cooked sausage, add the rice, black beans, and cheese and stir to combine.
7. Spoon this mixture into poblanos, distributing evenly.
8. Arrange peppers on a grilling pan.  You can cover it in aluminum foil if you wish. 
9. Put pan on grill over medium to medium high heat, cover the grill, and cook for about 5 minutes or until cheese melts. 
10. Remove poblanos to plates and top with salsa and sour cream to serve if desired.

Recipe: Grilled Chicken Fajita Dinner In A Pouch

This easy-peasy yummy dinner takes little prep time, so you can spend your time enjoying the great outdoors on a summer evening, instead of cooking away in the kitchen. Grilling food in foil packets makes it easy to cook a full meal at once, and clean up of course is a snap - you won't even get the grill dirty! Enjoy this tasty summer dinner for a picnic with friends, or just a lazy summer evening at home in the backyard.

Grilled Chicken Fajita Dinner In A Pouch
(Serves 4.)

Ingredients:

(Photo credit: Wikipedia)

4 teaspoons Mexican seasoning powder or chili powder
4 tablespoons lime juice
1 1/2 lbs chicken, cubed into 1/2 inch pieces
2 bell peppers, diced small
2 onions, diced small
tortillas for serving (optional)

Directions:

• Mix Mexican seasoning and lime juice together in a bowl, then add the chicken and bell peppers, and cover with plastic wrap. Put in refrigerator for up to 2 hours.
• Make 4 pouches out of aluminum foil and spoon mixture (including the liquid) into the center of each pouch, dividing ingredients equally.
• Fold edges of pouches tightly and form envelopes, leaving a bit of room for hot air and expansion within the pouch.
• Put on grill set at medium-high and cook for 10 to 15 minutes, turning the pouches several times to cook evenly.
• Serve on tortillas with toppings such as sour cream or guacamole, if desired.  This meal may also be served over a salad.

Recipe: Hummus & Feta Stuffed Grilled Eggplant

If you're following the blood type diet, this recipe will work for all the types except O (which shouldn't eat many legumes). Some say A types should not eat cheese, but according to Dr. D'Adamo's book, feta is okay.

This is a great summer recipe which incorporates some of that extra eggplant, which is delicious grilled, plus tomatoes and green onions. It's a simple recipe, but one which is sure to delight! Ingredients can easily be adjusted proportionally to serve more people.

Hummus And Feta Stuffed Grilled Eggplant
(Serves 2-3 as an appetizer; 1 as a snack.)

Ingredients:

Roasted eggplant (Photo credit: Wikipedia)

1 small eggplant
1/2 cup hummus
1/2 crumbled feta cheese
6 green onions, chopped small
1 small ripe tomato, diced
salt and pepper

Instructions:

• Wash and cut eggplant lengthwise into 1/4 thick strips. Grill, broil, or roast eggplant slices until lightly browned and softens.
• Lay eggplant slices out onto a work surface. Spread the hummus evenly over each eggplant slice.
• Sprinkle the feta cheese evenly over each slice.
• Top with the onions, sprinkling them evenly on each slice.
• Distribute the diced tomato pieces on top. Sprinkle with salt and pepper to taste.
• Start at a thin end and roll the eggplant up over the stuffing ingredients. Serve warm.

Recipe - Grilled Pineapple Banana Kabobs with Lemon Glaze

If you're looking to dress up a holiday picnic, or just add something a little special to a family dinner around the grill, here's a new one to try. Desserts from the grill can include more than just S'Mores. This one combines the sweetness of bananas and summery pineapple with the tangy zest of lemon for a tropical grilled treat!

Grilled Pineapple Banana Kabobs with Sweet Lemon Glaze

bananas (Photo credit: Fernando Stankuns)

Ingredients:

8 bamboo skewers, soaked in water for at least 4 hours
4 ripe bananas, unpeeled, ends cut off, cut into 2-inch chunks, with 1 lengthwise slice in each peel
1 fresh pineapple, peeled, cored, and cut into 2-inch chunks
1/2 cup turbinado (raw) sugar
1/2 lemon zested and juiced

Directions:

1. Put the fruit on the skewers, alternating between the banana and pineapple chunks, and set aside.
2. Put the sugar in a small heavy-bottomed sauce pan and place over medium-high heat; cook stirring with a wooden spoon until the sugar turns into liquid, about 3 to 4 minutes. Continue stirring and add the lemon zest and juice. Set aside.
3. Set your grill to medium-high heat.
4. Brush the skewered banana and pineapple with the glaze and put skewers on grill.
5. Cook for 2 to 3 minutes, roll and cook 2 to 3 minutes, repeating until fruit is lightly browned on all sides.
6. Remove from grill and when cooled enough to handle, remove banana peels, then brush again with remaining glaze and serve.

More Great Grilling Recipes: 
   

Recipe - Ballpark Sausages with Grilled Peppers and Onions

Here's a great recipe to try for some tasty summer grilling fun.  Whether it's a quintessential grilling summer holiday like the 4th of July, or just a weekend on the patio with the family, grilled foods are easy, convenient, and just a great part of summer!

Check out this classic recipe on the grill, and bask in these early summer days with a big ol' sausage! :-)

Ballpark Sausages with Grilled Peppers and Onions

Some sausages grilling (Photo credit: Wikipedia)

Ingredients:

3 green bell peppers, cleaned and cut into strips
1 medium sweet onion, cut into wedges
1 Tbsp vegetable oil
1 package (14 ounce size) smoked hot or sweet Italian sausages, cut in half lengthwise
4 hero rolls, sliced open
2 Tbsp balsamic vinegar
1 cup shredded mozzarella

Directions:

• Turn grill on and heat to medium-hot.
• Put peppers and onions in a bowl with oil and toss to combine, then put in grilling basket or tray.
• Place basket with peppers and onions on grill and sausages directly on grates.
• Cook peppers and onions until just starting to char, about 3 or 4 minutes, then flip and continue cooking for 3 or 4 minutes or until soft and nicely charred.
• Cook sausages about 3 or 4 minutes, then flip and continue cooking for about the same time or until they get nice and hot and have good grill marks.
• Put open side of rolls down on grill during the last minute of cooking to toast.
• Remove everything from grill, and dump peppers and onions, along with the sausages into a large bowl or pot, add vinegar and mozzarella cheese and toss to combine.
• To serve, use tongs and take 2 sausage halves, and a generous amount of peppers and onions and put on a toasted bun. Add a bit of mustard if desired.

Yum! Fire up the grill - I'm hungry already!


Get Grilling: 
   

Recipe: Grilled Scallops With Ginger Cucumber Mango Salsa

If you like seafood and grilling out, now is the season to get the grill going, and this tasty, healthy summer recipe will give your tastebuds a real treat! The spicy combination of cilantro and ginger, with the cool cucumber, tangy lime, and sweet mango, provides a perfect foil for the mild sweetness of sea scallops. (But feel free to try this salsa with chicken or other fish as well - it's pretty versatile.)

Grilled Scallops With Ginger Cucumber Mango Salsa
Ingredients:

2 mangoes, diced small
2 small cucumbers, peeled and diced small
1 Tbsp fresh grated ginger root
2 tsp fresh lime juice
1 Tbsp extra virgin olive oil
1/2 cup fresh cilantro, chopped
1/2 tsp salt
1/8 tsp black pepper
1 1/2 lbs sea scallops

Directions:

1. In a glass bowl, put the mangoes, cucumbers, ginger, lime juice, olive oil, cilantro, salt and pepper; toss to combine well. Set aside while you grill the scallops.
2. Lay scallops out on a work surface and dry with paper towels; sprinkle with salt and pepper on both sides.
3. Grill scallops either inside or outside - if inside put a little olive oil in a ridged grilling pan over medium-high heat.  When hot, put scallops in, cooking until seared well, then turn and cook the other side. They should be good and golden brown and cooked through.  This should take 2 to 3 minutes on each side, depending on the size.
4. Spoon generous portions of the salsa on serving plates, then arrange scallops on top of each plate. (You can also extend this meal with cooked white or brown rice, depending on your diet.)

Recipe - Grilled Beer Brats with Caramelized Onions

Trying to get all your grilling in before the end of the season? Be sure to fit this one in somewhere!

Image via WikipediaGrilled Beer Brats with Caramelized Onions

Ingredients:
1 package (19 oz) fresh bratwurst
2 large onions, thinly sliced
1 tsp caraway seeds
3 bottles (12 oz ea) good beer
2 Tbsp olive oil
5 buns or rolls
mustard to taste

Directions:

1. In a large pot, put the brats, onions, caraway seeds, and beer.  Bring to a boil, then turn down and simmer for 15 to 20 minutes.  Remove brats and set aside.
2. Pour liquid through a colander and take the onion mixture left in colander and put in large skillet with a drizzle of olive oil.  
3. Turn heat on under skillet to low, cover skillet, and let simmer very slowly until caramelized, stirring occasionally.  This will take at least 20 to 25 minutes if done correctly.  The onions will become golden brown, soft, and sweet.
4. When ready to eat, set grill to medium heat.  Put brats on grill and cook about 10 minutes, turning often so all sides get good grill marks.
5. Serve on buns with mustard and a generous helping of caramelized onion on top. (Please! No ketchup.)

More Grill Recipes & Resources: