Hot August Nights Grill Thoughts

The grill can be your best friend throughout the summer months! Even though I strongly recommend that you do not solely use it for all your meal preparations, it is nice to be outside in the warm evenings and cook everything you want on the grill. Below are a few quick, simple and healthy ideas to make your grill time the best it can be.

Meats and Marinades
Chicken: A simple lemon pepper dusting on chicken thighs can be the best flavor enhancer. But if you prefer breast meat then you have got to try marinading the white meat in a zip lock bag with your favorite Italian dressing, one wala-wala onion quartered, and a 1/2 pound of whole mushrooms.

1/4 cup balsamic vinegar and 1/4 cup extra virgin olive oil, 3 garlic cloves minced and 2 TBLSP. honey makes a wonderful chicken marinade. Add in a 1/2 cup of orange juice for some added zing and as a natural tenderizer.

Beef:The better the cut the less you do to it! Sea salt and freshly ground black pepper are wonderful, if you need a tenderizer try: lime juice, pineapple juice or mango.

Zesty Wine Marinade:( good on beef or lamb)

2 cups red wine
1 small diced white onion
Two 3- inch strips of orange zest
2 sprigs of coarsely chopped fresh rosemary
2 Tblsp. Orange marmalade jelly
1-teaspoon sea salt
1-teaspoon black pepper

Mix together in a bowl and then pour into a large zip lock bag with your beef or lamb, seal and let marinade for 10 to 30 minutes.

Seafood: For the most part, we might kabob some shrimp, but we like fresh trout on the grill cooked in lemon and butter in foil, or marinated in a teriyaki sauce and then grilled or we grill salmon. I like the salmon kept simple; marinade ahead in a dish with some lemon juice and thyme. Then grill and don’t over cook, salmon should be treated more like beef and let to stay rare toward the center.

Garlic Rub: (great on chicken or seafood)
10 cloves garlic minced
1 Tblsp. Organic extra virgin olive oil
2 tsp. Mustard (stone-ground)
1 tsp. Sea salt
½ tsp. Ground black pepper
1 tsp. Grated lemon zest

Combine ingredients in a bowl. Rub onto any of the above items and let sit for 10 to 20 minutes.

For a sweet touch to this rub, add 1 to 2 Tblsp. Organic raw honey.

Vegetables on the grill:

Try grilling your salad! That is correct I said salad. Take two hearts of roman and cut in half length wise. Drizzle with olive oil, sprinkle with salt and pepper. Grill face down until just wilted. With this cut tomatoes in half and bell peppers, zucchini and mushrooms. drizzle all with olive oil before grilling. When grill marks have formed and vegetables are tender and juicy, remove from heat. Chop quickly and toss. Serve with a sprinkle of seasoned rice wine vinegar.

Favorite Grilled Dessert:

Take peaches or nectarines, one per person eating. Cut in half, remove pit. Brush on a little canola oil and grill face down for 3 or 4 minutes. Or until fruit is juicy and tender. remove from grill, place in individual glass serve bowls face up. Scoop your favorite vanilla bean ice cream on top and drizzle with 2 tsp. raw honey.