Grill Out this Summer!

One of my favorite summer past times is grilling. The simple idea of taking the kitchen outside is a slice of heaven. With the official grilling weekend behind us now, I thought I would spice up your summer meals with some yummy grilling recipes that go beyond the modest burgers, dogs and steak tips. Don’t get me wrong, these are staples in our house, but a goal of mine this summer is to try and add some flare to my grill with some of these unique twists on summer flavor.

Have you ever grilled cabbage or artichokes? Have you ever heard of grilling fruit? Me neither, but this year I plan to break away from the mundane and dip my toe into the pool of fun flavors that my Weber was built to deliver.

Here are just a few recipes to get your taste buds dancing.

 

Grilled Cabbage Wedges with Spicy Lime Dressing (from the Kitchn)

1/4 cup fresh lime juice

1/4 cup extra-virgin olive oil

1 teaspoon fish sauce

2 garlic cloves

1/4 cup cilantro leaves

1/2 teaspoon salt

1/2 teaspoon cayenne

1/2 teaspoon sugar

1 head of cabbage (I used half of head of green and half a head of purple)

Canola oil

 

Preheat grill.

In the bowl of a food processor or blender combine the lime juice, olive oil, fish sauce, garlic, cilantro, salt, cayenne and sugar and pulse or blend until the sauce is pale orange color in color.  Set aside.

Remove the loosest, toughest outer leaves from the cabbage; cut into 8 evenly sized wedges.  Do not remove the stalk or inner core.  Lightly brush the wedges with canola oil.

Place the wedges on the grill and cover.  Cook for 5 to 7 minutes or until the edges of each layer are blackened and the cabbage is beginning to soften.  Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side.  Remove the cabbage when it is beginning to wilt, but is still firm in the middle.  If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don’t burn.  Don’t be afraid of the blackened edges; you want a lot of grill and char marks on the cabbage.

Take the cabbage off the grill and place on a serving plate.  Pour the dressing over the top of the cabbage and serve immediately with wedges of lime.

 

Grilled Artichokes (from epicurious)

INGREDIENTS

• 2 lemons, halved
• 6 large artichokes
• 2/3 cup extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 3 tablespoons chopped fresh mint

 

PREPARATION

•                     Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.
•                     Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
•                     Prepare barbecue (medium-high heat). Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of remaining dressing. Serve warm or at room temperature.

 

 

GRILLED FRUIT WITH HONEY AND YOGURT (from playingwithmyfood)

How can a dish so simple be so delicious? Fresh and flavorful ingredients are key. Here in Northern California where I am spending the month of September, Autumn Flame Peaches signal the end of peach season. They are a bit firmer than other varieties and stand up well to grilling. Throw in some plums and yogurt and it’s almost ready to serve!

Cut peaches and plums in half. Drizzle with olive oil.

Place cut side down on a hot grill for a few minutes until you see grill marks.

Remove from heat and set aside.

Drizzle cut side with honey and place on plate or bowl  set over unflavored yogurt. Sprinkle with hazelnuts or pistachios, fresh mint or basil leaves.