Summer signals time to break out the barbecue grill
Seasonal heat is on the way, meaning the time is nigh to get out of the kitchen and start cooking outdoors. Here are a few recipes to break out of the routine and create new traditions.
Think broadly and try a char-grilled Caesar salad. Use a side burner to boil potatoes or cook down a made-from-scratch barbecue sauce. Since mankind discovered how to manage fire to prepare food, the possibilities have grown exponentially.
Explore new horizons and send recipes to [email protected] recipes below can be found on justapinch.com.
Grilled Caesar Salad
Two heads of romaine lettuce
1/4 cup olive oil, extra virgin
1/2 cup parmigiano-reggiano grated
croutons
Dressing
2 cloves garlic
2 tbsp. fresh lemon juice
1 tsp. anchovy paste (can be omitted)
1 tsp. Dijon mustard
1 cup mayonnaise
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
Heat grill. Wash lettuce and cut in half lengthwise. Shake dry and set on paper towels.
Mix all the dressing ingredients and refrigerate until needed.
Brush lettuce with olive oil. Place on the grill just long enough to make it wilt a bit and create grill marks, usually 2-5 minutes.
Place the lettuce heads on a plate, drizzle with dressing, then sprinkle with cheese and croutons. Squeeze additional lemon on top, if desired.
Courtesy of Trish Russell
Papas Grilled Chicken With a Twist
1 medium chicken
1 stick butter, unsalted
1/2 cup margarine
1/2 cup Lea & Perrins Worcestershire sauce
1/2 cup A-1 sauce
1/2 tsp. garlic powder
1 clove fresh garlic, crushed
1 large chipotle pepper
Wash chicken and pat dry, cut into pieces and set aside. In a small saucepan, melt butter and margarine. Add Worcestershire and A-1 sauces, garlic powder, garlic and chipotle pepper to the butter mixture.
Bring mixture to a boil and quickly reduce to a simmer for about 15 minutes until the sauce slightly thickens.
Set grill to a medium heat. Put chicken pieces on the grill, skin side up. Baste with the sauce, rotating and flipping until done.
Courtesy of Denny Keller
Big Blue Burgers
1 1/3 lbs. ground sirloin
1 tbsp. Worcestershire sauce
Handful of chopped, flat-leaf parsley
1 shallot or boiling onion, minced
1/2 lb. crumbled blue cheese
Extra-virgin olive oil for drizzling
Steak seasoning or coarse salt and pepper
4 crusty rolls, split
Toppings
Romaine lettuce leaves
Vine-ripened tomato slices
Blue cheese dressing
Combine first four ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat and gently form patty around cheese.
Brush or drizzle burgers with olive oil and grill on indoor electric grill preheated to high for 7-8 minutes on each side. On an outdoor grill, cook six minutes on each side, 6 inches from coals, or over medium-high gas flame with the grill lid closed.
Serve burgers on split rolls with lettuce, tomato and blue cheese dressing.
Courtesy of Jamallah Bergman
Balsamic Potato Salad
1 lb. new red potatoes
1 cup sour cream
1/4 cup balsamic vinegar
2 tbsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tbsp. pepper
1/2 cup green onions
1/2 cup celery
1/2 cup radishes, sliced
Cook potatoes in a large pot of boiling salted water over medium heat just until tender, about 15-20 minutes.
Meanwhile, make balsamic dressing. Whisk sour cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until blended.
Stir in all but two tablespoons of the sliced green onions.
Drain potatoes well in a colander. Transfer to bowl, add dressing and gently toss to coat. Let potatoes cool to room temperature.
Add celery and radishes to potatoes and toss gently to combine. Line serving bowl with romaine leaves and spoon potato salad onto lettuce. Sprinkle salad with reserved scallions.
Courtesy of Tonya Young