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12 of the best grilling recipes to improve your game this summer

With a few weeks away from the last official summer grill parties, now is a good time to try out some new techniques and recipes and maybe get creative with what might already be in your recipe file, your refrigerator or pantry.

Grilling fish can be tricky, even for well-seasoned cooks. To understand the why and how, learn about the art and science of grilling fish. Russ Parsons gives clear explanations, tips and tricks. After all, grilled fish – whole, fillets and steaks – should be part of any good cook’s repertoire.

To train with whole fish, try the succulent mackerel with salmoriglio. To hone your skills in grilling fillets with skin, sardines with white bean salad and pesto are a good bet. Silky Grilled Salmon with Dill will teach you yet another trick. And grilled swordfish with quick mashed potatoes is a delicious way to practice grilling fish steaks.

If you want to go beyond basic grilled vegetables, add new vegetable recipes to your repertoire. Grilled avocado complements a salad of marinated tomatoes. This grilled baby new potato salad is a light, mayonnaise-free version of the classic picnic dish. A grilled wild mushroom salad is packed with umami and contrasting textures. Grilled Vegetable Penne is a good reminder to always grill a few extra vegetables for a future meal, to mix with pasta, cereal or green vegetables.

Desserts are another way to expand your grilling horizons. Bake (or buy) a basic pound cake, grill it on the grill, and top it with grilled peaches and whiskey caramel sauce. Don’t hesitate to swap the peaches for any other stone fruit – nectarines, apricots, plums, pluots, etc. Al. – they’re all great on the grill. Or try full “cooking” on your grill. Bread pudding tastes different when baked on a grill than in the oven, as you would with Salted Caramel Bread Pudding. Gluten-free pan brownies are chewy and chewy with a charred crust, and they can cook on the grill while you eat your main course.

Whether you are looking for new dishes for your next meeting or want to improve your grilling skills, these recipes will help you.

Grilled scallions add a smoky depth to an herb-filled relish to serve over grilled swordfish, potatoes and green beans.


Time
40 minutes


Yields
For 4 people

Sardines grilled skin side only are served on a salad of tomatoes, cucumbers and white beans and drizzled with a quick pesto.


Time
35 minutes


Yields
For 4 to 6 people

Salmoriglio adds the pungent scent of fresh oregano to the common combination of good olive oil, lemon juice, parsley, garlic, and sea salt. It is good with grilled mackerel and swordfish.


Time
30 minutes


Yields
For 4 to 6 people

A simple mayonnaise and dill sauce is brushed over the salmon before grilling.


Time
20 minutes


Yields
For 4 people

Grilled vegetables are great for everyday meals, special occasions and everything in between.


Time
40 minutes


Yields
For 6 to 8 people

Grilled potatoes and green beans are mixed with a minty and balsamic Dijon vinaigrette for a refreshing and subtly smoky potato salad.


Time
25 minutes


Yields
For 6 persons

Portabello, crimini and shiitake mushrooms are marinated in a shallot balsamic vinaigrette, grilled and tossed with baby leaves, Gorgonzola cheese and Parmesan croutons.


Time
30 minutes


Yields
For 4 people

Sliced ​​and brushed peppers in olive oil, sweet onions and cooked cherry tomatoes that are both crunchy and tender with lightly charred edges along with fresh herbs dazzle a pound of pasta.


Time
20 minutes


Yields
For 4 people

The grilled avocado halves are topped with marinated cherry tomatoes in a tangy dressing of olive oil, Dijon mustard and sherry vinegar, onion, basil, capers and garlic.


Time
25 minutes


Yields
For 4 people

The flames seductively toast the sugars around the edges of the cake and add a caramelized nut to the fruit. A drizzle of caramel whiskey sauce gilds the lily.


Time
50 minutes


Yields
For 6 to 8 people

Creamy, creamy bread pudding gets a hint of smoke when baking it on a grill. The salted caramel sauce further complements the woody flavor.


Time
1h30


Yields
For 10 to 12 people

These chocolate brownies come off the grill with a thick charred crust, a chewy, chewy center, and a subtle, smoky aroma and flavor.


Time
1 hour


Yields
For 8 to 12 people


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