- Details Magazine | Summer Grilling | Tue, Jul 9, 2013 1:21 PM EDT | Comments
By Joy Manning, Photography by Charles MastersIt's not that there's anything wrong with throwing burgers, brats, and steaks on the Weber-it's that you can do better. Take a page from cutting-edge chefs who are using the grill to make sophisticated dishes that bring a charred edge to sweet fruit, fresh seafood, seasonal greens, and hand-rolled pizzas-even cocktail mixers and desserts. No, the reasons to reject red meat this summer have nothing to do with health, and everything to do with taste.
Here are nine unexpected chef-endorsed ingredients to make your next cookout free of meat-and full of sophistication. See all the recipes-and more.
The archetypal summer fruit is improved after a few minutes on the grates, which caramelizes the sugars, bringing a smoke-tinged contrast to its juicy sweetness. Try it in an herbaceous chili-spiked salsa, like the one Graham Elliot makes at his eponymous Chicago restaurant.
2. Oysters...Read More »
At Lucy's Fried Chicken in Austin, James Holm
- Foodandwine.com | Summer Grilling | Mon, Jul 8, 2013 5:06 PM EDT | Comments
By Food & Wine
This is a perfect party dish because it's so easy to assemble, and you can marinate and skewer the shrimp ahead of time. Flavorful Kebab RecipesSpiced Shrimp and Tomato Kebabs
Spiced Shrimp and Tomato Kebabs
1/4 cup thinly sliced peeled ginger
4 garlic cloves
1/4 cup packed cilantro leaves
2 tablespoons packed basil leaves
1 tablespoon packed mint leaves
1 teaspoon cayenne
1 teaspoon smoked paprika
2 tablespoons lime juice
2 teaspoons honey
2 teaspoons salt
2 tablespoons extra-virgin olive oil, plus more for brushing
40 large shrimp (about 2 pounds), shelled and deveined
1 pint grape tomatoes
1. In a food processor, combine the ginger with the garlic, cilantro, basil, mint, cayenne, paprika, lime juice, honey, salt and the 2 tablespoons of olive oil and puree. Scrape the marinade into a large bowl, add the shrimp and toss to coat. Cover and refrigerate for at least 30 minutes or for up to 4 hours.
2. Thread the shrimp and tomatoes onto skewers.
3. Light a grill and oil the grates. Grill the skewers...Read More »
- Everyday Food | Summer Grilling | Mon, Jul 8, 2013 4:47 PM EDT | CommentsThis recipe deserves a gold star! We've taken some of the summer's brightest flavors -- juicy tomatoes and sweet corn -- and grilled them before tossing them together to make this pasta salad. Dolloped with ricotta and a bit of fresh basil, this vegetarian dinner is one that even the biggest meat-eaters will adore.
Grilled Tomato and Corn Pasta
Related: Easy, Everyday Meatless Recipes
Salt and pepper
3/4 pound gemelli pasta
1/4 cup olive oil, plus more for grilling
1 1/2 pounds beefsteak tomatoes, halved
3 ears corn
1 cup ricotta
1/2 cup torn fresh basil
1. In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.2. Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes and corn with 2 tablespoons oil and season. Grill, turning occasionally, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.
3. Chop tomatoe...Read More »
- The Daily Meal | Summer Grilling | Tue, Jul 9, 2013 10:53 AM EDT | CommentsWhen it comes to grilling, and cooking in general, it's easy to get wrapped up in buying fun gadgets and kitchen products. But when you stock your house with a bunch of useless tools that you only use once, you end up having a graveyard of novelty items collecting dust (think golf-themed BBQ tools).
Best Steak Grilling Tips From the Pros
Sure, it's fun to have some cool gadgets, but there has to be a limit - and they should be ones you actually use. To help you avoid wasting your money and precious storage space, we asked The Cooking Guy Sam Zien and Food Network's Aaron McCargo what they thought were some of the more ridiculous tools out there and came up with a few of our own.
In Season: Cherries
McCargo has some words of advice for the hard-core grilling people who have all the specialty tools: "People get way too sensitive and paranoid about what's going on out there. You don't have to be gentle, nothing you do on a barbecue is really tender anyway." So this summer, put away the briefc...Read More »
- Wed, Jul 3, 2013 8:34 PM EDT | Comments