- Bon Appétit Magazine | Summer Grilling | Fri, Jul 26, 2013 1:43 PM EDT | Comments
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- The Daily Meal | Summer Grilling | Tue, Jul 23, 2013 1:43 PM EDT | CommentsWith the summer months flying by, we're constantly thinking about the grill and what else we can cook on it. And that's how we arrived at grilled pizza. There's really nothing better, because grilled pizza epitomizes pretty much everything we love about grilling.
Related: 12 Most Bizarre Pizza Toppings
Like that smoky, charred flavor a grill gives to foods. That flavor is all the more appreciated when applied to a pizza's crust, and it helps you obtain that authentic, wood-fired pizza flavor you think you can only get at restaurants. Or the fact that a grill keeps us out of our hot kitchens and allows us to cook outside. No one likes to make a pizza in a hot oven during the summer, and a grill makes it possible for you to avoid cranking it up to 450 degrees. Last but not least - it's easy. Just like how you can throw a burger on the grill and have it ready in minutes, a pizza on the grill is just as simple and fast, so what's not to love about that?
Related: Avocados for Summer
In case you...Read More »
- Yumsugar | Summer Grilling | Wed, Jul 24, 2013 7:12 PM EDT | CommentsSource: 5 Summer Vegetables and What to Make With Them
Now that we're in the swing of all the season's produce, it's time to take advantage of the berries, stone fruits, and Summer vegetables at the farmers market. My current obsession with produce spans far and wide and includes vegetables like zucchini, tomatillos, and okra. Make the most of what you're seeing this season when you keep reading!
- What to Buy: Zucchini Squash: Zucchini - or courgettes, as they're also known - are abundant and inexpensive right now. Savor their delicate texture and flavor until the end of August.
- What to Make: Zucchini Crostini: Meld zucchini, feta, dill, and lemon zest together for a Summer salad that takes just minutes.
- What to Buy: Corn: Ears of white and yellow corn, plump with sweet baby kernels, are ripe and ready for the picking. Once they've been picked, they should be consumed as soon as possible.
- What to Make: Mexican Street-Food-Style Grilled Corn: Mimic Mexico's famed elote asado by gril
- Good Housekeeping | Summer Grilling | Thu, Jul 25, 2013 12:06 PM EDT | CommentsBite-size bratwurst slices alternate with veggies in this kebab version of the Sheboygan, WI, classic, which is basted in a beer-brown sugar sauce.
Beer Brat Skewers with Spicy Slaw
Yields: 4 main-dish servings
Total Time: 45 min
Prep Time: 35 min
Related: The Ultimate Guide to Grilling Veggies
Ingredients:...Read More »
- 4 tablespoon(s) cider vinegar
- 3 tablespoon(s) packed brown sugar
- 1 teaspoon(s) packed brown sugar
- 1/4 teaspoon(s) crushed red pepper
- 1/2 head(s) (medium) cabbage, very thinly sliced, (6 cups)
- 1/2 cup(s) beer
- 2 teaspoon(s) lower-sodium soy sauce
- 2 medium onions
- 2 large red peppers
- 6 (1 pound) fully cooked bratwurst sausages
Related: 7 Tasty -- and Healthy! -- BBQ Recipes
1. In large bowl, stir 3 tablespoons vinegar, 1 teaspoon brown sugar, 1/4 teaspoon salt, 1/8 teaspoon crushed red pepper, and 1/8 teaspoon freshly ground black pepper until sugar dissolves. Add cabbage; toss to coat. Let stand.
2. Prepare grill for direct grilling on medium-low.
- Food52 | Summer Grilling | Wed, Jul 24, 2013 10:40 AM EDT | Comments
Food52 Guest Editor Pati Jinich is an authority on Mexican cooking and author of Pati's Mexican Table. Today, Pati shares a recipe that takes Elote, the famous Mexican street food, and brings it straight to your kitchen.
Messy goodness on a stick. That's what this is. Crunchy, juicy, sweet corn slathered in butter and mayo, coated in crumbled queso fresco, sprinkled with chile powder and salt, and drizzled with lime juice: it is one of those ubiquitous street foods of Mexico. I stalk street corn vendors when I am in Mexico, and my kids do exactly the same thing.
>>RELATED: A Japanese street food that will also have you going crazy: Shrimp Pancakes.
To keep us all out of jail, I give them a hit of the "crazy corn" at home. Though my boys tend to have radically different preferences, this is one where their preferences clearly align: they want everything on there. When you serve it, just lay out all the garnishes -- and lots of napkins -- and let them go.
Crazy Street Corn
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