- Tuscan bread
- Grilled artichokes
- Grilled Brussels sprouts
- Thai cucumber salad
- Grilled peaches
Basic Preparation
Nothing says summer like using the grill. This also means the oven doesn't heat up the kitchen. I highly recommend spending the extra money for a grill that will last. Cheap grills will produce uneven heat after a couple of years of use as the burners corrode and clog. Also make sure that you clean the grates with a damp cloth to remove any of those little metal bristles from a grill brush...they are dangerous if swallowed.
These recipes will create a full meal for two.
Grilled Artichokes
1 Artichoke
2 tbl butter
salt and pepper to taste
garlic (optional)
Preheat the grill to 500 degrees.
Trim the prickles, cut in half, remove the choke (the hairy bit) and put two tablespoons of butter in each half. Salt and pepper lightly and add minced fresh garlic if desired. Wrap tightly in aluminum foil. Grill on each side for 10 minutes with the grill cover down.
Grilled Brussels Sprouts
1# Brussles sprouts, trimmed and halved
4 tbl extra virgin olive oil
1 clove garlic
1/2 tsp red pepper flakes
1/8 cup Parmesan cheese, grated
salt and pepper
Preheat the grill to 500 degrees.
Toss with half the oil and salt and pepper. Place in one layer cut side down on two pieces of aluminum foil. Top with two more sheets of foil and crimp all around. Grill foil packet on each side for 5 minutes with the grill cover down. Heat the other half of the oil in a small skillet until shimmering. Add the garlic and red pepper flakes and saute until brown, about 1 minute. When the Brussels sprouts are done, toss with the garlic oil and Parmesan cheese.
Thai Cucumber Salad
4 cucumbers, peeled, seeded, halved lengthwise, and thinly sliced
1/3 cup white wine vinegar
1 tbl lime juice
1 tbl fish sauce
2 red Serrano chilies, finely minced
2 tsp olive oil
2 tsp sugar
2 tsp salt
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/4 cup dry roasted peanuts, chopped
Wisk all but the cucumbers, mint, basil, and peanuts. Pat the cucumbers dry and toss with the mint, basil, and peanuts. Cover with the dressing and toss again.
Grilled Peaches
2 peaches, sliced into 1/4 inch slices
extra virgin olive oil (optional)
cream (optional)
paprika (optional)
Brush them the oil if using. Place the peach sliced on a very hot grill with the cover open, 1-2 minutes per side. There should be good grill marks when done. Can be served warm or cold and with cream and/or a dusting of paprika if desired.
Nothing says summer like using the grill. This also means the oven doesn't heat up the kitchen. I highly recommend spending the extra money for a grill that will last. Cheap grills will produce uneven heat after a couple of years of use as the burners corrode and clog. Also make sure that you clean the grates with a damp cloth to remove any of those little metal bristles from a grill brush...they are dangerous if swallowed.
These recipes will create a full meal for two.
Grilled Artichokes
1 Artichoke
2 tbl butter
salt and pepper to taste
garlic (optional)
Preheat the grill to 500 degrees.
Trim the prickles, cut in half, remove the choke (the hairy bit) and put two tablespoons of butter in each half. Salt and pepper lightly and add minced fresh garlic if desired. Wrap tightly in aluminum foil. Grill on each side for 10 minutes with the grill cover down.
Grilled Brussels Sprouts
1# Brussles sprouts, trimmed and halved
4 tbl extra virgin olive oil
1 clove garlic
1/2 tsp red pepper flakes
1/8 cup Parmesan cheese, grated
salt and pepper
Preheat the grill to 500 degrees.
Toss with half the oil and salt and pepper. Place in one layer cut side down on two pieces of aluminum foil. Top with two more sheets of foil and crimp all around. Grill foil packet on each side for 5 minutes with the grill cover down. Heat the other half of the oil in a small skillet until shimmering. Add the garlic and red pepper flakes and saute until brown, about 1 minute. When the Brussels sprouts are done, toss with the garlic oil and Parmesan cheese.
Thai Cucumber Salad
4 cucumbers, peeled, seeded, halved lengthwise, and thinly sliced
1/3 cup white wine vinegar
1 tbl lime juice
1 tbl fish sauce
2 red Serrano chilies, finely minced
2 tsp olive oil
2 tsp sugar
2 tsp salt
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/4 cup dry roasted peanuts, chopped
Wisk all but the cucumbers, mint, basil, and peanuts. Pat the cucumbers dry and toss with the mint, basil, and peanuts. Cover with the dressing and toss again.
Grilled Peaches
2 peaches, sliced into 1/4 inch slices
extra virgin olive oil (optional)
cream (optional)
paprika (optional)
Brush them the oil if using. Place the peach sliced on a very hot grill with the cover open, 1-2 minutes per side. There should be good grill marks when done. Can be served warm or cold and with cream and/or a dusting of paprika if desired.
