Enjoy the smokey flavors of the grill this fall

There’s still plenty of time to make delicious foods for every meal as well as desserts as the weather cools

 

Labor Day may have passed, but that doesn’t mean grilling season is over.

After all, the weather is still mild and, even if it gets colder, a grill is a great place to warm up while making a meal or a dessert.

It’s a perfect way to cap off a crisp fall day — or even a winter one, if you’re ready to brave the cold.

But that’s looking far ahead. There’s plenty of summer produce to enjoy on the grill, as well as football favorites and campfire specials such as s’mores and grilled fruit.

One more plus for grilling your meal — clean up is generally much simpler, freeing you to spend more time with your family.

When grilling, trim visible fat from meat and poultry to help prevent flare-ups.

For the most part, grill over medium heat. For gas grills, set controls to medium. For charcoal grills, the coals should no longer be flaming and be covered with gray ash.

If food is grilled at a temperature that’s too high, the exterior can become overcooked or charred before the interior is done. Charring meat, poultry or fish is not recommended.

Use an instant-read thermometer inserted horizontally into the side of the meat to check if it is done. Thermometers should penetrate the thickest part or center of the meat and not touch bone, fat or the grill.

Use a long-handled spatula to turn meats, and don’t press, flatten or pierce the meat or flavorful juices will be lost.

Following are some recipes from www.food52.com.

 

 

food52.com

 

Grilled Flatbread

 

3 cups bread flour

1 teaspoon kosher salt

1 teaspoon instant yeast

1-1/4 cups warm water

1/4 cup extra-virgin olive oil, plus more for brushing

Flaky salt, for finishing

Leaves of 1 to 2 sprigs rosemary

 

In a large bowl, whisk flour and salt to combine. Add yeast and mix to combine. Make a well in the center of the bowl and pour the water and olive oil in it. Use a wooden spoon to mix until the mixture forms a shaggy mass.

On a lightly floured work surface, knead the dough six to nine minutes, until it forms a smooth ball. You may also  knead it in a stand mixer fitted with a dough hook for three to four minutes on medium speed).

Transfer dough to a medium, lightly oiled bowl, loosely cover and let it rise 30 to 60 minutes, until dough is doubled in size.

Preheat a grill or grill pan until smoking hot. Clean and oil the grates of the grill.

Divide dough into four even pieces using oiled hands. Holding dough on its outside edges, stretch it gently, letting gravity do most of the work to form it into an oblong shape. Lightly oil both sides of the dough on a baking sheet that is greased with oil.

Cook on grill for three to four minutes per side, until golden brown. While still hot, brush with olive oil and top with flaky salt and rosemary leaves.

Flatbread is best warm, but will keep for a couple days.

 

 

 

Grilled Banana With Chocolate and Crushed Peanut Brittle

 

1 tablespoon butter, softened

2 tablespoons crushed or chopped peanut brittle

2 tablespoons chopped dark chocolate

1 ripe banana

Ice cream, optional

 

If using a gas grill, heat it for medium direct cooking. If using a charcoal grill, after taking dinner off, heat and close the lid. In either case, clean the grates.

Put butter, peanut brittle and chocolate in a small bowl and mash together. Slit banana from top to bottom along one side, through the top peel but not the bottom peel. Pull the banana open and push the filling into the slit.

Put banana on the grill directly over the fire, slit side up. Close lid and cook about five minutes, until the peel turns black. Transfer to a plate.

Eat right from the peel or spoon over ice cream, angel food cake or vanilla pudding.

 

 

 

Colby Garrelts’ Grilled Pork Loin With Green Bean Arugula Salad

 

For pork loin:

1 boneless center cut pork loin

1/2 cup olive oil

1/2 cup apple cider vinegar

1/3 cup Dijon mustard

1/4 cup honey

3 tablespoons prepared horseradish

2 tablespoons minced garlic

For salad:

1/2 cup rice wine vinegar

1/3 cup olive oil

1/4 cup honey

1 tablespoon fresh lemon juice

12 ounces green beans

1/2 to 1 cups baby arugula, loosely packed

4 ounces goat cheese

2 ounces thinly sliced prosciutto, torn into bite-sized pieces

 

Place pork loin in resealable plastic food storage bag. Mix oil, vinegar, mustard, honey, horseradish and garlic and pour over pork. Marinate in refrigerator for two hours.

Remove pork loin from the marinade and lightly pat dry. Grill over medium heat for 18 to 20 minutes per pound, turning occasionally, until the internal temperature reaches 145 to 160 degrees. Let stand 10 minutes before slicing to serve.

Whisk together vinegar, olive oil, honey and lemon juice. Set aside.

Boil green beans in salted water for two to three minutes, until beans are bright green. Remove from water and place in ice water, then drain and toss with arugula and vinaigrette in large bowl. Season with salt and pepper.

Divide beans between four plates. Top with goat cheese and prosciutto. Slice pork loin and arrange on plates for serving.

 

 

 

Grilled Strawberries Romanoff

 

1 pound strawberries, hulled

1/4 cup sugar

2 tablespoons Grand Marnier

1 pint vanilla ice cream

 

If using a gas grill, heat it for medium direct cooking. If using a charcoal grill, heat and close the lid. In either case, clean the grates.

Gently toss strawberries with sugar to coat. Place on the grill directly over the fire. Close the lid and cook about five minutes, rolling them around once, until heated through.

Transfer strawberries to a bowl. Cut in halves or quarters, depending on their size, and toss with Grand Marnier. Let them macerate while you spoon out the ice cream, then divide between the bowls and serve, pouring any liquid from the bowl over the top.

 

 

 

Fish Tacos on the Grill

 

1/4 cup olive oil

1 medium sweet onion, peeled, halved and sliced 1/4-inch thick

1 green pepper, seeded and sliced 1/4-inch thick

Salt

Pepper

2 ripe avocados

Small bunch cilantro, cleaned

2 limes, cut into wedges

1-1/2 pounds firm-fleshed white fish fillets such as tilapia or bass

12 flour tortillas

Homemade salsa or pico de gallo

 

Heat two tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onion, pepper and a generous pinch of salt, stirring to coat the vegetables in the oil. When onions start to brown a little around the edges, reduce heat to medium low and cook five minutes, stirring occasionally, until vegetables are tender but still have a bit of a bite. Taste and add more salt if necessary, as well as a few grinds of pepper. Set aside.

Heat grill until quite hot but not blazing.

Peel and cut avocados into thin slices and arrange them with the cilantro and lime wedges on a plate.

Rub fish all over with remaining olive oil and season generously with salt and pepper. When grill is hot, gently lay the fish on it and cook two to four minutes per side, depending on how thick the fillets are. Place fish on a plate and keep warm.

If you’re not grilling, cook fish in a nonstick pan over medium-high heat.

Wrap tortillas in a stack in aluminum foil and seal. Put tortilla packet on the grill, cover and heat a few minutes, until tortillas are warm. You could also heat a couple tortillas at a time on the grill, using tongs to flip them after about 10 seconds.

Break fish into large chunks with a fork. Take a warm tortilla and put several pieces of fish in a line down the center. Top with a forkful of onions and peppers, a few slices of avocado and a pinch of cilantro leaves. Add a generous spritz of lime juice and salsa, if desired. Roll and eat.

 

 

 

Sugar Steak With Bourbon

 

1-1/2 pound flank steak

1/4 cup light brown sugar

1/4 cup bourbon

1/2 teaspoon red pepper flakes

Kosher salt

 

Layer flank steak, sugar, bourbon and red pepper flakes in a bowl. Rub sugar and red pepper flakes into the steak, then put steak in a one-gallon plastic bag. Add remaining sugar mixture, seal bag and refrigerate for 30 minutes to three hours.

Heat broiler or grill and lay the steak on a baking sheet. Generously season steak all over with salt.

Place steak four to six inches under the broiler for three minutes on each side for medium rare or grill until medium rare. Transfer steak to a cutting board and let rest for five to 10 minutes.

Cut into 1/4-inch slices.

 

 

 

Grilled Corn With Basil Butter

 

8 ears of corn, shucked

Olive oil

Salt

For butter:

2 sticks unsalted butter, room temperature

1 cup basil, loosely packed

1 tablespoon sea salt

 

Roll corn in a little olive oil and sprinkle with salt. Place corn in medium-hot grill and cover. Cook about eight minutes, rotating corn a few times, until some of the kernels are blistered and the rest are bright and shiny yellow.

Combine butter, basil and salt in a food processor, scraping the sides once or twice. When basil is finely chopped and the butter has a light green tint, it’s ready.

When the corn comes off the grill, slather it with the basil butter. Sprinkle with a little more salt if desired. Eat immediately.

Basil butter may be made ahead refrigerated for one to two weeks.

 

 

 

Grilled Shrimp Scampi-ish With Garlic and Lemon

 

2-1/2 pounds large (16–20 per pound) shrimp, peeled and deveined

1/2 teaspoon baking soda

1 tablespoon kosher salt, plus more to taste

1 teaspoon sugar, optional

4 medium cloves garlic, minced

1/4 cup extra-virgin olive oil

1 teaspoon lemon zest

4 teaspoons fresh lemon juice

2 tablespoons finely chopped fresh parsley leaves

Freshly ground black pepper

 

Combine shrimp, baking soda, salt, and sugar, if using, in a medium bowl and toss to coat. Thread shrimp onto sets of two skewers, alternating heads to tails and pushing the shrimp so that they are nestled snugly together. There should be about six shrimp on each set of skewers.

Lay skewers across the top of a baking dish so that the shrimp are suspended. Refrigerate one hour.

Combine half the garlic and half the olive oil in a small bowl. Combine remaining garlic, olive oil, lemon zest and juice and parsley in a large bowl.

Brush both sides of shrimp with the garlic/oil mixture.

With a charcoal grill, light one chimney full of charcoal. When the charcoal is covered with gray ash, pour out and arrange the coals on one side of the grate. Set the cooking grate in place, cover the grill and heat five minutes.

If using a gas grill, set half the burners to the highest heat setting, cover and heat 10 minutes. Clean and oil the grilling grate.

Place shrimp directly over hot side of grill and cook four to five minutes, turning occasionally, until shrimp are just cooked through and well charred. Transfer shrimp to a cutting board.

Slide shrimp off the skewers with a fork and transfer to the bowl with the garlic/oil/lemon mixture. Toss to coat. Season to taste with salt and pepper and serve immediately.

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