New Grilling Recipes #WorthDoing
One of the best parts of summer is grilling out. There is something primitive yet flavorful about cooking your food on an open flame. Forget the hamburgers and hotdogs; it’s time that you step up your grill game a notch. Whether you’re into grilled Veggies, Meats, or Sweet Treats, we’ve found a recipe for every pallet. Check out our top picks for taste bud tempting eats you should be grilling this summer. Have a recipe that you think is #WorthDoing and want to share it? Leave your delicious recipe in the comments below!
Singapore Style Beef Sate’s
1 1/2 lbs. rib eye steaks (about ½ in. thick)
3 tbs. light brown sugar
2 tbs. ground coriander
1 tbs. ground turmeric
1 1/2 tsp. ground cumin
1 1/2 tsp. freshly ground black pepper
3 tbs. Asian fish sauce or soy sauce
3 tbs. vegetable oil
Singapore Cucumber Relish and Fried Garlic Peanut Sauce
Cut steaks into 1/2-in. cubes (do not trim fat). Place in nonreactive mixing bowl. Stir in brown sugar, coriander, turmeric, cumin, pepper, fish sauce or soy sauce, and oil. Let beef marinate in refrigerator, covered, at least 2 hours.
Drain beef cubes; discard marinade. Thread beef onto bamboo skewers, leaving bottom half of each skewer bare for a handle and ¼ in. exposed at pointed end. Satés can be prepared to this stage several hours ahead. Refrigerate, covered, until ready to grill.
Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil. Arrange satés on hot grate, with piece of aluminum foil placed under exposed ends of skewers to keep from burning (fold foil in thirds, shiny side out). Grill satés until cooked to taste, 1 to 2 minutes per side for medium-rare, a little longer for medium. (Editor’s note: Beef should be cooked to an internal temperature of 145°F.)
Serve satés with Singapore Cucumber Relish and Fried Garlic Peanut Sauce, if desired.
Singapore Cucumber Relish & Fried Garlic Peanut Sauce Recipe: CLICK HERE
Sweet And Sour Skewered Shrimp
1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined (about 2 pounds)
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved
In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently.
Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.
Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers.
Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.
Zuchinni Boats on The Grill
Ingredients: Original recipe makes 4 servings
2 medium zucchini
1 slice white bread, torn into small pieces
1/4 cup bacon bits
1 tablespoon minced black olives
1 jalapeno pepper, minced
3 tablespoons diced green chile peppers
1/4 cup minced onion
1/4 cup chopped tomato
6 tablespoons shredded sharp Cheddar cheese
1 pinch dried basil
seasoned salt to taste
ground black pepper to taste
Prepare the grill for indirect heat.
Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.
Coconut Grilled Corn
3/4 cup unsweetened coconut milk
2 tbs. palm sugar or light brown sugar, or more to taste
1 piece (2 in.) pandanus leaf (available in Asian markets) or 1 or 2 bay leaves
1/4 tsp. salt
4 ears sweet corn, husked or husk stripped back and tied together to form handle
Combine coconut milk, sugar, pandanus or bay leaf, and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3 to 5 minutes. Taste for sweetness, adding more sugar if necessary. Remove pan from heat and let mixture cool to room temperature.
Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate; start basting with coconut milk mixture after a few minutes. Baste several times as it grills until nicely browned on all sides, 2 to 3 minutes per side, 8 to 12 minutes in all, turning with tongs.
Baste corn one final time, transfer to platter or plates, and serve. Serves 4.
Eggplant and Peppers With Feta
2 large eggplants, ends trimmed, sliced into 1-inch-thick rounds
1 each red, yellow, green, and orange bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1/3 cup Feta cheese, crumbled (3 oz.)
1 tbs. minced fresh marjoram, oregano, or basil, or a combination
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Place eggplant on wire rack and sprinkle with salt on both sides. Set rack aside until eggplant begins to “sweat,” about 15 to 20 minutes. Blot eggplant dry with clean paper towels.
Preheat grill to medium-high. Arrange eggplant and bell pepper slices on large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper. Transfer eggplant and peppers to grill, in batches if necessary, and cook, turning occasionally to promote even browning, until softened and nicely marked, 15 to 20 minutes.
Transfer eggplant to platter and top with pepper strips. Garnish with Feta and marjoram. Drizzle with olive oil and lemon juice. Serve warm or at room temperature. Makes 8 to 10 servings.
Grilled Apple Crisp
10 cups thinly sliced peeled tart apples (about 8 medium)
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup cold butter
Vanilla ice cream, optional
Place the apple slices on a double thickness of heavy-duty foil (about 24 inches x 12 inches). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves; cut in butter until mixture is crumbly. Sprinkle over apples.
Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Serve warm with ice cream if desired. Serves 6.