July is prime grilling time. Some foods are best made on the grill, and summer is the perfect season to take advantage. Let us cover the full spectrum, from a fast appetizer to a decadent dessert.
Whether your feet still touch the sand or your memories of the last seashore escape sustain you, preparing shellfish on the grill is a rite of passage in the summer. This is the tastiest and easiest way to quench your thirst for seafood appetizers.
The Shellfish Boil is a versatile dish, so adding crawfish and corn can be popular substitutes to mussels, clams or shrimp. Photo courtesy of Getty Images
SHELLFISH BOIL
Servings: 8
1 pound large shrimp, peeled and deveined
3 pounds mussels, scrubbed and debearded
2 pounds steamer or small cherry stone clams, scrubbed and degritted
3 heads garlic, cut in half and left unpeeled
1 sweet onion, peeled and cut into small dice
6 cups beer, white wine or water
1 cup butter, cut into large cubes
1 bunch scallions, trimmed and cut into half-inch pieces
2 lemons, cut into one-quarter slices
2 great baguettes, cut into thick slices to serve
Preheat grill on high. Combine everything but the baguette in two large, disposable, aluminum, 13-by-9-inch pans. Cover with aluminum foil. Place on the grill, and lower the heat to medium. Cook until all the shellfish have opened, about 11 minutes. Serve at once with baguette slices.
Shish kabobs are the ultimate summer dish from the grill. Photo courtesy of Getty Images
This marinade is absolutely addictive. It makes everything taste a bit sunny and tropical. Plus, it works well with anything from veggies to salmon. Tip: If mixing proteins, only use one skewer for each — chicken on one skewer and shrimp on a separate skewer, etc.
ANYTHING SHISH KABOBS
Servings: 8
For the marinade:
1 cup soy sauce
½ cup pineapple juice
½ cup orange juice
1/4 cup dark brown sugar
4 garlic cloves, peeled and minced
1 teaspoon minced fresh ginger
3 tablespoons Worcestershire sauce
½ teaspoon toasted sesame seed oil
1 tablespoon olive oil
Kabob items:
2 pounds of meat, fish or meat substitute such as extra firm tofu or poultry of your choice, cut into uniform, 2-inch-size cubes/pieces
3 bell peppers, cut into 2-inch-size pieces
2 sweet or purple onions, peeled and cut into quarters and left in large chunks
1 pineapple, cored and cut into 2-inch pieces
2 oranges, quartered and sliced into half-inch pieces
4 large red potatoes, cooked and cooled, sliced into one-eighths (and zap in the microwave wrapped in paper towel for 5-8 minutes)
At least 4 hours prior to cooking or overnight for an even stronger flavor, combine all of the marinade ingredients in a plastic or glass container that has a sealable lid. Add your proteins (using a separate container for each if mixing different ones) and vegetables. Swirl around to coat with the marinade, and refrigerate until ready to cook.
To prepare:
Using either metal skewers or bamboo ones that have been soaked for 2 hours in hot water, thread kebabs by alternating vegetables and fruit in between the protein. Note: Again, do not mix proteins on a single kebab; rather, have them separate as they cook for different times.
Preheat a grill (or broiler if it is raining) on high.
Lower heat to medium and grill kebabs, turning after a few minutes to ensure even cooking. For beef, cooking can be altered to tastes for rare, medium, etc. For all other proteins, a good indication of the kebabs being ready is when the onions are soft and slightly charred on the edges, about a total of 8-10 minutes.
Add a little crunch to a classic by grilling the bananas in your next Bananas Foster Sundae. Photo courtesy of Getty Images
Grilling desserts do not seem like the go-to for a fast and delicious end to a meal, but this recipe will have your taste buds singing your praises.
GRILLED BANANAS FOSTER SUNDAES
Servings: 8
For the bananas:
8 ripe and firm bananas, peeled and cut into 2-inch pieces
¼ cup unsalted butter, cut into cubes
¾ cup dark brown sugar
1 teaspoon vanilla extract
1 tablespoon rum extract
¼ teaspoon fine sea salt
To assemble:
1 loaf premade pound cake, cut into 8 slices
2 pints of premium vanilla ice cream or nondairy dessert
Preheat grill to medium. Place all of the ingredients for the bananas in a disposable aluminum 13-by-9-inch tray. Cover with foil. Place on the grill and cook for 10-15 minutes until bananas are caramelized, checking after 10 minutes.
Remove to cool slightly. Place pound cake directly on cooking grates for 1 minute per side to make grill marks and warm. Serve each piece of cake with a generous scoop of ice cream and top with warmed bananas.
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Garden Plate: Grilling recipes that will make your summer barbecue complete - Jersey's Best
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