Get Grilling: 8 Recipes That Take Cooking Outdoors
With the temperatures on the rise and sunny skies on the horizon, attentions can turn to the great outdoors — especially for cooking. After being trapped inside through the cold months, there are many reasons to get outside, and we’re about to add eight more. It’s time to fire up your grill because these recipes are too good to pass up. You’ll find main and side dishes — even dessert. So get the recipe and then soak up the sunshine!
1. Grilled Mexican Corn on the Cob
Also known as elote, corn on the cob seasoned with spices and jazzed up with condiments like sour cream and mayonnaise is a common street food in Mexico. It is also often made at home, like I Wash…You Dry did.
- 6 ears of corn, shucked and fibers removed
- 1 tablespoon mayonaise
- 2 tablespoons sour cream
- 1/2 cup shredded parmesan cheese (or you can use a Mexican cheese called Cotija)
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup cilantro, chopped
- 1 lime, cut into 6 wedges
Directions: Heat grill over medium heat and spray rack with non-stick cooking spray. Grill corn, turning frequently (so they don’t burn), until the corn is slightly browned and heated through (about 8-10 minutes.) Meanwhile, combine the mayo and sour cream in a small bowl and whisk until smooth. In another small bowl combine the chili powder, salt, and pepper.
Slather the hot grilled corn with mayo/sour cream mixture (I use a pastry brush to brush it on), then sprinkle with the chili powder mixture. Coat in the parmesan cheese and sprinkle with the chopped cilantro. Serve with a lime wedge (use the lime to squirt lime juice all over the cobs.) Enjoy!
2. Cajun Chicken
Serve AllRecipes.com‘s cajun chicken hot or cold, in salads, on a sandwich, or as dinner. If you grill over the weekend, you can take the leftovers a lunch during the week or make a quick and easy dinner.
- 2 cups vegetable oil
- 2 tablespoons Cajun seasoning
- 2 tablespoons dried Italian-style seasoning
- garlic powder to taste
- 2 tablespoons lemon pepper
- 10 skinless, boneless chicken breast halves — pounded to 1/2 inch thickness
Directions: In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish and turn to coat with the mixture. Cover and refrigerate for 1/2 hour.
Preheat the grill for high heat. Lightly oil the grill grate. Drain chicken and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
3. Caramelized-Onion and Gorgonzola Grilled Pizza
Your pizza pie is about to get grilled thanks to Gourmet. Sweet or dolce, Gorgonzola cheese mingles with caramelized onions on pizza that is grilled until it is crispy and golden brown.
- 6 tablespoons extra-virgin olive oil
- 1 1/4 pound onions (2 large), halved and thinly sliced
- 14 to 16 ounce pizza dough, thawed if frozen
- 1/4 pound Gorgonzola dolce, crumbled (1 cup)
- 1/2 cup walnuts, toasted and coarsely chopped
- 1/4 cup chopped flat-leaf parsley
Directions: Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered. Prepare a grill for direct heat cooking over low charcoal (medium heat for gas.)
Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 tablespoon oil. Bring dough, onions, cheese, nuts, parsley, and remaining tablespoons of oil to grill area.
Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining tablespoon oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes. Using tongs, return crust to baking sheet, turning crust over (grilled side up.) Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.
4. Grilled Romaine Salad
Let’s face it, salads generally need a stellar ingredient to make them exciting, and Saveur has precisely what you need. Bacon and blue cheese may be enough for some, but by grilling your romaine lettuce, you’ll give your regular old salad a majorly exciting facelift.
- 6 strips bacon
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 5 heads romaine lettuce, halved lengthwise, rinsed and dried
- Kosher salt and freshly ground black pepper, to taste
- 4 oounces blue cheese, crumbled
Directions: Heat bacon in a 12-inch skillet over medium heat and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tablespoons drippings, and let cool; crumble and set aside. Transfer reserved drippings to a bowl and add oil, vinegar, and Worcestershire; whisk until smooth and set dressing aside.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes. Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with reserved bacon and blue cheese.
5. Spiced Salmon Kabobs
Bon Appétit says that to make spicy salmon kabobs, you will need 16 bamboo skewers soaked in water for one hour. The skewers are soaked to keep them from catching fire, although not everyone agrees this step is necessary. You could also use metal skewers — just be careful when picking them up.
- 2 tablespoons chopped fresh oregano
- 2 teaspoons sesame seeds
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1-inch pieces
- 2 lemons, very thinly sliced into rounds
- 2 tablespoons olive oil
Directions: Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside. Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture. Grill, turning occasionally, until fish is opaque throughout, 5 to 8 minutes.
6. Almost-Famous Animal Style Burgers
From Food Network is this burger that is done in the style of In-N-Out’s Animal Style burger. Even if you never had the real deal, this burger promises to be thick, messy, and above all finger-licking good.
- 2 tablespoons vegetable oil, plus more for brushing
- 2 large onions, finely chopped
- Kosher salt
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon white vinegar
- 2 pounds ground beef chuck (preferably 60 percent lean)
- 4 hamburger buns, split
- 1/4 cup sliced dill pickles
- 3/4 cup shredded iceberg lettuce
- 4 to 8 thin slices tomato
- Freshly ground pepper
- 1/4 cup yellow mustard
- 8 slices American cheese
Directions: Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2-inch thick.
Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato, and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.
7. Grilled Herb Potatoes
French fries are a classic pairing for burgers, but if you’re looking to expand your starch horizons, try grilling potatoes instead of frying or baking them to go with your dinner. Epicurious has all you need to know to get a simple side that delivers a lot of flavor. You can add color to the dish too by using different varieties of potatoes
- 2 pounds large Yukon Gold or other potatoes
- 1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano
- 2 garlic cloves, smashed
- 1/3 cup extra-virgin olive oil
- 1 lemon wedge plus additional for serving
Directions: Prepare a gas grill for direct-heat cooking over medium-high heat. Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through.)
Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish. Drain potatoes well and transfer to herb oil, tossing gently to coat. Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish.) Grill potatoes, covered, turning once or twice until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.
8. Grilled Banana S’mores
Even dessert can be grilled when you follow this recipe from The Cooking Channel. The grilled bananas aren’t the only way s’mores are being reimagined here, a chocolate or peanut butter spread on the graham cracker will help keep everything stuck together in one perfect, grilled dessert.
- Medium ripe bananas
- Brown sugar
- Large marshmallows
- Peanut butter or chocolate spread
- Graham cracker squares
Directions: Heat a grill to medium (350 degrees Fahrenheit.) Leave bananas in their skins and make 1 slit down the length of each banana. Pack the slits with brown sugar.
Put the banana(s) on the grill and grill until soft and charred, about 5 minutes. Remove them to a cutting board and set aside to cool slightly. Peel the skins from the bananas and cut into 1/2-inch thick slices. Meanwhile, put the marshmallows on skewers and toast over the grill until brown and melty, about 2 minutes. You can also brown the marshmallows using a hand-held torch.
To assemble, spread some peanut butter on graham crackers and top with bananas and marshmallows. Cover with another cracker and serve. Enjoy!