This week, let’s take a look at different foods that you may not think about putting on the outdoor grill.
If you are an owner of a flat-top grill, you will find the versatility in its use. If you own a charcoal grill, then it is handy to incorporate pots and pans into your cooking projects. When we think about the grill and its functions most people think of steaks, hamburgers, and hotdogs. But foodies know better and think outside the box. From my last two articles you have seen the wide range of foods that we can enjoy cooking on the grill and share with family and friends.
I like the unusual or not thought of foods when cooking on the grill in the Spring, Summer, Fall and beyond the season.
Here are a few ideas to try on the outdoor grill and then combine the list ideas with a couple of selected recipes you may want to try.
Here are some fruits and vegetables to consider grilling and when combined with a protein, they are superb:
· nectarines, etc.
The foods for spring and summer take a turn from the colder months. We may eat less, our taste buds like lighter fare, and we try foods cooked perhaps differently on the grill in the outdoor weather.
It is said that no great barbecue was ever achieved without enthusiasm.
As always, I could not agree more!
Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at firstname.lastname@example.org.
Grilled Nectarines, Chicken, and Zucchini Salad
5 to 6 Chicken Breasts
· 3 to 4 Avocados
Mint (medium handful)
Basil (medium handful)
3 lemon or Bottled
· 4 tbsp. olive oil
Salt and Pepper to Taste
Grill Chicken Breasts and set aside
· Cut nectarines in half and remove pit then set aside.
· Slice zucchini lengthwise or circular, thinly.
· In a pan or a flat top grill cook zucchini then set aside.
· Place nectarines on a flat top or in a grill pan and cook for 4 to 5 until they have grill marks. You may flip the
nectarines just for a moment to heat skin, and set to cool for a few minutes.
· Then slice each side of the nectarines into 3 slices equaling 6 total pieces per nectarine.
Cut in half and Grill the avocado, then set aside.
· Meanwhile add basil, mint, lemon juice, olive oil, salt and pepper for taste to a food processor and blend until smooth.
· Place the grilled nectarines, zucchini and Chicken onto a large serving platter.
Garish with the water cress and avocados. You may slice or scope the avocados as you desire for presentation.
· Pour the dressing over the top.
Serve warm or room temperature
Note: If you feel your dressing may be drier than you care for add additional olive oil in intervals.
Guestimate the basil and mint with the size of your hand. I use my hand + another small amount in addition to my recipe. The dressing should slide on onto the contents.
Grilled Pineapple Salad with Coconut Whipped Dressing
A mixture of field greens of your choice
1 large pineapple or two smaller ones
· About 3 tsp. granulated sugar
1/2 lime or bottled
Bagged coconut (optional)
· 1/2 cup hazelnuts, macadamia nuts, and other selected nuts for taste. Chop into desired pieces
· Fresh mint, for garnish (if desired)
· 2 (13.5-ounce) can full-fat coconut milk Refrigerated overnight.
· 3 to 4 tsp. powdered sugar
· ½ to 1 tsp. vanilla extract
· Chill mixer and whisk attachment for an hour prior to making the dressing.
· Place the refrigerated coconut milk into the chilled mixing bowl separating it from the liquid portion which you can discard or save for other cooking projects.
· Use the medium-high setting as you begin. When the coconut milk starts to thicken add the sugar and vanilla extract. I add the powdered sugar & vanilla slowing, depending on what sweetness I am trying to achieve.
Continue whisking until the mixture is fluffy and light.
Cover your bowl and refrigerate the coconut whipped cream until you’re ready to use it.
· Pre-heat outdoor grill to medium-high heat.
· Trim the pineapple by cutting the top and bottom and then core the pineapple.
· Slice the pineapple into ¾ to 1-inch thick slices. I can usually get 6 to 7 slices per pineapple.
· Sprinkle about 1/4-1/2 tsp. sugar on each side of the pineapple slices.
· Place the pieces on the grill flat top or grates.
· Cook for about 4 to 5 minutes per side until they become caramelized and start to soften.
· Remove the pineapple slices and place them on individual plates or platter.
· Lightly squeeze some lime juice over the slices while they are still warm.
· Serve the pineapple slices with a dollop of the coconut whipped dressing and place on the field greens.
· You may sprinkle nuts, fresh mint, and bagged coconut if desired.
Note: When it comes to this salad it is about more or less sweetness when creating the dressing. I like my dressing less sweet and adjust accordingly. I love this salad when served with chicken, turkey, or beef burgers. Also, you can find a pineapple corer at any gadget store if desired.