Summertime and grilling just go together.
However, if you are like me, you have probably grilled one too many hot dogs, hamburgers, ribs, or ear of corn by now. This is the time of summer when I love to experiment with grilling foods that are not known for the barbeque.
My friends and family are always amazed at how creative one can be with a simple barbeque.
Grilling Avocados and Romaine lettuce brings out a buttery subtleness that you never knew these foods have.
You can grill these foods on an electric barbeque, charcoal barbeque or even on a George Foreman grill.
Try one or all of the following recipes and you will be amazed at how delicious grilling can make your every day foods taste.
Menu
Serves 4
Grilled Avocado
Grilled Hearts of Romaine
Grilled Meatballs
Baguette of French Bread*
Grilled Peaches
*Recipe Not Given
Grilled Avocado
4 firm avocados
Salt and freshly ground
black pepper
2 tblsp. grapeseed oil
1 tblsp. balsamic vinegar
1/2 tsp. salt
1/8 tsp. black pepper
1. Preheat the grill.
2. Quarter the avocados and remove the pit. Season with salt and pepper, to taste, and brush with grapeseed oil. Grill the avocado slices over indirect heat, leaving undisturbed for the first 2 to 4 minutes or so to let the seasonings integrate into the surface and to allow the caramelization process to begin. Then, flip the avocados, remove from grill and let rest.
Grilled Hearts of Romaine
2 hearts romaine lettuce
2 tblsp. olive oil
Salt and freshly ground
black pepper
Vinaigrette Dressing –
optional
1. Preheat a grill or a grill pan.
2. Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste and serve.
3. Pass Vinaigrette Dressing, if desired.
Grilled Meatballs
Yogurt Sauce:
4 cups plain yogurt
3 cloves garlic, finely minced
3 tblsp. olive oil
1 tblsp. lemon juice,
or to taste
1/4 cup chopped fresh mint
Salt and freshly ground
pepper
24 homemade or store
bought meatballs from the
freezer section, defrosted
1. In a bowl, combine all of the ingredients for the yogurt sauce. Refrigerate until serving.
2. Skewer meatballs on metal skewers
3. Brush the meatballs with olive oil and sprinkle with salt. Place the skewers on an oiled grill rack or broiler pan and grill or broil, turning to brown on all sides, until cooked through, about 8 minutes.
4. Remove the skewers from the grill or broiler and slip the meatballs off the skewers. Serve with yogurt sauce, on the side.
Grilled Peaches
4 ripe medium peaches
1 tsp. pure vanilla extract
1/4 tsp. almond extract
1/4 cup dark brown sugar
1 to 2 pints frozen vanilla
yogurt or vanilla ice cream
1. Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract and brown sugar.
2. Set aside for 15 minutes while you preheat a grill to medium-high heat.
3. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
4. Divide the peaches among 4 bowls and serve with the frozen yogurt or ice cream.
Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation ideas, follow Culinary Architect Catering on Facebook.
