I think some of the best meals I have ever had have been at home.
Don't get me wrong, I love to eat out. It's fun to let someone else do the cooking and cleaning while I just sit back and enjoy the meal. Also, dining at restaurants is where I get some of my best inspiration for recipes to create.
But most of my best dining memories have been sitting around the dinner table with goods friends and family.
Having guests for dinner for me is a casual affair. My attitude is always "the more, the merrier." Chairs from every room in the house are squeezed around the table. Kids are often relegated to a picnic blanket set out in the yard (or in the winter on my den floor!).
I also love to have my friends with me while I cook. It's more fun for all if my guests take part in the action. I invited them over so I can spend time with them-not have them in another room while I'm in the kitchen!
I always have an appetizer on the table for us to enjoy while dinner is finishing up on the grill. Easy yet impressive starters hot off the grill—like Grilled Artichokes (page 23), Grilled Pizzas (page 29), and Grilled Salmon Dip (page 31)—keep everyone happy while we chat, sip on a refreshing beverage, and keep one eye on the grill.
* Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
* Cut the bacon slices in half. Set aside.
* Remove the pits from the dates by cutting the tips off each end of the dates and inserting the flat end of a skewer until it pushes the pit out of the date.
* Wrap each date with a slice of bacon and secure with a toothpick.
* Place the dates on the grill. Close the lid and cook until the bacon is brown and crispy, about 3 to 4 minutes per side.
Variation: You could stuff the dates with a little blue cheese for an added zing.
Buffalo Sliders with Blue Cheese Slaw
Burgers meet Buffalo Chicken Wings! What better combination for a game-day appetizer?!
1/4 cup buffalo hot sauce 1/4 cup mayonnaise 2 cups shredded coleslaw mix (or finely shredded green cabbage) 1/2 cup blue cheese dressing 1/4 cup crumbled blue cheese Kosher salt and freshly ground black pepper 1 1/2 pounds ground beef chuck or sirloin Vegetable oil, for the grates 8 mini-hamburger rolls, split in half
* In small bowl whisk together the hot sauce and mayonnaise. Cover and refrigerate until ready to serve.
* Place the slaw in a medium bowl. Add the blue cheese dressing and crumbled blue cheese. Toss until evenly coated. Season with the salt and pepper to taste. Refrigerate until ready to serve.
* Place the ground beef in a large bowl. Generously season with salt and pepper. Divide the meat into 8 equal portions. Being careful not to overwork or compact the meat too much, pat each portion into a 3/4-inch thick patty.
* Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
* Place the burgers on the grill. Close the lid and cook, turning once, until the desired temperature is reached, 4 to 5 minutes per side for medium. About 1 minute before the burgers are done, place the buns, cut-side down, on the grill and cook until lightly toasted.
* To serve, spoon the buffalo mayonnaise on the bottom half of the buns. Place the burgers on each bottom half, and top each burger with a spoonful of the blue cheese slaw and the bun tops. Serve warm.
Serves 6.
Variation: For a leaner burger, substitute ground turkey for the ground beef. Since turkey is so lean, be sure to use ground turkey that is at least 7 percent fat. Using anything leaner will result in dry burgers. I also recommend adding 1/4 cup Panko bread crumbs to help the ground turkey hold together better on the grill.
Cooking Tip: You can always use a bottled blue cheese dressing, but it is really easy to make a homemade version. See page 35 for my recipe.
Caribbean Grilled Shrimp with Pineapple Salsa
I like to grill shrimp on skewers so I don't lose any between the grates, but you can use a grill basket if you prefer.
For the Pineapple Salsa:
2 cups diced fresh pineapple 1/4 cup finely diced red onions (half a small onion) 1 tablespoon seeded and finely diced fresh jalapenos 1 tablespoon freshly grated lime zest 3 tablespoons freshly squeezed lime juice Kosher salt and freshly ground black pepper 2 tablespoons coarsely chopped fresh cilantro
For the Caribbean Grilled Shrimp:
1/2 cup coarsely chopped fresh cilantro 1/2 cup coarsely chopped scallions 1 tablespoon diced green chiles 2 cloves garlic, finely minced 2 tablespoons freshly squeezed lime juice 2 tablespoons olive oil 2 teaspoons ground cumin 3 pounds medium-large shrimp (16-20 count) Vegetable oil, for the grates Skewers (if using bamboo, soak in water for 30 minutes)
* To make the Pineapple Salsa: In a large mixing bowl combine the pineapple, red onions, jalapenos, lime zest, and lime juice. Season with the salt and pepper to taste. Add the cilantro and gently toss to combine. Cover and refrigerate until ready to serve.
* To make the Caribbean Grilled Shrimp: In a blender or food processor, puree the cilantro, scallions, green chiles, garlic, lime juice, olive oil, and cumin.
* Peel and devein the shrimp, leaving the tail attached. Place the shrimp in a large bowl and toss with the marinade. Cover and refrigerate for at least 30 minutes or up to 1 hour. Remove the shrimp from the marinade, drain off any excess, and discard the marinade.
* Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
* Thread the shrimp on skewers. Place on the grill. Close the lid and cook, turning once, until they turn pink, 2 to 3 minutes per side. Serve with a generous spoonful of the Pineapple Salsa.
Serves 4 to 6.
Cooking Tips: Do not overcook the shrimp, or they will be chewy. When they are pink, they are done. To save time, you can purchase fresh or frozen shrimp that have already been peeled and deveined. Fresh pineapple is best, but canned pineapple can be used instead.
Do-Ahead: The Pineapple Salsa can be made 4 hours ahead. Store covered in the refrigerator until ready to serve.
Marinate: 30 minutes or up to 1 hour.
Charred Corn and Black Bean Salsa
I love the smoky flavor that grilled corn gives to this Tex-Mex salsa. Serve it as an appetizer with chips, as a side dish, or as a garnish for chicken and fish.
Vegetable oil, for the grates 4 large ears fresh corn, shucked 2 tablespoons unsalted butter, softened Kosher salt and freshly ground black pepper 1 can (15-ounce) black beans, rinsed and drained 1/4 cup finely diced red bell pepper (half a small pepper) 1/4 cup finely diced green bell peppers (half a small pepper) 1/4 cup finely diced red onions (half a small onion) 2 tablespoons finely chopped fresh cilantro 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar 1/4 teaspoon cayenne pepper
* Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
* Brush the corn evenly with the butter. Season with the salt and pepper to taste.
* Place the corn on the grill. Close the lid and cook, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total. Transfer the corn to a cutting board to cool.
* When the corn is cool enough to handle, use a sharp knife to carefully slice the kernels off the cob. Discard the cob. Place the kernels in a large bowl. Add the beans, red peppers, green peppers, onions, cilantro, olive oil, vinegar, and cayenne pepper. Gently toss to combine. Season with salt and pepper to taste.
* Serve chilled.
Serves 6.
Do-Ahead: This salsa can be made up to 1 day in advance. Cover and refrigerate until ready to serve. If making the salsa more than an hour in advance, I recommend chopping and adding the cilantro just before serving. Delicate herbs like cilantro and basil tend to blacken when cut too far in advance.
Chicken Satays with Peanut Dipping Sauce
For parties, satays are a great idea because they are simple to prepare yet make a dramatic presentation. Plus, I don't think I have ever found a food on a stick I didn't love!
For the Chicken Satays:
1/4 cup toasted sesame oil 3 tablespoons soy sauce 2 cloves garlic, minced 1 tablespoon finely grated fresh ginger 1/2 teaspoon crushed red pepper flakes 4 skinless, boneless chicken breasts (about 1 1/2 pounds), cut into strips Vegetable oil, for the grates Kosher salt and freshly ground black pepper Skewers (if using bamboo, soak in water for 30 minutes)
For the Peanut Dipping Sauce:
1/4 cup rice wine vinegar 2 tablespoons creamy peanut butter 1 teaspoon finely grated fresh ginger 1 tablespoon soy sauce 1 tablespoon honey 2 teaspoons toasted sesame oil 1/2 cup canola oil A pinch of crushed red pepper flakes (optional) Kosher salt and freshly ground black pepper 1/4 cup chopped peanuts, for garnish
* To prepare the Chicken Satays: In a shallow nonreactive dish just large enough to hold the chicken in a single layer, combine the sesame oil, soy sauce, garlic, ginger, and red pepper flakes. Place the chicken strips in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for at least 20 minutes but not more than an hour.
* To make the Peanut Dipping Sauce: In a small bowl whisk together the vinegar, peanut butter, ginger, soy sauce, honey, sesame oil, canola oil, and red pepper flakes. Season with the salt and pepper to taste.
* Pour the sauce into a serving bowl and garnish with the chopped peanuts. Cover and refrigerate until ready to use.
* To finish the Chicken Satays: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
* Generously season the chicken with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
* Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, about 3 to 5 minutes on each side. Serve the satays with the peanut sauce on the side.
Serves 8.
Do-Ahead: The peanut sauce can be made up to 2 days in advance. Store covered in the refrigerator.
Variation: This recipe is equally delicious when made with flank steak.
Marinate: 20 minutes. Not more than 1 hour.
Grilled Artichokes with Lemony Dipping Sauce
Everything from the kitchen of my friend Lucia Heros is absolutely delicious, and this grilled veggie appetizer is no exception. The balsamic marinade is what makes this version deliciously unique.
For the Grilled Artichokes:
1 lemon 4 large artichokes (3 to 3 1/2 pounds total) 1/4 cup balsamic vinegar 1/4 cup olive oil 1 tablespoon dried Italian seasoning 1 teaspoon garlic salt Kosher salt and freshly ground black pepper Vegetable oil, for the grates
For the Lemony Dipping Sauce:
1/4 cup mayonnaise 2/3 cup olive oil 2 tablespoons Dijon mustard 1/4 cup freshly squeezed lemon juice 1 tablespoon dried Italian seasoning 2 cloves garlic, minced Kosher salt and freshly ground black pepper
* To make the Grilled Artichokes: Fill a large pot with cold water and add the juice of 1 lemon. Trim an inch off the bottom of each artichoke stem and place the whole artichoke in the water.
* When all the artichokes are prepared, cover the pan and bring to a boil. Boil until the base of the stem is tender and can be easily pierced with a fork, about 20 minutes. Transfer the artichokes to a cutting board and let rest until cool enough to handle, about 15 minutes.
* Slice the artichokes in half lengthwise. Scoop out the choke and first few inner layers in the center until the bottom is revealed. Place the prepared artichokes on a rimmed baking sheet cut-side up.
* In a small bowl, whisk together the balsamic vinegar, olive oil, Italian seasoning, and garlic salt. Pour the mixture over the artichokes. Season with the salt and pepper to taste. Allow the artichokes to marinate for 15 to 20 minutes, while preparing the dipping sauce and preheating the grill.
* To make the Lemony Dipping Sauce: In a medium bowl, combine the mayonnaise, olive oil, Dijon mustard, lemon juice, Italian seasoning, and garlic. Season to taste with the salt and pepper. Cover and refrigerate until ready to serve.
* To finish the Grilled Artichokes: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
* Place the artichokes on the grill, cut-side down, and close the lid. Cook, turning once, until tender and lightly charred, about 5 to 8 minutes per side. Transfer to a serving platter and serve with the dipping sauce.
Serves 4 to 6.
Cooking Tip: I love the flavor that Lucia's balsamic marinade gives this dish. But for a simpler flavor, skip the marinade and simply brush the par-cooked artichokes with olive oil prior to grilling and then squeeze fresh lemon juice over the top of the finished dish.
Marinate: 15 to 20 minutes.
Grilled Nachos
Grilled nachos make a fun outdoor appetizer. My cast-iron fajita pan takes them from the grill to the table.
1 bag (13-ounce) tortilla chips 1 cup shredded Monterey jack cheese, divided 1 cup shredded Cheddar cheese, divided 1 can (15-ounce) black beans, rinsed and drained, divided 1/4 cup thinly sliced scallions, divided 1/4 cup sliced jalapenos (pickled or fresh), divided 2 cloves garlic, minced, divided 1 tablespoon ground cumin, divided 1/2 cup diced plum tomatoes 2 tablespoons finely chopped fresh cilantro 1/2 cup sour cream (optional garnish)
* Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes.
* Place a single layer of chips on a cast-iron pan or a grill tray and top with 1/3 of the cheeses, black beans, scallions, jalapenos, garlic, and cumin. Repeat to make 2 more layers.
* Place the tray in the center of the grill. Close the lid and cook until the cheese is melted, 8 to 10 minutes. Remove the tray from the grill and sprinkle the tomatoes and cilantro over the top. Serve immediately, garnished with sour cream if desired.
Serves 8.
Cooking Tip: If you're going on a picnic, assemble the nachos at home in a disposable foil pan. You can grill and serve from that same pan.
Variation: For a heartier nacho, add sautéed chorizo sausage or roasted chicken.
(Continues...)
Excerpted from simply grilling by Jennifer Chandler Copyright © 2012 by Jennifer Chandler. Excerpted by permission of Thomas Nelson. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
