So naturally my favorite quick, week-night dinner is sausages on the grill served anyway I can think of. Just unwrap and throw them on to cook. No marinading, no nothing and yet full of flavor. The endless variety of flavors available keeps things interesting.
The only thing I do if I am feeling ambitious on a hot night in July is slice up some peppers and onions, but these days you can get even those already prepped for you at the grocery store!
I use an all-metal (no plastic handles!) skillet directly on my grill to cook the veggies. You could use a grill basket too if you have one. Make sure to have a pot-holder handy and don’t touch the pan and/or handle without it!
Toast some buns and assemble your sandwich when everything is ready.
This is not the first time I have written about Patty Pansand in fact I seem to have a habit of buying them in pairs. I guess 1 just doesn’t seem like enough and more than 2 seems like too many.
Just a simple grill job for these little beauties, along with some fresh onions, kebobs and Feta-tomato rice salad. All they needed was a light marinade of olive oil, vinegar, garlic, salt, pepper and a few chili flakes. Summer simplicity on a plate!
The hot weather here in New England has really got me thinking about meals in a new way. That new way being when/if I turn on the stove at all in the house!
Of course the back yard grill is the best option during a heatwave, but even that is just too hot to deal with on an afternoon topping 95 degrees! I will often grill early in the morning while I enjoy my first cup of coffee. The neighborhood is quiet, the temperatures are cooler and I can get my garden watered while I wait for the meat to cook.
And once I get the grill going (gas-fired so it’s easy) I like to make it worth it and grill marinaded meats and lots of veggies. These can be cooled and served later in the day, chopped up on top of salads, or as I did this past hot Saturday, as a composed grouping on a wooden cutting board.
The fresh basil came courtesy of my backyard pot and the steak from my freezer – defrosted and marinated a day prior. A drizzle of olive oil, red wine vinegar, black pepper and some pink Himalayan salt completed this beauty.
TIP: Hot weather entertaining? Grill up everything the day before and serve on large cutting boards or chilled platters with a fresh drizzle of your favorite vinaigrette and some fresh herbs sprinkled over.
Home opener for the Red Sox was yesterday – Home opener for my grill was today!
Both have some meaning around here. Red Sox means crowded subway lines during games and neon colored tags on ladies purses worn as a small badge of pride that they were recently at a game. Home opener for my backyard grill means an entire category of cooking opens up after along winter of “same old same old.”
I was planning on cheeseburgers but since I had the grill on I decided to throw on a few other items I had kicking around in my fridge – creating the “trifecta” of baseball grill food: sausage, hot dogs and burgers.
I did put a twist on things by not just making any old cheeseburger, but a green chili cheese sauce burger. (on toasted English muffin cause everyone knows they make the best rolls!)
A green chili cheese sauce can easily be made by melting 2 tablespoons of butter with 2 tablespoons of all purpose flour, creating a roux. Add in about a cup of milk whisking constantly till thick. A pinch of seasoned salt and some black pepper to season. Add in 2 slices of provolone cheese and about 4 oz mild cheddar cheese. Whisk in a few dashes of the green Tabasco® sauce and about 2 oz of chopped green chilies (this is half of the small can – if you want to use the whole can, double the other ingredients and make a big batch of cheese sauce for a crowd!)
Serve warm drizzled over burgers, nacho chips or just about anything!
I recently went on an adventure with my back yard grill.
I made turkey burgers.
A turkey burger hardly seems like an adventure but in my red-meat eating household, a turkey burger is a big adventure!
I looked up a few recipes and decided on a bit of a “Jamaican” influence for the flavor profile. I added in apple sauce to keep it moist, shredded carrot for texture and some unusual spices like nutmeg and ginger.
here is the mix
ready for the grill!
I used about a 1.25 lbs of regular ground turkey (white meat) and added a small onion which I whizzed up in the food processor till it was basically juice and a 4 0z snack cup of apple sauce plus one med carrot shredded finely. I threw in a beaten egg to hold it together and add even more fat/moisture. The spice blend was a 1/4 tsp each of nutmeg & ginger. 1 tsp of granulated garlic, plenty of ground black pepper and 2 tsp of seasoned salt. I also threw in a few hefty dashes of my favorite smokey hot sauce! The mix was pretty wet/loose but I wanted to keep it gluten-free and not add the usual bread crumbs so instead I added about 3 tb of rice flour, stirring them in 1 tablespoon at a time to carefully judge consistency. I think some chopped fresh cilantro might have been nice but I didn’t have any.
I formed the patties and grilled them on the a well-oiled backyard grill adding some Munster cheese! Ketchup or extra hot sauce is optional!
Finally I have come around to realize that is crazy to run the oven or stove top indoors when temperatures rise above 85 and the humidity is so thick you can barely lift your arm. Grill it or go out instantly become the only options.
A classic grilled chicken breast never goes out of style.
A fresh grilled corn, tomato, feta and parsley salad along side always makes a nice accessory.
The nice thing about a meal like this, the chicken can be eaten hot, warm or even cold.
If you already are grilling the chicken – make the effort to grill the corn too. Just shuck it and throw it on. Nothing fancy – keep an eye and turn when it’s charred a bit.
Typically I usually take the time to peel back the green leaves, carefully remove the silk, smooth back the green leaves and soak the corn in water for at least 20 minutes, then throw them on the hot grill to steam in their water-soaked jackets. This method is good too but requires more prep and doesn’t allow for the actually charring of the corn.
Pick your corn grilling method according to your time and patience!
No “stunts” used here (other than me leaning out a first floor window to take the picture) – this is 40″ of snow plus even high snow drifts that reached almost to the roof!
But eventually it came back to us…. and finally some decent weather to go along with it so I could get out there and grill up some yummy steak, asparagus and sweet red bell pepper!
It’s nice to drizzle on a little extra virgin olive oil, salt and fresh ground black pepper before presenting the platter of goodies from the grill!
When I grill meat – I grill some MEAT! I just feel like once I decide to grill I like to make it worth it and do a lot. Plus then you can eat the leftovers in all kinds of yummy ways… like on a sandwich.
Toasted bread and sliced tomato always makes the difference. A slice of salty Parmesan cheese would be nice here too!
I used a couple of cuts of steak and marinade simply with Worcestershire sauce, salt, pepper and garlic. Be sure to let you meat warm up to just about room temperature before putting the meat grill so it will cook evenly.