Congrats to Jen Galley. She is the winner of the second chance giveaway from last week. Email your home address to my assistant at firstname.lastname@example.org right away. :-)
We grilled out again over the weekend. This time? Brats with sautéed red peppers and onions.
Yes, summer means grilling so here are a few short-cuts to help make it a snap.
~ Marinate ahead by freezing. On a day you have extra time, plan ahead for another day when you won’t. Place meats in ziplock bags and pour marinade over them. Squeeze out the air and freeze. On grilling day simply remove from the freezer,thaw and grill. It really intensifies the flavor. Here are some great combos:
* chicken breasts in raspberry vinaigrette dressing. (or pomegranate)
* pork chops in Italian dressing
* steaks in any dressing that has a cheese in it such as asiago or parmesan
* chicken breasts in 2 cups orange juice mixed with 1/4 cup soy sauce and a hint of garlic
* pork ribs in 2 cups pineapple juice mixed with 2 T. brown sugar and a little garlic powder
~Have grilling veggies sliced and ready to go for a quick, healthy side dish. Onions, asparagus, red, yellow or green peppers, mushrooms, zucchini, summer squash etc.. You can grill them in a little drizzle of olive oil with some cracked pepper and sea salt on heavy duty foil on the grill. (If using regular foil, double the layers) Or, invest in a grilling plate with holes designed for veggies. Worth the $9.99 we spent.
~ Think herbs. Incorporating herbs makes meats and veggies so yummy. I grow rosemary, pineapple sage, basil, oregano, lemon thyme and tarragon for just such a reason. You can Google oodles of recipes for your favorite herb. Below is a potato recipe we love.
~ For clean up, use an onion. I just saw a report on the news where many people are accidentally ingesting the tiny wire bristles from the brush used to clean a grill and then requiring survey for removal. Ouch! My hubby uses an onion cut in half to clean the grill once it has cooled off slightly. First, he puts the grill on high once all the items have been removed. This burns off much of the stuck on food. Then, he turns off the grill and 15 minutes or so later he rubs the onion over the grill’s surface. Works like a charm!
~Okay–here is the potato recipe:
HERBED RED SKINS
* 6 cups chopped red skin potatoes with skins on
* 2 t. finely minced fresh rosemary
* 2 t. lemon pepper
* 1 T. fresh minced basil
* 1 t. fresh minced oregano
* 2 t. minced fresh garlic
* 1 t. cracked sea salt
Toss all in a bowl and drizzle lightly with olive oil. Grill on foil over medium heat until tender stirring frequently (about 20 minutes or more). Spray foil with cooking spray heavily before beginning. You may need to drizzle a bit more oil if it starts to stick.