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Keep reading to find out what recipes made it into this week’s SWAT
17 Easy Grilling Recipes for Summer Cooking
17 Easy Grilling Recipes for Summer Cooking
Escape the hot kitchen by grilling outdoors this summer. Even better than soaking up the sun while you cook, grilling is the best way to develop rich, smoky flavor for just about anything you can dream up, including juicy summer fruits, vegetables, seafood, and of course, meats. Our love for grilling runs deep, which is the reason we made smoothies the theme of this week’s SWAT (Sharing With A Theme).
Alton Brown’s Grilled Pork Tenderloin
Alton Brown’s Grilled Pork Tenderloin on Platter Talk spends an overnight stay, marinating in a mixture of honey, lime juice, and an adobo sauce seasoned chipotle chile pepper. We modified this recipe by slicing and then butterflying the pork, prior to putting it on the grill. This provides for handy individual servings and makes for a visually appealing grilled presentation. Alton Brown’s Grilled Pork Tenderloin by Platter Talk is full of flavor, it’s economical (especially with a sale), and it’s easy to make. — Dan from Platter Talk
For Alton Brown’s Grilled Pork Tenderloin recipe, click here.
Apricot, Habanero, and Honey-Glazed Pork Tenderloin Skewers
Greek Chicken Kabobs
Greek food is so flavorful, yet easy to make. This recipe for Greek Chicken Kabobs has so much flavor and seven ingredients for the marinade — four of those ingredients are the spices. This is an easy recipe to put together. But just because this dish was easy to assemble, does not mean it was not tasty. The best thing about this marinade was the beautiful char it created when cooked on the outdoor grill. — Peter Block, Feed Your Soul Too
For the Greek Chicken Kabobs recipe, click here.
Grilled BBQ Pork Tenderloin
Grilled Pineapple Skewers With Coconut Caramel Sauce
Grilled Pizzas With Corn and Prosciutto
Grilled Potato Salad With Basil, Blue Cheese, and Tomatoes
This potato salad must be served warm, right after grilling. It’s nice at room temperature, too, but don’t even think about serving it cold. It loses all of its moxie: The potatoes firm up, the basil wilts, the tomatoes become mealy and flavorless, and the blue cheese loses its luscious melty quality. This isn’t the best make-the-day-before dish, but you can boil the potatoes ahead of time and just grill and assemble it all at the last minute like it ain’t even a thang. — Coley, Coley Cooks
For the Grilled Potato Salad With Basil, Blue Cheese, and Tomatoes recipe, click here.
Grilled Swordfish With Spicy Cherry Salsa
Swordfish is a firm and delicious fish with a meaty texture making it a great fish for grilling and it partners beautifully with a spicy, chunky salsa. The cooking time on swordfish is not that long, depending on the thickness, about 10 minutes all in and you can grill it outdoors or in a grill pan. I wanted to highlight the cherries and the tomatoes, so the spice comes from my beloved Vietnamese Garlic Chili Sauce — it gave me heat without the actual chile peppers but do as you will — fresh chile peppers will work great! — Kimberly Moore, The Hungry Goddess
For the Grilled Swordfish With Spicy Cherry Salsa recipe, click here.
Grilled Szechuan Cornish Hens
If you have never had Cornish hens, you are seriously missing out on some scrumptiousness in your life! A lot of people (including my husband, before I forced him to see the light), have a misconception that Cornish hens are gamy-tasting. Well, first of all Cornish hens are not game birds, they are a form of a broiler chicken. And, if you cook them properly, they won’t be gamy. At all. I spatchcocked the hens, meaning I removed the back bone and flattened them out, to gain more grill-to-hen surface area. This allows for the smoky char of the grill to really flavor the bird and cook evenly. — Cheyanne Bany, No Spoon Necessary
For the Grilled Szechuan Cornish Hens recipe, click here.
Grilled Veggie Burger With Special Sauce
Rainbow Salmon Skewers
For grilling choose thicker cuts and types of fish like tuna, swordfish, mahi mahi, halibut, and salmon. I like to cut thesalmon filet in relatively large chunks because the minute it hits the grill it’s going to cook. If you cut the fish too small, the onions and peppers won’t have a chance to cook before the fish is overdone. Be sure to brush everything liberally with olive oil so it doesn’t stick. If you have one of those pans that goes over the grill, I suggest using that. And be sure to season with salt and pepper on both sides. — Sue, The View from Great Island
For the Rainbow Salmon Skewers recipe, click here.
The trick to getting kebabs full of flavor is to drizzle some of the marinade over the vegetable kebabs after they have finished cooking. And of course, if you let the vegetables sit in the marinade for a while before grilling, they will absorb a lot of flavor too. — Kyra Howearth, Vie de la Vegan
For the Ratatouille Kebabs recipe, click here.