Cooking on an outdoor grill can transform an everyday burger into a flavor bomb. Now that grilling season is getting into full swing, here are five new ideas to add to your recipe file.
Grilled vegetables provide a nice balance to grilled meat recipes. Executive Chef Caleb Hicks treats residents at Providence Point to this healthier option, combining asparagus, yams, zucchini, portobellos, artichokes and more.
Photo courtesy of The Perfect Puree of Napa Valley
Grilled Shrimp Tacos with Peach-Ginger Slaw
Shrimp tacos are a familiar favorite, but chef Francesca Zani gives the recipe a twist by spiking the sauce with ginger and peaches, adding a summery spin.
Ssam is usually composed of lettuce or another leafy vegetable wrapped around Korean-style barbecue. Chef Michael Israel of The Cheesecake Factory changes up the traditional meaty version by wrapping lettuce leaves around quinoa and grilled avocados for a plant-based ssam.
This boneless leg of lamb is marinated, smoked and then grilled to impart several layers of flavor. It’s served with spicy harissa and succotash made with fresh corn, squash, beans and tomatoes for a meal that truly celebrates summer.
Photo courtesy of California Table Grape Commission
Grilled Branzino with Grape-Eggplant Caponata
Some restaurants grill branzino whole, but the recipe-ready fillets are available from most seafood suppliers. At Restaurant Associates, the fillets are deboned but the skin is left on and the fish is quickly cooked on the grill, then accompanied by a zesty caponata.
University of Pittsburgh and Chartwells Higher Ed master-minded the multi-million-dollar transformation to reflect the city’s diversity of cuisines and cultures.
Vegan chef from Milwaukee medical center wins first place in the competition, put on by Physicians Committee for Responsible Medicine and Institute of Culinary Education.
