Monthly Archives: July 2012

Grilled Brussel Sprouts

26 Thursday Jul 2012

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Grilled Brussel Sprouts

Grilled veggies are one of the joys of summer, as well as very filling. A few different veggies plus some grilled polenta or garlic/cheese bread is perfect for dinner. And it’s easy to throw together, as long as you have a grill basket.

Even if you don’t have a grill basket, you can still enjoy grilled Brussel Sprouts on skewers. They have become one of my new favorite vegetables to grill, probably because they have such a bad reputation that it’s especially delightful when they’re done right. Grilling enhances the nuttiness of these tiny cabbages and this basic marinade caramelizes on the grill for a bright and complex profile.

Ingredients:

  • Juice of 1 lemon
  • Equal part olive or grape seed oil
  • 1 tbsp Montreal Steak Seasoning

This pre-mixed steak seasoning is easy to find and covers pretty much all of your bases: salt, pepper, paprika, garlic, red pepper, and dill seed. This simple marinade works wonderfully on…pretty much everything else too. It’s especially good on asparagus and on thick cut grilled onion rings.

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Grilled Sweet Potatoes

09 Monday Jul 2012

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Grilled Sweet Potatoes

Love those sweet potatoes! And they’re great all year round with recipes like this one. In addition to being a delicious and filling side dish, they pick up grill marks beautifully so they look as good they taste.

Ingredients:

  • 2 large sweet potatoes
  • .25 cups grape seed or olive oil
  • 1 tbsp brown sugar
  • .5 tsp cinnamon

Instructions:

  1. Preheat grill to medium.
  2. Wash the sweet potatoes and cut on a diagonal into about half-inch thick ovals. Not necessary to peel, but your choice.
  3. Blanch the slices of sweet potato, then pat dry and let cool to the touch.
  4. In a small bowl, mix the oil, sugar and cinnamon until incorporated. You can adjust the ratios to your liking, these measurements are approximate.
  5. Toss the sweet potato slices in the oil mixture until all surfaces are evenly coated.
  6. Grill for 10-20 minutes, flipping several times to get good marks. Keep an eye on them and pull off when the texture is to your liking. Every grill is different and the time on the grill will vary depending on how much you cooked them during blanching.