Recipes for "grilled recipes"

Clean and oil the grill grates.

In a small bowl, whisk together the brown sugar, granulated sugar, cinnamon, and salt.  Set aside.

Simply Recipes / Hannah Zimmerman

Brush the cut side of the peaches with the melted butter. Place the peaches on the hot grill, cut side-down, and cook for 2 to 3 minutes, until you can see clear grill marks. The grill remains uncovered the whole time. Flip and cook them cut side-up for 2 minutes.

Simply Recipes / Hannah Zimmerman

To serve, place a grilled peach half on a plate and sprinkle 1/2 tablespoon brown sugar mixture on top while the peach is still warm. Top with a scoop of vanilla ice cream. Serve and enjoy!

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat the peaches, place them in a 350°F oven for 10 minutes or in the microwave for 1 minute. They are also great served cold!

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Simply Recipes / Hannah Zimmerman

Gather the ingredients.

Fill a large bowl with cold water. Squeeze juice from one lemon wedge into water. Trim tops and stems from artichokes, cut in half from top to bottom and scoop out the choke; place halves into the bowl of lemon water to prevent them from turning brown.

Bring a large pot of water to a boil. Add artichokes to boiling water, and cook until tender, about 15 minutes. Drain. Meanwhile, preheat an outdoor grill for medium-high heat.

To make the basting and dipping sauce: Squeeze remaining lemon wedges into a medium bowl; stir in olive oil and garlic, and season with salt and pepper.

Brush artichokes with a coating of lemon-garlic dipping sauce; place on the preheated grill and cook, basting with sauce and turning frequently, until the tips are a little charred, 5 to 10 minutes. Serve immediately with remaining lemon-garlic sauce.

Gather all ingredients.

Preheat grill for high heat.

In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt.

Sprinkle seasonings onto the fish.

In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.

Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Prepare the grill with a two-zone fire for medium-high heat, 375ºF to 425ºF.

A two-zone fire allows for direct and indirect grilling. Direct grilling is where the heat source is under the food, think grilling a steak. Indirect grilling is where the heat source is not under the food, think baking a potato. On a gas grill, set up for two-zones by leaving, depending on the size of your grill, one or two burners off. On a charcoal grill, push the coals to one side of the fuel grate, leaving about 1/3 of the grate empty.

Simply Recipes / Mike Lang

In a large pot on the stovetop, bring 2 quarts of water to boil. Add 2 teaspoons of the salt and the sliced potatoes to the water and boil until easily pierced with a knife, approximately 6-9 minutes. Drain in a colander and set aside.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Transfer the potatoes to a bowl. Toss with the olive oil, the remaining 1/2 teaspoon salt, plus the pepper, and garlic.

Simply Recipes / Mike Lang

Grill the potatoes, cut side down, over direct heat until charred, approximately 3 minutes. Flip the potatoes and grill an additional 3 minutes. At the same time, grill the lemon, flesh side down, until charred, approximately 3 minutes.

If grilling additional items, the potatoes can be moved to indirect heat for 2-3 minutes while the other food is cooked.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Remove the potatoes and lemon from the grill. Place the potatoes in a bowl. Juice the grilled lemons over the potatoes and toss. Garnish with parsley and serve.

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Simply Recipes / Mike Lang

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Combine 2 cups flour, yeast, sugar, and salt in a large bowl; stir in warm water and ⅓ cup oil until well combined, about 1 minute. Gradually add enough flour to form a slightly sticky dough ball. Turn dough out onto a floured work surface; knead until dough is smooth, elastic, and not sticky, about 5 minutes.

Divide dough into 8 equal portions; pat or roll dough portions on a floured work surface to about 8-inch circles (they don't need to be perfect).

Brush both sides dough circles with oil; place on the grill. Cook on the preheated grill until bottoms are lightly browned and tops look set, 3 to 4 minutes. Transfer crusts to a baking sheet, grilled-sides up, using long-handled tongs.

Lightly coat each crust with sauce; top with cheese.

Slide pizzas back on the grill; cook until bottom crusts are brown and cheese melts, 3 to 4 minutes. Serve immediately.

Gather all ingredients.

Place pineapple rings in a large resealable plastic bag. Add butter, honey, hot pepper sauce, and salt.

Seal the bag and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.

Preheat an outdoor grill for high heat and lightly oil grate. Grill pineapple rings until heated through and grill marks appear, 2 to 3 minutes per side.

Dip a wadded paper towel into vegetable oil and brush the grill grates.

While the grill heats, halve the peppers from top to bottom, cutting through the stems if they are attached. Pull off the stems and seeds and discard. With your hand, flatten each pepper. If it breaks into quarters, that’s okay. The pieces are large enough so that you don’t have to worry about them falling through the grates.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Add the peppers into a large bowl. Toss with olive oil and salt.

Simply Recipes / Sally Vargas

Using tongs, set the peppers on the oiled grill grates with the skin sides down. Close the cover and grill for 6 to 8 minutes, or until the skins are wrinkled and blackened. The blacker the skins, the easier they will be to peel. They also take on a more charred color.

Flip them over and grill for another 3 to 4 minutes, or until softened.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

With tongs, transfer them to a bowl and cover the bowl with a plate or lid. Let them steam for about 10 minutes, or until cool enough to touch.

Simply Recipes / Sally Vargas

With your fingers, pull off and discard the skins. Resist running them under cold water because that will dilute the smoky sweet flavor of the peppers. It’s a messy job, but you can fill a bowl with water and rinse your fingers as you go along, not the peppers. Remove stubborn bits by scraping with the dull end of a paring knife.

Simply Recipes / Sally Vargas

Pile the peppers on a platter and drizzle with olive oil and vinegar. Season with salt, to taste.

Serve.

Grilled peppers will last four to five days in the refrigerator in a tightly closed container. You can also freeze them for up to 6 months.

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Simply Recipes / Sally Vargas

Preheat your grill to medium-high heat. If you are using gas, turn your burners on medium-high and allow to preheat. If you are using charcoal, prepare for direct heat grilling.

In a glass jar with a lid, combine the lime juice, minced cilantro, mustard, sugar, olive oil, and a pinch of salt and black pepper. Add the lid and shake well to combine all of the ingredients. Set aside.

The vinaigrette can be made in advance and stored in the fridge. It’s best served at room temperature. If you have leftover dressing, it will keep fine in the fridge for a week.

If you store the vinaigrette in the fridge, that’s fine, but it will probably separate. If you let it warm up on the counter before serving and give it a shake, it’ll come right back to life.

Simply Recipes / Nick Evans

Drizzle the peppers and onions with olive oil. Season with a pinch of salt and pepper and using tongs add to your preheated grill.

Grill the vegetables for 4-5 minutes per side until they are well charred and tender. Using tongs, remove from the grill and let cool. Roughly chop the vegetables for the salad.

Simply Recipes / Nick Evans

In a large bowl, add the shrimp. Drizzle with olive oil and season with chili powder, garlic powder, salt, and pepper. Then skewer the shrimp, dividing them between 4 skewers. If you use wooden/bamboo skewers, make sure to soak them well so they don’t burn completely on the grill.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Add shrimp skewers to grill (I recommend lightly oiling grill to prevent sticking) and grill for 2-3 minutes per side. The shrimp are done when they are pink and no longer translucent in the center. Remove shrimp from grill and serve them as soon as possible.

Simply Recipes / Nick Evans

Add the romaine lettuce into a large serving plate or bowl and drizzle with a tablespoon or two of the vinaigrette. Top with chopped, grilled vegetables, grilled shrimp, sweet corn, avocado, cherry tomatoes, scallions, and crumbled Cotija cheese.

Serve.

Leftover salad ingredients are best stored separately and without dressing. Shrimp will keep in the fridge for 2-3 days. If you do have salad that is dressed, it will keep okay for 1 day in the fridge, but the texture will change.

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Simply Recipes / Nick Evans

If you’re using bamboo skewers, place them in a shallow dish long enough for the skewers to lay flat and top them with cool water. Let soak for 30 minutes.

Preheat the grill to high heat, about 450°F. If needed, clean the grates.

Simply Recipes / Mike Lang

In a small bowl, whisk the tahini, garlic, lemon juice, 1 tablespoon warm water, salt, and cayenne. Add more warm water while whisking, a teaspoon at a time, to reach a sour cream-like consistency. Set aside.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

If needed, trim any brown ends from the stems of the okra pods. Add the okra to a large mixing bowl and toss with the oil.

Drain the skewers if soaked. Arrange several okra pods in a line with every other pod pointing in the opposite direction. Thread the pods onto 2 skewers, with 1 skewer an inch from the stem end and the other an inch from the pointy end. Leave about 2 inches of the top and bottom of the skewers bare so they’re easy to flip.

Repeat with the remaining okra.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Once the grill is hot, fold up a paper towel into a compact square and moisten with oil. Clasp with metal tongs and use it to quickly oil the grill grates.

Add the okra skewers to the grill and close the lid. Check after 2 minutes, then every minute after until the okra is bright green and has pronounced grill marks on the bottom. Depending on your grill, this will take 3 to 5 minutes total.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Use tongs or a spatula to carefully flip the skewers. Close the lid and repeat, checking after 2 minutes and then every minute after until the okra is tender with grill marks on both sides.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Remove from the grill, being careful not to tilt the skewers too much—now that the okra is tender, it will want to slide off the skewers. Sprinkle with the salt. Once cool enough to handle, remove the skewers.

Serve with the sauce alongside for dipping.

Grilled okra is best served warm but is also good at room temperature. Leftovers will keep in an airtight container in the fridge for 3 days and can be reheated in the toaster oven until warm.

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Gather the ingredients.

Preheat an outdoor grill for high heat and lightly oil the grate.

Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.

Cook asparagus on the preheated grill, turning often until lightly charred and fork-tender about 3 to 5 minutes.

Serve hot and enjoy!

Put the garlic, mustard, balsamic vinegar, and salt into a food processor or blender and pulse to combine. With the motor running, slowly drizzle in the olive oil until the dressing comes together.

Prepare your grill with direct high heat.

Cut each radicchio into quarters so that each quarter has a bit of the stem end holding it together.

Coat the radicchio quarters with olive oil and sprinkle with salt.

Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little char, but not a cinder.

When they’re done, move to a cutting board.

Chop the radicchio into small pieces and and toss with the dressing and some black pepper.

Garnished with your choice of grated Pecorino or Parmesan cheese.

For each sandwich, spread 1 tablespoon butter on one side of two pieces of bread. Place the bread buttered-side down in a large skillet or on a griddle over medium-low heat. Sprinkle 2 ounces (1/2 cup) shredded cheese evenly over both slices. Cook until the cheese has melted and the bread is crisp, about 2 minutes.

Remove from the skillet. Layer one side with 2 to 3 pieces of bacon, the slices from half a tomato seasoned with some salt and pepper, and 3 leaves of lettuce. Close the sandwich. Repeat for remaining sandwiches. Slice in half and eat warm.

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