Grilling Fruits & Veggies
Minted grilled corn on the cob
In a previous article I’ve talked about grilling corn on the cob without the husks. Generally, that’s the way I like it, but here’s an interesting recipe that caught my eye. It packs sprigs of mint into the husks while grilling, adding some extra zing.
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Grilling corn on the cob
There’s nothing quite as easy as grilling corn on the cob. Grilled corn on the cob is not only tasty, but grilling your corn never fails to impress your guests.
There’s lots of ways to prepare corn on the cob, but I only eat my corn one way of course, and that’s grilling it. Grilled corn on the cob is super easy to prepare, and it looks and tastes great. There’s two basic theories on grilling corn on the cob, with foil and without.
Grilling corn on the cob with foil
Some people like grilling corn on the cob by wrapping it in aluminum foil or its own husk, packed with butter and seasonings, then baking it on the grill until done. While this does indeed cook the corn, and it does taste pretty good, it’s not really grilling now is it? I mean if it’s wrapped in aluminum foil it doesn’t get any smoke, or char, or magic grilling vapors, or any of the other things that make up the beauty of grilled corn.
Grilling corn on the cob with direct heat
Let me explain how I go about grilling corn on the cob. The way I prefer grilling my corn is by placing it directly on the rack over high heat where it can catch a little flame. This grilled corn recipe, if you want to call it that, couldn’t be simpler.
Start your fire or preheat your gas grill on high, then peel the husk and silk away from the corn before grilling. If you want to make a nice presentation, you can save the corn husks and use them as decoration when serving. In any case, throw away the silk, which is not good for much of anything.
Next, drizzle the corn on the cob with a little olive oil. I’ve tried using herbed butter instead of olive oil, but I think garlic butter is best applied after the corn comes off the grill.
Place the corn on the cob directly on the grill grate over high heat. Grill the corn on the cob for about 10 minutes, rotating the corn as needed to keep it from getting charred too much on one side. What you are looking for is enough time to lightly blacken some of the kernels. Don’t overcook the corn however or it will become mushy. You know when you’ve gone too far if the corn cob flexes easily in your hands.
After grilling the corn on the cob, season with salt and pepper and a slather of butter if desired. For a twist, I like to sprinkle Old Bay seasoning on grilled corn, which calls to mind the corn cooked in crab boil.
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Grilled Carrots with Ginger and Garlic
This is a suprisingly good side dish for just about anything from chicken to pork chops. It’s quick, easy, and unexpected.
To grill carrots and other small vegetables you’ll need a grilling wok or vegetable basket with holes to expose the carrots to the fire. Heat the grill and the wok on high heat. Take a bag of baby carrots (1 pound) and toss lightly with olive oil. Place them in the wok and cook until tender, which takes about 20 minutes.
You’ll want to give the wock a good shake every few minutes to keep the carrots from burning. When tender, add 4-6 cloves of garlic and a hunk of ginger root, peeled and sliced as thin as you can. Stir things together and cook for another 5 minutes or so. Then transfer everthing to your serving bowl, and toss in a tablespoon of soy sauce and serve.
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Recipe: Simple grilled plums
Grilled some plums tonight. Nothing fancy, but they sure were good. Heat the grill to medium or medium high heat, and prepare the plums.
I first slice them down the center, and remove the pit. Then brush lightly on both sides with a little molasses. Place cut side down on the grill till the fruit begins to get a little char, then flip them over. Shut the lid and give them a few minutes until they reach the desired softness.
Goes great with pork, and makes an easy dessert when paired with ice cream.
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Recipe: Grilled Peaches with Blackberry Sauce
Here’s a tasty summertime recipe for you. Grilled peaches with blackberry sauce. A lot of grillers haven’t tried grilling fruit, and that’s a real shame. Not only is it easy to do, but it makes a real impression on your guests.
This recipe uses a simple sauce made by boiling blackberries in water, then pressing the reduction through a sieve. Grilling the peaches is easy as well. A splash of lemon juice, and a few minutes on the grill is all it takes.
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Recipe: Grilled Vidalia Onions
Vidalia Onions are a special variety of onion, grown in Georgia. Vidalia Sweet Onions have a distinctly different flavor that is sweeter and milder than other types of onions. This sweetness makes them excellent in salads, and on sandwiches You can also use thick slices of Vidalia Sweet Onions on hamburgers or grilled steaks. When grilled a Vidalia Sweet Onion can make an excellent side dish.
To grill, wash the onion and remove the outer layers of skin. Using a paring knife or apple corer, cut a hole in the top of the onion. Add a beef bullion cube, a tablespoon of butter, and an ice cube for extra moisture.
Wrap the onion in a double layer of foil, and grill until the onion is soft enough to pierce easily with a fork, about 30 minutes. You’ll want to leave a small opening at the top of the foil to allow the cooking onion to vent.
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Grilled Tomato Salsa Recipe
You may already be aware of the many befits of grilling vegetables, for example my recipe for grilled corn. But have you considered how grilling your tomatoes before making your favorite fresh salsa? Grilling intensifies the flavor of fresh summer vegetables, and tomatoes are no exception.
Starting with a big fresh tomato from your own garden or the local farmers market, first slice them down the middle. Drizzle with olive oil and grill the cut side first, then turn the tomato to grill all sides. Once grilled, you can use the tomatoes in your favorite salsa recipe as you normally wood.
What? You don’t HAVE a favorite salsa recipe? Ok, you can borrow one of mine to get you started, but remember that salsa is a free form dish, so be creative.
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Recipe: Grilled Plums with Mint Sugar
A deliciously different summer time dessert, grilled plums are juicy and sweet. Add a splash of Cointreau or Grand Marnier and you’ve got something really special. Try this recipe as a follow on to your main course.
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Grilling brings out best in Indiana sweet corn
Here’s another good article on grilling corn. This author likes to soak the corn in water first, and grill them in the husk, silk and all.
Soak the corn, still in the husk, in a sink or bucket filled with water for half an hour to an hour. Put ears on a grill over medium heat. Turn a few times until husks start turning black, about half an hour. Remove from grill and pull off the husk and silk, which should come off easily after grilling. Use paper towels, oven mitts or hot pads to protect your hands while removing husks. Dip the ears in butter and enjoy.
The article also has recipes for a spicy, seasoned butter mixture that compliments the corn nicely.
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Grilling vegetables
Here’s another good article on grilling vegetables this summer. Grilled vegetables make great side dishes, pasta toppers, and can even be added to pizza. The article is full of good ideas tips such as these:
Most vegetables and fruits need some care when grilling. They are delicate, cook quickly and have almost no fat, which means they will stick to the grill. Some vegetables, like zucchini and corn, are also easy to burn on the grill because they have natural sugars like fruits do.A safe bet for most fruits and vegetables is to grill them on a cleaned, well-oiled grill grate or use a perforated sheet or vegetable basket designed for the grill. Also, don’t cut or slice the vegetables too small.
Some folks I’ve read about only eat vegetables. These people are called vegetarians, which is actually a Native American word which translates loosely to “poor hunter”.
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Grilling with a twist
In this article from Southern Voice Online columnist George Oliver highlites some alternatives to burgers and steaks, with an emphasis on healthier and more creative fare.
Traditionally, barbequing and grilling are only done by “real men” in the summer and involve slathering large slabs of red meat with secret sauces.Luckily, most of us pay no mind to that tradition. Grilling is evolving to be less about hamburgers and steaks and that tired BBQ chicken from a bottle, and more about healthy and creative outdoor cooking, including grilled pizza and grilled fruit.
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Grilling fruit
In this article, Mary Ellen Rae gives a great overview of how to cook fruits such as peaches, plums, and apricots. She also includes a couple of recipes. Grilled fruit makes a great dessert, and is easy to prepare. Here’s an excerpt:
When they’re ripe but still firm, stone fruits such as peaches, nectarines and apricots take well to grilling. Slice them in half, remove the pit and place them cut side down directly on the rack over the coals. When grill marks appear (the fruit caramelizes at these hottest points of contact), flip them over to continue cooking. Don’t let them fall apart; remove them from the heat as soon as they’re tender.
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How to grill corn on the cob
Summer in Texas means corn, and I only eat my corn one way of course, grilled. Grilled corn is super easy to prepare, and it looks and tastes great. There’s two basic theories on grilling corn. Some people use a method I like to call "wrong". it involves wrapping the corn in aluminum foil or its own husk with butter and seasonings, then baking it on the grill until done.
While this does indeed cook the corn, and it does taste pretty good, it’s not really grilling now is it? I mean if it’s wrapped in aluminum foil it doesn’t get any smoke, or char, or magic grilling vapors, or any of the other things that make up the beauty of grilled food. Let me explain how I do it.
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