Grilling season is here
Published 10:57 pm Friday, May 25, 2018
Each year for Memorial Day weekend, the Tribune staff have a tradition to grill new foods and share our recipes with you, our readers. There’s a little bit of everything in this year’s lineup, including main and side dishes and even a dessert.
Grilled Jalapeno Poppers
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I love grilling season, and I love spicy foods, so what better food to grill than jalapeno poppers. Recipe from allrecipes.com. — Sarah Stultz
8 ounces cream cheese
2 tablespoons Parmesan cheese
1 1/2 teaspoons garlic powder
1 1/2 cups cheddar cheese
16 whole jalapeno peppers with stems
8 slices bacon, cut in half crosswise
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Mix together the cream cheese, Parmesan cheese, garlic powder and cheddar cheese in a bowl until the mixture is thoroughly blended.
Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.
Brown Sugar Green Beans
I used to make these all the time with my roommates at college. They have a nice blend of sweet and salty flavors; very addicting. — Tyler Julson
3 12-ounce bags of frozen green beans
2/3 cup brown sugar
1 1/2 teaspoons garlic powder
1/4 cup of butter
6 teaspoons soy sauce
Combine bags of green beans in a tin foil pan safe to put on the grill. Melt the butter in a microwave-safe bowl and add the brown sugar, garlic powder and soy sauce once the butter is melted.
Mix the ingredients and pour over the green beans. Stir the green beans and sauce together until spread evenly. Top with bacon bits and cover pan with tin foil. Leave on the grill for 15-20 minutes.
Grilled Parmesan Garlic Bread
I found my recipe on Pinterest. I absolutely love garlic bread and have never tried it on the grill. It turned out to be delicious! — Kim Ehrich
1/2 loaf French bread sliced into 3/4 inch-thick slices
1/2 cup butter
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
2 large garlic cloves, halved lengthwise
1/4 cup freshly grated Parmesan (or more to taste)
2 tablespoons fresh chopped parsley
Add butter to a shallow bowl or dish and microwave to melt.
Add dried oregano, basil and salt to butter and stir to combine. Roll each slice of bread in butter mixture, turning to coat.
Grease and heat grill to medium-high heat. Grill bread for 1 to 3 minutes without turning, just until toasted.
Remove bread from grill and rub grilled side thoroughly with garlic. Sprinkle Parmesan and parsley on the grilled side and return toast to the grill, cheese side up. Close lid and cook just until melted, 2-3 minutes.
Husk-Grilled Corn with Cilantro-Lime Butter
When summer comes, it’s hard not to hear corn calling your name. Rather than have burgers on the grill and corn on the stove, this method allows you to keep it all in the family. I’m also a sucker for anything flavored with lime. This butter mix is so good, I recommend trying it with anything on which you like a little bit of butter. Recipe from Cook’s Country. — Sarah Kocher
6 ears of corn, not shucked
6 tablespoons unsalted butter, softened
1/4 cup minced fresh cilantro
2 teaspoons grated lime zest
1 tablespoon lime juice
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Cut and remove silk protruding from top of each ear of corn. Combine butter, cilantro, lime zest and juice, garlic, salt and pepper in a bowl. Fold 1 14-by-12-inch piece of heavy-duty aluminum foil in half to create a 7-by-12-inch rectangle; then crimp into boat shape long and wide enough to accomodate 1 ear of corn. Transfer butter mixture to prepared foil boat.
For a charcoal grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarters). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes. For a gas grill: Turn all burners to high, cover and heat grill until hot, about 15 minutes.
Clean and oil grate. Place corn on grill (over coals, with stem ends facing cooler side of grill, for charcoal). Cover and cook, turning corn every 3 minutes, until husks have blackened all over, 10-15 minutes. (To check for doneness, carefully peel down small portions of husk. If corn is steaming and bright yellow, it is ready.) Transfer corn to cutting board. Using chef’s knife, cut base from corn. Using dish towel to hold corn, peel away and discard husk and silk with tongs.
Roll each ear of corn in butter mixture to coat lightly and return to grill (over coals for charcoal). Cook, turning as needed to char corn lightly on each side, about 5 minutes total. Remove corn from grill and roll each ear again in butter mixture. Transfer corn to platter. Serve, passing any remaining butter mixture.
Tips: The flavored butter can be made ahead and refrigerated for up to 3 days; bring it to room temperature before using. Set up a cutting board and knife next to your grill to avoid traveling back and forth between the kitchen and grill.
Hawaiian Chicken Skewers
Grilling is easily one of my favorite parts about summer. Kabobs or skewers have always been a favorite of mine, as you can try putting just about anything on them. Recipe from delish.com. — Colleen Harrison
1/2 cup barbecue sauce
1/3 cup soy sauce
1 tablespoon rice vinegar
2 teaspoon sesame oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon honey
Salt, to taste
Crushed red pepper flakes, to taste
2 chicken breasts, cut into 1-inch pieces
2 cups cubed pineapple
2 green bell peppers, diced
1 onion, diced
Preheat grill or grill pan on medium heat. In a large bowl, whisk together barbecue sauce, soy sauce, vinegar, oil, garlic, ginger and honey until completely combined. Season with salt and red pepper flakes.
Build skewers by alternating chicken, pineapple, peppers and onion. Place on a baking sheet and pour over half of the marinade.
Place skewers on preheated grill, and brush with reserved marinade. Cook 5 minutes and flip, brushing the other side with marinade as well.
Cook 5 more minutes, or until the chicken is cooked through.
Apple Honey Glazed Chicken
Chicken is one of my favorite foods, and the ability to combine that with apple and cinnamon was too good to pass up. Recipe from allrecipes.com. — Sam Wilmes
1/2 cup apple jelly
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 skinless, boneless chicken breast halves (I veered a bit and used chicken legs)
Preheat grill for medium-high heat.
Mix apple jelly, honey, mustard, cinnamon and salt together in a bowl. Brush chicken breasts with glaze.
Place glazed chicken breasts on the preheated grill. Cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center about 10 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees Fahrenheit.
Grilled Fruit with Mascarpone Cheese Dip
I love fruit on the grill, so I thought I would try this recipe. I used peaches, but most fruits will work. — Kelly Wassenberg
Sugar, to taste
5 ounces Mascarpone cheese
1 tablespoon honey
Place sliced peach wedges on a skewer. (A whole peach will equal about 1 serving.) Grill for about 1-3 minutes on each side. Remove from heat and sprinkle with raw sugar. Return to grill until caramelized. Serve with dip (dip will make about 4 servings).