We’re getting back into the weekly grilling grind post Independence Day and talking about a couple of our favorite weekday grilling foods.
Posts Tagged ‘Seafood’
Buffalo shrimp cups are super tasty, a little spicy, easy to make and they look great!
Grill someone a fish and they will eat for day; teach them how to grill fish and they can eat for a lifetime (as long as they can fish, or have a supermarket nearby). Although that isn’t exactly how that proverb goes it does make a great point; I would much rather teach a technique than a recipe.
I came across this awesomely quick video that’s got amazing tidbits from renowned chef, Eric Ripert. Ripert showcases a unique grilling technique which I’ve yet to try but it’s definitely next on my list – grilling on slate.
Grilled Ahi Tuna Napoleon is always a crowd pleaser and a great appetizer. If you’re cooking for a crowd, this dish allows you to get a treat off the grill quick with just a little bit of prep time the day before letting you get back to grillin’ your main dish.
The art of planking brings easy, yet impressive, techniques to the grill and infuses dynamic and complex flavor components to grilled food. Not only does it add flavor, but grilling on wooden planks allows food to be grilled that would otherwise be difficult to cook on a grate.
A great recipe for beginning “plankers” is Cedar Planked Salmon. This recipe combines minimum prep time, readily available ingredients and a quick cook time to take an already flavorful fish to new heights. Every time we make cedar planked salmon it seems to surprise someone new at how good it really is.
Need a break from all that steak, sausage and otherwise BBQ sauce slathered grilled goodies? We don’t either. However, if you want a quick change-up, try these grilled garlic oysters!