May 28, 2022
Backyard Fire Pit June 2017
Enjoy Memorial Day cookouts and celebrations at the beach, by the backyard fire pit, in the
park, at the lake or wherever you love. Here are a few new recipes to try on the grill.
GRILLED CLAMS WITH LEMON-GINGER BUTTER AND GRILLED BAGUETTE
from the kitchen of Gail Dorsey
¼ c (1/2 stick) butter @rm temp
4 tsp minced shallots
1 T minced fresh parsley
1 T fresh lemon juice
½ tsp minced peeled fresh ginger
½ tsp finely grated lemon peel
6 1/2 in thick diagonal baguette slices
2 lbs. Manila clams, scrubbed
PREPARE barbecue (high heat).
BLEND butter, shallot, parsley, lemon juice, ginger, and finely grated lemon peel in small bowl;
SEASON to taste with salt and pepper
THINLY SPREAD lemon-ginger butter on 1 side of each bread slice using spatula
ARRANGE CLAMS single layer in disposable aluminum pan.
PLACE PAN on grill.
COVER BARBECUE
COOK JUST until clams open, 8 to 10 minutes (discard unopened clams).
TRANSFER grilled clams to 2 shallow bowls using slotted spoon.
GRILL BREAD until slightly charred, 1 to 2 minutes per side.
ADD REMAINING lemon-ginger butter to juices in pan; stir on grill until melted.
POUR JUICES from pan over clams.
SERVE WITH bread.
GRILLED ROMAINE & BLUE CHEESE SALAD
from the kitchen of Gail Dorsey
Cut Romaine in half
Coat with oil
Salt & Pepper
Grill to slightly wilted
Remove, quarter and top with
Blue Cheese, Ceasar or Russian Dressing
Add croutons, chunks of Parmesan or blue cheese, crisp bacon bits, salsa or whatever you like
JAMAICAN JERK CHICKEN AND CORN
from culinary disasters
Spice Rub.
2T coriander
2T ground ginger
1T cayenne pepper
1T onion powder
1T garlic powder
2T brown sugar
1T kosher salt
2tsp black pepper
2tsp ground thyme
1tsp cinnamon
1tsp allspice
1tsp ground nutmeg
Combine everything together and use as a rub on chicken, pork or another alternative.
Mix with butter and grill some corn with the rub butter.
Serve with melon salsa. Chop melons and mix as a side dish. Garnish with a sprig of mint.
The hot and cool pair nicely.
Make a batch and use throughout the summer. Or explore gourmet offerings at your market.
GRILLED ASPARAGUS
from Martha Stewart Magazine
These were SO good and so easy. Im not a big asparagus fan, but I
loved them this way. We bought 1 bunch of asparagus for two people
WASH. Trim ends.
PLACE in bowl or oblong dish and
DRIZZLE with olive oil, salt and pepper.
TOSS
GRILL for about 8 minutes or til done. (Depends on size of asparagus.)
STORE leftovers in the refrigerator and serve cold with a mustard vinaigrette at the next meal
COMBINE 1/3 c white wine vinegar, 1/4 c dijon mustard, 2 tsp honey, salt and pepper
DRIZZLE on Asparagus
GRILLED POTATOES
from Martha Stewart Magazine
These are fabulous, too. Save half for potato salad at next meal. SO EASY.
WASH AND CUT new red potatoes in quarters or halves.
PLACE enough for tonights meal in double layer foil and crimp it up.
(We used some water to steam them a little. Martha didnt say you needed anything.)
GRILL for 25 minutes on the indirect heat of the grill OR on direct heat turn foil package over once.
REMOVE potatoes from foil packets.
TOSS with a little butter salt and pepper. (Or nothing-they taste great as is)
So simple. I love it.
GRILLED NECTARINES WITH VANILLA ICE CREAM
These were sooooooooooo good.
SLICE nectarines with skins on
PLACE in bowl w enough sugar to bring out juices/about 2 T for 3 nectarines
LET macerate for about 15 minutes
PLACE nectarines on 2 sheets of heavy duty aluminum foil using slotted spoon
PLACE on grill medium heat with cover down
RESERVE juices
COOK for about 8-10 min til charred and softened
RETURN nectarines to bowl and
ADD rinsed blueberries
TOSS everything
ADD a little vanilla ice cream if you wish
CLASSIC S'MORES
not so unique, but forever yummy
graham crackers. Hershey's chocolate. grilled marshmallows
place graham cracker and square of Hershey's on an outdoor plate
toast marshmallows on a stick
when marshmallows are warm and golden place on top of chocolate and top with another graham cracker
yum
.
Soul of an Artist
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