Ugh it’s hot here. Hotter than hot, and hotter than any summer I can remember. We live in a century old building, on the top floor with no central air. We have window air conditioners in the primary rooms and they do the trick but there’s no way, no how they could keep up with the oven on top of the already sweltering temperatures. So bless the barbecue. It’s cold salads and fresh fruit and if we must eat something cooked, it’s barbecued, outside, by my other half. What could be better?
Here are a few favourite less ordinary things I like to grill:
Image via Wellness Made Natural
Image via Yum Sugar
Grilled fruit is absolutely perfect totally naked for breakfast (I did mean the fruit, but that could work too). The simplicity of grilled fruit is what’s really fantastic here: in about 3 minutes of cooking time, the grill really teases out the flavours, especially sweetness (toss them first in some butter, brown sugar and cinnamon, or vegetable oil, honey and fresh mint before they hit the grill) . Other ideas include adding grilled fruit as the oomph factor to salads and, most obviously, as the perfect way to end a meal. Dressed with ice cream or chocolate, grilled peaches are a to-die-for dessert.
Image via Serious Eats
I must admit I was late to the game re: grilling pizza. I actually am not a huge pizza fan, what with my dairy allergy and all. But I have tried pizzas made on the barbecue and I must admit the texture of the crust is pretty amazing. Click here and here for some great primers for those of you who are feeling adventurous tonight.
Image via Leite’s Culinaria
Image via Picnic Food Ideas
Image via Closet Cooking
While totally delicious, barbecuing for us so often means hamburgers, portobello “burgers” and mixed veggie skewers. But seafood is incredible grilled and really isn’t much more work than preparing homemade burgers. In fact in the case of fish done on cedar planks or shrimp skewers, very little could be easier.
Here’s our easy peasy shrimp recipe:
1. Cheat and buy a bag of frozen large, raw, deveined and peeled shrimp
2. Toss these in a resealable plastic bag with some olive oil, salt, the juice of a lemon and lime, a couple finely minced cloves of garlic, and black pepper. Let this mixture marinate for at least 20 minutes and up to 3 hours in the fridge.
3. When you’re ready to fire up the BBQ, just put these on skewers and cook on the grill for 3-4 minutes on each side till they turn pink and are no longer translucent on the inside.
(Hint: if you’re using wooden skewers rather than metal, be sure to soak these in water for about an hour before use. This will help ensure they don’t go up in smoke.)