Grilling Salmon {Recipe: Grilled Cedar Plank Salmon}

Written by Kristen of Dine and Dish.

It’s been a full week of grilling here on Simple Bites and what a delicious week it has been! There is nothing better than heading outside to cook dinner when the weather turns warm.

Our family loves traditional grilled fare like hamburgers and hotdogs, but what we really enjoy cooking on our grill during the summer is seafood. There is something about the lightly enhanced smokey flavor of grilled seafood that makes it seem like the ideal summer meal.

We love all kinds of seafood on the grill – shrimp, tilapia, tuna steaks – but the one fish that we can’t get enough of is grilled salmon. Salmon has the perfect amount of natural fat to leave it flaky and moist when prepared on the grill.

Salmon is also an extremely versatile fish making it a great addition to your weekly menu. The ingredients can easily be changed to suit the flavors you are craving the most. [Read more…]

Grilling Fruit (Recipe: Grilled Peach and Haloumi Salad)

When Aimee mentioned that my next post would coincide with “grilling week”, I have to say that I was pretty darn excited.

After all, I’m a man, and men are supposed to be “King of the grill” – if you buy in to all of that jazz.  And so to be quirky and different, my initial thought was to go off on a tangent and write about how to make a grill over a real fire or grilling something in a really hot backyard pizza oven (two more of my projects now that the chicken coop is made).

But sometimes, meat on any kind of grill, whether it be steaks or sausages or chicken, fish, etc…. is just, well, meh.  Especially later in the grilling season.  Most of the BBQ or grilling events we go to all summer long are remembered for the people, not the meat. I can probably remember only a handful of grilled steaks that were memorable for their flavor.

However, the first time I had grilled peach and haloumi salad will be memorable for a long, long time.  I can’t even remember  if we had guests or not that night, but I can remember almost every single bite that I had.

Yes, it was that good.

[Read more…]

Grilling Burgers (Recipe: Bacon and Blue Cheese Sliders)

Written by Shaina of Food for My Family.

Burgers. Hamburgers. Cheeseburgers. Sliders. Patties. I’m sure you have an opinion. How they should be cooked. What sorts of toppings adorn them. The type of bun that the orb of meat sits upon.

Regardless of those opinions, these meat patty sandwiches are rather universal. There’s a good chance that you have your own nostalgic feelings and memories associated with burgers, whether it’s of your dad out on the deck flipping them when you were much younger or it’s a special drive-in restaurant you would visit in the summer that served burgers right to your car window. Maybe your memory is recent, last week at a backyard barbecue shared with friends.

Nostalgia aside, chances are also good that you’ve had a bad burger moment as well. Too dry. Too greasy. The wrong bun. “I thought this was a burger, not a meatball.” Here are a few helpful tips when getting those burgers ready for the grill that will help make burger night a memory-making success.
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Grilled Vegetables (Recipe: Balsamic Grilled Carrots)

Written by Megan of Stetted.

Things are really heating up around here – literally. We’ve had more than a dozen days of 100-degree-plus temperatures, and summer only started on Tuesday. In a way, this makes grilling sound more appealing. After all, what’s a little bit of fire when you’re already baking?

However, the grill doesn’t have to be all about meat. While corn on the cob is undoubtedly the side dish of the season, try exploring the rest of summer’s bounty over the flame. Cherry tomato skewers, planks of summer squash, and thick slices of eggplant will liven up any cookout and provide many more nutrients than that bag of potato chips.

I used to hesitate about grilling vegetables out of concern they would slip into the fire. Foil packets are an easy solution, but I find they don’t impart that particular grill flavor we celebrate.

Luckily, in the past few years specialized grill tools have flooded the market, making it simple to grill pizza, jalapeno poppers, dice-cut vegetables, and more. We have a simple basket that can hold enough vegetables for a dinner party and cleans up in a snap.

[Read more…]

Grilling Greens (Recipe: Grilled Caesar Salad)

It’s grilling week here on Simple Bites! Join us as we bring you simple recipes for the grill that feature seasonal produce.

The first time I recall seeing greens grilled was overr five years ago at swanky brunch in celebration of a baby’s baptism. Coral-colored wedges of radicchio and Belgian endive were wilted and slightly charred on the grill before being tossed with a simple dressing of fresh lemon juice and fine olive oil. A sprinkling of sea salt finished the dish, and it was placed on the table, where its smoky aroma made my stomach twist with hunger.

The salad was warm and sultry; vibrant in flavor – and a totally unique side dish at an event where the buffet tends to play it safe. I’ve been enamored with grilling greens ever since.

There’s something about those slightly caramelized natural sugars that heighten the flavors of grilled greens, and the contrast of charred edges, soft leaves and crunchy cores makes for a salad crammed with delightful textures.

It’s a given – grilled salads are a hot item on my back yard patio table this summer. They’re simple, versatile, and just downright tasty. Yesterday, Romaine hearts and lobster tails shared the grill and later came together for a light and gorgeous Father’s Day supper. Perfection.

So what greens can you grill? Romaine, radicchio, endive, iceberg, kale, chard, green onion, and even spinach, although that last one is a bit more of a challenge. Try and stick with varieties that can be cut into wedges with the core still intact, that way the greens hold together on the grill. [Read more…]