Use rub before slathering barbeque sauce over ribs, steak or chicken.
Here are two simple but super recipes to enjoy all year long but especially now. The spices keep and if you have extra dressing you can always label it and freeze it for later.
THE RUB
This blend of spices is considered to be the Swiss Army Knife of seasonings. Use it for all your summer grilling: steak, chicken, fish & veggies. I recently used it for ribs. It has a slightly exotic flavour.
In a medium bowl, stir together:
¼ cup brown sugar (be sure to break it up if hard)
1 tsp. ground cinnamon
1 Tbsp. each – ground ginger, black pepper, smoked paprika,
Store in an airtight container or a resealable plastic bag for up to 6 months. Makes about 1 cup.
How much to use? It depends on how much you like but here are some general guidelines:
For 1 ½ lbs. steak , use 2 Tbsp; 1 lb. vegetables, use 1 Tbsp; chicken pieces, use ¼ cup; 1 lb. salmon fillets, use 3 Tbsp.
Traditional *Caesar Salad is so last century! Here’s a nice take on a Charred CAESAR SALAD that my guests rave about:
Grill your Romaine! Use Romaine hearts, halved lengthwise, on medium for about 4 minutes or until charred in spots, turning over halfway through. Oil the grill first or drizzle olive oil on the lettuce beforehand. Serve immediately, drizzled with this dressing which also doubles as a dip by the way. Sprinkle with sunflower seeds for something different instead of croutons. Serves six.
THE DRESSNG: in a blender or food processor puree 4 oz. feta cheese, 2/3 cup extra virgin olive oil, 1/3 cup non-fat plain greek yogurt, 3 Tbsp. lemon juice, 1 clove garlic and a little salt and pepper to taste.
Transfer to medium bowl, stir in ¼ cup packed fresh dill, chopped.
YUM!
*Actually I still love the traditional ways of making things but it doesn’t hurt to spice it up & do something unexpected.
So they’re not really lollipops, but the term “tomato skewers” sounded too mundane.
Summer screams of BBQ and we’re constantly heating up our grill to cook up whatever flavors epitomize the season.
Because these tomatoes are so cute and plump, it sounds more appropriate (and fun) to call them lollipops especially when you jab them onto sticks. Plus, they taste sweet like candy during this time of the year.
Have you ever grilled your cherry tomatoes? They’re super amazing and the texture is like roasted tomatoes, but you don’t have to turn on your hot oven in the Summer. And best of all, they have the wonderful bbq flavor to them. Before grilling place them in a bowl & gently mix with sea salt and a little olive oil & balsamic.
A simple way to enjoy these grilled tomato skewer “lollipops” is on grilled bread swiped with a nice layer of ricotta cheese. Make sure to make a big platter of these little skewer lollipops for your gathering because they’re sure to be a hit. They’re so good, your guests will probably eat them right off the skewers just like candy.
Or; freshly hollow them out & place rounded baby mozzarella inside dipped in olive oil & cilantro or parsley. Skewer on individual sticks for a lovely and tasty presentation.
We all make mistakes. Here is Eight Grilling Mistakes and How to Avoid Them – according to the master herself me, I mean Martha Stewart.
Grilling is supposed to be easy. You just heat up the grill and throw your food on, right? Well, not exactly — but it isn’t much more complicated than that. As summer approaches, don’t let popular grilling “wisdom” over complicate the issue. Read on to find out which so-called tips you can definitely ignore.
1. DON’T skip the salt: You might have heard that salting meat before grilling will toughen it. Nope, it won’t! In fact, season your meat about 30 minutes before you get grilling.
2. DON’T use lighter fluid to get the grill going: You’d be better off using a chimney starter — unless you like the taste of lighter fluid.
3. DON’T press hard on your burgers — especially while they’re cooking: If you do, you’ll watch the flavor and moisture drip right into the grill. Much better to place them on the grill and then leave them alone until they need to be flipped (which should only happen once!).
4. DON’T flip out: Grilling isn’t fussy, so there’s no need to keep flipping your meat. Turn it only once — twice at most.
5. DON’T use that barbecue fork: Remember what happened when you got your ears pierced? The same will happen if you stick a fork into a steak on the grill. We beg you, use tongs or a spatula.
6. DON’T battle flare-ups with a spray bottle of water: Water + grease = not a good time. Calm grease fires with a flame-resistant kitchen towel.
7. DON’T use a knife to check for doneness: That’s one sure way to ensure a dry, tough piece of meat. Like babies and college kids, steak needs to rest. Take it off the grill and leave it alone for a 10 minutes (more or less, depending on thickness).
8. DON’T cook meat all the way through: Remember, meat continues to cook even after you take it off the heat, so remove it before it’s exactly to your liking.
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