Let’s get one thing straight: there’s nothing wrong with steak, burgers and dogs, and barbecued chicken. It’s wonderful, in fact, and all that will surely make the rounds of cookouts and Sunday suppers all summer long. But sometimes you just want to kick things up a notch, and try something a little different. Whether it’s a smoky side, a tasty appetizer or a tangy, tender meat dish, there are lots of ways to switch up your grilling routine. Here are 10 easy recipes for throwing some different things on the grill this summer.
1. Fire-roasted salsa Make an outrageously good homemade salsa with fire-roasted tomatoes. Get six or seven firm tomatoes and slice them in half lengthwise. Throw those in a grill pan with 4 whole cloves of garlic, 1 shallot sliced in half, half a yellow onion and a jalapeno pepper, cut in half, all tossed with oil. Grill for 10 minutes at medium high heat until all vegetables are nicely charred. Transfer to a food processor or blender with a handful of chopped cilantro and salt and pepper, and pulse a few times for a chunky, smoky salsa.
2. Romaine salad Grilled romaine is incredibly easy and makes a salad you and your guests won’t forget. Get some big heads of romaine and halve them so the heart is fully exposed. In batches, grill three minutes on the inner side of the head and one minute on the outer part of the head. Top with bleu cheese, bacon and a balsamic vinaigrette.
3. Polenta Whether you make it by hand or you buy it in a tube at the grocery store, corn polenta is a tasty substitute for rice, potatoes or pasta. It’s good pan-seared on the stove, but it’s fantastic on the grill, when brushed with olive oil to make it extra crispy and savory. Cook on medium heat for 6 or 7 minutes each side — don’t move them other than when you flip them, or they could break apart — and serve underneath grilled chicken, on top of a salad, or as an app, topped with pesto and chopped, garden fresh tomatoes.
4. Pineapple Grilled pineapple is one of those wonderful things that works as an appetizer and as a dessert. Cut off the spiny outside and slice a pineapple into half-inch to 1-inch “steaks.” Slather it up in a mixture of oil and sriracha or other hot sauce, and grill directly over medium-high heat until it starts to char. As an appetizer, slice the steaks into bite-sized pieces and toss with a mixture of peanut butter and soy sauce; serve skewered on toothpicks. As a dessert, drop the hot sauce and just use oil for grilling, and serve over shortbread or pound cake (also grillable) with a mixture of whipped cream and cream cheese.
5. Grilled chicken parmesan Slice several chicken breasts in half lengthwise so that you have two thin chicken cutlets. Pound the cutlets even thinner. On one half of the cutlet, place a thick slice of fresh mozzarella cheese, some chopped tomato and a sprinkle of grated parmesan, chopped garlic and oregano. Fold the other half of the chicken cutlet over the cheese and tomato and seal it with toothpicks. Brush the outside with oil and grill on both sides, carefully turning, until chicken is done.
6. Corn on the cob The more visually appealing way to prepare grilled corn is in its husk — pull the husks down but not off the cob, remove the silks, and soak in water for 10 to 15 minutes. Brush the cobs with melted butter, salt and pepper, and if you’d like add chopped garlic and basil. Wrap back up in the husks and grill for 15 minutes, with the first five on direct heat and the last 10 on indirect. Alternately, you can remove the husks altogether and wrap the cobs in tinfoil — easier, and it doesn’t make much of a difference in terms of flavor. Try soaking the cobs in coconut milk for 20 minutes, brushing with lime juice and oil and sprinkling with salt, and then grilling. Or, just go for the classic combo of butter and salt.
7. Asian burgers For this one, you’ll need ground pork and a daikon radish, which can be found at most large Hannaford grocery stores, and at a lot of farmer’s markets as well. Mix a pound of ground meat with ⅔ cup grated daikon and a few tablespoons of soy sauce. Grill to desired doneness. Top with sliced, salted cucumbers and a whisked-up mixture of equal parts soy sauce, brown sugar and sriracha, and serve on a fluffy white bun.
8. Apple cider pork chops For a late summer or fall dinner, let pork chops (bone in or out) sit submerged in a mixture of apple cider, a few tablespoons of dijon mustard, chopped garlic and a dash of salt for at least an hour. Grill to desired doneness. Serve with hearty greens and roasted potatoes, though if you’re ambitious you could parboil the potatoes, slice and skewer them, give them a once-over with cooking spray and finish them off on the grill.
9. Grilled eggplant dip For an easy, healthy dip, get a pound or so of eggplant, peel off the skin and slice into rounds. Brush both sides with a mixture of olive oil, salt, oregano and thyme. Grill until the eggplant is very soft and the flesh is shriveled. Put the eggplant in a food processor or blender with a tablespoon of olive oil, three or four minced up cloves of garlic, ⅓ cup plain Greek yogurt or sour cream, the juice of half a lemon, black pepper and paprika. For a chunkier dip, eschew the appliances and mix it by hand in a bowl. Serve warm, drizzled with more olive oil and a handful of chopped olives, with toasted or grilled pita bread.
10. Tofu Vegans and vegetarians have a tough time at barbecues, but if you think ahead you can bring your own meat-free party. Grilling tofu can be a challenge, since it can stick to the grill. The secret is to buy the firmest tofu you can find, press as much water out as you can, slice into thick steaks and coat it in a thin layer of oil before grilling. You can do lots of things with it then — toss it with barbecue sauce, pesto, Frank’s red hot, or a mixture of soy sauce, sriracha and peanut butter. Be gentle while grilling; flip your tofu steaks only once, to lessen the chance of it breaking apart on the grill.
