A Girl and Her Grill

   By ChefErin  Jun 23, 2011

Well there's no escaping it, even in rainy Seattle, we're officially in grilling season. Here are a few of my favorite tips and recipes to kick things off!

A new grilled veggie idea!
Grilled Spring Onions - My husband is a professed onion hater but even he loves these tasty, caramelized bites. Start by cutting about 1/2 inch off the root ends of a bunch of green onions. Next lay the onions on a rimmed sheet pan and drizzle with olive oil. Toss to thoroughly coat the onions and then sprinkle them with a little salt. Grill over medium heat until the whites soften and the greens begin to get grill marks, about 3 to 5 minutes. Serve with garlic aioli (1 cup mayo, 1/2 tsp crushed garlic, 1 tsp Dijon mustard, and 2 tsp lemon juice blended together) or your favorite ranch dip. So yummy as an appetizer or alongside a steak!

A sweet treat!
Mock Cobbler - This is a simple one but so delicious! Mix 3 cups of your favorite berries or stone fruit with 1/4 to 1/2 cup of sugar, 1/4 tsp of cinnamon and a squeeze of lemon. Spoon 3/4 cup of fruit each onto 4 squares of heavy duty aluminum foil and fold together like a hobo's pouch (make sure the foil is sealed so there are no leaks) and toss on a medium high grill for 5 to 10 minutes. Carefully open the pouches and pour the contents over ice cream or short bread! The fruit will be jammy and intensely flavorful.

Just say no to dried out meat!
I love to grill skinless chicken breast and pork tenderloins but if you aren't careful you can end up with an ultra-dry piece of leather. That's because both item are very lean. To combat this, I brine them. A few hours before you barbeque combine 8 cups of water with 1 cup of kosher salt and 1 cup sugar in a large Tupperware container. Stir to combine and then add 2 pounds of boneless, skinless chicken breasts or pork tenderloins. Brine in the refrigerator for a couple hours and you are ready to grill! You'll be amazed how juicy the result is!

Get your family to eat more veggies!
Luscious Lettuce Wraps - Combine 3 cloves of garlic, the pulp of a large lemon, 2 tsp cumin, 2 tsp paprika, and 1/2 tsp kosher salt in a food processor to make a paste. Scrape into a gallon size zip-lock bag. Add 2 lbs of lamb or chicken cut into 1/2" x 3" strips. Toss to coat the meat. Grill a few vegetables like zucchini strips, red onion slices and strips of bell pepper. When the veggies are done, grill the meat for 5 to 10 minutes turning once over high heat. Serve the veggies and meat buffet-style with leaves of butter lettuce. Then let your family build their own lettuce wraps! I like mine with a little yogurt dressing and some cilantro.

Happy Grilling! What's your favorite grilling recipe? Any tips you'd like to share?

Make a Comment

HappyHourisComing by HappyHourisComing | Seattle, WA
Jul 19, 2012

I bought my first gas grill recently...HELP! Chef Erin - I need some private lessons. (-:

ChefErin by ChefErin | SEATTLE, WA
Jun 30, 2011

Peemahill - Thank you for your exuberant support. It brings a smile to my face! ~ Chef Erin

ChefErin by ChefErin | SEATTLE, WA
Jun 30, 2011

Peemahill - Thank you for your exuberant support. It brings a smile to my face! ~ Chef Erin

Peemahill by Peemahill | Jefferson, PA
Jun 24, 2011

As always Chef Erin has great recipes and great tips!!!!1 We love her articles and plan to try these grilling ideas too!!!!!!!!!!!! Thanks again Chef Erin!!!

sherrybaby by sherrybaby | wilmington, DE
Jun 23, 2011

The cobbler sounds amazing! I'm going to try it this weekend!