This baked tofu recipe is hearty enough for herbivores and carnivores alike. Don't forget the side dishes! You can easily cook up carrots and other veggies on the grill, too.
Soy sauce, brown sugar, and ginger make these ribs an unusual treat. You'll certainly get points for originality if you serve these quail appetizers at your cookout. On the grill or in a skillet, either way these burgers are divine. The secret to these tasty kebabs is the yogurt in the marinade. And the vinegar potatoes are the cookout equivalent of salt and vinegar potato chips.
Skip the grill in favor of the slow-cooker for this easy-to-make BBQ idea. This grilled tempeh can go in a salad or be served on its own for a delicious meat alternative.
Give your ribs a jolt with this coffee-rich recipe. If you've been wanting to experiment with a rub, this is the recipe to try.
Grilled Corn For Days. Our take on a classic grilled Mexican street corn recipe relies on easy-to-find ingredients to create the creamy, slightly spicy, smoky corn on the cob that we crave when we think of authentic Mexican elote.
Serving elote for a crowd? Make it a salad instead! This Mexican street corn salad with chipotle crema is always a hit. Do you prefer your grilled corn with maple Bourbon butter or slathered with blue cheese butter and chives?
How about all of the above? We present: grilled corn, four ways. Vegetarian grill recipes can be a little hard to come by, but look no further than this juicy, gooey, smoky grilled bread with burrata and stewed tomatoes.
Asparagus was just MADE for the grill, and our grilled asparagus with balsamic reduction sauce is proof. Your next backyard BBQ plan: grilled hot dogs with a toppings bar —enough said! All Set? Ask a Question or. Fire up the grill and toss on one of these healthier options. They are lower in saturated fat, but rank high in creativity and flavor that will have all of your guests coming back for seconds.
Grilled Salmon Burgers with Avocado Salsa. Tabasco Chicken Burgers. Easy Grillable Veggie Burgers. Turkey Burgers with Zucchini. Healthier Slow Cooker Pulled Pork. Cabernet Portabella Burgers. Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.
The flavor of this woodsy, deeply-flavored dip relies comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself. Everything we love about a German potato salad bright vinegar, fresh herbs, a little heat —but make it smoky, charred, and grilled. This version of bulgogi is ideal for home grilling, featuring scored and marinated boneless short ribs that get cooked right on the grate.
Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines. Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.
Simmering the leftover marinade and using it as a basting sauce ensures none of its powerful flavor goes to waste. Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices. Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill. Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling. Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.
If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable. We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference. Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this Lebanese chicken dish.
When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.
As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.
If you're a real spice-seeker, you can even leave some of them raw. We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. The preparation may look complicated, but it's actually pretty easy—because your guests assemble the tacos themselves.
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