I'm a guy who does about 95% of the cooking in our household. Frankly, I'm not big on recipes (except when baking), so a lot of what I make might start with an idea I see on TV or a restaurant menu, and then change depending on what I like or have available.
With a big grilling day upon us (and pleasant weather for said grilling), I thought I'd share a couple of my favorites. Again, I'm no professional, but if you get an idea or two based on these items, I'm glad to help!
Grilled Asparagus
Trim and wash some fresh Michigan asparagus, then toss it in just enough olive oil to coat. Sprinkle on some kosher salt and lemon pepper (garlic powder is also good), then grill on medium heat until asparagus gets a little black and crunchy on the outside, and fork-tender on the inside. If you like it a little softer, you can steam the asparagus for a couple of minutes before seasoning.
Asian Burgers
Mix up your burgers just as you normally would, but add maybe a tablespoon of soy sauce and a half-teaspoon of ginger (if you're a heat-lover like myself, crushed red pepper is also a good addition). Then, as you grill your burgers, throw on a couple of slices of red onion and pineapple on lower heat off to the side. Cook those until they blacken and soften a bit, then serve on the burgers. If you want to go really crazy, slather on a bit of wasabi mayonnaise!
Andrea's Favorite Steak Sauce
My wife loves when I whip up some of this to put over some grilled steak. In a little olive oil, sauté some thinly sliced onions and minced garlic. For 2-4 servings, try maybe a quarter of a yellow onion and a teaspoon of garlic. When the aromatics have started to soften, pour in about 3/4 cup of red wine (cabernet or merlot work pretty well) and simmer until reduced by half. Then, melt in chunks of dark or bittersweet chocolate, just enough to give the sauce a thicker and creamier texture. You can certainly adjust this to taste, depending on how sweet you want it. This works best if you contrast that sweet sauce with a spicy seasoning on the steak when you grill (think chile powder, cayenne, cumin, etc.)
Enjoy!
With a big grilling day upon us (and pleasant weather for said grilling), I thought I'd share a couple of my favorites. Again, I'm no professional, but if you get an idea or two based on these items, I'm glad to help!
Grilled Asparagus
Trim and wash some fresh Michigan asparagus, then toss it in just enough olive oil to coat. Sprinkle on some kosher salt and lemon pepper (garlic powder is also good), then grill on medium heat until asparagus gets a little black and crunchy on the outside, and fork-tender on the inside. If you like it a little softer, you can steam the asparagus for a couple of minutes before seasoning.
Asian Burgers
Mix up your burgers just as you normally would, but add maybe a tablespoon of soy sauce and a half-teaspoon of ginger (if you're a heat-lover like myself, crushed red pepper is also a good addition). Then, as you grill your burgers, throw on a couple of slices of red onion and pineapple on lower heat off to the side. Cook those until they blacken and soften a bit, then serve on the burgers. If you want to go really crazy, slather on a bit of wasabi mayonnaise!
Andrea's Favorite Steak Sauce
My wife loves when I whip up some of this to put over some grilled steak. In a little olive oil, sauté some thinly sliced onions and minced garlic. For 2-4 servings, try maybe a quarter of a yellow onion and a teaspoon of garlic. When the aromatics have started to soften, pour in about 3/4 cup of red wine (cabernet or merlot work pretty well) and simmer until reduced by half. Then, melt in chunks of dark or bittersweet chocolate, just enough to give the sauce a thicker and creamier texture. You can certainly adjust this to taste, depending on how sweet you want it. This works best if you contrast that sweet sauce with a spicy seasoning on the steak when you grill (think chile powder, cayenne, cumin, etc.)
Enjoy!
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