Grilled Food Fabulousness
May 25th, 2016
foodmain

Watermelon is the star ingredient of colorful skewers that also include marinated chunks of pork.

Grab Dad a cool drink, then put him in charge of running the grill

Grilled Pork and Watermelon Kabobs

  • 6 tablespoons brown sugar
  • 6 tablespoons soy sauce
  • 6 tablespoons diced red onion
  • 3 garlic cloves, minced
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground thyme
  • Pepper to taste
  • 1 pound boned, lean pork chop, cut into 1-inch cubes, approximately 40 pieces
  • 32 1-inch watermelon cubes
  • 16 to 24 half-inch zucchini rounds
  • 16 1-inch pineapple chunks, fresh or canned
  • 24 1-inch yellow or orange pepper chunks (about 3 to 4 peppers)
  • Cooking spray
  • Sesame seeds for garnish

Combine sugar, soy sauce, onion, garlic, lemon juice, olive oil, thyme and pepper in a mixing bowl. Pour into a resealable bag and add pork pieces. Seal bag; mix thoroughly and refrigerate for at least
1 hour, turning bag periodically.

Remove pork from bag and reserve marinade. Thread five pork pieces, four watermelon cubes, two or three zucchini rounds, two pineapple chunks and three peppers on each of eight skewers, alternating the order.

Courtesy of National Watermelon Promotion Board

Grilled Chicken Cobb Salad With Chipotle Vinaigrette

Chipotle Vinaigrette

  • 1/3 cup corn oil
  • 2 cloves garlic
  • 2 teaspoons canned chipotle in adobo sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup half and half
  • 1/4 cup cilantro

Salad

  • 8 cups bite-size mixed salad greens
  • 2 cups sliced, grilled chicken
  • 15-ounce can black beans, drained and rinsed
  • 1 red bell pepper, cut into 2-inch strips
  • 1 cup frozen corn, thawed
  • 1/2 cup thinly sliced green onions
  • 4 hard-boiled eggs, quartered lengthwise
  • 2 small avocados, sliced
  • 1/4 cup red onion slivers
  • 1 cup grape tomatoes, halved lengthwise
  • 8 ounces shredded Mexican-style cheese

Combine vinaigrette ingredients in a blender or food processor. Puree until smooth. Refrigerate until ready to serve.

Arrange lettuce on a large serving platter or individual plates. Arrange each salad ingredient in horizontal or diagonal rows across the top of the lettuce. Garnish with cheese and serve with vinaigrette.

Courtesy of Mazola

Spicy Crunch Burger

  • 1 1/2 pounds ground beef
  • 6 slices American cheese
  • 6 hamburger or kaiser rolls, split
  • 6 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
  • 12 slices bacon, cooked
  • 1 cup crispy fried onions
  • Lettuce and tomato, optional

Form ground beef into six burgers.Grill burgers over high heat until juices run clear (160 F internal temperature). Top each burger with one slice cheese, and cook until cheese melts.

Arrange burgers on rolls. Top with hot sauce, bacon, onions, lettuce and tomato.

Courtesy of Frank’s RedHot

Grilled Flank Steak With Grapes and Blue Cheese

  • 2 pounds flank steak
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon chopped shallot
  • 1/4 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 8 cups watercress, trimmed
  • 1/2 cup blue cheese
  • 2 cups red grapes, halved

Heat grill to high and oil grates. Sprinkle steak with salt and pepper.

In a blender or food processor, combine vinegar, shallot, mustard and olive oil to make dressing. Season with salt and pepper; puree until smooth.

Grill steak until it reaches 130 F for medium-rare, about 6 to 7 minutes per side. Transfer to cutting board and let rest 5 minutes.

In a large bowl, combine watercress, salt, pepper and enough dressing to coat. Thinly slice steak across the grain and transfer to a platter. Top with watercress, cheese and grapes. Serve with additional dressing.

Courtesy of California Table Grape Commission

Grilled Salmon Teriyaki

  • 1/2 cup soy sauce
  • 1/2 cup pineapple juice
  • 3 tablespoons corn oil
  • 1 tablespoon ground ginger
  • 1 tablespoon minced garlic
  • 1 1/2 pounds (4 pieces) fresh salmon fillets

Combine soy sauce, juice, oil, ginger and garlic in a shallow dish. Reserve 1/2 cup for later use. Add salmon, turning to coat. Cover and let stand 15 minutes.

Remove salmon from marinade and discard any remaining marinade. Grill over medium heat, turning once, about 5 minutes on each side, until salmon flakes easily with a fork.

While salmon is cooking, transfer reserved 1/2 cup marinade to small saucepan. Bring to a boil over medium-high heat. Boil until reduced.

Serve salmon fillets drizzled with reduced marinade.

Courtesy of Mazola