Grillin’, Chillin’ Part I
I hope you’re relaxing right about now, enjoying the start of a long Memorial Day weekend. It’s a weekend for griling, of course – I’m planning a little grilled tasty every day.
First up, tonight, skewers of salmon and shrimp, marinated first in something citrus-y/garlicky, to serve alongside pasta (for the kids) and stir-fried pea pods.
Tomorrow night, chicken fajitas – more marinade, this time spicy/garlicky (always the garlic). I’ll marinate peppers and onions too and grill them in my new Weber vegetable grill pan (it’ll be the first time, I’ll let you know how it goes…). Soft tortillas, salsa, avocado, all good.
And Monday, for a late lunch, I plan on roasting potatoes on the grill (an experiment, on a baking sheet; again, I’ll let you know how it goes…), then grilling halved baby zucchinis and onions which I’ll finish with a little balsamic vinaigrette and fresh herbs (I’m picturing a warm salad) and a few hot dogs (mostly for the kids; I’m thinking I’m going to be very happy with grilled potatoes and zucchini).
For more inspiration (and actual recipes!), check out this Cooking Light link for grilling fish. The swordfish skewers (pictured above) look particularly delicious, as does the orange/bourbon marinade for salmon (to me, orange and salmon are dreamy together).
And oh, if you’re looking for something a bit more ribstickin’, like say, ribs, check out my favorite (no-fail) pork rib recipe. The Texas-style beef rib recipe featured this week in the NYTimes looks fun (and easy) too. (In fact, for inspiration, check out the whole Times Topics on grilling – packed with info and recipes.) And for full-on porkiness, it’s hard to beat a slow-grilled pork shoulder (pictured), rubbed with lots of sweet spice and pulled apart to devour in buns. Oh yeah…
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