As it is Saturday, almost summertime and you may be hosting picnics and BBQs soon, it seems only appropriate to write about grilling today. Tis the season! Not that you can’t grill year round, as my boyfriend will put on snow boots just to grill a steak in the winter, but I’m admittedly not that dedicated. Nonetheless, grilling is a great cooking technique that is healthy in the sense that you aren’t adding a lot of extra calories through cooking oils and sauces, etc. It also just brings a new and unique taste to some of our common food choices.
I always thought grilling was difficult and tended to stay away from it. My parents both would grill quite a bit in the summertime, but I never cared to learn, just wanted to eat. Then I started to get a little more ambitious and purchased a small propane grill for my back deck one year. And I discovered grilling was for the most part REALLY EASY and SUPER TASTY.
So you can either turn on the Food Network right now and get some extremely advanced grilling advice and recipes — or you can keep on reading and I’ll bring you some simplified but favorite grilling recipes so far this grilling season:
- 2 Hearts of Romaine
- Light dressing of your choice (caesar or any vinaigrette)
- Parmesan or Asiago cheese shreds
- Salt/pepper to taste
Slice the romaine hearts in half (long ways); drizzle dressing on them. Place on grill for a few minutes, up to 5-6 at the most. Remove from the grill, sprinkle with cheese and salt/pepper. Serve.
Note: I like to chop up my romaine after grilling so that it is like a warm salad. Many serve it halved and cut it as they go.
- Pork tenderloin
- Marinade of choice
Marinade your pork tenderloin for up to 24 hours, however a few hours will do.
Use the 7-6-5 technique. You will need some sort of stopwatch or timer. I use the stopwatch function on my phone:
- Place the tenderloin on the grill, fat side up, over high heat. Do not place directly in the flame area of the grill. Leave for 7 minutes.
- Turn the tenderloin to the other side (fatty side) and leave for 6 minutes.
- Turn the heat off of the grill and let it rest inside the hot grill, for 5 more minutes.
- Slice and serve
- Note: If your tenderloin is larger than usual or very thick at one end, you may want to add a minute to each of the above steps.
- 1 filet of tuna
- 1/4 cup Liquid aminos
- 1 tbsp Minced garlic
- 2 tbsp olive oil
- Black pepper (a few dashes)
Marinade – mix all above ingredients (not the tuna though, doh); pour into a ziplock baggie and add in the tuna filet. Refridgerate for 1 hour.
Grilling it – I prefer my tuna fairly rare, therefore I place it on high heat on the grill for 90 seconds – 2 minutes per side.
Grill to your liking but know that if you grill it 5-7 minutes like a red meat steak, it will become dry and somewhat chewy.
Sweet or Baked Potato
- 1 baked or sweet potato
- Olive Oil
When grilling a potato, you can either cut into it but not the whole way through, long ways, then put another 2 slices going the other direction. This opens up the potato in order to lightly coat with some olive oil, salt and pepper (I do not pepper sweet potatoes, btw).
Slice the potato into wedges, spray/coat with olive oil, salt/pepper.
Place your potato onto the center of a sheet of foil that will be large enough to wrap the entire potato in. Wrap it around the the potato, loose or tightly, doesn’t matter.
Place on grill for 25-35 minutes or until fully cooked.
BONUS Recipe: Cucumber-Corn Salad
- 1 medium cucumber, peeled, seeded and chopped
- 5 cooked ears of corn (or 3 cups of cooked sweet corn)
- 1/2 cup fresh, chopped basil
- 1/4 cup snipped chives
- 2 tbsp light mayo (recommend Sir Kensingtons)
- Dash of salt to taste
Mix all the above together and serve; or chill until ready to serve.
And that is it, a few very simple but very yummy items to throw on your grill this weekend. Have an active but relaxing weekend!