Enter our Summer Grilling Recipe Contest and win a Grill Kit from Oxo.
Summer is a short season in Sharon Springs. We’ve only got about three months to squeeze in all the ice cream churning, skinny-dipping, and cloud gazing for the whole year. But we’re a determined couple. We leave no tan-line unturned.
One of our favorite summer activities is, of course, grilling outdoors. Vegetables, meat, desserts…is there anything that doesn’t taste better a little bit burnt?
So to celebrate our shortest season, we wanted to throw a contest where we could all share some of our favorite summer grilling recipes. When it comes to grilling, everyone with a match is an expert, so it’s a level playing field.
In the comment section below, enter the recipe that earns you the most oohs and aahs around the grill. Brent and I will choose one on June 30th, and the winner will receive a pro grill utensil set from OXO.
Get those coals glowing….
Has a winner ever been picked? I haven’t seen anything. Please let us know what the results are. Thanks.
Has a winnwe ever been picked? I haven’t seen anything. Please let us know what the results are. Thanks.
Easy Dinner Party Grilled Salmon
Serves 4
One large salmon fillet
4 oz. soft goat cheese
bunch of dill
lemon slices
Take a large filleted salmon and split it lengthwise with a sharp knife, but not all the way through, so it opens like a book. Spread goat cheese liberally on the inside, top the goat cheese with sprigs of dill, and close the fillet. Place the fillet on damp paper towelling in a large piece of foil. Close the foil securely but loosely over the salmon, and grill on medium heat for 25 – 30 minutes until the fillet flakes easily with a fork. If you slide two large spatulas carefully between the fillet and the skin, the skin will stick to the paper towel. Transfer the fillet to a warmed platter and serve with lemon slices. Voila!
This marinade is great for any grilled meat. Experiment, make it your own…I prefer to use with asian cut beef ribs or pork tenderloin.
In a gallon ziplock bag (easy turning and clean up) add 1/2 c soy sauce; 1/2 c rice wine vinegar or wine; 1 tbs asian hot sauce; 1 tsp sesame oil; 1 tbs minced garlic (or tsp powder); juice of 1 lime; chives, shallots or green onion to taste. This is enough for a couple lbs of meat. Let it swim for at least an hour.
Happy Summer!
Full disclosure, this isn’t my recipe, it’s from the Barefoot Contessa.
However, everytime I’ve made this on the grill, I get raves! It’s a great side dish for a summer meal.
Confetti Corn
2 tablespoons olive oil
1/2 cup chopped red onion
1 red bell pepper, 1/2 inch diced
2 tablespoons butter
4 cups of kernels cut from the ears of yellow or white corn. (About 6 to 8 ears of corn…I mix both white and yellow.)
1 1/2 teaspoons kosher salt
1 teaspoon fresh black pepper
2 tablespoons chopped fresh basil
On the grill, heat olive oil in a large saute pan. Add the red onion and sautee for 5 minutes, until the onion is soft. Stir in the bell pepper and sautee for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper, and cook, stirring occassionally for 5 to 7 minutes, until the corn just loses its starchiness.
Season to taste, and lastly stir in the basil.
Enjoy!
thanks for letting us know. Hope you are enjoying them. So many recipes look great and I’ve actually tried some myself. Good luck all.
We are still cooking! It’s a lot of recipes to get through!