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A grill gives you a whole extra kitchen—a breezy one open to the big ol' blue sky above. And when it's beautiful out, or so hot that you truly can't bear to be in the kitchen, to the grill we go. You can bake on it! Roast on it! Use it to make beautiful char marks!
We asked you to show us on our (Not)Recipes app how you're turning to the grill in these first true weeks of summer, and as it turns out, you're using your grills for all of the above. Here are 9 (Not)Recipes that inspired us to do the same:
A nice way to use up a lot of food is on the grill, and each of the foods is transformed by the char/caramelization that the coals produce. Spring onions, pineapple, butternut squash, and garlic scapes. We served them alongside a harissa-slathered spatchcocked (and pasture raised) chicken, with a skewer threaded through the meaty parts for ease in turning. #lickingtheplate #f52grill #scapes #springonion #squash #chicken #spatchcock #harissa #pineapple #grilled
Marinate zucchini in mayonnaise before grilling and bid soggy squash adieu:
Marinate zucchini in mayonnaise before grilling, never worry about sogginess again! Tonight I combined the zucchini with grilled vidalia onions, bulgur, pistachios, capers, basil, mint, aged cheddar, lime. For the mayo marinade, follow the recipe in the link (I halved the recipe for 3 medium zucchini). #f52grill #summergrilling #grilledsalad
Brush flatbread (homemade or store-bought) with oil and grill over high heat about 2min per side. Top with creamy ricotta and lightly dressed salad greens! #f52grill #notcontest
Or trade the flatbreads for portobello mushrooms and proceed as usual:
Surely by now this is a classic Food52 recipe, Misoyaki Chicken. The recipe calls for a whole chicken and baking it but each time this recipe gets riffed on it changes, like thigh and leg quarters grilled or Andrea Nguyen's recipe for homemade mirin. I like the way the marinade makes the skin blister as it cooks. One thing is for certain though, the dipping sauce has never changed, not one single ingredient. #f52grill #grill #summeriscoming #Japanese #dinnerathome #andreanguyen
Misoyaki Roast Chicken takes happily to the grill:
Pork tenderloin on the grill! It’s tender, easy to prep and grills to perfection so quickly. I went Greek here, serving the pork with tzatziki, grilled zucchini (brushed with the same marinade) and Bill Smith’s Green Peach Salad — one of my favorite among many oft-used Food52 Genius recipes.
For this grilled pork: Chop the leaves and tender stems of 3 or 4 sprigs each of Italian oregano, marjoram and thyme, along with a good handful of parsley. Crush 3 garlic cloves and zest a lemon. Stir all of the above together with about 1/3 cup of olive oil, a good pinch of salt and black pepper to taste.
Cut a 1 pound pork tenderloin into chunks and mix into the marinade. Let sit in the fridge for 4-6 hours or overnight.
These take about 10 minutes on a hot grill. Leftovers are delicious wrapped in a roti or tortilla for lunch. ;o)
#f52grill #cheatcode #HowMotherCooks #pork #porktenderloin #grilling #summer #PrepOnceCookTwiceOrThrice
Pork tenderloin is a cheat code in itself - prep couldn’t be easier and on a skewer, it takes 10 minutes or less to grill.
Make double the marinade and freeze half to use the next time you grill. I put the herbs, garlic and zest in a small container and cover with oil, adding more oil when I take it out to use it. I stir a big dollop of mustard into this to use on chicken thighs.
As does pork tenderloin, cut into chunks and skewered:
Amazing grilled chicken! Marinate the chicken in lemon juice and garlic. then grill some halved lemons and use the juice along with parsley, olive oil, Dijon mustard, parsley and a dash or sugar to make a refreshing sauce to pour over the top. #f52grill
Once the grill's hot, it takes no effort to grill halved lemons as well. Squeeze them generously over whatever else you grilled, like this chicken:
#f52grill #f52contest grilled octopus shrimp and calamari with chopped salad. grill and chop up seafood . Make a dressing of olive oil, lemon juice and a little balsamic vinegar. Add minced garlic, fresh basil, oregano and parsley lemon zest red pepper salt & pepper to dressing mix and toss over the seafood while still warm . Put on top of salad
Or over a salad of mixed grilled seafood—here, shrimp, squid, and octopus:
On the #f52grill is sweet red peppers with an anchovy, feta, and oregano dressing. Use the normal and usual vinaigrette dressing ratio and add anchovy and Turkish oregano. #Greek #cheese #salad #dinnerathome #sidedishes
Grill your peppers! And dress them powerfully with anchovies and oregano and feta:
All year, you anxiously anticipate grilling ______. Fill in the blank in the comments below!