bbq

This year, I haven't been able to resist making savory berry recipes: first strawberry spaghetti, then cherry-stuffed tenderloin and blueberry-glazed ribs. And, in my desire to incorporate blackberries into an entrée, I came up with this recipe for pulled pork sandwiches using a blackberry purée. Not only do the ingredients make this dish perfect for the Summer season, but it won't heat up your kitchen because it's cooked over low heat in a slow cooker. Over the course of eight hours, blackberries, hot sauce, ketchup, vinegar, and garlic meld together to become a sweet and tangy condiment that not only highlights the pork roast's natural flavor, but is less aggressively syrupy than traditional barbecue sauce. If you're interested in the recipe, read more.

Summer's packed with wedding receptions, pool parties, and other festive extravaganzas, which can be fun but a little exhausting, too. Tonight, take a midsummer breather by winding down the weekend with a meal made from fresh, wholesome ingredients.

Salmon tastes wonderful straight off the grill with a little bit of lemon, but take a few minutes to prepare an elegant citrus drizzle; its clean flavors quickly elevate the fish. Serve alongside grilled baby bok choy and steamed rice for a complete meal. Want the recipe? It's after the jump.

Ever wondered how to spice up your relationship with corn on the cob? Well, OnSugar blog Cooking in Pajamas has one idea. To start, skip the boiling pot in favor of the grill.Have you been boiling your fresh summer corn?  If you are, you are rinsing away all of the fresh flavor! Once you have roasted it on the grill, you will never heat up a pot of water for your corn again.

Make sure you're getting the most of your corn when you keep reading.

While it's true that tomatoes and corn take up most of the seasonal spotlight this time of year, it would be simply criminal to overlook some of Summer's other standout vegetables.

Take zucchini. Right now, this vegetable isn't just at its peak; it's also abundant and therefore affordable. Zucchini has a hint of an herbaceous flavor and a tender texture.
Make the most of its characteristics by dressing it lightly and charring it on a stick along with grilled eggplant and red bell pepper. For a straightforward Mediterranean supper, serve the kebabs atop orzo pasta, passing feta cheese around during the meal to sprinkle on top. For the recipe, read on.

I've said it before, and I'll say it again: blueberry sauce has been the most versatile kitchen basic of the season. I've loved canning the stuff and using it for everything from cocktails to French toast kebabs.

Most recently, it added natural sweetness to baby back ribs. Don't fear the combination of ingredients like hot sauce, blueberries, and garlic powder; they marry together beautifully to coat the the pork in a sticky, fruity, finger-licking glaze.
Curious about the recipe? Get it when you read more.

Whenever the mercury rises, I find myself craving delicate, no-cook seafood dishes — the less filling, the better. My favorite thing to do right now is to sear tuna on the grill, not until it's cooked through, but just enough for its exterior to be licked with a bit of a crusty char. That way, it's still tender, succulent, and refreshing.

For added flavor, I'd suggest brushing the fish with a basic marinade, such as this version with fresh cilantro leaves, lime juice, and olive oil. Don't fret if you aren't a cilantro fan; it'd work just as well with another aromatic leaf like basil or parsley. For the super-snappy recipe, read more.

When I think of grilling, my first thought is always red meat, which I've flame-broiled a lot of lately. But the barbie isn't just limited to grilled meats and vegetables; it's also an outstanding way to enhance the flavor of soy products such as tofu.

The key to a making a dish such as this one successful starts with using the right ingredients. Select the firmest tofu you can find; soft or silken varieties will slip through the grates. That, and don't skimp on the sauce: glaze the skewers generously, and more flavor will make its way to your plate. Serve it with lightly skillet-fried brown rice for a complete and healthy meal. For the recipe, read on.

After overconsuming steak and burgers over the weekend, I'm ready to redeclare my devotion to Summer seafood. I love to serve shrimp and pineapple kebabs, but tonight I'm going to try something different: Greek-style barbecued shrimp skewers, marinated with licorice-tinged aniseed, then strewn over a spinach salad with feta cheese and tzatziki, a creamy yogurt, cucumber, and dill sauce. For a different kind of seafood grill-out, read more.

After I found myself drooling over CasaSugar's steak frites, I realized I was long overdue to make a large, juicy chunk of beef for dinner. That's when I remembered an interesting recipe I'd come across for a steak marinated in cachaça, the national liquor of Brazil. Although the meat should sit in this marinade for a couple of days, the prep is minimal, which makes this recipe an overall piece of cake.

A week later, I'm still waxing poetic about the dish and its bold, robust flavor; if you've ever had Chinese drunken chicken, this steak possesses the same booziness factor. Ask your butcher to give you the flattest, thinnest hanger steak he has; it'll make for a more even-cooking, attractive piece of meat. For a different steak dinner, keep on reading.