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More Than S'Mores: Seven Great Grilled Desserts

YumSugar — Fri, 23 May 2008 05:30:25 -0700

If you're heating up the grill for a Memorial Day barbecue, just go ahead and keep it warm when it's time for dessert. You can use the hot coals to roast marshmallows for s'mores, or grill up some fruit to create one of these delectable Summer desserts. For seven sweet recipes you can make with the grill, just click "Start."

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Fruit Dessert For Camping: Grilled Pineapple

partysugar — Wed, 22 Aug 2007 16:18:51 -0700

I know that many people like to go camping because they enjoy roughing it. I'm not one of those people. I despise camping, but if I must rough it, I'm expecting some pretty delicious and comforting food. Grilled pineapple is sophisticated enough to make you feel like you're on a luxurious, relaxing vacation but simple enough to make in your campground. Accompanied by a sweet, honey syrup this pineapple is a wonderful, light finish to any meal. For the recipe, read more

To make this recipe a little more camping friendly, simply pre-cut the pineapple before you leave for camp.

Grilled Pineapple
From Bon Appetit magazine
Image Source

1/2 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1 large ripe pineapple
1/4 cup minced fresh mint

Whisk first 3 ingredients in large glass baking dish.
Peel pineapple; cut crosswise into 6 rounds. Remove core; discard. Add pineapple to dish; turn to coat.
Cover with plastic wrap; let stand at room temperature at least 1 hour and up to 2 hours.
Prepare barbecue (medium heat). Remove pineapple from marinade (reserve marinade). Grill until golden brown, about 3 minutes per side. Transfer to serving dish.
Pour reserved marinade over. Sprinkle with mint. Serve warm or chilled.

Serves 6.

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Sunday BBQ: Grilled Peaches and Goat Cheese Crostinis

YumSugar — Sun, 01 Jul 2007 05:55:38 -0700

This week we've fixed up a great 4th of July bbq menu including good ol' bbq ribs. Since there are already a bunch of bbq entrees at your fingertips, I thought I'd try something new for this week's Sunday BBQ. Sweet tangy peaches and creamy goat cheese make for a perfect start (or finish) to any meal. Pair the flavors with a sparkling wine and you'll be set. To get the recipe for Grilled Peaches and Goat Cheese Crostinis, read more

Grilled Peaches and Goat Cheese Crostinis
From iVillage

3 tablespoons olive oil
8 slices French bread, 1/2 inch thick
2 large ripe yellow peaches, each sliced into 6 wedges
1 teaspoon fresh lemon juice
Salt and pepper to taste
1 small shallot, thinly sliced
2 ounces goat cheese
8 sprigs marjoram

Preheat the oven or grill to 400 degrees F (oven) or medium heat (grill).

Brush 2 tablespoons of the olive oil on the bread slices and toast or grill until golden brown, about 4 minutes per side.

Toss the remaining tablespoon of olive oil with the peach slices, the lemon juice and a pinch of salt and pepper. String the slices on 2 or 3 skewers. Grill the peaches over a medium flame until slightly charred. Remove from the skewers and toss with the shallots. Spread the goat cheese on the toasted bread and top with 2 to 3 peach slices and a marjoram sprig. Serve warm.

Note: To use this a dessert, try omitting the shallots and marjoram and sprinkling in brown sugar instead.

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What's Cooking at Slashfood

YumSugar — Thu, 03 Sep 2009 03:50:31 -0700

We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:

One server on why there's nothing more ambiguous than a 15 percent tip.
Will a new restaurant prototype breathe life into Shoney's?
Julia Child's former kitchen is ironically occupied by a vegetarian animal-rights activist.
Grilled mango with balsamic vinegar makes a satisfying and sophisticated dessert.
Let the Wheel of Lunch decide your next midday meal.
Daniel sommelier Raj Vaidya talks wine and duck pairings.

Source: Flickr User avlxyz

Must Read: Simply Mexican

YumSugar — Wed, 12 Aug 2009 15:15:36 -0700

To many of this country's home cooks, Mexican food is a genre reserved for dining out and perhaps the occasional Americanized taco night. But one nutritionist, Lourdes Castro, wants to change that with her new book, Simply Mexican ($16.47). Castro, who is neither a trained chef nor Mexican herself, aims to teach readers how to enjoy the authentic flavors of Mexico using techniques such as roasting, grilling, and stewing. "Feel confident in knowing that these recipes have been developed with one eye on authenticity and the other on practicality," she writes. Find out if her statement proves to be true when you read more

What Would You Serve?

YumSugar — Tue, 07 Jul 2009 11:30:49 -0700

Entertaining is one of my favorite activities of all time, but as with all hobbies, it requires lots of thinking ahead and decision-making, from planning a prep schedule to coordinating the menu. In this series, I'll present a dish and ask you to share what you'd serve alongside it.

Here's the scenario: I've heard from PartySugar about how picturesque it is to picnic at the Hog Island Oyster Company Farm, so this weekend I'll be scoping it out for myself. I'm rounding up eight close friends for an idyllic lunch, where we'll buy live oysters by the bushel and fire up the grill for barbecued bivalves. What would you serve the guests to complement the oysters? See what I'm thinking of bringing when you keep reading

Sunday BBQ: Grilled Chicken With Blueberry-Basil Salsa

YumSugar — Sun, 21 Jun 2009 06:00:48 -0700

Although you may believe blueberries taste best eaten out of hand or in a scrumptious dessert, don't discount them in savory dishes until you've tried them. If you've never used blueberries in a sauce before, start with a straightforward recipe.

This one pairs just-grilled chicken cutlets with a fresh salsa made of blended blueberries, cilantro, basil, and, of course, jalapeños for a sweet-hot kick. The end result? Chicken never tasted so summery. Surprise your palate (in a good way!) when you read more.

Grilled Chicken With Blueberry-Basil Salsa
From Martha Stewart Living

Ingredients

1/2 tablespoon olive oil, plus more for brushing grill
2 jalapeno chiles
24 scallions
3 cups blueberries (about 1 pound), picked over and rinsed
1/2 small red onion, finely chopped
3 1/2 tablespoons freshly squeezed lime juice (2 to 3 limes)
1/2 teaspoon coarse salt
1/2 cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish
1/2 cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish
2 pounds chicken cutlets
Pinch of cayenne pepper

Directions

Heat grill to medium-high; lightly oil it. Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes. Using a paper towel, pull off stems and remove skins from chiles. Roughly chop flesh and seeds; set aside. Meanwhile, grill scallions, turning often, until soft and charred in spots, 3 to 4 minutes; set aside.
Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and 1/4 teaspoon salt; stir to combine. Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.
Sprinkle chicken with the remaining 1/4 teaspoon salt and the cayenne. Grill chicken until cooked through, 3 to 4 minutes per side. Place 4 grilled scallions on each plate, and top with chicken. Serve immediately, topped with a generous spoonful of blueberry salsa. Garnish with basil and cilantro leaves.

Serves 6.

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Yummy Links: From Grant Achatz to Top 10 Lists

partysugar — Fri, 05 Jun 2009 06:50:28 -0700

An inside look at Grant Achatz's yet-to-be-released memoir. - Eater
Be inspired by a gorgeous Pucci-esque dessert bar- Hostess With the Mostess
Did you know mint is a widely used ingredient in Italian cooking? - Serious Eats
Before the season ends, you must make this strawberry dumpling. - Gourmet
Love it or hate it: Sir Francis Bacon Peanut Brittle? - Eat Me Daily
Serve a grilled vegetable sandwich with egg salad and bacon at your next brunch. - Chow
Has Twitter killed the fast food restaurant industry? - The Feedbag
Be sure to check out this hilarious list of the Top 10 Top 10 Food Lists. - Endless Simmer

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Summer Fruit Salad: Simple to Make, Easy to Enjoy

YumSugar — Tue, 26 May 2009 16:00:31 -0700

Now that Summer's officially started, head to the picnic grounds and fire up the grill for some succulent pork burgers. If you've already got burger patties to transport, opt for an easy-to-pack fruit salad for dessert.

This versatile, naturally sweet salad makes the most of Summer's beloved fruits. The addition of refreshing mint lends a cooling, clean finish to the salad. I tossed together blackberries, green grapes, and peaches - but use whatever fruits you have on hand for a delightful end to any meal. See the 10-minute recipe when you read more.

Summer Fruit Salad With Mint Sugar
From Gourmet

Ingredients

1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups)

Directions

Pulse mint and sugar in a food processor until finely ground.
Sprinkle mint sugar over fruit in a large bowl and toss gently to combine.
Let stand 5 minutes before serving.

Makes 6 servings.

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Must-Read: The Summer Shack Cookbook

YumSugar — Tue, 19 May 2009 03:30:03 -0700

In case you hadn't noticed, the warmer Spring-to-Summer weather has put me in the mood for seafood 24/7. In the last few days, I've drooled over mussels and eaten oysters raw and fried at the Oyster Fest. As though someone read my mind, I received a copy of The Summer Shack Cookbook, a compendium of New England shack-style seafood recipes from Jasper White, the chef and owner of the East Coast's Summer Shack restaurants. Don't live in proximity to one of the shacks? You can still have the shore food experience; read more