YumSugar

Don't Put Your Grill Away Until You've Made These Clams

Katie Sweeney — Thu, 15 Sep 2011 15:42:34 PDT

Quick, hurry now: before grilling season is over, you must make these scrumptious grilled clams! I've enjoyed them several times in the past few months, but kept forgetting to snap a photo. Luckily, I finally remembered, because with these clams, you're in for a real treat. Even a self-proclaimed clam-hater (my mother) expressed her genuine love for these breadcrumb-filled, finger-licking good, garlicky clams. If you want to serve them to a crowd, I recommend combining the breadcrumb stuffing ingredients ahead of time, then after you've put the clams on the grill, toss the opened ones with the mixture and serve piping hot. What are you waiting for?! Get the recipe now.

5 Different Ways to Grill Fish

Susannah Chen — Tue, 13 Sep 2011 05:39:12 PDT

From hot dogs to halloumi and wild leeks to watermelon, just about every provision can be made more delicious on the grill. My recent obsession is fish; a short grill takes its delicate flavor profile for a wild ride, imparting a char and an intoxicatingly smoky aroma that can't be replicated. Another reason to love fish on the 'cue: the versatile protein also works well in an extensive range of preparations. Here are five of my favorite methods with fish on the barbecue; to take advantage of them before Summer comes to a close, keep reading.

Know Your Labor Day Food Factoids?

YumSugar — Fri, 02 Sep 2011 11:55:26 PDT

Next Monday, Sept. 5, professionals everywhere will take advantage of Labor Day to play hooky, travel, and, of course, eat. Although the holiday originated out of labor disputes, the first Monday in September has become synonymous with many things - not the least of which is a national celebration of food. You may know exactly what you'll be snacking on next Monday, but what tasty tidbits do you know about the holiday weekend's food heritage? Click through our quiz to find out.

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Grill This! Lamb Chops With Garlic and Anchovies

Katie Sweeney — Fri, 02 Sep 2011 11:04:19 PDT

Adventurous eaters, if you're looking for something to grill this weekend, you've got to make these succulent lamb chops. They are absolutely amazing! With tons of garlic, mint, chiles, and anchovies, the marinade is slightly spicy and super flavorful. Don't leave out the anchovies; their briny saltiness enhances the lamb.

Although the recipe calls for overnight marinating, it's really quick and easy to make. You simply toss the ingredients into a food processor and blend. The chops cook on the grill in under 10 minutes. Serve as an appetizer or an entree alongside a salad and corn on the cob. Fans of lamb, get the wonderful recipe now.

Grill This! Pollo Asado Negro

Katie Sweeney — Wed, 24 Aug 2011 15:59:02 PDT

If you're into Latin cuisine, you've got to get your hands on a copy of Lourdes Castro's Latin Grilling. A native of Miami with Cuban parents, Castro is a culinary professor and a cookbook author who specializes in accessible food from south of the border. The book is divided into sections by country, and this recipe for pollo asado negro, grilled blackened chicken, is found in the Venezuela section. The marinade ingredients are simple - it's a mixture of garlic, brown sugar, and Worcestershire sauce - but the resulting chicken is very delicious. It's caramelized, salty, and succulent. It's a great alternative to barbecued chicken and is awesome for entertaining. I recommend serving it with sangria. Keep reading for Castro's recipe.

10 Dishes to Make Before Summer Is Over

Katie Sweeney — Tue, 23 Aug 2011 04:22:56 PDT

It's hard to believe that August is almost coming to a close. Instead of wasting my time worrying about the cold weather to come, I'm keeping busy by making all of my Summertime favorites. To encourage you to do the same, I've rounded up my favorite seasonal recipes to inspire you.

Fast & Easy Dinner: BBQ Veggie Tacos With Grilled Guacamole

Lauren Hendrickson — Tue, 23 Aug 2011 01:53:49 PDT

Try a little variety on your barbecue by turning to the Summer's vegetable bounty for a light meatless meal of veggie tacos with grilled guacamole. For the taco stuffing, this recipe calls for bell peppers, zucchini, squash, corn, and eggplant, but feel free to use your favorite veggies or what you have growing in your garden.

Grilling the ingredients for the guacamole creates more complexity, but it should be cooled before serving, so plan accordingly. If you are short on time, make a traditional version or pick up some guac from the store. These flavorful tacos are very filling and will easily satisfy both your vegetarian and meat-loving friends. Combine meatless Monday and taco Tuesday with these grilled veggies tacos! Keep reading for this colorful and delicious recipe.

Killer App: Bacon-Wrapped Shrimp and Nectarines

Lauren Hendrickson — Tue, 16 Aug 2011 01:11:26 PDT

Summertime and the barbecuing is easy with this bacon-wrapped shrimp and nectarine appetizer. These bite-size treats are perfect for a hot night party. I used nectarines, but for a more tropical twist, opt for mango or pineapple. Or if you want a little heat, try adding a slice of jalapeño. The sweetness of the fruit is a great contrast with the salty bacon and juicy shrimp. Get the grill hot and listen to these babies sizzle! Keep reading for this incredibly simple recipe.

The Basics: Grilled Citrus-Herb Chicken

Katie Sweeney — Mon, 15 Aug 2011 03:13:10 PDT

Although the title is a mouthful, these chicken breasts are super easy to put together. There's no marinating involved, so you can make the chicken at the last minute, even on a weeknight. In the recipe, plain chicken breasts are grilled and once they're cooked, they get doused in a mixture of herbs, citrus juice, and oil.

That's where the fun comes in: use whatever herbs and citrus you want! When I recently made it, I used lemon juice and parsley, but the possibilities are endless. Orange juice and tarragon, lime juice and cilantro, lemon juice and basil, even grapefruit juice and rosemary would work! Want to experiment with citrus and herbs? Read on for the technique.

Finger-Lickin' Good: Regional BBQ Across the US

Mandy Harris — Sat, 30 Jul 2011 03:12:37 PDT

Summertime is undoubtedly barbecue time, but depending on where you are in the US, that could mean any number of things! Barbecue styles, and who does it right vs. who does it wrong, may be one of the most hotly contested food issues in history. Let's take a look at some of the most popular types of BBQ in the US, and how they differ in their meats, their sauces, and their slaws.