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Sunday Bbq
Sunday BBQ: Vegetable Quesadillas With Corn Relish
In an attempt to reduce my carbon footprint, I've decided to prepare a grilled meal sans meat for my friends this weekend.
At the farmers market, I couldn't resist picking up abundant corn and yellow squash; the two will star in a monterey jack quesadilla that'll brown beautifully over the flame. But unlike any vegetable-filled tortilla I've had in the past, I'm going to keep the vegetables fresh by leaving them uncooked — a time-saver that'll also lend the meal a satisfying crunch.
Sunday BBQ: Dill Chicken With Tomato Relish
Last week, I pounded some pork cutlets and put them on the grill. They were such a smash hit with my crowd that I'm going to use the same technique again this weekend — only this time, with boneless, skinless chicken breasts. I'll be coating chicken paillards with a marinade that's filled with my favorite flavorings, like grainy French mustard, shallots, and dill, and serving it alongside cherry tomatoes tossed with the same bright dressing.
Sunday BBQ: Grilled Pork Paillards
Since I know that Labor Day's gatherings will be all about long-weekend classics like hamburgers, hot dogs, and ribs, I'm going against the mainstream grilling grain today with a straightforward pork recipe that definitely won't be on the menu manaña.
In less time than it takes to watch the evening news, I'll be eating alfresco with this one-platter meal, which calls for just six commonplace ingredients. It'll be exactly the dining departure that I need so I can fully appreciate tomorrow's barbecue spread!
Sunday BBQ: Ground Lamb Kebabs
Ever since we had a detailed discussion in the office about how much we love lamb, I've been in the mood for it. Because I don't make it all that often, I want it to be something special — yet not too expensive.
That's why I decided on a distinctive recipe for kofta, or ground meat kebabs, that calls for lamb, silky crème fraîche, delicate shallots, and pomegranate molasses for a complex yet delicate flavor.
Sunday BBQ: Grilled Gruyere & Zucchini Pesto Sandwiches
Although I had beef with Quizno's Toasty Bullet subs, I really enjoyed the Pesto Turkey flavor. The anise-tinged flecks of basil and pine nut reminded me how much I love spreading a little bit of pesto in sandwiches. And ever since PartySugar made better-than-store bought homemade pesto, I've been inspired to incorporate the same elements into dinners I savor at home.
Sunday BBQ: Sirloin Salad With Cilantro
Lately I've enjoyed vegetables as the focus of my meal in dishes such as Caprese and corn and cotija salad. But I spotted sirloin steak on sale at the supermarket, so this weekend, it's going to be all about the beef.
Since my steak and pineapple salad was so well-received, I'm lighting up the coals for another salad tonight.
Sunday BBQ: Grilled Squid With Ginger, Celery, and Apple Slaw
After eating my way through the tasting tents at SF Chefs. Food. Wine this weekend, I'm looking forward to sitting down to a dinner that's light and healthy, but still full of flavor.
Sunday BBQ: Tandoori-Style Chicken Burgers
As much as I love making turkey burgers and Italian sausage skewers, right now I'm craving something a little exotic, so tonight I'll be lighting up the grill for a portable version of a South Asian favorite: tandoori chicken.
In this contemporary rendition, I'm using the tandoor's trademark spices — such as cumin, cayenne, and ginger — but since I don't have a clay oven to call my own, I'm cooking the chicken on a barbecue, then serving it in a hefty pita pocket with tangy cumin-scented yogurt sauce. Tempt your tastebuds when you read more
Sunday BBQ: Italian Sausage Kebabs
This weekend might be a sunny one, and since I don't have any major plans, I'm thinking of inviting some high school friends over for an ultra-chill dinner. It's so casual that I'm not exactly positive what I'll be serving yet, but one thing's for sure: I'll definitely be grilling some of these skewers. They're goofproof to make, portable, and contain the perfect ratio of crunchy, charred bell pepper to spiced, succulent pork sausage and sautéed spinach.
Sunday BBQ: Grilled Eggplant Parmigiana
Today, I'm planning a popular Italian-American supper, eggplant parmigiana. To prove that it can be just as enjoyable in warm weather as it is comforting in Winter, I'll be keeping my oven turned off and making use of the grill grates instead — grilling adds a smoky flavor to an already substantive vegetable. When preparing this dish, be sure to slice the eggplant right before using to prevent any discoloration.
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