Fresh Off the Flame

Get out the grill, summer is right around the corner! On sunny, warm days like today, all I can think about is lighting the grill and cooking up some light, smoky goodness. Let me share with you a few of my favorite recipes that always pop into my head on a sunny, slightly breezy but humid 80's-ish day.

My mouth waters while thinking about desserts and fresh, juicy fruit on a hot day. So, whatever is in season, I break it out and freshen it up. To quench my appetite today, I am choosing watermelon, peaches or nectarines and pineapple.

For the watermelon, I cube it or scoop it with a melon baller and freeze it. Zip lock bags are great for this. Once frozen, I can put it in the blender with a little fresh lime juice and lime zest, then pour into a frosty glass and top off with a mint sprig for a super refreshing drink.

Pineapple is fantastic on the grill! First, I brush the grill plates with a little veggie oil to prevent sticking, then place slices right on, usually over medium flame for a few minutes per side or until they are nice and caramelized. Then, if I can help myself from eating them right off the grill, I love to put them on hamburgers or make a salsa with them for topping fish or chicken.

For the peaches, make sure you have some sour cream on hand, plus some brown sugar, balsamic vinegar and a little honey. I slice a peach in half, remove the pit and brush the cut side with a mixture of balsamic vinegar and honey mixed together. Then I sprinkle some brown sugar on it and place on oiled grill plates cut side down over low flame for a few minutes to caramelize and really get those beautiful grill marks. Then I carefully use a metal spatula and gently flip the peach over and cook a few more minutes on the other side. Remove from the heat and top with a dollop of sour cream and a few sprinkles of brown sugar, yum.

For a nice lunch or refreshing and light dinner my favorite grill recipe has got to be veggies and chicken. I marinate boneless, skinless chicken breasts in an Italian herb mixture with a little balsamic vinegar overnight, then oil my grill plates and pre-heat the grill for a good 15 minutes. I toss my veggies in a little olive oil and cracked black pepper and place them together in a grilling basket, so they don't fall in between the grates. I have on many occasions, lost a few asparagus stalks that way. The veggies I choose include asparagus, red onion, cherry tomatoes, zucchini, summer squash and carrots. I start the veggies over medium heat for about 5 minutes first; tossing them with tongs, pretty often, then move them to the back burner on a low setting while placing the chicken over the medium flame for about 4 minutes per side.

While everything is grilling, I crumble up some gorgonzola and toss it with a little more olive oil and some fresh thyme and put in a large serving bowl. When the chicken is done, I spritz a little balsamic vinegar over it and cube it up, then add it to the bowl with the gorgonzola. The heat from the chicken just starts to melt the gorgonzola and sends out such a wonderful tangy aroma. This is when I toss in the veggies from the basket and stir so that everything is mingled.

Now to assemble this fine creation, I lay down some frisee, or mixed baby greens on a plate, then top with the grilled veggie, chicken gorgonzola creation. I pour myself a frothy watermelon freeze and prepare a side dish of grilled peaches and pineapple slices, sit down at the patio table under the grape arbor and relax. This would also be a great meal to pack up for a picnic as it is excellent served either warm or cold.