Grilling Recipes: Make a Fabulous Dinner for Four

Summer brings about the best life has to offer; good friends, good fun, and the best and freshest foods available. However, for most of us, summertime also brings around high-digit temperatures, which makes it all but unbearable some days to want to fire up the stove and feed a hungry family. Have no fear, the barbeque grill is here! The grill is a fabulous multi-tasking appliance that allows for a wide variety of dishes to be made, and a wide variety of preparations to occur, all with one single appliance.

If you can imagine it, it can most likely be cooked outside on the grill. The style of grill should be your first choice. Some people prefer propane grills, some people prefer charcoal, and still others prefer a good old-fashioned wood grill. Many propane grills now are made large enough to accommodate two or three tiers of racks, and a side burner or two for heating sauces or side dishes. Propane is typically easier to start and put out, as most of them come with a push button ignition system, making them ideal for those who like quick response time in their grill, or who are more novice outdoor cooks. Charcoal and wood burning grills require more preparation, and the fuel (either charcoal or wood, depending on your choice) takes longer to burn down and be regulated enough to evenly cook your food. Whatever your choice may be, make sure you have plenty of fuel on hand to ensure your food of choice is adequately prepared.

A solid set of outdoor grilling tools is essential when cooking out. Most stores sell a basic outdoor cooking set, and they are invaluable to the griller. These sets normally consist of a set of long tongs, a large meat fork, a long spatula/turner, and a long knife. If you've never seen them before, outdoor grill tools normally have long, insulated handles to keep the users safe from heat. A basting brush is valuable if you're barbequing with a sauce as well. If you're cooking on wood or charcoal, a spray bottle full of water will come in handy to tame nasty flare-ups. And, of course, the obligatory apron is needed, good for keeping stray food off the cook.

The food choices you make to grill are totally up to you. Nearly every food, in one form or another, can be cooked out on the grill. Appetizers, main dishes, side dishes and desserts are all simple to prepare outside, so there's no worry of having to cook some things inside, and some things outside. The days of 'burgers and 'dogs being the only things cooked outdoors anymore has completely fallen to the wayside. With a little forethought and a few good recipes, anything can me made into a fabulous outdoor feast.

A sample menu, good for adults and children alike, follows. Note: this menu is designed for 4 people, but can easily be multiplied to feed a larger crowd.

Prosciutto-Wrapped Grilled Asparagus and Bacon-Wrapped Corn

1 pound cleaned and trimmed asparagus spears
1 pound good Italian prosciutto, sliced
4 ears sweet corn, silks removed but leaves still on
1 pound defrosted bacon slices
2 tablespoons soft butter
Salt and Pepper to taste

1. Make sure your asparagus and corn are cleaned and washed. Presoak the corn in cold water for a minimum of 2 hours prior to cooking, or it will burn on the grill.
2. Take your asparagus spears and wrap each one top to bottom with a slice of the prosciutto. You can spiral it around the spear to ensure good coverage. Wrap each spear of asparagus as such and set them aside. If the prosciutto slips, you can secure it with toothpicks.
3. Peel back the cornhusks, and wrap a slice of bacon in the same fashion as you did the prosciutto, dotting each piece of corn with little bits of butter, pulling the husks back up when finished. Salt and pepper each to taste, but keep in mind the bacon and prosciutto is already quite salty.
4. Place them on the grill rack, but in an area of indirect heat. Cook the asparagus until it's tender and the prosciutto is crisp. The corn needs to be cooked until heated through and tender as well. Remove from the grill, and plate with main dish.

Simple Peppered Grilled Flank Steak

Flank Steak, approximately 6 ounces for each serving

Marinade:
1 Tablespoon Worcestershire sauce
1 Tablespoon Vegetable Oil
2 Tablespoons Lime Juice
½ cup chopped onion

Rub:
Garlic Salt
Onion Salt
Lemon Pepper
Cracked Black Pepper

1. Trim the steak of any excess fat, and place in a plastic zip-top bag. Pour in the Worcestershire sauce, oil and lime juice, then seal the bag. Shake the bag to coat the meat thoroughly, and set aside. Let meat marinade for approximately 2 hours.
2. Mix together garlic salt, onion salt, lemon pepper and cracked black pepper in a small bowl.
3. Remove meat from the bag, and shake off any excess marinade. Rub liberally on both sides with the pepper mixture, and place on the grill. Grill for approximately 20 minutes, or to desired doneness. This can be served as rare or as well done as is liked.
4. Slice on the diagonal, and serve portions either alone, or on a bed of grilled mixed vegetables, or rice if desired.

Grilled Fruit

½ pound ripe peaches, sliced in half, pits removed
½ pound plums, sliced in half, pits removed
1 fresh pineapple, sliced into long strips
(Note: any of your favorite seasonal fruits may be used in this recipe, as long as they are dense and will hold up to heat)
2 tablespoons honey

1. Clean fruit thoroughly, making sure to remove any seeds, pits, etc.
2. Brush flesh sides of fruit with the honey, and place flesh side down on a well-greased grill.
3. Grill until definitive grill marks show, and the fruit smells sweet and caramelized.
4. Remove from grill, and serve as is, or over ice cream, frozen yogurt or sorbets.

The menu listed above is just one of thousands of possible choices. You can adapt just about any of your favorite indoor meals to be cooked outside, with just a little forethought. Having a filling and satisfying grilled meal is not complicated, nor is it costly. So invite some friends over, fire up the grill and spend a satisfying afternoon with some of your favorite grilled meals.