Monday, May 14, 2012

What's on the Grill?

I have to admit, I've never been much of a grill person.  Even though fire is a necessary part of cooking, I still have a fear of singeing my eyebrows or hair when lighting the beast, the grill.  I usually always leave that task to my hubby, the up and coming grill master!  He's gone through the  fire lighting steps numerous times but I still can't quite go there.  It's kind of like teaching him how to start the washing machine, I suppose....must be a mental block!

We still work well together no matter what the project is.   When grilling, I'll do all the prep and then he takes over.  This weekend we grilled marinated pineapple and foil wrapped new potatoes.  When roasting potatoes in the Winter, the oven method is the only way to go, but I love the results you get on the grill.  If cooked right the potatoes have a nice crunch around the edges but still very moist.  The pineapple was unbelievably juicy,  and sweet with a hint of ginger and lime.  So good!

For the pineapple marinade:

Place the following in a small bowl.

2 Tbsp honey

1 Tbsp olive oil

1/2 lime, juiced, with a bit of zest

knob of ginger (thumb size), minced or zested

1 1/2 tsp low sodium soy sauce

Place cut pineapple on the grill a few minutes on both sides to get those beautiful grill marks.  Then baste with the marinade, turn and baste again.  These don't need much cooking time, 10-15 minutes total.

For the foil wrapped new potatoes:

Spray a large rectangle (about 15 inches long) heavy duty foil with cooking spray.  Arrange 3-4 potatoes  (1/8 inch thick) slices on the foil.  Sprinkle with a  a Tbsp of fresh chopped chives and parsley, a bit of salt and pepper.  Drizzle with olive oil and dot with about 3 Tbsp of butter (optional)  If you have chive blossoms on your plant, include some of those!   Throw on 2 cut up garlic cloves and close the foil package.  Cook on the grill (upper part) for about 35 minutes.   Enjoy!  And especially enjoy the fact that there aren't any dishes!!

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