Occasionally something crosses my mind that I feel the need to share with the world, not because it has anything to do with anything eco friendly, but because it’s good to share!
What’s one of my favorite things to do in the summer? Grill!
Grilling is awesome. Humans have been doing it for eons! (I think? I really just wanted to use the word ‘eon’.) Meat eaters love to get out there and grill everything they can, including steak, chicken, pork, burgers, and hotdogs. But even if you prefer a meat free diet, there’s still plenty you can grill; fish (that’s not meat, is it?), vegetables, fresh fruit, pizza, and even pound cake. Yes, pound cake.
Where am I going with this? I don’t know but it’s making me hungry.
In all seriousness, and in an effort to spice up your summer, and my blog, I’m going to throw out my summer recipes, inspirations, and tips.
First, a tip and a recipe.
Ever have a problem with things sticking to your grill and ending up with many pieces of what once was whole? Yea, we’ve all been there. Here’s how to fix it. Oil your grill. It’s a step that a lot of people overlook, but it can mean the difference between serving a beautiful piece of salmon to your hungry family, and serving salmon shrapnel.
Here’s how it’s done. Get your grill nice and hot, to the temperature you plan to cook on. Just before you throw your choice of ‘grillables’ on, take a folded paper towel and dip it in olive or vegetable oil. Using your tongs, rub the folded paper towel over the grates and quickly load up the grill. You shouldn’t have any problems with anything sticking, even the most delicate fish. You should try to avoid cooking sprays for two reasons. The propellants they use can be flammable, which can create flare ups, and they create an oil mist which is also easily flammable at high grilling temperatures.
If you’re still experiencing some sticking, take note of your grilling style. Are you constantly picking up your ‘grillable’ to check it for doneness? You shouldn’t be. Leave it on until it’s ready to be flipped. Picking things up before they’re cooked is a big reason things fall apart on the grill. When you think they’re ready, give them a flip. If you’re really not sure when they should be flipped, use a thermometer to check the internal temperature. When you get up near (but not quote at) the done temperature, it’s time to flip.
Now for a recipe. This one is easy and hardly classifies as a recipe, but it’s great. Remember how I mentioned the pound cake? Yea, I meant it. Grab a pound cake and cut it up into slices about 1 inch thick. Throw them on the grill and toast them on each side. At the same time, prepare your ‘cake dip’. Here’s where you can get creative and take this as far as your imagination will let you. You can start with something simple, like a basic melted chocolate dip. Simply combine your choice of chocolate with a little oil in a grill safe pan and let it heat up. Give it a few minutes, stir it, and enjoy dipping your pound cake.
That the simplest form. Feel free to go wild, melt whatever you can! (Well, not whatever you can, but you get the idea.) You can even try ice cream scoops on top of the grilled cake, or fresh fruit.
I’d love to hear what you came up with so please comment!
If you’ve got any ideas that you think should be covered in our summer ‘offtopics’ or that you’d like to learn more about in general, comment or email joey (at) whatcouldbegreener.com.