WIth Memorial Day this upcoming weekend, we know a lot of you will be grilling and enjoying some relaxing time with the family. To help us out, Celebrity Chef & Food Network StarIngrid Hoffmann shared her favorite grilled dishes for barbecues and pool parties. Check out her list of delicious recipes, and enjoy this special time with your family:
Bring food to room temperature 30-45 minutes prior to grilling. Food will cook evenly and you will avoid hot/cold spots.
Basics 101: Marinades:
Marinades should always have a ratio of 1 to 3 acidity to oil. Acids such as citruses or vinegars help tenderize proteins and oils add moisture and prevent sticking. For extra zing use zest of citrus as well.
Do not use the marinade you marinated raw meat in for basting, could contaminate cooked food. Separate batches from the start.
Avoid the Burn:
ugary sauces when used too early in the grilling process can burn your food. Put them on your grilled meats towards the end of grilling.
Skewer prep ahead:
To keep wooden skewers from burning, soak them in water. For ready to go skewers: soak skewers, drain and freeze in ziplock bags, and keep in freezer until you’re ready for grilling.
Don’t flip flop:
Resist the urge to flip your food several times. Ideally, you should only flip once in order to avoid a flop – dry, uneven and overcooked food.
Give it a twist:
Use unexpected ingredients for your skewers such as olives, avocado, mango, and strawberries.
Meal on a stick:
For easy, pass around and all in one meals, make skewers with a protein, baby potatoes, vegetable and fruit.
Rest in the tent:
Let meat rest under a foil tent for a few minutes before slicing so juices redistribute evenly.
Grill Tips from Ingrid Hoffmann, On Behalf of Lynx
Grilled Mahi-Mahi with Black Bean Salsa
For the marinade
1/2 cup soy sauce
1/2 cup fresh orange juice (from 1 large orange)
1/4 cup ketchup
1 tablespoon honey
2 tablespoons lime juice
1 garlic clove, finely minced
1 teaspoon finely chopped fresh basil leaves
1 teaspoon finely chopped fresh oregano leaves
Freshly ground pepper, to taste
4 7 to 8-ounce mahi-mahi steaks, about 1-inch thick
For the salsa
2 cups cherry tomatoes, halved
2 scallions, white and light green parts only, thinly sliced
1 (14-ounce) can black beans, drained and rinsed
1/4 cup chopped fresh cilantro leaves
1 jalapeño, (seeded and ribbed for less heat), finely chopped
2 tablespoons lime juice
Canola or vegetable oil, for greasing the grill grates
Lime wedges, for serving
1. To make the marinade, place the soy sauce, orange juice, ketchup, honey, lime juice, garlic, basil, oregano, and some pepper in a small bowl and whisk until the honey is completely dissolved. Pour the marinade into a resealable plastic bag with the fish fillets and marinate in your refrigerator for 2 to 3 hours.
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2. To make the salsa, toss the tomatoes, scallions, black beans, cilantro, jalapeño, and lime juice in a medium bowl. Add some salt to taste and set aside to let the flavors develop.
3. Preheat your grill to high. Pour some oil into a small bowl. Using tongs, dip a wad of paper towels into the oil and use it to grease the grill grates. Grill the fish on each side without moving it until it is browned, firm and flaky, about 10 to 12 minutes total. Serve with the black bean salsa and lime wedges.
Grilled Romaine Salad
2 garlic cloves
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon fresh oregano leaves, finely chopped
½ teaspoon sugar
¼ cup extra-virgin olive oil
freshly ground black pepper
3 heads romaine lettuce, cut lengthwise in half
½ cup Parmesan curls, shaved from a block of cheese with a swivel vegetable peeler
1.?Build a medium-hot fire in an outdoor grill or heat a grill pan over high heat.
2.?To make the dressing, finely chop the garlic on a chopping board. Sprinkle with a large pinch of salt, and smear the garlic on the chopping board to make a paste. Transfer to a small bowl. Add the vinegar, water, oregano, and sugar and whisk to combine. Gradually whisk in the oil. Season with salt and pepper.
3.?If using an outdoor grill, brush the cooking grate clean. Brush the romaine lettuce with some dressing on both sides. Place on the grill or grill pan, cut side down, and grill, turning once, until the lettuce is seared with grill marks, about 2 minutes.
4.?Place each romaine half on a dinner plate. Sprinkle with the Parmesan and serve immediately.
Grilled Pineapple with Spiked Rum Crema
8 ¾-inch-thick rounds of pineapple, peeled and cored
butter-flavored cooking spray
3 tablespoons dark brown sugar
1 cup heavy cream
½ cup confectioners’ sugar
2 tablespoons silver rum
¼ cup sweetened coconut flakes, toasted, for serving
fresh mint sprigs, for garnish
1.?Spray the pineapple slices with the cooking spray on both sides and rub with the dark brown sugar.
2.?Beat the heavy cream with an electric hand mixer on high speed in a chilled medium bowl until it thickens. Add the confectioners’ sugar and beat until stiff peaks form. Beat in the rum until stiff peaks form. Refrigerate until ready to serve.
3.?Heat a rimmed grill pan over high heat until very hot. In batches, add the pineapple to the pan and grill until seared with grill marks, turning once, about 3 minutes. (The pineapple can also be grilled on an outdoor grill over medium heat.) Transfer to a plate and let cool slightly.
4.?For each serving, place 2 pineapple slices on a dessert plate. Top with a dollop of the rum cream, sprinkle with a tablespoon of coconut, and garnish with a mint sprig. Serve immediately.
Grilled Pork & Pineapple Skewers with Achiote Sauce
For the sauce
3 tablespoons canola or vegetable oil
1 tablespoon achiote (annatto) seeds
1/2 cup red wine vinegar
5 garlic cloves, finely minced
1 tablespoon seeded and finely chopped canned aji amarillo peppers (or 1 tablespoon finely chopped roasted red or yellow peppers plus 1/4 teaspoon cayenne pepper)
2 teaspoons ground cumin
2 teaspoons salt, plus extra for the skewers
2 teaspoons freshly ground pepper, plus extra for the skewers
For the pork
1 pineapple, peeled, cored, and cut into 1-inch cubes
1 pound pork loin, cut into 1-inch cubes
1 large red onion, quartered, then halved widthwise
1 head of butterhead lettuce (such as Bibb or Boston)
Lime wedges, for serving
1. Heat the oil in a small saucepan over medium-high heat and add the achiote seeds. Turn off the heat and let the seeds steep until the oil turns a vibrant orange-red, about 5 minutes. Strain the oil through a fine-mesh sieve and discard the seeds. Place the achiote oil in a blender along with the vinegar, garlic, aji amarillo, cumin, salt, and pepper and purée the mixture.
2. Place the pork in a resealable gallon-sized plastic bag. Add the achiote marinade, turn the bag to coat the pork, and refrigerate for at least 4 hours or overnight.
3. Preheat your grill to high heat. Thread the pork onto skewers alternately with the pineapple and red onion. Sprinkle the skewers with a little salt and pepper. Grill until browned on all sides, 4 to 6 minutes total; don’t overcook or the pork will be tough and dry. Serve the skewers on a bed of lettuce leaves with some lime wedges.
Photo credit: Lynx. Ingrid prepared these recipes for her role as grill master in partnership with Lynx.
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