Smoking Revolver Gin & Tonic – Give this classic cocktail standby a smoky new twist. Just cut your lime into four quarters and grill on each side until slightly charred. This gives the limes a subtle smoky flavor that pervades your cocktail. A word of caution – be sure to throw your limes on a clean grill- you don’t want undertones from your grilled salmon ending up in your Bombay Sapphire. Mix up your drink as usual, and let the accolades wash over you.
Charred Greens in a Tangy Dressing – Chose hearty, robust greens like Romaine and Radicchio, wash and dry them, and toss them with a bit of olive oil. Char briefly over high heat (I’m talking a minute on each side, tops) just until they get some grill marks. Toss the greens immediately with some minced scallions, sea salt, black pepper, and a big squeeze of lemon. Drizzle with more olive oil and some toasted cashews or pine nuts to finish.
Seared Watermelon & Red Onions with Feta – Cut your watermelon into slabs and grill them briefly on each side. The heat lends a more savory sweetness, pairing perfectly with grilled caramelized red onions. Just cut your onion into disks (like you’re making onion rings) and grill until softened and slightly charred on each side. Plate up the watermelon and red onions, and crumble over some feta cheese- the perfect salty counterpoint. Drizzle over some balsamic vinegar and a hit of salt and pepper.
Grilled Corn on the Cob – Okay, so I’m sure you’ve grilled corn before, but try this new twist on the classic – Mexican-style street corn. Coat each cob with olive oil, then shake over chili powder and salt and pepper. Wrap each cob in foil and cook on the grill, rotating, until tender. Remove the cobs from the foil, spread a little mayo over each cob (bear with me) then roll in crumbled cotija cheese (use parmesan if you can’t find cotija). Serve with lime wedges and margaritas.
Grilled Pizzas – Pick up some premade pizza dough at your supermarket (or make your own if you’re feeling ambitious and have time to burn), portion the dough out into individual pies, and lay them right on the grill. Brush with olive oil and close the lid, cooking for 3-4 minutes. Flip the pies, and layer on your cheese, sauce, and toppings (if you use vegetables, cook them first). Close the lid and cook for another 3-4 minutes until done.
Smoky Oysters on the Half Shell – If the idea of totally raw oysters skeeves you, try throwing them on the grill for a few minutes to warm them through and firm them up a bit. Shuck the oysters but keep them in the bottom shell, and place on the grill with a squeeze of lemon or a spoonful of your favorite mignonette sauce over each. Close the lid, and cook for 2-3 minutes until warmed but not totally cooked. Knock them back just like you would their raw counterpoints, and decide for yourself if they’re still an aphrodisiac.
Grilled Pineapple with Nutella Drizzle – Dessert on the grill? Definitely. Remove the rind and core of the pineapple, then slice it into ½ inch thick rounds. Crumble over a little brown sugar, then grill on each side until you’ve got nice grill marks. Heat some Nutella in a pan on your grill, and drizzle over the warmed, caramelized pineapple.
Grilled Avocado Guacamole – Give your favorite guacamole recipe a new smoky twist by grilling your avocado slices on each side until slightly charred. The grilled avocado becomes smoky, buttery, and over-the-top delicious. Mash up the avocado with diced red onion, garlic, salt, pepper, lime juice, a drizzle of honey or agave, and minced jalapenos for the best guacamole you’ve ever had. The grilled avocado slices also make a perfect burger topping, and add another layer of flavor to California BLT’s with avocado.
For my full article, see Bachelor Kitchen
* photo credit- super simple with terry