Grilling on the Fourth of July

Fourth of July Food is pretty much all about the grill.

Salmon filets marinaded in Go-Chu-Jang (aka Korean Sweet Spicy Sauce) and a burger for my finicky son.

Or perhaps steaks...Seasoned and rubbed with your favorite spice blend.  We're fans of Beck's Devil Dust, but Montreal Steak Seasoning is flavorful and interesting, too.

Grilled Flank Steak is also great, economical option for a crowd.

How about kebabs?  These chicken kebabs with a side of grilled broccoli are always a hit.

Can't go wrong with marinated chicken--this tasty version was soaked in garlic, Worcestershire, salt, pepper and oil overnight.

At the shore?  Try this grilled whole fish recipe!

And let's not forget the quintessentially American burger!

Last year, we had local chefs share their Independence Day Menu plans.  Bet you'll find some great ideas there.
What are you grilling this Fourth of July?

Grilled Scallops with Watermelon Salsa

Perfect summer dinner:  Grilled scallops with watermelon salsa, sauteed kale, and caramelized tomato-onion quinoa (more on that in upcoming post)-- and of course when it comes to food and me, there's always a story.

My teen daughter,  Kelsey, a budding gourmet and food critic herself, takes a strong interest in menu planning when her dad travels for business.  And if you know anything about teen girls, you know that their desire to share time in a pleasant, bonhomous way with parents is minuscule.    If she wants to hang with me over Ossetra and truffles,  I'm likely to give it a shot.  She and I dine on the dishes she dreams up (yes, I do the procurement and execution) while her far less adventurous brother scarfs hamburgers.  Dad, poor chap, is stuck hearing about these feasts while he roughs it in airport hotels.

Last month, when Dad spent 3 days in Birmingham, AL taking depositions, we had filet with port wine reduction and buttermilk mashed potatoes one night;  the following saw Panko crusted Cajun crab cakes with cilantro slaw...Last night, poor Dad was stuck in transit between here and the west coast while we enjoyed the repast pictured above.  When he asked me about the evening after finally arriving in the wee hours of the morning due to 3 hours of flight delays, he chafed a bit:  "Why is it that I leave and you make these magazine spread dinners, and when I get home it's omelets all around?!".   Well, he has a point.  But in my defense, the omelets are really good.

Anyway, Kelsey planned the menu's side dishes around a Glamour mag article that suggested 5 Foods that everyone should start eating for optimal health, and she asked for grilled scallops with watermelon salsa to accompany the kale and quinoa.  Here's what I did:

Watermelon Salsa

1 1/2 cups cubed watermelon
1/2 cup chopped cilantro
2 scallions, sliced, green and white parts
1/2 tsp finely minced hot pepper (adjust for taste--peppers vary widely in 'heat')
1/2 tsp salt
juice of 1 lime

Mix all ingredients in glass bowl and let sit one hour to blend flavors.

Scallops

6 large dry scallops
juice of 1/2 lime
salt & pepper

Place scallops on plate, squeeze lime over and sprinkle with salt and pepper.  Marinate for about 30 mins.  Oil grill, heat to high, and place scallops on grill.  Cover 1 minute.  Rotate the scallops 90 degrees on the grill (to get the cross-grill marks), cover and cook another minute.  Flip the scallops and repeat this rotation process on other side.  Total cooking time 4-6 minutes, do not overcook.  Remove from grill, plate, and serve with salsa.

Enjoy!

Kebob Dinner

We've been focusing on no cook dinners of late.  This one is primarily a grill fest, with a minimum of stovetop steaming.  With supplies from Reading Terminal Market, you'll have this cranked out in a snap.  Even on the busiest back to school September day, this dinner for 4 is manageable.  And if you plan ahead and double the chicken recipe, you've got chicken salad for tomorrow--which is a no cook feast for sure.

Kebobs are fantastic.  Adults love their tenderness and flavor.  Kids love to gnaw the meat straight from the skewer--and assuming they are past the age where they will wield the skewer as a weapon or poke an eye out, the novelty factor can be an enticement for reluctant eaters.  Additionally, these are great to tote on a picnic or in a lunchbox if you need a portable repast.  And not that I want to cater to the carb nazis, but this meal does meet their abstemious needs, too, sans the grilled pita.

Chicken Kebobs
1 lb boneless chicken breasts. (not thin-cut)
1 cup plain yogurt
1 TBSP Indian spice blend--either curry powder, tandoori masala, or garam masala.
1 TBSP garlic powder
1 tsp salt

Cut chicken into bite sized pieces.  Blend all remaining ingredients in a large ziploc bag or tupperware container.  Add chicken, mix to coat, and marinate in refrigerator overnight.

About an hour before cooking, remove chicken from refrigerator and allow to come to room temperature.    Soak wooden skewers in water to prevent them from burning on grill, and skewer chicken pieces, leaving a bit of space between each piece to ensure even cooking.  Grill kebobs, turning frequently, about 10  minutes total.  Serve immediately, or not.  These are almost as good cold as they are hot off the grill.   Leftovers make great chicken salad.  (And, while we hate to face the end of summer, kids love these in school lunchboxes--simply wrap the kebob in foil and ensure a healthy, lean, protein-rich lunch for your young'un.)
Grilled Broccoli

1 head broccoli
2 TBSP soy sauce or hoisin sauce
2 TBSP oil
1 tsp garlic powder


Cut a head of broccoli into florets.  Mix remaining ingredients in large bowl.  Add broccoli and toss to coat.  Marinate broccoli 1 hour or more.  Dump the broccoli on a hot grill, pour remaining marinade over, and cook, turning frequently, about 7 minutes total. 

Grilled Pita Bread
1 loaf pita per person
olive oil

With a pastry brush, lightly coat bread with oil.  Place on hot grill for 30 seconds; turn to toast, and serve immediately.

Chilled Carrot Salad

1 lb carrots
Juice of 2 limes
1/4 cup chopped cilantro
salt & pepper to taste

Steam carrots til just softened, 3-5 minutes.  Drain and rinse with cold water.  Toss with remaining ingredients and chill.

For Dessert?  Grilled Quesadillas, of course!