Hot Off The Grill

Hot Off The Grill

Cooking out is one of the most exciting parts of summer for me. We fired up our old charcoal grill for the first time this year in March – we just couldn’t wait.

As much as I love a burger or a hot dog grilled over charcoal, sometimes I like something different, more like a meal. It’s especially nice when you have company to have something different off the grill.

Grilled Lemon Basil Shrimp

Puree the following in a blender for about a minute:

• 1 cup packed fresh basil leaves
• 1/2 cup plus two tablespoons extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon grated lemon peel
• 3 large garlic cloves, crushed
• 3/4 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoons Parmesan cheese

Toss with 1 1/4 pounds of large shrimp and marinade for about an hour. Put shrimp on wooden skewers that have soaked in water or lemon juice for about 30 minutes.

Grill about 3 minutes on each side. Serve with white rice and a tray of fresh, raw veggies or a salad.

Romanian Steak

This recipe came from the side of an A-1 Steak Sauce Bottle. Because it was called Romanian Steak and because I have some Romanian ancestors, I had to try it. I don’t know if this truly is a Romanian dish, but it sure is good.

Mix the following together:

• 1/2 cup A-1 Steak Sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons soy sauce

Marinade up to a pound and a half of steak for an hour or two and grill to your liking. You can wrap some foil around baking potatoes and grill them for about an hour to go with, or do it the easy way -- in the microwave.

Lewis Family Grilled Chicken

My maternal grandfather’s side of the family has a huge, yearly reunion at the old homeplace in Sylvatus, Virginia. This is one of the simple grilled dishes served one year.

• 1 cup Italian salad dressing
• 1 cup soy sauce

Mix together and marinade 2 pounds of boneless, skinless chicken breasts up to an hour. Grill over hot coals about 5 minutes per side. This is so good with anything, but summer is a good time for pasta salad.

Hobo Stew with Dumplings

Save your coffee cans! This fun recipe comes from Betty Crocker’s New Boys and Girls Cook Book. The word “new” is used in the title, but I’ve had it since I was a child, so it was probably printed in 1966.

• 4 1-pound coffee cans
• 1 pound ground beef
• 16 carrot strips
• 12 slices of tomato
• 2 cups whole kernel corn (from a can, drained)
• 1 cup Bisquick or other baking mix
• 1/2 cup milk

Season meat with salt and pepper and make into four patties. Spray inside of clean cans with baking spray. Place a patty in the bottom of each can. Top each with 4 carrot strips, 3 tomato slices and a half cup of corn.

Dot with butter and add a little more salt and pepper. Cover each can tightly with heavy-duty foil and place on grill. Cook for 20 to 30 minutes.

In a small bowl, mix the baking mix and milk. With mitted hands, carefully remove each can from the grill, remove the cover and drop small spoonfuls of baking mix mixture into the cans. Replace foil tops to the cans and return to grill for 15 to 20 minutes. Serve with crackers or crusty bread.

Two bonuses with this recipe: it's a one-dish meal and there's almost no clean up.

Printed with permission from www.suite101.com.
About the Author:  Lee Ward -  For the last 20 years, I have been working as a professional journalist in newspapers, magazines and radio. Currently, I am the Lifestyle Editor at a daily newspaper, The Independent in Ashland, Ky. I am always interested in freelance writing or editing opportunities and working on my fiction and poetry. I can be emailed at hillygator@msn.com.