Makes 4 servings Kielbasa is the perfect last-minute or large-crowd grilling ingredient. It comes pre-cooked, so all you have to do is heat it through, it’s good alone or on a sandwich, and it’s a universal crowd-pleaser.
Grilled Lamb Kebobs with Walnut-Herb Sauce
Makes 8 servings Grilled lamb is a nice change of pace from the typical chicken or steak kebobs, and we are especially fond of this combination of lightly marinated lamb shoulder and the flavorful walnut-herb sauce, bright and tangy from lots of lemon. Use the same marinade and pairings for […]
Grilled Oysters With Scallion Butter
Makes 5 servings
Grilled Peppered Pineapple with Tequila and Orange Sauce
Makes 6 Servings
Grilled Pizza
Makes 8 Servings
Grilled Pork Banh Mi
Makes 4 to 6 servings
Grilled Pound Cake with Coffee Ganache
Makes 8 servings
Grilled Quail With Mango and Arugula
Makes 6 servings
Grilled Red Snapper with Marinated Jícama and Manchamantel Mole
Makes 6 servings The combination of smoky grilled fish, tart jícama, and a spicy-sweet fruit sauce is unusual and dramatic.
Grilled Steak Tuscan-Style with Herbed Polenta
Serves 8 Herbed Polenta Makes 8 Servings
Grilled Tofu with Eggplant and Parmesan
Makes 4 servings The secret to grilling tofu is to first press it until most of its moisture comes out. Layer it between paper towels while pressing it and change the towels as they get wet (see the recipe for a photo). The smokiness from grilling eggplant and tofu adds […]
Grilled Vegetables with Mediterranean Sauces
4 Servings Grilled Vegetables Chef’s Note: You can use any of the sauces below to dress your grilled vegetables. Charmoula Chef’s Tip: Preserved lemon is an iconic ingredient of the region and has a very different flavor profile than lemon peel or lemon juice due to the salting and curing […]