Recipes for the grill

Summer is grilling season—the time of year when many consumers are taking their cooking outside. With grilling on customers’ radar, it’s a good opportunity to introduce some new barbecue dishes to the menu. Even if your operation lacks an outdoor grill, the cooking technique and resulting charred flavor and appearance can be replicated using indoor kitchen equipment, such as a flat-top or salamander. Get grilling now with these recipes.

Grilled, charred vegetables can serve as a focal point for summertime dishes. At Long Meadow Ranch in the Napa Valley, chef Barber’s version of grilled asparagus and spring onions features pickled beets, crispy pancetta and sous vide eggs for a dish that can morph from brunch to lunch to a dinner appetizer or side.

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At Ray’s Boathouse, a seven-ounce thick-cut salmon filet is lightly seasoned with salt and pepper then tossed on an open grill to order. Once the fish reaches medium-7 doneness, it’s sprinkled with lemon zest and brushed with herb butter. To showcase the grilled salmon, the sous chef places it on top of roasted Yukon Gold potatoes and sides the plate with a colorful salad composed of fennel, arugula and roasted red peppers.

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Most consumers associate ham steak with the cured or smoked product they see in the supermarket case, but this recipe starts with fresh ham steaks cut from the pork leg. The bone-in steaks are marinated, then dipped in a glaze spiced up with jalapenos. A jalapeno vinaigrette goes on the accompanying dandelion greens salad to tie the dish together—an updated spin on the classic Southern combo of ham and greens.

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Jens Dahlmann, Executive Chef at the LongHorn Steakhouse chain, runs a grilling hotline for consumers throughout the outdoor cooking season. One of the most frequent questions is on seasoning steaks for the grill. Although LongHorn restaurants have a secret blend, a solid substitute is what the chef calls “The Big Four”—a blend of salt, pepper, granulated onion powder and granulated garlic powder. Pat the mixture into both sides of the meat before grilling.

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Move over, meat—vegetables and fruit are adding sizzle to the grill as well as nutrition to the plate. This shrimp cocktail features grilled and diced avocado boosted with jalapeno, zesty horseradish and lime. Infusing earthy produce with savory smoke is a flavorful way to give grilled foods a unique twist on summer menus.

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