Whether your having a wedding or a backyard BBQ we’ve got some great ideas for the summer. All these recipes are simple and easy to make. The best part is everything can be cooked on the grill.
So, grab your groom’s best man and throw a party that no one will forget. Happy Grilling!! 🙂
Grilled Pork Chops with Peach-Tomato Barbecue Sauce
Serves 4, courtesy of Martha Stewart
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 one-inch piece ginger, peeled and grated
- 1 1/2 cups canned tomato sauce
- 1/2 cup peach jam, preferably homemade
- 2 ripe peaches, peeled and cut into 3/4-inch chunks
- 1 tablespoons to 2 tablespoons sherry vinegar
- Salt and freshly ground pepper
- 4 pork chops, 6 to 8 ounces each, trimmed of excess fat
Grilled Butternut Squash
Serves 4 to 6, courtesy of Fine Cooking
- 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
- 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
1. Bring a large pot of water to a boil. Boil the squash until tender but still firm, about 10 min. Drain and cool under cold water. Toss the squash with olive oil and season with salt and pepper. Thread the squash onto skewers and set aside.
2. Build a medium-hot charcoal fire or heat a gas grill to medium high and oil the grill grate. Grill the squash skewers, basting with the reserved marinade, until browned and tender, 5 to 7 min.
Grilled Peaches with Pound Cake & Ginger Creme Fraiche
Serves 6, courtesy of Fine Cooking
- 5 Tbs. unsalted butter
- 2 Tbs. granulated sugar
- 1 cup (8 oz.) thick crème fraîche
- Vegetable oil for greasing the grill
- 3 ripe but firm peaches or nectarines, halved and pitted
- 6 slices pound cake (1 inch thick)
- 3 Tbs. chopped crystallized ginger
**Tip: Choose a good-quality pound cake made with butter. If crème fraîche is unavailable, use vanilla yogurt and omit the sugar.
**Tip: If you don’t have a gas grill, try a large stovetop grill pan or a broiler.
1. Heat a gas grill to high, covered, and when it’s hot, turn it to medium (this will get the grates sufficiently heated). Melt the butter in a small saucepan over medium heat on the stovetop. Whisk the sugar into the crème fraîche until smooth.
2. Use a grill brush and then a lightly oiled rag secured on long tongs to clean the grill thoroughly. Brush the cut sides of each peach half and both sides of the pound cake slices liberally with the melted butter. Grill the peaches cut side down, uncovered, until lightly caramelized, 1 to 2 min. Transfer them to a platter and cover with foil. Grill the pound cake slices on both sides until nicely toasted, about 3 min. total.
3. Cut each peach half into slices. Top each slice of pound cake with the sliced peaches. Spoon the crème fraîche over the peaches and scatter the crystallized ginger on top. Serve warm.
Photos courtesy of Martha Stewart, bonesuckin.com, finecooking.com.
