In honor of the unofficial beginning of the grill season, I’ve compiled a list of amazing grill-inspired recipes. Whether you’re looking for healthy steak rub, a sauce to spice up any grilled meat, the perfect portable cookie or a signature drink to serve the masses, there’s something for everyone in this Hip Hostess grill-inspired recipe roundup.
There’s still ample time and good weather for grilling, and I have a fun BBQ theme dessert idea, courtesy of one of my hip baker friends – hamburger cupcakes!
Hamburger Cupcakes
1 batch vanilla cupcakes (made from mix or homemade)
1 batch chocolate cupcakes (made from mix or homemade)
1 container vanilla icing or homemade butter cream frosting
1 package shredded sweetened coconut
Red, yellow and green food coloring
Toothpicks
Sugar in the Raw (optional)
1. To make buns: Prepare a batch of vanilla cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe. Sprinkle tops with Sugar in the Raw before baking to create the look of sesame seeds on the tops of the buns (optional).
2. To make burgers: Prepare a batch of chocolate cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe.
3. To make ketchup: Mix red food coloring with ½ container of vanilla icing.
4. To make mustard: Mix yellow food coloring with ½ container of vanilla icing.
5. To make lettuce: Place shredded coconut in a ziplock bag and squeeze several drops of green food coloring into the bag; seal the bag and mix until coconut is coated with coloring.
6. To assemble, cut the “buns” (vanilla cupcakes) in half vertically and cut the “burgers” (chocolate cupcakes into thirds. Use a piping bag to put the “ketchup” on the bottom bun, then place the burger on top of the ketchup and then use a different piping bag to put the mustard on top of the burger. Sprinkle the lettuce on top of the “mustard.” Finish by placing the top of the bun on top and then secure with a toothpick to hold it all together.
Note: You’ll have extra “burger” parts – they’re great for the pastry chef to enjoy!
This recipe came about when I was cooking for a crowd but only had 4 ears of corn from my crop-share. Cutting corn off the cobb is a great way to make a little corn go a long way and mixing it with other complimentary ingredients, such as basil and tomato, adds a burst of summer flavor.
Grilling the corn makes the natural sugars caramelize and creates a nice charred flavor. This salad is a great use for late-summer corn, which generally has larger kernels that aren’t as tender and sweet as early-season corn.
Use the best ingredients you can find – super ripe tomatoes and fresh basil make this corn salad amazing.
Grilled Corn, Tomato & Basil Salad
4 ears of sweet corn
2 beefsteak tomatoes, cut into ½” pieces
½ C. fresh basil, chopped
salt & fresh-ground pepper to taste
1. Preheat grill. Shuck corn by removing husks and silk. (To remove pieces of clingy silk use a moist paper towel and wipe in a downward motion, from stalk to tip of cobb). Grill corn until slightly charred. Set aside to cool slightly. When cool enough to handle, stand corn vertically in center of large bowl and using a sharp knife, cut corn from stalk, allowing cut corn to fall into bowl. Squeeze any “milk” from empty husk into bowl and continue with remaining pieces of corn.
2. Add tomato and basil to corn and toss. Add salt and pepper to taste. Can be made up to 2 hours in advance and served at room temperature.
Serves: 6-8 as a side
I thought I’d post one of my favorite grilled chicken recipes for all those grilling over the holiday weekend. Basil & garlic rubbed grilled chicken doesn’t sound particularly exciting, but this herb smothered chicken is really delicious. This recipe is ideal for a last-minute dinner because the chicken absorbs the intense flavor of the basil without any significant marinating time. I like to slice the chicken and serve it over salad with a simple balsamic vinaigrette.
To save time, ask the butcher at your grocery store to pound the chicken into cutlets for you, which cuts down on the cooking time.
Basil & Garlic Rubbed Grilled Chicken
3 cloves garlic, minced
1 tsp. kosher salt
½ C. fresh basil, chopped
½ tsp. fresh-ground black pepper
½ Tbs. olive oil (plus additional for grilling)
4 boneless skinless chicken breast halves, pounded to ½” thickness
1. Place garlic in mortar and mash with salt to form a paste. Add basil and black pepper and continue mashing until well combined. Add in just enough olive oil (about ½ Tbs.) to form a paste. Combine basil paste with chicken in a ziplock bag and turn the bag several times to coat the chicken with the basil. Set aside for 5 minutes while you prepare the grill (or grill pan).
2. Heat the grill or grill pan over medium-high heat. Rub grill or pan with olive oil. Grill chicken, turning once, until cooked through (about 3-5 minutes per side).
For a change of scenery, take your hosting skills on the road and plan a hip picnic. Here are some tips for getting your picnic started:
Location, Location, Location
A picnic is all about the setting, so start your picnic planning by picking a great location. Picnic venue options include a local park, rooftop, backyard, beach, mountain ridge, meadow, garden, hillside or pond. Choose a private spot for an intimate picnic or a more open area for families and larger groups so you have room for frolicking or tossing a Frisbee around.
Gearing Up
Planning a good picnic involves packing the proper gear for the occasion. Some basics to include are: blankets, cups, utensils, a sharp knife, a beer/wine bottle opener, sturdy plates, a cutting board, napkins, ice, a cooler or insulated bag, hand wipes, garbage bags, sunblock and bug spray. If picnicking earlier in the season, bring a tarp or an extra blanket since the grass might still be wet.
Picnic “Table”
Use a flat-topped cooler as a “table” for your food by draping a casual tablecloth over the top of the cooler. By placing food on top of the cooler, you’ll free up space on your blanket.
Stay Hydrated
Be sure to pack plenty of water, which you can jazz up with slices of lemon or lime. Sparkling water, iced tea (especially flavored), lemonade, wine and light beer are great beverage options for a picnic. Be sure to transfer alcoholic beverages into plastic cups if you’re picnicking in a public area—getting a ticket for an open container is no fun.
Additional Hip Tips:
Don’t save small bites for your tapas or cocktail party – serve mini hamburgers and other mini grilled items (hotdogs, chicken sandwiches, pulled pork sandwiches, etc.) at your next BBQ. Mini burgers are easy to make, quick-cooking (watch them – you don’t want them overcooked and tough!) and just so cute. Even those with bigger appetites will enjoy them – just be sure to make enough.
Make the mini burgers all the same or serve different flavors. Make Fiesta burgers by adding cumin, cilantro, chopped onion, jalapeno and red peppers; make Asian burgers by adding fresh ginger, scallions and soy sauce; or add Guinness to make super moist Irish-inspired burgers (see recipe index). The possibilities are endless. Ground lamb or turkey are also great options for mini burgers.
Looking for those cute little buns to house your mini burgers? I’ve seen packages of them at several grocery stores. Target sells whole wheat mini burger buns in their grocery aisle. If you aren’t able to find pre-packaged, use a round biscuit cutter to make your own cut-to-size buns out of larger rolls.
Host a garden party with ideas from my July 2010 column on The Family Groove.
http://www.thefamilygroove.com/jul10_EntertainingOnTheEasy.htm
The fun people over at Etch-it Cups have supplied two sets of their great party cups and 6 packages of their Etch-it tags (15 per package) for this Hip Hostess Blog giveaway. Three winners will be chosen for this giveaway (2 winners will each receive a package of Etch-it cups; 1 winner will receive the Etch-it tags).
I’ve blogged about these cups before – they are great for keeping track of your drink. Each cup has a little “chalkboard” on it. Simply remove the protective cover, then etch your name or a cool design with your finger and your cup is personalized. Never Lose Your Drink!
For info. of where to buy Etch-it Cups online, visit their site at http://www.etch-it.com/onlinepartners.htm
To enter the Hip Hostess Blog giveaway for the Etch-it Cups and Tags, click on the link below. Winners will be randomly selected at 10pm EST on February 12, 2010. Winners will be notified via e-mail. One entry per person. Good luck!
https://spreadsheets.google.com/viewform?formkey=dF9FWnE4bmxheVlTdkczQVJSY2Rkc1E6MA
Rather than a making a dip, give this torta a try. Similar to a savory cheesecake, the bright flavor of pesto and sundried tomoatoes are layered with creamy deliciousness. This hearty spread will serve a large group and is a true crowd-pleaser.
It’s a bit time consuming to prepare and requires a fair amount of patience, but the end result is well worth it. The torta can be prepared up to three days in advance and kept refrigerated. It also freezes well and can be frozen for up to one month and defrosted in the refrigerator for 1 day before serving. Be sure to make neat layers so each color is separate once inverted.
This recipe is adapted from a recipe originally found in Bon Appetit (August 1999).
Sundried Tomato & Pesto Torta
4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1 2/3 cups cream cheese, room temperature (about 21 ounces)
1 cup goat cheese, softened
1/4 cup freshly grated Parmesan cheese
1 1/3 cups oil-packed sundried tomatoes, drained
1/3 cup tomato paste
1/2 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Sourdough baguette slices, lightly toasted
To make pesto: With the motor running, put garlic cloves through the feeding shoot of a food processor until garlic is minced. Add basil, ¼ cup pine nuts, olive oil and lemon juice and process until well combined. Add ¼ cup parmesan cheese and 1/3 cup cream cheese and pulse with basil mixture until mostly smooth and blended. Transfer to a medium bowl.
To make sun-dried tomato pesto: Puree tomatoes in food processor until smooth. Add tomato paste and mix into tomato mixture. Add 1/3 cup cream cheese and pulse with tomato until mostly smooth and blended.
To make goat cheese mixture: Using electric mixer, beat 1 cups cream cheese, 1 cup goat cheese and softened butter in large bowl until fluffy. Season with salt and pepper.
Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup goat cheese mixture into an even layer on the bottom of prepared dish. Freeze for a few minutes to harden and help evenly spread next layer. Top with half of tomato pesto, then 1/2 cup goat cheese mixture, then half of pesto mixture, using the back of a spoon to spread each layer and freezing for 2 minutes between each layer. Repeat layering and freezing with 1/2 cup goat cheese mixture, remaining tomato pesto, 1/2 cup goat cheese mixture and remaining pesto. Top with remaining goat cheese mixture. Cover with plastic wrap and chill overnight. (Can be made 3 days ahead and kept refrigerated, or frozen for up to 1 month and defrosted 1 day in advance.)
Invert torta onto platter by gently pulling edges of plastic wrap to lift torta out of prepared dish. Peel off plastic and smooth any wrinkles with the edge of a knife run under hot water. Top with sprigs of fresh basil and toasted pine nuts. Serve with sourdough baguette slices.
This is definitely not a cake for a high-brow soiree, but it’s perfect for a casual BBQ/ grill theme party. Serve this as dessert at your Fourth of July cookout and you are sure to get a few laughs.
To make this fun grill cake: Bake a traditional round layer cake and frost it with your favorite chocolate frosting. Use chocolate or black licorice for the grill outline and lines (black will stand out better against the chocolate frosting but chocolate is generally softer and easier to cut through when slicing the cake). Use softened tootsie rolls to form the hamburger pattie, and black shoestring licorice pressed into the pattie as the grill lines (you can press your pattie into an actual grill pan for guidance on how to space the grill marks). Use softened pink starbursts mixed with a few tootsie rolls to form the hotdog. Cut wooden skewers to scale and thread on chunkes of “beef” (three softened red startbursts formed into chunks) and “peppers” (yellow and orange starbursts flatened and shaped like pieces of bell pepper).
