This was a great blog for me to tackle this week since Ken and I finally christened our house with a grill. We will probably be using the grille into november to make up for not having one all summer long.
The best thing about a grille is that it is so versatile. I love the classic hamburgers and hotdogs on the grille, but if I was to invite friends and family over, I would like to do something different for them. To start off, I would make one off my favorite recipes I got from Bon Appetit a few years back: Mozzarella- stuffed Portabello mushrooms. The entree would be fresh individual pizzas on the grill. Each person can choose their own toppings. I always make a side of grilled vegetables, and people can eat them on the side or put them on their pizzas. Every now and then I like to grill fruit and top it with icecream, but I think an ice cream sundae bar would continue the DIY fun.
To keep things light and refeshing, I would have an ice bucket full of seasonal and local beers and for wine, a crisp sauvignon blanc and a spicy chianti
Stuffed Mushroom Recipe
Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons plus 1 teaspoon balsamic vinegar
3 garlic cloves, minced, divided
6 large portobello mushrooms, stemmed
1 1/2 cups panko (Japanese breadcrumbs)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped green onions
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1/4 cup ( 1/2 stick) butter, melted
Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
Prep
Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
Grilled Vegetables
Ingredients
1 each Green, Red, Yellow, Orange Pepper
1 each Zuchinni and Summer Squash
1 Red Onion
1 Eggplant (Japanese if you can find it)
1 package large Mushrooms (they tend to shrink) or 2 portabellos
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
what ever fresh herbs you have handy (thyme, basil, or parsley works well)
kosher salt and fresh black pepper.
Prep:
Toss vegetables in olive oil and balsamic vinegar. Add Salt and Pepper. Once grill is hot, add vegetables in a single layer. Wait about 5 minutes and turn vegetables once. If certain vegetables are close to being done, remove them from the grill after 2-3 minutes. Leave the rest on for an additional 3 minutes or until cooked through. They taste great as is, but some people like to add more balsamic vinegar or olive oil at the end.
Grilled Pizzas
Ingredients
Store bought pizza dough set out at room temperature
can diced tomatoes
mozzarella cheese
fresh basil
prosciutto
grilled vegetables
Prep
Stretch the dough out as much as possible, put olive oil on one side and put on the hot grill, olive oil side down. Close the lid for 2-3 minutes. Flip Dough and add toppings. Let cook until cheese has melted and you are done!
Make Your Own Sundae is kind of a no brainer, isn’t it? = )
As for entertainment, what could be more fun than make your own meal?
