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Hot Off The Grill.
Easter Week called for outdoor dinners and tequila cocktails. Grilling in Florida always calls for a beachy drink filled with citrus notes and a little kick. The grill has been calling my name this week. The past few weeks have felt like comfort food and cozy sweatpants, but today feels like full-on summer (my favorite time of year). It's time for a tan, a summer dress and the smoky flavors on my rickety gas grill.
What's the key to flavorful dishes on the grill? A killer spicy rub and sweet marinade- paired with a little patience, hence the beverage. This week, I've been leaning into a Sweet Carolina BBQ Sauce and a new Sweet Heat Rub from Gaffs that will clear out your sinuses from its punch to your nose. Choose your poison- a sweet marinade and a strong rub from home. Yes- sometime's we'll provide entire recipes with all of the little details, but what I love most about cooking- is that no dish is ever the same. So this week- be inspired to master your favorite grilled dish, and choose items from your currently stocked pantry!
-Fresh Orange Juice (Vo-Lasalle)
-Cranberry Pineapple Ocean Spray Juice
-Chicken Cutlets. (Gaff's Meat)
-Brats (Gaff's Meat)
-Squash & Onions (Vo-Lasalle)
-Corn on the Cobb
-Carolina BBQ Sauce
-Sweet Heat Rub (Gaff's Meat)
-Vanilla Ice cream
1. On the grill this week, I used chicken cutlets, the best brats I have had in a LONG time (Gaff's Meat), fresh squash and onions (Vo-Lasalle), corn on the cobb, pineapple and potatoes. For the meats, I left them in the fridge to marinate for two hours - a mix of the Carolina sauce and that spicy rub. In the meantime, I chopped cubes of squash and onions for kabobs and marinated them in a mix of soy sauce, fresh squeezed orange, honey and sweet heat rub. The corn and fingerling potatoes were wrapped in foil with butter cubes and garlic powder. Pineapple was popped on skewers for something sweet.
2. Once everything is soaked in the savory marinade, it's time to heat up the grill and make a cocktail. My beach drink of the day is one part tequila, one part orange juice and a splash of cranberry pineapple juice for extra flavor over ice.
3. Grab your drink and your grilling items! It's time to sweat outside and smell those wonderful flavors hit the grill.
4. Make sure to turn your skewers - and douse them with butter to keep moisture on the fruit and veggies. If you have leftover bbq sauce, douse the meat items when you turn them over. Keep an eye on your food and turn the burners down if anything begins to burn. Grilling is a slow steady process. Be patient.
5. The meat will be done first- take it off the grill and cover it with foil to keep the heat in. When the veggies and pineapple have reasonable char, they can also come off. Potatoes and corn will take the longest. Check the potatoes with a fork- and cook until the fork slides into the potato with ease.
6. Take everything off the grill and plate - turn off the grill burners and the gas line and enjoy dinner time!
7. Pour your charred pineapple over a scoop of vanilla ice cream with a drizzle of caramel for something sweet.
Check back later this week for some inspiration. Stay home and healthy!
-Jess Serwanski, Director of Operations
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