By Chef Jill McCollum, CC
Summer is the worst time to cook indoors. The entire house gets filled with unbearable heat, causing you to crank up the air conditioner and increase your electricity bill. Luckily, you can keep your home cool by using your outdoor grill to prepare delicious meals.
There's one thing you will get from your outdoor grill that you will never get from your stovetop, ant that's a smoky flavor. The smoky taste of grilled foods is what makes summer, summer. Remember, cleanup is always easy when cooking on an outdoor grill!
Grilled Corn on the Cob
4 ears corn on the cob
2 tablespoons margarine or butter, softened
2 tablespoons Grey Poupon Dijon Mustard
1 clove garlic, minced
Â½ teaspoon Italian seasoning
Preheat grill to medium heat. Pull back husks of corn, being careful to leave husks attached at bottom of each ear; remove and discard corn silk. Rinse corn. Combine margarine, mustard, garlic, and Italian seasoning. Spread about 1 tablespoon of the mustard mixture onto each ear of corn. Rewrap husks around corn. Grill 15 to 20 minutes or until corn is tender, turning frequently to prevent husks from burning. Serve warm.
Grilled Rib Eye Steaks
Â½ cup soy sauce
Â½ cup sliced green onions
Â¼ cup packed brown sugar
2 garlic cloves, minced
Â¼ teaspoon ground ginger
Â¼ teaspoon pepper
2 Â½ pounds beef rib eye steaks
In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger, and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill steaks over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness. Medium-rare-145 degrees, medium-160 degrees, and well done-170 degrees.
1 eggplant, sliced into Â½ inch rounds
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 zucchini, sliced
1 large red onion, peeled and sliced into Â½ inch rounds
4 tablespoons olive oil
1 cup teriyaki sauce
Brush vegetables with oil to coat. Spray grill with non stick cooking spray. Arrange vegetables on grill. Cook for 15 to 20 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill and continue cooking until all are done.