I’ve spent the last couple of weekends scrubbing my patio clean, getting my patio furniture cushions and other deck accessories out of storage, and prepping for the next two seasons of outdoor living. As part of that, I’ve also spent an inordinate amount of time online searching for new recipes to try on the BBQ this year. But before I delve into unchartered territory, I’m going to reacquaint myself with my grill this weekend by preparing a delicious meal for my friends that includes three of my all-time favourite BBQ recipes.
Bacon Wrapped Grilled Peaches with Balsamic Glaze
These bacon wrapped grilled peaches make a fantastic appetizer. The sweetness of the peaches mixed with the saltiness of the bacon is such a unique but delicious flavour combination you just have to try them. I mean, bacon is good with everything right? Sorry vegetarians! Photo and recipe from FoodieCrush.com
|Ingredients4 large peaches
12 ounces bacon
60 large basil leaves plus more for garnish
balsamic glaze, store-bought or homemade
Set grill to low heat and preheat for 10 minutes or so, brush the grill gates with a paper towel dabbed in oil.
Wash and dry peaches. Cut each peach in half and then each half into 4 quarters. Place one large basil leaf on each side of the peaches. Cut the bacon slices in half. Wrap each peach slice and basil leaves with a slice of bacon. Pin the loose end of the bacon slice with a toothpick. Repeat with remaining peaches.
Brush the bacon wrapped peaches lightly with olive oil so the bacon doesn’t stick to the grill. Grill the peaches until the bacon is cooked, turning so all sides are evenly cooked, about 20 minutes.
Transfer to a serving platter and remove toothpicks. Drizzle with balsamic glaze and serve hot or at room temperature.
Grilled Caesar Salad
You might be thinking: who would grill romaine lettuce? This girl must be mad! But trust me, when you grill romaine it keeps most of its texture but the edges get a little crispy and it takes on a delicious smoky flavour. Photo and recipe from BeanTownBaker.com
|Ingredients2 heads romaine lettuce, outer leaves discarded
Caesar salad dressing
juice of 1/2 lemon
salt and pepper to taste
cherry tomatoes, cut in half, optional
Rinse and pat dry the lettuce.
Slice the romaine hearts in half lengthwise. Lightly brush the cut side of the romaine with olive oil. Place romaine hearts on grill, cut side down. Cook for 1-2 minutes and remove to a plate.
Brush romaine hearts with Caesar salad dressing and sprinkle with Parmesan cheese. Replace on the grill, cut side up. Close grill for 30-60 seconds or until cheese melts. Remove romaine to a platter. Squeeze lemon juice over romaine, season with salt and pepper. Top with cherry tomatoes if using and serve immediately.
Grilled Swordfish with Smoked Paprika and Herbed Fruit Salsa
I used to be afraid of barbequing fish because I the few times I had seen it done, the fish stuck to the grill and what was left with was barely edible. But then I stumbled upon this recipe and thought I’d give it a go. Swordfish is a thicker, denser fish so grills much like any other types of meat, as does tuna and salmon. The end result is a delicious main course with the perfect combination of sweet and savoury. Photo and recipe from FoodieCrush.com
|IngredientsFor the fish:
1 pound swordfish steak
extra virgin olive oil
kosher salt and ground pepper
4 tablespoons butter, or 1/2 stick
1 teaspoon smoked paprika
4 rosemary sprigs, tied together with kitchen twine
For the salsa:
1/2 cup pineapple, diced
1/4 cup cantaloupe, diced
1/8 cup red onion, minced
1/2 avocado, diced
1 1/2 jalapeño pepper, seeded and minced
1/2 lime, juiced
1/4 cup cilantro, chopped
1 tablespoon rosemary, minced
For the salsa, mix the fruit, jalapeño, lime and herbs in a small bowl ans season with kosher salt to taste. Add more lime juice if desired and refrigerate.
Rinse the swordfish and pat dry with paper towels. Lighlt oil with olive oil and season with kosher salt and freshly ground black pepper. Preheat the grill to medium high for 10-15 minutes. Melt the butter in a small pan or dish and whisk in the smoked paprika with the rosemary sprigs. Place the swordfish steak on the grill and use the rosemary sprigs to brush on the smoked paprika butter. Lay the rosemary sprigs on top of the fish as it cooks. Remove the rosemary sprigs and turn the fish after 4-5 minutes or when grill marks appear. Baste the other side of the fish with the smoked paprika butter and rosemary sprigs, lower the temperature to medium and close the grill lid. Cook for another 4-5 minutes or until the fish is opaque in center.
Remove from the grill and cut the swordfish steak in half. Baste with additional smoked paprika butter and serve with fruit salsa.
If these recipes are inspiring you to master your grilling skills this year, here are a few BBQ and patio must-haves to get you on your way.
Napolean BBQs are a griller’s dream
Don’t forget BBQ utensils
Looking for more inspiration? This postwill help you hone your BBQ skills.
Main image from CityLine.ca