i love grilling season. we got a grill from some of k’s family for our wedding, and interestingly, it was the thing that made me feel most “adult.” the first meal we cooked together as a married couple was on that grill, and we used it countless times throughout our final year in tucson. sadly, it didn’t make the trip to omaha with us because we didn’t think we’d have the space to set one up and/or store one. recently, k’s mom gave us a little smokey joe charcoal grill that they weren’t using, and last weekend, we FINALLY had good enough weather to pull it out and give it a shot. turns out this grill is small but impressively mighty. we grilled both salmon and shrimp over the weekend, as well as lots of different vegetables and baguette, and everything turned out great!
i really didn’t intend for this to actually be a recipe of the week, but kevin was outside cleaning up the grilling stuff after bringing the food inside and i decided i’d snap a few photos just because. but since the photos turned out alright (for it being nighttime and me kind of stinking at nighttime photography) and the food was amazing, i thought it was worth sharing.
i don’t know if i can really call these recipes. honestly, i just threw together different ingredients into each dish and hoped they’d turn out ok. these are both extremely simple, but that’s what i like. occasionally i do spend time cooking a more complex recipe from a cookbook or meticulously experimenting with ingredients, but i feel mostly drawn to really simple dishes that don’t require too many ingredients and where multiple foods can easily be substituted. the marinade for the shrimp could easily be used on practically any other seafood, and probably chicken, too; the spicing on the broccoli would translate well to your favorite vegetable or whatever needs to get used in your fridge. it’s really the grilled flavor that shines through in these dishes; the other ingredients are really just there as compliments.
coriander-cumin shrimp (serves 2):
-2 servings of raw shrimp, tails removed if you like (about 8oz)
-1/2 tbsp cold butter, cut in small pieces
-1/2 cup fresh parsley, coarsely chopped
-1 teaspoon cumin
-1 teaspoon coriander seed, crushed (put it into a ziploc bag and hit it with a hammer to break it up)
-juice of 1/2 lemon plus a few lemon slices
place shrimp in the center of a large piece of aluminum foil. add all ingredients on top of the shrimp, and mix together to marinate.* close foil to make a rectangular pouch. place on the grill and cook for approximately 10 minutes or until shrimp are opaque.
balsamic broccoli (serves 2):
-1 small head of broccoli, trunk removed and chopped into florets
-1/2 tbsp cold butter, cut into small pieces
-drizzle of olive oil
-drizzle of balsamic vinegar
-pinch of garlic salt
-pinch of crushed red pepper
place broccoli in the center of a large piece of foil. add all ingredients on top of the broccoli, and mix together to marinate.* close foil to make a rectangular pouch. place on the grill and cook for approximately 10 minutes or until broccoli reaches desired tenderness.
*if i would have been thinking ahead, both of these would have worked great as actual marinades for a couple of hours in the refrigerator in a ziploc bag. if you have the extra time, i’d recommend doing this to really bring out more flavor, but mixing them up on the spot worked just fine too.
do you guys have any go-to grilling recipes? after our successes this weekend, i pretty much want to grill every night. on the docket for this week are grilled naan pizzas and maybe even some grapefuit!