Monday Menus: Grilling

Here are some of the recipes we sampled at the last RS weekly meeting.


Grilled Mangoes with Jalapeno Vinaigrette (adapted from Martha Stewart)

2 mangoes, peeled, pitted, and sliced into ¼ in slices

1 jalapeno, minced

1 T cilantro, minced

1 tsp minced shallot

2 tsp fresh lemon juice

1 T extra-virgin olive oil

Grill mangoes until beginning to char. Combine remaining ingredients and drizzle.


Grilled Pineapple with Brown Sugar Glaze

1 pineapple, peeled, cored, and cut into long spears

1 T butter

½ c brown sugar

1 tsp cinnamon

lemon juice

  1. Sprinkle pineapple spears with ½ tsp cinnamon and a bit of brown sugar
  2. Melt butter, brown sugar, and the rest of the cinnamon, until a glaze forms.
  3. Grill pineapple about 2-3 minutes, turning occasionally. Baste with glaze. Serve.

Grilled Peaches (adapted from

Toss 4 ripe, medium peaches, pitted and cut into quarters with 1 tsp vanilla, ¼ tsp almond extract, ¼ c dark brown sugar. Grill 4-5 minutes. Serve with frozen vanilla yogurt.

Glazed Fruit Skewers With Spicy Maple-Cumin Glaze (from

1/2 cup pure maple syrup

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

4 cups fruit chunks such as pineapple, peaches, and/or bananas

  1. Combine the glaze ingredients in a medium bowl and mix well. Add the fruit and toss gently to coat with the glaze.
  2. Thread the fruit on the soaked skewers, alternating each fruit type. Place the skewers on the grill and cook directly over medium-high heat for 1 1/2 minutes on each side, or until browned and caramelized. Serve warm.

Mexican Corn (adapted from Cook’s Illustrated)

1/4cup regular or light mayonnaise

T sour cream

3T minced fresh cilantro leaves

1medium garlic clove , minced or pressed through garlic press (about 1 tsp)

¼ to 3/4tsp chili powder

1/4 tsp ground black pepper

1/4 tsp cayenne pepper (optional)

4 tsp juice from 1 lime

1ounce Pecorino Romano cheese , grated (about 1/2 cup) (see note)

4 tsp vegetable oil

1/2 tsp kosher salt or 1/4 teaspoon table salt

6large ears corn , husks and silk removed

1.  Preheat grill. Combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.

2. Grill corn, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.

Lemon-Thyme Marinade

Whisk 1 tsp Dijon mustard, 1 tsp honey, juice of 1 lemon, 1 T fresh thyme or 1 tsp dried, 2 ½ T olive oil, and 2 cloves minced garlic. Marinate pork cubes for 1 to 12 hours, thread onto skewers, and grill.


Tags: , , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: