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Anumita brings to us the joy of outdoor cooking in Summer, in the US. She shares a spread of grill cuisines, in two parts. Here’re four healthy recipes, in the first part, exclusively for Different Truths.
Summer in my part of the world is when we use the outdoors to the maximum. We spend time tending our yards, riding bikes, go hiking or canoeing and all type of outdoor activity. Picnics are often a part of these outdoor entertainments. But when we don’t have plans to go big, we do cook-outs. That is cooking outdoors on the grill. Grilling food is a very healthy form of cooking. It consists of less fat and combines vegetables, fruits and protein to balance food and fun.
Picnics are often a part of these outdoor entertainments. But when we don’t have plans to go big, we do cook-outs. That is cooking outdoors on the grill. Grilling food is a very healthy form of cooking.
Since the stay at the home season of the pandemic, grilling has become a source of fun and family activity. Grilling is done on charcoal, wood, gas or electric grills. I owned a charcoal grill before, it needed enough prep time, but the smoked earthy flavour infused into the food was one in a million.
This time I chose a gas grill, rather I borrowed the grill from my neighbours. With the help of my sons, I got a summertime grill dinner done.
It was great fun sitting outdoors cooking, chatting, sipping drinks and eating, till the sun went down.
It was great fun sitting outdoors cooking, chatting, sipping drinks and eating, till the sun went down.
I am sharing with you, simple recipes of grilled chicken, pepper grilled asparagus, corn on the cob, stir-fried vegetables, mango salsa and garlic butter toasted French bread. I will spread out the recipes for two weeks. All of these are for the measure of a family of four.
Corn on Cob
Ingredients:
Whole corns 4
All seasoning sprinkles
A drizzle of olive oil
Method:
Remove the covering of the corns and clean of the fibres.
Mix the seasoning with the oil and coat the corns.
Grill it at the beginning.
Grill till they are slightly roasted.
(Note: corns over here are very soft and sweet, they do not need to be over-roasted)
Grilled Asparagus
Ingredients:
Asparagus 1 bunch
Coarse crushed pepper 1 tsp
Garlic salt few pinches
Olive oil for drizzling
Bacon bits (optional)
Shredded cheese (optional)
Method:
Wash and break off the bottom of the asparagus.
Mix the crushed pepper and garlic salt with oil.
Give the mixture and asparagus a toss so they are coated evenly.
Grill till they are seared.
Sprinkle bacon bit and cheese according to taste.
I like them without either of them.
Stir fry Vegetables
Ingredients:
White button mushrooms 8, cut into four
Red bell pepper half, sliced lengthwise
Yellow bell pepper half, sliced lengthwise
Green bell pepper half, sliced lengthwise
Red onion 1, sliced lengthwise
Red hot seasoning or any seasoning that has red pepper powder and salt mixture
Butter 1 tsp
Method:
On a grill pan melt the butter.
Add all the vegetables.
Sprinkle the seasoning and give few quick tosses.
I like my stir fry a bit undercooked.
Garlic Butter French Bread
Ingredients:
French baguette 1
Garlic butter
Black olives
Method:
Cut the baguettes into 3 inches in length and slice them.
Chop black olives.
Soften garlic butter and mix the olives in it.
Smear the baguettes on all sides with the butter.
Toast it on the grill.
Keep these all wrapped in aluminium foils.
Photos by the author
