Cookout Connections

Gather 'Round the Grill

By: Celine Todd
Published June 28, 2007

What better way to celebrate summer with our neighbors than by firing up the grill for a classic cookout? There’s just something about the sound of sizzling meat, the smell of spicy rubs, and the taste of ice-cold drinks that makes us want to sit back in a chair and catch up with our neighborhood friends. Maybe your busy schedule has kept you from having a social summer thus far – or perhaps you’re a newcomer to the neighborhood. Whatever the reason, now is as good a time as any to break out your “Kiss the Cook” apron and impress your neighbors – new and old - with some great grilling recipes.

Check out the mouth-watering menu below, and use MyTrilogyLife.com to invite your pals to a backyard barbecue.


Grilled Romaine Salad with Spicy Caesar Dressing
Featured on “Hot Off the Grill with Bobby Flay”
Food Network

Ingredient List:
(For dressing)
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon freshly ground pepper
1 teaspoon pureed canned chipotles
1 teaspoon Worcestershire sauce
Few drops of hot pepper sauce
1 tablespoon fresh lime juice
1 teaspoon capers
5 anchovy fillets
8 cloves garlic
1 cup olive oil
2 tablespoons red wine vinegar

(For salad)
24 romaine leaves
3 tablespoons olive oil
Salt and freshly ground pepper
2 ounce piece of parmesan cheese, shaved
Grilled croutons

Fire it up:
To prepare dressing, put all dressing ingredients, except olive oil and vinegar, in a food processor and process until blended.
Slowly mix in the oil, and then mix in the vinegar.
If it’s too thick, add a little water.

To prepare the salad, brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper.
Grill on each side for 30 seconds.
Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.

This recipe makes 4 spicy servings.

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Grilled Zucchini with Basil Balsamic Vinaigrette
Featured in Sunset Magazine

Ingredient List:
1/4 cup chopped fresh basil leaves
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
2 cloves garlic, minced or pressed
1/3 cup extra-virgin olive oil
8 yellow or green zucchini (3 lb. total), rinsed, ends trimmed, and cut into 1/2-inch-thick rounds
Basil sprigs
Salt and pepper

Fire it up:
In a small bowl, mix chopped basil, vinegar, mustard, honey, and garlic. While whisking, blend in oil.
Thread zucchini on thin skewers so rounds lie flat and pieces touch.
Brush generously with basil vinaigrette.
Place zucchini on a barbecue grill over medium heat; close lid.
Cook until brown on each side, 5 to 7 minutes total; turn once.
Push zucchini from skewers onto a platter. Drizzle with remaining vinaigrette. Garnish with basil sprigs. Add salt and pepper to taste.

This recipe makes 8 scrumptious servings.

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Jerk-Grilled Corn on the Cob
Featured in Cooking Light magazine

Ingredient List:
¾ teaspoon ground allspice
½ teaspoon dried thyme
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
1/8 teaspoon ground red pepper
4 earns corn with husks
2 teaspoons butter or stick margarine, melted

Fire it up:
Pre-heat grill.
Combine first 7 ingredients in a small bowl; set aside.
Pull husks back from corn, and scrub silks.
Brush butter over corn; sprinkle with spice mixture.
Place corn on grill rack; grill 12 minutes or until done, turning occasionally.

This recipe makes 4 smoky servings.

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Asian Grilled Salmon
A Barefoot Contessa recipe by Ina Garten

Ingredient List:
1 side fresh salmon, boned but skin on (about 3 pounds)
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Fire it up:
Heat the grill and brush the grate with oil.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces.
Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl.
Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in.
Grill for 4 to 5 minutes, depending on the thickness of the fish.
Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top.
Allow the fish to rest for 10 minutes.
Remove the skin and serve warm, at room temperature, or chilled.

This recipe makes 4 savory servings.