It’s possible I mentioned before that I got the cutest little gas grill on the planet – it sits just outside my back door on a concrete pad that acts as though it was made for back door grilling. I am quite enchanted with the convenience of it – the other day, I switched it on because I wanted to grill one single onion to include in our secret household recipe for hummus. I cooked up some exceptional chicken, after marinating it in mustard, olive oil, white wine, and sage leaves – I made sure the chicken was covered in leaves when I tossed it on the hot grill and it was, let’s just say this: “Oh yeah.” And this: “I love my gas grill.”
With the stubborn refusal of any kind of summer to arrive – it topped out around 54F today – backyard grilling doesn’t have much appeal. I am fighting it with all my might, though I am clearly weakened from lack of Vitamin D. We could probably use it in our water supply around here, Vitamin D, I mean, though in addition to making sure i eat right, I have recently added a multivitamin to my diet to make up for the lack of sunshine and for trying, trying, trying, to cut back on treats.
A slice of grilled orange is quite the luscious treat substitute, especially when it’s served up with halibut that’s marinated in orange juice, sweet chili sauce, and a splash of olive oil. Along with the oranges, we had a pile of sauteed kale, but it was a little disappointing, the greens had a bitter taste that subsided with a little salt. I cooked the halibut for about 10 minutes on the first side, a little less on the second side, basting it now and then with the leftover sauce in the bowl. I pulled it off just as it was starting to fall apart, about a minute too late. It was far from overcooked, the extra minute or two just meant that it was well cooked all the way through – I prefer to take it off the grill when it’s just short of done, that way it’s perfect by the time you stick your fork in it.
No complaints though, it was first rate, and pretty too, and the oranges, oh, they were something. Now I am psyched to grill a pineapple – that will be awesome with a sturdy white fish, and I’m eying the bananas in the fruit bowl thinking, huh, if I sprinkle them with sugar and then grill them, how mind blowing will they be on vanilla ice cream from Husky Deli? Or, oh my god, what if I got one of these griddle tops
I realize I’m sounding like a shill for Coleman, but really, it’s the good eating that I’m shilling. What I’m saying is that just because it’s an exceptionally crappy year weather-wise does not mean we also have to forgo eating food that makes us believe that summer will arrive some day.
I loved grilled mango. Cut two halves on either side of the pit (skins on) and rub the cut side with olive oil, then grill. You won’t know what to do with yourself. 😉
I mean, I LOVE grilled mango.
That looks good…and it all sounds good, too.
I don’t have anything to add about mangoes.
My sister makes one heck of a grilled romaine salad. Cut a head of romaine n quarters, brush with olive oil, grill on both sides for a minute or two. Bring it into the house, sprinkle with some crumbled gorgonzola and roasted walnuts/pecans. Top with a nice oil and vinegar dressing. Mmm! Mmmm! Good!
I was going to suggest you grill pineapple, but then got to the part in the blog where are you are already thinking about doing so. I’ve never grilled oranges, so I’ll be adding that to my list.
We also love to grill veggies. Cut yellow and green zucchini into strips, wash portabella mushrooms, cut red peppers into thick strips, and wash up some small tomatoes. Marinate in a little olive oil, balsamic vinegar, and garlic, then put them right on the grill. They don’t take long at all, so put them on last. Delicious!
We did potatoes the other day. I sliced them, parboiled them, tossed ’em in olive oil and salt, and on they went. They were excellent, we’re totally doing that again.
What an appetizing combination! Grilling fruit adds such an amazing dimension to the palate. Highly recommended!