(BPT) – This summer, take advantage of grilling fresh seasonal produce as well as meats, chicken and fish and trying some new marinades.
To make the most of your grilling, Chef Larry Matson, academic director of culinary at The Art Institute of Dallas, a campus of South University, recommends:
* Grill rib roast, strip loin, or whole turkey over indirect heat – the cooler area of a grill, after searing over high heat. To create indirect heat on a gas grill, set one burner to high heat and another to low/medium. If using charcoal, start the coals on one side of the grill. When they are glowing red, move some pieces to the other side.
* Burgers, steaks, chicken or fish steaks can also be grilled over higher heat to seal them and then moved to the cooler area to finish cooking. Use a thermometer to check that they’re done.
* Allow meat to rest after grilling. This allows the juices to redistribute. Steaks should rest five to 10 minutes. Whole chicken, turkey, or rib roast should rest 20 to 30 minutes.
* Use marinades with fresh herbs or garlic to add flavor. Lemon, lime or tomato juice can help tenderize meats and perk up flavors. A small amount of olive or other oil helps the marinade to adhere. Marinate in a resealable bag in the refrigerator, massaging the contents once or twice.
* Use hickory, mesquite, and apple wood chips to add aroma. Soak chips before grilling to avoid flames.
Add brown sugar or honey glazes toward the end of cooking time to avoid burning.
Now that you have the techniques down, try these recipes from Chef Jeffrey Floyd, academic director of culinary at The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta.
Grilled Chicken Patty Melt
Makes four servings.
4 boneless skinless chicken breasts, pounded 1/2-inch thick
1 tablespoon each chopped fresh oregano, rosemary, thyme
2 cloves garlic, minced
Salt and pepper to taste
1/2 cup olive oil
1/4 pound asparagus spears, cut in half lengthwise
1 zucchini, cut diagonally into 1/2-inch-thick slices
1 yellow squash, cut diagonally into 1/2-inch-thick slices
4 green onions, cut in half lengthwise
8 slices whole grain bread
4 slices cheese
1/4 cup mayonnaise
* Place chicken in shallow dish. Mix herbs, seasonings, garlic and oil until blended; pour over chicken to coat. Refrigerate 30 minutes.
* Heat grill to medium. Remove chicken, discard marinade. Grill chicken five minutes; turn. Add vegetables; grill five minutes or until chicken is done (165 F) and vegetables are crisp-tender.
* Fill bread slices with chicken, vegetables, and cheese. Spread outsides of sandwiches with mayonnaise.
* Grill three to five minutes on each side or until golden brown.
Grilled Peaches and Berries
Makes four servings.
4 medium ripe peaches, halved and pitted
1 cup fresh blueberries
2 tablespoon brown sugar
1 tablespoon lemon juice
* Place two peach halves, cut side up, on two pieces heavy-duty foil.
* Add blueberries, sugar, and lemon juice, and a dot of butter.
* Fold foil loosely around peaches.
* Grill, covered, over medium to low heat for 18 to 20 minutes.
* Serve warm or room temperature. Add whipped cream or vanilla ice cream if desired.