ShopForCooking

Grilling got you down? Try one of these recipes from McCormick.

I can't tell you how sick I am of my grilling regime. Way too plain old Dick and Jane.

So "Master the Flame. Master the Flavor" McCormick's grilling slogan caught my eye as I need serious help especially with the 4th right around the corner. Yes, I would like to master the grill -- create something tasty.  The company offers up some great, easy-to-follow, recipes for steak, beef, burgers, pork and ribs, chicken, seafood and sides, all of them of course involving a shake or two of their spices.

Nutrition info and easy directions are included with each recipe. Rip and ride my friends...that's print and cook to all you non motorcycle riding friends. Better yet send these recipes to your phone so when you are in the store they are at your fingertips. Love it. Visit McCormick for all the details and fire up that grill.

How Much More All American Can You Get Than Pasta Salad?

If you pass over the potato salad at a cookout, chances are it's in favor of the pasta salad - always my top choice. I love to make all different kinds of pasta salad, but I have to say my favorites have a lot of cheese and a lot of vinaigrette-type dressings, rather than heavy mayonnaise.  

Rachael Ray has a great Mac and Jack salad that's just spicy enough to not be typical. I like to use elbow macaroni or rotini for my pasta salads, but really any pasta is fine. This recipe calls for defrosted frozen corn, a red pepper, red onion, celery, pepper jack cheese (great for that extra kick), red wine vinegar, olive oil, salsa, and parsley. Try this one to give your Memorial Day celebration some extra spice. 

If that's too non-traditional for you, try the American Macaroni Salad, courtesy of Food Network Kitchens. This one is basic - celery, onion, parsley, dried or ground mustard, a tomato, mayonnaise. This one is interesting because it also calls for sour cream, which gives it a creamier texture. You could also ad-lib and use Italian dressing (low-fat if you're watching calories), or a simple oil and vinegar mixture and leave out the mayo and sour cream.  

Macaroni salad is a versatile dish, perfect for cookouts and pot luck parties, so experiment with different recipes and find your favorite. And don't boil your pasta too long - if it's too soft it gets mushy, and who likes a mushy pasta salad? Not at this cookout! 

Perfect Potato Salad

Part of the fun of grilling is coordinating the side dishes. Salads are always a big favorite. Potato and pasta salads go perfectly with any grilled meal, from hamburgers on a bun to a nice piece of grilled fish. 

While I love traditional potato salad, I also like to make a version without mayonnaise. A Dijon salad like this one from Real Simple is ideal - it's a lighter dish, and the mustard gives it a nice flavor. 

Red potatoes work best for this salad. Boil in a pot, then toss with a half cup chopped watercress or parsley, one-quarter cup coleslaw dressing, 2 tablespoons Dijon mustard, and 2 tablespoons dill pickle relish. 

Or, if you prefer a white potato (Yukon golds are wonderful), try the potato salad with grainy mustard vinaigrette. Toss potatoes with salt, grain mustard, tarragon, pepper and vinaigrette. I like this version if I'm having burgers and hotdogs -- the Dijon is perfect for shrimp kabobs, grilled salmon, or chicken dishes. Pick out a great summer-time serving bowl, serve with a green salad, and enjoy!

Grill Better With the 10 Right Tools

Any good soldier knows when you set out for battle you need the right weapons in your arsenal. So it is with grilling - you can't expect to do the job (or cook the food, in this case) without the right tools.
 
Grilling has definitely taken on a life of its own over the years, largely due to the status symbols grills have become. You know when you have a barbecue that your hardcore grilling guests are noting whether your grill has four side burners or two, if it's a charcoal/gas combo, or if there are stainless steel accents. 

Luckily, the tools themselves have remained pretty standard despite the fact that there are a lot more brand and color choices. Just to make sure I had everything I needed in my grilling drawer, I checked in with TLC Cooking for their top 10 list of grilling tools. Lo and behold, I found I've earned my status as a grilling expert - I have everything they listed.
You can read in more detail about each tool here, but this is the list:

Tongs
Brushes for sauce/marinades
Griddle
Skewers
Wire brush for cleaning
Grilling gloves
Propane gauge
Spatula
Thermometer
And most importantly, the grill itself. 

I'll leave it up to you how big and fancy of a unit you'll need to impress your neighbors. But at the end of the barbecue, it's not about how big, but how well cooked. Stock up on these items and your burgers will shine at the next party.  

Don't Let the Grill Cool Off! Grilling Desserts

For a healthy dessert after a marathon grilling session, skip the ice cream stand and try putting some fruit on the grill. From bananas to plums to pineapples, you can make some really cool desserts with those really hot coals.

 

I have to admit, I never would have thought to try grilling fruit until I started watching cooking shows. The Food Network has some great tips on this phenomenon, one of the best being, put the fruit on, turn it once, take it off. Once you get the hang of it, it’s simple, it tastes great, and it’s healthy! 

 

Melons are a good choice, because you can cut larger pieces. A slight brushing of Canola oil will help the fruit not stick. And make sure you pick the side of the grill you didn’t cook burgers on.

 

Bobby Flay’s video below offers a yogurt topping for the fruit, but you can do a Chai syrup, melt chocolate and peanut butter in a skilleton the grill for a sweeter topping, or simply eat the fruit as is. Ice cream on the side is always a good choice. 

 

It’s one stop cooking for your summer meal - just wheel the grill onto the deck and cook your appetizer, your main course, side dishes and desserts all in one place. How can it get any better? 

Grills Aren't Just for Burgers Anymore

In my opinion, the best part about the grill is the ability to cook just about anything on it. I love grilling the traditional items, steaks and hot dogs and burgers, but I also love to grill vegetables, fish, even corn on the cob.

Salmon is one of those versatile fish that tastes great no matter what you do with it. Fresh or frozen, it works perfectly on the grill, in pieces about 1-inch thick. Allow the grill to get extra hot and you can cook the fish right on it, no aluminum foil necessary. Season or marinade as you want before cooking (I love teriyaki salmon). 

The best piece of advice I found when researching how to grill fish - or anything for that matter - correctly was to leave it alone. Don’t keep turning it over, because it will break. Sear the fillet on one side before you turn it, and this will also prevent sticking and give you those fancy grill marks. Bobby Flay demonstrates here.

And if it’s not perfect, so what? It’s fun to try, and summer meals are the perfect time to experiment. Add some grilled vegetables as a side dish and no one will notice your grill marks aren’t even. Slice up some zucchini, summer squash, mushrooms, onions, garlic and toss with olive oil. Pour into aluminum foil and place on the grill, or place your aluminum foil bundle into a grill pan. Cook until the vegetables are tender, and serve as a side dish to your fish. Enjoy on the deck or patio with a glass of white wine, and buy some extra charcoal. We’ll grill up some desserts later this week!