Special of the Day~ Best Bites for Grilling Season

Summertime Sliders with Sundried Tomatoes and Lightly Dressed Arugula

23 May Special of the Day~ Best Bites for Grilling Season

Sydne George Special of the DayWith summer on the horizon, it’s… ready, set, grill, I say! A limited calendar of days warm enough for cooking outdoors and al fresco dining means it’s go time on the grill. Fill the propane tank, give the grate a good scrubbing, and get your grill on.

As for what to throw on the barbie, we have you covered in this week’s Special of the Day, sharing a few of our favorite tried-and-true go-to recipes.

Make the most of sunny summer days and try a few super simple irresistible recipes with short ingredient lists and minimal prep time.

If you plan to do a little prep ahead of time, all you’ll have left to do later is light the barbie, grill and enjoy!

Fire up the barbecue and get grilling with this week’s Special of the Day~ Best Bites for Grilling Season! and recipes for Andouille Sausage, Red Bell Pepper and Shrimp Skewers with Garlic Butter, Summertime Sliders and Grilled Bourbon Peaches over Vanilla Ice Cream. Happy grilling!

Andouille Sausage, Red Bell Pepper and Shrimp Skewers

Andouille Sausage, Red Bell Pepper and Shrimp Skewers

 Andouille Sausage, Red Bell Pepper and Shrimp Skewers with Garlic Butter over Spicy Rice

Recipe by Sydne George

Makes 30 skewers.

30 skewers, bamboo or stainless steel

2 pound bag uncooked shrimp (I used EZ-Peel 16-20 per pound), thawed and peeled

4 16-ounce packages andouille sausage, cut into 3-inch pieces

4 red bell peppers, cleaned and cut into 2­ inch pieces

2 tbsp. butter

1 large clove garlic, minced

For the rice:

2 tbsp. butter

1 sweet onion, minced

1 cup celery, diced

1 tbsp. Old Bay seasoning

½ tsp. cayenne

1 tsp. oregano

4 cups Minute rice

8-ounce bottle clam juice (you could sub­stitute chicken stock here)

1 cup white wine

2 cups water

If using bamboo skewers, soak for 15 minutes prior to threading.

On each skewer, thread one shrimp, one red pepper slice, one sausage slice. Repeat so each skewer has two of each ingredient.

Set assembled skewers in 13-by-9-inch tray.

Cover and refrigerate until ready to grill.

Make the spicy rice.

In a large saucepan over medium heat, melt butter and cook onion and celery until softened.

Add seasonings and stir. Pour rice into pan and stir to combine.

Add all liquids and cook briefly until most of the liquid is absorbed.

Cover and remove from heat.

Make the garlic butter.

Add the minced garlic to the melted butter and stir until combined.

Set aside until ready to grill.

When ready to grill, transfer rice to a large ovenproof serving platter, spreading it out to make a bed of rice.

Preheat oven to 300° and warm rice in oven while skewers are cooking.

Spray cold grill with grilling spray and then preheat barbecue to 325°.

Lay assembled skewers on the grill leav­ing a little space between.

Cook assembled skewers four to six minutes or until shrimp turns pink on underside.

Turn skewers and cook an additional four to six minutes on the other side until the other side of the shrimp turns pink.

Arrange grilled Andouille Sausage, Red Bell Pepper and Shrimp Skewers atop warmed spicy rice and brush skewers with prepared garlic butter.

Enjoy!

Summertime Sliders with Sundried Tomatoes and Lightly Dressed Arugula

Summertime Sliders with Sundried Tomatoes and Lightly Dressed Arugula

 Summertime Sliders with Sundried Tomato Mayo and Lightly-dressed Arugula

(makes eight sliders)

Recipe by Sydne George

 1 pound ground beef

2 tbsp. Worcestershire sauce

½ tsp. salt

¼ tsp. pepper

4 slices Provolone, cut in half

½ cup mayonnaise

2 tbsp. sundried tomatoes, packed in oil, drained and chopped

1 garlic clove, minced

¼ tsp. salt

2 cups baby arugula

1 tbsp. olive oil

1/ tsp. salt

8 slider buns (Albertsons bakery)

Preheat barbecue grill to medium high heat.

Combine ground beef, Worcestershire sauce, salt and pepper.

Form into 8 sliders.

Grill sliders, just until they release from the grill, about 3 minutes, then turn and grill for an additional 3 minutes. Remove from grill and let rest briefly.

Mix mayonnaise, sundried tomatoes, garlic and salt.

Toss arugula with olive oil and salt.

Spread sundried tomato mayonnaise over insides of slider buns.

Top each slider bottom bun with grilled slider, then top with lightly-dressed arugula, then top bun.

Skewer with wooden pick to secure.

Enjoy!

Grilled Bourbon Peaches over Vanilla Ice Cream

Grilled Bourbon Peaches over Vanilla Ice Cream

 Grilled Bourbon Peaches over Vanilla Ice Cream

Recipe by Sydne George

(serves eight)

4 ripe peaches

1 quart French Vanilla ice cream

Preheat barbecue to medium high (about 350 degrees).

Cut peaches in half and remove pit.

Set peach halves cut side down on hot grill.

Grill briefly on one side only.

Remove from grill.

Make the Bourbon Sauce:

½ cup butter

½ cup brown sugar

½ cup bourbon

Heat a medium sauté pan over medium heat.

Add butter and allow to melt.

Add brown sugar and stir to combine.

Add bourbon and cook briefly, stirring to combine.

Arrange grilled peaches on vanilla ice cream and top with warm Bourbon Sauce.

Garnish with fresh mint sprigs, if desired.

Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/

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