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Summer Grill

Summer Grill

Summer is in and what fun way it is to enjoy the summer heat to head to the beach or simply go into your backyard and have a barbecue party! But of course, for an awesome cookout event, the first thing you would need is an awesome recipe.

  • Mustard and Rosemary Sirloin Steak

This recipe makes about four servings with just fifteen minutes of preparation and cooking time combined. However, be sure to prepare this early in the morning before heading out or have it ready the night before because the marinating time takes at least two hours.

The ingredients you would need are: a tablespoon of Dijon mustard, a tablespoon of chopped fresh rosemary, a chopped shallot, two minced garlic cloves, and a pound of trimmed boneless sirloin steak. You would also need a non-stick cooking spray.

First, combine the mustard, rosemary, shallot, and garlic in shallow dish. Add in the steak and rub with the mustard mixture. Refrigerate covered in two to eight hours. Then, when the marinated meat is ready, coat the grill rack with cooking spray and heat to medium. Place the steak on the cooking rack and cook for four minutes each side for medium rare. You may need to cook longer depending on how you want your steak. Let rest for five minutes then cut to thin strips and serve.

 

  • Chicken Thighs with Blueberry Barbecue Sauce

This recipe is good for four servings. The preparation time takes about ten minutes and the cooking time is about thirty minutes.

Have these ingredients ready: two cups of blueberries, a tablespoon and a teaspoon of rice vinegar, three tablespoons of ketchup, a tablespoon of dark brown sugar, two teaspoons of molasses, a one-eighth teaspoon each of allspice and cayenne pepper, two pounds of bone-in chicken thighs with the skin removed, a half teaspoon of salt, a one-eighth teaspoon of black pepper, and a non-stick cooking spray.

First, make the sauce. Combine the blueberries, vinegar, ketchup, brown sugar, molasses, allspice, and cayenne pepper in a medium saucepan. Bring to a boil over medium heat. Simmer for fifteen minutes while stirring occasionally or until the sauce becomes thick. Set aside and reserve a half cup of sauce. Before preparing the chicken, coat the grill rack with cooking spray and heat to medium. Meanwhile, season the chicken thighs with salt and pepper. Place on the grill with the bone side up for fifteen minutes. Then, turn and cook for another ten minutes. Brush with the reserved sauce and cook until the instant-read thermometer inserted into the center of the thigh reads a hundred and seventy degrees. Serve with the remaining blueberry sauce.

 

  • Sweet Potato Wedges

This makes four servings and takes about five minutes to prepare and twenty minutes to cook.

Prepare a non-stick cooking spray, two sweet potatoes that are peeled and cut into one-third-inch wedges, a tablespoon of canola oil, half teaspoon each of chilli powder, garlic powder, and salt, and a quarter teaspoon of dried oregano.

Coat the rack with the non-stick spray and heat to medium. Meanwhile, toss the sweet potatoes with oil, and then add the chilli powder, garlic powder, salt, and oregano, and toss again. Put the wedges on the grill and cook until the grill marks become visible which may take about ten minutes. Turn and cook for another ten minutes or until fork-tender.

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