It's National Grilling Month...Sandals Style
July 15, 2013 - Sandals Resorts - Sandals Lifestyle
From jerk chicken and burgers, to Sandals Whitehouse’s acclaimed grilled lobster and veggies, everyone loves a great grilled meal prepared by Sandals and Beaches chefs. Since you can pretty much grill anything these days—not just meat—throw in a few untraditional sides if you’re feeling creative. All you need is a gas grill (for no-hassle grilling) a pair of tongs, and of course, your desired ingredients.
Grilling is one of the most popular methods of cooking, especially during the month of July. Whether it’s grilled burgers, grilled chicken, or grilled salmon recipes, cooking on a gas or charcoal grill is quick and tasty. While jerk chicken is typically the grilled meat preference in the islands, for National Grilling Month, try these “untraditional” grilling foods to spice up whatever entrée you choose:
Use your favorite crust recipe and all the toppings you want to grill a flavorful pizza with chewy crust and a smoky flavor. The easiest method for grilling pizza is to par-bake the crust, which is to grill one side just long enough to firm up the crust so you can move it easily. By taking it off the heat, you can take your time arranging the toppings and are less likely to burn the bottom of the pizza. Grill the topped pizzas until the cheese melts and the toppings are heated through. Depending upon the size of your pies, this can take 2 to 10 minutes.
Grill heat: High (brush dough with olive oil)
Lay asparagus flat in a small pan and toss it in Italian dressing, lemon pepper, salt, and black pepper. Grill on the preheated grill until tender, approximately 3 to 5 minutes per side.
Grill heat: Medium (oil the grate)
In a saucepan over medium heat, stir together equal parts of white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside. Cut peaches and place on the grill Cook for about 5 minutes, or until caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes. Drizzle peach with remaining glaze. Sprinkle with crumbled blue cheese.
Grill heat: Medium (lightly oil the grate)
Corn on the Cob
Corn on the cob is great on the grill, whether you grill it in its husks or shucked. For extra flavor, soak the ears of the corn and the corn in a sweet, salty soak (comprised of 1 gallon of water, sea salt and sugar, boiled) for up to 30 minutes before grilling. Remove the corn and ears from the soak, and grill, turning every 2 to 3 minutes to cook the kernels on all sides. Brush the grilled corn with butter, and season to taste with salt and pepper.
Grill heat: High (lightly oil the grate)
If you’re at home and craving the smoky flavor of the islands, try coating your meats and/or vegetables with one of Sandals’ signature Lifestyle Sauces. Remember to grab a bottle or two on your next vacation to Sandals or Beaches!