Todd Warnock/Getty Images
READ MORE ABOUT:
This post is part of a series about eco-friendly entertaining. Read the entire Green Summer Gourmet series here.
Ah, summer grilling. Just saying that evokes carefree afternoons, or long evenings spent with friends. There is something about getting outside to cook over a flame that is so satisfying, and so conducive to entertaining. It doesn't matter whether you are using a little $10 charcoal grill or on the most elaborate gas barbeque. One of the first purchases I made when I moved away from home was one of those miniature charcoal grills. I would wrap whole potatoes in aluminum foil and stick them straight into the coals then invite a couple of friends over, and we'd gorge ourselves. Now I barbeque at the cottage and I usually serve lots more than potatoes.
Grilling allows you a certain freedom when you are cooking. You're in the fresh air, and the focus is on family and friends. You can be more casual, providing great-tasting, simple fare without a fussy presentation. People keep you company while you cook, so you aren't stuck alone in the kitchen. If you are eating outside, even the most beautifully set table sheds any feeling of formality and offers a sense of relaxation and camaraderie. I also love the range of choice for cooking on a grill. You can easily break away from the standard burgers and hot dogs, and make something that is still easy, but fabulous and green. Take advantage of the wonderful produce available in season. Get yourself some organic meat or fish, or go entirely vegetarian and grill some tofu to go with the vegetables. It's a very simple thing to accommodate both meat eaters and vegetarian guests in your crowd at the same time. Remember that you can always use tofu anywhere you would use meat. I just double the recipe and marinate meat and tofu separately. That way, everyone shares the same tastes. Below, I offer my favorite summer recipes for grilling up casual meals that will delight your guests but are simple enough to make that they won't take the host away from the party.
A Few Great Marinades
Miso and Ginger:
Marinades don't get much easier than this one.
1/2 cup white miso
1/3 cup mirin (sweet rice wine)
1 1/2 tbsp of minced fresh ginger.
That's all there is to it. Mix the three ingredients in a bowl and then cover fish fillets with the marinade. I use salmon, because that's my daughter's favourite fish, but halibut or rainbow trout would work as well. (Check out the Seafood Watch website to learn which fish are sustainably harvested in your local area.) If fish isn't your thing, you could try it on chicken, pork tenderloin, or tofu. Whatever you choose, it should marinate for at least an hour, but 5 or 6 is better. If you broil this in the oven, the fish turns a gorgeous mahogany colour on top. Maybe now is the time to break out that little culinary blow torch you got for Christmas and didn't know what to do with!
Chinese Marinade:
This is a spectacular marinade for chicken wings. I've also done it with chicken breasts, but leave them on the bone because the long, slow cooking required really brings the flavour out.
1 1/4 cup soy sauce
1 1/4 cups sake, 1 cup water
12 whole scallions, ends trimmed, smashed
10 cloves of garlic, smashed
2 1/2 inch chunk of ginger, peeled and sliced, then smashed
Place all the ingredients in a pot and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Allow it to cool slightly. Pour the marinade over the chicken wings and cover and let marinate for several hours, or overnight, if possible. This is another marinade that works with tofu, and would probably work with something like a small pork roast.
Lemon, Rosemary and Garlic:
This is the marinade that I used for a leg of lamb for my big dinner party. (Click through for the recipe.) I love this recipe and it also works with chicken, and my son loves using it for tofu.
What About Appetizers?
Grilled Flatbread:
Brush a flatbread with a little olive oil and top with thinly sliced tomatoes and basil. Or try some caramelized onions, goat's cheese and sliced black olives. Place the bread directly on the grill over a lower heat, for 10 minutes or so and then serve immediately.
Classic Bruschetta:
In a bowl, add a diced fresh tomato, 2 or 3 green onions, sliced, 1 or 2 cloves of garlic, minced, a tbsp or so of olive oil and a splash of balsamic vinegar. Let that sit in the bowl for an hour or so for the flavours to blend. Slice a baguette on the diagonal. Place the bread on the grill until it is lightly toasted, then spoon some of the tomato mixture on top.
Grill Your Vegetables for an Intense Flavour
Love grilling vegetables? Every week during the summer there is a new vegetable at the farmers' market that you can toss onto the barbeque with little or no preparation. I look forward to later in the season when corn is available. I know that lots of people husk the corn and place it directly onto the grill and get that lovely blackened exterior. I like to leave the corn in the husk and soak it in water for an hour or so and then place the whole ear on the grill. It takes about 10 minutes to cook, then you peel off the burnt husk and you have a delicious, tender ear of corn.
Some General Barbeque Tips
If you have the conundrum about whether charcoal or propane is the greenest route here are some numbers Ready,Set,Green: Eight Weeks to Modern Eco-Living for some help in making your decision. In Toronto there are charcoal burning barbeques in public parks so that apartment dwellers can enjoy this summer pursuit, but apparently you can even get a folding propane barbeque to the park. For more tips on barbequing check out the excellent list of archival articles compiled by Planet Green writer Rebecca Silver.
More reading about grilling and barbeques in Planet Green
How to Go Green: Barbeques
Green Your Barbeque: Choosing Between Charcoal and Gas
Green Your Barbeque: Choose Green Serviceware
Green Your Barbeque: Make Green Food Choices
Green Your Barbeque: Serve Green Drinks
More Green Summer Gourmet
Green Summer Gourmet: The Salads
Green Summer Gourmet: 6 Best Summer Wines
-
- {}
