Grilling season is here. It is time to take off the cover, brush off the webs and turn up the grill for weeks and weeks of tossing steaks, salmon, brats, and burgers. But, aside from the foods you already know how to cook on your grill, you might be stunned by how many dishes you can grill that you haven’t thought about. Many foods, in reality, can be grilled well, even though it involves a few extra steps of preparation.
Furthermore, with the touch of char and smoke that a brief turn on the bbq imparts, these unexpected grilled foods are particularly delicious and flavorful. Here are six unique dishes you should learn to grill this summer.
Paella, named after the vessel in which it is prepared, is an ideal dish for two or a greater party. This traditional Spanish rice meal is festive and enjoyable to eat, but the lengthy ingredient list—meat, seafood, vegetables, seasonings, sausage, and more—may discourage some home cooks from attempting it. But with some modifications, you can make it at home in less than an hour.
Grilling risotto is similar to watching an infant in that both need intense focus (and a lot of love), but cooking it at home can be overwhelming. If you have it right, you’ll have an ultra-luxurious dinner perfect for a special event. Cook the grains until they are entirely crunchy al dente and serve immediately since the farrotto can thicken as it cools.
Don’t be afraid of the sauce. The perfect sauce will easily transform a range of meals. And yes, Beurre Blanc, Bordelaise, and Béarnaise take some skill, but there are plenty of simple sauces that you can make. Take, for instance, romesco sauce, which is more popular in restaurants but less common in home kitchens. This traditional Catalonian condiment is made with roasted red peppers and almonds. It adds a tangy, bright, and often spicy punch of taste to shrimp, fish, pork, steak, and grilled vegetables.
The Scotch egg is a steakhouse favorite in the United States, but it’s best regarded as a picnic staple in the United Kingdom. A hard-boiled egg is covered in sausage and then coated with bread crumbs and deep-fried to crisp precision in this rustic but elegant dish. A Scotch egg looks very impressive, and it’s not something you’d consider preparing at home. However, if you master a few basic skills, you can quickly prepare a batch to please your dinner guests. They’re also a tasty addition to a green leafy salad.
Here is a pro tip: Since the eggs will be subjected to high heat twice (boiling and deep-frying), you should take extra caution not to overcook them. To ensure properly cooked yolks, slightly under-cook your hard-boiled eggs.
Don’t be put off with the elegant name—this dish is much simpler to make than a pie. In reality, you don’t even need a recipe. This French improvisation tart is ideal for elevating seasonal fruit, such as juicy summer berries or fresh fall apples. Just roll out the dough, scoop the filling into the center, fold in the ends, and bake. Best of all, there’s no need for a pie pan.
Poached pears seem lavish, but they’re much simpler to prepare than you would expect. Just poach the pears in a poaching solution made of wine and other seasonings until tender, then lessen the poaching fluid until syrupy. If you make your poached pears beforehand and keep them chilled in the poaching liquid overnight, you’ll have the most taste out of them.