Keep cool in the summer with these grilling while on a boat. Each recipe serves 4.
During a power outage many years ago, I discovered that a multitude of meals can be cooked on a grill. We fried bacon and eggs and toasted bread directly on the grill. For lunch, we made cheese sandwiches that we gently grilled until they were gooey and melted. For dinner, we raided the defrosting freezer for fish, chicken, and steaks, and fed our neighbors a feast of grilled figs stuffed with goat cheese, skewers of meat, seafood, and veggies, and grilled cake and fruit for dessert. During hot, humid, and windless Chesapeake summers, we realized we could keep the boat interior cool by grilling outside everything we ate while aboard. Below are some of our favorite grilling recipes.
Hawaiian Pork Skewers
1½ lbs. pork tenderloin, cut into 1½ -inch cubes*
1½ cups jarred teriyaki sauce
1 cup pineapple cut in 1-inch cubes
1 red onion, cut in 1-inch pieces
2 Tbsp. olive oil
Thinly sliced scallions, to garnish
In a medium bowl, toss the pork with one cup of the teriyaki sauce and then refrigerate for two hours or more. Heat the grill to medium-high. Thread pieces of pork alternating with cubed pineapple and onion onto wooden skewers, and then brush all the skewers with olive oil. Grill the skewers, turning as needed and basting with the remaining teriyaki sauce, until cooked (10-12 minutes). Transfer the skewers to a serving platter and let rest for 5-10 minutes. Sprinkle the skewers with scallions before serving.
* delicious with beef, lamb, chicken, fish, or shrimp
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Grilled Zucchini with Lemon and Herbs
1 large zucchini or two small, sliced lengthwise to make four 1-inch-thick strips
2 Tbsp. oil
1 tsp. crushed red pepper flakes
½ tsp. each salt and pepper
1 Tbsp. lemon juice
1 Tbsp. each fresh mint and basil (or a pinch each of dried mint and basil)
Place zucchini slices in a large Ziploc bag with oil, red pepper flakes, salt, and pepper. Marinate for 30 minutes. Grill on medium for 3-4 minutes per side until softened with grill marks. Drizzle with lemon juice, mint, and basil.
Grilled Garlic Blue Cheese Bread
1 French baguette or Italian bread
1 Tbsp. garlic, minced
½ stick butter, softened
½ cup creamy blue cheese salad dressing
½ cup Swiss or mozzarella cheese, shredded
½ cup Parmesan cheese, grated
Pinch of dried parsley
Pinch of paprika
Slice bread in half lengthwise. Mix garlic and butter and spread inside bread halves. Place bread on the grill and toast lightly, then let it cool. Drizzle with the blue cheese dressing, Swiss and Parmesan cheeses, and sprinkle parsley and paprika and place on foil. Grill on medium for 10-12 minutes until the cheese melts and the edges of bread are browned.
Grilled Caesar Salad
½ cup mayonnaise
2 Tbsp. anchovy paste (or 1 tsp. Worcestershire sauce)
3 Tbsp. lemon juice
2 garlic cloves, minced
1¼ cup Parmesan cheese, grated
1 tsp. each salt and pepper
2 heads romaine lettuce, halved lengthwise
2 Tbsp. oil
1 quartered lemon and anchovies for serving (optional)
Whisk together mayonnaise, anchovy paste, lemon juice, garlic, and one cup of Parmesan. Season with salt and pepper to taste. Set aside, or cover and refrigerate until ready to use. Heat grill to medium-high. Brush lettuce with oil, and season liberally with salt and pepper. Place lettuce on the grill and cook until the outer leaves are lightly charred and inner leaves are tender, 2-3 minutes per side. Cut the lettuce into 2-inch pieces, add to the bowl with dressing, and toss to coat. Divide salad evenly among four plates, and top with additional Parmesan, lemons, and anchovies if using. Serve warm.
-by Lori Ross
