Grilled Up Goodness
The greatest thing about any shindig, regardless of season or occasion, is obviously the food. And usually the greatest thing about the food is that I don’t have to cook. When it comes to cooking I am no Pioneer Woman. My favorite utensil is the remote control and my best dishes live on Food Network. My serious obsession with channel 71 recently brought me to a new topic last week that seemed Independence Day appropriate: grilling. The highs and lows of grilling with Bobby Flay, Paula Deen, and Alton Brown were so enticing that even my Facebook timeline stood idle.
In my opinion there are few foods that you cannot go wrong when it comes to the grill; my favorite being pineapple. Grilled pineapple is a great addition to any other grilled protein, be it chicken, beef, or seafood. Pineapple is perfect because it works as a topper or side to any grilled meat, adding the sweetness that can help you negate a dessert. Also, the flavor of grilled pineapple complements other more commonly grilled vegetables like bell peppers and onions, which with basic addition we can make a killer kabob.
Pan sear: not just for indoor cooking anymore. A variety of delicious herbs, spices, and about a couple teaspoon of butter can take your grilled protein to Iron Chef status. Some of the office favorite seasonings include garlic, rosemary, peppercorn, and thyme. A trick I learned was to sprinkle your meat with a little bit of flour before pan searing, to make it just a little more crisp on the outside.
Now grilling might not be something as foreign to you as it is to me, but these tips are sure to delight at your next barbeque. If you need a seasoned opinion on what the celebrity chefs would say, I’d be glad to stop by for some grilled summer fun for a small fee of pineapple!