Trent - 16 Recipes for Summertime Chillin and Grillin

Chipotle Crusted Pork Tenderloin Ingredients 1 teaspoon onion powder 1 teaspoon garlic powder 3 tablespoons chipotle chile powder 1 1/2 teaspoons salt 4 tablespoons brown sugar 2 (3/4 pound) pork tenderloins Directions Preheat grill for medium-high heat. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes.

Remove from grill, let stand for 5 to 10 minutes before slicing. Italian Chicken Marinade Ingredients 1 (16 ounce) bottle Italian-style salad dressing 1 teaspoon garlic powder 1 teaspoon salt 4 skinless, boneless chicken breast halves Directions In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.) Preheat the grill for high heat. Lightly oil grate.

Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear. Grilled Shrimp with Lemon Aioli Ingredients 2 slices cured lemon 1/2 cup mayonnaise 1 tablespoon minced fresh tarragon 1 teaspoon lemon juice 1 pound extra large shrimp, peeled and deveined 2 teaspoons olive oil 1 teaspoon smoked paprika 1/2 teaspoon kosher salt Directions Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince. Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate.

Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely. Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli. Grilled Salmon Ingredients 1 1/2 pounds salmon fillets lemon pepper to taste garlic powder to taste salt to taste 1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil Directions Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.

Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Grilled Farmers' Market Sandwiches Ingredients 2 tablespoons olive oil, divided 8 (1/2-inch-thick) slices eggplant 2 (1/2-inch-thick) slices red onion 1 large zucchini, cut lengthwise into 4 pieces 2 teaspoons chopped fresh rosemary 1/4 teaspoon black pepper 1/8 teaspoon salt 1 tablespoon white balsamic vinegar 4 (2 1/2-ounce) ciabatta bread portions, cut in half horizontally Cooking spray 4 (1-ounce) slices provolone cheese, halved 8 (1/4-inch-thick) slices tomato 8 basil leaves Preparation 1. Preheat grill to medium-high. 2. Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, and zucchini. Sprinkle with rosemary, pepper, and salt. 3.

Combine 1 tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread. 4. Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender. Remove from grill, and separate into rings. Grill eggplant and zucchini 4 minutes on each side or until tender.

Cut zucchini pieces in half crosswise. 5. Place bread, cut sides down, on grill rack; grill 2 minutes. Remove from grill. Place 1 piece of cheese on bottom halves bread portions; top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2 pieces zucchini, one-fourth of onion rings, 1 eggplant slice, 1 tomato slice, 1 basil leaf, 1 piece of cheese, and top half of bread. Place sandwiches on grill rack; grill 2 minutes, covered, or until cheese melts.

Barbecue Chicken Sliders with Pickled Onions Ingredients 1/4 cup thinly sliced red onion 3 tablespoons sherry vinegar, divided 1 1/2 tablespoons honey, divided 2 tablespoons water 3 tablespoons Dijon mustard 3/4 teaspoon freshly ground black pepper, divided 1 tablespoon butter 1 1/2 pounds skinless, boneless chicken thighs, trimmed 1/8 teaspoon salt Cooking spray 8 (1.5-ounce) pull-apart dinner rolls Preparation 1. Preheat grill to medium-high heat. 2. Combine sliced onion, 1 tablespoon vinegar, and 1 1/2 teaspoons honey in a small bowl; toss well. Cover and refrigerate onion mixture at least 30 minutes. 3.

Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, 2 tablespoons water, mustard, and 1/4 teaspoon pepper in a small saucepan over medium-low heat. Bring to a simmer (do not boil). Simmer 5 minutes; stir in butter. Remove from heat; keep warm. 4. Sprinkle chicken with remaining 1/2 teaspoon pepper and salt.

Place on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove chicken from grill; cool slightly. Shred chicken into bite-sized pieces. Add chicken to saucepan with mustard mixture, and toss gently to coat. 5. Cut rolls in half crosswise.

Place rolls, cut sides down, on grill; grill 1 minute or until toasted. Spoon about 1/3 cup chicken mixture over bottom half of each roll. Top each roll with about 1 teaspoon drained onion slices and top half of roll. Serve immediately. Cumin Grilled Chicken Breasts Ingredients Cooking spray 4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness 2 teaspoons olive oil 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper Directions Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil.

Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired. Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette Ingredients 5 large shiitake mushrooms, stems removed 6 tablespoons canola oil Salt and freshly ground black pepper 1 teaspoon whole-grain mustard 3 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil 4 tablespoons finely chopped flat-leaf parsley, plus torn leaves for garnish 4 bone-in, skin on chicken breasts (about 8 ounces each) Directions Heat the grill to high. Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper.

Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop. Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes before serving.

Brush both sides of the chicken with the remaining canola oil and season with salt and pepper. Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Serve 1 breast per person topped with some of the shiitake vinaigrette. Garnish with parsley leaves.