Bbq with a French Flare
- May 22, 2020
- 0 Comment(s)
Grilling Ideas for Memorial Day
We can all agree that the French are amazing cooks, but did you know that the French are also masters of the grill? Memorial Day is seen as the unofficial start of grilling season, so let’s channel the Parisian grill and barbeque some new crowd-favorites!
A French favorite, cooking peaches on the grill brings out their natural juiciness and intensifies their deep summer sweetness. For the best results, start with peaches that are firm with just a little give when you give them a gentle squeeze with your whole hand.
- 1 teaspoon cooking oil
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
- Prepare a gas or charcoal grill to medium heat: you should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.
- Cut the peaches in half and pit them.
- If you want to add cinnamon and/or sugar, grill entire peach halves; otherwise, you can cut them into wedges, if you like. Peeling the peaches isn’t necessary for the grill, but if you want to, you can.
- Lightly brush the peaches with the oil, being particularly aware of coating the cut sides well.
- Set the oiled peaches on the medium-hot grill. They don’t need a ton of room to cook up nicely but make sure they aren’t touching so the hot air of the grill can encompass each piece.
(If you have the grill going to cook something else that requires more heat, use the areas around the edges that are cooler for the peaches. Another tactic is to cook dinner, let the fire cool down, and then grill the peaches.)
- Cook the peaches until grill marks form, turning as necessary to mark all cut sides for the best presentation. Turn the peach halves over, sprinkle with the cinnamon and sugar. Cook until the peaches are tender, but not falling apart, about 8 minutes total.
- Serve grilled peaches hot, warm, or even at room temperature. Serve grilled peaches as a side dish (they are particularly yummy alongside grilled pork), in salads, or as a delicious dessert by pairing them with yogurt, whipped cream, or ice cream.
For full recipe visit the SpruceEats
Grilled Romaine Hearts
Bring some flavor to your caesar salad with grilled romaine lettuce! Romaine’s mild sweetness turns into a delightful blend of smoky goodness when seared on the grill.
- 3 romaine hearts (cleaned and washed)
- ⅓ cup olive oil
- ⅓ cup balsamic vinegar
- ½ cup parmesan cheese
- Dash of coarsely-ground black pepper
- Fire up your grill, or if using a grill pan then preheat to hot but not searing.
- Pat dry the washed hearts with kitchen paper. Remove any browned or wilted outer leaves and check inside for any remaining dirt.
- Halve the romaine hearts lengthwise, leaving the cores intact. Brush all the surfaces of the lettuce with the olive oil.
- Grill the hearts, cut side down, over medium heat for 2 minutes on each side, until char marks appear on the surface of the lettuce and it wilts slightly.
- Alternately, turn a broiler on high heat and place the hearts of romaine 5 inches from the heat. Broil them for 2 minutes on each side, until the lettuce begins to brown and wilts very slightly. Watch the cooking process closely, as the lettuce will cook very quickly and burn.
- Place the grilled lettuce, cut side up, on a serving platter. Drizzle the romaine with balsamic vinegar, sprinkle with black pepper and freshly grated parmesan cheese (do not use pre-grated cheese as this does not melt as easily.
- Serve and enjoy! This grilled romaine lettuce recipe works best dressed with strongly flavored vinaigrettes or salty cheeses such as Parmesan or Grana Padano, but salt and pepper tastes amazing too!
For full recipe visit the SpruceEats
Rosemary and lemon flavors can really add the French kiss to your typical grilled chicken dish. This delicious meal is paired perfectly with potatoes and a chopped salad!
- 2 pounds of chicken pieces
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- ¼ dry white wine
- 3 tablespoons chopped fresh rosemary
- 1 clove garlic (crushed and chopped)
- ¾ teaspoon salt (reduce to ¼ teaspoon is chicken that contains sodium)
- ½ teaspoon ground black pepper
- Stir together the olive oil, the lemon juice, lemon zest, white wine, rosemary, garlic, salt, and pepper until all the ingredients are thoroughly combined
- Place your chicken pieces into a large baking dish
- Pour the oil and lemon marinade over the chicken. Turn the chicken pieces at least once to coat each piece with the marinade.
- Cover the dish and refrigerate the chicken for a minimum of at least 1 hour (longer if you have the time). Turn the pieces once every 15 minutes if you can, or as frequently as possible.
- Preheat a grill and set it over medium-high heat. Arrange all the chicken pieces on the grill. Discard the marinade.
- Cook the chicken for 4 to 6 minutes on each side. The chicken is done when the thickest part feels firm to the touch and tests 165F.
- Optional: Allow the chicken to go cold then refrigerate and serve later sliced in a salad or on a sandwich. You can also garnish the chicken with additional fresh rosemary!
For more details, or directions to use a skillet instead of a grill please check out the Spruce Eats
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