Grilled Pesto Pizza Recipe
Ever feasted on grilled pizza before? Then you’ve never lived, my friend.
This weekend, instead of the old standby burgers, take on this Grilled Pesto Pizza Recipe & you’ll never look back. Enjoy!
Ingredients:
- Processor Pizza Dough (see recipe) or 1 pound frozen bread dough
- Olive oil
- 1/4 cup store-bought or homemade pesto
- 2 cups grated mozzarella, sharp Cheddar, or Fontina cheese
- 2 large tomatoes, halved, seeded, and thinly sliced
- 1 to 2 tablespoons chopped fresh parsley
- Pepper, to taste
What’s Next:
Prepare the dough and set it aside to rise. Punch it down and knead it briefly on a floured surface. (If you’re using the frozen dough, thaw it for several hours in a plastic bag at room temperature.) Divide the dough in half, shaping each half into a ball. Let it rest for 5 minutes.
Start your grill. If you are building a fire, bank the coals on one side, so one side is hotter than the other. Lightly oil a large baking sheet and set it aside.
On a floured surface, roll each dough ball into a 9- to 10-inch circle no less than 1/4 inch thick. (If the dough tends to spring back, let it rest 5 more minutes before proceeding.) Lightly brush olive oil on both sides of the dough circles and transfer them to the baking sheet. Let them rest 3 to 4 minutes.
Using both hands, carefully set one of the dough circles over the hot side of the fire. (If you’re not using banked coals, just set your grill to medium heat.) Grill for 1 1/2 to 2 minutes undisturbed, so the bottom has a chance to set - the top will bubble. Using a large spatula, flip over the dough and grill it for another 1 1/2 minutes on the hot side of the grill.
Slide the crust onto the cooler side of the grill and immediately spread it with 2 tablespoons of pesto. Quickly top with 1 cup of the cheese, then cover generously with 1 sliced tomato. Continue to grill for 2 to 3 minutes in the cooler area, sliding the pizza around, if necessary, to brown the bottom evenly. (Don’t let a little charring bother you.)
Slide the pizza onto a platter and top with the chopped parsley and pepper. Repeat for the other dough circle, slicing and serving the first one as the second one grills. Serve & enjoy!
Grilled Avocados Recipe
I’ve been on an avocado binge lately. Ask anyone, I’ve been eating an avocado a day for almost two months now. And my love for the avocado certainly doesn’t stop at the grill.
Try this Grilled Avocados Recipe tonight with a fish or chicken dinner & you will be thanking me daily. Enjoy!
- 8 ripe avocados, peeled, pitted, and halved
- 1/4 cup extra-virgin olive oil, plus more for grilling
- 2 lemons, juiced
- S & P, to taste
What’s Next:
Go ahead & preheat your grill.
Place peeled and pitted avocado halves in a bowl. Drizzle with olive oil and lemon juice and sprinkle with salt & pepper.
Place avocados on the grill, cut side down. Grill for 1 full minute on each side. That’s it!
Grilled Broccoli with Anchovy Sauce Recipe
Maybe you’re more in the know than I am, but I had not heard of grilling broccoli until my husband came home from work with the tale. We actually tried grilling the veggie that very night, but without some kind of sauce, the effect was not so desired.
But this Grilled Broccoli with Anchovy Sauce Recipe will add character to your weekend grilled chicken & make the neighbors realize what a fab chef you really are. Enjoy!
Ingredients:
- 3 pounds broccoli, ends trimmed
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 12 oil-packed anchovy fillets, drained
- 1/3 cup fresh lemon juice
- 1 teaspoon minced rosemary
What’s Next:
Light up your grill.
Bring a medium pot of water fitted with a steamer insert to a boil. Cut the heads of broccoli lengthwise into quarters, leaving the florets attached to the long stem. Peel the stems. Steam the broccoli until bright green, about 5 minutes. Transfer the broccoli to a large bowl and toss with 2 tablespoons of the olive oil. Season with salt and pepper.
In a blender or a mini processor, combine the anchovies, lemon juice and rosemary and puree until smooth. With the blender on, slowly pour in the remaining 1/2 cup of olive oil. Season the anchovy sauce with salt and pepper.
Grill the broccoli over high heat, turning, until lightly charred all over, about 5 minutes. Transfer the broccoli to a platter and drizzle with some of the dressing. Serve the remaining dressing on the side.
Grilled Dijon Salmon Recipe
Don’t you just love the taste of Dijon mustard on your fish? I can’t help using the mustard on steak marinades, grilled veggies or my favorite fish, salmon.
On the menu for today, I have a tasty Grilled Dijon Salmon Recipe that’s sure to make your neighbors jealous. With a perfect balance of brown sugar & Dijon, this will soon be a family favorite. Enjoy!
Ingredients:
- 3 Tbsp. dark brown sugar, packed
- 4 tsp. Dijon Mustard
- 1 Tbsp. soy sauce
- 1 tsp. rice vinegar
- 2 each, 8-ounce salmon fillets or steaks (about 3/4-inch thick)
What’s Next:
Prepare grill to medium-high heat. To create glaze, combine brown sugar, mustard, rice vinegar and soy sauce in medium bowl then whisk to blend.
Brush 1 side of salmon fillets generously with half of glaze. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top of salmon steaks with remaining glaze.
Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates & get ready to eat some delicious fish!
Grilled Pumpkin Crab Cakes Recipe
In an effort to find you readers not only great grilling recipes for the month of June, but unique ones as well, I have stumbled on a true gem today.
Say hello to this interesting & very tasty Grilled Pumpkin Crab Cakes Recipe. You will surprise your cookout guests with not only a daring recipe, but one that actually works out in the end. Enjoy!
Ingredients:
- 1 pie pumpkin (about 4 pounds and 6 ” diameter)
- 1/2 pound premium canned crab claw meat
- 1/2 pound premium canned jumbo lump crab meat
- 2 poblano peppers
- 4 teaspoons finely-grated fresh ginger (about a 4″ piece)
- 2 teaspoons finely-grated fresh lemon grass (about a 6 ” piece)
- 16 garlic cloves, finely chopped
- 4 tablespoons finely chopped scallions (about 3 scallions)
- Fresh zest of 1 lime, finely chopped
- 2 egg yolks, beaten
- 1/3 cup melted butter
- 1/4 cup mayonnaise (canola mayonnaise is preferred)
- 1/2 cup bread crumbs
- 2/3 cup panko (Japanese crunchy bread crumbs) -plus about 1 cup for coating crab cakes
- One red bell pepper cut to 1/4″ dice
- Optional - 1/2 teaspoon ground Galangal (similar in flavor to ginger, but more flowery and intense — also known as Laos powder )
For the Sauce:
- 1/2 cup mayonnaise
- Juice from 1/2 lime
- 1 chipotle chile from canned chipotle chiles in adobo sauce, finely chopped plus 1 tablespoon adobo sauce
What’s Next:
Preheat grill for cooking with two zones: one for direct grilling over high heat, and one for indirect grilling.
Scrub the outside of the pumpkin clean. Cut the pumpkin in half and remove and discard the seeds and pulp. Cut the pumpkin into roughly 2″ squares (precision is not important).
Grill the pumpkin pieces over direct heat with the skin side down and the hood closed for approximately until the skin side is completely black, and the sides of the flesh are beginning to char (between 5 and 10 minutes). Remove from the grill and let cool. Use a knife to remove and discard the thin layer of burnt skin and then cut the roasted pumpkin pieces into a 1/4″ to 1/2″ dice.
Cut the poblanos in half lengthwise. Discard the veins, seeds and stem. Roast the poblanos, skin-side down with the hood closed, over direct heat for 1 or 2 minutes until the skins are black. Remove from grill and let cool, wrapped in paper towels. When cool, use a knife to scrape off the burnt skin. Discard the skin and finely chop the peppers.
Drain the crab meat if necessary and place in a large mixing bowl. Pick over the crab to remove any pieces of shell.
Add the poblanos, red pepper, ginger, lemon grass, garlic, scallions, lime zest, egg yolks, melted butter, and mayonnaise (and optional Galangal). Mix together with a spoon.
Add the bread crumbs and stir until well mixed.
Add 2/3 cup panko and stir only to slightly mix. Gently stir in 2 cups of the roasted pumpkin without crushing the pieces.
If the mixture is too dry for forming crab cakes, stir in a little more mayonnaise. If it is too moist, stir in more regular bread crumbs.
Fill a plate with some of the remaining panko. Form one round ball of crab mixture at a time and compress with your hands to make firm. Roll each ball in the panko to thoroughly coat, and then flatten into a crab cake about 1″ thick. Use your fingers to make sure the edges of each cake are well compressed and firm.
To make the sauce, combine the mayonnaise, lime juice, chopped chipotle and adobo in a bowl and whisk together.
Grill the crab cakes over direct heat for about 30 seconds per side to brown. Move to the indirect cooking zone and continue cooking with the hood down for about 12 minutes at 500 degrees (use longer indirect cooking times if you grill cannot achieve high-temperature indirect grilling).
Remove the crab cakes from the grill and drizzle with the chipotle mayonnaise sauce. Serve with more sauce on the side and accompany with lime wedges.
Grilled Asparagus Recipe
A happy Monday shout-out for all you readers! I trust your weekend was just as wonderful & productive as mine & that you’re ready to tackle some more summer grilling greats!
On the menu for today, we have a spectacular Grilled Asparagus Recipe. This veggie does it up right when grilled & is an excellent companion for favorite grilled fish. Enjoy!
Ingredients:
- 1 pound fresh asparagus
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 2 clove garlic, minced
- 1 1/2 teaspoons dill weed
- S & P, to taste
What’s Next:
Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Place asparagus in casserole dish. Add remaining ingredients.
Marinate at least 1 hour, turning frequently.
Place skewers through the middle of the asparagus spears, or place spears in a greased grill basket.
Grill over hot coals until tender but still crunchy. Garnish with diced red bell peppers and lemon slices & enjoy.
Grilled Corn on the Cob with Bacon Recipe
Well, June is upon us & summertime is here. And you know what that means, it’s time to clean up that grill & start using her daily!
We’re going to use the month of June here at bFeedMe to concentrate on great grilling food ideas. Today we’re going to tackle this delicious Grilled Corn on the Cob with Bacon Recipe, tomorrow the world! Enjoy!
Ingredients:
- 8 ears corn
- 1 lb bacon
- Water, for soaking
- Butcher string
What’s Next:
Carefully expose the corn kernels by pulling back the husk, but do NOT remove the husk.
Remove the corn silk (you can use a soft brush to ensure that all the silk is removed).
Put water in a large container, add the corn, and soak the corn in the husks for 30 minutes – this will help prevent the husks from charring on the grill.
Preheat your grill to medium temperature.
Remove the soaked corn from the water and pat dry.
Wrap strips of bacon around the corn kernels on each ear, then fold the husks back over the bacon and kernels.
Tie the husks down with butcher string; repeat with all ears of corn.
Grill over medium coals/heat, turning occasionally, for about 15 to 20 minutes and the bacon is cooked and the corn is tender.
Cut the butcher string away from the husks and serve.
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