grill

Grilled Peaches with Thyme Oil

Total Time: 15 Minutes

Servings: 6-8

This week’s recipe couldn’t get much simpler. The only equipment you’ll need is a grill or a grill pan. Grilling peaches is magical! The peachy flavor will elevate to a whole other level. If you love peaches, you won’t be able to resist this dish.

If I had to choose a flavor profile for summer, it would be warm, smoky, and fruity with a burst of sweet juicy nectar. This dish is IT! Just remember to have your grill grates really clean, you don’t want your peaches to stick to the grill or have any odd flavors transfer. The added thyme oil will make this the perfect side dish to pair with grilled meats like a juicy pork chop or a savory skirt steak. But why stop there? Do a 180 and knock it out of the ball park. Serve these juicy peaches as a sweet treat. Either way, SMACK! You just hit a home run! My favorite way is to set up a grilled-peach-sundae-station. A light drizzle of honey or balsamic glaze, vanilla ice cream, topped with chopped nuts, just don't forget the cherry on top. The truth is, grilling peaches is stunningly simple, there’s no fuss about it. Peach please, your guest will be asking for another serving!

Ingredients

  • 2 tablespoons of extra virgin olive oil

  • 2 springs of fresh thyme

  • 6 large firm organic peaches

Directions

  1. Clean your grill grates, and preheat grill to medium.

  2. In a small bowl add olive oil and thyme. Use the back of a spoon to muddle and infuse the thyme with the oil. Set aside.

  3. Cut peaches in half, remove the pits (makes sure to use ripe but still firm peaches, you don’t want overripe peaches, because they will get mushy while grilling).

  4. Strain the oil, discard the thyme.

  5. Brush the cut side of each peach half with the thyme oil.

  6. Lay each peach half cut-side down on the hot grill.

  7. Let the peaches cook for 5 mins without disturbing or moving them. You really want to have well defined grill marks, it’s what makes this dish so appealing.

  8. After 5 mins, flip each peach half over with a spatula and a pair of tongs. Let them cook for 3 more minutes on the fuzzy side.

  9. Remove from heat, and serve this side dish any way you’d like, sweet or savory!

Tri-Tip with Chimichurri

By: bon appétit

Total Time: 60 minutes

Servings: 6

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

Ingredients

  • 1 tablespoon sesame seeds

  • 1 tablespoon smoked paprika

  • 2 tablespoons plus ½ cup olive oil

  • 2 teaspoons kosher salt, plus more

  • 2 teaspoons freshly ground black pepper, plus more

  • 2 pounds tri-tip steak or two 1-pound sirloin steaks

  • 2 garlic cloves, finely grated

  • 2 cups finely chopped parsley

  • ½ cup finely chopped cilantro

  • ¼ cup red wine vinegar

  • 1 tablespoon agave nectar

For the full recipe, check it out on Bon Appétit

Asian-Style Glazed Hot Dog with KimChi

Total Time: 30 minutes

Servings: 4

Kimchi is one of those foods that adds an extra depths in flavors to other foods. Tacos, hotdogs, and cheese sandwiches can all be perked up with a spoonful of this fermented delight – this trend is well on the way to becoming a staple. The Asian-Style-Glazed Hot Dog with Kimchi is a fun and delicious take on traditional summer time fare. Inspired by the Japadog food truck in Vancouver, Canada.

Ingredients

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  • 4 Beef Hot Dogs, Grilled

  • 4 Hot dog buns, Toasted

  • 4 Tablespoons Teriyaki Sauce
    Toppings

  • 4 Tablespoons of Kimchi drained

  • 1 Teaspoon of oil

  • 4 Tablespoons mayonnaise

  • 2 Tablespoons of Sriracha

  • 4 Slices of cheddar cheese

  • 2 Tablespoons of cilantro leaves stems removed and shredded

  • 4 Nori Sheets, cut into thin strips

  • Black sesame seeds

Preparation

  1. Sauté Kimchi in oil on medium heat until most of the moisture is gone. Set aside.

  2. Mix mayonnaise with Sriracha and place it into a squeeze bottle.

  3. Heat up the BBQ and grill the hotdogs for about 8 minutes turning every 2 minutes careful not to burn, then brush them with the Teriyaki sauce and grill them for another 20 seconds. (Glaze the hot dogs at the end, Teriyaki sauce is high in sugar, and will burn)

  4. Toast the buns on the grill for 30 seconds cut side down.

  5. Put a slice cheddar cheese inside each bun, then place your hotdog on top.

  6. Now comes the fun part! Spoon the Kimchi into the warm buns next to the hotdogs and squeeze the Sriracha mayonnaise on top. Finally garnish with the cilantro leaves, Nori strips, and black sesame seeds.