All posts filed under: Grilling

Grilled Salmon with Mustard Barbecue Sauce

The beautiful fall day I’ve been waiting for is here. Clear, blue sky; a carpet of colorful leaves on the lawn; a hint of winter in the air – just cold enough to need a jacket. It’s time for fall grilling. After writing this, of course, it goes live on the first day of a mid-November Polar Vortex. Snow in the forecast. Sigh. I’m crossing my fingers for Thanksgiving… Salmon with barbecue sauce is a trick I learned from Michael Symon. It doesn’t seem like it should work; barbecue sauce goes with pork, not salmon, right? Turns out, it’s a fantastic pairing; the sweet, vinegar flavor of the sauce balances fatty salmon, just like it does pork shoulder. I prefer South Carolina style mustard barbecue sauce with salmon. The the extra layer of mustard flavor is perfect with fish. I know, I know, this sounds really strange. Mustard barbecue sauce? With fish? Trust me, it works. Don’t want to trust me? Trust chef Symon. He’s a professional. Do try this at home. Recipe: Grilled Salmon …

Grilled Boneless Pork Chops with Apple Cider Brine and Apple Butter Glaze

This post is sponsored by the National Pork Board and Costco. Celebrate #Porktober with pork at Costco! As the weather turns crisp and you start gathering around the table with family and friends more frequently, serve something you know they’ll love – tender, juicy pork! And, don’t forget to visit Costco.com for information on weekly discounted fresh pork cuts and everything else you’ll need to celebrate “Porktober”. Orange and brown leaves skitter past as the wind nips at my ears. Fall is here, and it is apple picking time – and also pork chop time. Back before refrigeration, when seasonal cooking was the only way we could cook, pigs were a fall animal. Of course, that meant pork was paired with apples, a fall fruit. In this recipe, I’m building on that tradition. I season the pork with an apple cider brine – a very modern technique. The cider adds sweetness and helps the chops brown quickly on the grill. Then, for even more flavor, I brush the pork with an apple butter and mustard …

Grilled Bread and Tomato Salad (Panzanella)

When the first tomatoes of summer arrive, I’m wriggling with excitement. I eat them straight – sliced and sprinkled with a little salt. Nothing else. Don’t get between me and my fresh tomatoes. Then, a few weeks pass…the tomatoes still taste delicious and all, but…well…I get bored. They were summer’s glory, all in one red, ripe package; now they’re “Five pounds of tomatoes from the CSA? But I still have a couple left over from last week!” That’s when the recipes come out. I make salsa (lots of salsa) and gazpacho. And, when I’m grilling, I make this bread salad. It’s a perfect summer recipe – marinate the tomatoes in a garlicky red wine vinaigrette, grill the bread quickly, and sprinkle with some minced herbs. I still get the glory of summer, but it seems…new, somehow. Recipe: Grilled Bread and Tomato Salad (Panzanella) Prep Time: 15 minutes Cook Time: 2 minutes Equipment Grill (I love my Weber Summit…but any grill will do. My beloved 6 burner is massive overkill for this recipe.) Ingredients 2 pounds …

Fire Roasted Poblano Burgers

It dawned on me recently – I don’t have a hamburger recipe on DadCooksDinner. How can that be? Maybe it is because my favorite hamburger changes often. I was really into blue cheese burgers for a while; then I went traditional – cheeseburger, lettuce, tomatoes, pickles. I went through a slider phase, rolling the burgers ultra-thin before grilling. Then I started duplicating the Galley Boy burger from Swensons, Akron’s own hamburger joint. (A Galley boy is a double cheeseburger topped with barbecue sauce and tartar sauce. This one is my wife’s choice of burger; she always asks for the BBQ and tartar sauce.) Apologies to Skyway SkyHi fans – Akron’s other own hamburger joint – but the Galley Boy is better. Pppthhthp. My current favorite has a hint of Mexico to it, a burger topped with grilled onion, fire roasted poblano peppers, cheese, and salsa. I want to call it a Tex-Mex burger, but that’s not right; it’s probably closest to a New Mexico green chile cheesburger, while being almost exactly wrong if that’s what …