Countdown Timer Grill Feature
Feature Focus: Countdown Timer
Have you ever placed food on your grill, closed the lid and promptly forgot to set a kitchen timer for cooking? Particularly for steak and other grilled foods, this can be a big frustration because the difference between a few minutes of cooking can be the difference between medium and well-done. It’s bad enough to get served a steak not cooked to your liking at a restaurant, let alone one that comes out of your own kitchen.
If this is a frustration you’ve faced yourself, then getting a grill with a countdown timer is the ideal solution. How is the timer on a grill better than your kitchen timer or a microwave clock? Mainly in the fact that it’s right on the top of your grill, so it’s almost impossible to forget to set it as you close the cover. In addition, it can make kitchen multi-tasking a lot easier if you find yourself cooking with a lot of your appliances at once—particularly for larger family gatherings and parties. › Continue reading
Spice Rack Basil
Spice Rack: Basil
Basil marinated chicken breast on a grilled chicken sandwich
When it comes to herbs and grilling, basil has a wide and varied range of uses, making it a key ingredient in any master griller’s spice rack. Whether it’s being used crushed in marinades or rubs for poultry or fish or as a whole leaf in a rollup, Panini or kebab, basil brings a distinctive taste and phenomenal flavor to almost any dish.
As a brief history, basil began its ascent into spice rack stardom as a native plant in India, Asia and Africa. The name is derived from a Greek word meaning “royal”, which gives insight into how the herb was thought of in ancient times. In India, it’s a symbol of hospitality, while in Italy it’s a symbol of love. As far as cooking goes, it’s commonly found and plays a major role in Italian, Vietnamese and Thai cooking.
On the grill, basil finds a number of applications in a wide range of forms. Steve Raichlen’s Barbeque Bible recommends using crushed basil in wet rubs, spice pastes and marinades to preseason meat before you place it on the grill – particularly poultry and seafood. You can also do basil oil or a basil cream sauce to finish a poultry or seafood dish to add additional flavor.
As for the whole leaves, large basil leaves are one of the few herbs that can almost be used like a leafy vegetable. They are one of the three key ingredients in a classic Italian Capressa Panini, along with mozzarella and tomato. You can also use a basil leaf to do a rollup, where you take a flank cut or flattened piece of meat and roll it up with vegetables and cheese for a main course dinner. In addition, whole basil leaves can be used in between the meat and vegetable pieces in kebabs; by using them as separators, you impart the flavor and aroma of the basil into your kebab.
Finally, as one part of a standard pesto (basil, pine nuts, parmesan cheese), basil helps instantly bring a taste of Italy to your table as a stuffing in everything from burgers to pork chops. You can use a freshly prepared pesto that you make at home for a truly fresh taste or use a store-bought pesto for a quick and easy meal with a touch of sophistication.
Fresh Grilled Salads
Fresh Grilled Salads for Light Summer Meals
When you think of your George Foreman Grill a light, refreshing salad isn’t probably the first thing that comes to mind. But for these sweltering hot days at the end of summer, there’s nothing better. A grilled salad is not only a healthy eating option, but it doesn’t give you that heavy, don’t-want-to-move feeling after you’ve finished your meal. It’s the perfect option for lunches and even a lighter dinner during these last days of summer. › Continue reading
Balance Your Diet with a Weekly Plan
Healthy Menu Planning: Using a weekly menu plan to help balance your diet
When it comes to your diet, it’s definitely possible to have too much of a good thing. Whether you’re talking about your favorite NY strip steak or an Omega-3 rich piece of fish, eating the same thing day-in and day-out is a fast way to an unbalanced diet. One of the simplest ways to ensure you’re getting the most out of what you’re eating is to use a weekly menu plan to ensure you’re getting a diverse mix of foods day-to-day. › Continue reading
Summer BBQ: Shrimp & Scallop Kabobs
Shrimp & Scallop Kabobs with Chorizo Corn Relish
This special kabob recipe is a great addition to any of your end-of-summer BBQs, backyard dinners or even an upcoming Labor Day party.
Please note that the recipe below was cooked using our indoor-outdoor grill series; if you wish to cook on an indoor contact grill, simply use a medium temperature setting and remember to reduce the cook time, since the food cooks from both sides and does not need to be turned.
- 1 small purple onion, thickly sliced
- 2 small chorizo, halved lengthwise (about 4 oz.)
- Olive oil
- Salt
- Pepper
- 1 cup cooked or canned corn
- ¼ cup chopped cilantro
- 1 tbsp. fresh lime juice
- 1 lb. large shrimp, shelled and deveined
- 8 oz. sea scallops
- 1 ripe avocado, sliced
Cilantro leaves
Preheat grill at setting 4. Lightly brush onion slices with oil and season with salt and pepper. Grill onion and chorizo about 3 minutes, turning once. Remove from grill and cut into ¼-inch cubes. Combine with corn, cilantro and lime juice; toss to blend. Cover and set aside.
Increase setting on grill to 5. Place 6, 12-inch bamboo skewers in shallow rectangular baking dish. Cover with warm water and let stand about 10 minutes. Remove from water and alternate shrimp and scallops on skewers. Brush lightly with olive oil; season with salt and pepper.
Grill shrimp and scallops until cooked, about 3 minutes on each side, turning once.
Serve shrimp and scallops with corn relish. Garnish with avocado slices and cilantro leaves.
Makes 6 servings.
