Unique Foods to Grill Up

We are moving our favorite classic recipe from the griddle to the grill.
Grilled Salad With Fresh Parmesan:
2 heads Romaine lettuce, or hearts of Romaine
1-2 lemons
1-2 tablespoons olive oil
1-2 teaspoons granulated garlic (not powder)
Salt and fresh ground pepper to taste
1/2 – 1 cup shredded or shaved or shredded fresh Parmesan Cheese
Salad dressing (Balsamic, Caesar, Italian), optional

Heat grill to medium high (about 450-550). Cut lemon in half and place on grill, cut side
down. Wash lettuce and remove outer leaves, cut heads in half lengthwise. Drizzle outside
of head (curved side of the head) or brush lightly with olive oil; turn cut side up brush or
drizzle with olive oil, squeeze with grilled lemon juice, sprinkle with garlic granules, salt
and fresh ground pepper to taste. Place on grill, turn to sear all sides (1-3 minutes total –
do not allow to burn). Remove from grill, sprinkle with fresh Parmesan cheese, drizzle with
additional lemon juice; serve as is – or coarsely chop and use as a base for grilled beef.
Note – makes a great Caesar salad. (Serves 4-6)
Eggs Provencal:
1 can (28 oz) crushed tomatoes in puree
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon Italian seasoning
Salt and fresh ground pepper to taste
8 eggs
1 tablespoon real butter, softened
8 slices thick crusty bread
1/2 – 1 cup shredded or crumbled cheese (Feta, Gruyere)

Heat grill to medium (about 350-450 degrees). Stir together tomatoes, oil, garlic, Italian
Seasoning, salt and pepper in an oven proof “metal” skillet (don’t use clay or glass, they
may break). Place on hot grill, close grill lid and cook 15 minutes, stirring occasionally.
Sauce should be on the thick side; test by pushing sauce to the side with the back of a
large spoon until the bottom of the pan shows through. Before the indentations fill
completely back in again, break eggs and place in indentations. Close grill lid and cook
7-12 minutes longer, or until yolk is desired doneness. The last minute of two of
cooking time, brush crusty bread lightly with butter, sprinkle with garlic salt if desired,
place butter side down on grill and toast until grill marks appear. To serve, spoon egg
and sauce over toasted crusty bread, sprinkle with crumbled cheese and additional fresh
ground pepper, and garnish with sprig fresh basil. (Serves 6-8)
Grilled Watermelon:
Seedless Watermelon
Olive Oil
Salt

Heat grill to high (450-550 degrees). Cut watermelon into 1-1 1/2 inch thick wedges (may
remove rind, but I like the rind to help turn the wedges). Briefly place wedges on paper
towel to help absorb juice, brush lightly with olive oil, and sprinkle with salt. Grill both
sides until grill lines appear, approximately 5-7 minutes. Enjoy as a side or dice and use in
a salad!

Grilled Stuffed French Toast
1/2 cup canned peaches (well drained)
1/2 cup peach jam
12 slices firm rich bread (3/4 – 1 inch thick)
2 packages (3 oz ea) cream cheese, softened
8 eggs
2 cups whole milk or half-n-half
Dash of nutmeg, optional
4 large fresh ripe peaches
2 tablespoons butter, melted

* Crush peaches (using a potato masher or fork), drain well and mix with jam. Spread
one side of 6 slices of bread with jam and fruit (leave approximately 1/2-inch uncovered
edge around bread. Spread the remaining 6 slices bread with cream cheese; sandwiches
slices together to form French Toast sandwich. Place French Toast in a shallow baking
pan, single layer.

* Beat together eggs, half-n-half, milk and nutmeg. Pour mixture over French Toast and
allow to stand at room temperature 10 minutes; turn and soak opposite side 10 minutes
longer to absorb mixture.

* Heat grill to medium low (about 300 degrees). Brush tops of sandwiches with melted
butter and invert on hot grill, brush opposite side with melted butter. Close grill lid
cooking until grill lines form; turn and grill opposite sides (approximately 6-8 minutes
total). Place French Toast on heavy foil, shiny side down, over indirect heat and continue
to cook until French Toast is cooked through and to keep warm. While toast is in final
cooking stages cut peaches in quarters and remove stone. Brush peach lightly with
melted butter, place butter side down on grill and cook until grill lines appear and fruit
is tender. Serve grilled peaches on top French Toast. (Serves 6)

Lemon Poppy seed Cake with Strawberry Sauce:
Lemon poppyseed cake
Butter, melted
Freezer Strawberry jam
Vanilla Yogurt

Heat grill to medium heat (about 350-450 degrees). Slice cake into at least 3/4-inch slices,
lightly brush both sides with melted butter; place on grill, close lid; cook until grill lines
show, turn and grill opposite side (6-8 minutes total). Serve with spoonful fresh strawberry
jam and topped with vanilla yogurt. Yum!

Cheddar Bread:
1 1/4 cups milk
2 tablespoons sugar
2 teaspoons active dry yeast
1 tablespoon butter, softened
3 cups flour
1 teaspoon garlic salt
1 1/2 cups shredded sharp cheddar cheese

* Warm milk in microwave (baby bottle warm), stir in sugar and yeast; beat in butter, salt
and half the flour. Knead in cheese and enough more flour to make firm dough; knead
until dough is smooth and elastic. Cover and allow dough to raise until double in bulk.
Knead out excess air, shape into long loaf; place loaf on heavy foil sprayed with non-
stick spray. Create a loose foil tent over dough; allow dough to raise 15-30 minutes.

* Heat grill to medium heat (350-450 degrees), indirect heat. Place dough in center of
grill over indirect heat, close lid. Grill approximately 15 minutes, open or remove foil
and continue to grill (lid closed) until bread is cooked through (10-15 minutes). Once
bread is cooked carefully roll bread over on its top and remove foil. Grill until grill lines
form on top. Remove to wire rack to cool.
Grilled Frittata:
2-3 cups grilled vegetables (asparagus, grape tomatoes, zucchini, etc)
1-2 teaspoons olive oil
6 eggs
1/4 cup half-n-half or whole milk
1/4 teaspoon garlic salt
3/4 cup shredded or crumbled cheese (Feta, Swiss, Gouda, Cheddar)
1/4 cup shredded Parmesan cheese

* Heat grill to medium heat (350-450 degrees). Wash, trim and slice vegetables into bite
size pieces, toss with olive oil; season to taste (garlic salt, fresh ground pepper, 1
teaspoon Italian seasoning, chopped basil, etc.); place vegetables in grill basket and grill
until partially cooked and grill lines begin to appear. Remove from grill. Place 10-inch
oven proof metal skillet on grill to preheat. While pan is heating, beat together eggs,
milk and garlic salt. Drizzle a little olive oil in skillet and tip pan to coat. Place partially
grilled veggies in bottom of pan, sprinkle with crumbled cheese of choice, and the
Parmesan cheese; pour beaten eggs over mix, close grill lid and cook approximately 15
minutes or until eggs are set in center and top is slightly browned. (Serves 4-6)