The sun is finally out and I won't be held captive by indoor cooking. I am going to make a meal entirely on the grill outside. The only thing stopping me, it seems, is my imagination.
The main course is simple. It's salmon, and preferably Copper River, a salmon so rich and flavorful that adding much seasoning to it is a crime. A dash of garlic olive oil, a sprinkling of Hawaiian sea salt, possibly a soupcon of maple syrup is all I need to bring out the best in this fine fish.
Have you ever tried to grill a salad before? Why not, I say? Use a firm green, like romaine or iceberg, and cut it into big wedges. Brush with olive oil, and place brushed side down on the grill. Just let it lightly char the edges for no more than a minute or so, and take off the grill, add some salt and pepper, and prepare your salad and dressing the way you usually do.
Potatoes are easy to do on the grill, too. Sometimes I like to use sweet potatoes for something different. The trick here is to slice them fairly thin so they cook all the way through. Conversely, you can cook them off in the microwave, and finish them on the grill. If you do, swaddle them in foil so they don't overcook. The Japanese have a way with rice balls on a barbecue, too. Those little balls of rice, water and soy make a delectable treat when the smoky flavor of a barbecue is added. Again, a quick heating is key. You don't want to overcook anything on the grill!
I usually do spring vegetables on the grill. Asparagus lends itself well to roasting, doused with olive oil. If I'm doing a big batch of vegetables, like peppers, onions, tomatoes and squash, I'll often add some balsalmic vinegar for a little extra flavor.
Finally, we must have dessert! I haven't yet tried this, but I plan to this weekend. I am going to take a pound cake (store-bought is fine) and slice it before lightly grilling it. Once it is warm and has a bit of a crust, I am going to remove it, add some grilled pineapple and vanilla ice cream or frozen yogurt. I think the combo of flavors will be memorable. Pineapple, in particular, really sweetens after being heated.
You can do your entire meal on the grill and the beauty of this is it can be done anywhere: if you're camping, visiting friends or just feel the need to be outdoors all the time. The only limit is your imagination: experiment with spices and marinades to see which pique your taste buds. Be vigilant as you cook, especially until you determine how short a cooking time is needed.
Grill on, friends!