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Kitchen Adventures: Chillin' and Grillin'

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Food column by Becca Owsley

By Becca Owsley

Summer is the season for grilling outdoors but it’s not much fun when the temperatures are high. Fortunately, this summer has seen a few cooler evenings, which are perfect for firing up the grill.

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My grilling technique usually involves throwing a bunch of oils and spices together with whatever I’m cooking and seeing what they will do over the fire.

This grilling adventure was inspired by a trip to the grocery. While looking in the bread aisle a few weeks ago I found whole wheat slider buns. For those of you unfamiliar with the slider, it’s a mini hamburger. With that inspiration, home to the grill I went.

I added some dried onion flakes and red pepper flakes to hamburger, formed the patties and threw them on the grill. It was a wise choice and resulted in a great tasting burger.

After they were done I sprinkled some shredded cheddar cheese on top. When the cheese melted they were popped onto the buns and topped with pickles.

While the sliders were grilling, vegetables also were cooking on the grill.

I chopped up little potatoes fresh from the garden, tossed them in olive oil and Italian seasonings and sealed them in aluminum foil. For an additional side, I sliced some fresh zucchini to cook in olive oil in aluminum foil.

That’s the beauty of the grill. If things can cook on the same heat level, you can cook several things at once.

While grilled out food is great, honestly, standing over a fire in the heat to cook isn’t my favorite thing to do. But my cousin’s 14-year-old son, Chase Kerr, enjoys grilling out.

He’s the grill master of his house.

A few months ago, the family gathered for my cousin’s birthday and Chase grilled all the meats for the evening. He did kabobs, steak, chicken, Portobello mushrooms, shrimp and I can’t remember what all else.

He even made his own marinade.

I wish I had a photo to share with you of the feast he prepared.

Chase’s favorite recipe he made the night of his dad’s birthday was for shrimp and scallops. It’s from a cookbook he got for Christmas.

He not only passed along the recipe but told me some specifics of how he cooked them that night. He used regular charcoal with whiskey barrel smoking chips for flavor.

While talking to me, he also showed me the grill he wants to buy. He takes his grilling seriously.

The food was delicious and I can’t wait until he cooks for us again.

Becca Owsley can be reached

at 270- 505-1741 or bowsley@thenewsenterprise.com.

 

Shrimp and Scallop Kabobs
1/4 cup minced red onion
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 cup seafood cocktail sauce
1/4 cup tomato sauce
16 slices bacon
1/2 pound large raw peeled shrimp
1/2 pound sea scallops
1 red and 1 yellow bell pepper
8 ounces button mushrooms

Cook onion and garlic in oil. Add lemon juice, cocktail and tomato sauces; simmer 4 minutes and let cool.

Partially cook bacon until translucent but still pliable.

Using double skewers, skewer one end of bacon, add shrimp and wrap the bacon around. Add scallop and wrap bacon around. Continue until all seafood is used, using two strips of bacon per skewer.

Add bell peppers and mushrooms on the other half of the skewers. Grill on direct heat for 5-7 minutes, brushing with sauce until done.

Don’t be afraid to move skewers around on the grill. Once the food has seared, the kabobs can be moved to control doneness. As you brush the kabobs with sauce, avoid the bacon so it become crisp as it cooks.

Recipe from “Grilling Basics” by Linda Johnson Larsen.