Grilling on the Fourth of July

Steak, steak, and more steak, please.    That's what I want on my grill.  I don't like corn-on-the-cob from the grill.  I prefer to do that in a big pot on the stove.

I love lamb, but rarely have it.  You've got my mouth watering now!  Wanna share the measurements for that marinade. 

I like easy stuff most of the time when I'm barbequing - I can't trust DH not to let anything burn, so I've got the bbq out on the deck and am running back and forth into the house to look after any sides.  So the more I can fit outside, or serve cold, the happier I am. 

Hamburgers and hot dogs grilled are the best - could care less if I see either of them except when they've been cooked on the BBQ.  But I'll grill steak or chicken or corn on the cob given 1/2 a chance.

I like to take a baking potato, slice it several times, but not all the way through, so it sort of fans out.  Slice an onion finely and stick slices of the onion between the potato slices.  Add a dab of butter, and wrap in tinfoil.  Cooks much quicker than a whole potato, and the onion adds nice flavor.    My sister chops her potatoes into bite sized pieces, adds fresh rosemary and butter, and wraps it up in tinfoil  to grill it.  Wonderful - except my kids don't like rosemary.  And DH thinks the only way potatoes should come is mashed.  Sigh.

thanks for the marinade recipe!  For the onions, I've used both, depending on what I had on hand.  Its really a matter of your taste preference.  I like the plain old 'brown' onions, and tend to use the red/purple raw for salads.  The other way I like red onions is roasted with other vegies.

Hi, Abby :-)!  We love to grill here in northern California, too.  In fact, we grill part of our dinner nearly every night of the week.  Our grill sits on a deep, roofed side porch, so the weather doesn't prevent us from enjoying our favorite grilled goodies.

I've marinated veggies in Italian dressing too--it's a great combination.  (More often, we just toss the veggies in some extra-virgin olive oil and sprinkle with kosher salt.)  We also like to slice chicken breasts into strips and marinate those overnight in Italian dressing before grilling.  Yumm :-)!

One of my favorite grilled treat is a portabello mushroom.  I drizzle a little light olive oil over both sides, sprinkle with herbs and kosher salt, and grill over a low heat for about fifteen minutes.

Since we're on the coast, we grill a lot of fresh fish.  Here's a recipe for a marinade that works well on salmon: 1/4 Cup orange juice, 1/4 Cup soy sauce, 1/4 Cup horseradish mustard, 2 Tablespoons fresh ground ginger, 2 Tablespoons honey.  After blending all the ingredients, you can either pour them over the fish fillets shortly before they're finished cooking or heat them in a pan to use as a sauce.

We will be grilling salmon and roasting asparagus and brussels sprouts on the barbi tomorrow.

Happy 4th to all the 4th of July celebrants.