It is time to get out the grill and start cooking
The warm middle months of the year mean different things to different people: outdoor sports, concerts, farmers markets and festivals all across Indiana. For most of us out there, it also means grilling, especially with America’s unofficial cookout holiday of the year, July 4, quickly approaching.
We have assembled two unique recipes that will help integrate the fruitiness of summer into your grilling repertoire and keep you from boring your friends and family with dreary hamburgers and lackluster hot dogs.
Grilled Nectarines with Mascarpone Cream
Ingredients: 1/3 cup mascarpone cheese, 3 tablespoons plain Greek yogurt, 2 teaspoons sugar, 1 teaspoon chopped fresh tarragon, 4 nectarines, 1 tablespoon canola oil, 8 teaspoons balsamic glaze or honey, 2 tablespoons sliced almonds, toasted
Directions: Preheat grill to medium-high. Combine mascarpone, yogurt, sugar and 1 teaspoon tarragon in a medium bowl. Refrigerate. Cut nectarines in half and scoop out the pits. Brush cut sides with oil. Oil grill rack. Grill nectarines cut-side down until softened and beginning to brown. Divide nectarines among eight plates. Fill each half with 1 tablespoon of mascarpone mixture and drizzle with 1 teaspoon balsamic glaze or honey. Top with almonds and chopped tarragon.
Tips: When grilling fragile foods that you don’t want to stick, oiling the grill rack is essential. Oil a folded paper towel, hold it with tongs and rub it over the rack. Remember to never use cooking spray on a hot grill!
Blueberry-glazed Barbecue Ribs
Ingredients: 4 cups water, 4 pounds country-style pork ribs, 2 pints fresh blueberries, 1 medium onion, thinly sliced, 3 tablespoons brown sugar, 2 tablespoons balsamic vinegar, 1 tablespoon finely chopped ginger root, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon coarsely ground pepper, 1/4 teaspoon salt
Directions: Bring water to full boil in 6-quart saucepan. Add ribs. Cook over medium-high heat until ribs are fork tender (about 20 to 25 minutes). Meanwhile, heat gas grill on medium. Place all remaining ingredients in 2-quart saucepan. Cook over medium heat until flavors are blended (about 12 to 15 minutes). Place ribs on grill. Baste with blueberry sauce. Grill, basting and turning occasionally, until ribs are fork tender (about 20 to 25 minutes). Cook remaining blueberry sauce over low heat, stirring occasionally, until heated through. Serve sauce over ribs.
For more great recipes for both the grill and the kitchen, be sure to visit youarecurrent.com/category/recipes and keep reading Night & Day throughout the summer for one new recipe each and every week!
