Summer is so perfect for grilling and outdoor BBQ. Nature is so abundant this time of the year. Besides grilling vegetables, I have experimented with many food combinations mixing savory and sweet, fruit and cheese, meat and fruit and I must say all the combinations I have tried so far are delicious. I want you to try them too, share your thoughts and your taste with me:
Grilled Pears – Use either a European Forelle pear, sweet, small, elongated and green with some red spot, or the American Bartlett, round, yellow and sweet.
Slice the pears, season with salt, pepper and olive oil. Grill until there are some nice grill marks.
Slice a French baguettes, place a smooth, creamy blue cheese, gorgonzola, or brie on each bread slice and then place a slice of grilled pear on top.
Arrange them in a baking sheet. Place under the broiler in the oven for a few minutes until the cheese is melted.
Grilled Peaches – Preheat the grill to medium heat and brush the grates with oil.
Wash the peaches, then cut them in half. With a spoon remove the pit from each peach.
Brush the cut side of the peaches with olive oil. Place the peaches on the grill cut side down.
Grill for 3-5 minutes or until the peaches start to soften and show nice grill marks. Serve each peach with a scoop of ice cream and a drizzle of honey.
(Above original drawing by Valentina Cirasola in the book: ©Sins Of A Queen-Italian Appetizers and Desserts,
Grilled Pineapple with Chicken – Prepare the marinade for the chicken first.
Jalapeño peppers, cilantro or parsley, 3 or 4 garlic cloves, juice of ½ lemon, 2 or 3 tablespoons of olive oil and salt to your taste.
Transfer the marinade to a bowl, place the chicken pieces in and let them marinade for about 30 minutes.
Then either grill the chicken or bake it at 400° F. until golden brown.
While the chicken is cooking, prepare the pineapple.
Peel the outer shell of a pineapple. Cut a pineapple in four halves and then slice it thick. Brush olive oil, season with salt & pepper.
Grill until nice grill marks have formed.
Mix chicken and pineapple together and serve with a sprinkle of fresh chopped parsley.
Find some of these recipes and more in my books of regional Italian cuisine.
Enjoy your outdoor cooking, think healthy, save money by cooking vegetables and fruit from your vegetable patch, be in the sun at least one hour a day to absorb its beneficial vitamin D, relax with a glass of red wine and never eat alone. Ciao,
Copyright © 2011 Valentina Cirasola, All Rights Reserved
Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe. She loves to remodel homes and loves to turn ugly spaces into castles, but especially loves to design kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms.
She is a published author of two regional Italian cuisine books available in this site at the Books page and on Amazon: