Get grillin'
Recipes and tips to fire up your next cookout
By Joan Tupponce CONTRIBUTING WRITER

File photo Cookouts are a July 4 tradition. Check out the included recipes for grilling ideas that go beyond just burgers.

Summer is the grilling time of the year. It's a convenient, no mess way to pull together a big feast. Plus, it avoids a battle between the stove and the air conditioner.

Just in time for the July 4 celebration, a couple of Chesterfield's chefs have agreed to share their favorite grilling recipes as well as some grilling tips. We've also included a few extra recipes to get you started. Don't just sit there, clean that grill and get it fired up.

Italian Grilled Fresh Shrimp (Courtesy of Tyrone Workman, executive chef, Taylor's)
1 lb. fresh shrimp, 10-15 count, peeled and
deveined
½ cup olive oil
¼ cup balsamic vinegar
1 Tbsp. fresh minced garlic
1 Tbsp. Italian spice
1 Tbsp. dry mustard
1 Tbsp. brown sugar (light or dark)
¼ Tbsp. crushed red pepper
Dash of salt and pepper
2 each bamboo skewers
Prepare the marinade for the shrimp by placing all ingredients except for the shrimp and the skewers in a small bowl and whisk with a small wire whip until it's smooth. Set to the side. Peel and devein the shrimp and place on skewers. Place skewered shrimp on a plate and drizzle the marinade on both sides. Grill on hot grill for two and a half minutes per side. Remove from grill and plate. Drizzle the remaining marinade on shrimp and garnish with fresh parsley and serve. This dish is great over rice or with pasta. Makes 2 servings.

Grilled Zucchini and Yellow Squash
(Courtesy of David Adkins, self-proclaimed
grill master, Breakers Sports Grill)
2 or 3 medium zucchini
2 or 3 medium yellow squash

1 to 2 cloves minced garlic
1 tsp. dried oregano
1 tsp. dried mint
1/2 tsp. red hot pepper flakes
Coarse salt and black pepper
3 Tbsp. extra-virgin olive oil
Cut the zucchini and yellow squash lengthwise into 1/4 inch slices. Arrange the slices in a baking dish and sprinkle both sides with the garlic, oregano, mint, hot pepper flakes and lots of salt and pepper. Drizzle 2 tablespoons oil over them, turning the slices several times to coat both sides. Let marinate for 15 minutes. Arrange the squash and zucchini slices on the hot grate and grill until nicely browned on both sides, 4-6 minutes per side. Tip: Rotate the slices 90 degrees after 2 minutes on each side to crosshatch the grill marks. Transfer to a platter and drizzle the remaining 1 tablespoon of oil over the zucchini and squash. Serve at once.

Ribeye Steaks with Tomato Tapenade (Courtesy of the National Cattleman's Beef Association)

2 beef ribeye steaks, cut 1-inch thick (about 12 oz. each) 2 tsp. course ground black pepper 1 tsp. salt

Fresh Tomato Tapenade: 1 cup cherry or grape tomatoes, cut in half 1 can (2 1/4 ounces) sliced ripe olives, drained 1/4 cup chopped fresh basil 3 Tbsp. shredded Parmesan cheese

Press pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 11-14 minutes for medium rare to medium doneness, turning occasionally. Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl. Season steaks with salt, as desired. Top each steak evenly with Fresh Tomato Tapenade. Makes 2-4 servings.

Pacific Ocean Salmon with Fresh Vegetables (Courtesy of the California Salmon Council)
4 Salmon fillets (6 oz.)
(Rinse salmon fillets and pat dry. Set the fillets
aside)
For Balsamic Marinade:
1/3 cup olive oil
3 Tbsp. balsamic vinegar
3 Tbsp. seasoned rice wine vinegar
1 Tbsp. Dijon mustard
2 cloves of garlic, crushed
½ tsp. salt
¼ tsp. coarsely ground pepper
¼ tsp. crushed red pepper
To prepare marinade: In a small bowl, whisk together oil, vinegar, mustard, garlic, salt, black and red pepper. Remove 1/4 cup marinade to baste the salmon while grilling.
For Vegetables:
3/4 lbs broccoli florets with 2-1/2 inch stems
1 cup roma tomatoes, diced
1/3 cup red onion, diced
2 Tbsp. capers
2 Tbsp. fresh basil leaves, chopped
2 Tbsp. fresh dill, chopped
Balsamic vinegar
Steam broccoli about 5 minutes or until crisptender. Rinse with cold water. Place in a large bowl with tomatoes, onions, capers, basil and dill. Pour remainder of marinade over the vegetables in a bowl and marinate. Grill salmon and serve fish over room-temperature vegetables. Makes 4 servings.

Herbs and Orange Grilled Chicken (Courtesy of the National Chicken Council)

4 broiler-fryer chicken quarters
2 cloves garlic, minced
1 tsp. grated orange peel
1 tsp. salt
1/2 tsp. thyme leaves
1/2 tsp. rosemary
1/2 tsp. pepper
1/2 cup orange juice
2 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
In small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper. Slip fingers between skin and flesh of chicken, leaving skin attached. Spread 1/4 of herb mixture under skin of each chicken quarter, pulling skin back over spices. Mix together orange juice, vinegar and Worcestershire sauce. Place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning and basting with orange juice mixture every 5 minutes, about 40 minutes or until fork can be inserted in chicken with ease. Makes 4 servings.

Honey and Lemon Grilled California Nectarines (Courtesy of California Tree Fruit Agreement)
1/4 cup honey
1 Tbsp. fresh lemon juice
Pinch cinnamon
2 ripe, fresh California nectarines, cut into 8
wedges each
2 Tbsp. melted butter
4 small scoops vanilla ice cream
Fresh mint sprigs to garnish
Prepare grill for medium-high heat. Stir together honey, lemon juice and cinnamon in a small saucepan over high heat. Bring to a boil. Reduce heat and simmer for 5 minutes. Set aside to cool until warm. Brush nectarine wedges lightly with butter. Grill for 2-3 minutes on each side to lightly char. Remove from grill and carefully stir into warm honey and lemon mixture. Spoon over ice cream and garnish with mint sprigs. Makes 4 servings.

Grilling tips

+ Always preheat grill before you start to cook on it. (Chef Workman)

+ When grilling fresh fish, grill the fish for eight minutes per inch. (Chef Workman)

+ Soak bamboo skewers in water for at least 30 minutes to prevent veggies from sticking. (Hearth, Patio & Barbecue Association)

+ Be sure to check to see if you have enough propane or charcoal before it's too late (HPBA)

+ Before grilling, trim the excess fat from meat to avoid flare-ups. (HPBA)

+ Place vegetables and fruits at the outer edge of the grill to prevent burning. (HPBA)

+ When grilling, use tongs or spatulas to move or turn meats instead of a fork to minimize the loss of juices. (HPBA)

+ Before lighting the grill, apply nonstick spray on the grates to cut down on clean-up time. (HPBA)

+ If your grill does not have a thermometer and a recipe calls for grill temperature, hold your hand about six inches from the grilling surface and count how many seconds you can keep your hand there: two seconds - it's hot, about 375°F or more; three seconds - it's medium-hot, about 350- 375°F; four seconds - it's medium, about 300-350°F; five seconds - it's low, about 200- 300°F. (David Adkins)

 + For charcoal grills, line the bowl with aluminum foil. After grilling, and once the grill and coals are cool (as a rule of thumb: 48 hours before disposing), simply discard the foil with the coals and ash, then wash and reline with foil for next time. (HPBA)