food Grilling, Florida Style
Step Up Your Summer Grilling Game with Fresh New Eats By Morgan Banno
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Method: Wash and drain all produce. Quarter peaches and remove pits. Grill peaches over high heat for approximately three minutes or until grill marks are present. Assemble ingredients on top of a bed of fresh arugula, with burrata ball in the middle and prosciutto arranged around the greens. Drizzle with balsamic vinegar and dust with salt and cracked black pepper to taste.
MORGAN BANNO
or, but white cauliflower is equally as tasty. Not only is cauliflower packed with essential nutrients and vitamins but it’s one of the most versatile vegetables on the market. Nothing screams Florida barbecue like a whole grilled fish! Put those quarantine culinary skills to good use with this impressive grilled snapper with gremolata and lemon recipe. Great grilling recipes don’t need to be complicated. And finally, no grilling menu is complete without dessert. Just about anything can be prepared in a cast iron skillet to keep with your outdoor summer soiree theme and popcorn is no different. Not only is my recipe for grilled popcorn delish, but it’s ultra light, so it won’t sit like cement in your stomach after a full meal.
MORGAN BANNO
As Florida’s summer brews, it’s time to brush off those grill grates and stock up on charcoal because grilling season is here! Spending the last decade as a Michigander-turned-Floridian, I grill year round, even through the temperamental afternoon storms. It’s tough to beat those sexy char marks on grilled fresh produce or the smoky aftertaste of a grilled steak. Sure, burgers, hot dogs and ribs are classic fare for a backyard barbecue, but this summer is a great time to step up your grilling game. With an abundance of fresh vegetables and Gulf seafood at our fingertips, the possibilities for grilled goodness are endless! (Note that all of my recipes assume your grill is cleaned, oiled and ready to cook!) Peaches are in season earlier than usual this year because of the temperate winter weather, and their natural sugars caramelize to perfection on the grill, making even the most novice griller look professional. So, kick off your menu with my grilled peach and prosciutto salad – refreshing but full of flavor, balancing acidity with the creamy burrata and salty prosciutto. Peppery arugula completes the dish, but spring mix is also a great substitute for a milder flavor or swap nectarines in place of peaches for an extra tart zing. Looking for something more classic? With only five ingredients, my grilled romaine salad is a cinch. Be sure to wash your romaine well as dirt and sediment tends to stick near the butt end of the lettuce. For vegetarians and vegans who dread eating yet another grilled portobello mushroom at carnivore-centric summer get-togethers, grilled cauliflower steaks are hearty, zesty and completely plant-based. I used purple cauliflower for maximum col-
Grilled Romaine Salad with Corn and Avocado Serves two Ingredients: 1 head of romaine lettuce Juice and zest from 1 lemon 1 ear of sweet corn, shucked and cut off the cob 1 each avocado (small diced) Salt & pepper, to taste Grilled Peach and Prosciutto Salad Serves two Ingredients: 2 peaches 6 slices prosciutto, rolled 1 large, fresh burrata 2 cups arugula Balsamic vinegar, to taste Salt & pepper, as desired
Method: Turn grill to medium high and brush with oil or cooking spray. Slice head of romaine lettuce in half lengthwise, keeping it intact at the core. Remove any brown or damaged outside leaves. Brush the sliced side with oil or cooking spray and lay flat on grill. Pressing down on the let-
theGabber.com | May 27, 2021 - June 2, 2021
