CHARLES TOWN – Grilled steak will be your meal’s star attraction, but you can also rely on your grill for side dishes and a dessert that merit rave reviews.
Steak’s natural partner, the baked potato, comes together easily on the grill. The recipe below calls for jumpstarting the cooking process in the microwave, then switching to the grill for the final 15 minutes.
If you’d prefer, let the grill do all the work – the process will take 45 minutes or so, about as long as the traditional oven method. To ensure that your potatoes cook evenly on the grill, wrap them in aluminum foil. Add to the foil wrap a tablespoon of oil along with salt, pepper and whatever herbs you like.
Vidalia onions made tender and even sweeter on the grill is a simple, flavorful side dish, as is grilled asparagus with rosemary.
There’s an effortless way to end your meal on a sweet note, too. To make this recipe for grilled peaches, you needn’t even peel the fruit – just halve, coat with a bit of oil and place on the grill.
4 baking potatoes 1 Tablespoon oil
1 teaspoon salt ½ cup sour cream
½ cup shredded cheddar cheese
2 green onions, sliced
Heat greased grill to medium-high heat. Use a fork to pierce potatoes. Rub with oil and sprinkle with salt. Place potatoes on a microwave-safe plate and microwave on high for four minutes. Turn and microwave another four minutes or until tender.
Transfer the potatoes to the grill and cook for another 12 to 15 minutes or until the skin is crisp. Remove from grill, split in half and top with sour cream, cheese and onions.
Another variation for the potatoes brings together ½ cup nonfat, plain Greek-style yogurt, 1 tablespoon olive oil, 1 tablespoon finely chopped parsley leaves and 1 tablespoon finely chopped chives. Simply combine the ingredients in a bowl, blend thoroughly and then use a dollop atop each split baked potato.
Four large onions ½ cup butter 4 cubes chicken bouillon
Take off each onion’s outer layer. Create a small hole in the onion by slicing off a small section from each end, reserving the top.
Into the center, place bouillon cube and 2 tablespoons butter and replace the top of the onion. Wrap each in heavy-duty aluminum foil and place the onions on the grill over medium, indirect heat.
Cook for 45 minutes to 1 hour or until tender. To serve, remove the tops again, slice into bite-sized chunks and place into dish with juices emptied from the foil.
Grilled Asparagus with Rosemary
½ teaspoon chopped rosemary
2 Tablespoons extra-virgin olive oil
Salt to taste
1 to 2 pounds asparagus, with woody ends removed
1/4 cup grated or shaved Parmesan
In a small bowl, mix together the chopped rosemary, olive oil and salt. Cover and let sit for at least an hour.
Place the asparagus onto a plate and drizzle with rosemary oil. Place on a hot grill and cook until tender, turning frequently. It will take about six minutes.
Remove from grill and sprinkle with cheese.
Grilled Peaches with Ice Cream
2 Tablespoons light brown sugar ½ teaspoon cinnamon
4 fresh peaches Grape seed oil (or vegetable oil)
Vanilla ice cream
In a small bowl, combine brown sugar and cinnamon. Cut peaches in half and twist to remove pit. Brush the fruit’s cut sides with grape seed oil or vegetable oil.
Grill, cut-side down, on a hot grill until the peach has grill marks, about 3 to 4 minutes. Brush tops with oil, turn over, and move to indirect heat.
Sprinkle cut sides with cinnamon-sugar mixture. Cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes. Serve with your favorite vanilla ice cream.