Cooking with All Things Trader Joe's
A collection of original Trader Joe's recipes
June newsletter


Grilling Ideas for July 4th
 

 
July is national grilling month, and what better way to spend a relaxing summer day than with friends over a casual barbecue?  The 4th of July is the country's most popular grilling day, according to the Barbecue Association, so it's likely that you'll either be throwing a barbecue or going to a friend's barbecue this weekend.  Don't miss terrific grilling tips from the Barbecue Bachelor (scroll down to read).  And if you're looking for something beyond burgers and hot dogs, consider putting some of these on the grill:
 
Pizza - Trader Joe's has premade pizza dough for just over $1 a bag.  Let everyone assemble their own personal-size pizzas and toss them on the grill.  They cook up in just a couple of minutes, and you won't believe how good the dough tastes when it's grilled.
 
Vegetables - Use a grilling basket, or thread veggies on skewers.  Lightly toss the vegetables with olive oil, salt, and dried herbs.  A few minutes on a hot grill, and these veggies are good to go.
 
Clams - Simply place cleaned clams on the grill.  They'll open when they're done (discard any that don't open).  Toss hot clams in a mixture of bread crumbs, parsley, Parmesan cheese, and olive oil.  Similar idea to clams casino, but lighter and oh-so-good. 
 
Shrimp - Marinate shrimp in olive oil, lemon, and garlic.  Cook for 2-3 minutes in a grilling basket or on skewers.  Sprinkle on heaps of fresh cilantro and serve.  This makes a terrific appetizer or main course.
 
Fruit - Grilled fruit makes a fabulous dessert for a barbecue.  The intense heat caramelizes the natural sugars in the fruit, intensifying their sweetness.  Try grilling pineapple slices, halved peaches, or even whole strawberries!  Serve on their own, or with vanilla ice cream.


Meet the Barbecue Bachelor
 
 
We had the opportunity to chat with a true master of the grill, the Barbecue Bachelor.  We learned so much from him, and even found that we were doing some things wrong on the grill.  Here is what he shared with us about the art of grilling.
 
Q: What do you love about grilling?
A: For me, it all comes down to taste.  Almost anything that you can cook in the kitchen tastes better over a charcoal grill.  Key lime pie might be the one exception.
 
Q: What are your top 5 grilling tips?
A: Here are my tips for success on a grill:
  1. Avoid lighter fluid at all costs, and instead light your coals using a chimney.
  2. Salt your steaks.  I like to sprinkle my steaks with kosher salt and let them sit for an hour.  This allows the salt to penetrate the meat.  Before grilling, wash off the salt and toss on the grill.
  3. When making burgers, don't compress the meat into patties.  Compressing the meat turns it into meatloaf.  Instead, gently form the patties with your fingertips.  They will look like they are about to fall apart, but as long as you don't mess with them too much on the grill, they will be fine.  A burger should only ever be flipped once.
  4. Grill meat "on the bone" whenever possible.  Chicken notoriously dries out when grilling.  By cooking it on the bone, the meat will stay moist.
  5. Avoid basting your meats with barbecue sauce if they are going over direct heat.  The sugar in the sauce will end up burning.
Q: What are your favorite must-have grilling tools?
A: A chimney starter (necessary for lighting coals without lighter fluid) and a thermometer.  A thermometer is key to successful grilling.  Grilling without a thermometer is synonymous with not using the temperature dial on your oven.
 
Q: People often ask us about grilling fish.  Any tricks for choosing the right fish or the right method?
A: The easiest fish to grill is salmon.  To be sure that the fish doesn't fall apart on me, I always use a grill basket.  See below for my Teriyaki Salmon recipe, which is always a crowd pleaser.
 
Q: Do you have any favorite Trader Joe's products?
A: Hands down, my favorite Trader Joe's product is their Roquefort cheese.  Put a little of that on your next burger and you will seal the meal!


Grilled Teriyaki Salmon
 
Reprinted with permission from the Barbecue Bachelor

 
4 salmon fillets
1/2 cup soy sauce
2 cloves fresh garlic, crushed
1 inch fresh ginger, shredded
1 tsp ground ginger
1/4 cup olive oil
2 Tbsp brown sugar (can use up to 1/4 cup)
2 dried chilis (soak in water first)
Chili sauce/powder, optional
1 Tbsp tamarind sauce, optional
Splash of vinegar, optional
 
1. Put all ingredients except the fish into a food processor.  Mix until combined.  Pour over the fish and let it marinate for at least 1 hour.  Preheat the grill.
2. Lay the fish skin side down in a grill basket, and grill over high heat.  The skin will crisp but will protect the fish from burning.
3. After 10 minutes or so, flip the fish and finish the other side off for a few minutes, taking care not to burn it.


 
 
 
 
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We hope you have a safe and fun July 4th weekend!
 
Deana Gunn & Wona Miniati
www.cookingwithtraderjoes.com
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