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Grilled Recipes for Spring – Fire & Daylight

grilled spring recipes

italian grilling recipesGrilled Recipes for Spring – Fire & Daylight

The GrillJunkie team fired up a few unique Grilled Recipes for Spring for our readers. At long last spring has sprung and for us that means one thing: time to break out the grills. Some of our favorite spring recipes are great for the grill, which keeps us out of the kitchen and enjoying the longer hours of daylight. Take full advantage of the nice weather with a few of our favorite spring grilling recipes. Be sure to do a little Spring Grill Cleaning 101 before you fire things up. Once you’re ready, here is a quick list of what you’ll find in our Grilled Recipes for Spring list:

    • Grilled Pork Tenderloin & Apricot Salad
    • Spiced Leg of Lamb with Herb Butter
    • The Holy Cow 3 Cheeseburger Recipe
    • Sicilian Grill-Roasted Chicken
    • Grilled Eggplant Parmigiana
    • Grilled Salmon with Cucumber Sauce!

Grilled Recipes for Spring ~ Grilled Pork Tenderloin & Apricot Salad

As part of our Healthy Grilling Recipes & Tips series, this grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with a chilled beer, or Chardonnay for you fancy types, both of which will harmonize beautifully with the smoky-sweetness of grilled apricots.

INGREDIENTS

  • 1 pound pork tenderloin, trimmed
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 3 tablespoons apricot preserves, dividedgrilled spring recipes, healthy grilling grilled pork tenderloin healthy recipes for the grill
  • 4 ripe but firm fresh apricots or nectarines, halved and pitted
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons minced shallot
  • 2 tablespoons canola oil
  • 1 (4- to 5-ounce) bag watercress, or baby arugula (about 8 cups)

PREPARATION

  1. Preheat grill to high.
  2. Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145°F, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.
  3. Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.

TIPS & NOTES

  • Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

Grilled Recipes for Spring ~ Spiced Leg of Lamb with Herb Butter

Just in time for Spring grilling, and very traditional for an Easter meal, you will find that leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.

INGREDIENTS

LEG of LAMB

  • 1 boneless leg of lamb, about 5 pounds, butterflied and trimmed of excess fatgrilled spring recipes

BUTTER

  • ½ cup (1 stick) unsalted butter, softened
  • 1 tablespoon finely chopped fresh Italian parsley leaves
  • 2 teaspoons finely chopped fresh mint leaves
  • 2 large garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

MARINADE

  • ⅔ cup extra-virgin olive oil
  • ½ cup finely chopped fresh Italian parsley leaves and tender stems
  • ⅓ cup fresh lemon juice
  • 1½ tablespoons kosher salt
  • 1½ tablespoons paprika
  • 2 teaspoons ground cardamom
  • 4 garlic cloves, finely chopped
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground turmeric

PREPARATION

  1. Combine the butter ingredients. Set aside.
  2. Whisk the marinade ingredients. Reserve and set aside one-half of the marinade to use for basting the lamb on the grill. Pour the remaining marinade into a large, resealable plastic bag. Place the lamb inside the bag, press the air out, and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally. Remove the lamb from the bag and discard the marinade. Allow the lamb to stand at room temperature for 15 to 30 minutes before grilling.
  3. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  4. Grill the lamb, fat side down, over direct medium heat, with the lid closed, until nicely marked, 10 to 12 minutes. Turn the lamb over and grill for 5 minutes more, basting the lamb with the reserved marinade. Then move the lamb over indirect medium heat and grill, fat side up, with the lid closed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125° to 130°F for medium rare, 20 to 30 minutes more, basting occasionally with the reserved marinade. Remove from the grill and let rest for 5 to 10 minutes.
  5. Cut the lamb across the grain into thin slices. Melt the herb butter, and then drizzle it over the lamb. Serve right away.

Grilled Recipes for Spring ~ Burgers and Beyond

The Holy Cow 3 CheeseBurger Recipe

Are you ready to fire up the grill and crank out a Holy Masterpiece of flavor with the Holy Cow 3 Cheese Trinity Burger Recipe? As you may or may not be aware,GJA-250x600_2 the GrillJunkie team has published a cookbook solely dedicated to the iconic and beloved hamburger. Chock filled with recipes, techniques as well as a history of the hamburger, we are proud to now have this book available to the public in book eBook and Hardcover form. Below is one of our most cherished recipes from the GrillJunkie Burger a Day Cookbook.

This cheeseburger recipe worships the trinity of “holy” Swiss cheese, goat cheese and Parmesan‐Reggiano valentines day recipes,heart shaped burgers,GrillJunkielaid on a bed of bittersweet basil will have them praising the grilling gods of which you will be their most adored.

Click here for the Holy Cow 3 Cheese Trinity Burger

 Grilled Recipes for Spring ~ Sicilian Grill-Roasted Chicken

Forget about small and cumbersome chicken pieces that tend to burn on the outside and under cook on the outside. You can grill these two chickens— flavored (Sicilian-style) with lemon, parsley, and garlic—whole. So tender and juicy with a nice caramelized crust, they will become a family, if not, neighborhood favorite.

INGREDIENTS

Mediterranean drizzle:

  • 1 large garlic clove, pressed
  • 2 teaspoons coarse kosher salt
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons extra-virgin olive oilguamanian chicken,GrillJunkie,grilling around the world

Chicken:

  • 1/2 cup fresh lemon juice
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup olive oil
  • 6 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 3 1/2- to 4-pound free-range chickens
  • Grilled Lemons, Baby Artichokes, and Eggplant

PREPARATION

For Mediterranean drizzle:

Place garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

For chicken:

Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally.

grilling_italianPrepare barbecue ( medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack (you’ll need to light more briquettes in chimney to replenish during grilling). See our post on gas versus charcoal. Remove chickens from marinade.

Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350°F and 400°F. Turn chickens breast side up.

Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165°F., continuing to maintain barbecue temperature between 350°F and 400°F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes.

Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Eggplant around chickens. Spoon some of Mediterranean drizzle over chicken and vegetables. Garnish with grilled lemons for squeezing over.

Grilled Recipes for Spring ~ Grilled Eggplant Parmigiana

The classic winter casserole gets reinvented as a smoky crowd-pleasing Grilled Spring Recipes vegetarian dish! There is nothing quite like grilled eggplant with succulent melted mozzarella and Parmigiano-Reggiano cheese!

INGREDIENTS

  • 2 garlic cloves, finely chopped
  • 1/4 cup olive oil
  • 1/4 teaspoon dried hot red-pepper flakes
  • 1 (15-ounce) can crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 cup coarsely chopped fresh basil
  • 1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)italian grilling recipes
  • 4 small Italian eggplants (1/2 pound each)
  • 16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)

PREPARATION

  1. Using the grill’s side burner if available, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and Parmesan.
  2. Prepare a gas grill for direct-heat cooking over moderate heat.
  3. Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil.
  4. Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.
  5. Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then re-stack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.
Cooks’ note: – Eggplant (brushed with 1/4 cup oil) can be roasted on a foil-lined large baking sheet in middle of a 450°F oven, turning over once, 20 minutes. Top with sauce and cheese, then stack and bake 5 minutes more.

Grilled Recipes for Spring : Grilled Salmon with Cucumber Sauce!

This is our GrillJunkie recipe for making memorable Cedar Plank Grilled Salmon, adapted from our friends over at Fire & Flavor. Certainly one of our favorite recipes for Spring. If you’re not familiar with cedar plank salmon, it’s time to get familiar with this simple yet ancient cooking technique. Grilling fresh fish on a wood cedar plank, and other appropriate wood species creates the difference between a mediocre cookout and an incredible backyard cooking memory. The three keys to the recipe are the choice of fish to be grilled, the quality of the cedar plank and the ancient American Indian art of wood plank cooking.


Cedar_Plank_Grilled_Salmon_RecipeMastering wood plank grilling marks the difference between the casual backyard cook and the neighborhood grilling legend. We’re talking about the kind of grilling that professional chefs deliver and win championships that have that perfect mixture of flavor, texture and aroma derived from a rich and earthy hardwood smoke all held together by that unmistakable flavor of salmon.

The technique isn’t terribly difficult to master. Just pick up some cedar planks at a kitchen supply store (or online, or wherever you buy your propane), and use them as a platform for grilling. Check out our Grilling Product Review of some great Grilling Planks from Fire & Flavor. You’ll need to soak the planks in water or cider for a few hours beforehand, but that’s a small price to pay for the smoky, woodsy flavor they lend to meats, vegetables, and especially salmon. Cedar plank grilling is a must at your next barbecue! You really can’t go wrong, but here is one exceptional salmon recipe to get you started!


Fire & Flavor Grilling_PlanksIt’s the wood that makes it sizzle! Based on an old Native American technique, plank grilling is a fun and easy way to add amazing flavor to your next meal. When in season, grilled salmon is a simple and delicious dish. The extra oils and fats (known as omega-3s) that wild salmon store for their upstream journey is what gives them their distinctive taste.

When cooking wild Alaskan salmon on the grill, to make the most of their uniquely delicate flavor soak a cedar plank for an hour or overnight to grill the fish on. After the plank has been soaked, simply season the fish with a little salt and pepper to bring out its natural flavors. Then, place the salmon skin-side down on a heated cedar plank and place it directly on a hot grill. Close the grill lid for 6 to 12 minutes, or until the center of the fish is flaky and opaque in color. When done cooking, the fish should have a deeply succulent but not overwhelming wood-smoked flavor. Fresh wild Alaskan salmon is available from mid-May through the end of September, so fire up your grills and take advantage of this outstanding fish while it’s in season.

Click Here for the Cedar Plank Grilled Salmon Recipe


 

Grill Junkie logoWhat are your thoughts on this Grilled Recipes for Spring post? What Fires YOU Up? We welcome your comments, healthy debate, and the inevitable disagreement. Leave a reply or comment. It’s OK. Bring it on!

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Comments ( 2 )

  1. Replygrill365

    Hey GrillJunkie Team. We love all of your bbq recipes throughout the year. No exception here with your '16 BBQ spring season recipes! They look delicious. Love trying new stuff. Excellent job guys. Keep 'em coming!

    • ReplyGrill Junkie Staff

      Thank you grill365! We'll keep firing up recipes for you guys! Glad you are enjoying them.

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