June 22nd, 2017
Barbecue is as much a part of summer as tan lines and family vacations. In fact, it’s kind of like a vacation from the mundane food ruts of the cold-weather months.
Barbecuing, also referred to as grilling, is such a summer fixture that it sort of transcends the realm of delicious food. It’s become somewhat of a pastime in and of itself, marked by inventive recipes, cold beverages, and gatherings of family and friends.
At apartment communities such as ICO Ridge, a shared barbecue area is a prized amenity that residents leverage often and with vigor. Here are three recipes you’ll want to try on the community barbecue:
Perhaps the only drawback to a community barbecue is that you can’t really take your sweet time with time-intensive recipes. Getting done fast is key, which works out well if you like good food that’s accessible right away — and who doesn’t like that?
For the traditional meat enthusiast, here’s a fast, easy recipe for grilled pork chops.
Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes.
Sprinkle both sides of the pork chops with salt and pepper and place in a resealable plastic bag with the marinade. Let rest on the counter for 1 hour.
Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don’t steam the chops. And don’t worry if you have neither; you can do this in a pan.
Whether you’re roughing it in the woods or standing in front of a high-end barbecue system, this recipe for campfire potatoes will check those boxes such as “hearty” and “filling.”
Preheat the grill to medium-high, or preheat the oven to 425º. Cut four large pieces of foil about 10” long. In a large bowl, toss potatoes with olive oil, garlic powder and oregano and season with salt and pepper.
Divide the potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes. Roll the top and bottom edges to seal them closed.
Place the foil packets on the grill and cook until just cooked through, 10 to 15 minutes (or transfer to the oven and bake about 15 minutes).
Sprinkle mozzarella and Parmesan on top of the potatoes and reseal the foil packet. Cook until cheese is melted, about 5 minutes.
Top with parsley and red pepper flakes and serve warm.
These days, “foodies” have helped take home grilling well beyond burgers and ribs. Appetizers such as this one are a fantastic precursor to the “main event” at your summer cookout:
Preheat oven with grill/broiler settings on medium heat. Place the bread onto a baking tray and drizzle with olive oil. Place into the oven and grill until crisp and golden.
Top each bread slice with half of the basil leaves, the avocado slices, tomato halves and mozzarella (bocconcini). Season with salt and/or pepper to taste, and place back into the oven for a further 3-5 minutes, or until the tomatoes have grilled to your liking and the cheese has warmed through.
Finely chop remaining basil leaves and sprinkle over the crostini. Drizzle with balsamic glaze to serve.