Photo Credit: Ronnie Kaufman/Larry Hirshowitz
Every year in late spring, my husband Phil and I begin our weekly migration from our Manhattan apartment to my parents' beach house in Long Beach Island, New Jersey. I can never wait to catch my first glimpse of the ocean, smell the sea air and dip my toes into the icy water. But most of all I look forward to pulling out the grill for a summer season of barbecuing. Just the thought of a heaping plate of grilled vegetables with a glass of lemonade makes my mouth water. Phil loves to cook his entire meal from appetizer to dessert over the open flame. Here are three of his recipes to help you get a jump start on summer:
Super Deluxe Hamburgers
- 1 1/4 pounds high-quality ground lean beef (not extra-lean or the burger won't be juicy)
- 1 packet dry onion soup mix
- Salt and freshly ground black pepper to taste
- In a medium bowl, mix all ingredients together with your hands. (Be sure to wash hands thoroughly when finished.)
- Mold the mixture into four 1-inch-thick patties.
- Over medium-high fire, cook hamburgers through (5-6 minutes on each side).
- Place burgers in hamburger buns or oversized English muffins.
- Top with your favorite fixings and sauteed onions
To surprise a cheeseburger lover: Before grilling, stuff each patty with a tablespoon of white cheddar or blue cheese.
Tangy Barbecued Corn
Instead of slathering your corn in butter, spice it up with your favorite low-fat barbecue sauce.
- 4 ears Silver Queen corn, shucked
- 1 tsp sugar
- 1/4 cup milk
- 4 Tbsp barbecue sauce
- In a large saucepan, heat water to a rapid boil. Add sugar and milk. Carefully place corn in water and boil for 2 minutes.
- Remove from water and place on aluminum foil.
- Slather each ear in barbecue sauce.
- Wrap each ear in foil and transfer to grill.
- Cook over medium-high fire for 5-7 minutes. Be sure to rotate corn at least twice.
Triple Berry Grilled Crisp
- 1 cup blueberries
- 1 cup raspberries
- 1 cup strawberries
- 2 Tbsp brown sugar
- 2 Tbsp salted butter, melted
- In a small bowl, mix brown sugar and butter and set aside.
- Cover the inside of a shallow bowl with aluminum foil.
- Add mixed berries. Gently spread the mixture on top of the berries.
- Seal the ends of the foil to create a pouch and transfer to grill, seam side up.
- Grill over medium fire for about 6 minutes or to desired crispness.
- Transfer to pretty dessert plates and serve.