Summer is finally here and I’ve been grilling as often as I can.
Simple Recipes / Cynthia Christensen
On a cold, windy day in February, I fired up the grill because I felt like winter had robbed me of the joy in my heart and the color from my skin. Though the grill was barely able to withstand the cold, my family enjoyed some charred gochujang-marinated chicken thighs and I felt rejuvenated and a little warmer.
Now that summer is finally here and I’m grilling as often as I can, I’m sharing seven grilling recipes for each day of the week, along with handy tips from our contributors.
Simple Recipes / Shirley Hill
Get the recipe: Cajun Spiced Grilled Corn
“To cut down on prep time, see if your local grocery store sells pre-hulled corn. Keep in mind that hulled corn will get tougher the longer it sits, so there’s a trade-off.” —Sharee Hill, Contributor
Simple Recipes / Frank Tieu
See the recipe: Grilled pork skewers
“To make pork skewers, slice pork shoulder, pork belly, or pork loin into 1-inch long and 1/2-inch wide pieces. Meat should have a good amount of fat marbled.”—Elizabeth Ann Quirino, Contributing Writer
Simple Recipes / Cynthia Christensen
See the recipe: Easy Gochujang Chicken Thigh Grill
“If you’re worried about the heat, don’t be. Gochujang is made with chili peppers, but the fermentation process gives it a milder sweet-spicy flavor rather than the harsher chili heat.” —Cynthia Christensen, Contributor
Simple Recipes / Nick Evans
Get the recipe: Grilled Shrimp Salad
“You can use fresh or frozen shrimp in this salad. If you use frozen shrimp, thaw them slowly in the refrigerator before peeling and grilling.” —Nick Evans, Contributor
Simple Recipes / Ciara Kehoe
Get the recipe: Grilled Portobello Mushroom Pizza
“Since the mushroom caps are already quite moist, I recommend avoiding ingredients that may add extra moisture to the mushrooms, such as spinach.” —Sheela Prakash
Simple Recipes / Mike Lang
Get the recipe: Cedar Plank Salmon
“Soak the planks in water for 30 minutes before use. This will give them the strength to withstand heat for a longer period of time.” —Mike Lang, Contributor
Simple Recipes / Frank Tieu
Get the recipe: Arrachera (Mexican Skirt Steak)
“Fresh pineapple juice is often used in marinades because it contains an enzyme called bromelain, which tenderizes the proteins in the meat. I highly recommend marinating the arrachela for three to four hours before cooking it so the meat has time to fully absorb the flavor.” —Esteban Castillo, Contributor
Read the original article on Simply Recipes.
