Grilling Ideas from Chef Pete

Blog Post By: Pete Lieber, Executive Chef

With the summer grilling season finally here, I thought we could talk about a few of my favorite things to grill.  These days, it’s very popular to grill vegetables and even some fruits. Try slicing zucchini, squash, onion and tomatoes. Toss them in some light olive oil, season them with salt and pepper, and a quick 2 or 3 minute trip over the grill will do it.

One of my favorite vegetables to grill is corn on the cob.  This is so simple.  After your corn is peeled, soak it in cold, salted water for about 10 minutes. Brush the ears with olive oil and place them in a covered grill for about 10 to 15 minutes, turning them every 4-5 minutes. 

While we are on the subject of grilled corn, one of my absolute favorites is grilled, bacon-wrapped corn.  Simply stretch out a piece of raw bacon and then wrap it around your ear of corn. You might have to toothpick both ends of the bacon to make it stay.  Grill in the same way as I mentioned before until the bacon is crispy.  Trust me -- no butter is needed for this one!

The fun part of grilling corn, is you can get as creative as you would like.  I've made Basil Parmesan Corn, which is just grilled corn with basil, butter, and then sprinkled with parmesean cheese.  Another creative and tasty idea is pimento cheese spread on grilled corn.  Be creative and use what you have on hand -- it's often fun to try something new.  Happy grilling!  - Chef Pete

Posted by admin at Jun 14, 2016 Category: June 2016
Tags: Bucks Run Golf Club, Mt. Pleasant, Michigan, Quarry Grill, Executive Chef, Grilling, Recipes