Fire Up the Grill: These Delicious Recipes Taste Just Like Summer

Updated 05/08/19

Few cooking methods are synonymous with summer quite like grilling. As dusk falls after a long, hot day, there's nothing quite like inviting friends over to fire up the grill and dine alfresco with a glass of rose in hand. That's just what Food52 had in mind when it launched its latest cookbook, Any Night Grilling.

"Grilling is ideal for this occasion, of course, because you're outside and can appreciate the sights and sounds of the evening (the light, the birds, the smell of the crackling fire), and the process tends to draw friends and family around the fire as well," says author Paula Disbrowe. It can be used for much more than burgers and brats too. "I love to grill dough for flatbreads and pizza crust, leafy greens for salads, and fruits for cocktails and desserts," she says.

The cookbook spans crowd favorites like tacos and hot dogs, as well as unexpected additions, like smoky eggplant dip and seafood paella, proving that the grill might be the most underrated, underused item in your cooking arsenal. Fire up the grill and start with these three stellar recipes from Any Night Grilling—they're guaranteed to attract a crowd.

Porchetta-Style Pork Kebabs With White Beans

easy grilling recipes: Porchetta-Style Pork Kebabs with White Beans
Food52 Any Night Grilling

Traditional Italian porchetta—pork flavored with garlic and herbs—is a showstopper, a massive rolled roast that's a long-cooked affair. It's not gonna happen on a weeknight. But these pretty kebabs made with pork tenderloin and rosemary branches create similar flavors in a fraction of the time. After the meat is charred over high heat, it finishes cooking over white beans that capture the delicious drippings.

Ingredients:

8 sturdy rosemary sprigs, ideally about 8 inches long
1 pork tenderloin
2 tablespoons freshly chopped thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 15-ounce cans cannellini beans, drained
3 or 4 fresh bay leaves torn
Olive oil, for drizzling and brushing
2 large lemons

8 sturdy rosemary sprigs, ideally about 8 inches long
1 pork tenderloin
2 tablespoons freshly chopped thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 15-ounce cans cannellini beans, drained
3 or 4 fresh bay leaves torn
Olive oil, for drizzling and brushing
2 large lemons

Directions:

Remove all the rosemary leaves from the branches except 2 inches at the top of each. With a sharp knife, cut the leafless end of each branch at an angle to make a point, which will make it easier to skewer the pork. Coarsely chop the rosemary leaves you removed from the branches.

Cut the pork into 1 1/2- to 2-inch pieces and place in a bowl. Season with 2 tablespoons of the chopped rosemary, the thyme, garlic, and a generous sprinkling of salt and pepper. Set aside to marinate at room temperature while you prepare the grill.

In an aluminum drip pan, combine the beans, bay leaves, and a generous drizzle of olive oil and season with salt and pepper.

Prepare a charcoal grill for two-zone cooking and build a medium-high fire or heat a gas grill too high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, and then carefully wipe with a lightly oiled towel again.

Skewer the pieces of pork with the rosemary sprigs. Avoid packing them too tightly or they won't cook evenly. When you're ready to grill, remove the cooking grate, place the pan of beans alongside the coals, and return the cooking grate. (For a gas grill, turn off one burner for indirect cooking and place the filled drip pan over the unlit burner.) Brush the pork skewers with olive oil and season with salt and pepper. Grill the pork kebabs over direct heat until nicely browned on each side, 12 to 14 minutes total.

Gulf Coast Shrimp Tacos

easy grilling recipes: Gulf Coast Shrimp Tacos
Food52 Any Night Grilling

Here in Austin, where a favorite restaurant marquee reads "Body by Queso", it's not uncommon to have tacos three times a day. The routine isn't as strange or repetitive as it sounds because it's easy to have an entirely different experience at each meal. For instance, I might have egg-and-chorizo tacos for breakfast, a brisket taco for lunch, and this spicy, refreshing combination for dinner. The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.

Ingredients:

3 tablespoons olive oil
2 tablespoons fresh lime juice
2 chipotle peppers in adobo sauce
2 cloves garlic, minced, or 2 teaspoons Smoked Garlic (recipe follows)
Kosher salt and freshly ground black pepper
2 pounds medium or large shrimp (preferably Gulf), peeled and deveined with tails removed
8 to 10 corn tortillas
1⁄2 head napa cabbage, thinly sliced or shredded
1⁄2 head red cabbage, thinly sliced or shredded
2 large carrots, peeled and shredded
Leaves from 1 small bunch cilantro, coarsely chopped
1⁄4 cup mayonnaise
2 tablespoons fresh lime juice
1⁄4 cup olive oil
Kosher salt and freshly ground black pepper
2 tablespoons hot sauce (preferably Crystal or Cholula), plus more for serving

3 tablespoons olive oil
2 tablespoons fresh lime juice
2 chipotle peppers in adobo sauce
2 cloves garlic, minced, or 2 teaspoons Smoked Garlic (recipe follows)
Kosher salt and freshly ground black pepper
2 pounds medium or large shrimp (preferably Gulf), peeled and deveined with tails removed
8 to 10 corn tortillas
1⁄2 head napa cabbage, thinly sliced or shredded
1⁄2 head red cabbage, thinly sliced or shredded
2 large carrots, peeled and shredded
Leaves from 1 small bunch cilantro, coarsely chopped
1⁄4 cup mayonnaise
2 tablespoons fresh lime juice
1⁄4 cup olive oil
Kosher salt and freshly ground black pepper
2 tablespoons hot sauce (preferably Crystal or Cholula), plus more for serving

Directions:

In a food processor or blender, puree the olive oil, lime juice, chipotles, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Pour the mixture into a resealable plastic bag. Add the shrimp and use your hands to coat the shrimp. Seal the bag, pressing out the air, and set aside to marinate at room temperature while you heat the grill or refrigerate for up to a day.

Prepare a charcoal grill for two-zone cooking and build a medium-high fire or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, and then carefully wipe with a lightly oiled towel again. If you're using a grill basket, allow it to heat for 10 minutes before cooking.

To make the slaw, in a large bowl, toss together the cabbages, carrots, cilantro, mayo, lime juice, and olive oil to combine. Season with salt, pepper, and hot sauce and toss again, and then taste and adjust the seasoning as desired (adding more lime juice, mayo, or other seasonings). Set aside or refrigerate for up to a day.

Remove the shrimp from the marinade and grill over direct heat, stirring and flipping them with tongs until evenly cooked for about four minutes. Transfer the shrimp to a serving bowl and cover with aluminum foil to keep warm.

Hot Dogs With Gingery Beet Ketchup

easy grilling recipes: Hot Dogs With Gingery Beet Ketchup
Food52 Any Night Grilling

For most of us, biting into a hot dog—the snap of crisp skin, juicy meat, spicy mustard—is an iconic summer pleasure. But grilling hot dogs at home is a no-brainer any night—they need only a few moments over medium-high heat, and the confluence of interesting condiments and other tasty components (toasted bun, cold beer) add up to a spectacular experience.

Ingredients:

8 all-beef hot dogs (preferably uncured organic or grass-fed)
8 hot dog buns, split
1 cup cider vinegar
1⁄4 cup diced red onion
1⁄4 cup packed light brown sugar
3 tablespoons grated fresh ginger
1 pound cooked, peeled, and diced red beets
1 teaspoon kosher salt
1⁄2 teaspoon ground coriander
Pinch of ground allspice

8 all-beef hot dogs (preferably uncured organic or grass-fed)
8 hot dog buns, split
1 cup cider vinegar
1⁄4 cup diced red onion
1⁄4 cup packed light brown sugar
3 tablespoons grated fresh ginger
1 pound cooked, peeled, and diced red beets
1 teaspoon kosher salt
1⁄2 teaspoon ground coriander
Pinch of ground allspice

Directions for Hot Dogs:

Prepare a charcoal grill for two-zone cooking and build a medium-high fire or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, and then carefully wipe with a lightly oiled towel again.

Grill the hot dogs over direct heat until charred and heated through (they'll turn a shade darker and look taut) for three to four minutes. Set aside to rest while you toast the buns.

Directions for Gingery Beet Ketchup:

In a saucepan over high heat, bring to a boil 1 cup cider vinegar, 1⁄4 cup diced red onion, 1⁄4 cup packed light brown sugar, 3 tablespoons grated fresh ginger, and 1 pound cooked, peeled, and diced red beets. Lower the heat and simmer until thickened and the vegetables are very tender for about 12 minutes. Remove beets from the heat, cool slightly, and then puree in a food processor with 1 teaspoon kosher salt, 1⁄2 teaspoon ground coriander, a pinch of ground allspice, and freshly ground pepper to taste until very smooth (add water if needed for desired consistency). Transfer to an airtight container and refrigerate for up to two weeks. Makes about 3 cups. Also great with grilled cheese!

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