Labor Day is around the corner, camps and vacations are coming to an end and families are slowly getting prepared for a new school year. So, what does one do to savor these waning days of summer here in the sunshine state? Well, Milcarsky’s Appliance Centre’ has a tried and true suggestion…Grill out! Whether you have a full outdoor kitchen or a standard grill, cooking outdoors can produce mouthwatering results as well as bring an extra ambiance to your meal’s setting when enjoyed outside. It is a great way for family and friends to gather around to enjoy a delicious meal as well as each other’s company, Al Fresco style.

A Quick Word On Marinades:
Marinating your meats ensures a delicious flavor, just be extra careful not to use an aluminum pan to store your meat and marinade in because it reacts to acids and can leave a metallic taste. Also, do not use any leftover marinade on your meat unless it is boiled for at least 3 consecutive minutes, it can contain harmful bacteria and no one wants to get food poisoning!

Rosemary Chicken Recipe: From Capital Grills

Ingredients (Serves Four)

• 3 1/2 lbs whole chicken, cut into parts (6-8 pieces)
• 4 plump garlic cloves
• 4 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon peel
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh thyme
• 1 teaspoon dried sage
• 1 teaspoon ground black pepper (or to taste)

Instructions

1. In a food processor or blender, mix the garlic, oil, and lemon juice/peel until smooth. Pour into a bowl.
2. Add seasonings and stir to make a paste. Brush over chicken pieces, cover, and chill 6 hours or overnight; discard any excess marinade.
3. Preheat the barbecue to medium heat. Grill chicken 15 minutes; turn over and cook another 20-25 minutes or until fully cooked.

Spicy Grilled Shrimp: From Subzero/Wolf

Ingredients

• 36 large uncooked shrimp, peeled and deveined (2 pounds)
• 1/2 cup olive oil
• 1/2 cup fresh basil, finely chopped
• 4 cloves garlic, crushed
• 2 tablespoons white wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons hot pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation Method

Create marinade by combining olive oil, basil, cloves, white wine vinegar, Worcestershire sauce, hot pepper sauce, salt and pepper in bowl.

Thread 6 shrimp, evenly spaced, onto 12-inch metal skewers. Place shrimp skewers in 15×10 glass baking dish. Pour all but 1/4 cup marinade over shrimp; turn skewers to coat shrimp fully. Cover and chill the skewers and the remaining marinade for one hour.

Bring grill to medium-high heat. Grill shrimp until approximately 2 1/2 minutes per side – or until just opaque in center. When done, place skewers on a platter and spoon the remaining marinade on the shrimp. Serve immediately.

Grilled Zucchini and Leeks (with Walnuts): By Capital Grills

Grilled vegetables are a summertime must have and make great side dishes to compliment any meal or can be enjoyed all on their own.

Ingredients

• 1/2 cup Walnuts, chopped
• 1/2 cup Walnuts, chopped
• 2 tablespoons fresh lemon juice
• 5 tablespoons olive oil, divided
• 2 large leeks, halved lengthwise with root attached, rinsed
• 2 large zucchini, halved lengthwise
• 1/4 cup parsley leaves (salt and ground pepper, to taste)

Instructions

1. Preheat Lynx Grill to medium-high heat, or 550 F
2. Toss walnuts with garlic, lemon juice, and 3 tbsp oil in a large bowl. Season with salt and pepper to taste.
3. Brush leeks and zucchini with the remaining 2 tbs olive oil. Season with salt and pepper to taste. Grill vegetables for around 6 minutes on each side
4. Transfer vegetables to a cutting board and cut leeks and zucchini into bite-size pieces. Combine vegetables and parsley with walnuts in a bowl. Season with more salt and lemon juice as desired. Serve while warm.

Something A Little Different

OK, so this next recipe doesn’t involve a grill but was too delicious not to include with the others. Broccoli Salad is a summertime favorite and can be made ahead of time, its quick, easy and packed with flavor.

Alabama Broccoli Salad by American Range

Ingredients:

Salad

• 5-6 cups broccoli florets 1 lb, this was about 2 1/2 heads of broccoli for me (450g)
• 1 cup sharp cheddar cheese thicker, not finely shredded (115g)
• 2/3 cup dried cranberries (85g)
• 1/2 cup crumbled bacon (60g)
• 1/2 cup salted sunflower seeds (60g)
• 1/3 cup red onion diced into small pieces (50g)

Dressing

• 3/4 cup mayo I use olive oil mayo (175g)
• 1/4 cup sour cream (70g)
• 1 1/2 Tablespoon white wine vinegar
• 3 Tablespoons sugar (40g)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
2. In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
3. Pour dressing over broccoli combination and toss or stir well.
4. Keep refrigerated if not consuming right away.

Living and working here in beautiful Central Florida certainty offers many chances for us to enjoy our outdoor spaces. If you would like to see more recipes like these as well as others, please visit the recipes tab on Milcarsky’s Appliance Centre’s website or use (this) link.