Grilling Fresh New Ideas
As the days of summer start to wind down, I’m sad to know that soon I’ll be reaching for my sweaters instead of shorts and start to crave those thick and gooey wines that stick to your ribs like peanut butter. But one thing’s for sure, I’ll miss all this delicious fresh produce that we are all just starting to wonderfully lavish in when it comes to our gardens’ vegetables. Tomatoes. Ahhh, Tomatoes. I love them. Fresh, right off the vine and ready to eat right out of your hand, throw in a salad or pop on the grill. But ‘popping on the grill’ suddenly has a new meaning for me when it comes to tomatoes after my week’s favorite ‘foodie’ moment.
My husband, is the ultimate grill master. I must say that he is the cook in our house. His natural ability to ‘whip up’, ‘put together’ and ‘pair ingredients’ is suitably, a brilliant trait. His momma raised him well, and lucky for me. But the coolest part about his love for the kitchen, is his love for trying new things. And one person that always intrigues him to try new things is, Alton Brown. You know Alton Brown, food scientist from the Food Network Show ‘Good Eats’. If there was one food that you wanted to know more about – I’m quite sure you’d find it, and its history on Alton’s show. From pomegranites to espresso, he’ll show you the nuts, bolts and preparation to almost everything FOOD.
The topic this week: Pizza, on the Grill. So, we tried it. Here’s how it all went down…
Step 1. Make your dough and crank your grill on high. When the grill has reached it’s highest temp, brush on a good deal of olive oil to one side of your dough. Flop it on the grill for approx 1.5 minutes.
Step 2. Take 2 good size fresh garden tomatoes and pop them on right next to your dough. As the dough cooks, roll the tomatoes on all sides to even up the grilling on them.
Step 3. Flip your dough on the grill after your time’s up, making sure to olive oil up the other side before setting back on grill. Give the dough another good minute to brown up before adding ingredients.
Step 4. Tomatoes are done and skins should be curling up over the meat of the vegetable. Take the tomatoes and literally squish them right over your grilled dough (all while still on the grill), leaving just the core of the tomato in your tongs to discard. Voila! Your sauce is done.
Step 5. Take sliced (slightly dried with paper towels) pieces of fresh buffalo mozzarella and place over sauce. Add fresh leaves of basil, top off with a pinch of salt and cracked pepper and let grill for approx one more minute.
Bam! A Perfect Summer Pizza! Unbelievably fresh, a bit charred with a thin crispy crust and oozzing with amazingly delicious flavors. One of my favorite summer suppers to date.
Wine Pairing: From Argentina ~ The Meschini Malbec/Syrah Blend. Can be found locally from South Lyndale Liquors to Solo Vino in St Paul. The wine with its slightly smokey notes, juicy fruit and soft tannins seemed to be the perfect pairing! Fabulous.
Because it was technically ‘Pizza Night’ at our house – here are a couple other shots of some others thrown on the grill.
Mozz, Fresh Veggies and Sausage Pizza along with one of our favorites, Thai Chicken Pizza.
Oh yeah, and followed up with my famous Red Velvet Cake with a sassy glass of Rosenblum Zinfandel!! I think I went to bed with a belly ache, but it was all worth it- trust me.
