The words summer grilling evoke the wonderful flavor of bringing the outdoors onto your plate—whether you’re enjoying shrimp with a splash of fresh lime or haloumi cheese topped with honey and mint. Not all of us have access to a BBQ, however, in which case the simple grill pan is a handy companion for the summer cook. (Have stovetop, will grill.)
We asked Ben Mims, food editor at Saveur magazine, for a fresh take on summer grilling. Here are two of his favorites:
The caramelized sugars of the grilled fruit creates a richness and smoky-sweet depth.
1 kiwi, peeled and sliced
1 mango, peeled, cut away from pit, and sliced
1 orange, sliced
1 star fruit, sliced
1⁄2 pineapple, peeled, cored, and sliced
1 stick cinnamon
1⁄2 vanilla bean, split
1⁄2 cup soda water
2 tbsp honey
1 cup Italian lemon soda, such as San Pellegrino Limonata
1⁄2 cup apricot brandy
1 bottle (750 ml) white wine
Mint sprigs, for garnish
1. Heat your cast-iron grill pan over medium-high. (Alternatively, build a medium-heat fire in a charcoal grill, or heat a gas grill to medium.) Working in batches, grill the kiwi, mango, orange, star fruit and pineapple, turning once, until charred on both sides, 4 minutes for kiwi, 6–8 minutes for mango and orange, and 8–10 minutes for star fruit and pineapple. Transfer to a pitcher with cinnamon and vanilla bean.
2. Bring soda water and honey to a simmer in a two-quart saucepan over medium-high. Cook until honey has dissolved, 2–3 minutes; transfer to pitcher with fruit. Add lemon soda, brandy and wine. Refrigerate two hours; serve with mint sprigs.
CHARRED CABBAGE SLAW
In this offbeat slaw, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits.
1⁄2 cup sugar
1⁄4 cup fish sauce
2 tbsp fresh lime juice
1 tsp sambal oelek
1 clove garlic, minced
2 tbsp canola oil
1 head green cabbage, cut into 8 wedges
Kosher salt and freshly ground black pepper, to taste
2 red Thai chiles, stemmed and minced
1 small red onion, thinly sliced
1⁄4 head red cabbage, thinly sliced
1. Heat sugar, fish sauce, lime juice, sambal oelek, garlic and 2 tbsp water in a two-quart saucepan over high; simmer until sugar has dissolved, 2–3 minutes. Remove dressing from heat and cool.
2. Heat your cast-iron grill pan over medium. (Alternatively, build a medium-heat fire in a charcoal grill, or heat a gas grill to medium.) Brush oil on green cabbage wedges and season with salt and pepper; grill, turning as needed, until charred all over, 18–20 minutes. Let cool slightly, then core and thinly slice. Toss with reserved dressing, the chiles, onion and red cabbage.