Just about anyone can grill. It si one of the oldest and simplest of cooking methods. Just be sure to watch the internal temperature of the meat and you are an above average griller.
The difference between any guy (or gal) with a grill and "That Guy" (or Gal), that guy that is known far and wide around the Cul de Sac as the master of the grill and the perfect host for a Summer Holiday party is the side dishes and condimets.
With just a little time and effort you can replace the bottles of store bought sub-par ketchups, mustards and relishes with a few specialty sides and condiments...
Like this littel gem. Beautiful fresh summer colors that taste as fresh and good as it looks. And sure enough, I had just enough fresh tomatoes from my garden to make this (That is one long couple of weeks when the first tomatoes get a good size but refuse to rush from green to red). When possible, always hunt down the local fresh produce. Nothing better.But it is the roasted garlic that will really make this dish shine. When slow roasted, garlic becomes sweet... Almost candy sweet. Added with the wonderful sting of a single diced jalapeno and you have that magical sweet and heat thing going.
Oh, one more tip... whenever possible, consider adding some Cumin spice. Makes those fresh tomatoes sing!!!
This dish is fantastic as a started chip and dip, slather some of this on a hot dog, add as a compliment to a grilled Salmon fillet, grill a few toast points and serve up a wonderful fresh Bruschetta (dare I suggest a single cube of Cantaloupe on a fork with a bit of this... Really!).
Roasted Garlic
Tomato Salsa
Ingredients
- 1 Head Garlic
- 1 TBS Olive Oil
- 1 Pinch Sea Salt
- 2-3 Medium Tomatoes, fine Diced
- 1/2 Medium Red Onion, fine Dice
- 1 small Jalapeno Pepper, srem, seeds and white rib completly removed, fine Dice
- 1/2 Cup Loosely packed Fresh Cilantro, fine Dice
- 1/4 Cup Loosley packed Fresh Oregano, fine Dice
- 1 tsp Cumin
- 1 Pinch each, Salt and Pepper
- First, slow raost the garlic to make it sweet. Pre-heat the oven to 325 degree.. Take a full head of garlic, slice the top exposing each head.
- Drizzle the olive oil generously over the garlic head/
- Salt the head... Wrap loosly, but seal the edges in an aluminum foil "tent".
- Bake for 1 Hour 15 Minutes.
- Allow to cool, remove cloves and squeeze the roasted garlic from the cloves and chop fine
- Once the garlic is roasted and chopped, simply combine all remaining ingredients.
- Allow to rest in the refrigerator for 1 hour before serving so the tastes can mix and mingle.
- Serve Chilled and ENJOY!
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Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!
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Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!
LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!
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This would be so great on a chicken fajita!
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