Blanch 1 bunch trimmed broccoli for 3 minutes. Make marinade of 1/2 cup brown rice vinegar, 1/2 cup soy sauce, 1/4 cup honey, 1 clove minced garlic, and 1T lightly toasted sesame seeds. Pour marinade over broccoli, refrigerate and marinate 1 hour. Grill on high heat turning often until just tender, 5-6 minutes
In a glass dish marinate four 6 ounce salmon filets topped with 1 thickly sliced red onion in a mixture of 1/4 cup teriyaki sauce, 2 Tbsp vinegar, 4 cloves minced garlic, 1 tsp dried ginger and 1 tsp oil for 15 – 30 minutes. Remove salmon and onion from the marinade and grill on a greased grill rack over hot fire until flaky.
Acorn Squash
This is a simple and seasonal recipe from our online recipe e-book Seasonal Side Dishes from the Grill.
Cut 3 acorn squash in half and remove seeds. Brush the flesh side of each squash with 3 tsps oil. Cover each squash half with foil. Poke holes in foil to let the smoke through and put squash, cut side down in a 225 degree smoker for 2 hours or until the squash is tender. In a saucepan, melt 6 Tbsps butter and add 2 tsps cinnamon, 1/4 cup brown sugar and 1/2 tsp chili powder. Drizzle the spicy butter over the squash half and serve.
This is great served with marinated pork chops and Robert’s Grill Wilted Romaine Salad.
Modify this recipe to a gas grill by not poking holes in the foil. Cook just till the squash is tender. The sweetness of the cinnamon and brown sugar is kicked up by the chili powder. Yummm…
Have you got a favorite recipe for side dishes on the grill?
© 2011 Maschinos
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