3 Gourmet Grilling Recipes

 

SUMMER SNACK

Grilled salt-and-vinegar potato chips
Recipe by Bobby Flay, chef, restaurateur, and cookbook author

Add 4 large scrubbed Yukon Gold potatoes to a large pot of salted water. Bring to a boil; then lower the heat and simmer until the spuds are slightly tender, about 10 minutes. Drain the water, let the potatoes cool, and slice them into 1/4-inch discs. In a bowl, toss the slices with 3 Tbsp of olive oil; season with salt and pepper. Grill over direct medium heat until golden brown on each side, about 10 minutes. Sprinkle with salt and drizzle with malt vinegar. Makes 4 servings. 

EASY APPETIZER

Oysters with sake and jalapeno butter
Recipe by Jonathan Waxman, chef at Barbuto in New York City and culinary advisor at Rosa Mexicano restaurants

WHAT YOU'LL NEED
12 oysters, washed
2 Tbsp sake
3 Tbsp butter
1 Tbsp black peppercorns, freshly crushed
1 tsp minced jalapeno

HOW TO MAKE IT
Put the oysters on a grill over direct high heat, next to a cast-iron skillet. Add sake to the skillet; when it boils, add the butter and cook to light brown, about 3 minutes. Stir in the pepper and jalapeno. When the oysters open, move them to a platter and spoon on the butter sauce. Serve immediately. Makes 4 servings. (Before you turn up the heat, stock up on The 23 Grilling Tools Every Man Must Own.) 

FRESH COCKTAIL

Grilled pineapple crush
Recipe by Marshall Altier, bartender at JBird Cocktails in Manhattan

Grill fresh pineapple wedges over direct high heat until they soften and have dark grill marks, 3 to 5 minutes. For each drink, muddle 2 grilled wedges with 3/4 oz of simple syrup (1 part sugar dissolved in 1 part water) and 1/4 tsp of vanilla extract. Pour into a shaker along with 2 oz of a Jamaican rum, such as Denizen, and 1 oz of fresh lime juice. Add ice, shake, and strain into a cocktail glass over ice. Garnish with a slice of pineapple lightly dusted with black pepper, and a slice of lime if desired.

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