The Couple's Kitchen's James Briscione and Brooke Parkhurst whip up a delicious grill-friendly Memorial Day meal:
Grilling tips: Ribs, wings and pork chops
The centerpiece of any grill-out is a gorgeous cut of meat.
For best results:
Set up zones - Create "hotter" and "cooler" areas on the grill so you can cook at different temperatures
Try not to cook your meat directly after removing it from the refrigerator - the meat will cook more evenly if it's not ice-cold.
Let your meat rest before slicing into it. A cooling rack and proper resting time for grilled meats is essential to allow the juices to reabsorb.
Corn, Avocado, Basil Salad
The smoky, sweet grilled corn is the perfect complement to creamy avocado and bright lime juice. While we enjoyed this with pita chips as an appetizer before our beachside BBQ, it would also be a delicious topper for grilled white fish like snapper or mahi.
Lightly drizzle corn with Extra Virgin Olive Oil. Rub and season well with salt & pepper. Place corn on a hot grill. Turn frequently. Remove once kernels appear golden brown and toasted. Once the corn is cool enough to handle, shave the kernels off the cob with a sharp chef’s knife.
In a large bowl, combine all ingredients and one extra teaspoon of Pompeian Extra Virgin Olive Oil. Season with salt & pepper to taste.
Serve immediately, either as an appetizer with tortilla chips, or on top of grilled fish.
Grilled Fruit Ice Cream Sundae
Summer's first sweet peaches make for a fantastic "grillable" dessert
Preheat a grill to high. Place the four halves of the peach on the grill cut (flat) side down
Cook 2 minutes and remove the peaches to four separate bowls so the grilled side is facing up
Top each with a large scoop of vanilla ice cream and spoon over a generous amount of the bourbon caramel sauce
Double Down Cocktail
1/2 ounces Johnnie Walker Double Black
3 ounces Ginger Beer
Lime Wedge for garnish
Build in a highball glass over ice and stir gently. Garnish with a lime wedge
For more information visit thecoupleskitchen.com