Weekend Cook and Tell Round Up: Let the Grilling Begin!

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Grilled Shrimp with Cilantro, Lime, and Ginger. [Photograph: Katerina]

For last week's Weekend Cook and Tell challenge we asked all of you to share your Memorial Day Grilling Menus with us. Judging by the responses, anyone who was fortunate enough to attend these cookouts was well-fed by the end of the day. Let's take a look at some of our favorite responses:

Twenty-one of nique jim's closest friends and family were in for a treat over the weekend—five regional burgers including a Philly cheesesteak topped burger, Southwest-style, a pub burger, a black and blue topped with gorgonzola, and barbecue burger. Pretty impressive spread considering nique jim custom ground a unique blend of sirloin, brisket, and short ribs for the burger mix.

Gregg used the long weekend to indulge in four nights straight of grilling. Friday began with beef tenderloin kebabs with red, yellow and green peppers, red onions and cherry tomatoes, followed by Saturday's Memphis style baby back ribs, Sunday's raspberry chipotle chicken wings, and finishing up with a Monday night meal of Italian sausage and corn on the cob.

Katerina decided to use the copious amounts of cilantro growing in her backyard to make a marinade for these grilled shrimp with lime, cilantro, and ginger.

Resident bread-baking expert dbcurrie baked up some burger buns using the grill. Baking on the grill is a great alternative to indoor oven baking when the temperatures rise.

TimWatson grilled strip steaks and chicken apple sausages were taken to the next level with the help of his new favorite hot sauce, Dragon's Blood Elixir.

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Black Bean Wehani Burgers. [Photograph: mkadey]

Over the weekend mkadey used two unfamiliar ingredients, wild leeks and Wehani rice to come up with these black bean wehani rice burgers with wild leek pesto and sautéed mushrooms.

DesignWineandDine had quite a grill-centric menu of halibut grilled with a little lemon with mango, avocado, red onion, and cilantro salsa served alongside grilled polenta with cotija cheese.

The first tomatoes of the season were the inspiration for TheKitchenWitch's grilled bread topped with tomato, prosciutto, ricotta, and basil.

While many consider Memorial Day to be the unofficial beginning of grilling season Arnold Ziffel is a year-round grilling kind of guy who enjoys nothing more than tending the coals, beer in hand, with a blanket of snow on the ground.

Thanks to everyone who dusted off the grill for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Handmade and Homemade Local Favorites.

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