13 Surprising Foods to Throw on the Grill Fine Cooking
I’m starting to understand why grilling inspires such fervor and devotion among so many cooks. Once you get bitten by the grill bug, you start eying everything in the kitchen in terms of “Will it grill?” Which is why this round-up of unlikely, but very grillable, foods in the most recent Fine Cooking spoke right to my char-loving heart.
I am all about grilling pizzas and flatbreads (two of Fine Cooking’s suggestions), so their idea to add quesadillas to that list fits perfectly with my love of seared carbohydrates. Add to this Fine Cooking’s reminder that aged provolone and halloumi are totally grillable, and I have all my favorite food groups.
Their idea of grilling nuts in little tin-foil packets made my eyes pop. Can you imagine what these crisp, smoky morsels would add to salads and granola? Or even better: ground into a nut butter for grown-up PB&J?
In the cocktail department, I can’t wait to try grilling olives and herbs to stir into my martinis. That just sounds crazy delicious to me.
I could go on and on here (yeah, I have the grilling bug for sure), but it’s better that you go check it out yourselves. The full list of “13 Things You Didn’t Know You Could Grill” is in the June/July 2011 issue of Fine Cooking. You can see an abbreviated version with links to recipes on their website:
• 10 Foods You Thought You Couldn’t Grill from Fine Cooking
What’s the most unusual, yet surprisingly awesome, thing that you’ve ever grilled?
Related: Round-Up: Grilled Desserts
(Images: Fine Cooking)