Summer Outdoor Grilling

By Meguire Caldwell

When I was growing up, outdoor grilling, particularly in the summertime, meant family, good friends, relaxation, and gorgeous sunsets. The tantalizing aromas of sweet and smoky chicken and fresh cut asparagus took shape on the grill. My mouth still waters with all this in mind. By adopting these family traditions, I have developed a love of creating and hosting my very own gatherings. With the ability to twist in my personal choice of flavors, spices, foods, and ambiance it becomes an opportunity for my company to share in the art of food at its best. Grilling can be anything you want it to be! And with fresh and colorful ingredients, the tastes and flavors of summer are endless, and not to be missed.

It’s hard to deny the beauty in the rich, gorgeous colors of our most grillable fruits and vegetables of summer. I find the vibrancy of color of these earthly creations to be so absolutely pleasing to the eye. Their colors can’t possibly be artificially reproduced. An added benefit is that these nature’s gifts are just what the doctor ordered. Packed with antioxidants and phyto-nutrients, fruits and vegetables offer the body sustainability and balance, immunity strength, and cellular protection. In addition, some of the proteins we choose for outdoor grilling contain important fatty acids and minerals, which help to maintain optimal brain and heart function. Grilling isn’t just about “chowing down” on fabulous tasting food – it can truly be an opportunity to provide for your body the exact nutrients it craves, down to the last cell.

The following outdoor grilling menu ideas are just a few of my personal favorites. They scream out with powerful antioxidants, fatty acids, and other vitamins and minerals, and produce memorable experiences for all the senses as well.

Shrimp and Scallop Skewers, Grilled Asparagus, Mixed Greens, and Grilled Peach and Avocado Salad will surely please the crowds. When grilled simply (in olive oil, salt, pepper, and garlic), shrimp and scallop skewers can become the perfect summer entree. Both shrimp and scallops contain a high quality, lean protein, and are an excellent source of vitamin B12, vitamin D, and selenium (an important mineral that helps to prevent oxidative stress).

Asparagus is my favorite when marinated for about an hour in grapeseed oil, salt, pepper, garlic, and a touch of cayenne pepper. When grilled until just cooked, the result is a crunchy bite.  The grapeseed oil provides a background of rich, but light and herby aromatics. Top with shaved parmesan cheese for complete indulgence and added calcium. The asparagus alone offers vitamin A and C, and is particularly high in the B vitamin folate. Folate helps produce and maintain new cells, and helps prevent changes in the DNA which may lead to cancer (ods.od.nih.gov).

In grilling the peaches for the salad, sugars in the peaches are released and caramelized, leaving a rustic combination of sweet and tart flavors. Combined with avocado, you have a salad that finely compliments the seafood and asparagus. 

In addition, your cells will find comfort in the added antioxidant protection from this salad. Peaches are naturally high in fiber, vitamin A, C, and potassium (a mineral important for brain neuron and muscle nerve functions). Dark leafy greens, as those used here, are a great source of fiber, vitamin A, C, and calcium. Avocado adds vitamin E, an antioxidant known for its ability to halt the aging process and protect against heart disease and cancer. Although high in fat, the fat avocados contain is a type called monounsaturated fat, which helps lower LDL cholesterol when sub-stituted for saturated fat (www.harvesteating.com).

Your guests may completely jump head over heals at the thought of this menu, but will quite possibly go wild with anticipation upon discovery of certain wines that would pair nicely. For example, I find this particular menu to compliment a fruity, exotic California white, such as La Crema Chardonnay from the Sonoma Coast. Its stone fruit balances the richness of the scallops, while light tones of hazelnut bring out the sugars in the peach as well as the pepper of the mild greens. This Chardonnay leaves a nice finish, clean and crisp, with a full-mouth feel. 

Other outdoor menu favorites of mine include Lemon, Garlic, and Oregano Grilled Chicken; Grilled Peppers, Squash, and Tomatoes; Spiced Flaxseed – Mustard Vinaigrette; Shallot and White Wine Grilled Salmon; Basil Aioli;  Grilled White Corn on the Cob; and Grilled Mango and Jalapeno Salsa. Whatever the foods, recipes, or menus you choose for your outdoor grilling party, remember that the experience is yours. Take the time to shop for whole, fresh, and in season foods. Take time to prepare it; relax, put on some music, ask for a friend’s help and company. Discover a new wine to pair with your food, and if you’re not sure, just pick one that you think you would like. You really can’t go wrong. Have fun, and be open to the experiences that good company can bring on a gorgeous summer evening.