While many home cooks long to be the master of the flame, summer grilling recipes need to deliver ease with impeccable flavor. Robert Irvine might make manning the grill look easy, but the reality is that a few simple tips will create delicious dishes.
From his Food Network shows to his restaurants to his social media feed, Robert Irvine is always ready to lend a helping hand. While he has been integral in helping restaurants and chefs discover their culinary creativity, that advice isn’t limited to the person manning the pass. Irvine has plenty to share to make the home cook a star behind the grill.
With summer grilling on the menu, Irvine appreciates that many people are ready to step outside and light the flame. Although sometimes that cooking technique can be intimidating, that flame cooked meal can offer delicious, robust flavor.
When asked about his perspective on summer grilling recipes, Robert Irvine shared:
“For me, summer grilling is all about staying out of the way. Ribs and steak are some of my favorite foods; a little bit of thoughtful seasoning goes a long way, and the flame does the rest. As for fruit and vegetables, again, with the grill you’re in this great position of being able to step back and stay out of the way. The flame will enhance those veggies beyond what you can do on the stovetop, and with fruit, it caramelizes the sugars already there. After a few short minutes you’ve got something novel, delicious, and healthy, to boot.” – Robert Irvine
Easy to master summer grilling recipes from Robert Irvine
Food television tempts with all those summer grilling recipes, but the reality is that the dishes are deceptively easy to master. Truthfully, it is about appreciating the cooking technique blended with some good flavor.
For example, having a great, versatile dry rub is a grilling essential. Check out Irvine’s recipe for a BBQ Dry Rub.
BBQ Dry Rub – (Makes about 2 cups)
- 2 tbsp Paprika
- 4 tbsp Chili Powder
- 2 tbsp Ground Coriander
- 4 tbsp Garlic Powder
- 3 tbsp Onion Powder
- 4 tbsp Ground Cumin
- 1 tbsp Cayenne Pepper
- 3 tbsp Black Pepper
- 3 tbsp Dry Crushed Oregano
- 1 tbsp Kosher Salt
- Mix all of the ingredients together well.
This BBQ Dry Rub can be used on meat or seafood. When using on meat, sprinkle it on and let it sit for 30 minutes. For seafood, sprinkle on the seasoning and cook immediately.
While the protein might get all the oohs and ahhs, vegetables need to be part of the summer grilling recipes menu. This recipe for Grilled Eggplant will have everyone going back to get a second helping of vegetables.
Grilled Eggplant (Serves 4)
- 2 whole eggplant
- 2tbsp grapeseed oil
- 2 tsp Kosher Salt
- 2 cups tomato sauce
- 3 tbsp crumbled feta cheese
- 5 basil leaves, torn
- 1 spicy Italian sausage, grilled and sliced
- Using a fork, poke holes in the eggplant starting at the top and going to the button, the entire way around
- Place eggplant on a sheet tray and coat with grapeseed oil, and kosher salt. Allow to sit for approximately 2 hours prior to cooking.
- Place eggplant on medium to a low grill, and cook for 30 minutes turning frequently.
- It is OK to have some char but don’t let the eggplant burn. It can be hard to see because of the eggplant’s dark color.
- After the eggplant is just cooked through, cut it in half, top with basic tomato sauce, sliced sausage, and crumbled feta.
- Place back on a low grill and cook for approximately 7 to 10 minutes.
Since many people prefer a sweet note in a meal, why not put some seasonal fruit on the flame. Peaches are a wonderful stone fruit that can be a touch sweet and savory.
In this grilled peaches recipe, the salad blends sweet and savory. Instead of that caprese salad, this option has a little more robust flavor.
Also, use this grilling technique in a dessert recipe, too. Consider just grilling the peaches and adding a dollop of whipped cream, crème fraiche or ice cream instead.
Grilled Peaches & Burrata Salad – (Serves 2)
- 8 oz. burrata ball, split in half
- 2 peaches, quartered
- 3 cups arugula
- ¼ cups grapeseed oil
- ¼ chups sherry vinegar
- 1 shallot, sliced thin
- ¼ cup toasted sliced almonds
- Heat grill to medium heat. In a medium mixing bowl, lightly coat the peaches with a small amount of grapeseed oil, and lightly season with salt and fresh ground black pepper.
- Place peaches on the grill and cook for approximately 5 minutes on each side.
- In another mixing bowl, add sherry vinegar, sliced shallots, and whisk grapeseed oil to make a vinaigrette.
- Place arugula, toasted almonds, and thinly sliced shallots in bowls. Dress with about 2 oz. of vinaigrette and season with salt and pepper.
- Top with 2 grilled peaches and burrata. Add another dash of salt and fresh ground pepper and serve.
What are some of your favorite summer grilling recipes? Are you ready to try these recipes from Robert Irvine?