July is here and its grilling time. Everyone is out enjoying the sun and fresh air at the beach, on their boat, or right in their back yard. Having had a patio built at my house last summer and wanting to have lots of company, I now own a grill for the first time in my life and am having fun learning how to use it and of course trying lots of new recipes. I look for those that are easy and can be prepped ahead in case I get invited out to someone’s boat for an afternoon!
I’m finding that kabobs are super for the grill (as I am sure all of you already know) and not being a big meat eater, I am using chicken and fish along with fresh vegetables that are abundant at the farm stands during the summer.
Before giving you a few of my new favorite recipes, here are some safety tips I found online for using different types of grills on your boat (Thanks to an editor of Boat US Magazine).
• Never grill while underway.
• When onboard, never leave a lit grill unattended, even for a moment.
• Never use gasoline or any other non-approved accelerant to light a charcoal grill on your boat.
• Read, understand, and follow the instructions that came with the grill.
• Make sure embers cannot fall from the grill onto any part of the boat.
• Most marinas do not allow open flames, or grills, for safety reasons. Check with the marina staff before lighting a grill.
• If using propane, always ensure that connections are tight, correctly attached, and leak free. If you suspect a leak, check connections with a soapy water solution. If bubbles form when brushed onto a joint, then you have a leak.
• Put out the grill as soon as you have finished cooking, and cool completely before you put it away.
• Make sure you detach and store portable grills before getting underway, or you might leave it behind in your wake.
• If using an open flame, make sure the grill is well aft and downwind of any biminis or sail covers.
Now let’s eat…
Sea Scallops & Bacon Kabobs
8 oz. of sliced bacon
2 lbs. of sea scallops
3 small zucchinis
3 Tb. of olive oil
3 Tb. of fresh lemon juice
4 cloves of garlic, finely chopped
1/4 cup of fresh basil or parsley, finely chopped
1 tsp. each of salt and black pepper
1 lemon, cut into quarters
Oddly enough, you boil the bacon in a skillet in an inch of water for 2 minutes. Transfer to a paper towel, pat dry and cut in half crosswise. Wrap each scallop with a slice of bacon. Cut the zucchinis in half lengthwise and then into 1-inch pieces. Alternately thread the scallops and zucchini onto 8 skewers. Transfer to a sealable container and refrigerate until ready to use.
In another small sealable container, mix together the olive oil, lemon juice, garlic, basil (or parsley), salt and pepper, then refrigerate.
Prepare your grill. While it’s heating, brush the kabobs with the olive oil mixture. When ready, grill the kabobs for 5-6 minutes, turning them a quarter every minute or so until they are opaque in the center. Serve with lemon juice squeezed over them. Serves 8.
Hawaiian Chicken Kabobs
½ cup of frozen orange juice concentrate
1/4 cup each of honey and soy sauce
2 tsp. of curry powder
1 tsp. of ground ginger
4 boneless, skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, cleaned and cut into 1-inch pieces
1 can pineapple chunks, drained (or use a fresh pineapple cut into chucks)
Mix together the orange juice concentrate, honey, soy sauce, curry powder and ginger. Alternately thread pieces of chicken, bell pepper and pineapple onto 8 skewers. Place in a sealable container just large enough to hold them and pour the sauce over them making sure all sides are covered. Refrigerate until ready to use (up to 4 hours).
Prepare your grill. When ready, grill the kabobs for 8-10 minutes, basting with the sauce and turning several times to cook all sides, until chicken is cooked through. Serves 8.