South Dakotans have shown that they love to grill. From steak to chicken and vegetables and fruits, there is just something about firing up the grill that makes everything taste better.
There are many brave souls in South Dakota who battle the cold and use their grills through the winter months. Those with gas grills are more fortunate than charcoal grillers as they can use the grills in colder weather. But even the gas grillers were foiled by Mother Nature in 2019 as snow was a big obstacle to getting the grills fired up.
In February, when there were plans to dust off the grills and pull them out of the garage, Mother Nature put a damper on the grilling season with snowstorm after snowstorm.
March followed suit, and now April is almost over and grilling season is just beginning for most of us in South Dakota.
To celebrate the weather just now warm enough for charcoal grilling and to add something new for gas grillers, the following are recipes that are off the beaten red meat and chicken path of grilling season.
Adding a new recipe or two can open a new door to grilling season.
on the Cob
Husks or no husks? Grillers can grill corn with the husks still on: but first, partially shuck the corn (leaving the husks attached at the end) and remove as much of the silks as possible. Season the corn with salt and pepper, maybe a slick of butter or oil. Pull the husks back over the corn and plop them on the grill. This helps protect the corn kernels steam a bit while they’re grilling, making them even more tender.
Or shuck the ears completely before slapping them on the heat. Either way, grilled corn takes about 10 minutes, not much more or less.
Another secret to what is referred to as the sweetest corn on the cob ever is as follows: Put corn (husks and silk on) in a cooler filled with 1/2 cup sugar and water and let soak for about four hours. Put on hot grill turning frequently. Remove the husks and silk and enjoy the sweetest corn ever.
Zesty Corn on the Cob
2 Tbsp canola oil
Kosher salt and freshly ground black pepper
8 ears corn, fresh or frozen and thawed
1 stick unsalted butter
1/4 cup mayonnaise
1/2 teaspoon onion powder
1 lime, zested
Heat a grill or grill pan over medium heat.
In a small bowl, combine the canola oil, salt and pepper, to taste.
When the grill is hot, brush the corn with the seasoned oil. Grill on all sides until the corn is charred and tender, about 12 minutes.
While the corn is grilling, in a bowl combine the butter, mayonnaise, onion powder, and lime zest.
When the corn is cooked, generously brush on the flavored butter and serve with a wedge of lime.
Mexican Grilled Corn
4 ears corn
1/2 cup mayonnaise
1 1/2 cups sour cream
1/4 cup freshly chopped cilantro leaves
1 cup freshly grated Parmesan
1 lime, juiced
Red chili powder, to taste
2 limes cut into wedges, for garnish
Remove the husks of the corn but leave the core attached at the end so you have something to hold on to. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.
Grilled Stuffed Peaches
4 large peaches
1 cup frozen blueberries
1/3 cup brown sugar
3 Tbsps lemon juice
Wash and halve peaches. Remove pit. Place peaches on aluminum foil so that you can fold up the foil and seal the peaches in.
Spoon 2 tablespoons of berries into each peach half. Sprinkle 2 teaspoons of brown sugar on each and 1 teaspoon lemon juice. Fold up foil and seal.
Place on hot grill and cook for 15 to 18 minutes. Turn once. Serve right out of the foil.
Grilled Balsamic Mushrooms
1/4 cup balsamic vinegar
2 Tbsp low-sodium soy sauce
2 cloves garlic, minced
Freshly ground black pepper
1 lb cremini mushrooms, sliced 1/2-inch thick
Freshly chopped parsley, for garnish
In a large bowl, whisk together balsamic, soy sauce, garlic, and pepper. Add mushrooms and marinate 20 minutes.
Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes per side.
Garnish with parsley before serving.
Grilled Bananas with Cinnamon and Sugar
Vegetable oil for the grill
4 bananas, ripe but not overly soft
1 Tbsp granulated sugar
1 tsp ground cinnamon
1 pint best-quality vanilla ice cream
1/2 to 3/4 cup toasted pecan pieces
2 Tbsps best-quality bourbon
Prepare a medium charcoal or gas grill fire. Brush the grill grate clean.
Slice the bananas, still in their skin, in half lengthwise and then crosswise so that each banana yields four pieces. In a small bowl, mix the sugar and cinnamon. Lightly sprinkle the cut sides of the bananas with some of the cinnamon sugar (you may not need it all). Let sit 5 minutes so the sugar can start to dissolve.
Put the bananas cut side down on the grate and cover the grill. Grill until marks appear, 2 to 3 minutes. Using tongs, flip the bananas, cover the grill, and cook until the skin starts to pull away from the banana, about 5 minutes more. Remove from the grill and let cool for 2 to 3 minutes. Peel and serve the bananas on top of vanilla ice cream, sprinkled with the pecan pieces and drizzled with bourbon.