June 30th, 2017
A summer without barbecue? That would be like peanut better without jelly. That McCartney without Lennon. Stockton without Malone.
From plates after plate of watermelon to hours and hours of throwing lawn darts and Frisbees, barbecuing, also known as grilling, is to summer what skiing is to winter.
The apartment homes at ICO District feature a shared barbecue area, which got us thinking: What are some recipes that could be a hit at your next summer barbecue?
Pork chops are a fan favorite at most BBQs, especially if done right. If you can add “quickly” to the equation, all the better. When meat is what everyone at the party craves, here is an easy recipe for grilled pork chops.
Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes.
Sprinkle both sides of the pork chops with salt and pepper and place in a resealable plastic bag with the marinade. Let rest on the counter for 1 hour.
Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don’t steam the chops. And don’t worry if you have neither; you can do this in a pan.
Don’t let the name “campfire potatoes” fool you; this tuber-based dish will stick to your ribs whether you’re in the backyard or the backwoods.
Preheat the grill to medium-high, or preheat the oven to 425º. Cut four large pieces of foil about 10” long. In a large bowl, toss potatoes with olive oil, garlic powder and oregano and season with salt and pepper.
Divide the potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes. Roll the top and bottom edges to seal them closed.
Place the foil packets on the grill and cook until just cooked through, 10 to 15 minutes (or transfer to the oven and bake about 15 minutes).
Sprinkle mozzarella and Parmesan on top of the potatoes and reseal the foil packet. Cook until cheese is melted, about 5 minutes.
Top with parsley and red pepper flakes and serve warm.
At a cookout, the main dish isn’t always the main event — especially when veggie lovers are loud and proud. This Italian-influenced appetizer stands on its own as killer fodder for the grill.
Preheat oven with grill/broiler settings on medium heat. Place the bread onto a baking tray and drizzle with olive oil. Place into the oven and grill until crisp and golden.
Top each bread slice with half of the basil leaves, the avocado slices, tomato halves and mozzarella (bocconcini). Season with salt and/or pepper to taste, and place back into the oven for a further 3-5 minutes, or until the tomatoes have grilled to your liking and the cheese has warmed through.
Finely chop remaining basil leaves and sprinkle over the crostini. Drizzle with balsamic glaze to serve.
The apartment homes at ICO District in South Jordan offer a variety of upscale amenities, including a pool and barbecue area. Watch these short videos to learn more: http://liveatthedistrictapts.com/gallery/