Ina Garten loves to fire up the grill on her Food Network TV show, and her recipes never disappoint. If you want to be the star of your next summer cookout, ditch traditional burgers and hot dogs and do things that Barefoot Contessa way. From tasty appetizers to the perfect steak, here are 10 Ina Garten recipes to grill up this summer.
10. Ina Garten’s Smoky Aubergine Dip with Garlic and Mint is an easy five-star appetizer
Making gardens Smoky Eggplant Dip With Garlic And Mint, make a fire on only one side of a charcoal grill. Pierce the aubergines with a fork and place them on the hot side and let them cook for 10 minutes – with the skin completely charred.
Then move the aubergines to the cool side of the grill, put the lid on (with the vents open), and let the aubergines roast for about 45 minutes.
To finish the recipe you will need Greek yogurt with whole milk, freshly squeezed lemon juice, fresh mint leaves, minced garlic, olive oil, sriracha, salt and pepper. Don’t forget the grilled or toasted pita triangles to serve.
9. Grilled Panzanella Should Be Your Favorite Healthy Dinner Option This Summer
Effortlessly boost your veggies this summer with Garten’s recipe for Grilled Panzanella† The ingredients list includes olive oil, minced garlic, Dijon mustard, champagne vinegar, salt and pepper, cucumbers, tomatoes, basil leaves, capers, red onion, red bell pepper, yellow bell pepper, and small, thickly sliced ficelle.
“This Panzanella was the best. So many other recipes don’t grill the veggies, that’s what sets this one above all the others!” shared by a satisfied reviewer.
8. Even an amateur griller can handle The Barefoot Contessa’s Tuscan Lemon Chicken
Garten’s recipe for Tuscan Lemon Chicken begins by seasoning a three and a half pound flattened chicken with salt. Next, combine olive oil, lemon zest, lemon juice, garlic, rosemary, and pepper in a measuring cup to make the marinade. The chicken should marinate overnight in the refrigerator.
When you’re ready to grill, follow Garten’s instructions to the letter and you’ll have a delicious dinner ready in just 30 minutes.
“I’m an amateur at grilling and have followed this recipe because if Ina Garten could do this effortlessly, maybe I could too. I learned my method of charcoal lighting from her show,” said one fan.
“This recipe is so simple, a Tuscan caveman could do it! It’s all in the marinade. I’ve made it three times, once in the pitch dark – and it always works! Thank you, Ina and Food Network!”
7. Hot dogs for breakfast? Yes please!
Garten’s recipe for Breakfast Hot dogs has a misleading name because you could eat them all day every day. All you have to do is whisk together some mayonnaise, Dijon mustard, whole wheat mustard, sour cream, and salt.
Then grill the chicken sausages until they are evenly browned on the outside and cooked through on the inside. When the sausages are ready, put them in a hot dog bun and serve with the special mustard mayonnaise mixture.
6. You can’t go wrong with Foolproof Ribs and Homemade BBQ Sauce
Cooking St. Louis ribs or Danish baby back ribs on the grill is a time consuming process, but the results are oh so worth it. Garten’s recipe for Foolproof Ribs with barbecue sauce shines because the sauce doesn’t come from a bottle.
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Instead, make a homemade sauce using vegetable oil, chopped yellow onion, minced garlic, tomato paste, cider vinegar, honey, Worcestershire sauce, Dijon mustard, soy sauce, hoisin sauce, chili powder, ground cumin, and ground red pepper flakes.
5. Tuscan Grilled Cornish Chicken Are Full of Flavor
Garten’s easy and delicious recipe for Tuscan Cornwall Grilled Chicken is full of flavor thanks to the tasty marinade that the Cornish chickens soak overnight. To make the marinade, you will need olive oil, lemon zest, lemon juice, garlic, rosemary, and pepper. When it comes time to grill, this dish is on the table in just 35 minutes.
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“I saw this recipe on her show and I had to try it. Let me just say that I will be making this more often! My family absolutely loved it!” wrote one excited viewer.
4. Impress your summer cooking guests with Ina Garten’s Sliders
Sliders are a must during grilling season – especially at a summer cookout. And Garten’s recipe doesn’t disappoint. She uses premium ground beef and mixes it with Dijon mustard, olive oil, thyme leaves, minced garlic, kosher salt, and black pepper.
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The sliders are served on small Brioche balls with grated Gruyere cheese, baby arugula, tomato slices, red onion and ketchup.
3. Treat yourself to Indonesian grilled swordfish
If you have access to one inch thick swordfish steaks, Garten’s recipe is for: Indonesian Grilled Swordfish recommended! All you have to do is try it once, and you’ll want to make it again and again.
This dish is so tasty and super easy to put together. For the tasty marinade you need soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic and Dijon mustard.
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“This was the best swordfish I’ve ever made!” one lucky reviewer wrote. Another added: “This is the best I’ve ever grilled. Can’t wait to do it for guests! Delicious recipes, thank you Ina.
2. Grilled oysters with lemon-dill butter are easy and delicious
If you want to make the “best oysters ever” from home try Garten’s Grilled Oyster With Lemon Dill Butter† You will need unsalted butter, minced garlic, chopped dill, grated lemon zest, freshly squeezed lemon juice, kosher salt, freshly ground black pepper, large fresh oysters on the half shell, and sea salt or fleur de sel.
Using an electric mixer with a paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, salt, and pepper to make the lemon-dill butter. Then, spoon the butter onto each oyster before grilling.
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Follow Garten’s easy grilling method in the recipe and in 15 minutes you’ll have “out of this world” oysters.
“Those are the best oysters I’ve ever had!” one lucky fan wrote. Another added: “I made these last night and they were exquisite!”
1. Ina Garten’s grill method results in a perfectly cooked steak
Garten shared exactly how she cooks a steak in her 2014 cookbook. Make it Forwardas part of her recipe for Grilled New York Strip Steaks† The Barefoot Contessa also revealed that she learned her steak grilling method from “master” Mark Lobel, co-owner of New York Lobel’s, a fifth-generation butcher shop on Madison Avenue.
“The real secret is in his grilling method,” Garten said. “Perfect steak every time!”
When using a charcoal grill, Garten says to fill only half of the grill with hot coals. Cook the steaks on the hot end of the grill for two minutes on each side. Then move the steaks to the cold zone and put the lid on, making sure any vents are open. Bake the steaks for 8-10 minutes, depending on your preference. You can determine when the steaks are cooked using a meat thermometer.
For a rare steak, look for 115 degrees Fahrenheit. For medium-rare, 125 degrees and medium, 135 degrees.
When you remove the steaks from the grill, cover with aluminum foil for 15 minutes to rest. You have to take the foil off after the 15 minutes is up or the steaks will continue to cook.
The Barefoot Contessa airs on Sundays on the Food Network.
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