What is you favorite grilled appetizer?
March 23, 2012 11:43 AM Subscribe
What are some unique (but non frou frou) appetizers I can cook on a grill?
Grilling for the family tomorrow and I always make some variation of Jalapeño+Bacon+(some or no meat)+Cheese popper. Nothing wrong with that we can mostly agree I am sure. But I want to do something different this time. We are all carnivores in my family, but am open to trying some vegetarian type stuff as well. Interested in stuff you have actually tried rather than just links to recipes. Using a charcoal grill by the way.
Grilling for the family tomorrow and I always make some variation of Jalapeño+Bacon+(some or no meat)+Cheese popper. Nothing wrong with that we can mostly agree I am sure. But I want to do something different this time. We are all carnivores in my family, but am open to trying some vegetarian type stuff as well. Interested in stuff you have actually tried rather than just links to recipes. Using a charcoal grill by the way.
Damn, came in to suggest Jalapenos stuffed with cream cheese wrapped with bacon.
Well, there is always the alternative mushroom stuffed with cream cheese wrapped with bacon...
Check out this search for grilled appetizers on allrecipes.com (my favorite recipe site).
posted by Falwless at 11:46 AM on March 23, 2012
Well, there is always the alternative mushroom stuffed with cream cheese wrapped with bacon...
Check out this search for grilled appetizers on allrecipes.com (my favorite recipe site).
posted by Falwless at 11:46 AM on March 23, 2012
Figs or dates stuffed with blue cheese or goat cheese, wrapped with bacon or prosciutto.
I think you owe it to science to try all the possible combinations there. You could also put a slivered nut of some sort in with the cheese.
posted by punchtothehead at 11:47 AM on March 23, 2012 [1 favorite]
I think you owe it to science to try all the possible combinations there. You could also put a slivered nut of some sort in with the cheese.
posted by punchtothehead at 11:47 AM on March 23, 2012 [1 favorite]
Came in to mention grilled pineapple as well. Last time I had it, it was glazed with some sort of sugar/honey thing. Fantastic. To keep the tropical vibe going, grill some plantains, too.
posted by jquinby at 11:47 AM on March 23, 2012
posted by jquinby at 11:47 AM on March 23, 2012
You could do simple pizzas on the grill - maybe no sauce, just caramelized onions and some good olives. This is the process I usually use.
posted by punchtothehead at 11:50 AM on March 23, 2012 [1 favorite]
posted by punchtothehead at 11:50 AM on March 23, 2012 [1 favorite]
Figs or dates stuffed with blue cheese or goat cheese, wrapped with bacon or prosciutto.
Or dates stuffed with CHOCOLATE CHIPS and wrapped with bacon or prosciutto. Sometimes my partner and I decide to have a party just so we can make and eat these without feeling guilty.
posted by urbanlenny at 11:58 AM on March 23, 2012 [2 favorites]
Or dates stuffed with CHOCOLATE CHIPS and wrapped with bacon or prosciutto. Sometimes my partner and I decide to have a party just so we can make and eat these without feeling guilty.
posted by urbanlenny at 11:58 AM on March 23, 2012 [2 favorites]
This is one of the greatest things I've ever made on the grill. It's basically a pizza but I made them smaller and served them as an app. I hope it's not too frou frou.
Light the grill. Have the coals on one side of the grill only. (you can move them around when you go to cook the main course)
Soak some woodchips. Apple or hickory. Whatever.
Get a ball or two of pizza dough from the store, or make your own if you know how. Separate each ball into 3-4 smaller balls. Coat it with bit of flour and let it relax at room temp for an hour or two.
Meanwhile, saute a couple shallots and some sliced mushrooms in some olive oil and butter. Portabello or whatever you prefer. When done, toss it in a couple drops of truffle oil (optional).
Flatten/stretch the dough into small flat pizza thingies. Maybe 1/4 inch thick.
Have your prep ready by the grill:
Olive oil and a brush
Some kosher salt.
The previously-sauteed shallot/mushroom mix
A nice melty cheese. I used Taleggio. Smoked gouda or brie would work too.
Toss a handfull of wood chips onto the coals.
Move quickly:
Slap a couple dough flats onto the grill, over the coals. After 30 seconds or so, flip them. After another 30 seconds move them over the non-coal side of the grill.
Brush with olive oil, especially around the edges.
Toss on a pinch of salt. (you can also do a quick grind of pepper and maybe toss on some rosemary)
Add a small handful of the shallot/mushroom mix.
Add a couple slices of cheese
Cover the grill.
Once the dough is cooked and the cheese melted, (maybe 1-2 minutes, depending on how hot the coals are) remove and serve.
Repeat.
posted by bondcliff at 11:59 AM on March 23, 2012 [5 favorites]
Light the grill. Have the coals on one side of the grill only. (you can move them around when you go to cook the main course)
Soak some woodchips. Apple or hickory. Whatever.
Get a ball or two of pizza dough from the store, or make your own if you know how. Separate each ball into 3-4 smaller balls. Coat it with bit of flour and let it relax at room temp for an hour or two.
Meanwhile, saute a couple shallots and some sliced mushrooms in some olive oil and butter. Portabello or whatever you prefer. When done, toss it in a couple drops of truffle oil (optional).
Flatten/stretch the dough into small flat pizza thingies. Maybe 1/4 inch thick.
Have your prep ready by the grill:
Olive oil and a brush
Some kosher salt.
The previously-sauteed shallot/mushroom mix
A nice melty cheese. I used Taleggio. Smoked gouda or brie would work too.
Toss a handfull of wood chips onto the coals.
Move quickly:
Slap a couple dough flats onto the grill, over the coals. After 30 seconds or so, flip them. After another 30 seconds move them over the non-coal side of the grill.
Brush with olive oil, especially around the edges.
Toss on a pinch of salt. (you can also do a quick grind of pepper and maybe toss on some rosemary)
Add a small handful of the shallot/mushroom mix.
Add a couple slices of cheese
Cover the grill.
Once the dough is cooked and the cheese melted, (maybe 1-2 minutes, depending on how hot the coals are) remove and serve.
Repeat.
posted by bondcliff at 11:59 AM on March 23, 2012 [5 favorites]
Just had raspberry-BBQ marinated shrimp that were grilled on skewers, and OMG I am wondering why I didn't think of this before. If raspberry bbq sauce is hard to come by, I'd think any of the fruity type bbq sauces would work.
posted by absquatulate at 12:10 PM on March 23, 2012
posted by absquatulate at 12:10 PM on March 23, 2012
The suggestions to do pizza are good, but missing the whole point of doing pizza on a grill. The grill is the one place most people can achieve pizza-oven temperatures at home. This means you can do real, unamerican pizza.
All this means is you get your grill real hot, roll your dough very thin, like 1/8" or less, and do minimal toppings, but brush the whole top with olive oil before toppings. Like, thinly sliced tomatoes, basil, and very little cheese, or thin slices of garlic and anchovies. Put them on direct heat, close the grill and give them 4 or 5 minutes. Less, if your grill is extra hot. The dough should bubble a lot and brown significantly. You'll need to do your topping on a cutting board or peel sprinkled with corn meal so you can slide it off onto the grill Bonus: people won't believe at first that you can do pizza on a grill and will later revere you as a wizard-king.
Also, if you're at all inclined, this is the time to make your own dough because the dough really matters here.
This is real pizza, not cheese and bread pie.
posted by cmoj at 12:18 PM on March 23, 2012 [4 favorites]
All this means is you get your grill real hot, roll your dough very thin, like 1/8" or less, and do minimal toppings, but brush the whole top with olive oil before toppings. Like, thinly sliced tomatoes, basil, and very little cheese, or thin slices of garlic and anchovies. Put them on direct heat, close the grill and give them 4 or 5 minutes. Less, if your grill is extra hot. The dough should bubble a lot and brown significantly. You'll need to do your topping on a cutting board or peel sprinkled with corn meal so you can slide it off onto the grill Bonus: people won't believe at first that you can do pizza on a grill and will later revere you as a wizard-king.
Also, if you're at all inclined, this is the time to make your own dough because the dough really matters here.
This is real pizza, not cheese and bread pie.
posted by cmoj at 12:18 PM on March 23, 2012 [4 favorites]
Grill peach slices, garnish with raspberries (the smooshier the better).
posted by troika at 12:37 PM on March 23, 2012
posted by troika at 12:37 PM on March 23, 2012
Grilled salad.
Romaine Lettuce.
Chop into 1/4ths lengthwise.
Brush with some light tasting olive oil.
Put face down on grill.
Get a little char on them, let them wilt just a bit.
Pull off and top with you favorite salad cheese (Feta)
Nuts.
Balsamic vinegar.
Eat with your hands like a piece of pizza.
posted by LeanGreen at 12:42 PM on March 23, 2012 [1 favorite]
Romaine Lettuce.
Chop into 1/4ths lengthwise.
Brush with some light tasting olive oil.
Put face down on grill.
Get a little char on them, let them wilt just a bit.
Pull off and top with you favorite salad cheese (Feta)
Nuts.
Balsamic vinegar.
Eat with your hands like a piece of pizza.
posted by LeanGreen at 12:42 PM on March 23, 2012 [1 favorite]
If you can get your hands on some haloumi cheese, like at a Mediterranean grocery, it's delicious sliced and slapped right on the grill for a few minutes. Maybe drizzle it with olive oil / honey, maybe serve with grilled pears or dates...
posted by molybdenum at 1:02 PM on March 23, 2012
posted by molybdenum at 1:02 PM on March 23, 2012
Agree with the pineapple. Grilled asparagus is also delicious.
posted by jacalata at 1:05 PM on March 23, 2012
posted by jacalata at 1:05 PM on March 23, 2012
Sweetbread.
Grilled sweetbread brushed with olive oil and sprinkled with salt, then served with chimichurri and crusty bread.
This is why god invented cows.
posted by bluejayway at 1:11 PM on March 23, 2012
Grilled sweetbread brushed with olive oil and sprinkled with salt, then served with chimichurri and crusty bread.
This is why god invented cows.
posted by bluejayway at 1:11 PM on March 23, 2012
Small heads of radicchio, cored, stuffed with cheese such as mozzarella, brushed with oil, grilled, drizzled with balsamic vinegar.
Grilled heads of romaine (split, brushed with olive oil) used in Ceasar salad.
posted by donovan at 1:11 PM on March 23, 2012
Grilled heads of romaine (split, brushed with olive oil) used in Ceasar salad.
posted by donovan at 1:11 PM on March 23, 2012
It's not exactly (okay, not at all) an appetizer, but every time we grill out we finish our meal by throwing a few bananas on the grill, over the dying coals. Cook them up in their skins, and when they look mostly done and a bit mushy, split them open and sprinke some brown sugar inside.
Follow that up with a dash of rum, let them cook a tiny bit longer, and then serve, with a scoop of vanilla ice cream.
Heavenly.
posted by Syllables at 1:11 PM on March 23, 2012 [1 favorite]
Follow that up with a dash of rum, let them cook a tiny bit longer, and then serve, with a scoop of vanilla ice cream.
Heavenly.
posted by Syllables at 1:11 PM on March 23, 2012 [1 favorite]
Get some of the big (and coincidentally mild) Anaheim chiles. Cut them lengthwise, and grill the inside first. When you flip them onto their skins, put some jack (or other) cheese in grilled inside area to melt.
posted by colin_l at 1:15 PM on March 23, 2012
posted by colin_l at 1:15 PM on March 23, 2012
It's spring (in the northern hemisphere, anyway) which is a great time to find artichokes at the grocery. Trim the painful parts, cut in half, scoop out the fuzzy part. Steam on the stove (to "almost-soft"), and marinade until party time. Grill.
Prep instructions (also includes how-to-eat if you're not familiar with artichokes). Marinade example.
posted by aimedwander at 1:22 PM on March 23, 2012
Prep instructions (also includes how-to-eat if you're not familiar with artichokes). Marinade example.
posted by aimedwander at 1:22 PM on March 23, 2012
Korean short ribs. With each slice cut into thirds, they're nicely bite-sized. The hotter you can get the grill, the better.
posted by supercres at 1:31 PM on March 23, 2012
posted by supercres at 1:31 PM on March 23, 2012
Prosciutto wrapped melon slices always play well for me.
posted by BostonEnginerd at 1:34 PM on March 23, 2012
posted by BostonEnginerd at 1:34 PM on March 23, 2012
Best answer: I'm used to charcoal grills but most of the stuff I cook translates fine to gas ones as well. I love cooking outside and will try anything once, so forgive the ramble:
Smoked hard boiled eggs are great, both alone and as an ingredient in egg salad or as the basis for deviled eggs. To cook them, almost-hard boil some eggs and let them cool, then crack the shells a bit and then cook them in the bottom half of a paper egg carton over indirect heat and a bunch of smoke. (I prefer hickory.) Take them off when the outside is brown. Make sure not to cook them over direct heat - the carton will burn, and really shoot to have the eggs basically soft boiled before you start them on the grill, otherwise the yolks get overcooked.
Another easy appetizer we make is sort of a cheat; I buy frozen, precooked steamer clams with butter and garlic for about 5 bucks from the frozen section of the local grocery store, and I make a foil satchel and again, cook them over indirect heat with a ton of smoke. I have a thermometer on my grill so I use it to try to follow the package instructions - if it says 350 for 5 minutes and the grill is only at 250 I at least double the cooking time to make sure they all open, that kind of thing. I do the same thing with frozen Asian dumplings, gyoza and potstickers and stuff like that, make sure to coat them with some oil first and cook them in a foil satchel over indirect heat. If you overcook them or don't add oil they can be slightly chewy, but I've never had any left over even when that happens.
If you've got a cast iron skillet, cornbread on the grill can be great, either from scratch or from mix. It's tricky to get the top cooked and the bottom not overcooked, but if you do it over low enough temperatures and indirect heat it's not that tricky and the smoke really adds something. The skillet is also great for quickly cooking something on the grill that's already done just to add smoke, like queso fundido dip.
It's not quite an appetizer, but I make a hominy side dish on the grill that's pretty easy and could be used that way. I make a little tinfoil "pan" that's about 7 square inches at the bottom. In a bowl, I mix a 14 or 15oz can of drained hominy, a small can of diced green chiles (choose your heat), about half a cup of cheese like cheddar or monterrey jack (to taste), and 3 or so tablespoons of sour cream, mix it and put it in the tinfoil pan. Again, cook over indirect heat with smoke. It doesn't need to cook long, and as long as you're over indirect heat it's sort of ready when you want it to be. Unless you have it on for a realllllly long time you probably don't need to stir or anything.
I end up using the grill to char peppers and chiles and grill onions and stuff like that - not appetizers themselves, but it adds a smokey/grilley flavor to stuff you're making off the grill, salads and such. If I'm cooking slices of pepper or fruit, I always marinade it in oil and something sweet or savory; my favorite ingredients include maple syrup, ketchup, hoisin sauce, barbecue sauce, lime juice, mint leaves, Coke, Worcestershire, orange juice, pineapple juice. It won't soak into most vegetables too much anyway, so the point seems to be to a) add a little oil, and b) have something coating the vegetable that caramalizes and adds flavor. It's fun to try different combinations.
Actually grilling stuffed bell peppers is great too; I usually make a filling that's southwestern, i.e. ground beef and cheese and beans, but lots of things work great.
I also cook bacon slices directly on the grill, both as an ingredient in other things and also because I like it that way. You have to keep an eye on it, it cooks quick and the grease can make fires; the fire itself isn't a huge problem, but if you walk away for too long it can burn your bacon up.
I learned to grill tomatoes from an Iranian friend - you just cut good, ripe tomatoes in half and cook them face down on the grill and then turn a couple of times. The back should be somewhat charred. It's simple but the charring really changes the tomato's character and it's a great side dish or component for a salad.
Bruschetta is great on the grill too, or at least the bread for it is; when I do it, I just grill the EVOO-brushed bread slices to add some smoke and toast it a bit and I mostly finish it off the grill and top with whatever is around. If I'm topping with cheese or something I might melt it on the grill, but I mostly use cold toppings when I make stuff like that.
Kebabs and skewer-based foods are great for appetizers, and you don't need much more than some fresh ingredients and wooden or metal skewers.
posted by mullicious at 2:21 PM on March 23, 2012 [1 favorite]
Smoked hard boiled eggs are great, both alone and as an ingredient in egg salad or as the basis for deviled eggs. To cook them, almost-hard boil some eggs and let them cool, then crack the shells a bit and then cook them in the bottom half of a paper egg carton over indirect heat and a bunch of smoke. (I prefer hickory.) Take them off when the outside is brown. Make sure not to cook them over direct heat - the carton will burn, and really shoot to have the eggs basically soft boiled before you start them on the grill, otherwise the yolks get overcooked.
Another easy appetizer we make is sort of a cheat; I buy frozen, precooked steamer clams with butter and garlic for about 5 bucks from the frozen section of the local grocery store, and I make a foil satchel and again, cook them over indirect heat with a ton of smoke. I have a thermometer on my grill so I use it to try to follow the package instructions - if it says 350 for 5 minutes and the grill is only at 250 I at least double the cooking time to make sure they all open, that kind of thing. I do the same thing with frozen Asian dumplings, gyoza and potstickers and stuff like that, make sure to coat them with some oil first and cook them in a foil satchel over indirect heat. If you overcook them or don't add oil they can be slightly chewy, but I've never had any left over even when that happens.
If you've got a cast iron skillet, cornbread on the grill can be great, either from scratch or from mix. It's tricky to get the top cooked and the bottom not overcooked, but if you do it over low enough temperatures and indirect heat it's not that tricky and the smoke really adds something. The skillet is also great for quickly cooking something on the grill that's already done just to add smoke, like queso fundido dip.
It's not quite an appetizer, but I make a hominy side dish on the grill that's pretty easy and could be used that way. I make a little tinfoil "pan" that's about 7 square inches at the bottom. In a bowl, I mix a 14 or 15oz can of drained hominy, a small can of diced green chiles (choose your heat), about half a cup of cheese like cheddar or monterrey jack (to taste), and 3 or so tablespoons of sour cream, mix it and put it in the tinfoil pan. Again, cook over indirect heat with smoke. It doesn't need to cook long, and as long as you're over indirect heat it's sort of ready when you want it to be. Unless you have it on for a realllllly long time you probably don't need to stir or anything.
I end up using the grill to char peppers and chiles and grill onions and stuff like that - not appetizers themselves, but it adds a smokey/grilley flavor to stuff you're making off the grill, salads and such. If I'm cooking slices of pepper or fruit, I always marinade it in oil and something sweet or savory; my favorite ingredients include maple syrup, ketchup, hoisin sauce, barbecue sauce, lime juice, mint leaves, Coke, Worcestershire, orange juice, pineapple juice. It won't soak into most vegetables too much anyway, so the point seems to be to a) add a little oil, and b) have something coating the vegetable that caramalizes and adds flavor. It's fun to try different combinations.
Actually grilling stuffed bell peppers is great too; I usually make a filling that's southwestern, i.e. ground beef and cheese and beans, but lots of things work great.
I also cook bacon slices directly on the grill, both as an ingredient in other things and also because I like it that way. You have to keep an eye on it, it cooks quick and the grease can make fires; the fire itself isn't a huge problem, but if you walk away for too long it can burn your bacon up.
I learned to grill tomatoes from an Iranian friend - you just cut good, ripe tomatoes in half and cook them face down on the grill and then turn a couple of times. The back should be somewhat charred. It's simple but the charring really changes the tomato's character and it's a great side dish or component for a salad.
Bruschetta is great on the grill too, or at least the bread for it is; when I do it, I just grill the EVOO-brushed bread slices to add some smoke and toast it a bit and I mostly finish it off the grill and top with whatever is around. If I'm topping with cheese or something I might melt it on the grill, but I mostly use cold toppings when I make stuff like that.
Kebabs and skewer-based foods are great for appetizers, and you don't need much more than some fresh ingredients and wooden or metal skewers.
posted by mullicious at 2:21 PM on March 23, 2012 [1 favorite]
So many things you can wrap with prosciutto! Grilled prosciutto-wrapped spears of fresh asparagus have gone over well when I've made them for parties. I usually put two spears together, wrap a strip of prosciutto around the middle, secure with a toothpick, and grill until the asparagus is singed but not floppy.
posted by Orinda at 2:33 PM on March 23, 2012
posted by Orinda at 2:33 PM on March 23, 2012
I iike marinated duck breast, cut into a hunk about as big as thumb, with a scallion and wrapped with 1/2 strip of bacon. Hold it all together with a toothpick. Substitute 1/2 a jalepeno, a slice of water chestnut, pineapple, mushroom, or onion for the scallion if you wish. A decent quick marinade is powdered ginger and teriyaki or soy sauce.
We call 'em duck bites.
posted by bricksNmortar at 3:21 PM on March 23, 2012 [2 favorites]
We call 'em duck bites.
posted by bricksNmortar at 3:21 PM on March 23, 2012 [2 favorites]
Pineapple, tossed in coconut milk and sprinkled with brown sugar, grilled.
posted by waitangi at 5:32 PM on March 23, 2012
posted by waitangi at 5:32 PM on March 23, 2012
Smitten Kitchen is one of the best sources of food type delicious items. Ive been itching to try out her grilled eggplant for a while now.
posted by KeSetAffinityThread at 7:59 PM on March 23, 2012
posted by KeSetAffinityThread at 7:59 PM on March 23, 2012
Grilled shrimp (I like this Barefoot Contessa recipe, but I'm sure you could change it up) are pretty amazing. I'm someone who can't stand shrimp cocktail or most preparations of shrimp, but grilling gives them a really nice texture and flavor.
posted by catalytics at 6:51 AM on March 24, 2012
posted by catalytics at 6:51 AM on March 24, 2012
This thread is closed to new comments.
posted by Faint of Butt at 11:44 AM on March 23, 2012 [2 favorites]