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Chef Ingrid Hoffman's Unexpected Recipes for the Grill

Chef Ingrid Hoffman Courtesy: Lynx

Miami-based Food Network star and cookbook author Ingrid Hoffman, whose fans include Nick Cannon and Eva Longoria, is all about summertime grilling. She shared some fresh ideas for recipes that will help you banish ho-hum hamburgers and keep your friends angling for an invite to your backyard. Check these babies out!

Grilled Romaine Salad: To make a dressing, finely chop two cloves of garlic, sprinkle with salt and make a paste. Add two tablespoons each red wine vinegar and water, one tablespoon fresh oregano and a bit of sugar, and whisk to combine. Whisk in a quarter cup of olive oil, and season with salt and pepper. Brush romaine lettuce with some dressing on both sides. Place on a medium-hot grill, cut side down. Grill, turning once, until the lettuce is seared with grill marks, or about two minutes. Plate, and sprinkle with Parmesan.

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Grilled Pineapple With Spiked Rum Crema: Spray three-quarter-inch-thick pineapple slices with cooking spray on both sides and rub with dark brown sugar. Beat a cup of heavy cream in a chilled medium bowl until it thickens. Add a half cup confectioners' sugar and beat until stiff peaks form. Beat in two tablespoons silver rum, and stick in the fridge until ready to serve. Grill the pineapple until seared with grill marks, turning once, about three minutes. Top with a dollop of rum cream, sprinkle with a tablespoon of coconut and garnish with a mint sprig. Hello, go-to summer dessert.

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Grilled pork and pineapple skewers with achiote sauce: Heat three tablespoons canola or veggie oil in a small saucepan and add a tablespoon achiote seeds. Turn off the heat and let the seeds steep until the oil turns a vibrant orange-red, about five minutes. Strain the oil through a sieve and discard the seeds. Blend with half up red wine vinegar, five cloves garlic, one tablespoon seeded and finely chopped aji amarillo peppers, two teaspoons cumin, salt and pepper, and purée the mixture. Place a pound of cubed pork loin in a resealable gallon-sized plastic bag. Add the achiote marinade, turn the bag to coat the pork and refrigerate for overnight. Preheat the grill to high heat, and grill skewers with chunks of pork, pineapple and red onions sprinkled with a little salt and pepper. Cook until browned on all sides.
 
For more complete recipes, check out the blog for outdoor grill company Lynx, for which Hoffman is a spokesperson. And get to grillin'!

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