grill

Cocomo’s Grill on Marco Island, Florida

Dining Outside the Home: Cocomo’s Grill on Marco Island, Florida! Laid-Back is their middle name. When you’re on your way to somewhere else, stop by for a little conversation and a familiar face at this island-themed eating house. The mood is always groovy at Cocomo’s, and the positive mind-set is downright contagious. After all, this cozy island oasis is exactly where you want to be right now. Order a platter of Ahi Tuna Nachos. Seared rare is the only way to go, you know. The wonton chips, sprinkled with pickled ginger and snipped scallions, add crispy crunch to that burst of wasabi. Peruse the menu to make a mental note for other favorites later on. Take a break from the sandcastles and beach combing. Did you hear that? Cocomo’s is calling your name.

Sami’s on Marco Island, Florida

Dining Outside the Home: Sami’s on Marco Island, Florida! The locals still talk about this once convenience stored-turned affordable restaurant with approval and enthusiasm. Fresh ingredients and homemade meals became the norm. So much so, that word spread like wildfire. The extensive menu offers grilled dishes, home style pastas, garden salads, pizza variations, tempting appetizers, seafood favorites, and more. Grab a seat at the bar or a cozy table for two outdoors. No matter the time of day, Sami’s is a friendly place for your next island meal.

Himalayan Salt Plate Shrimp Skewers

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Himalayan Salt Plate Shrimp Skewers! How to cook with an Himalayan salt plate can be tricky. The key is patience. This can be done on an outdoor gas grill very easily. First make sure the salt block is completely dry. Always begin on a low heat setting. Allow the block to heat at that temperature for 15 minutes. Then switch the heat to medium and let the block warm for another 15 minutes. Finally, turn the heat to high for the last 15 minutes. Then sprinkle a few drops of water on the block. Once it sizzles and immediately evaporates, you may add the prepared food. Let’s do it!

HIMALAYAN SALT PLATE SHRIMP SKEWERS

Ingredients:

1 pound shrimp, peel and deveined, tails intact

1 pound smoked sausage, skinless, cut into 1” pieces

2 tablespoons bacon olive oil

2 teaspoons lemon juice

1 tablespoon dried Italian seasoning blend

Olive oil for brushing salt plate

Instructions:

Place one shrimp around a piece of smoked sausage. Thread combo onto a skewer and lay in a large baking dish. Repeat until all pieces are used. In a small bowl, whisk together bacon olive oil, lemon juice, and Italian seasoning blend. Brush onto shrimp skewers. Cover and refrigerate while Himalayan salt plate is warming up. Preheat the grill to medium-high heat. At this time slowly preheat the Himalayan salt plate over 45 minutes.* See above. The internal grill temperature should be no higher than 450°. When ready, lightly brush the preheated salt plate with regular olive oil. Working in batches, place the shrimp/sausage skewers on the salt plate and cook, turning once, until the shrimp are pink, 2 to 3 minutes per side. Pieces will appear slightly charred. Transfer skewers to a warmed platter to prevent food from becoming too salty. Brush the salt plate with more olive oil between batches. Repeat. Serve immediately.

Kielbasa Grilled Romaine

What’s Cooking in Gail’s Kitchen? After the Holidays: Kielbasa Grilled Romaine! When the sun comes out and the wind dies down, it’s not unusual to see Northerners uncover the gas grill for a momentary glimpse of Summer. Everyone needs a reprieve from the winter doldrums, right? Nothing works better than a protein-rich complex carbohydrate meal, in my opinion. And grilled foods definitely lift the mood like a breath of fresh air. Sound painless? It pretty much is. Even the birds are chirping louder than usual.

KIELBASA GRILLED ROMAINE

Ingredients:

1 pound kielbasa sausage link

2 romaine hearts

3 tablespoons olive oil

1/4 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning

1/8 teaspoon red pepper flakes

1/2 pint cherry tomatoes, halved

4 ounces parmesan cheese, crumbled

Instructions:

Remove kielbasa sausage link from package. Rinse and pat dry. Transfer to a platter. Rinse romaine lettuce hearts. Pat dry. Trim the end stalks, leaving enough to keep the bunches intact. Transfer to a platter. In a small dish, combine olive oil, seasoned salt, garlic and herb seasoning, and red pepper flakes. Using a silicone brush, coat the leaves of the romaine hearts, inside and out with the olive mixture. Halve the cherry tomatoes; place in a serving bowl. Preheat the outdoor grill on High setting. Using tongs, transfer the seasoned romaine lettuce hearts directly to the grill. Repeat with kielbasa sausage link. Grill for 3 minutes. Flip the romaine lettuce and grill 2 minutes longer. Rotate the kielbasa sausage for even browning. Remove all to clean platters. To serve, place charred romaine lettuce hearts on a dinner plate. Divide the kielbasa sausage between plates. Add cherry tomato halves. Top with crumbled parmesan cheese. Drizzle with remaining olive oil mixture. Serve immediately.

Grill Pan Pork Loins

What’s Cooking in Gail’s Kitchen? After the Holidays: Grill Pan Pork Loins! My latest kitchen essential is an enameled cast iron skinny grill that just happens to fit perfectly across two burners on my newly installed glass stovetop. As you can see, the vibrant red handles not only allow for attractive table service, but also make it easy to manage while cooking. Now I get that unique grilled taste all year long, no matter what the weather. The cast iron feature is the secret to even cooking. Plus, the nonstick finish makes cleanup a flash, in addition to enhanced seasoning qualities. I like the idea that foods, once grilled, show the little black grill marks. After all, it’s about the presentation, isn’t it? In addition, vegetables work out quite nicely. No more frustrating pieces falling through the grill grates. I can see you agree with me.

GRILL PAN PORK LOINS

Ingredients:

4 pork loins, boneless, and one-inch thick

1 tablespoon olive oil

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

1/4 red onion, sliced

1 cup broccoli florets

1/3 cup pineapple chunks

4 fingerling potatoes, halved

Instructions:

Preheat the stovetop grill pan on medium heat setting. Brush lightly with olive oil. Sprinkle the pork loins with sea salt, black pepper, and garlic powder. Arrange on grill pan. Add red onion slices, broccoli florets, and pineapple chunks in a single layer. Pierce fingerling potatoes with a fork. Microwave on High setting for two minutes. Cut in half and add to grill pan. Cook pork loins until golden brown, about 7 minutes per side. Turn vegetables as needed to prevent scorching. When pork reaches 145° on a meat thermometer, transfer loins to a cutting board; tent with foil for 5 minutes. Turn stovetop setting to Off. Divide food into four portions. Serve warm.

Paniolo Santa Maria-Style BBQ in Kapaa, Kauai

Dining Outside the Home: Paniolo Santa Maria-Style BBQ in Kapaa, Kauai! Everyone loves a barbecue whether it’s the blaze of fire or the smell of the wood. Perhaps it’s the fiery outdoor cooking. Either way, the smoky taste is amazing. The owners and staff of Paniolo understand that attraction for personal enjoyment. Eating at picnic tables adds to the allure. Top it off with live entertainment and you’ve got a reason to gather together. People want to savor and enjoy food. Look no further than Paniolo Santa Maria-Style BBQ. Check out their menu online. Many items are served with homemade chili, fresh garden salad, and grilled garlic bread.

Cabana Bar and Grill in Koloa, Kauai

Dining Outside the Home: The Cabana Bar & Grill in Koloa, Kauai! Word is getting around that an open-air restaurant, with a backyard of Poipu Beach, is the place to go if you’re looking for a good time. Delicious food and tropical cocktails make this hotspot part restaurant, part beach bar. At The Cabana Bar & Grill seafood offerings and humongous burgers promise to make your mouth water as soon as the plate hits the table. No worries. There’s plenty of time to savor every bite as you sip the time away. After all, you’re in paradise and you’re not homesick. It doesn’t get any better than this.

Kid Rock’s Big Ass Honky Tonk Rock N’ Roll Steakhouse in Nashville, Tennessee

Dining Outside the Home: Kid Rock’s Big Ass Honky Tonk Rock N’ Roll Steakhouse in Nashville, Tennessee! The name alone is a mouthful, which means this place is a nonstop party all day long. The music is loud, the steak is amazing, and the drinks are icy cold. Since the entertainment can be heard a half a block away, it draws thrill-seekers like moths to a flame. From street level to rooftop, five floors, four stages, and six bars make this joint the biggest, baddest honky tonk downtown. Grab a seat and settle in for awhile.

Scoreboard Bar and Grill in Nashville, Tennessee

Dining Outside the Home: Scoreboard Bar and Grill in Nashville, Tennessee! For a winning Nashville tradition, this must-see hotspot grabs your attention. The bar food is over-the-top with seafood appetizers, loaded burgers, smoked barbecue, and specialty pizzas made fresh-to-order. But there’s way more on the menu. Live music on the deck highlights bluegrass, rock, karaoke, and organic country. Wet your whistle, chow down, and be entertained at The Scoreboard.