By Stephanie March
By Dara Moskowitz Grumdahl
By Jason DeRusha
Harvest Beer Festival
By Parties Editors
The Morning After
By Tad Simons
Arts Off The Cuff
by Arts & Nightlife Editors
By Allison Kaplan
By Mpls.St.Paul Magazine
ASID MN Showcase Home
By Edina Realty
Stephanie Wilbur Ash
By Emily Howald Sefton
By Real Brides-to-Be
The Curdburger & The Turdburger Are Now Actual Things
DeRusha Eats First Bite: Blackstone Bistro
By: | Posted: 05/24/2012
Aren't you just a little uninspired by the chicken on the grill? Yes, even sticking a beer can up its tail-feathers can get a little boring. And beef is good, but maybe not as sparkling as you want to be this Memorial Day weekend. I say leave the bird and the bull alone and grill up something different.
Clams. Have you ever grilled clams? It's ridiculously easy and all you have to do it sit and wait for them to open. Then you can toss them with butter or throw them in some linguine if you want. If you want to up the ante and do oysters, make sure you save the liquor in the shell.
Haloumi is the reigning grilled cheese (not sammie, actual cheese on the grill), but Benjamin Roberts once told me that a nice fat hunk of provolone could do with a nice char as well. Also, you could smoke some brie on a solid cedar plank if you've got one.
I am very psyched to try grilling my limes for caipirinhas, mojitos, margaritas, beer, pork tacos, you name it. Let's char those green meanies.
I love the idea of grilling mushrooms, not as a portabella faux-burger, but as a smokey, snacky, eat with fast fingers faux-chip.
If you're having a small, special gathering, consider grilling lobster halves. At Coastal Seafoods it's $16.99/lb (cheaper than Copper River Salmon!) and there is something so lush about digging into the smokey charred shell and just going to town. Maybe there's a little corn on the side, maybe a little bubbly in your glass. If you want to keep it low-brow or have a bunch of people to feed, consider grilling prawns which can be a ton of fun for their messy deliciousness.
You already know about Mark Bittman's grilled melon obsession, right?
Stephanie March is Mpls.St.Paul Magazine’s food and dining editor. See bio
Food & dining buzz, twice a month.
Our editor's guide to 1000+
restaurant across the
Search the Guide
Like MSPMag on Facebook
Follow MSPMag on Pinterest
Mpls.St.Paul Magazine | mspmag.com
© 2014 MSP Communications, Inc. All rights reserved
About Us | Contact Us | Media Kit | Pressroom | Subscriber Services
RSS Feeds | Site Map |