Once you catch the Southern-cooking grill bug, it’s hard to stop grilling. These recipes—along with some good cornbread, a few other tasty treats, and a pitcher of sweet tea—will make your week. The best news is that the prep and the ingredient list on these recipes is minimal, making them great choices for weekday entertaining.
Summer Tomato and Onion Salad with Buttermilk Blue Cheese Dressing
6 ripe heirloom tomatoes, sliced thin
1 red onion, sliced paper-thin
2 T. minced chives
12 shallots, sliced
1 c. flour, seasoned with paprika, salt, pepper, etc.
1 c. milk
Arrange tomato and red onion on a platter. Pop the rings out of the shallots, then soak in milk for 20 minutes.
Drain shallots and toss with the flour, kicking off excess by dumping the rings in a mesh strainer. Fry in a quart of 350-degree oil (heated in a 4-quart pot) until crisp, then drain on paper towels.
Arrange shallots on platter, garnish with the chives, and serve with the dressing on the side. Serves 6.
6 oz. Maytag blue cheese
1/4 c. red wine vinegar
1 t. ground black pepper
1 T. Worcestshire sauce
1/4 c. cream
1/4 c. sour cream
1 T. minced dill
2 scallions, whites only
1/4 c. olive oil
1/2 c. buttermilk
Combine all the ingredients in the blender, pulsing to prevent overmixing. Garnish the salad with the dressing or pass at the table.
Grilled Quail with Hot Pepper, Apricot, and Mustard Glaze
12 boneless quail
1/2 c. brown mustard
3/4 c. apricot jam, jelly, or conserve
3 T. cider vinegar
1 T. ground coriander seed
1 t. sea salt
1 t. freshly ground white pepper
2 seranno chiles, minced fine, seeds and all
Combine all ingredients except quail. Add quail, toss, and place in a Ziploc bag. Let marinate overnight.
Discard marinade. Grill quail on medium, direct heat for 5 minutes per side, turning frequently. Serve at a pinkish medium. Combine a few tablespoons of apricot conserve and vinegar as a mop for the quail.
This dish is great with cole slaw and cornbread. Serves 4.