Jacki Corser: Grill cooking especially welcome in spring

After Easter, I am excited to start talking about outdoor grill cooking. I certainly enjoy the taste of any type of grill food and interchanging flavored charcoals and liquid flavorings certainly make these outdoor foods taste great. I will introduce easily made recipes this week and the weeks to come that you may want to try this season.

How can you go wrong with the outside smells and flavors of the barbecue on a beautiful spring day? This great, home-grown tradition can be done all year around, but when spring hits it is special and heartwarming!

And with this I could not agree more!

Chef Jacki Corser is a culinary specialist who resides in Cumberland, Indiana. She is a college professor teaching culinary arts and safe food practices. Chef Jacki also works with impoverished communities, offering healthy eating seminars to individuals and families. Contact her at dunbar221@yahoo.com

Easy Portobello Mushroom Burger

Serves 4

Ingredients:

• 4 Portobello mushroom caps

• 1-1/2 tsp. of steak seasoning

• 1 tbsp. of low sodium soy sauce

• 4 oz. of reduced fat Swiss cheese thinly sliced (or choice)

• 1 avocado sliced thin

• Baby spinach

• 4 whole wheat buns of choice

• 1 tbsp. of olive oil

• Red onion, sliced

• Sliced medium tomato

• 2 tbsp. of balsamic vinegar

• 1 tbsp. of rosemary, fresh or bottled

Directions:

• In a large bowl, whisk together vinegar, soy sauce, oil, rosemary and steak seasoning choice.

• Place the mushroom caps in the bowl and toss with sauce (be sure to evenly coat the entire mushroom).

• Let stand at room temperature for 30 minutes. Turn to further coat as needed while marinating.

• Heat the outdoor grill to medium heat.

• When grill is hot, brush the grate with oil or spray a grill pan or foil.

• Place the mushrooms on the grill, use marinade for basting.

• Grill for 5 to 7 minutes on each side until tender, brushing with marinade frequently.

• Top the mushrooms with cheese during the last minute of cooking.

• Grill the onions about 1 minute on each side and the buns until toasted.

• Place the spinach on the bun followed by the Portobello mushrooms then top with the grilled onions, sliced tomato and avocado.

Note: Serve with a vegetable side dish and sweet potato chips or air-fried sweet potato fries. You can also use a lettuce wrap instead of a bun, if desired.

Beer Can Chicken

Serves 4

Ingredients:

• 1 – 4 lb. chicken, rinsed and dried

• Vegetable oil

• 1 - 12 oz. empty beer can or similar size can

Chicken rub:

• 2 tablespoons smoked paprika

• 2 tablespoons salt

• 2 tablespoons onion powder

• 1 tablespoon cayenne pepper

• 1 tablespoon ground cumin

• 2 teaspoons dried thyme

• 2 teaspoons oregano

• 2 teaspoons black pepper

• 2 teaspoons garlic powder

Note: Combine all rub ingredients together in a medium-large bowl and set aside

Directions:

• Preheat the grill to medium-high heat, about 350 degrees.

• Rub the entire chicken, cavity included, with vegetable oil.

• Season it, inside and out, with the rub mixture.

• Place the chicken over the beer can and be sure that it sits upright.

• Place the chicken in the middle of the grill and close the lid.

• Cook for 1 to 1 1/2 hours or until the juices run clear and a meat thermometer reads 165 degrees.

• Remove from the grill, cover loosely with foil, and rest for 10 minutes.

• Carve and enjoy with your choice of sides

Note: Serve with a vegetable, crispy salad or red skin potatoes wrapped and placed on the grill.

Grilled Salmon in a Rice Bowl

Serves 2 to 3

Ingredients:

Prepping the salmon:

• 1 to 1 ½ lbs. of salmon cut for 2 or 3 people

• Salt and pepper to taste

• 1 tsp. of olive oil

• 1 tsp. of Italian seasoning

Making the sauce (can be made in advance):

• ¼ cup water

• ½ cup of low-sodium soy sauce

• 2 tbsp. of brown sugar

• 1 tbsp. of corn starch

• 1 tbsp. of honey

• Add soy sauce, brown sugar and honey in a saucepan. Cook over medium high heat for one minute until the sauce is starting to boil.

• Mix water and cornstarch together in a cup until the cornstarch dissolves. Add it into the saucepan and cook for 3 minutes, stirring, until the sauce starts to thicken.

• Transfer the sauce mixture into a bowl.

Prepping the rice:

• 3 cups of brown rice. Cook following package directions. Choose one you're comfortable using, even if it boil and bag.

Prepping the corn (1/2 cup):

• In a small pot, add the frozen corn and 1 cup of water. Heat over medium high heat for 5 minutes. Once cooked, drain in a colander.

Cooking the salmon:

• Season the fillets evenly with Italian seasoning, salt and pepper to taste.

• Lightly brush evenly with oil. Leave the seasoned salmon at room temperature for 15 minutes before outdoor grilling.

• I use a grill pan or foil on grill so it does not break and fall through grates.

• Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook for 3 minutes until the fillet has distinctive grill marks. Turn the fillets 45 degrees and cook for another 2 minutes (of course, grill marks are optional).

• Flip the salmon over and cook for another 3 to 4 minutes.

• Transfer the salmon fillets onto a plate and let rest for 2 minutes.

Presentation of the bowl:

• Add rice to each bowl

• Add salmon fillet

Decorate the border with the corn, avocado slices, cucumber slices, and micro greens or sprouts (add more if desired).

• ½ cup of fresh to frozen corn

• 1 avocado sliced

• 9 slices of cucumber

• 2 to 2½ tbsp. of micro greens or sprouts (can combine both)

• 1 to 1½ tsp. sesame seeds, white in color

• Drizzle teriyaki sauce to taste

• Sprinkle white sesame seeds on top.

This article originally appeared on The Monroe News: Jacki Corser: Grill cooking especially welcome in spring