Michael Symon Outdoor Recipes

ONE-POT PASTA ON THE GRILL

Steps:

• Set up a grill for even, medium-high heat. If using a charcoal grill, build the coals evenly on the bottom.
• Place a Dutch oven on the grill and coat the bottom with a film of olive oil, followed by the onions and garlic. Season with salt and pepper and cook until the onions begin to soften, 2 to 3 minutes. Stir in the tomatoes. Add the anchovies and, using a wooden spoon, break them down into small pieces. Add the red pepper flakes, stirring to melt into the oil. Add 4 1/2 cups water and bring to a simmer. Season with salt and pepper, then add the pasta. Close the lid of the grill and cook according to package directions. Remove from the heat and stir in the parsley, capers, butter, 2 tablespoons olive oil and the Parmesan. Serve with some more black pepper, a drizzle of olive oil and more Parmesan.

NO-BAKE BLUEBERRY LEMON PIE

Steps:

• For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
• Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
• Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
• Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
• In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

ROASTED GARLIC BREAD

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a small saucepan over the indirect-heat side of the grill, add the garlic cloves and olive oil. Close the lid of the grill and gently simmer until the garlic cloves are roasted and soft, 12 to 15 minutes. Remove from the heat and, using a fork, mash the cloves to form a coarse paste. Add the butter, garlic powder, salt and pepper. Mix well to combine.
• Lay the bread out on a sheet tray, cut-side up, and spoon all but 2 tablespoons of the garlic mixture over the bread. Add 1/2 cup grated Parmesan to each half. Place the sheet tray on the indirect-heat side of the grill, then close the lid and bake until crisp and the cheese has set, 3 to 5 minutes.
• Remove from the heat, then put the 2 halves of the bread together on a piece of foil. Spoon or brush the remaining garlic butter over the top. Wrap in the foil, then place on the indirect-heat side of the grill. Close the grill and bake until golden brown and the garlic butter has soaked into the bread, another 3 to 5 minutes. To serve, open the foil, cut into smaller pieces and place on a board or platter.