If you love to grill but the rest sounds like a chore, don’t avoid inviting friends over; instead, enlist help. Post-pandemic, caterers have lower minimums than ever before, and this summer is the time to capitalize on it.
Chef Rodney Freidank of Table 301 Catering says interesting sides are what he loves to create, and packaging them for the home—for six to twelve—is a cinch. He also notes that summertime is a great time to remember how naturally flavorful vegetables are, and searing them on the grill helps bring those to the forefront.
“Food is consumed by all the senses,” says Freidank. “The delicious taste of simply grilled foods is complemented by the sound of the grill sizzling, the smell of the char-grill, and the warmth of a beautiful sunny day.”
To add to the fun, we’ve added TipTop cocktails to the mix. Now in six derivations and all available in South Carolina, a craft cocktail is just a pop top away. Pour over ice, and the 55% proof sips are ready to enjoy and look oh-so-adorable in their candy-color cans.
So, grill your favorite protein . . . maybe a bone-in chop or a flat iron steak . . . and leave the rest up to the experts.
Summer Grilling Menu
Appetizer: Harissa Shrimp with Mango Relish
Entrée: Bone-in Pork Chop or Garlic Marinated Tofu “Steaks”
On the Side: Grilled Romaine Salad with Farm Fresh Veggies
Harissa Grilled Shrimp with Grilled Mango Relish
Recipe by Chef Rodney Freidank
Serves 4
For the harissa:
2 roasted red bell peppers
2 chipotle peppers in adobo
1 Tbsp. tomato paste
1 tsp. minced fresh garlic
2 Tbsp. Moroccan spice mix
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. Kosher salt
Moroccan spice mix:
2 Tbsp. coriander seeds
2 Tbsp. cumin seeds
1 Tbsp. caraway seeds
1 Tbsp. paprika
Toast the coriander, cumin, and caraway seeds in a dry skillet until fragrant. Allow to cool. Place the seeds in a spice grinder and process until fine. Mix with paprika. Reserve.
Process peppers, chipotles, tomato paste, garlic, spice mix, and lemon juice in a food processor or blender until smooth. While processing, drizzle in olive oil. Season with Kosher salt.
For the shrimp:
½ cup harissa paste
¼ cup honey
32 jumbo shrimp, peeled and deveined
Kosher salt, to taste
Whisk together the harissa paste and honey. Toss Shrimp in the paste. Cover and refrigerate up to 2 hours. Thread shrimp on skewers, if desired. Grill shrimp on both sides until done (when shrimp become opaque throughout).
For the mango relish:
2 ripe mangoes, peeled and sliced off of pit
½ red onion, peeled and sliced in ¼-inch thick rounds
1 ripe avocado, halved, peeled, and seed-removed
2 Roma tomatoes, sliced in ¼-inch thick rounds
1 red bell pepper cut into quarters, seeds removed
1 bunch cilantro leaves, chopped
2 Tbsp. lime juice
2 Tbsp. honey (optional)
Kosher salt, to taste
Lay the mangoes, onion slices, avocado halves, tomato slices, and bell pepper pieces on a sheet pan and drizzle with olive oil. Season with Kosher salt. Grill until slightly charred. Remove the veggies from the grill and cut into approximately ¼-inch dice. Mix with cilantro, lime juice, and honey (if desired). Season with salt.
To plate:
Mound some of the mango relish on the plate. Arrange the shrimp on or around the relish. Top with more cilantro, if desired.
Grilled Romaine and Summer Vegetable Salad with Green Goddess Dressing
By Chef Rodney Freidank
Serves 4
For the dressing:
3 anchovy filets
1 bunch Italian parsley, destemmed
2 Tbsp. chopped chives or scallions (green parts)
¼ cup fresh tarragon leaves
½ cup buttermilk
1 cup mayonnaise
1 Tbsp. Pernod (optional)
Salt and pepper, to taste
Place the anchovies, parsley, chives, tarragon leaves, and buttermilk into a blender. Blend until smooth. Pour into a mixing bowl and whisk in mayonnaise and Pernod. Season with salt and pepper.
For the salad:
8 ¼-inch diagonal slices zucchini
8 ¼-inch diagonal slices yellow squash
2 ¼-inch slices red onion
2 romaine hearts
16 colorful cherry tomatoes, or heirloom slicing tomatoes
Drizzle the zucchini, squash, and onions with olive oil. Season with Kosher salt and freshly ground black pepper. Cut romaine hearts in half–lengthwise. Drizzle with olive oil and season with salt and pepper. Grill zucchini, squash, and onion until slightly charred and somewhat translucent. Grill romaine hearts cut side down until lightly grill marked and slightly wilted. Cut cherry tomatoes into bite-size pieces, or slice heirloom tomatoes. Season with olive oil, salt, and pepper. Arrange veggies and romaine lettuce on a plate. Drizzle with green goddess dressing.
This salad is great with a variety of grilled proteins added. It is also amazing with fried shrimp or oysters. One of the things I like to add is grilled marinated tofu.
For the tofu:
1 block extra firm tofu
1 Tbsp. minced fresh garlic
2 Tbsp. olive oil
1 tsp. crushed red pepper
Remove tofu from package and slice into four “steaks.” This is done by slicing it in half horizontally and then vertically. Lay the pieces on paper towels. Top them with more paper towels and press out excess moisture. Whisk together the garlic, olive oil, and crushed red pepper. Place the tofu into a Ziploc bag and pour in marinade. Allow to marinate for at least an hour up to overnight. Grill the tofu on your char-grill over high heat by placing them on the grill diagonally, and leave until you get a nice grill mark. Turn the tofu pieces 45 degrees, and allow them to get opposite grill marks. Gently flip over and repeat on the other side.
Tip Top Summer Grilling Cocktail Pairing
Canned cocktails have been on shelves for a bit, but some really good options have shown up in the marketplace, Tip Top included. What canned cocktails need is ice and a hefty amount in the glass. Here’s a rundown of Tip Top’s current “proper” options, all of which run 26-37% ABV.
Shaken:
Margarita
This is a legit delicious margarita; I’d put it up against most restaurant margaritas and it for sure tops the mess we try to make at home juicing or blending.
Bee’s Knees
Delicious and dangerous, this whiskey concoction is strong and only gets better as ice melts.
Daiquiri
A little overly lime concentrate for me, I wanted to dose it hard with some fresh citrus.
Stirred
Old Fashioned
Tip Top prides their product on not being overly sweet, a notion I appreciate, so this Old Fashioned may need a bit of simple syrup for some, or a few brandied cherries.
Negroni
A shockingly good Negroni for something composed in a can; the herbal notes are appropriate, and a second one may be better than the first.
Manhattan
If you drink a Manhattan, you’ll be pleased. If you think you’ll look chic drinking it, you will.
Photography by Table 301
