4 Quick Summer Sauces…on the Grill

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I know, this isn’t what we reach for when we think about grilling…but I urge you to think again because a sauté pan will inspire a whole new way to cook on the grill…and thereby being outdoors – where we like being – especially on a clear, star lit night.

Each of these 4 sauces are quick and easy – like all sauté is – and can be made in a simple sauté pan placed on a grill instead of the stovetop. Make these sauces to pour over:  chicken, seafood, meat, vegetables, pasta or grains. You’re going to love them!!!

Pomodoro

A light, chunky, tomato sauce made with fresh diced tomatoes. Great on pasta, fish or vegetables. You can even poach a firm filet of fish right in the sauce.

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1 pint cherry or grape tomatoes – quartered or halved (depending on size)

2 – 3 tablespoons extra virgin olive oil

Splash or two of chicken (or vegetable broth)

1 medium garlic – finely chopped

Pinch of red pepper flakes

Splash or two of tomato sauce (great if you have some, not necessary if you don’t).

Season with salt and pepper and finish with the slivered basil.

 

Instructions

Place your sauté pan on a hot grill over a medium flame. Add oil and heat until hot but not smoking.

Add garlic and cook for about 30 seconds, just until it begins to color. Add pepper flakes followed by the tomatoes.

Cook the tomatoes until they begin to wilt then add the broth and the tomato sauce (which can be the juice from a can of tomatoes) and let it reduce for about two minutes or so.

Season and finish with the basil.

Remove from the grill or keep it warm until ready to use.

 

Red and White Sauce

Oil and garlic with fresh diced tomatoes. Great over fish, pasta, meat or vegetables. I love it with small, sweet mussels and a pinch of tarragon. I throw the mussels right in the pan and let their juices flow and meld into the sauce…heavenly…

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1/2 cup extra virgin olive oil

Splash or two of chicken (or vegetable) broth

4 or 5 grape or cherry tomatoes –  diced

1 medium garlic – finely chopped

Pinch of red pepper flakes

A spritz or two of fresh lemon juice

1 or two sprigs fresh parsley leaves – chopped

Season with salt and pepper

 

Instruction

Place your sauté pan over medium high heat on the grill.

Add oil and heat until hot but not smoking.

Add garlic and cook for about 30 seconds, just until garlic starts to color and follow with the pepper flakes and tomatoes .

Cook for a minute or two just until the tomatoes begin to wilt.

Add broth and cook for about a minute more and add the lemon and the parsley.

Season with salt and pepper. Remove from the grill or keep it warm until ready to use.

 

White Wine Sauce

A basic white wine sauce to which you can add any of your favorite fresh herbs.  Great over seafood of all kinds, pasta, vegetables

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1/2 cup extra virgin olive oil

1/4 cup white wine

1/2 cup  (or a bit more) chicken broth (or vegetable)

Juice of 1/2 lemon

Splash of cream (optional)

1 or 2 tablespoons (15 – 30 g) of butter (optional)

Pinch or two of fresh herbs like: basil, dill, thyme, rosemary, parsley, lemon verbena…whatever you like.

 

 

Instruction

Place a saute pan on the grill over a medium flame. Add oil and heat.

Add wine and cook for a minutes or so.

Add broth and let it cook gently for 6 – 8 minutes, stirring occasionally until the wine taste is gone.

Add your favorite fresh (or dried herbs) the lemon juice and a splash of cream.

Stir to incorporate, cook for a few moments and finish with butter.

Season with salt and pepper. Remove from the grill or keep it warm until ready to use.

Stir before serving.

 

 

Creamy Wine Sauce

Great over vegetables in particular, but also over pasta and seafood. I love it over shrimp, scallops or any firm filet of fish.he sauce itself has a beautiful “creamy” consistency and a mild (almost bland) taste so it can take on almost any flavor addition.  Get creative and add a spoon or two of your favorite condiment. This sauce can take it! You’ll be amazed at all the flavor variations you can create.

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1/4 cup extra virgin olive oil

1 tablespoon (15 g) butter

3 tablespoons flour

1/4 cup white wine

1/2 cup chicken broth (or vegetable)

Splash or two of cream (or half and half)

Spritz of fresh lemon juice

Pinch or two of fresh herbs like thyme, rosemary, basil, parsley, lemon verbena…whatever you like or…

Note: Make this sauce truly your own by adding a spoon or two of your favorite condiment.

 

Instruction

Place a saute pan on the grill over a medium flame. Add oil and butter and heat.

Add flour and whisk into a smooth paste. Cook for about a minute stirring consistently.

Add wine and continue to stir. It will be a thick paste.

Add broth slowly and stir to incorporate. Let it cook for 6 – 8 minutes, stirring occasionally until the wine taste is gone. Add more broth if too thick.

Finish with a splash of cream and a spritz of fresh lemon and your favorite fresh herbs.

Season with salt and pepper. Remove from the grill or keep it warm until ready to use.

Stir before serving.

 

If you like these recipes and the idea of sautéing on the grill…let me know in the comments below. I’d love to hear from you!!!

 

Until next time,

Silvia

 

 

 

 

 

 

3 Responses to 4 Quick Summer Sauces…on the Grill

  1. dawn July 17, 2015 at 1:44 am #

    it would be great if you added a “print” button so the recipes condensed onto a PDF doc to print easily

    • chefsilvia July 17, 2015 at 2:29 am #

      Thanks Dawn. I’ll look into a print button.

Trackbacks/Pingbacks

  1. Poached Fish on the Grill - Chef Silvia - July 1, 2015

    […] dish practically made itself, and like last week’s sauces…I made it on the grill. This time I pouched two filets of tilapia but can use any firm filet […]

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