At our house, we grill all year long.

I have been known to cook on the grill while holding an umbrella over my head or when I had to wear and coat and gloves. What can I say; I love to cook on the grill.

Having said that, I have to add that I am a bit of a grill purist. If I am going to enjoy grilling, it has to be charcoal or wood instead of gas. We have a gas grill. Hobert wanted one several years ago, so we bought one. We even use it sometimes. Mostly when I’m in a hurry.

Even though grilling on gas is still better than the skillet in the kitchen, it’s just not the same as firing up a stack of wood or charcoal.

But, to each his own. Pull out your gas, wood or charcoal grill this weekend and enjoy the opening of grill season.

The first recipe is my all time favorite veggie. I love asparagus. But, I especially love grilled asparagus! It’s so easy and tastes so good. Once it’s off the grill, you can sprinkle it with a little fresh, grated parmesan cheese, if you want and it’s even better!

The second recipe is one of everyone’s favorites. Potatoes and onions. What more can we say? These are cooked on the grill in foil. You can cook them in the oven if you aren’t using the grill that day. Either way, they smell and taste wonderful.

The third recipe is a marinated steak. The recipe uses rib eye steaks but you can use whatever you prefer or have on hand. These need to marinate for a day or two, so you do need to do this step in advance for the best flavor.

The last recipe is everyone’s favorite dessert but it’s not prepared on the grill. Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream. The shortcakes are very easy to make, so please give it a try!



Grilled Asparagus



1 Lb Fresh Asparagus Spears, trimmed

1 Tablespoon Olive Oil

Salt And Pepper To Taste



Preheat grill for high heat.

Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.

Grill over high heat for 2 to 3 minutes, or to desired tenderness.



Grilled Potatoes

and Onion

4 Potatoes, sliced

1 Red Onion, sliced

1 Teaspoon Salt

1 Teaspoon Ground Black Pepper

4 Tablespoons Butter



Preheat grill for medium heat.

For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.

Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.



Savory Garlic Marinated Steaks



1/2 Cup Balsamic Vinegar

1/4 Cup Soy Sauce

3 Tablespoons Minced Garlic

2 Tablespoons Honey

2 Tablespoons Olive Oil

2 Teaspoons Ground Black Pepper

1 Teaspoon Worcestershire Sauce

1 Teaspoon Onion Powder

1/2 Teaspoon Salt

1/2 Teaspoon Liquid Smoke Flavoring

1 Pinch Cayenne Pepper

2 (1/2 Pound) Rib-Eye Steaks



In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1-2 days.

Preheat grill for medium-high to high heat.

Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.



Classic Strawberry Shortcakes



1 Quart (4 Cups) Strawberries, sliced

? Cup Sugar

2 1/3 Cups Original Bisquick® Mix

1/2 Cup Milk

3 Tablespoons Sugar

3 Tablespoons Butter or Margarine, melted

1/2 Cup Whipping Cream



Heat oven to 425 degrees. In large bowl, mix strawberries and 1/4 cup sugar; set aside.

In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.

Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.

Split warm shortcakes; fill and top with strawberries and whipped cream.

Enjoy a summer treat in the middle of winter by either splurging on fresh strawberries or using frozen.

If the bottoms of the shortcakes stick slightly to the cookie sheet, use a metal spatula to easily lift them off.

Variation: Get creative with your fruit filling. Why not Raspberry Shortcakes? Or Blueberry or Peach?



Did you know?



Five Ways to Get Your Grill Going



1. Avoid charcoal briquettes.

Briquettes are often fortified with chemicals. Hardwood lump charcoal, which is cleaner, also burns hotter than briquettes, cooking your food more quickly.



2. Get organized before you get started.

Assemble everything you'll need, including—most importantly—a clean platter. You never want to put cooked foods on a platter that held raw meats, poultry or seafood.



3. Cook over coals, not flame.

Before you begin, all coals should be uniformly gray. Be sure to cook on coals that have just passed their peak, rather than on coals that have not yet reached their hottest point.



4. Time it right.

Start coals 35 to 40 minutes before cooking for a hot fire; 40 to 45 minutes before cooking for a medium fire; and 45 to 50 minutes before cooking for a low fire, by this time the coals have truly passed their peak and are starting to cool down.



5. Keep your grill clean.

Scrape the rack thoroughly with a wire brush after cooking but before the coals cool down.



Great on the grill

Grilling is the most basic form of cooking, and that is its beauty. Keep your seasonings simple: salt and freshly ground pepper, maybe a glaze, spice mix or marinade. Lemon, lime or orange juice, garlic, fresh herbs – used alone or together – boost the flavor of grilled foods just enough. A citrus-based marinade is especially suited for less tender cuts of meat, and low-fat salad dressings can also double as marinades. Drizzle or brush them on, cover and refrigerate for 30 minutes to 24 hours. Grill. Voilà.

Remember: grilling iss not just for meat, seafood and poultry. Fruits and vegetables also taste delicious grilled. Choose foods that are tender and cook quickly, such as potatoes, sweet potatoes, onions, peppers and squash. They can be cut into 1/4- to 1/2-inch-thick slices, seasoned and grilled.

Peaches, pears and plums taste fantastic with a bit of a char. Halve, pit and brush them with honey or a quick mix of brown sugar and juice, then grill until tender. Also worth investigating: grilling baskets, which can help keep smaller pieces of vegetables, fish and meat from falling through to the fire. Whatever your pleasure, grilling is a healthful way to cook since there is no need for added fat.

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Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:

kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.

Check out her Web site: http://www.geocities.com/kvfreeman27886/