Southern Living (July 2013)
We haven't been grilling as much this summer as we wish.
Normally this time of year, we cook dinner on the grill most every night. But this year, for whatever reason -- busyness, bugginess -- we just aren't firing up the grill as much.
One definite reason we've scaled back is because we've been trying to eat a bit more healthfully this summer. We've cut back on a lot of what used to be grilling standards for us -- steak, burgers, sausage. We're eating more fish (which just isn't worth the hassle to grill as far as we're concerned) and more lean proteins like chicken and turkey and, occasionally, pork chops.
And when you grill things like chicken, turkey and pork chops, it can be easy to fall into a rut.
That's why recipes like this Peanut-Basil Relish are a godsend.
At the beginning of any grilling season, we're just so happy to be eating grilled, smoky meats that we'll just simply marinate them. But marinades only take you so far.
After a few months, we start to get bored with simply grilled meats. So we look for easy ways to add flavor and a bit of zip. You can make a sauce, like the crazy-good Miso-Butter Sauce we made last year. You can make a gremolata, which we love. You can try a pesto, which is also a favorite of ours.
Or you can make this Peanut-Basil Relish, which is kind of like the best possible combination of all three. It's got the fresh, bold herb flavors of a gremolata, plus the basil of a pesto, plus Asian umami notes (fish sauce, in this case) that really make it sing.
It's like Pesto and Gremolata hooked up and eloped to Thailand.
MAKE. THIS. RELISH.
It's incredibly easy. Seriously, you could make it while your chicken or pork (or steak or whatever) is on the grill. Southern Living also suggests serving it over fish, or "tossed with cellophane or vermicelli noodles, or stirred into chicken noodle soup." Yes to all of the above.
We'll absolutely be making this relish again.
What about you? Any favorite tricks for finishing off grilled foods? How do you keep from falling into a grilling rut?
Peanut-Basil Relish
Southern Living (July 2013)
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(This photo: Hector Sanchez; Stylist: Buffy Hargett; Southern Living)
Yield: 4 servings
INGREDIENTS
3 cups
firmly packed fresh basil leaves, coarsely chopped
3/4 cup
unsalted roasted peanuts, coarsely chopped
1
serrano pepper, seeded and minced
1
garlic clove, minced
1
bunch green onions (green parts only), thinly sliced
2 tablespoons
fish sauce or 1 tsp. anchovy paste
1/8 teaspoon
sesame oil
3
to 4 Tbsp. olive oil
DIRECTIONS
Stir together first 7 ingredients; slowly stir in olive oil until blended.
