A Southern Take on Summer Grillin’

Barbecue grill with fire on nature, outdoor, close up

The days are heating up — and filling up with summer activities. Grilling out is one way to keep the indoors cool (by not turning on the oven/stove) — and save cooking time if you keep it simple. For the hottest months of the year, we suggest following the lead of cooks farther south by adding a bit of spice to your grilling.

Eating hot foods in summer may seem counterintuitive, yet spicy foods are popular in the warmest climates for several reasons. Eating them makes the body sweat, which helps you cool down faster (and for longer) than even cold foods do. Chilis grow well in hot climates, making them readily available, and spices also helped prevent food spoilage in the days before refrigeration.

The following two dishes popular in the U.S. Gulf Coast region are quick to fix on the grill and allow you to kick it up a notch in the spice department — according to your tolerance level, of course. Both recipes feed six.

"Grilled white fish with spicy rub, Creole or Cajun, served with rice, red kidney beans and lime. Fish is Dory."

Blackened Catfish Recipe >

Corn grilled with salt and spices. Dark background. Fast food in the summer

Cajun Corn & Potato Foilies Recipe >









“You don't need a silver fork to eat good food.”

—Paul Prudhomme, chef, creator of Louisiana-style blackened fish

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