July is National Grilling Month, and The Fresh Market is dishing out its grilling guide geared to make every day backyard barbecues extraordinary. From traditional favorites to unexpected pairings, The Fresh Market’s Grill Master is encouraging shoppers to get out of the grilling rut by introducing unique flavors to the flame.
The Fresh Market asked its official “Grill Master,” (aka Category Manager, Meat) Peter Mayes, about ways to prepare and savor the flavor of each course, and here is what he had to say:
The secret to cooking juicy, flavor-packed sides is to begin with a well-oiled grill, but we also suggest grilling “au natural” with The Fresh Market’s Charcoal for a true smoked hardwood flavor. Surprise your guests with these salad-less sides:
To pick the best, ready-to-use avocado, make sure it is slightly ripe but not too soft. Split the avocado into two, ditch the seed and brush each side with olive oil. Place the cut sides face down on the grill for 5-7 minutes then top with TFM’s Nom Nom Salsa, a dollop of sour cream and fresh cilantro.
To grill, slice red skin potatoes in half inch rounds, drizzle with olive oil, place on grill and cover for about five minutes. Flip potatoes and repeat – easy as that! Roughly chop potatoes and toss with sliced scallions, lemon juice, a spoonful of course grain mustard, salt, pepper and fresh parsley. Serve warm or at room temperature.
The Fresh Market recommends its Ciabatta bread for the grill. Slice the loaf in halves horizontally and drizzle each slice with olive oil and freshly chopped garlic. Place on the grill for roughly three minutes on both sides. Before serving, sprinkle salt, parmesan and basil on top for a grilled take on bruschetta.