A cast iron griddle is the perfect match for the grill.
Charred Sweet Potatoes & Summer Vegetables
1 pound sweet potatoes
1 cup cherry tomatoes
1 cup cut-up yellow squash, (1-inch chunks)
1 cup cut-up zucchini, (1-inch chunks)
3 tablespoons vegetable oil, divided
1 1/2 teaspoons McCormick® Paprika, Smoked
1 1/2 teaspoons Lawry’s® Garlic Salt with Parsley
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
4 ounces Spanish chorizo sausage, finely chopped (about 1 cup)
1 cup chopped onion
2 tablespoons water
1 tablespoon sherry vinegar
Pierce sweet potatoes with fork several times. Microwave on HIGH 3 minutes. Turn potatoes. Microwave again on HIGH 2 to 3 minutes or until potatoes are fork-tender but still firm. Let stand until cool enough to handle. Peel potatoes and cut into 1-inch chunks.
Toss tomatoes, squash, zucchini, 1 tablespoon of the oil, paprika, garlic salt and pepper in medium bowl until well coated. Set aside.
Place large cast iron skillet on preheated grill over medium-high heat (375°F to 400°F). Heat remaining 2 tablespoons oil in cast iron skillet. Add potatoes; cook 4 to 5 minutes or until lightly charred and tender, stirring after each minute. Push potatoes around edges of pan.
Place chorizo and onion in center of pan. Cook and stir 3 to 4 minutes or until lightly charred. Push chorizo mixture around edges of pan. Add squash mixture to center of pan. Cover pan or close grill. Cook 4 to 5 minutes or until squash is tender and tomatoes begin to burst, stirring after each minute. Gently stir in water and vinegar until blended.
Grilled & Loaded Smashed Potatoes
Grill pre-cooked potatoes until crispy on the outside and smash in a cast iron skillet. Load ‘em with a smoky bacon and bell pepper mix seasoned with Grill Mates® Bacon Chipotle Seasoning and Cheddar cheese. Char until melted and top with green onions and sour cream. Dig in!
1 1/2 pounds medium Yukon gold potatoes
1 tablespoon vegetable oil
5 teaspoons McCormick® Grill Mates® Bacon Chipotle Seasoning, divided
6 slices applewood smoked bacon, cut into 1/4-inch pieces
1 cup chopped yellow onion
1/2 cup chopped red bell pepper
1/2 cup shredded Cheddar cheese
2 tablespoons finely chopped green onions
1/4 cup sour cream
Place potatoes on microwavable plate. Pierce potatoes with fork several times. Microwave on HIGH 5 to 6 minutes or until fork-tender but still firm. Let stand until cool enough to handle. Toss potatoes, oil and 3 teaspoons of the seasoning in large bowl until well coated.
Grill potatoes over medium heat 4 to 5 minutes or until skin is crispy, turning frequently. Meanwhile, cook and stir bacon in large cast iron skillet on the grill 8 to 10 minutes or until crisp. Add yellow onion and bell pepper; cook and stir 2 to 3 minutes or until tender-crisp.
Push bacon mixture to one side of the skillet. Add potatoes to skillet on the other side. Smash each potato with heavy spatula, bottom of small sturdy bowl, or meat pounder. Sprinkle potatoes with remaining 2 teaspoons seasoning.
Spoon bacon mixture over the potatoes. Sprinkle with cheese.
Cover pan or close grill. Cook 3 to 5 minutes or until cheese is melted.
To serve, sprinkle with green onions and dollops of sour cream.
Smokehouse Maple Sausage & Egg Hash
Wake up to this savory, one-skillet egg hash. It starts with sausage mixed with bell peppers, onion, shredded hash browns and topped with Cheddar cheese.
Season with a generous helping of Smokehouse Maple Seasoning and char in a cast iron pan on the grill. Crack fresh eggs on top – and take brunch to epic flavor proportions.
1 tablespoon vegetable oil
1/2 package (6 ounces) fully cooked chicken and apple sausage, sliced 1/2-inch thick
1 red, yellow or orange bell pepper, chopped
1 cup chopped onion
1 jalapeño pepper, seeded and finely chopped
3 teaspoons McCormick® Grill Mates® Smokehouse Maple Seasoning, divided
3 cups frozen shredded hash browns
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh cilantro
Place large cast iron skillet on preheated grill over medium-high heat (375°F to 400°F). Heat oil in cast iron skillet. Add sausage; cook and stir 2 to 3 minutes or until lightly browned.
Stir in bell pepper, onion, jalapeño and 2 teaspoons of the Seasoning. Cook and stir 4 minutes or until vegetables are slightly tender and charred. Add hash browns; cook and stir 4 minutes or until golden brown. Stir in cheese.
Make 4 indentations with back of large spoon in hash browns. Break an egg into each indentation. Sprinkle eggs with remaining 1 teaspoon Seasoning. Cover. Cook 4 to 5 minutes or until whites are cooked through but yolks are still runny. Sprinkle with cilantro and additional Seasoning, if desired.
TIP: A Fresno or serrano chile may be substituted for the jalapeño pepper.