It’s Grilling Season!

Grilled Dishes to Make Your Summer Sizzle

It’s Grilling Season! 
Grilled Dishes to Make Your Summer Sizzle
From the Kitchens of Ryan Knuth & Melanie Cedargren | Photography Masterworks Imaging
Fire up your grill for a good old-fashioned backyard barbecue. Follow these recipes from the grills of Ryan Knuth, Executive Chef of Barrington of West Chester, and owner of Mortar & Pestle Rubs and Seasonings, and Melanie Cedargren, owner of The Spicy Olive. Delight your family and friends this summer with these hearty grilled main dishes and lip-smacking sides. Move over, hot dogs—a more sophisticated fare has come to town!

Cedar Plank Salmon with 
Neapolitan Herb Balsamic Glaze

4 5-6 oz Salmon Filets

1 T. Mortar & Pestle Rhyno Rub

2 4” x 4” cedar plank

½ cup  The Spicy Olive Neapolitan Herb Balsamic Vinegar

Soak cedar planks in water for at least 1 hour. Place salmon filets on cedar planks and season with Rhyno Rub. Cook cedar planks on grill over medium heat until done, 12-15 minutes.

In a saucepan, over medium-high heat, reduce balsamic vinegar by half. Hold at room temperature until ready to use. Drizzle over Cedar Plank Salmon before serving.

BBQ Bacon Burger with 
Chipotle Ketchup

1 lb. Grassland Graze ground beef

1 T.  Mortar & Pestle Rhyno Rub

6 Bacon slices, cooked, reserve bacon grease

3 Slices Smoked Gouda cheese

3 Slices tomato

3 Green leaf lettuce filets

3 Hamburger Buns

Chipotle Ketchup

½ cup  Ketchup

1 T. The Spicy Olive Chipotle Oil

Whisk together and set aside until burgers are ready.  More or less Chipotle oil can be used for desired spice level.

In a large bowl, season beef with Rhyno Rub and mix thoroughly. Form beef into three equal patties. Cover with plastic wrap and store in fridge until ready to cook. Prepare outdoor grill for grilling and cook hamburgers over medium-high heat. When burgers are almost done, top with two slices of bacon and one slice of smoked gouda. Grill tomatoes on hottest part of the grill for one minute total and place tomato slice on top of smoked Gouda. Allow burgers to rest for 4-5 minutes when complete, allowing for liquid to redistribute throughout the patty. Spread chipotle ketchup on bottom bun, then lettuce, then burger patty with bacon, cheese and tomato. Top with top bun and enjoy!

Grilled Red Skin Potato Salad

20 Red Skin Potatoes

8 Bacon slices, baked and chopped, 
reserve bacon grease

½ Red Onion, leave core intact

1 T. Mortar & Pestle Burger Spice


1 T. The Spicy Olive Neapolitan Balsamic Glaze

2 T. Apple Cider Vinegar

Grease from bacon

¼  cup Mayonnaise

Cook red potatoes in boiling water until tender, about 20 minutes. Drain and cool potatoes. When potatoes are cool, cut them in halves and place in a large bowl with red onion. Toss potatoes with Burger Spice and half of the bacon grease. Whisk together all dressing ingredients and set aside. Over a medium to medium-high grill, cook the potatoes and onion until hot throughout and charred, about 15 minutes. Place in a serving bowl. Chop grilled onion and place with potatoes. Pour dressing over potatoes and stir to combine. Season to taste with more Burger Spice. Cover salad with aluminum foil to keep warm if serving immediately, or allow cooling completely in the fridge and reheat before serving. Enjoy!

Lemon Orzo Salad

8 oz. Dried orzo pasta or 4 cups cooked cous cous

¼ cup  Fresh diced tomato

1 Green bell pepper, roasted and diced

1 Red bell pepper, roasted and diced

2 T. Parsley, chopped

3 Asparagus stalks, chopped


¼ cup  Dijon Mustard

¼ cup  Fresh Lemon Juice

½ cup  The Spicy Olive Lemon Oil

1 T. Mortar & Pestle Citrus Herb Seasoning

Cook orzo according to package directions, drain and toss with half of the lemon oil. Combine orzo and vegetables in large bowl. Whisk together remaining dressing ingredients and toss with orzo and vegetables. Allow salad to sit for a minimum of 30 minutes for flavors to combine. Enjoy!