Perfect Meal in Under an Hour: 3 Yummy Grilling Recipes

Food The List
By: Bradley Hasemeyer Posted: 9:36 PM, Sep 2, 2016

Most of us cherish time off of work, so holidays are always a big deal. Having people over for a BBQ is fun way to spend this valuable time, but can be so much work. Now it doesn't have to be! Bradley Hasemeyer and Food Network star Matt Grunwald have a mouthwatering three course feast you can grill up in under an hour, so you can have more time to chill with your friends and family.

Here are the full recipes for this delicious meal:

1.  Grilled Apple & Brie Flatbread

4 flatbread (prepared naan bread works well for this) 

4 medium golden delicious apples, cored and sliced into 2 inch wide slices

6-7 ounces/170-200 g, herbed brie cheese (plain work too)

1/3 cup/80 mL walnut, roughly chopped

1/4 cup/60 mL of honey

2 tablespoons/30 mL fresh thyme

olive oil

Preheat grill for high heat.  Place apples on a lightly oiled grill grate and cook for 2-3 minutes per side.  Remove from heat and let cool for 5 minutes.  Cut apples into smaller slices and set aside. Place flatbread onto a large cutting board of cookie sheet.  Drizzle top side with olive oil. Sprinkle a little thyme onto each piece and place grilled apples and brie slices onto flatbread, alternating between the two.

Place onto the grill and cook for 5 minutes or until brie cheese starts to melt and bread is nicely toasted.  Remove from heat, drizzle with honey, and top with chopped walnuts.  Slice into fourths and enjoy. These pizzas make for a wonderful main course but work really well as an appetizer.

2.  Grilled Shrimp & Corn Bake

1/3 cup fresh lime juice

1/4 cup fresh orange juice

2 tablespoons low-sodium soy sauce

2 tablespoons honey

2 garlic cloves, minced

2 teaspoons grated peeled fresh ginger

2 tablespoons sugar

1 teaspoon ground coriander seeds

1/4 teaspoon black pepper

2 ears corn, each cut crosswise into 4 pieces

1 1/2 pounds large shrimp, peeled and deveined

4 cups cooked couscous

Combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler.

On Grill, place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes. Serve over couscous.

3.  Grilled Watermelon Salad

1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a French Chevre
Fresh finely cracked black pepper

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

Now you're ready to grill and chill!

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