Heat up your summer menu with these delicious dishes you’d never think to throw on the flame!

Hamburgers and hot dogs? Predictable. Read on for how to make your next backyard barbecue anything but boring.

Photo by Anita Calero

Pineapple Mojitos

Ingredients:
1 pineapple
16 mint leaves
6 lime wedges
3 cups ice
5 oz. white or pineapple rum
1 oz. sour mix
2 splashes club soda

Directions:
1. Peel and core the pineapple, then cut it lengthwise into 10-inch-wide slices. Fire up the grill to medium heat and cook the pineapple (flipping once) until browned on both sides (about three to five minutes). Then cut into half-inch chunks.

2. In a shaker, combine six chunks of the cooked pineapple, mint and lime. Using a pestle, muddle to break up the pineapple and release juice from the lime.

3. Add the ice, rum and sour mix. Cover and shake vigorously. Pour into two bar glasses,top off with the club soda and serve.

Recipe adapted from Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties by Rafael Palomino with Arlen Gargagliano. Used with permission of Chronicle Books. © 2010

Photo by Anita Calero

Grand Marnier French Toast with Strawberries

Ingredients:
3 eggs
½ cup milk
¼ cup Grand Marnier (optional)
2 Tbl. sugar
6 thick slices bread, cut in half diagonally
Whipped topping, like Cool Whip

For topping:
16 oz. frozen strawberries, thawed
¼ cup sugar
3 Tbl. Grand Marnier

Directions:
1. To make the topping, combine sugar, strawberries and ¼ cup Grand Marnier in a large bowl. Let stand at room temperature for one hour, stirring occasionally.

2. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

3. In a shallow bowl, whisk together eggs, milk, remaining 3 Tbl. Grand Marnier and sugar. Coat each slice of bread on both sides with egg mixture. Place coated bread slices on hot grill. Cook for three to four minutes each side.

4. To serve, place one piece of French toast on plate. Top with the strawberry mixture from step one and whipped topping. Add another slice of French toast and repeat.

Adapted from a recipe for the Food Network by Chef Sandra Lee, author of the cookbook Semi-Homemade Everyday Comfort Food and host of the television show Semi-Homemade Cooking with Sandra Lee.

Want more grilled recipes? Check out our summer issue of The Nest Magazine on newsstands now!

-- Laura Schocker

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-- The Nest Editors

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