But Ed Brown, owner and chef of Ed's Chowder House in Manhattan, has got you covered. He shared some easy stovetop grilling recipes on "The Early Show" you can whip up while enjoying the great indoors.
1 1/2 pounds Shrimp
1 teaspoon Olive oil
3 teaspoon Hoisin Sauce
3/4 teaspoon Minced garlic
1/4 teaspoon Freshly ground pepper
1/4 teaspoon Cracked peppercorn
1 tablespoon Chopped scallion white part only
Prepare grill or grill top pan to medium high heat
Combine the shrimp with olive oil, Hoisin Sauce, garlic, ground pepper, cracked peppercorn and chopped scallion. Cover and marinate in the refrigerator (up to 2 hours maximum).
Remove the shrimp from the marinade and distribute them evenly on the grilling surface.
Cook for about two minutes, turn, and cook 2 minutes more. The shrimp should be well-colored and just cooked through.
Serve with grilled scallions and steamed or fried rice.
2 bunches of fresh scallions, whole, washed, pat dry
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon Red Chili flakes
Combine all ingredients in shallow baking dish to allow flavors to marry.
Preheat grill or grill to pan to medium high heat.
Place the scallions from the shallow pan cross-wise on grill so not to fall thru, or across the grill marks of a stovetop grill pan.
Cook approximately 1 minute then flip once for 1 minute more.
4 each fresh tuna steaks, skin removed, approx. 8 oz ea.
2 tablespoons olive oil
5 cloves of garlic, peeled, bruised
4 springs of fresh rosemary
Fresh ground black pepper
Combine all above and marinate 20 min to 2 hrs. depending on time available.
Pre-heat grill or grill top pan to medium high heat. Remove excess marinade from tuna and season with sea salt. Place tuna on grill -- do not move it yet
Cook 2 minutes, then turn 45 degrees to make hash marks, and cook 1 minute longer. Flip the tuna and cook 1-2 minutes until cook to desired doneness
Season tuna with more sea salt before serving.
2 Cups any fragrant rice (jasmine, basmati, etc.)
3 tablespoons fresh ginger, peeled, roughly chopped in large pieces
2 garlic cloves, peeled, lightly bruised
1 small fresh chili pepper, split in 2
Zest of 1/3 lime
1/2 bunch fresh cilantro leaves, roughly chopped
1/3 bunch fresh Thai basil leaves, roughly chopped
1 1/2 teaspoons fresh lime juice
Kosher salt to taste
In a medium non reactive pot combine all ingredients except cilantro and thai basil and the proportion of water called for by the bag or box.
Bring to a boil, turn to simmer, cover and cook 5 minutes, then turn off fire and let sit 15 minutes covered.
Open pot, remove ginger, garlic and chili, then add herbs, lime juice
gently mix with fork, season with salt.
Strawberries with Balsamic Vinegar and Black Pepper
Serves 4 for dessert
1 pint of fresh Strawberries, cored, clean, split
2 teaspoons Extra Fine Bar Sugar
1/2 teaspoon Coarse Ground Black Pepper
2 teaspoons Good quality balsamic vinegar
In a medium non-reactive bowl toss all ingredients and let stand approximately 30 minutes at room temp.
Serve with vanilla ice cream.