Great article on nytimes.com! Below, some of the recipes I want to try:
19. Peel and thickly slice a not overly ripe mango. Brush very lightly with neutral oil and grill just until softened; sprinkle with cilantro and/or mint and lime juice (you might as well grill the lime first, too).
25. Charred salsa verde. Toss whole husked tomatillos, scallions and jalapeños in olive oil and grill until charred. Remove the blackened skin from the chilies and chop or blend everything with diced avocado, lime juice and cilantro. Eat with chips or top grilled chicken with it.
29. Six-minute steak, plus a little marinating time: Soak skirt steak in a mixture of soy, lime juice, garlic, ginger and sugar (or mirin) before grilling. (The time it takes to heat the grill is long enough.)
41. Bacon-wrapped hot dog. You know you want one.
43. Salmon tartare with grilled stuff: Lightly grill radishes, scallions, lime halves and, if you like, plantain disks (I don’t like). Serve the plantains under, and the other things next to, chopped raw salmon (preferably wild) seasoned with salt and pepper.
54. Buy shucked oysters. Top with juice of grilled lemon. Period. (You could grill shallots, mince and make a grilled mignonette, but this is better.)
67. Cubes of mango and chunks of white fish; brush with a mixture of soy, fish sauce, sriracha chili sauce and chopped mint or cilantro. Serve with a mai tai.
78. Asian burger: Grind pork, combine with grated daikon and a little soy sauce. Brush with hoisin or miso and top with sliced-and-salted cucumbers.
84. Actual grilled cheese: Use good bread, good cheese, tomato slices and maybe a little mustard; brush with melted butter or olive oil and grill with a weight on top. (and personally, I’d add bacon :) )
There’s a section for desserts too, but I’m not a sweets person.