The Avec Rooftop is a BBQ Paradise
Last year we all missed out on a lot of outdoor fun. Now that we have a chance to do it all over again with a tad bit more freedom, the goal is not to take one moment for granted! At Avec on H Street Apartments, achieving this goal is very easy! With the warm season’s arrival, our residents can look forward to many of our apartment features. But none more significant than the fun possibilities Spring weather brings to our rooftop experience. Specifically, the culinary aspect!
Our two-block-long rooftop has plenty of room for residents to enjoy plenty of Spring memories. And like millions of others, we also believe that one of the best ways to add a particular type of feeling to your warm season is delicious food and even better company! Our community rooftop offers several rooftop grilling stations and intimate seating areas that help you bring every element of Spring and Summer vibes to you consistently!
To give you some ideas to get started grilling, we’ve curated a list of some tasty grilling recipes!
1. Grilled Shrimp Foil Packets
Ingredients:
1 1/2 lb. large shrimp, peeled and deveined
Two cloves garlic, minced
Two smoked andouille sausages, thinly sliced
Two ears of corn, each cut crosswise into four pieces
1 lb. red bliss potatoes, chopped into 1-in pieces
2 tbsp. extra-virgin olive oil
1 tbsp. Old Bay seasoning
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley
One lemon, sliced into thin wedges
4 tbsp. Butter
Directions:
1. Preheat grill over high heat. Cut four sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon, and a tablespoon of butter each.
2. Fold foil packets crosswise over the shrimp boil mixture to completely cover the food: roll top and bottom edges to seal them closed.
3. Place foil packets on the grill and cook until just cooked through, about 15 to 20 minutes (or transfer to the oven and bake for 20 minutes).
2. Jalapeño Popper Dogs
Ingredients:
12 extra-large jalapeños
8 slices American cheese
Four thin hot dogs halved lengthwise
Four hot dog buns
Mustard, for serving
Directions:
Heat grill to high. Slice tops off jalapeños, then cut off bottoms where it starts to narrow. Using a paring knife, dig out seeds and ribs of each pepper to form a hollow tube.
Break cheese into rectangles the same width as hot dogs. Place a few pieces on a halved hot dog, then place the other half of the dog on top to re-form the hot dog with cheese in the center.
Stuff hot dogs into jalapeño tubes. (Depending on how big the jalapeños are, you should be able to put 2 or 3 around each hot dog.)
Grill, charring jalapeños on all sides, and warming the dogs, but remove from heat before too much cheese spills out. Serve on hot dog buns with mustard.
3. Asian BBQ Salmon
FOR THE TERIYAKI SAUCE
1/4 c. low-sodium soy sauce
1/4 c. water
2 tsp. cornstarch
4 tbsp. honey
2 tbsp. pineapple juice
2 tbsp. rice wine vinegar
Two cloves garlic, minced
FOR THE SALMON
Four salmon fillets, boneless with skin on
kosher salt
Freshly ground black pepper
Six green onions
Toasted sesame seeds for garnish
Fresh cilantro, for garnish
Directions:
1. Make the teriyaki sauce: Add all ingredients to a saucepan and whisk together. Place mixture over medium-low heat and simmer until mixture has thickened enough to coat the back of a spoon.
2. Preheat grill to 375º. Place salmon, skin-side down, onto a cedar plank board (that has been soaking for 30 minutes), or place salmon onto a parchment-lined baking sheet—season with salt and pepper.
3. Grill salmon with the lid closed until salmon has barely cooked through, 18 to 20 minutes. Brush teriyaki sauce generously over salmon and cover grill again. Grill 5 minutes more, then remove from heat and coat with more glaze, if desired.
4. Place green onions directly on hot grill surface and sear on each side, 2 to 3 minutes. Top salmon with sesame seeds and cilantro and serve with grilled green onions.
4. Steak Fajita Skewers
Ingredients:
1 lb. sirloin steak, cut into large cubes
One bunch scallions, cut into thirds
One pack of small flour tortillas, torn into large pieces
Four large bell peppers, cut into large pieces
Eight skewers, soaked in water for 20 minutes
Extra-virgin olive oil for drizzling
kosher salt
Freshly ground black pepper
Directions:
1 . Preheat grill to medium-high. Skewer steak, scallions, tortillas (folded), and peppers. Drizzle with olive oil and season with salt and pepper.
2. Grill, occasionally turning, until steak is medium-rare and vegetables tender and slightly charred, about 7 minutes.
5. Grilled Pineapple Sundaes
Ingredients:
Four pineapple slices
Four scoops of vanilla ice cream
Dulce de leche, for drizzling
2 tbsp. sweetened shredded coconut, toasted
Directions:
1. Heat grill to high. Grill pineapple until charred, 1 minute per side.
2. Top each pineapple slice with vanilla ice cream and drizzle with dulce de leche or caramel. Top with shredded coconut and serve immediately.