ROUSES_Summer2022_Magazine.indd

A Fresh Take on Grilling By David W. Brown

“Everyone in my family likes to cook,” says Donny Rouse, the third-generation CEO of Rouses Markets. “Myself, my wife, my kids, my dad, my uncles and their grandkids — when the weather is right, we are outside cooking and enjoying the weather.”

T wo of his specialties are grilled fruit and vegeta bles, something he says is especially great by the pool or when they’re out boating. “Whenever it’s hot, pineapple, watermelon and peaches are great on the grill.” They work equally well on charcoal or gas grills. “I use them all,” Donny laughs, and says when time is short, the gas grill is great. His preference is charcoal, but every type of backyard stove, he says, “has some unique thing to offer, and will each impart its own special flavor.” When it comes to pineapple or water melon, the best part is that no seasoning or prep is needed. “Cut them up and drop them on the grill and keep rolling with it until they crisp up a little.” He also has a recipe — famous in his family — that’s easy to make and easier to enjoy. Its name is “grilled peaches on grilled pound cake with vanilla ice cream and caramel sauce,” and you’ll never guess the ingredients. “You just have to get a Sara Lee Pound Cake in the freezer section, and slice it into servings that are a half-inch thick,” he says. Next: Slather both sides of each slice with butter. “You’re going to grill it — heated up and a little toasted.” Next, go for the peaches. “Cut them in half, pull the pit out, drop them on the grill and get them warmed up. That’s going to pull the sugar out, get them a little caramel ized,” he says. You’re eyeballing this one, but when they look ready, pull them from the grill and put them on the pound cake. Serve the dish with a scoop of your favorite Rouses Vanilla Ice Cream, and drizzle the whole thing with a caramel topping such as Smucker’s or Hershey’s. “It’s delicious. The pound cake by itself is amazing with all that extra butter on it!”

vegetable kabobs that are pre-skewered and easy to grill. “The vegetable shish kabobs we sell in the in produce department are made, typically, with bell pepper, squash, zucchini, mushrooms and tomatoes,” says Donny. “Before you grill them, cover them in Worcestershire sauce, season them with salt and pepper, then put them on the grill.” Let them cook for about six minutes, turning them every minute or two. Other winning veggies on the barbie include asparagus and Brussels sprouts. In the case of each, after about five minutes they should be browned and ready to pull from the heat. “Put a little crumbled bacon on them, some parmesan cheese — you’ll love it.” Nothing brings family together like food, says Donny. “I spent my entire life cooking. My grandparents on both sides cooked all the time. It was part of my life when I was growing up, watching them do that.” Every weekend he spent at the camp with his dad, it was the same way. They were always cooking. “It’s something that is a great part of my life. I cook dinner every night for my family, and a couple days a week, when I’m there in the mornings, I cook breakfast for the kids before school when they’re ready to eat.” The evening, he says, is a particularly great time to spend in the company of family. “I’m never in the kitchen by myself,” he says. “My wife and kids are always hanging out with me. My wife and I like to drink a little wine while we cook, and it’s a great way to enjoy life versus the kids just watching TV or playing on iPads. In the kitchen, you are really able to spend time with your family.”

At the end of the evening, if you have a little ice cream left over, and the embers on the grill still have some life in them, grab some aluminum foil, a couple of bananas, a bag of chocolate chips and some marsh mallows. Split the banana peel along the side, long enough that you can make a little boat out of it. Stuff it with as many marshmallows and chocolate chips as will fit in there. Wrap the whole thing loosely with foil, and set the wrapped bananas directly on the coals. Five minutes later, remove them, open the foil, and behold the melty banana split goodness. Top them with vanilla ice cream, and dig in with a spoon. You can throw the whole bundle away afterward for easy cleanup. Fruit kabobs are another easy, healthy option for grilling — and for giving the kids something to do. Peaches, plums, bananas, strawberries and watermelon work best, but be creative. Chop them into chunks, and give them to the little ones to skewer in whatever order they like. Then place the kabobs carefully onto the grill, giving them about five minutes. Remove them from the grill and drizzle them with honey. Put them back on the grill, flipping them over to the other side. Five more minutes, and they should have a nice texture and be ready for plating (and eating). You can also make vegetable kabobs in the same way. If you don’t want to spend the time washing and chopping a half dozen vegetables, though, Rouses sells

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