Quick and Simple Asian-Style Supper

Photo: ''Gourmet Made Simple.''

In the South, we usually have to take a short break from grilling outdoors come August due to the heat. As soon as slightly cooler temperatures and football season set in, we move back outdoors to the grill.

Thankfully that time is here. Living in a college town -- Athens, Ga. -- it seems we start doing even more entertaining. Sometimes I use this time to experiment with new recipes, but if time does not allow, I have some favorite recipes that are quick but well-liked.

Most people love an Asian-inspired menu and it's certainly more innovative than traditional burgers and hot dogs on game weekends. Shrimp and Mango Summer Rolls are a divine starter and can easily be made vegetarian. My Pineapple and Red Pepper Pork Kebabs are easy enough to make even for a weeknight meal or ahead of time tp be taken them to a tailgate. Get these fall grill recipes after the jump.

Fall brings some beautiful foods to the grill, so stay tuned throughout the season for delicious dishes like stuffed apples or acorn squash with luscious, caramelized grilled flavors.

Shrimp and Mango Summer Rolls

Even if you've never made summer rolls before, this recipe is a snap -- once you assemble the ingredients, the rest is easy. Serve them as appetizers with sparkling wine or with an Asian noodle dish for a light dinner.

PREP TIME 25 minutes
YIELD 4 servings

Summer Rolls
8 large shrimp, cooked and peeled, halved lengthwise
8 round rice paper rolls (8-inch diameter)
4 butter lettuce leaves, halved with ribs removed
½ English cucumber, cut into matchstick-size strips
½ mango, cut into matchstick-size strips
½ avocado, thinly sliced
½ cup shredded carrots
¼ cup mint leaves, roughly chopped
¼ cup loosely-packed cilantro leaves

Dipping Sauce
2 ½ tablespoons mirin (sweet rice wine)
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon green onions, thinly sliced
½ Serrano chile, thinly sliced

Combine sauce ingredients in a small bowl and set aside.

Fill a pie plate with 1 inch of water; set next to your work surface. One at a time, submerge each wrapper in water for 30 seconds, or until it becomes pliable. Transfer the rice paper to your work surface. Place a lettuce leaf over the bottom third of the rice paper; top the lettuce with 3 strips each of cucumber, mango and avocado. Finish with ½ tablespoon carrots.

Starting from the bottom, roll up the paper halfway, then fold both sides of the paper over the filling. Place 2 shrimp halves, cut sides down and end-to-end, along the crease. Add 1 teaspoon each chopped cilantro and mint leaves next to the shrimp. Continue to roll the rice paper into a cylinder, pressing the edges to seal. Place roll, seam side down, on a plate and cover with a damp towel. Repeat with remaining rolls and serve with dipping sauce.

NOTE: This dish can be prepared up to 3 hours ahead of time. Wrap each roll with a damp paper towel, put on a plate, and cover with plastic wrap. Store in the refrigerator.

Pineapple and Red Pepper Pork Skewers with Peanut Sauce

These skewers plate beautifully and are perfect for a casual Saturday-night meal. Chicken, beef or even salmon can easily be substituted for the pork.

PREP TIME 15 minutes
COOK TIME 10 minutes
YIELD 4 servings

Skewers
1- to 1½-pound pork tenderloin, silver skin trimmed and cut into 1½ -inch chunks
1 tablespoon soy sauce
1 tablespoon honey
1 medium red bell pepper, cut into 1½-inch chunks
9 ounces pineapple, cubed (1½ cups)
4 to 6 12-inch metal or wooden skewers

Sauce
½ cup smooth peanut butter
½ cup chicken stock or water
1 tablespoon brown sugar
2 tablespoons soy sauce
2 tablespoons lime juice
¼ teaspoon crushed red pepper

To prepare the sauce, combine ingredients in a small bowl and whisk with fork until smooth; set aside. If using all-natural peanut butter adjust consistency using more or less stock or water, as needed.

Preheat grill to medium-high heat. Toss pork cubes with soy and honey; season with salt and pepper. Alternately thread pork, pepper, and pineapple onto skewers. (If using wooden skewers, soak for 15 minutes before using.)

Oil the grill, then sear the skewers for two minutes on all four sides or until pork reaches an internal temperature of 145 degrees. Remove from grill and serve with prepared sauce.

Asian Slaw

This fresh and simple side dish is perfect for serving with grilled pork skewers.

PREP TIME 15 minutes, plus 15 minutes to marinate
YIELDS 4 servings

½ head red or white cabbage, shredded
2 cups julienned carrots
1 red bell pepper, cut into thin strips
½ red onion, thinly sliced
½ cup rice wine vinegar
1 tablespoon sesame oil
2 tablespoons canola oil
1 tablespoon soy sauce
1 tablespoon honey
Juice of one lime
1 teaspoon minced ginger
1 finely diced serrano pepper, seeds removed

FIRST
Place cabbage, carrots, bell pepper and red onion in a large bowl. In a separate bowl, combine remaining ingredients and whisk until thoroughly mixed.

LAST
Pour vinegar mixture over chopped vegetables and toss to coat. Allow slaw to marinate for 15 minutes before serving.

Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." She's blogging about grilling this fall for Slashfood. For more information on Gena, visit her Web site, GenaKnox.com. For more grilling tips, visit the AOL Food Grilling page.