Getting my Grill on
Once the hot weather lands in Philadelphia, or rather, once the cold, snow and rains stop, I try to cook and grill all of my meals outside. After a while I either run out of gas (literally) or good grilling ideas. The food tastes great but I don't get the same thrill from my grill mid-July that I did, say during the early merry month of May. I need some new techniques, some new foods, something to cook in a way that I never had before. And then I try some slightly different approach and the same old potato tastes new and interesting. I decided to grill-roast garnet red sweet potatoes and instead of placing the sweet potato directly onto the grill, I roasted them in a foil packet. Talk about a revelation! These were a side dish and starch that could have doubled as a dessert or main course. Sweet, sugary caramelized lusciousness and simple to make.
TO COOK: The vegetables should be sliced thick - 1/2 inch or so and cooked on a medium hot grill, turning and moving every few minutes to keep them from burning. Most of the vegetables will take about 15 minutes to cook. They are done when they are knife tender and have nice grill marks on both sides.
I don't think I'm quite ready to relinquish my carnivore card but it's tempting...Until I cut into the butter tender filet Ennio made — topped with a sauce of cilantro, parsley, garlic and something acidic like lemon, lime or a dash of vinegar. It was a cross between a Cuban Mojo Sauce, Argentinian Chimchuri sauce with a touch of something Italian thrown in for good measure. Good thing I filled my plate with all of the delicious grilled vegetables otherwise this platter of meat may have become my plate! This will most definitely make an encore appearance at my house soon though. It was pre cooked and served at room temperature. It would also be good cold, especially with the sauce.
Such a timely post Denine! I have yellow beets and plan to grill them this wkend. Every recipe I saw online took about an hour. So you're saying slice the beets 1/2" thick and grill for 15-20 min.? I can do that! Do you peel them first? I'm going to give you a call toward the end of the week to work out the deets.
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Barbara - Thanks! A few answers/clarifications: Yes, leave the skins on but scrub them well. slice the beets between 1/4 to 1/2 inch thick for best results, so they don't burn, fall thru the grill grates or fall apart when turning! And yes, really! They only take about 15 minutes - or until knife tender. Whole beets take forever to cook but sliced, they cook faster and you can eat them nearly raw! Call, text or facebook message me for more info if you want!
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