Yesterday I posted a recipe for Grilled Steelhead with Salmonberry Glaze. This was served with some fantastic grilled vegetable couscous. Here’s the recipe!
I’m confused. Whenever I try a new BBQ restaurant one of the first things I order, if it’s on the menu, are greens. I love greens and if a restaurant cook has taken the time to master the greens then I’m somewhat confident they can turn out some good BBQ. At least that was my thought process until this past week. Up until that time I’d never actually cooked greens myself. After cooking greens for the first time I know figure that if a BBQ restaurant has greens on the menu, and they aren’t any good, they probably shouldn’t even be allowed to own a restaurant. Maybe I just got lucky they first time, but it seems to me that if you take your time and do a little prep work, up front, that cooking greens just ain’t rocket science. If you can’t cook good greens, then you just don’t want to. “Bacon makes everything taste better.” There’s a phrase you hear/read a great deal all over the internet. Whether it’s on Facebook or Twitter or on any of the million or so chat rooms and forums on the world-wide web people are constantly extolling the virtues of bacon. But does bacon really make everything taste better? Over the weeks and months to come I’m going to try to answer that question by grilling or smoking a range of food items wrapped in bacon. So stay tuned for some weird and whacky cooking experiences.
I’ve got to admit that I’m already a brussels sprouts fan. If cooked right this is one of my favorite vegetables so I was pretty sure adding bacon would make it taste pretty good. I was right… Continue reading Does Bacon Make Brussels Sprouts Taste Better?
Leeks are root vegetables that look quite like giant green onions, to which they are related. Their flavor is onion-like but much milder. People who avoid leeks because they don’t like onions should try them — their flavor is mellow and not overpowering, and many onion-haters love leeks.–WiseGeeks I was the proud recipient of some unwanted leeks this week. Free leeks aren’t exactly the greatest gift a guy can get, I mean they aren’t free bacon, but leeks have become one of my new favorite vegetables. Up to this point I’ve only cooked leeks in braising liquids with tougher cuts of meat. They add a great flavor to broth and the resulting gravy. I love leeks…
One of the interesting things about green tomatoes is no one in their right might would think eating an uncooked, unripe tomato. But grill or fry them and they become something quite yummy. The process is very simple. Slice them, drizzle with olive oil and some seasoning and grill them to juicy, tender vegetable goodness. Continue reading Grilled Green Tomatoes at the Grail Stop Cafe
Hasselback potatoes are said to have originated at Hasselbacken “Hazel Hill” in Stockholm, Sweden. I don’t know if that’s true or not, but I do know I love potatoes cooked this way. For me there isn’t a potato dish that fits cooking on the grill or smoker. They are so easy to make and look pretty darn impressive. There are many different recipes for enhancing the flavor of Hasselback potatoes. I’m not sure if there is an original recipe, but I do know I like this one. When the guys are J&D’s offered to send me some of their new Bacon Rub I jumped at the chance to give it a try. My first thought was to grill up some chicken or pork chops with the rub, but as I was preparing my Hasselback potatoes the new Bacon Rub kept calling out for me. (Meat and meat flavored products often do that) “Baked” potatoes and bacon just go together. So that’s how these came about.
There’s something about the combination of sweet and heat that just goes with BBQ. And Cowboy Candy takes the combination and kicks it up a couple of notches. I love all kinds of pickles, except sweet pickles. I can’t stand sweet pickles. Weird I know. And what makes it even stranger is that I love sweet pickle relish. Go figure. But jalapeno done up like sweet pickles is an amazing mixture of sweet and heat. These babies will tickle the front of you tongue with sweetness and once they make the turn and head down your throat they’ll light you up. I made this batch so that I would have them for the sandwiches made from my Cha Cha Pork Belly. Continue reading Oh Boy! It’s Candy! Cowboy Candy That Is! |
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