• Brown Eyed Baker: Bread and Butter Pickles
• Savor The Senses: Grilled Eggplant & Bok Chou with Korean BBQ Sauce
• Taste With The Eyes: Miso Yaki Onigiri
• Frugal Antics of a Harried Homemaker: Thai Shrimp With Noodles
• Cuts: Recipes for Every Day: Garlic Parm Pull-Apart Bread
• Scott Roberts: St. Louis Wing Ding
• Jane Deere: Sriracha Thai Chili Powder
• Grilling 24 x 7: Garlic Basil Pork Burgers
• Cinnamon Spice & Everything Nice: Pork Tenderloin with Maple Mustard Sauce
• Jason’s BBQ Adventures: Tequila-Lime Shrimp Tacos

Copyright secured by Digiprove © 2011 Larry Gaian

Watermelon Rind that tasted good!  Who would have thought that?  Certainly not me.  I was originally going to make a fresh peach chutney to go with this dish but it’s a little early to find peaches in the store.  This led to a little searching through cookbooks and the internet.  I came across a lot different chutney recipes and since I’d just finished cutting up a watermelon and had a bowl full of rinds I figured I’d give it a try.  And I’m so glad I did.

This recipe is a little different from the previous plank grilling recipes in this series.  Normally, you pre-heat the planks until they just start to smolder.  With this one you heat the plank until it actually starts to burn.  You want a nice dark char on the plank.

Once you’ve got the char, turn the heat down and put the brie on the plank.  Close the lid and cook the brie for about 20 minutes or until it gets nice and soft.

Once the brie is soft, plate it and top with the chutney.  Serve with grilled crostini.

What I found was that I didn’t really care for the brie by itself and the watermelon rind chutney was just okay.  But it made for a fantastic flavor when combined.  I really, really liked this appetizer and it will likely become a regular for our family get together. (Giant thank you to Chef Robin White for the inspiration and technique for this blog post)

Watermelon Rind Chutney

Ingredients:

• 6 cups 1/2″ diced watermelon rind
• 1½ cups cider vinegar
• 1½ cups water
• 2 cups sugar
• ¼ cup fresh ginger, peeled and minced
• 2  tbsps minced jalapeno, with or without seeds.
• 1½ tbsps minced garlic
• 1 tsp salt
• ½ tsp crushed black peppercorns

Directions:

Remove the watermelon flesh from rind.  Make sure you remove all the pink flesh from rind.  With a sharp knife remove the green peel and discard.  Cut the rind into 1/2 inch cubes.

In a 4-quart saucepan, combine rind, cider vinegar, water, sugar, ginger, cayenne peppers, garlic, salt and black pepper. Bring to a boil, and stir until sugar dissolves. Simmer 45–55 minutes or until rind is tender and translucent and liquid is syrupy.

Cool chutney and chill in airtight container for 1–3 days to allow flavors to mellow.

Copyright secured by Digiprove © 2011 Larry Gaian

Normally sliced potatoes would take a long time to cook on a plank, but by par-boiling you cut the cooking time down by about 2/3 without sacrificing any flavor.  If you like potatoes and Parmesan cheese this dish is a must to make.

You need a plank that is fairly wide to make this recipe.  The planks I normally like to use were really to narrow.  At about 4 inches wide they just didn’t hold the potatoes on the plank without a lot of juggling.  I think when I cook these again I’ll just go buy me a 6 or 8 inch alder board from Home Depot.  That should do the trick.

Parmesan Herbed Potatoes

(Adapted from The Plank Grilling Cookbook)

Ingredients:

• 2 large baking potatoes, halved
• 1/4 cup freshly grated Parmesan Cheese
• 2 tablespoons chopped fresh parsley
• 3 large garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried Italian seasoning
• Sour Cream

Directions:

Soak plank for an hour.

Parboil potatoes in a large pot of boiling salted water over medium-high heat until tender but still firm, about 15 minutes.  Drain potatoes, pat dry and allow them to cool.

In a large bowl, combine all remaining ingredients except sour cream.  Cut potatoes into 1/4 inch slices and coat with Parmesan mixture.

Pre-heat grill to medium-hot.  Remove plank from water and dry.  Coat the plank with a thin layer of olive oil.  Place potato slices on plank.  Close lid and grill for 15 minutes.  To serve, top potatoes with a dollop of sour cream, if desired.

Copyright secured by Digiprove © 2011 Larry Gaian

I wanted to come up with something a little different for this Meatless Monday post.  I had read several other blog posts and recipes for mushroom burgers and thought that with a little twist they would be great as a Meatless Monday salad.  Back in January I attended the Fancy Food Show in San Francisco and one of the great products I came away with were some croutons from Olivia’s Croutons and I thought instead of using them as a straight-up crouton I could use them as a binder for the mushroom cakes.  My thought process was to make them more like a crab cake instead of a dense mushroom patty.

Unlike the traditional ‘bella mushroom patties where a whole mushroom cap is used in this recipe the mushrooms are chopped very fine.  When combined with the veggies, croutons and pecans you end up with a very light cake.

The cakes are also probably a little to crumbly to grill on their own.  Using a grill basket made it easy to grill them and get a nice char on them.

I plated the mushroom cake with a spring salad mix and a little ponzu vinaigrette.  It worked pretty good.  The flavors melded well with the mushrooms.  I used just a plain button mushroom because I didn’t think with all the other flavors it would really matter much.  After cooking these I don’t think using a more expensive mushroom would really make much of a difference.

The next day I used one of the leftover mushroom cakes as a burger.  With some nice colby cheese and warmed on the grill it made a great burger.  The mushroom flavor even stood up to all the “extras” you put on a burger.  I’m not sure how many times I’d make these, but for those people who are less inclined to eat beef these might make a regular appearance on the menu.

Meatless Monday Mushroom Cakes

Ingredients:

• 1 1/2 pounds mushrooms, very finely chopped
• 1/2 cup cilantro, chopped
• 2 tablespoons olive oil
• 1 1/2 cups leek bulbs, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups Olivia’s Multi-grain Croutons, crushed into bread crumbs
• 2 tablespoons toasted sesame seeds
• 1 teaspoon sesame oil
• 3/4 cups  toasted pecans, finely chopped
• 2 tablespoons Tamari Soy Sauce
• 2 tablespoons Hoisin Sauce
• 1 teaspoon ginger, minced
• 1 teaspoon tumeric
• Salt & Pepper to taste

Directions:

In a hot skillet toast the chopped pecans until they are golden brown, set aside.  If you have not purchased toasted sesame seeds, toast them as you did the pecans.

Add olive oil to the skilled and saute the chopped leeks, ginger and garlic until softened.  Place all ingredients in a large bowl and mix throughly.  Form into patties.  Place patties on a baking sheet, lined with parchment or wax paper.  Chill formed patties in the refrigerator for at least two hours.

Grill the cakes/patties on a medium to medium hot grill until slightly charred and warmed all the way through.  The goal is to cook the mushroom without drying them out.

Serve immediately.

Copyright secured by Digiprove © 2011 Larry Gaian

My BBQ Goal this year is to figure out ways to incorporate Asian flavors into what would be traditional “American Style”  grilling and barbecue.  Tonight’s dinner was grilled Tilapia with grilled swiss chard and grilled baby bok choy.  After grilling the swiss chard and bok choy it was tossed in a flavorful Korean style vinaigrette that sort of reminded me of  a vinegar dressing on cole slaw.

The sauce for the swiss chard has to sit for 30 minutes after mixing so while the chimney of charcoal was getting ready I mixed up the sauce and removed the veins from the swiss chard.

Korean Vinegar Sauce

Ingredients:

• 1 tablespoon Sesame Seeds
• 6 tablespoons Soy Sauce (I used Ohsawa Nama Shoyu, see below)
• 4 tablespoons rice vinegar
• 2 teaspoons ginger, minced (I used minced ginger from Garlic People)
• 2 teaspoons sesame oil
• 2 tablespoons, chopped cilantro
• Thai chiles, finely chopped
• Kochujang, to taste

Directions:

In a skillet, on high heat, toast the sesame seed until they are a light golden brown.  It takes about 5 minutes so watch them, they burn fast…at least that’s my experience.  Mix all the other ingredients together and add the toasted sesame seeds.  Let the mixture “age” for at least 30 minutes.

A couple of things to consider when making this sauce…

Kochujang

Thai Chili

This recipe calls for using Thai chiles and/or Kochujang.  Both of these ingredients are hot.  Each adds a little different flavor.  I used a little of both.  My recommendation is you start with a little finely chopped Thai chili and then add the Kochujang until you get the heat level you want.

Kochujang: A hot chili pepper paste made from red chilies and fermented soybeans. Used in Korean cooking as a condiment, marinade, and flavoring for stir fries, soups, and stews. –(About.com)

Thai Chiles: This is also known as Birdseye, thai chile, Fresh Thai chile peppers and/or thai chile peppers.  These little peppers are about an inch long and very hot. Green ones are not ripe, and red are ripe, but you eat either one and mix them together for color.  Red ones are sometimes dried and ground then put on the table as a condiments. (Thai Table)

I cleaned the Tilapia, fortunately it came with the scales removed, and cut a couple of slits in each side.  The slits help the fish cook evenly and they look nice when the fish has been grilled.  The tilapia was seasoned with just a little salt and pepper.  I probably should have seasoned the fish with something with a little more kick, but it still tasted great.

While the fish is grilling remove the veins from the swiss chard stems and cut the baby bok choy in half.  Make sure they are clean then dry them all completely.  Rub olive oil on each swiss chard leaf and the baby bok choy.  Once the fish is grilled and resting layer the swiss chard and bok choy on the hot grill.  Keep turning the chard until it starts to brown and is fulling wilted.  When the swiss chard and bok choy are grilled put them in a bowl and spoon the Korean Vinegar  sauce over the top and toss.  Plate immediately.  Spoon a little of the sauce over the fish and serve.

Editor’s Note:

I came away from this year’s Fancy Food Show with a bottle of Ohsawa brand Nama Shoyu.  This recipe was the first chance I had to use this soy sauce.  According to Gold Mine Natural Foods, the importer of this product from Japan:

The spring water used to make Ohsawa® Organic Nama® Shoyu comes from a small Japanese mountain village called Kamiizumisui (“God Spring”). Dr. Masaru Emoto, Director of the Hado Institute in Tokyo and author of Hidden Messages in Water, has water crystal photographs from this spring that reflect its beneficial effects. Optimal well-being literally comes from good vibrations. When we take in good vibrations, they correct distorted frequencies within our cells, assisting our health and healing. Kamiizumisui water has been filtered through Chichibu paleozoic granite strata slowly for 1,400 years. It is scientifically proven to be “rare water, full of life-energizing force,” with twice the surfactant potency and 18% more enzyme activity than ordinary water. Its pH is very close to that of the human body. Enjoy Ohsawa® Organic Nama® Shoyu’s full-bodied flavor and exquisitely delicate bouquet, whether you’re using it at the table or in cooking.

• Unpasteurized – Fresh & Alive!
• Made with mountain spring water
• Naturally low in sodium
• Naturally aged over two summers in 150-yr-old cedar kegs
• No added alcohol or preservatives
• Certified Organic
• Certified Kosher by Kof-K

My experience with soy sauce, I will admit is somewhat limited.  Usually my soy sauce decisions are reserved to whether or not I get the green lid or the red lid at the sushi restaurant.  Soy sauce has always been a salty liquid to mix my wasabi in.  That all changed when I tasted the Nama Shoyu.   This stuff is different it has a mellow flavor that doesn’t overpower other foods.  Others have described this soy sauce as having a “delicate bouquet.”  I’ve always thought it was humorous when people talked about foods like they were a wine.  Well, if the truth be known I think it’s funny to listen to people talk about wine.  Anyway,  Nama Shoyu  does indeed have a delicate bouquet.  One of the risks I’m having to learn to deal with when people send me specialty products to try is that I might actually like them.  That’s the case with Nama Shoyu.  I can’t explain it really, but I’ve been totally ruined when it comes to soy sauce.  No more generic, mass produced soy sauce for me.

Copyright secured by Digiprove © 2011 Larry Gaian

When I was growing up one of the meals my mom used to make was a stuffed bell pepper.  Made with ground beef, rice and tomato of some type it was a favorite of hers.  As a kid I was never very fond of eating the bell pepper but my adult pallette is much more agreeable with peppers now.  I decided to use a nice poblano better instead of a bell pepper.

I think this was a good start to what, I hope, will be a great recipe for my friend.  The flavor was a little mild and the BBQ sauce I used for the glaze didn’t compliment the rub I used for the seasoning.  I smoked the whole chub of hamburger so I got plenty of nice smokey flavor along with a sort of “bark” on the meat.  I’ll use this technique again.

I took a whole 1 pound chub of 93/7 hamburger and seasoned it with some rub and herbs.  I smoked the chub for about 90 minutes using cherry wood until it reached 165 degrees internal temp.  The chub was wrapped in foil and cooled.

I picked up some nice poblano peppers and another pepper that was called Red Lipstick Pepper.  I diced up three cloves of garlic, the red lipstick pepper and the pieces removed from the poblanos.  These were sauteed along with some onions until tender.

While the peppers and onion were cooking I rough chopped the smoked hamburger chub and ran it through the food processor to get a fine chop on it.  The hamburger was added to the cooked peppers along with some salt, pepper and the “secret” rub.  After mixing for a minute and heating through I added 15 ounces of tomato sauce and 1 cup of cooked rice.

I cut a triangle out of the top of each poblano with a pair of kitchen shears and removed all the seeds and veins.  A layer of pepper jack cheese was added to the inside of each poblano.  The hamburger and rice mixture was then spooned into each pepper.  The poblanos don’t hold all that much so I piled it up high.  I smoked the stuffed peppers for about 30 minutes at 275 degrees in the smoker.

That’s the first try at this new recipe.  More to come…

Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi; they are cruciferous. –Wikipedia

Brussels sprouts may be the most disrespected and hated vegetable there is.  And certainly if someone likes brussels sprouts they don’t acquire a taste for them until they reach adult hood.  In our house we’ve started eating them on a semi-regular basis and coming up with different ways to cook them is fun.

One of the complaints about brussels sprouts is they can sometimes have a bitter aftertaste.  It’s probably the bitterness that leaves the bad taste in the brussels sprouts eater mouth (sorry, I had to say it).  If you search the internet for ways to remove the bitterness you’ll come up with a multitude of reasons for the bitterness and techniques for removing it. 

When selecting brussels sprouts try to select the smallest ones from the store.  It seems the smaller they are, the less likely they are to be bitter. 

After getting your sprouts home remove the ends.  It’s important when cutting off the ends that you cut off some of the bottom of the actual sprout.  Some people believe some of the bitterness comes from the bottom of the sprout.  Remove any loose leaves and those leaves that have yellow or brown in them.

Heat a large pan of heavily salted water to boiling.  While the water is heating get a large bowl and fill it with a 50/50 mixture of cold water and ice.  When the water is boiling cook the sprouts for five or six minutes.  After cooking, quickly put the sprouts in the ice water to stop the cooking process.  Again, some believe the par-boiling helps cut down on bitterness.

For grilling I cook the sprouts on skewers.  This makes it easier to turn a large amount of sprouts quickly.  Skewering them through the bottom of the sprout seems to work the best.

Make sure your brussels sprouts are dry and all moisture from the water bath has been removed.  Spray the skewers of brussels sprouts with non-stick spray or brush, sparingly, with olive oil.  Season them on all sides with what ever you want.  I like something heavy in garlic.

This time I used a great seasoning from Instant Gourmet called Butter Blast.  This seasoning is fantastic on veggies and gives you a nice garlic butter flavoring without the risk of burning butter.

Grill the sprouts on all sides until done.  Test for doneness by sticking a toothpick into the cut bottoms of the sprouts.  When the toothpick has little resistance they are done.  Some people like them a little firm, so you’ll just have to learn the timing to get yours to your liking.

Serve immediately.

The memory of eating frog legs for the first time is still etched in my memory.  It was at the NCO Club on the Naval Base in Yokuska, Japan.  My dad had just been transferred to Japan to become the Chief Master at Arms on the USS Oklahoma City.  We were living in the base hotel waiting for out housing to be ready and the paperwork processing to take place.    One evening at dinner I noticed fried frog legs on the menu at the NCO Club and decided I had to have them.

My dad was THE stereotypical Navy Dad.   He may not have come up with the “take what want, but eat what you take rule,” but he sure did live by it.  And if this was a meal out that he was paying for that rule was doubly important.  So I knew ordering frog legs was a risky move.   I only remember two things about that meal, 37 years later, the frog legs were huge and they tasted good.  Now, it’s entirely possible my memory has failed and I don’t correctly remember how they tasted, but over the years I’ve eaten frog legs several times and they have never made the same impression on me.

For over almost 40 years I have eaten frog legs whenever I’ve found them on a menu (which hasn’t been very often).  A recent “throwdown” on a BBQ forum I belong to prompted me to give cooking them myself a try.  The result wasn’t what I would call a success.  The funny part of all this is while I’m marinading my frog legs I flipped on the DVR to watch the most recent episode of BBQ Pitmasters and what to my surprise do I find is the special “sidewinder challenge?”  Sure enough, it’s frog legs.  I don’t feel all that bad that my frog legs weren’t all that good.  If these experienced BBQ cooks can’t do them right, then what chance do I have.

The frog legs were marinaded for three hours in a mixture of cilantro, garlic, oregano and lime juice.

I grilled the frog legs on the infrared grill. They don't take very long to cook. Make sure you oil up the grill good so they don't stick.

I served the frog legs with a black bean & rice side dish I came up with.

Even with a marinade that had lots of flavor the cooked frog legs lacked any flavor at all.  The texture was tough and chewy, not pleasant at all.  And let me put one myth to rest, they don’t taste like chicken.

I’m not sure if there is a difference in frog legs, if farm raised is different than wild?  These were frozen, farm raised and imported from China.  There aren’t very many options for buying frog legs in Sacramento so I had to get what I could get.

This wasn’t quite like the great beef shank failure but it sure didn’t rank very high on the “I’ve Got To Try Again” list.

Maybe someday if given the chance I might cook them again, but only if I could bread and fry them like chicken.

So much for childhood memories…

Ingredients:

• 2 baby eggplants
• 1 tablespoon honey
• 2 tablespoons olive oil
• 2 cloves garlic, mashed
• 1/4 teaspoon Sriracha sauce
• 2 teaspoons balsamic vinegar
• Salt and Pepper to taste

Directions:

Pre-heat your grill to high.

With a potato peel remove strips of skin off the eggplant.  Slice the eggplant, long ways, into 1/2 inch slices.  Arrange the eggplant slices on sheets of paper towels.

Season the the eggplant slices with a generous amount of salt on both sides.  This will cause the eggplant to release most of the liquid they contain, removing the bitterness of the eggplant while causing it to be less watery during grilling.  Let the salted eggplant set for about 15 minutes, then pat dry with additional paper towels.

In a bowl mix honey, olive oil, garlic Sriracha, balsamic vinegar, salt and pepper.  Dip both sides of each eggplant slice into mixture.  Oil grilled.  Place eggplant slices on the grill, cover.  Grill for about 3 minutes, rotate 90 degrees and grill for an additional 3 minutes.  Brush  remaining sauce on the slices, flip and repeat process.  Adjust heat through the grilling to insure eggplant is not burning.

Serve immediately.

Each month three or four of my favorite internet BBQ friends will use the same four or five ingredients to cook a meal.  The only real rule is that the “protein” must be cooked outdoors.  It should be interesting to see what each of these experienced outdoor chefs have up their sleeves each month.  At the end of this post you will find a brief description of their blogs and links to the great creations they’ve come up with.

This month’s challenge was to come up with a meal that contained the following ingredients:

• Fish
• Couscous
• Figs
• Eggplant

When the first ingredients were announced I knew I wanted to do a whole fish.  The main reason was that I have very little experience with grilling whole fish and I knew this would be a good time to give it a try.

One of my favorite markets to shop at when I want the nicest produce and fish is our local Nugget Market.  I know that I can always find something different to cook there.  When I walked into the meat department my eyes were drawn quickly to the bright colors of the (farmed) Golden Trout.

California Golden Trout: Once called the Volcano Creek Golden Trout, this species was designated as the State Fish by the California Legislature in 1947. Their range encompasses approximately 120 miles of stream habitat found mostly within the Golden Trout Wilderness high in the Sierras. The California golden trout is a State Species of Special Concern (Source: Fish Species of Special Concern in California, CA DFG, Second Edition, June 1995.) and a Forest Service classified Sensitive Species. The golden is the most likely California-native species to be federally listed as endangered, due to habitat degradation, primarily by livestock, and planting of non-native trout species. (Courtesy California Trout, Inc.  www.caltrout.org)

Coming up with how to  use Couscous wasn’t all that hard.  I bought a bag of Israeli Couscous and just followed the directions on the package for pilaf type version of Couscous.  I’m not sure if there is any difference between couscous and Israeli Couscous other than the size.  So since I was going to photograph the final plate I chose the much bigger Israeli Couscous.

Very few people in my family like eggplant.  We don’t like the flavor and we don’t like the texture.  So coming up with a way to improve flavor and texture was the biggest goal.  I read a lot about eggplant on the internet and it seems my family is not alone in disliking eggplant.  The first technique I learned was that you could eliminate the bitter taste eggplant sometimes has AND firm it up by slicing and salting it 15 minutes or so before cooking.  (Explanation of how to do this is in the recipe below)

Next up, what to do with figs.  I’ve never eaten a fig, that I know of, other than in a Fig Newton so I had no idea of what do with it.  After considerable reading and searching my cookbooks I decided a Fig Butter would be the best way to go.

Here’s the steps to Maple Planked Grilled Golden Trout:
- Soak your wood plank.  (I use wood planks from Rocky Trail)  Most directions for wood planks state you should soak your planks for 30 minutes.  I have found much better luck soaking them for an extended period of time, no less than 2 hours.

- Pre-heat your wood, charcoal or gas grill to hot.  Although I have all three I think it’s much easier to properly plank cook food on a gas grill than wood or charcoal.  Controlling the heat is key to success and it’s just easier on a gas grill.

- Wash, dry and season your fish with your favorite fish seasoning.  I used just kosher salt.  I wanted to be able to taste all the additional flavors from the lemon and figs.

Mrs. Grail also made some great bread.

- Place wood plank in the middle of your grill.  Once the wood starts to smoke you are ready to put your fish on.

- Place a layer of lemon slices on the wood plank.  To really add flavor to your fish you can also layer some herbs on top of the lemon slices.  Place the fish on top of the lemon slices.  Layer another row of lemon slices on top of the fish.

- Reduce heat to medium and close the lid to your grill.  Don’t open the lid again (if your looking, you ain’t cooking) for about 15 minutes.  Check temperature of your fish.  The recommended internal temperature for properly cooked trout is 145 degrees.  However, I prefer to take my fish off the grill about 10 degrees cooler than that.  Just like every other meat if you cook it to the “recommended” internal temp it’s likely over cooked.

- Let the fish rest for at least five minutes while you plate the couscous.  Lay the whole fish on top of the couscous, spoon the fig butter over the fish and serve immediately.

Recipes:

Fig Compound Butter

• 3 tablespoons fig preserves
• 1/2 cup unsalted butter
• 1 pinch cinnamon
• 1/2 inch piece fresh ginger, minced
• 1 teaspoon salt (kosher or sea)
• 1/2 teaspoon lemon zest

Melt butter in a small skillet.  Add cinnamon, ginger root, salt and zest.  Saute over low heat, just until the ginger is tender.  Add the fig preserves and heat through.  The fig preserves will tak a little coaxing to melt.  Use a whip or hand mixer to completed incorporate all the ingredients.

Grilled Honey Garlic Eggplant

Ingredients:

• 2 baby eggplants
• 1 tablespoon honey
• 2 tablespoons olive oil
• 2 cloves garlic, mashed
• 1/4 teaspoon Sriracha sauce
• 2 teaspoons balsamic vinegar
• Salt and Pepper to taste

Directions:

Pre-heat your grill to high.

With a potato peel remove strips of skin off the eggplant. Slice the eggplant, long ways, into 1/2 inch slices. Arrange the eggplant slices on sheets of paper towels.

Season the the eggplant slices with a generous about of salt on both sides. This will cause the eggplant to release most of the liquid they contain, removing the bitterness of the eggplant while causing it to be less watery during grilling. Let the salted eggplant set for about 15 minutes, then pat dry with additional paper towels.

In a bowl mix honey, olive oil, garlic Sriracha, balsamic vinegar, salt and pepper. Dip both sides of each eggplant slice into mixture. Oil grilled. Place eggplant slices on the grill, cover. Grill for about 3 minutes, rotate 90 degrees and grill for an additional 3 minutes. Brush remaining sauce on the slices, flip and repeat process. Adjust heat through the grilling to insure eggplant is not burning.

Serve immediately.

Two more great fish, fig, eggplant and couscous meals:

The No Excuses Website’s entry.   The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of barbecuing at least once a week throughout the year and showing the results to the world.  Somewhere along the way things got out of control, and two years later the streak is intact and shows no sign of stopping anytime soon.  In the process, No Excuses BBQ has become fairly popular and is listed as one of the top BBQ blogs on Alltop.com.  You can read about Paul’s fish meal

The Into The Flames entry:  Rob launched Into The Flames in the summer of 2010 as a way to share his passion for cooking, eating, and exploring food.