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.
Continue reading Maple Planked Grilled Golden Trout With Fig Compound Butter
Ingredients: 1 15 oz can low sodium vegetable broth 1 teaspoon vegetable oil 2 Green Onions 4 Matchstick size pieces of fresh Ginger 1 Clove Garlic, smashed and peeled 1 tablespoon Fish Sauce 1 tablespoon Lemon or Lime juice Directions:
Cut white off the green onions making 2 1 1/2 inch pieces. Cut the
Continue reading … Grilled Ahi Tuna In Ginger Broth With Udon Noodles
Growing up I was never exposed to very many different fresh vegetables. Vegetables were something you “had” to have on the plate and for the most part not a great deal of thought went into them. Most of the time they were the frozen type that got nuked in the microwave just before we all sat down at the table.
Winter squash is a vegetable that has always sort of baffled me. I’d pick them up at the store and wonder just how in the world you could eat something as hard as these appeared to be. Last year I gave Acorn Squash a try for the first time and really enjoyed the flavors it gave me off the grill. So when Mrs. Grail sent me to the store with the instruction of “just get a vegetable” I decided to give Butternut Squash a try. The squash grilled up great and tasted fantastic.
Ingredients:
12 Vine Ripened Tomatoes 2 tablespoons Olive Oil 2 garlic gloves, peeled and smashed 3 cups Vegetable Stock 1 cup Tomato juice (I used V8 Juice. Next time I’ll use Spicy V8 for a little more kick.) Pinch of Chili Flakes Pinch of sugar Salt (Kosher or Sea) 2 tablespoons Parmesan cheese,
Continue reading … Meatless Monday: Grilled Tomato Basil Soup
and I’m going to be using this book for several upcoming Meatless Monday posts.
