The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Vegetables

Thu Apr 28, 2016

Turkish Spinach and Cheese Pides

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Spinach and Cheese Pide

In my creative process of thinking of new recipes, once I hit an idea, my brain often won't stop considering all the variations that can come out of it. This was the case when I decide to try to make Turkish pides— which are pizza-like stuffed flatbreads. My original inspiration was a minced lamb pide, but instantly I wanted to also do a potato version, and a spinach and cheese version. My tendency towards excess led me to make all three, and I'm finally getting around to sharing that last one of the series.

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Tue Apr 19, 2016

Brussels Sprouts with Thai Flavors

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Brussels Sprouts with Thai Flavors

It's hard to remember the time in which I did not like brussels sprouts. It's funny, because that sprout hater period represented more than half my life, but once I discovered how awesome these tiny cabbages can be, I made up for lost time and usually order them without haste whenever I see them on a menu. Of all the brussels sprouts I've eaten, none stand out as much as the ones from East Side King in Austin. These fried sprouts, which have thin, crackling leaves, come in salad form with cabbage, onion, basil, mint, and cilantro dressed in a sweet and slightly spicy dressing. It's not something I've been able to get outside of Texas, so when I had a hankering for them a few weeks ago, I decided to make my own version done on the grill.

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Tue Apr 12, 2016

Eggplant Spirals With Greek Yogurt, Tomatoes, and Cucumber

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Meatadata

The spirit of warmer days and lighter eating led me to Vietnamese summer rolls last week, but it's really Greek food that I associate the most with this idyllic weather. Having spent a great deal of my life in a Greek heavy enclave of Queens, I found the bright, fresh flavors of Greek foods to be the perfect compliment to being outside on a pleasant, sunny day. Those flavors served as the influence for these eggplant spirals with yogurt, tomatoes, and cucumber that aren't a traditional Greek dish, but bring together a lot of what makes Greek food so fitting in this beautiful spring weather.

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Tue Mar 1, 2016

Patatesli Pide

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Patatesli Pide

As much as I love my KettlePizza, it does take about an hour to get it fully fired up and ready to cook with, then extra time to dissemble and put away. That added time and maintenance translates to me not using it nearly as much as I'd like to. When I do get it going, I try to make the best use of that blazing hot fire as possible. So when I decided to try my hand in making pides—Turkish stuffed flatbreads—I went for broke and did three distinct recipes. The original inspiration was a minced lamb pide that turned out incredible, but my second variation, a spiced potato or patatesli pide, turned out equally great.

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Tue Feb 23, 2016

Simple Grilled Broccoli

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Grilled Broccoli

Last month, a series of unfortunate events prevented me from celebrating my birthday over three consecutive weekends. One of the things I was looking forward to the most was a dinner at a local tapas joint, so when the time finally came dine there after numerous reservation changes, I was extra eager to make the best of that meal.

Upon sitting down, the waitress recommend the special broccoli dish, which seemed like a bit of a gamble as it was large format, meaning it would take the place of two or three normal tapas-sized items. I went for it though, and while the flavors the broccoli was dressed with were excellent, the vegetable itself was less than ideal. Their fault in my eyes—they boiled the broccoli.

As I was eating that soft broccoli, I couldn't help but wonder why they would choose to boil instead of roast it, robbing the green vegetable of a lot of its great natural flavor. Exiting that dinner with just the slightest pang of disappointment—everything else we ordered was on point—I was left with a desire to make broccoli the way I think it should be, slow roasted until crisp-tender, rendering it as tasty as it can be.

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