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

Vegetables

Thu Aug 10, 2017

Grilled Panzanella Salad

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Grilled Panzanella

There's an episode of King of the Hill where Bobby is waxing poetics about the flavor of his organic, co-op purchased tomato, which leads to a lecturing return from Hank on how tomatoes don't have any flavor, only to be left speechless himself after one bite of what we can only assume is the sweet, savory flavor of a really great tomato. When that episode first aired, I knew exactly what Hank was experiencing—I had thought tomatoes were nothing more than mealy, tasteless orbs my whole life, until one bite of an in-season tomato from my CSA many, many years ago let me know how wrong I was. Now I can't wait for tomato season every year, and when it hits, I make sure to get my fill of them from the farmer's market and restaurants, eating up as many as possible while they're in their prime. Last summer, as part of my tomato fix, I decided to try out a recipe from Serious Eats for a panzanella salad, and the results were so outstanding that the wait for another tomato season to make it again was excruciating, but it finally came, and this year I changed things up a bit to work in the grill, and I think it only made it all the better.

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Thu Jun 29, 2017

Grilled Esquites

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Grilled Esquites

Back in my early days in New York, a good friend of mine had a place across from Cafe Habana on Elizabeth and no trip to see her was ever complete without stopping by the take-out window for some elote either pre- or post-visit. This Mexican corn—slathered in spicy mayo, rolled in cotija cheese, and served with a slice of lime—became so ingrained as part of my diet by the time I took up grilling, it was among the first sides I ever tried cooking myself. Since then, it has continued to be my go-to for many cookouts, Mexican-themed or not, but while this satisfies a craving, it also means no new fodder for recipes to share. Then I realized there's a way to have my elote and still blog about it too—make it in salad form (otherwise known as esquites)!

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Thu Feb 16, 2017

Indian-spiced Vegetable and Paneer Skewers

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Paneer Kebabs

There's a reason I rely heavily on skewers to feed my guests at a number of Meatwaves—they can be totally prepped beforehand, quickly grilled, and then easily consumed without the need for plates or utensils. My biggest problem with skewers though has been finding a variation for guests who are veggie inclined that can satisfy and fulfill in a way that sticks loaded with meat do. The only ones I've done so far that have meet that requirement were halloumi and veggie skewers, where that salty, squeaky Cypriot cheese added a heartiness that made a couple sticks feel like the start of a satisfying meal. So seeing cheese as a solution to a problem, I upped my veggie-friendly skewer game by taking on an Indian-spiced version featuring some excellent homemade paneer.

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Thu Feb 9, 2017

Broccoli with Hoisin-Ginger Glaze

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Grilled Hoisin Broccoli

Growing up, broccoli was one of the select few vegetables I would stomach. It was also one of the first vegetables I willing cooked for a meal—albeit I choose to batter and fry it, the fact that I made any veggie for myself was notable. As I grew out of juvenile eating, broccoli didn't become any less loved, although it became more rare as I opted for things like brussels sprouts, cabbage, and green beans instead. Given my warm history with broccoli, it's kind of odd that it wasn't until last year that I first took it to the grill, but now that I know how a hot fire makes it all the better, I'm ready to make up for lost time and this hoisin-ginger glazed broccoli is likely to be just one of what will become many recipes as I rekindle my flame with this green veg.

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Thu Nov 17, 2016

Smoked Turkey Stuffed Potato Skins

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Smoked Turkey Potato Skins

I'll wager a good bet that come next Friday, you'll have a whole mess of turkey leftovers you need to find something to do with. I personally can usually only handle reheated plain turkey once—let's face it, it's never as good reheated and there are only so many sub-standard meals I can willing prepare for myself. That leaves me finding ways to reuse those leftovers in forms that are more exciting and delicious, such as in sandwiches, salads, and the like. While it wasn't a Thanksgiving bird, I did find myself with a generous amount of leftover Texas-style smoked turkey a few weeks ago, and I really don't think I could have put it to better use than in these smoked turkey stuffed potato skins.

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