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

Vegetables

Thu Nov 8, 2018

Old Bay Potato Wedges

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Old Bay Grill Fries

Growing up in close proximity to Maryland meant their hometown Old Bay spice mixture was everywhere. While most equate this regional flavor with crab, my seafood aversion meant it represented something else to me, mainly popcorn and fries. Most all local movie theaters had a bottle of the stuff for shaking on tubs of popcorn, which was really the way I enjoy Old Bay more often than not, while there were numerous french fry shops, usually outposts of joints you find on the shore, that served their fries adorned with Old Bay. This seasoning is so ingrained as part of my personal food history that it felt like there was no way it could be omitted from a Mid-Atlantic influenced menu I served at a recent Meatwave. So it was destined that these Old Bay fries would be served that day and then make their way onto the blog as a result of that.

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Thu Oct 4, 2018

Grilled Vegetables and Israeli Couscous Salad

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Israeli Couscous & Grilled Vegetables Salad

Well, it felt like the heat would never relent, but finally, the seasons are starting to change here in Durham. It's not quite feeling like fall yet though, but more how a pleasant summer should be—warm and comfortable, just generally good times to be outside. So I have not yet transitioned into my orange veggie, fall extravaganza mode, but instead am enjoying the last hurrays of the summer season, and this grilled vegetable and Israeli couscous salad is good note to go out on.

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Thu Sep 6, 2018

Sabich

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Sabich

I have fond food memories from the semester I spent abroad in Israel, but back then I wasn't the eater I am today and didn't take full advantage of all of the incredible cuisine around me. While I was left with shawarmas, falafels, schnitzels, bourekas, and so much more to reminisce on, if I were to return today, I would certainly have a totally different eating experience. For one thing, I wasn't much of a consumer of vegetables then, and I would have steered cleared of something like sabich, which is a fried eggplant pita of Iraqi origin that's overstuffed with a myriad of toppings that I could have easily acquired in Tel Aviv. So today I'm left with hopes to one day try all that I failed to experience before, and doing my best in creating things at home based on other people's recipes and how I imagine they would taste.

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Thu Jun 28, 2018

Pastrami Tempeh Reubens

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Tempeh Reubens

Fourth of July is almost here and a lot of us are likely getting prepped for some big celebration. For me, that would normally mean stocking up on tons of meat for a blowout cookout, and while my central focus is around a carnivorous diet, I'm in the habit now into ensuring my vegetarian friends are equally cared for. That has meant ditching the usual veggie burgers and dogs and taking up more unique and thoughtful dishes. Back at my Memorial Day event, I was smoking up some pastrami for reubens, which gave me the idea to both utilize the existing ingredients I had on hand and also make something pretty special for the non-meat eaters with these tempeh reubens.

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Thu May 10, 2018

Grilled Bok Choy with Ginger-garlic Dressing

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Grilled Bok Choy with Ginger-garlic Dressing

When you discover something simple and delicious, it can be hard not to over do it. I kind of feel I've gone in that direction with grilled cabbage, which I've featured with three different dressings so far. It's difficult not to be repetitive though when just a few modifications can output something both different and equally delicious. I feel I'm going to end up taking the same route with bok choy, which really isn't much different than my cabbage recipes—a leafy green grilled and finished with a dressing. I do think bok choy opens up a door for different flavor pairings though, and the ginger-garlic dressing I used on this one was totally worth documenting and sharing.

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