Vegetables
Tue May 24, 2011
Corn With Chili Lime Butter
For die-hard Meatwavers, you may have noticed that I've gone a full year with regular posts here, which is triumph after the first three years of throwing up a recipe here and there. In keeping the content up, I've let aspirations of site development fall to the wayside—new design, easy printing, and recipe optimization all seem a long way off. In the fall, with well over 100 posts up, I did make one quiet change though, a search feature that was long overdue. In a constant struggle on trying to decide if I want to pay to remove the ads on it (I hate ads), I keep an eye on what my meaty minions are searching every crevice of this site for. One thing that keeps popping up that has been a big ommision is corn.
More and recipe after the jump >>
Tue Apr 26, 2011
Artichokes with Mint and Chilies
I'm at the point now where I'm about 50/50 split between writing my own recipes and cooking out of books and blogs. Although I have a good degree of confidence in assembling a winning flavor combo, digging into my library is often still as eye opening of an experience as when I was first learning how to cook. Case in point, these artichokes taken from Maria Batali's Italian Grill; not only does this recipe bring together ingredients I wouldn't have considered with artichokes—mint and wine—it also gives them a boil before the grill, while I would normally jump straight to the fire. The results of all this were some the best artichokes I've ever had.
More and recipe after the jump >>
Tue Apr 12, 2011
German Potato Salad
Don't you hate it when something gets in between you and your grill? I had that problem this past weekend weekend when my neighbor was having the mortar cut out between the bricks of his house. The work spewed a fine dust across the vast expanse of my deck, and even a quick stint out there left me feeling like I had returned from a long trek across the Sahara (they're extreme mask protection and my complete lack there-of left me a little unnerved). I had a few racks of ribs going down the stairs in the backyard, and my plan was to grill up a side worthy of the new recipes I was developing, but I found that impossible in the hostile environment created just outside my back door. So I took to the kitchen, which wasn't all bad, because out of it came a German potato salad!
More and recipe after the jump >>
Thu Mar 24, 2011
Grill Fries
In winter, I can easily swap my self-declared "Meatmaster" title for one a little less beefy, "Mr. Potato Head." In the cold months, potatoes are my go-to side—I can pair just about any meal with a heap of potatoes, whether they be roasted, smashed, mashed, grilled, or fried. Now that it's spring, the green veggies are finding their way back in, but I still have a fondness for spuds that make them an oft-grilled item even during prime Meatwave season. One of the most simple, and easily adaptable, ways to cook taters over the flames is in the form of "fries," or more correctly, potato wedges, but I like "fries," so I'm sticking with it.
More and recipe after the jump >>
Wed Mar 2, 2011
Eggplant and Goat Cheese Spirals
I haven't been making good on my goal to trim some of my fat so far this year—the winter is just so right for plopping on the couch and eating anything and everything within arm's length (which is a whole lotta chips in my house right now). I've told myself that starting March 1st, I'm going to change that and take baby steps to get some veggies and exercise back in, in hope of being where I want to weight-wise by the time the Meatwave starts, allowing me to go hog wild this summer. I'm not sure if these eggplant and goat cheese spirals would be a step in the right direction or backward, but they're seriously delicious, continue on my rolling trend, and I totally want them right now.
