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

Vegetarian

Thu Jul 19, 2018

Grilled Polenta with Fresh Tomatoes and Italian Salsa Verde

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Grilled Polenta with Tomatoes and Salsa Verde

If you go through the Meatwave archives, I bet you'll find a post each year around this time the exults the arrival of tomato season. It's hard for me to understate just how much I love the two or three months a years when the farmer's market tables overflow with tomatoes that are all incredibly sweet and juicy, and during this period, I try to cook with tomatoes as much as possible. This recipe for grilled polenta with fresh tomatoes and Italian salsa verde was really born out of the desire to find another excuse to use tomatoes at the start of the season, but also represented a chance to fix a grilled polenta recipe I worked on about five years ago that didn't really turn out quite right.

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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 Jun 21, 2018

Grilled Tteokbokki

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Grilled Tteokbokki

I'm in a love affair with Korean rice cakes—aka: tteokbokki—right now. I've been enjoying them in restaurants for many, many years, but it's only been in the last year that I started cooking with them at home and it's been kind of live altering. I'll toss rice cake into the usual stir-fries or sauces I commonly make and immediately they're transformed into something a hundred times more delicious. I think their pleasing chewiness, heartiness, and ability to take on any flavor, make tteokbokki a totally versatile ingredient with endless possibilities that I'm just starting to explore. I've been so enamored with them lately and I wanted to share that feeling with my friends, so made these grilled tteokbokki at a recent Meatwave hoping my guests would be as taken with them as I am.

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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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Thu Apr 5, 2018

Spicy Grilled Brussels Sprouts and Broccoli

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Spicy Grilled Brussels Sprouts and Broccoli

Each Thanksgiving I like to keep the menu mostly the same, but change up a couple things so the meal always feels comforting while also leaving some room for creativity and anticipation for the new. This past year I decided it was the green vegetable's turn to make the switch from my standard green bean casserole to something different. Not quite sure what to make, I asked my sister, who said both her and my Dad were quite fond of both brussels sprout and broccoli. I wasn't a hundred percent clear if those were meant to be considered separately, but I decided to do a combo of both hearty veggies that have similar roasting times, and paired them with a Spanish chorizo that I was hoping would add some heat along with its meatiness. I got the later out of the sausage, but no real spice, which left the side lacking in my opinion, so I decided to give spicy roasted brussels and broccoli another shot, and this time I ended up with what I was previously hoping for.

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