It's grilling season and that means plenty of dogs and burgers along with chicken steak, and seafood on the barbecue. Yet it also means veggies too. There's nothing like a nice side of grilled asparagus or fresh from the coals corn. Any veggie, even an avocado can be turned into a barbecue delight.
Steven Raichlen, the man most associated with the PBS favorites Primal Grill and Barbecue University wrote this informative guide in yesterday's New York Times Food section. Chef Raichlen is usually associated with grilling all things meaty however here he goes for all things veggie. Like grilling any kind of meat or seafood , cooking and cooking times vary. What works for sturdy cauliflower will nor work for delicate asparagus and vice versa. Chef Raichlen breaks them down into categories which will make for easier grilling and more delicious dishes. There is also direct and indirect grilling. The first is perfect for soft vegetables such as mushrooms and zucchini along with bok choy and kale . Indirect grilling is done for meatier veggies like cauliflower or potatoes, both Idaho and sweet. It's cooking them in a closed grill (like the Egg) over a medium heat.
Chef Raichlen also includes some recipes as well. There is a delicious grilled zucchini that's also pretty.It's slicing the zucchini on a mandolin outfitted with a finger guard. This will turn the gourd into ribbons and then pushed onto wood or metal skewers . They should resemble old fashioned ribbon candy. Oil the grill with vegetable oil first to prevent sticking. You can add barbecue butter .a tasty blend of melted butter, barbecue rub or spice mix ,garlic and lemon zest. This would be a great side with chicken. Another recipe calls for corn with sesame soy butter. The butter is a mix of melted butter, sesame oil, soy sauce, and mirin or honey. The cobs should have their ends cut off on one end while the husks should be pulled down and then tied with butcher's string. They're then basted with the soy sesame butter and browned three minutes on all side. After they're cooked, baste with more butter nad sprinkle with sesame seeds and chives.
It is grilling season but instead of meat try veggies. They're a nice side or change up from the usual chops or wings. Get some green on the barbecue this summer.
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