Currently viewing the tag: "grilled"
Grilled Romaine tastes great and the textures add a lot to the dish. The shaved roots each bring a different texture, color, and flavor to the salad that play well off each other to please the palate and eye. The dressing brings everything together.
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This variation of rémoulade uses juice from grilled lemons, and adds some sharper mustard to add a smoky quality while adding to the zip. The marjoram adds a sweet freshness that counters the earthy qualities of celeriac and asparagus and brings out the sweetness of these vegetables.
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Simple, yet full of flavor and wonderful contrasts. The grilled lemon dressing really brings things together in a way that a non-grilled lemon dressing will not.
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Very simple but satisfying. A little char, cool bits contrasting with warm bits, crunchy and silky. The garlic dressing has the perfume and taste of garlic, but none of the heat. The “Grilled or Creamy” refers to the dressing having two iterations; one where you grill the garlic, the other where you blanch it briefly, then add thick yogurt to the pureé.
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Odd though it may sound, this is a salad that is served warm. It could easily become and entrée by adding a grilled pork chop or some grilled chicken. If you wish to use it for a main dish, use more carrots, bumping the carrot recipe up by 50%. Try marinating the meat in the vinegar and herbs used in whichever dressing you choose for a while before grilling it.
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This dressing delivers a dressing full of smoky garlic flavor without the heat of clove garlic. Once the season for green garlic is past, you could grill thin leeks and a clove or two garlic instead for a good alternative. As well as topping sautéed or grilled vegetables, it will complement salads of sturdy lettuces like romaine and things like escarole, endive, and radicchio.
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This sauce walks a fine line between charred and simply burnt. The flavor hits something primal-earthy, funky, yet sweet. Some people are taken aback or put off by the first taste, but feel compelled to try it again, and then they slather on whatever they are eating. The sauce seems to bring flavors out of whatever it is with-steak tastes more beefy, yet gains sweetness. Salmon tastes more of the sea. Used with roasted winter squash and you get more nutty and sweet characteristics, and a gorgeous plate. It keeps well and is great to have on hand for adding to sandwiches, eggs, or dipping carrots into.
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Certainly the easiest way to cook Padrons, especially if you are grilling already, and you happen to have a spritz bottle for your oil. Keep an eye on these as they go quickly. When I first made these, I only did a few, figuring the kids wouldn’t care for them. Wrong! By the time I cleaned the grill and sat down, they had eaten most of them. Fortunately, it didn’t take long to grill up some more for myself.
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