bbq recipe challenge....
- naomi Jun 12, 2005 12:24 PM
Ok...here's what I'm looking for:
To bring to a BBQ (and actually grill)
Must travel well, advance prep ok
Vegetarian (but meat eaters must love it too)
Also to keep in mind, the other dish I'm bringing is a barbeque black bean succotash (black beans, corn, red pepper, onion). My usual staples to bring to these parties include veggie kabobs(they don't travel well enough for this one), portobello mushrooms, asparagus. (The mushrooms and asparagus are always a hit, but when the parties include the same people I have to mix it up a bit!).
Vegetable Chow Mein. Can be served hot or at room temperature.
I prepare it at home, either the night before or that morning. I bring it in a foil pan, covered with foil. Can be heated on a BBQ grill or in an oven, or even transfered to a microwave safe container and reheated in the microwave.
I don't have a grill, but I had a craving yesterday for a broiled red pepper. But your succotash covers peppers, corn, mushrooms, onions. Potatoes?
Lately I've been frying cauliflower with red pepper flakes yum.
If you google, you'll come across recipes for grilled cauliflower, zucchini, leeks, brussels sprouts, pineapple, tomatoes. There was even one for jicama.
How about baba ganoush? You can grill the eggplants at your party, mix them with garlic, tahini, olive oil, lemon juice, s&p etc... and refrigerate while you lightly grill some pita bread for dipping.
How about this? The recipe makes 4 servings.
Garlicky Grilled New Potato Salad
1 1/2 pounds Small red potatoes, scrubbed
4 large cloves Garlic, unpeeled
4 tablespoons Olive oil
1/2 teaspoon Salt
4 sprigs Fresh rosemary
1 tablespoon White-wine vinegar
2 teaspoons Dijon-style mustard
1/4 teaspoon Freshly ground pepper
2 Green onions, thinly sliced (you can also grill these whole and then cut them into thicker slices)
Prepare grill, or preheat oven to very hot (450x).
Cut potatoes into pieces no larger than 1 1/2 inches. Combine potatoes, garlic cloves, 1 tablespoon oil and 1/4 teaspoon salt in medium-size bowl; toss until potatoes are well coated. (You can do this in advance.)
Make a cooking tray from heavy-duty aluminum foil by folding foil over for double strength and folding sides up (or you can use a vegetable grilling basket that has a small-sized grid.) Poke holes in bottom. Grease tray. Spoon potato mixture onto foil tray, keeping potatoes in single layer. Top with rosemary sprigs.
Grill 4 or 5 inches from medium-hot coals, turning as necessary, 30 minutes or until tender and crispy browned.
Meanwhile, whisk together vinegar, mustard, remaining 1/4 teaspoon salt and pepper in medium-size bowl. Gradually whisk in the remaining 3 tablespoons oil. Discard woody rosemary stems from grilling tray. Squeeze grilled garlic cloves from skins into bowl. Mash slightly into dressing.
Add potatoes and green onions. Serve warm.
Makes 4 servings.