Some fun stuff to toss in while the main event cooks: These are easy to do and taste great:
Solo Onion: Take any type medium-to-large onion, section it so that it’s not quite sliced through to the bottom to keep it together, place it on a large enough piece of foil to completely wrap it, sprinkle some salt and pepper or other seasoning, drizzle a little olive oil and/or some white wine over it, seal it up and place it under the upper grill rack. Keep it upright, so as not to lose the juices inside. Remember to place it away from the coals and turn it occasionally. Done in about 45minutes.
‘Taters & onions: Thinly slice a potato or two along with an onion. If you like, slice up some mushrooms as well and place the whole affair on a double-layer piece of foil large enough to wrap the whole thing. Before closing it up, drizzle in some olive oil and shake in salt and pepper. Seal it up tight, and place it on the upper grill rack, away from the flame. Turn it from time to time, but don’t rotate it upside down - you’ lose the oil. Let it cook for about 45-60 minutes. Enjoy!
Yet another way: Place the sliced potatoes, onions, mushroom (and some sliced sweet peppers, if you like) in a long-handled fireplace corn/chestnut popper. Drizzle olive oil and shake spices through the mesh and initially lay it on top of the fire for a couple of minutes on each side. Then move it to the side and continue cooking. (If you get a flare up, move it immediately to the side.) The great thing about this method is that you can add oil or spices without opening the popper. Takes about 30-45 minutes. Works great!
Corn on the cob: Place each ear on a piece of foil large enough to wrap it. Butter it, salt it and wrap it up. Place it on the grill around the edges, like the onion. Turn every so often. Takes about 30 minutes.
Asparagus! This one’s a bit different. Place cleaned asparagus spears in a platter and drizzle olive oil and some balsamic vinegar over them and let them stand awhile. Rotate them around a bit to ensure everyone gets coated. Place them directly on the upper grill and replace the lid. Timing: These guys cook pretty quickly, in about 25-30 minutes, so plan accordingly. Killer!
This one’s too good to miss! It’s a variation on the scallop theme with a nice twist(or sprig) and was suggested by another gourmet seafood enthusiast.
After drizzling or spraying some olive oil over rinsed, dried scallops, push a sprig of rosemary through the center of each one. Then place them either in a foil pan or directly on the grill (but not directly over the coals - keep them off to one side). Cook as described in “Scallops”, being careful not to over cook.
The rosemary infuses a whole new dimension. Delicious!
After drizzling or spraying some olive oil over rinsed, dried scallops, push a sprig of rosemary through the center of each one. Then place them either in a foil pan or directly on the grill (but not directly over the coals - keep them off to one side). Cook as described in “Scallops”, being careful not to over cook.
The rosemary infuses a whole new dimension. Delicious!
Tried something different tonight. Fired up the grill with Mesquite briquets and sauted some large, beautiful, scallops (from Costco) as an appetizer to be followed by broiled lobster tails. It's not solely about cooking time; it's more about heat. And here's a key point: Grilling scallops is a delicate matter; it's important not to overcook 'em. If you do, they tend to get rubbery.
Getting started: I made a broiling pan from two layers of heavy-duty foil, added some olive oil and placed it on the grill right over the coals. When it was hot, I added mashed garlic, chopped scallions (for color) and thin-sliced onion rings. Once they were sizzling well, I tossed in the scallops and let them cook for about 15 minutes, keeping the onion/scallion/garlic mix close around them.
When they turn from transluscent to an opaque white, they're pretty much done. You may want to cut into one of them to confirm that whiteness is uniform all the way through. Trust your instinct. If you think they're done, pull 'em off - if they seem undercooked, you can always put them back on. When you're satisfied, put 'em on a plate and place some of the onion/scallion mix on top and serve hot!
Great prelude to the lobster course!
Getting started: I made a broiling pan from two layers of heavy-duty foil, added some olive oil and placed it on the grill right over the coals. When it was hot, I added mashed garlic, chopped scallions (for color) and thin-sliced onion rings. Once they were sizzling well, I tossed in the scallops and let them cook for about 15 minutes, keeping the onion/scallion/garlic mix close around them.
When they turn from transluscent to an opaque white, they're pretty much done. You may want to cut into one of them to confirm that whiteness is uniform all the way through. Trust your instinct. If you think they're done, pull 'em off - if they seem undercooked, you can always put them back on. When you're satisfied, put 'em on a plate and place some of the onion/scallion mix on top and serve hot!
Great prelude to the lobster course!
The movie - not the French dish! Loved that film! Cute story, unbelievable detail! Remy, the gourmet rodent star, reminds me of …me! My friends would agree. He’s a guy after my own heart, with a passion for good food. Taught me a few kitchen techniques, too.
An added plus: If you’re a car guy, you’ll recognize a few familiar shapes from the 60’s onward. The girl’s zoomy Italian motorcycle’s name: “Calamari”. A cute touch. Italian for “squid” - what we bikers call a road racer wannabe. Too cool!
An added plus: If you’re a car guy, you’ll recognize a few familiar shapes from the 60’s onward. The girl’s zoomy Italian motorcycle’s name: “Calamari”. A cute touch. Italian for “squid” - what we bikers call a road racer wannabe. Too cool!
