Method: Grilling Beyond Burgers

We are a mostly vegetarian household, and when we grill it is so easy to fall into the veggie burger rut. Or grilled corn. Or portobello mushrooms. Likewise, it is difficult for folks throwing a little party to know what the heck to feed those pesky herbivores. Well, I have a tasty solution for you!

Lately, we've been loving grilled Cauliflower Steaks. Uh? Yes, Cauliflower Steaks. Just slice the entire cauliflower into hefty 1" slabs. You can marinate them in a variety of sauces + herbs or just stick with olive oil, salt + pepper. Anyway you go, it's delicious. We like a combo of olive oil, Worcestershire sauce + pepper. Just brush it on both sides and let sit for about 15 minutes. Place on a medium heat grill, and cook on each side for about 3-4 minutes. You want them to hold their shape, so don't let them get too soft! BBQ sauce, tamari and hoisin sauce are also delightful.

Another good choice is an updated favorite: the portobello. I like to stuff grilled mushrooms with an almond butter, tamari, sesame oil + sriracha mixture. Add a few red peppers + green onions...delish! This is also one of my most popular vegan entrees for catering.

Mix it up a little for the remainder of our grilling season, and try your own combos. Do you have a favorite veggie grill dish?

Equipment: Needle Nose Pliers

You know, there are lots of things in your tool box that can be used in the kitchen...and can make the job easier. I love using a pair of small needle nose pliers to remove the fine bones in fish before roasting or grilling. Why, you may ask? Well, for starters it makes life a little easier on parents to not worry about a choking kid. But mostly, I take the extra step when I am catering an event. The last thing anyone wants to do at a cocktail party is pull a fish bone out of their mouth! No one can look cool doing that. Seriously.


This is an easy step, and doesn't take a lot of time....


1) Make sure your needle nose pliers are washed and dried (I dedicate a pair for this purpose)
2) Gently run your fingers (use gloves to avoid the fishy smell) along the flesh of the fish
3)When you feel the little bones peeking out, gently grab with the pliers and remove


Easy peasy. Now you're ready to roast, grill and amaze your friends with your beautifully prepared fish. 

Recipe: Lemongrass Chicken + Pineapple

This marinade is super simple and packs loads of flavor. You can use it on any meat or seafood, even tofu!

Marinade:
2 T lemongrass, finely chopped
2 T canola oil
2T soy sauce or tamari
1 clove garlic, crushed
1T brown sugar

whisk all in non-reactive bowl, set aside


Chicken + Pineapple:
2 boneless, skinless chicken breasts
1 pineapple, skinned, cut into quarters, core removed

-place chicken and pineapple in SEPARATE plastic bags or containers, pour marinade over each
-allow to marinate in the fridge for 20 minutes
-heat grill on med-high, lightly oil
-grill pineapple about 2-3 minutes each side or until you get nice grill marks
-grill chicken about 4 minutes per side (longer if thick) or until done

Ingredient: Coarse Grain Mustard

n. mustard made with whole mustard seeds


I love mustard. Really good mustard, with the coarse seeds in there for texture + heat.
With grilling season upon us, I implore you to try some of these heavy-handed mustards with your meats + veggies. Perfect with brats and burgers, and equally good with veggies, they are especially delish with a cheese plate. Yum-yum.


My favorite coarse grain mustard is Grey Poupon Harvest Coarse Ground Mustard, which was also highly recommended by the folks over at Cook's Illustrated. Others that received high marks included Grey Poupon Country Dijon Mustard and Trois Petit Cochons Moutarde a l’Ancienne Whole Grain Mustard.


Some to stay away from (according to Cook's Illustrated):Westbrae Natural Stoneground Mustard, Inglehoffer Original Stone Ground Mustard, Raye’s Old World Gourmet Mustard.


A recipe for an easy Mustard Sauce to come on Friday....