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Grill Plate of Asparagus, Portobello and Smoked Sausage Scented with Savory <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Asparagus<\/b><\/font><\/a>
Grilling asparagus miraculously transforms it from the kind of vegetable you hated as a kid to a sweet, meaty, lip-smackin’ treat that you can’t get enough of as an adult. This is the least amount of work you will ever have to do to be considered the Queen of the Grill. Contrary to popular belief, look for the fatter stalks when buying asparagus, they are much better suited to grilling and actually have better flavor. <\/font><\/a><\/font><\/td><\/tr>
Fall Squash with Fresh Sage & Olive Oil<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Baked Whole Cabbage<\/b><\/font><\/a>
This is a favorite of the barbecue circuit and it is one of those recipes that taste much better than it sounds. Even the biggest naysayer can’t keep his hands off the cabbage once it is done. The real trick is to cook it until so tender that you can pluck a leaf from the center without any resistance. <\/font><\/a><\/font><\/td><\/tr>
Grilled Baby Vegetables with Tomatoes and Basil<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Sweet Potato Chips<\/b><\/font><\/a>
This is one of the first “unusual” foods that I tried nearly a decade ago. Since then, it has become commonplace for me and hundreds of people that I’ve encouraged to make it. But it is still one of my top-ten all time favorites. Although, they take a while to cook, resist the urge to pre-cook the potatoes. They are sooo much better cooked entirely on the grill. <\/font><\/a><\/font><\/td><\/tr>
Studded Eggplant<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Eggplant Torta with Whipped Feta <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Psychedelic Coleslaw<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Blackened Onion Flowers or Forgotten Onion<\/b><\/font><\/a>
My good friend, Rose Levy Beranbaum is most known for her baking expertise including her most recent tome, The Pie and Pastry Bible. But, in her free time, Rose really loves to grill and she discovered this technique for cooking onions by forgetting it one night and waking up in the middle of the night to discover that instead of being ruined, it was the most savory caramelized onion she had ever eaten. For that reason, it is the "Forgotten Onion." I\'ve taken her idea and changed it a bit to make the world\'s best grilled onion roasted onion. <\/font><\/a><\/font><\/td><\/tr>
Grilled Antipasto with Soprano Sauce <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Smoked Dried Tomatoes<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Creamed Spinach Casserole<\/b><\/font><\/a>
This recipe comes straight from Popeye\'s dreamland. Spinach lovers, finally, here is a "creamed" spinach recipe with just a touch of cream and a whole lot of green! If you miss the extra cream, just add more and adjust the seasonings but the Girls like it on the drier side. This dish can easily be made the day before. <\/font><\/a><\/font><\/td><\/tr>
Smashed Potatoes with Caramelized Garlic<\/b><\/font><\/a>
This is an updated version of classic mashed potatoes. The skin is crisped in the grill and left on when "smashed" with the sweet caramelized garlic and olive oil. Try it for Thanksgiving and you\'ll end up making the recipe all year long!<\/font><\/a><\/font><\/td><\/tr>
Smoked Dried Tomatoes<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grill-Roasted Whole Sweet Potatoes<\/b><\/font><\/a>
This recipe is easy to expand or decrease to fit any number of diners from 1 to as many potatoes your grill can hold. Use the same technique, just remember, you must use the indirect method and the more you cook, the longer it will take.<\/font><\/a><\/font><\/td><\/tr>
Couscous with Grilled Vegetables<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grill “Fried” Okra<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Zucchini Napoleons<\/b><\/font><\/a>
veggie napoleons, which is just a fancy name for individual mini-zucchini lasagna. This dish is a great light entrée, or a substantial vegetable side dish that is perfect served with a Grilled Steak or our favorite, Beer-Can Chicken. <\/font><\/a><\/font><\/td><\/tr>
No Mess Buttered and Grilled Corn<\/b><\/font><\/a>
the Girls about corn was buttering it before eating, some folks hold a stick of butter in a piece of folded white bread! Some use a Butter Boy…some use a knife and some just roll the corn around a whole stick of butter—and if you ask us, none of these techniques are ideal! So, when Elizabeth was visiting with an old friend from Nantucket and she told her about this idea for grilling and buttering corn all in one step, Elizabeth made a bee-line to the nearest market and we’ve been eating corn all week. The beauty of this simple recipe is that the corn emerges from the foil; hot, buttered and grilled! Thus, eliminating the mess and the burned fingers that come from buttering hot-off-the-grill corn. Another great reason to make this corn recipe is that it can be prepped and refrigerated for up to 2 days before grilling it—a big plus if you are serving a crowd! <\/font><\/a><\/font><\/td><\/tr>
Blistered Mexican Corn-on-a-Stick<\/b><\/font><\/a>
Greetings LadyBug Club members and welcome to GrillNEWS #186. The month of August is all about street festivals in Chicago and though there are lots of great artists and craftmen at the fairs, our favorite part (no surprise!) is the fun food. The Girls’ favorite street food is something we call Blistered Mexican Corn-on-a-Stick. It is corn that is blistered over an open fire, doused with butter, mayo, queso fresco and sprinkled with Chile powder. <\/font><\/a><\/font><\/td><\/tr>
Grilled Corn in the Husk<\/b><\/font><\/a>
The best part of grilling corn in the husk is that no one has to struggle with those stubborn pieces of silk that stick to the ears when you shuck raw corn. It also makes a rustic and appealing presentation when you bring a platter of corn, still in the charred husk, to the table. The cooking process makes the silk come off in one fell swoop and the husk can be bent back behind the corn and tied, acting as a handle and turning the corn into finger food!<\/font><\/a><\/font><\/td><\/tr>
Confetti Cole Slaw<\/b><\/font><\/a>
This slaw is as colorful and the perfect way to get your friends and family to eat their veggies without even knowing it! The toothsome slaw is also better the next day which makes it perfect for holiday entertaining.<\/font><\/a><\/font><\/td><\/tr>
Campfire Beans<\/b><\/font><\/a>
Elizabeth created these sweet, smoky baked beans for the menu at Hill Country. Make them a day before as they are even better once they’ve had a chance to mellow and marry in the fridge overnight.<\/font><\/a><\/font><\/td><\/tr><\/table>');