Summed ends with grilled potatoes and broccolini

Not being one to just follow a recipe correctly, I decided to modify Stephen's roasted potato recipe by throwing the lubed-up potatoes on the grill. Bryan was sure they would take forever to cook, but over a medium-low flame, it only took about 20 minutes to cook the potatoes, which is actually how long they've been taking me in the oven despite Stephen's assurance they take only 15 minutes.

Similar to his recipe, I tossed about 1 lb. of potatoes cut in 1/4-inch slices in about 2 T. olive oil, 1/2 t. salt and 1/4 t. Mrs. Dash Garlic Seasoning, then placed the potatoes inside of a burger grilling grate — I don't know if we've ever used that thing to grill burgers, but it works wonders for vegetables that too easily fall through the regular grill racks!

I cooked them for about 8 minutes on one side, flipped the grilling grate over and cooked the other side for about 8 more minutes. I gave each side another 4 minutes each, moving the grate around to more evenly distribute the charring, and each piece turned out perfectly cooked.

And also being one to not waste anything, I used the olive oil and seasonings that remained in the bowl to coat a package of broccolini that we also threw on the grill for about 10 minutes. As Bryan put it, "I don't think I've ever had a bad grilled vegetable," but these ones were among the best I've tasted the summer.

I'd walk 5 miles for this feast any day

When Mom, Stephen and I get together, it's always all about food. Even if all we do is a short, five-mile hike, in the end we'll feast like we hiked 20 miles.

 

This weekend was no exception, especially since it was the celebration of Mom's birthday. Pictured, clockwise from the grilled fish: sauteed baby bok choy and curly kale, grilled beets, grilled pasilla peppers, grilled oysters, roasted rosemary potatoes and grilled asparagus.

It was a group effort that only took us about a half-hour to make, and yes, even though it was Mom's birthday, she did the majority of the cooking.

She grilled the tilapia, which she'd sprinkled with salt the night before to tenderize it a bit, and also squirted a bit of lime juice on top before throwing it on the grill for about 20 minutes. Mom also brought the oysters, which were wrapped in foil and seasoned with lemon juice and olive oil, then quickly grilled for no more than five minutes. And she grilled the peppers (watch out for spicy bites!), which were simply rubbed with olive oil before being placed over the flames.

Stephen and I were in charge of the rest. I grilled the asparagus, tossed in olive oil, minced garlic, salt and pepper, then cooked until tender but still crisp, about 8-10 minutes. And Stephen made the roasted potatoes, which were tossed with olive oil, fresh rosemary and "lots of salt," he said. Although he usually uses red potatoes, this time he used Yukon Golds with much success.

He says the key is to preheat the broiler for at least 10 minutes before placing the potatoes in the oven. Toss them every five minutes, and they should be done in 15 minutes.

As a rosemary hater, I was skeptical of this dish, but it turns out I only hate dried rosemary because the subdued flavor of this freshly snipped rosemary was simply one of freshness rather than pine needles!

Stephen also made mojitos with fresh mint from his garden, and he prepped the beets and greens that he bought the previous day at the Olympia Farmers Market. We simply wrapped the beets in foil with olive oil, and left them on the grill while we were cooking everything else, about 30 minutes. Delicious! And Mom quickly stir-fried the greens with olive oil and garlic, then added a smidge of oyster sauce at the end.

I can't think of a better way to end our weekend!

Roasted bell peppers make the pasta sauce

I can't be the only one out there who simply can't stomach jarred spaghetti sauce. I'd rather open up a can of crushed tomatoes and simply heat it with some olive oil, garlic and red pepper flakes. There's something about the flavor that is so, oh, I don't know, I guess artificial.

If I have a little more time to spend on the sauce, though, my favorite thing to add is roasted bell peppers. Previously I've used a recipe that has you halve plum tomatoes and roast them for an hour at 375 with a red bell pepper and an entire clove of garlic wrapped in foil. The garlic part I'm a big fan of, but I think I might actually prefer simply using a can of tomatoes. Some people might think you're sacrificing flavor, but it's so much easier -- not to mention skinless.

Here's my new favorite pasta recipe. It makes enough for about four generous helpings that require bread to slop up the extra:

Roasted Bell Pepper Sauce

3 red, orange or yellow bell peppers

1/2 onion

14.5-ounce can tomatoes

3 T. extra-virgin olive oil, divided

2 cloves garlic, minced

1/2 t. kosher salt

Heat grill on high. Rub 1 T. olive oil on the cut side of the olive. Leave the skin on. Place onion cut side down on grill along with whole bell peppers. Check peppers every 5 minutes and turn to char the entire pepper. Turn the onion once or twice while peppers are cooking. When peppers are blackened and onion is soft, remove from grill. Place peppers in a bowl and cover with plastic wrap.

After vegetables are cool enough to handle, chop the onion, then remove the skin and seeds from the peppers and chop them. Place onion, peppers and tomatoes in a food processor and pulse until the sauce is well blended.

Heat 2 T. olive oil over medium-high in a skillet and cook garlic for about a minute. Add sauce and salt, and cook until heated through. Mix with your favorite pasta, and serve with fresh Parmesan.

The closest you can get to grilling risotto

As if we're going to let a little rain keep us from grilling. It is Labor Day weekend after all. Aren't barbecues a required event to see off summer?

And besides, I can't resist all the sale items that just beg for the grill. Yes, that's Mom's fault. She even called me this week specifically to tell me about a certain sale on steak and was trying to buy me an extra package to put in my freezer. I do not need extra packages of steak hanging out in my freezer. That just sounds like trouble. Not to mention that I'm gluttonous enough on my own, since I bought a package with three HUGE steaks in it -- and I spent a good hour the last two days pondering how I could use the third one on Day 2 without making another trip to the store.

Then it came to me: one of our favorite dishes, risotto, but this one I'd make barbecue style. We marinated the steaks overnight using Mom's recipe, but this time I added a mutant-sized clove of garlic that was equivalent to about three. Cooking in advance for the risotto meal, I threw an onion and a red bell pepper on the grill, using extra-virgin olive oil infused with garlic and sun-dried tomatoes that Mom made in her dehydrator (and grew in her garden!). And I made an extra ear of corn for the risotto, too, with the infused olive oil, salt and pepper rubbed all over it and cooked in foil over the flames.

Barbecue Steak Risotto
4 c. beef broth
2 T. olive oil
2 cloves garlic, minced
1 c. arborio rice
1/2 c. white wine
1 grilled onion, chopped
1 grilled red bell pepper, deseeded, skinned and chopped
1 grilled ear corn, cut off cob
2 green onions, chopped
1 lb. leftover grilled steak, cut in bite-sized chunks or strips
Parmesan cheese for garnish

Heat broth in a medium sauce pan and keep on low heat while you make the risotto.

Heat a second larger, heavy-bottomed pan over medium heat, then add olive oil and garlic. Cook for 30 seconds, then add arborio rice and stir for 2 minutes. Add wine and let simmer until wine is absorbed. Gradually stir in broth in 1/2 c. increments, waiting for the liquid to be absorbed before adding more broth. Stir frequently -- a wooden spoon with a long handle works best. When all the broth has been used (this usually takes about a half-hour), add onion, pepper, corn and green onion, and continue stirring until heated through. Add the steak and continue stirring until heated through. Add salt and pepper to taste, and serve with Parmesan cheese on the side.

Maybe I should look at the recipe next time

I learned a valuable lesson last night. It's much easier to not ruin Mom's recipes if I actually bother to look at them first.

Yesterday I marinated some country-style pork ribs to make my uncle's Chinese Barbecue Pork. When it came time to put them on the grill, I opened up my cupboard and saw a jar of Char Siu Sauce (aka Chinese Barbecue Sauce), and I panicked. I was sure I'd messed up the recipe so I had Bryan put that sauce on instead of the Hoison sauce, which not only does the recipe call for, but it's also what the pork had marinated in all day.

Well, it turns out the two sauces don't have that different of a flavor, so it still turned out delicious. But no, it's not as good as Mom's since I, of course, ruined it!

I did not, however, ruin my own recipe for my favorite grilled veggie, zucchini. Well, one of my favorites, but since it's so easy, it's often on the grill.

Grilled Zucchini
4 zucchini, cut in 1-inch pieces
2-4 T. extra-virgin olive oil
1 t. sea salt
1 t. Mrs. Dash Garlic Seasoning
1/2 t. freshly ground pepper

Mix all ingredients in a bowl, then place cut side on grill heated to medium high. Turn when zucchini starts to brown and grill marks show up on zucchini, about 5 minutes. Cook other cut side until brown and zucchini is soft, about 5 more minutes.

Toss Zucchini in same bowl, then serve.

P.S. Doesn't Bryan look cute behind the grill?