BBQ salads are the easy accompaniment to an outdoor barbecue and do a really good job, because there are many free barbecue recipes on the Internet out there, but sometimes I have my menu ideas barbecue can be a little 'different. In fact, not only different, something that can be a little 'talk, too.
My inspiration comes from cooking corn cobs. They are on the grid, it is important to wet the skins for a good 30 minutes in water so that when heat is appliedthe leaves and steaming the seeds. Having tried the corn over charcoal idea a couple of times, sparks of inspiration started to fly in all directions, as I think how he could think of steam other vegetables on the grill. I just tried it, the basic concept and menu ideas rushed.
In essence, the vegetables were wrapped in sheets and the real beauty of cooking this way is wrong, you can seal the foil on the grill, while coalmore sedentary and the protective film is burned there is no chance the food. By the time the vegetables are cooked, the charcoal is ready for meat, not the rest of the cookout and while the meat rest for 5 minutes simply slap the foil parcels back to warm through.
Take, for example carrots. Take a rectangular piece of foil, chop the carrots finely and place in a middle of the rectangle of aluminum. Season with salt and pepper and fold the paper overand "scrunch" the sides together straight out of a hole in a place where you can add water. Pour half a glass full of water and the final scrunch to seal the package. The slap on the grid after 15 minutes and, steamed carrots are very tasty. A knob of butter and "that's it!"
The same logic can be applied to many vegetables, so why not experiment? The only thing to remember is that the vegetables so thin that it is a good area for the steam portionWork.
For a simple variation on the theme, instead of water, why not try a little 'dry white wine? And he adds, and certain "je ne sais quoi" to make sure the recipes and some interesting questions when you fill in the sheet package guests to look like a bottle of wine. They really know they are a nice surprise!
Alternatively, how about potatoes? Once again, cut them into thin, put on a half sheet of the season and now a tablespoon of cream and start thescrunching. Finish by pouring a nose of white wine before you seal the package and then on the grid. Need a little 'more careful with this idea grill menu, because too much heat to burn the cream you can get a bit' nicer to cook and go for about 30 minutes cooking time.
One last tip - is also great to make individual packages so that everyone can enjoy tearing into their story and their own. It also makes it easier because everything we do, what the chefdiscard a packet on each plate aluminum - as is the presentation? Healthy and tasty outdoor barbecue recipes.
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