Weekend Cook and Tell Round Up: The United States of Grilling
Our last challenge for Weekend Cook and Tell was for all of you to share your grilling feats. We called this The United States of Grilling. You, our talented community members, delighted us with your skills at the barbie. Certainly, thinking outside of the box is not a weakness here. Here's a peek at some of your most genius grilled goods.
ClaireOOTO made a grillable vegan burger (as well as some "inflammatory" grill jokes). It has roasted beets, beans, smoked paprika, chipotle, sage and rosemary. So it's smoky and savory, with a touch sweet. Head over to Out of the Ordinary to read all about her home-cooked, unpretentious dishes shaped with a dash of creative juice.
cookingforcarnivores changed her mind on brussel sprouts, and it's a good thing she did. What once was her childhood arch enemy, is now a grill's best friend. She fell head-over-heels for these Grilled Brussel Sprouts and Grape Tomatoes with Horseradish Mustard and Olive Oil.
La Tavola Marche loves firing up the grill when the outside temperature soars. Her description? "Fragrant rosemary skewers packed with filets of steak wrapped in thinly sliced pancetta and fresh sausages grilled over an open fire...my oh my," for her Grilled Rosemary Skewers of Steak Wrapped in Pancetta & Sausages. La Tavola Marche suggests serving with polenta on the side.
Finally we have zahavah whose lack of a grill didn't stop her from adding her own char marks. She proved to be a whiz with a grill pan, showing her deftness with grilling Pears, Grapefruit, and even Cranberry-Orange Zinfadel Bread with Orange Mascarpone Cream (cream not grilled), and these Middle Eastern Chicken Skewers.
A big thank you to everyone who fired up the grill and risked their eyebrows for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Summer Seasonality.