Grilling Archive

Friday, June 18, 2010

bread and butter pickles

bread and butter pickles

So here’s one way to be just a little more welcome at that backyard barbecue slash rooftop grill-out slash pot luck picnic you were heading to this weekend. Maybe you were going to bring your usual — that pie, some buns, a slaw, an addictive potato salad, right? Maybe even some lemonade? And oh, what friends you’ll make if you do. Everyone loves a good slaw, most especially this girl.

kirbys
kirby slices

But how about something a little crunchy, a little sweet to accompany that burger recipe your dad has been perfecting since the horse and buggy days. It’s the kind of thing you might only know about from a jar, which means that you probably pass them over at picnics without a second thought. It’s the kind of thing you might not have thought to make at home, I know I didn’t, especially because we’re more of the garlickly-Kosher dill category of pickle eaters, ourselves.

salting

Continued after the jump »

Monday, September 14, 2009

grilled lamb kebabs + tzatziki

lamb kebabs

What do you do to prepare for a baby? We’ve talked about it endlessly this summer, and I have no doubt you’re out there thinking, “my goodness, has she still not had that baby yet?” Tell me about it. But really, how do you get ready? Do you try to figure out learn how to cook respectable meals in a minimum of time? Do you cook and freeze weeks worth of lasagna and enchiladas to ensure you don’t go hungry when the baby demands all of your attention? Do you use your remaining unscheduled time in the kitchen to bribe labor and delivery nurses?

rosemarymarinatinggrilling kebabslamb kebabs, grilling

Among the many slightly absurd ways we’ve been getting ourselves ready, we decided that we needed to clear out our DVR queue last week, to make room for all of the shows we’ll likely be missing the first runs of. And what needed clearing out? Episodes and episodes of Barefoot Contessa, it turned out, and it was some dangerous stuff. All of a sudden I was bookmarking recipes in threes, despite knowing that it might take me months or longer to get to them. And I was totally willing to wait until I hit the episode where she goes Greek.

cucumbersshredded cukethe best tzatziki i've ever madegrilled pita wedges, tzaziki

Continued after the jump »

Friday, July 3, 2009

light brioche burger buns

light brioche burger buns

Do you know what this is? This is It. This is the hamburger bun recipe I’d been obsessing, dreaming and fretting over when I had my Incident back in May, which was namely that I’d spent a ridiculous amount of time and ingredients fighting a no-good recipe with a decidedly average finish. Since then, my frustration has faded somewhat, and I’ve come to terms with the fact that perhaps they weren’t the end of the world, they just weren’t the thing I was looking for: they were more of a limp white bread bun — the kind so easily purchased at a store under any generic brand, it made little sense to eek them out at home — and I wanted something a little more moist and rich. I wanted something better, the kind of thing that you knew you weren’t going to get in any plastic bag.

bun batterbuns, ready for second risepouffy bunswarty but i love them anyway

In the six weeks since, I have waded through nearly 100 burger bun recipes, all submitted by you kind folks with promises that they’d be better. I saw white bread buns and challah buns and whole wheat sourdough buns and you-name-it buns and, gah, I barely knew where to begin. And then, just as I was halfway through the early steps of a totally different hamburger bun recipe that, if all goes well, will be a wonderful, unusual complement to these, I dropped that effort completely in the pursuit of the Light Brioche Buns run in the New York Times article this week on the elements of a perfect burger.

light brioche buns

Continued after the jump »

Tuesday, May 26, 2009

grilled shrimp cocktail

shrimp cocktail

My friend Alexis smartly concluded this weekend that our new goals in life should be to cultivate as many friends as possible with a) vacation homes, b) access to family vacation homes and c) a strong interest in making elaborate home-cooked meals in their free time. And you know, I think she’s onto something. We spent the holiday weekend back in Highlands, North Carolina, guests of my friend Molly’s parents who were themselves out of town, allowing even more of my friends to pile in. (Remember when having parents out of town meant “kegger!”? Ah, you know you’re in your thirties when it means “mocktails” and “let’s make our own remoulade!”.) It was fantastic.

seedy watermelonwatermelon seeds

The weather didn’t much cooperate, so we didn’t get any hiking in which was a bummer, as I suspect I’m wearing every one of those meals around my midsection right now, trying to pass it off as “it’s the baby, swear” because, frankly, it’s never too soon to blame it for everything, right? But the ick weather just left us more time in one of those kitchens with more than one counter and enough cabinets that when you can’t find something, it takes a good few minutes to find where it is hiding. I tried not to get used to it.

We cooked up a storm. Ang fried green tomatoes and okra:

okra was fried

Continued after the jump »

Wednesday, August 6, 2008

grilled eggplant with caponata salsa

grilled eggplant with caponata salsa

I spend a good lot of my spring, summer and fall weekends on my friend Jocelyn’s roof. Not only do we get to catch up with friends, drink an unthinkable amount of pink wine and/or Pimm’s cups, shoot awesome pictures of sunsets, Joc has a consummately awesome grill, allowing us all of the summer deliciousness we’re deprived of in our Manhattan apartment. It’s a good deal if there ever was one.

However, some weekends Jocelyn goes out of town. And occasionally, Alex and I have family or other friends to go see. And sometimes, we go a whole two or three weeks without making it onto Joc’s roof, and it makes us very sad. Because we miss the grill.

caponata salsa

Which brings me up to the purchase that broke the Smitten Kitchen’s back: our new grill pan. The history of this is that pretty much any time I ever say to Alex, “ooh, look at this [kitchen item]! We should get it!” his standard response is “That’s great, honey. But where will we put it?” To which I respond, “Blah, blah, blah… We’ll FIND a place.” And you know what? We usually do. (Please don’t ask about the wedding cake pans in Alex’s closet. It’s a best-not-touched-on subject.)

eggplant

But this grill pan doesn’t fit anywhere. And it weighs a metric ton. And it might literally be the first time in Smitten Kitchen history that I will admit that Alex was right: maybe we should have figured out where it went before I bought it. Right now it lives on the floor under the single cart/counter with god-knows-what and its good friend, I’d-rather-not-think-about-it. This is not an ideal long-term solution.

Continued after the jump »


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