SirPorkaLot
somebody shut me the fark up.
I have been in a meat rut lately (NTTAWWT) and wanted something a little different so I went to the local Farmer's Market, to see what I could see.
There wasn't a huge selection, but the vendors that were there had some beautiful product.
As I walked, I picked up.
Gouda cheese curds (because I love cheese curds)
Large Portabella Mushrooms
Green bell peppers
Garlic
Long leaf Parsley
Freshly baked crusty bread (farmers loaf)
Dozen X-Lrg white eggs
All at a whim, with no meal plan in place other than I wanted to grill the Portabella's.
I removed the stem and scraped the gills from underneath, then rinsed them good.
I chopped up the garlic, bell pepper and added some olive oil to mix to a paste.
I then turned the mushrooms cap down, and spread the paste across the underside, then i added the fresh parsley (coarsely chopped)
On top of this I added the fresh curds (yes they were fresh..squeaky and all) to the top.
It is then that I realized...:shocked::shocked::shocked::shocked:
NO MEAT???!!!
I was fortunate in that I had some left over market bacon from my pig candy snack I had made earlier.
I sprinkled the bacon with just the ghost pepper salt this time (didn't want it sweet, just a salty kick) and tossed it on the grill while my mushrooms marinated in the olive oil mixture.
After I started the bacon in the indirect side, I threw the mushrooms on direct heat side.
After about 20 more minutes the bacon was ready to top the shrooms.
I took the farmers bread and tossed on the grill for 15 min, then the whole affair was ready to go to the table.
Served the bread with a little dipping sauce consisting of EVOO and spices on the side.
I'm not sure what to call it, so I will stick with My Farmer's Market Meal. :becky:
There wasn't a huge selection, but the vendors that were there had some beautiful product.
As I walked, I picked up.
Gouda cheese curds (because I love cheese curds)
Large Portabella Mushrooms
Green bell peppers
Garlic
Long leaf Parsley
Freshly baked crusty bread (farmers loaf)
Dozen X-Lrg white eggs
All at a whim, with no meal plan in place other than I wanted to grill the Portabella's.
I removed the stem and scraped the gills from underneath, then rinsed them good.
I chopped up the garlic, bell pepper and added some olive oil to mix to a paste.
I then turned the mushrooms cap down, and spread the paste across the underside, then i added the fresh parsley (coarsely chopped)
On top of this I added the fresh curds (yes they were fresh..squeaky and all) to the top.
It is then that I realized...:shocked::shocked::shocked::shocked:
NO MEAT???!!!
I was fortunate in that I had some left over market bacon from my pig candy snack I had made earlier.
I sprinkled the bacon with just the ghost pepper salt this time (didn't want it sweet, just a salty kick) and tossed it on the grill while my mushrooms marinated in the olive oil mixture.
After I started the bacon in the indirect side, I threw the mushrooms on direct heat side.
After about 20 more minutes the bacon was ready to top the shrooms.
I took the farmers bread and tossed on the grill for 15 min, then the whole affair was ready to go to the table.
Served the bread with a little dipping sauce consisting of EVOO and spices on the side.
I'm not sure what to call it, so I will stick with My Farmer's Market Meal. :becky:
