zydecopaws
Babbling Farker
- Joined
- Jan 15, 2009
- Location
- Battle Ground, WA
Bubba Ho-Keg and I haven't made many appearances here recently (I know, off to the penalty box). Doesn't mean we haven't been cooking; just been real busy paying the mortgage and not making appearances in Q-Talk. But we're back for awhile now...
Tonight a houseguest selected the menu, and with all the veggies on the grill it looked more like Lent than the Christmas season. But not to worry, I managed to sneak some chicken breasts on the grill with all that non-meat stuff.
As you can see in the picture, there were grilled carrots, eggplant, things in foil, and more things in a basket under the carrots that you can’t see. As if that weren’t enough, zucchini went on the grill after the eggplant came off.
The mysterious veggies in the grill basket were onions and peppers (a staple around here), and in the foil were some mushrooms simmering away in a mixture of butter, white wine, and hoisin sauce. The eggplant was brushed with EVOO and sprinkled with salt, pepper, granulated garlic, and crushed basil. The zucchini received a trashbag tater treatment (at least as far as being shaken with the spices in a vegetable bag goes) of EVOO, granulated garlic, salt, and pepper, and the carrots were brushed with butter, garlic salt, white wine, and fresh ground pepper.
The chicken breasts were lightly covered with a mixture of Cajun seasoning mix, red chile powder, cayenne pepper, white wine, and a bit of EVOO. The spiciness of the chicken breasts were a nice complement to the veggies, each of which had a unique flavor and texture. Although it was a bit of a challenge to get it all done at once on Bubba Ho-Keg, the only complaint I heard was that I didn’t cook enough of the carrot.
And then I show up here and find out the throwdown this week is vegetables. Coincidence or karma?
Tonight a houseguest selected the menu, and with all the veggies on the grill it looked more like Lent than the Christmas season. But not to worry, I managed to sneak some chicken breasts on the grill with all that non-meat stuff.
As you can see in the picture, there were grilled carrots, eggplant, things in foil, and more things in a basket under the carrots that you can’t see. As if that weren’t enough, zucchini went on the grill after the eggplant came off.
The mysterious veggies in the grill basket were onions and peppers (a staple around here), and in the foil were some mushrooms simmering away in a mixture of butter, white wine, and hoisin sauce. The eggplant was brushed with EVOO and sprinkled with salt, pepper, granulated garlic, and crushed basil. The zucchini received a trashbag tater treatment (at least as far as being shaken with the spices in a vegetable bag goes) of EVOO, granulated garlic, salt, and pepper, and the carrots were brushed with butter, garlic salt, white wine, and fresh ground pepper.
The chicken breasts were lightly covered with a mixture of Cajun seasoning mix, red chile powder, cayenne pepper, white wine, and a bit of EVOO. The spiciness of the chicken breasts were a nice complement to the veggies, each of which had a unique flavor and texture. Although it was a bit of a challenge to get it all done at once on Bubba Ho-Keg, the only complaint I heard was that I didn’t cook enough of the carrot.
And then I show up here and find out the throwdown this week is vegetables. Coincidence or karma?
