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| TAMARA KEEL PHOTO |
I think it worked out.
The asparagus got the "popcorn" treatment, which I think I have described here before.
The mushroom dish is interesting; last summer, I bought a little "grill saucepan" at Meijer, just a heavy, nonstick pan with "screen-door" handles, about 6" across and 3" high. Just loaded it with oyster mushrooms, a tablespoon of truffle butter, a sliced clove of garlic and some dehydrated onions and chives, and set it on the upper level of the grill before I started the steaks, By the time they were done, so were the mushrooms and they were wonderful!
When I bought that pan, I wasn't even sure I'd use it on the grill but it is handy as can be.
Nom Nom!
ReplyDeleteTo quote the very first comment you made on my first blog...
"You had me at the mushrooms".
The popcorn aparagus sounds interesting; how hot do you get the oil, and what's cooking time? Whenever I've tried something really different with asparagus (I know steaming for 5-7 minutes works so I stick with that) I mess up the cooking time and get something resembling chew sticks or chunky green soup.
ReplyDeleteMy cooking is more intuitive than scientific, but here's the drill. Take fresh asparagus, slice it at an angle into ~3/4" lengths. In a covered skillet, heat a tablespoon or two of sesame oil (or vegetable or mild olive oil) with a teaspoon or more of sesame seeds. Cook them uncovered over medium-high heat until they begin to get a bit brown, then toss in the asparagus, cover it, and cook for a minute or two, shaking the pan like you were making popcorn. Comes out bright green, tender-crisp, and a pinch of salt wakes up the most wonderful flavor! I cheat, I have a 12"-diameter saucepan with a transparent lid, but I learned to cook this with in a stainless-steel, copper-bottom skillet; you don't have to watch. Unload onto paper towel so the oil will drain, and don't salt until just before serving.
ReplyDeleteStuffed mushroom caps: giant white mushroom caps, stuffed with either a single baby clam or mussel, and oven baked in a garlic butter sauce.
ReplyDelete